We're getting ready for Thanksgiving with recipes from renowned local chefs. Monday's edition took KING 5's Ryan Takeo to Agrodolce to learn about side dishes with Chef Abby Canfield.
Thanksgiving Brussels Sprouts with melted leeks and cranberries
1 lb brussels sprouts, root trimmed and cut in half or quarters
½ cup melted leeks
½ cup dried cranberries
2 tbs citrus butter
2 tbs lemon juice
salt and pepper to taste
1 stick butter, room temperature
zest of 1 lemon, 1 orange, ½ lime
Combine softened butter and citrus zest in a food processor or stand mixer and mix until smooth.Put citrus butter into a container in the refrigerator to cool. Once solid, butter can be chopped and used. (can be made up to 1 week ahead)
1 large leek
½ tbs butter
salt and pepper to taste
Trim the root end off the leek and cut it in half lengthwise. Slice the leek into ⅛” half round slices. In a warm pan on the stove add 1 tbs canola (or other cooking) oil, sliced leeks and season with a pinch of salt. Cook leeks for 10-15 minutes over medium-low heat until tender and lightly caramelized. Add butter, salt, and pepper and stir until butter is completely melted. Add to seared Brussels sprouts right away or cool for later use. Can be made up to 4 days ahead.
Seared Brussels Sprouts
In a hot pan add 2 tbs canola oil and prepared Brussels sprouts. Sprinkle with a pinch of salt and allow to caramelize until golden brown and fairly tender. Add melted leeks and cranberries. Sprinkle with lemon juice and season with a little more salt and pepper. Add citrus butter and stir until melted. Enjoy with your favorites!
Winter Squash Cavatelli Recipe
1 small-medium sized winter squash (red kuri is my favorite)
salt, pepper, water, canola oil
10 oz cavatelli (or your favorite pasta shape) cooked according to al dente
2 tbs canola oil
2 cups mushrooms, sliced (chanterelles, king oysters, and miatakes are good options)
1 tsp minced shallot
1 clove garlic, minced
½ cup marsala wine
3 tbs butter, melted and cooked until golden brown
1 tbs lemon juice
minced parsley and thinly sliced chives to garnish (optional)
12-16 sage leaves, fried until crispy
2 oz speck or prosciutto, thinly sliced, and baked until crispy
Cut squash in half the long way, and bake cut side down at 400 degrees until tender, about 30 minutes.
Once cool enough to handle, scoop out and discard seeds. Remove flesh from peel and put in a blender. Puree until smooth adding enough water as needed to spin. Season with salt and pepper to taste. While blender is running, drizzle in 2 tbs-1/4 cup canola oil to achieve silky smooth texture.
Heat before serving.
In a hot pan add canola oil and mushrooms. Sprinkle with a pinch of salt and allow to caramelize until golden brown.
Add minced garlic and shallot, stir and deglaze with marsala wine. Be careful, if using a gas stove it may catch on fire – don’t panic!
Add cooked pasta, lemon juice, brown butter and stir until pasta is coated with the sauce and everything is combined
Season to taste with salt and black pepper then finish your dish by stirring in the parsley and chives.
To plate your pasta, make sure the puree is warm. Using the back of a spoon or a small rubber spatula spread puree on plate or rim of serving bowl. Top with pasta and garnish with crispy sage and speck!
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