J A C Q U E S P E P I N

Chef Pépin was kind enough to share some of his favorite recipes with us for this guide. If you love these dishes, discover his amazing collection of over 700 recipes from throughout his storied career.

ESSENTIAL PEPIN #865253 $40.00 Available online and in select stores.

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C O O K I N G C L A S S E S

IN STORES: Jacques Pépin’s Thanksgiving Favorites For this very special class, we’ve partnered with Jacques

Pépin to show you how to create an unforgettable Thanksgiving feast.

ONLINE: Dinner with Jacques Work along with the master in your kitchen as he

prepares an entire menu, demonstrating the techniques you need to recreate it for friends and family.

T H A N K S G I V I N G R E C I P E S

H A N D S – O NC O O K I N G C L A S S E S

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the big meal extra memorable.

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J A C Q U E S P E P I N ’ S T H A N K S G I V I N G F A V O R I T E S

We teamed up with Chef Pépin to help you created an unforgettable Thanksgiving feast.

V E G E T A R I A N H O L I D A Y S I D E S

With autumn’s bounty, it’s easy to create delicious vegetarian dishes for your guests.

T A K E A N D B A K E H O L I D A Y P I E S

Prepare two classic pies you can take home and bake—you keep the pie dishes!

F L A V O R F U L F A L L S O U P S Transform seasonal ingredients into a variety of crowd–pleasing soups.

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H A P P Y T H A N K S G I V I N G !

From our kitchen to yours, we're excited to share some of our favorite recipes for your Thanksgiving celebration.

We’ve even included some very special recipes from Chef Jacques Pépin throughout your guide—enjoy!

Roast Turkey with Mushroom Stuffing and Gravy 1

Serving GuideBrining Step by Step

Flaky Pie DoughAutumn Leaf Apple–Cranberry PiePumpkin PieCheddar Crust Apple PieApple Tart with Almond Filling 1

Stuffing with Fennel Sausage and CranberriesFresh Corn Soufflés 1

Stuffed Butternut Squash 1

Pumpkin and Pastina Soup 1

Baked Polenta with Chanterelles and Sage RagoutPotato Leek GratinMerlot Cranberry Sauce with Caramelized ShallotsJulia’s Cranberry Chutney 2

Roasted Acorn Squash with Maple Glaze 3

Cauliflower Au Gratin 1

Swiss Chard Au Gratin 1

Caramelized Brussels Sprouts with Bacon and ThymeSautéed Haricots Verts and Shallots 1

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TURKEY

DESSERTS

SIDES

Buttered Potatoes with Parsley 1

Oven–Roasted Potatoes and Onions 1

Perfect Side Disheswith Our Seasonings

SOURCES:

1. ESSENTIAL PEPIN: Reprinted with permission from Houghton Mifflin Harcourt

2. JULIA AND JACQUES COOKING AT HOME: by Julia Child and Jacques Pépin, adapted by StarChefs.com

3. EATING LOCAL: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington

J A C Q U E S P E P I N ' S R O A S T T U R K E Y W I T H M U S H R O O M S T U F F I N G A N D G R A V Y

Yield: 8 to 10 servings “On holidays, I like to serve a small roast turkey with a whole wheat–bread stuffing, which I make while the bird roasts. The stuffing is flavored with golden raisins and dried mushrooms and moistened with the mushroom–soaking liquid.”

For the turkey: Place the turkey neck, gizzard, and heart in a saucepan with the water (reserve the liver for another use) and bring to a boil. Cover, reduce the heat to low, and cook for 1 hour.

Preheat the oven to 425ºF.

Remove the turkey parts from the cooking liquid and reserve the liquid. (You should have about 1½ cups.) When it is cool enough, pull the meat from the neck bones. Cut the meat, gizzard, and heart into ¼–inch dice. Reserve.

Sprinkle the turkey inside and out with the salt and pepper. Place it breast side up in a large roasting pan and roast for 30 minutes.

