Leftovers? Make Mash Potato Bombs!  

Baked or fried these are a fun way to use up any left-over mash potatoes… or, a good excuse to make more!

You’ll Need:

Filling:

3 cups chilled mashed potatoes

1 cup cheddar cheese, shredded

½ cup bacon, chopped small dice

1 bunch chives, chopped

Pepper to taste

Breading Station:

1 cup flour or GF flour

2 eggs, beaten

1 1/2 cup panko bread crumbs or GF breadcrumbs

3/4 cup Parmesan cheese, grated fine

Xtra virgin coconut oil, Ghee or Organic Canola Oil for pan frying

Here’s How: 

Preheat the oven to 425°F degrees, unless pan frying.

Cook the bacon until crisp. Drain on a paper towel and set aside.
In a medium sized mixing bowl, combine the leftover mashed potatoes with the eggs, cheese, chives and bacon bits. Mix to combine, cover and set aside in the refrigerator.

Prepare 3 breading stations. One bowl of flour, one bowl of beaten eggs and one bowl of panko bread crumbs mixed with the Parmesan cheese.

Dust your hands with flour and use an 1/2 ounce portion control scoop to measure the balls. Or a Tablespoon.

Pat them gently to form them into balls and roll them in the palm of your hands to get them perfectly round.

Immediately dust them with flour again and set aside. Repeat until you have 24 flour-dusted balls.

Drop a ball into the egg mixture and use a spoon to turn the potato ball over until fully coated.

Lift the potato ball out of the egg mixture with a fork. Drain off any excess. Immediately drop the potato ball into the panko and cheese mixture and use another spoon to dredge it fully.

Pat in any excess bread crumbs that might be falling off the ball.

Set aside on a parchment lined cookie sheet and repeat with remaining balls.

Fry in batches in hot oil over medium high heat until golden brown on all sides, about 3 minutes. Drain on paper towels.

Or, bake at 400’F degrees for 5-10 minutes or until golden brown. Serve with my homemade ketchup! 

 

 

Yum! Makes approximately 2 dozen potato bombs!

The Best Thanksgiving Stuffing I’ve Ever Made! 

Grand Mariner Apricot and Sausage Stuffing. 

This recipe is adapted from The Silver Palate Cookbook. One of the first cookbooks I ever purchased. Co-Authors, Sheila Lukins and Julee Rosso Miller were hot on the gourmet carry-out scene in 1980’s. They really kicked off the “Artisan” food trend!

From that birthed, The Silver Palate Cookbook in 1982. An instant success! This book helped cement America’s interest in quality cooking and helped acquaint cooks with purchasing much-needed  “gourmet” ingredients.

Pioneers, if not legends for their Manhattan, food-to-go and gourmet ingredient boutique ! One of my favs!

You’ll Need:

1 cup diced dried apricots

1 1/2 cups Grand Mariner

1 cup unsalted butter

2 cups coarsely chopped celery

1 large onion, chopped small dice

1 lb bulk pork sausage

1 lb herb stuffing mix

1 cup slivered almonds, toasted

2 cups rich chicken broth

1/2 teaspoon dried thyme

1/2 teaspoon dry sage

Salt & freshly ground black pepper

Here’s How:

Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside

Melt ½ cup of butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large bowl.

In the same skillet, cook the sausage, crumbling it with a fork, until it’s no longer pink. Remove from heat and add to the celery & onion mixture.

Add the stuffing mix, apricots with the liquid, the almonds. Stir to combine.

Heat the remaining 1/2 cup butter and chicken stock just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the stuffing, adding the thyme, ground sage, salt and pepper to taste.

Bake stuffing in a large buttered casserole at 325’F degrees for 30-35 minutes.

Note: Enough to stuff a 21-24 pound bird with a small extra casserole on the side.

Now, should you stuff the bird is the question!

Happy Holidays

Hassleback Potato Casserole

Acclaimed food science writer, J. Kenji López-Alt has developed this sort of “mash-up ” ( if you will ) of a classic French gratin, and a beautiful Hassleback potato recipe. The idea is to stand the slices of potato vertically, rather than laying them flat. This ensures each serving receives both a creamy potato serving and a crispy edge in each bite.

This is my adaption.

