As we mentioned in this Wild Salmon with a Cranberry Compote post, a compote is simply fresh or dried fruit simmered with sugar to a syrupy consistency. In this simple video restaurant recipe, the chef prepares a Caramelized Cranberry Compote using only four ingredients: dried cranberries, brown sugar, rosemary, and water. It can be served as a side dish, on top of squash soup or pumpkin soup, or as a topping for a leftover turkey sandwich. The chef is the talented Paul Callahan of the The Herb Lyceum at Gilson’s in Groton MA.

Read on for the recipe: Read More→

Silly Foodies! Daily Blender, Average Betty, Chef John, Savory Tv, Aspen Food & Wine 2009

Our friend Tiana let us know today that we are lacking stuffing recipes on the site, a Thanksgiving staple that we have so far  sadly neglected, and even more sadly failed to notice!

A quick search of our favorite chefs led us to a video recipe of Chef John from Food Wishes,  a delicious looking Pecan and Apricot Sourdough Stuffing with Herbs, a recipe which Chef John says has a tangy sweet balance of flavor and is great not only for a holiday, but anytime of year.   View Chef John’s written recipe here.  Thank you Chef John for coming to our rescue, once again!

Just say no!  We speak of traditional, drab, lifeless cranberry sauce.  Try this fresh alternative, a delicious sweet and tart cranberry fruit chutney from a renowned NYC chef.

Chef Suvir Saran is the executive chef and co-owner of Dévi restaurant in NYC.   Food critic Frank Bruni called Devi “perhaps the city’s best Indian restaurant” in a New York Times Diner’s Journal review.

Chef Suvir shares a healthy fresh cranberry chutney recipe, that is meant to be made the day or evening before serving.   And today, Chef Suvir visited Savory Tv and shared a beautiful story regarding this cranberry chutney:

“I spoke about this recipe in Atlanta with kids from the public school system a few days after Thanksgiving last year, and then came home around Christmas to find wonderful drawings done by the students, many of whom promised to never eat canned cranberry relish/salad, and encourage their parents to make the recipe above instead.

The recipe is from Charlie, my partners mother in West Virginia, and we have eliminated some ingredients that were not necessary and added nothing but goop and starch to the recipe.

What was marvelous to us was reading the Seattle Times a couple of years ago, soon after the publishing of the book, and reading how the writer who had prepared this recipe, decided to make it their families new cranberry relish recipe.

It made me proud of Charlies mother, her recipe and an age old favorite recipe.

Our farm, my second book and the restaurant in Jersey City as also the kiosks at UC Berkeley and Cornell University are all called American Masala.  They are all about celebrating the magical tastes of foods from around India, the US and other countries that add magic at our home table, and recipes that find their way into my books and thereby into these restaurant concepts.”

Thank you Chef Suvir, you are truly an inspiration.

Read on for the recipe: Read More→