Using pot holders, turn the turkey breast side down. Arrange the onions and garlic cloves around it. Reduce the oven temperature to 350ºF, return the turkey to the oven, and cook for 1½ hours.

Add the reserved cooking liquid to the roasting pan, turn the turkey breast side up, and continue cooking for 30 minutes longer to brown the breast. Turn the oven off, transfer the turkey to an ovenproof platter, and return it to the warm oven to rest. Set the roasting pan aside.

While the turkey is cooking, make the stuffing: Soak the mushrooms in the warm water in a bowl for at least 30 minutes, until softened.

Lift out the mushrooms, squeezing the excess liquid back into the bowl, and coarsely chop

them. Set the mushrooms and soaking liquid aside separately.

Heat the butter and oil in a large skillet until hot. Add the onion and celery and sauté for 3 minutes. Add the herbes de Provence, garlic, and mushrooms, mix well, and remove from the heat.Toast the bread slices well. Cut them into ⅜–inch croutons. (You should have 3 cups.) Stir the croutons and raisins into the onion mixture.

Pour the reserved mushroom–soaking liquid into a measuring cup, leaving behind the sandy residue in the bottom of the bowl. (You should have about ¾ cup.) Add the soaking liquid, salt, and pepper to the onion mixture and toss gently to combine. Pack lightly into a loaf pan and cover with aluminum foil.

About 45 minutes before the turkey is done, put the stuffing in the oven and bake for 45 minutes. Then keep warm in a warm spot or in the turned–off oven.

While the turkey rests, make the gravy: Push the cooking juices and vegetable from the roasting pan through a sieve or a food mill into a saucepan. Let rest for 4 to 5 minutes, until most of the fat has risen to the top, then skim off as much of it as possible. (You should have approximately 2 cups cooking juices.)

Add the diced neck, gizzard, and heart to the cooking juices, bring to a simmer, and simmer for 5 minutes to reduce the liquid slightly. Stir in the dissolved potato starch and soy sauce until smooth. Pour into a sauceboat or serving bowl.

Carve the turkey and serve it with the gravy and stuffing.

1 turkey (about 12 pounds), preferably organic

2 cups water

1 teaspoon salt

1 teaspoon freshly ground black pepper

3 medium onions (about 12 ounces), cut into 1–inch dice

10 garlic cloves, unpeeled

Stuffing:¾ cup (about ¾ ounce) dried mushroom pieces, preferably

chanterelles or morels

1½ cups warm water

3 tablespoons unsalted butter

2 tablespoons olive oil

1 medium onion, finely chopped (1 cup)

1–2 pale inner celery stalks, chopped (½ cup)

½ teaspoon herbes de Provence

3 garlic cloves, crushed and finely chopped (2 teaspoons)

6 slices sprouted–wheat bread (whole wheat bread made with wheat kernels; about 7 ounces)

⅓ cup golden raisins

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon potato starch, dissolved in 1 tablespoon water

1 tablespoon dark soy sauce

Recipe courtesy of ESSENTIAL PEPIN: Reprinted with permission from

Houghton Mifflin Harcourt

5

SERVING GUIDE Holiday meal planning is more of an art than a perfect science. Ideally, after all of your hard work, you’ll send your guests home with leftovers of dishes they loved and have plenty for yourself too.

• One–bite hors d’oeuvres are always popular.• Raw vegetables and dip: great for healthy munching.• Simple and delicious: olives, crackers, cheeses.

• About 1½ lbs. per person means plenty of leftovers for everyone. • White–meat lovers? Consider buying extra breasts.

• Think simple options like roasted root vegetables, sautéed green beans and more. • A light salad makes a great complement to your vegetable sides.

Appetizer

Turkey

Vegetable Side Dish

36–48 PC

6 people

9 LB

1½ lbs1–2 dishes

60–80 PC

10 people

15 LB

2½ lbs2–3 dishes

96–128 PC

16 people

24 LB

4 lbs3–4 dishes

• Stuffing, mashed potatoes and sweet potatoes are always welcome—plan at least ¾ cup per guest. • Stuffing goes fast so think about an extra batch.