You’ll Need:

4 to 4 ½ pounds russet potatoes, peeled and sliced 1/8-inch thick slices with a sharp knife of on a mandoline 

4 tablespoons unsalted butter

1 1/2 cups heavy cream

1/2 cup chicken stock

3 medium cloves garlic, minced

1 tablespoon fresh thyme, leaves removed for the stem

Kosher salt and black pepper

1/4 teaspoon ground white pepper

1/2 teaspoon red chili flakes

2 cups finely grated Gruyère cheese

1/2 cup finely grated Parmigiano-Reggiano

1 bunch chives, chopped for garnish

Here’s How:

Adjust oven rack to middle position and heat oven to 400’F degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside for garnish.

Add cream, stock, garlic and thyme to the cheese mixture, and mix well. Season with salt and pepper, add white pepper, and red chili flakes– stir to combine.

Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Prepare a 2-quart casserole dish with butter. Place on a high sided baking sheet.

Pick up a handful of potatoes, organizing them into a neat deck stack, lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. It is important the potatoes are very tight.

Pour the excess cheese mixture evenly over the top of the potatoes in the casserole dish until the mixture comes halfway up the sides. You may not need all the excess liquid.

Cover dish tightly with foil– sprayed on the inside with non-stick cooking spray. Transfer to the oven. Bake for 30-40 minutes. Remove foil and continue baking until the top is golden brown, about 45 minutes longer.

Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes,  garnish with chopped chives and serve.

Enjoy!

Make-Ahead Feast Worthy Cranberry Pear Compote! 


This recipe has been in my culinary repertoire for over two decades. It’s my absolute favorite! Loose the canned cranberry sauce- trust me on this one.

Just like everything Thanksgiving– it’s better the next day; especially smothered all over your leftover turkey sammy! There is quite a bit of sugar in the recipe because the natural flavor of cranberry is very, very tart so it’s ok to substitute with honey or your favorite sweetener.

Oh, sure to call your order in using discount code : “Chef Gigi” when ordering the wine from RiverStar Vineyards and secure 20% off you entire holiday purchase!

You’ll Need:

2 pounds fresh or frozen whole cranberries 

1 1/4 cups granulated sugar, or your choice of alternitive

3 tablespoons brown sugar, packed

3 Bosch pears, peeled, cored and chopped in large one inch chunks 

2 wide strips of lemon zest

1 lemon juiced, seeds removed

1 orange zested and juiced

1 bottle RiverStar Vineyards Sauvagnon Blanc

1-2 small cinnamon sticks

1/2 teaspoon ground ginger

1/4 teaspoon fresh ground nutmeg 

1/4 teaspoon ground cloves

1 large sprig fresh thyme

1/4 teaspoon salt 

1/4 teaspoon fresh ground pepper 

Fresh red forest cranberries

Here’s How:

In a medium high-sided saucepan, combine the cranberries, sugar, lemon zest, wine and spices including salt and pepper. 

Bring to a boil over medium-high heat then reduce to a simmer. Cook until you begin to hear the cranberries begin to pop open. Add the pears cook an additional 8-10 minutes until the pears are soft but still holding shape. Once the cranberries pop the sauce will begin to thicken. Continue to cook until a knife will gently slide through the pears. Taste, and adjust seasoning.

Remove from heat, cool and store air tight in glass jars. Can be made up to a week in advance. 

Makes a great hostess gift when packed in a fancy glass container with a fresh sprig of thyme and orange peel! 


Yields approximately 20 -25 servings 

Chef Gigi’s Kabocha Spiced Rum Cake ! 

Looking for that perfect dessert this Winter? Kobocha is the Japanese word for squash. This  squash has a nutty, earthy flavor with a touch of sweetness. So delicious and versatile ! Kobocha squash can be used in sweet and savory applications.

This Spiced Rum Cake will be the perfect addition to your holiday! 