Try Jacques Pépin’s Pumpkin and Pastina Soup—recipe on page 14. It’s delicious, easy to make and full of beautiful seasonal color.

• A bottle contains 4–6 glasses depending on the pour.• Make sure you have both red and white. Check out the Sur La Table wine club—details online.

• You’ll serve about 6–8 slices per 9–inch pie. • You can’t go wrong with the classics—start with apple and pumpkin. Making more? Add pecan accented with chocolate or bourbon...or both!

Starchy Side Dish

Soup

Wine

Dessert

4½ cups2 dishes

6 cups

2–3 bottles

1–2 pies

7½ cups2–3 dishes

10 cups

4–5 bottles

2–3 pies

12 cups3–4 dishes

16 cups

6–7 bottles

3–4 pies

7

1. Boil Spiced Brine Blend in 1 quart water for 5 minutes. Add 1 gallon cold water, refrigerate till cooled.

4. Refrigerate for 12 to 24 hours. No room? Brine in a cooler—add ice to keep temperature below 40°F at all times.

5. Remove turkey from brine, rinse with cold water, pat dry, place in roaster and apply dry rub.

6. Truss turkey and you’re ready to roast! For extra–crispy skin, refrigerate uncovered for 6 to 12 hours before roasting.

2. Place turkey in bag and set inside a roasting pan. Pour brine mix over bird.

3. Add enough cold water to fully submerge turkey, then seal bag tightly.

O U R B R I N I N G K I T : T E N D E R , D E L I C I O U S T U R K E Y M A D E E A S Y

HOW TO ROAST Perfect TimingAn unstuffed turkey will require about 15–20 minutes per pound at 325°F in a conventional oven. It’s done when the breast reaches 165°F internally. Don’t forget to rest the bird for 20–30 minutes before you carve.

The secret to creating tender, juicy, amazingly flavorful turkey? Our easy–to–use brining kit combines the moisture–boosting power of a brine with a flavor–enhancing herb and peppercorn rub. The ultimate centerpiece for your holiday feast is much easier than you think.

Get the kit in stores and online—it’s just $19.95 and includes our spiced brine blend, BPA–free brining bag and peppercorn & herb rub.

9

Yield: 8 to 10 servings

S T U F F I N G W I T H F E N N E L S A U S A G E A N D C R A N B E R R I E S

½ cup (1 stick) unsalted butter, more for greasing baking dish

1½ pounds (about 1 large loaf) crusty country–style white bread

2 tablespoons olive oil

1 medium garlic clove, peeled and minced

Preheat an oven to 350°F and position a rack in the center. Generously butter a large casserole or baking dish.

Cut off crust from bottom and short ends of bread and discard. Cut bread into ¾–inch cubes. Place bread cubes into a large bowl and toss with oil and garlic. Evenly arrange bread cubes onto a rimmed baking sheet. Transfer to the oven to bake until golden and slightly dry, tossing occasionally, about 15 minutes. Cool slightly and transfer back to the large bowl.

Place a heavy deep skillet on the stove over medium–high heat, add the sausage and cook until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer sausage to the bowl with bread cubes and set aside.

Return the skillet to medium heat, add butter. When foam subsides, add leeks, apple and celery and cook until tender, about 5 minutes. Stir in dried cranberries, rosemary and parsley. Transfer mixture to the bowl with sausage and bread. Season to taste with salt and pepper. (Recipe can be prepared up to this stage 1 day ahead. Cover and refrigerate.)

Using a silicone spatula, stir eggs and broth into the mixture until thoroughly combined. Transfer to the prepared baking dish. Cover with foil and bake until heated through and almost set, about 45 minutes. Remove the foil and bake until golden, about 15 minutes longer.

1 pound sweet Italian sausage with fennel seeds, casings removed

3 medium leeks, white and pale green parts only, washed well and thinly sliced

2 Granny Smith apples, cored and cut into ¼–inch dice

2 celery ribs, cut into ¼–inch dice

1 cup dried cranberries, roughly chopped

1 tablespoon minced fresh rosemary

1 tablespoon minced flat–leaf parsley

Salt and pepper to taste

3 large eggs, beaten

1 cup poultry stock or low–sodium chicken broth

11

Yield: 4 servings

J A C Q U E S P E P I N ’ S S T U F F E D B U T T E R N U T S Q U A S H

1 butternut squash (about 2¼ pounds)

3½ tablespoons canola oil

7–8 scallions, trimmed (leaving some green) and minced (1 cup)

3 garlic cloves, crushed and finely chopped (2 teaspoons)

1½ teaspoons chopped freshly peeled ginger

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 slices firm white bread (about 2 ounces),

processed to crumbs in a food processor (1 cup)

Preheat the oven to 400ºF. Split the squash lengthwise in half and remove the seeds. Score the flesh of the squash, making ½–inch–deep cuts through it one way and then the other in a crosshatch pattern. Arrange the squash halves cut side up on a cookie sheet and bake for about 1 hour, until the flesh is tender when pierced with a fork. Remove from the oven.

Meanwhile, heat 2 tablespoons of the canola oil in a large skillet. When it is hot, add the scallions and sauté for 1½ minutes. Mix in the garlic and ginger and set the pan aside.

When the squash is cool enough to handle, use a spoon to gently scoop the flesh from the shells, leaving walls about ¼ inch thick, and add it to the scallions, along with the salt and pepper. Mix well, stirring until the squash flesh and scallions

are combined but the mixture is still chunky. Fill the squash shells with the mixture.

Lightly mix the bread crumbs with the remaining 1½ tablespoons oil in a small bowl and sprinkle over the stuffed squash. Arrange the squash halves on a cookie sheet and bake for about 20 minutes (a little longer if the stuffing was cool). The crumb mixture should be nicely browned; if it is not, place the squash under a hot broiler for a few minutes.

Cut each of the squash halves in half again and serve. (The skin of the squash is edible.)

Recipe courtesy of ESSENTIAL PEPIN: Reprinted with permission from Houghton Mifflin Harcourt

“The stuffing for this squash is made primarily of the flesh of the squash itself, with garlic, a bit of ginger, and minced scallions added for flavor. (If you are not fond of ginger, use less of it or eliminate it altogether.) Bread crumbs tossed with a little oil and

sprinkled on top of the filling become brown and crisp in the oven, and their crunchiness contrasts nicely with the filling.”

1312

“There’s nothing like a soufflé to start a fine meal, and individual soufflés like these are quicker to cook than larger ones. I like the flavor of chervil with corn, but chives work well too. Serve as a first course or as an accompaniment to poultry or meat. ”

Using 1 tablespoon of the butter, butter six 1–cup soufflé dishes. Coat the dishes with the bread crumbs. Refrigerate.

Preheat the oven to 375ºF.

Melt the remaining 3 tablespoons butter in a saucepan. Add the onion and sauté over medium heat for about 2 minutes, until the onion is softened and transparent. Stir in the flour, salt, and pepper and cook, stirring constantly for 30 seconds. Add the milk, stirring constantly with a whisk, and cook, stirring constantly until the

sauce comes to a boil and thickens. Stir in the corn and remove from the heat. Add the egg yolks and mix in well with a whisk, then mix in the herbs.

Beat the egg whites in a large bowl until stiff but not dry. Vigorously whip about one third of the whites into the sauce, then fold in the remainder.

Pour into the prepared dishes and sprinkle with the cheese. Bake for 15 to 20 minutes, until puffed and golden brown. Serve immediately.