Kabocha Spiced Rum Cake

You’ll Need:

1 1/2 cups mashed kabocha squash

8 large medjool dates, pitted

3 Tablespoons quality dark rum

1/2 cup butter, softened

1/2 cup cane sugar or coconut sugar

3/4 cup buttermilk

2 Tablespoons orange zest

2 Tablespoons fresh orange juice

2 large eggs

1 teaspoon quality vanilla

3 cups all-purpose flour, sifted

1 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

¼ teaspoon ground cloves

1/2 teaspoon fresh ground nutmeg

1/2 teaspoon ground ginger

½ teaspoon salt

1/4 teaspoon ground black pepper

Pecan Caramel Glaze or Powered Sugar topping ( recipes below)

Here’s How:

Preheat the oven to 350°F Degrees. Prepare a high sided baking sheet prepared with organic olive oil.

Carefully cut the squash in half with a sharp serrated knife, careful not to cut yourself. De-seed. Save the seeds for roasting.

Spritz the top halves of the cut squash with a quick spitz of olive oil and a sprinkle of salt. Place squash cut-side down onto the stainless steel baking sheet. Place in center rack of preheated warm oven and bake until golden brown and a knife runs easily through the flesh, depending on the size of your squash anyhwre from 30- 45 minutes. Remove from the oven set aside to cool.

While the kobocha squash is in the oven, prepare an 10 inch bundt cake pan generously with non-stick cooking spray.  Set aside on top of a lined cookie sheet and set aside.

In a medium bowl, combine the pitted dates with 1 tablespoon of the rum. Fill with boiling water and soak the dates to reconstitute, about 15 minutes. Strain the water solution, discard and place dates in your food processor or blender. Process to a smooth paste.

While the dates are processing, whisk together in a small bowl the flour, baking powder, baking soda, all the spices including salt and the pepper. Set aside.

Remove cooled kobocha from its skin by scooping out the cooked flesh with a large spoon. Add the flesh straight to your food processor or blender with the dates and pulse process until completely smooth.

In the bowl of your stand mixer, or in a large bowl, using an electric hand mixer–add the butter and sugar.Beat on high speed until butter is creamed and pale in color and sugar crystals begin to dissolve about 2-3 minutes.

Add purée and mix an additional minute. Add 1 egg at a time beating in between addition until smooth. Add buttermilk and orange juice, vanilla and the remaining rum. Beat well.

Add dry mixture working in two additions, beating until just combine with every addition. Scrape bowl. Stir in the orange zest.

Pour the cake batter into the prepared bundt pan. Smack on the counter a few times to release any air bubbles and level out batter.

Place on the center rack of a preheated 350’F degree oven and bake 45 – 50 minutes, or until a toothpick is placed in the center and comes out clean.

While the cake is cooling, make the pecan glaze or combine the powered sugar topping. Allow cake to cool to room temperature, about 1 hour before applying glaze.

Dust with a 1/4 cup sifted powdered sugar spiked with 1 tablespoon of pumpkin pie spice. Or, pour on the pecan glaze. When pouring glaze make sure it has substantially cooled to a thick but pourable viscosity.

If the glaze is too warm it will run all the way off the cake.

Pecan Caramel Glaze

You’ll Need:

1 cup palm, or your favorote granulated sugar

½ cup whole cream, or your favorite nut milk

2 tablespoons butter

½ cup toasted pecans, roughly chopped

Here’s How:

In a high-sided pan over medium heat melt the sugar.When the sugar melts and begins to turn golden around the edges, reduce the heat to low and begin to stir until all the sugar has completely melted.

Add the butter and cream carefully – the cream will bubble up fast and could boil over. Continue to cook,stirring on low heat until you have a smooth caramel sauce- this may take up to 10 minutes.

Once the glaze is completely sauce like and thick– add the pecans.

Remove from heat. Cool to a thick but pourable consistency.Pour over the top of the bundt cake.

Serves approximately 12 slices. Delicious warm with vanilla bean ice cream!

Be Happy ! 

Cranberry Pear Compote

Kick the can! Once you get a taste of my fresh homemade cranberry sauce- you will never eat that over processed gel again. Trust me on this one! So simple to make – every year someone asks for this recipe!

You’ll Need

2 bags (12 ounces each) fresh or frozen whole cranberries

1 cups sugar or coconut sugar, or maple syrup

3 Tablespoons brown sugar, packed

3 Bosch pears, peeled, cored and chopped in one large 2 inch chunks

2 wide strips of lemon zest and juice of 1/2 the lemon

3 cups good quality white wine

1 small cinnamon stick or 1 teaspoon ground

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

Here’s How

In a medium saucepan, combine cranberries, sugars, lemon zest, wine and spices including salt and pepper. Stir.