J A C Q U E S P E P I N ’ S F R E S H C O R N S O U F F L É S

Yield: 6 soufflés

4 tablespoons (½ stick) unsalted butter

6 tablespoons dried bread crumbs

2 tablespoons chopped onion

¼ cup all–purpose flour

¾ teaspoon salt

⅛ teaspoon freshly ground black pepper

1 cup milk

2 cups fresh corn kernels

5 large eggs, separated

2 tablespoons chopped fresh chervil or chives

2 tablespoons freshly grated Parmesan cheese

Recipe courtesy of ESSENTIAL PEPIN: Reprinted with permission from Houghton Mifflin Harcourt

Yield: 6 servings

J A C Q U E S P E P I N ’ S P U M P K I N A N D P A S T I N A S O U P

1 large leek (about 8 ounces), trimmed (leaving some green), quartered lengthwise, washed, sliced (2 cups)

1 tablespoon unsalted butter

1 tablespoon corn oil

1 piece (about 2¼ pounds) pumpkin

2 cups homemade chicken stock or low–salt canned chicken broth

4 cups water

½ teaspoon salt, or to taste

½ cup pastina or orzo or other tiny pasta (such as stars)

"The beautiful color of the creamy pumpkin against the green leeks and pasta bits makes this delicately flavored but hearty soup as visually appealing as it is delicious. Instead of the small pasta called pastina, you can use another member of the pasta family, from tiny noodles to small elbows to broken pieces of spaghetti."

Place the leeks in a large pot with the butter and oil and sauté over high heat for 2 to 3 minutes, until they begin to sizzle lightly. Meanwhile, with a sharp knife, carefully peel the tough outer skin from the pumpkin. (You should have about 1½ pounds pumpkin flesh.) Remove the seeds (which can be roasted as a snack) and cut the flesh into ½–inch pieces. (You should have about 5½ cups.)

Add the cubed pumpkin, chicken stock, water, and salt to the leeks, and bring to a boil. Cover, reduce the heat, and cook at a gentle boil for 30 minutes.

Add the pastina and cook for 10 minutes longer. Stir and serve immediately. Recipe courtesy of ESSENTIAL PEPIN: Reprinted with permission from Houghton Mifflin Harcourt

14 15

Yield: 4 servings

B A K E D P O L E N T A W I T H C H A N T E R E L L E S A N D S A G E R A G O U T

3½11½½

½

2112¾

½11

cups watertablespoon olive oilcup yellow cornmealtablespoon unsalted butter, cut into piecescup freshly grated Parmesan cheesecup fresh flat–leaf parsley, finely choppedKosher salt and freshly ground black peppercup mozzarella cheese, finely grated

tablespoons unsalted buttertablespoon olive oilmedium onion, finely choppedsmall garlic cloves, mincedpound chanterelle mushrooms, cleaned and sliced thinpound white mushrooms, sliced thinlyteaspoon fresh sage leaves, finely choppedcan (24 ounces) whole tomatoes, drained, reserving juice and chopped coarsely

The combination of creamy polenta, with a cheesy crisp outer shell, and earthy mushrooms is a delicious flavor combination. Make the polenta and mushrooms in advance, so that you are able to quickly put this dish together when your guests arrive.

To make the polenta: In a large, heavy 4–quart saucepan, bring the water with the oil to a boil. Reduce the heat to low and pour in the cornmeal, a little at a time, stirring constantly. Bring the mixture back to a boil, remove from the heat and stir in the butter, Parmesan, parsley, and salt and pepper to taste. Transfer the polenta to a prepared baking dish and chill the polenta for 20 minutes or until it is firm.

When the polenta is firm, cut into desired shape—squares, triangles, or diamonds. Place on a greased baking sheet. Sprinkle with

mozzarella cheese, and bake until cheese is completely melted.

To make the ragout: In a large, heavy kettle, heat the butter and oil over moderate heat until the butter is melted. Add the onion, and cook until translucent, about 6 minutes. Add the garlic, and cook until softened, about 1 minute. Stir in the mushrooms, sage, and salt and pepper to taste.

Continue to stir the mixture as it cooks until the liquid from the mushrooms has evaporated, about 15 minutes. Stir in the tomatoes with reserved juice and cook, uncovered, stirring occasionally, until the mixture thickens, about 15 minutes.

To serve: On a warm plate, add the baked polenta and spoon over the mushroom ragout. Serve immediately.

17

P O T A T O L E E K G R A T I N

Yield: 4 servings

½

1½121

11 2½

1

cup vegetable or chicken broth, low–sodiumcups heavy creambay leaftablespoons unsalted buttermedium leek, white part only, halved lengthwise and cut into ¼–inch thick slicesmedium garlic clove, mincedteaspoon minced thymepounds Yukon Gold potatoes, peeled and sliced about ⅛–inch thickKosher salt and freshly ground black pepper cup grated Gruyère

From the onion family, leeks are a wonderful sweet addition to potato gratin and an interesting substitute for onion.

Preheat an oven to 350°F and position an oven rack in the center.

In a small saucepan, combine the broth, cream and bay leaf and place on the stove over a moderate heat to simmer. Remove the saucepan from the heat and set aside for the flavors to infuse as you prepare the gratin.

Place a medium skillet on the stove over a medium heat. Add the butter and when melted, add the leeks and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme and the cream mixture.

In a shallow baking dish, place the potatoes in even layers. Sprinkle with salt and pepper. Pour the leek–cream mixture over the potatoes and sprinkle with Gruyère.

Transfer the baking dish to the oven and bake until the potatoes are fork tender and the cheese is golden–brown, about 50 minutes. When cooked, remove the baking dish from the oven and let cool slightly before serving.

19

Yield: 2½ cups

J U L I A ’ S C R A N B E R R Y C H U T N E Y

Yield: about 4 cups

M E R L O T C R A N B E R R Y S A U C E W I T H C A R A M E L I Z E D S H A L L O T S

20¼2

1–½1⅓1¼2

large shallots, peeled and quartered lengthwisecup extra–virgin olive oiltablespoons balsamic vinegarKosher salt and freshly ground black peppercups dry, fruity red wine, such as Merlotcup freshly squeezed orange juicecup firmly packed light brown sugar12–ounce package fresh cranberriescup raisins or currantsteaspoons fresh thyme leavesZest of 1 orange

1 large Granny Smith apple

1 lemon, medium–size

1 cup orange juice

3 cups fresh cranberries (one 12–ounce bag) more if needed

Preheat oven to 400ºF and place a rack in the center. Place shallot quarters in a large mixing bowl. Add oil and vinegar, tossing well to coat. Arrange shallots on a rimmed baking sheet and season generously with salt and pepper. Place in preheated oven and roast, turning once or twice, until browned and softened, stirring every 5 minutes, about 20 to 25 minutes total. Remove pan from oven and allow to cool. Chop shallots into ¼–inch pieces.

Place wine, orange juice, and brown sugar in a large saucepan and heat over medium–high heat to a boil, stirring to dissolve sugar. Reduce heat to medium, add cranberries and raisins, and cook, stirring occasionally, until cranberries pop and sauce starts to thicken, about 8 to 10 minutes. Remove saucepan from heat and stir in chopped shallots, thyme, and orange zest. Let cranberry sauce cool to room temperature. Transfer to a bowl and serve.

Halve and core the apple (peeled first, if you prefer) and dice it into small pieces, about 1½ cups. Pare 10 or so thin strips of peel from the lemon with a zester or paring knife, then trim off the ends and cut the lemon lengthwise into quarters. Cut each quarter into thin (¼–inch) triangles. Pour the orange juice and cranberries into a sturdy 2 or 3–quart saucepan and set over medium–high heat. Add the apple and lemon pieces, the strips of lemon peel, vinegar, and seasonings, and stir all together. Cover the pan and bring to a boil over high heat. Stir the ingredients, reduce the heat to medium, and cook covered for about 5 minutes, until all the cranberries have burst. Uncover the pan, reduce the heat, and simmer for another 4 or 5 minutes, until the chutney is thick. Taste and stir in small amounts more vinegar, sugar, salt, or cayenne, as you like. Cool to room temperature before serving. The chutney will keep in the refrigerator several weeks, or longer if you freeze it.