Bring to a boil over medium-high and add pears. Reduce to a simmer and cook until you begin to hear the cranberries pop open.

About 20 to 25 minutes. Once the cranberries pop the sauce will begin to thicken. Continue to cook until a knife will gently slide through the pears. Careful not to over stir and break down the pears. Taste and adjust seasoning with additional spices to suit your personal taste preference.

Remove from heat, cool and store airtight. Can be made up to a week in advance. Serve chilled.

Makes a great hostess gift when packed in a fancy glass container. Slather on left over turkey sammies.

Yields approximately 2 dozen servings.

Photo by Cookie and Kate

Luscious Parsnip Purée with Truffle Oil ! 


Parsnips are my all time favorite root vegetable to purée or mash ! They are so naturally sweet and not too starchy, which makes for an ultra-silky side dish! 

Ingredients:

1 pound parsnips, peeled, thinly sliced- tough cores should be removed on larger parsnips but not necessary

 2 garlic cloves, thinly sliced

½ cup heavy cream, or substitute 

½ cup whole milk, or substitute 

4 tablespoons unsalted butter, or substitute 

Kosher salt

1/2 teaspoon white pepper

Good quality truffle oil

1/4 cup sprigs of fresh chervil for garnish or chopped flat leaf parsley 

Method

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. 

Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt and white pepper. Purée in a blender or food processor until smooth.

Serve drizzled with truffle oil and chopped parsley.

Note: Parsnip purée can be made 1 day in advance. Allow to cool then just cover and chill. Reheat over medium-low, stirring often adding a bit more cream & a dollop of butter to reconstitute. 

Makes approximately 8-10 servings 

Traditional Vanilla Bean Pot De Crème

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Doesn’t come anymore traditional than this! Time consuming, but if you have the time to spare- you will learn why this recipe is a classic ! Deliciously rich, creamy and elegant.

 

Ingredients:

1 1/2 cups whole milk

1/2 cup heavy cream

6 large egg yolks

1/2 cup sugar + 1 Tablespoon

1- vanilla bean

Pinch salt

1teaspoon good quality vanilla extract

1teaspoon good quality instant espresso powder

Unsweetened whipped cream,for serving

Method:

In a medium saucepan, combine the whole milk with the heavy cream and 1Tablespoon of the sugar and the pinch of salt. Split the vanilla bean in half lengthwise, scrape the vanilla seeds into the cream, and drop in the empty pod. Bring to a simmer over moderately high heat. Set aside, and allow the vanilla to steep in the cream for 30 minutes to 1 hour.

In a small bowl, beat the egg yolks with the remaining1/2 cup of sugar until thick and creamy, about 1 minute.

Re-heat the cream just until warm, and slowly whisk 1/2 – 1 cup of the hot milk, into egg yolks while whisking vigorously; do-not to curdle the eggs. Bring the egg yolks close to the same temperature as the milk. We call this stage: Tempering. Once the cream is tempered into the egg yolks, transfer the tepid egg mixture to the saucepan with the remaining flavored cream. Begin cooking to form a custard.

Over moderate heat, whisk constantly, until it is slightly thickened, about 2-3 minutes. Remove from the heat and strain the mixture through a fine sieve into a large glass measuring cup or bowl to help you poor into smaller serving vessels or molds.

Preheat the oven to 300’F Degrees. Place rack in center of oven. Bring a teapot filled with water to a boil.

Place the serving molds in a large high-sided casserole baking dish. Place the baking dish onto two sheet pans line the top sheet pan with a non slip silicon baking sheet or parchment paper. (This will provide double the insulation so the custards can cook evenly and slowly and non slip surface when you remove it from the oven.) Place the sheet pans with the molds on the center rack in the pre heated oven.

Gently stir the custard on the stove, remove the vanilla bean pod and discard. Carefully fill each mold with the custard mixture while in the oven.

Once the molds are filled with the custard- carefully pour the hot water from the teapot around the molds. ( try not to splash) Bring the water level up halfway – two-thirds up the sides of the molds.

Bake for 30 to 55 minutes. The cooking time will vary depending on the size of the molds. To test for doneness, reach into the oven and using a tea towel to protect your hand, gently shake one of the molds. The custard should be set, but will still jiggle slightly, like gelatin.With tongs carefully remove the molds one at a time onto a tea towel and then onto a cooling rack. Allow to cool completely, then refrigerate 8 hours or overnight.

Serve the pots de crème with lightly sweetened whipped cream and white chocolate shavings or a dusting of cinnamon sugar.

Makes approximately 8-10 servings depending on the size of your molds.

Note: If eggs begin to curdle in tempering stage immediately cool cream before and further additions and immediately run the mixture through a sieve before proceeding to the next step.

Pumpkin Spiced FlapJacks with Bacon Maple Butter

This recipe is best when made with fresh pumpkin puree. Pancakes won’t be so orange and the batter will result in a lighter, fluffier pancake. If pumpkins are not in season, or you are rushed for time– it’s fine to use canned pumpkin.

pumpkinpancakes

Ingredients:

1 1/4 cups whole wheat flour or, all purpose flour or gluten free flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup  fresh pumpkin puree or good quality canned pumpkin puree

3 large eggs, separated

1  cup whole milk or nut milk

1/4 cup low-fat vanilla yogurt

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon good quality vanilla extract

1/4 cup unsalted butter, melted

Organic Canola for the cooking pan

Maple syrup or honey, warmed

My bacon maple butter recipe ( see my recipe here )

Preparation:

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda with the salt. Mix well to combine.

In a medium bowl whisk  the milk, pumpkin, egg yolks, melted butter and vanilla with an electric mixer beat on high speed two minutes to blend well.

Add the dry ingredients to the pumpkin and egg mixture and beat on low speed until batter is smooth but thick. About 1 minute. Set aside. Wash beaters with soapy water and clean well of any remaining batter. In a large bowl using your electric mixer with clean beaters, beat the egg whites until stiff but not dry.

With a rubber spatular, gently fold the beaten egg whites into the pumpkin batter in 2- 3 additions.

Brush large nonstick skillet with oil; heat over medium heat.

Working in batches, with a large ladel pour batter by 1/3 cupfuls into skillet. Use the back of the ladle to make a circular motion in the batter and shape the pancake to about a 4-5 inch circle.

Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches.

Top with my recipe for, Bacon Maple Butter and serve with warm maple syrup or honey.

 

#HolidayBaking. Chef Gigi’s Recipe for Those Delicate, Flakey, Round Cookies all Covered with Powered Sugar. You know the ones! 

So delicious you can’t eat just one! Yeah… those! 



Ingredients:

1 1/2 cups walnuts 

8 ounces unsalted butter, at room temperature

1 vanilla bean, split and seeds scraped out

2 cups powdered sugar

1/4 teaspoon Kosher salt

2 cups all-purpose flour

Method:

Preheat the oven to 350°.Line 2 large cookie sheets with parchment paper. 

Spread the walnuts on a rimmed baking sheet and bake for about 8 minutes, until golden brown. Remove and cool. Chop walnuts fine, set aside. 

Reduce the oven temperature to 325’F Degrees.

In a standing mixer fitted with the paddle, beat the butter with the vanilla bean seeds at high speed until pale, about 2 minutes. 

Add 1 cup of the powered sugar and beat at medium-high speed until light and fluffy, about 5 additional minutes minutes- (making sure to scraping down the side and bottom of the bowl with a rubber spatula halfway through the process.) Reduce to low speed, add the salt and gradually add the flour and the finely chopped walnuts. Mix only until the cookie dough comes together. Again,  scraping down the sides and bottom of the bowl. 

With a small potion scoop, or a tablespoon- portion the dough into 1 inch balls. Roll and arrange them on the prepared cookie sheets. 

Bake the cookies for about 15-20 minutes, until they are lightly browned on the bottom rotating the sheet pans in the oven; half-way through the process.

Remove and cool about 5 minutes. This will allow the delicate cookies to firm up on the baking sheet. 

Place the remaining 1 cup of powdered sugar in a small bowl. Roll the cookies while still warm in the powered sugar to coat, and allow to completely cool on a cookie rack. Once cool re-roll in the sugar.