Recipe from JULIA AND JACQUES COOKING AT HOME by Julia Child and Jacques Pépin, adapted by StarChefs.com

“This crimson condiment—tart and sweet, with a touch of heat—is delicious with all kinds of hot and cold meats, and particularly good on leftover turkey sandwiches. It will keep for several weeks in the refrigerator.” — Julia Child

3 tablespoons white wine vinegar, plus more if needed

½ cup sugar

¼ teaspoon salt

¼ teaspoon cayenne, plus more to taste

20 21

Yield: 4 servings

R O A S T E D A C O R N S Q U A S H W I T H M A P L E G L A Z E

Easy to make, this classic squash is simple, delicious autumn goodness. Any hard–shelled winter squash can be prepared this way, as long as the squash wedges have a cavity to hold the butter and maple syrup. Serve with pork chops, roast chicken, or roast duck.

Preheat the oven to 375°F. With a cleaver or heavy chef’s knife, cut across the top of the squash to remove the stem, then quarter the squash lengthwise and remove the seeds and stringy fibers in the seed cavity.

Put the squash quarters, cavity side up, in a baking dish just large enough to hold them comfortably. Season the squash with salt, then put 1 teaspoon butter and 1 teaspoon maple syrup in each cavity. Pour the water into the baking dish, then cover the dish and bake until the squash is tender when pierced, about 45 minutes.

Pour any juices from the squash cavities into the baking dish, then transfer the squash quarters to a serving platter. Transfer all the juices from the baking dish into a small pan and place over high heat. Cook until reduced to a syrup, then spoon the syrup over the squash. Let rest for 10 to 15 minutes before serving. The squash is best when it is not piping hot.

Recipe courtesy of EATING LOCAL: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher

1

44¼

acorn squash, about 2½ poundsKosher or sea saltteaspoons unsalted butterteaspoons maple syrupcup water

22

Yield: 6 servings

J A C Q U E S P E P I N ’ S S W I S S C H A R D A U G R A T I N

Preheat the oven to 400ºF. Butter a gratin dish (I use a 12–by–5–inch oval dish) with a little of the butter.

Cut the green leafy pieces from both sides of the chard ribs and keep them for a soup or puree. If necessary, using a vegetable peeler, remove the tough fibers from the tops of the ribs. Cut or break the ribs crosswise in half and pull off any additional tough fibers. Wash the ribs and cut into 2–inch pieces. (You should have about 3½ cups.)

Drop the rib pieces into boiling salted water to cover, bring back to a boil, and cook, uncovered, for 6 to 8 minutes, or until tender. Drain in a colander.

Melt the remaining butter in a heavy

saucepan over medium heat. Add the flour and mix well. Add the half–and–half and, stirring constantly with a whisk, bring to a boil so it thickens. When the mixture begins to boil, reduce the heat and simmer for 1 minute. Add the salt and pepper; mix well. Remove from the heat.

Arrange the Swiss chard ribs in the buttered gratin dish and pour the cream sauce over them. Be sure that all the pieces are coated with the sauce. Sprinkle with the cheese, place on a cookie sheet, and bake for 30 to 35 minutes, until golden brown. Serve.

Recipe courtesy of ESSENTIAL PEPIN: Reprinted with permission from Houghton Mifflin Harcourt

4332½½¼2

tablespoons (½ stick) unsalted butterpounds Swiss chardtablespoons all–purpose flourcups half–and–halfteaspoon saltteaspoon freshly ground black peppertablespoons freshly grated Parmesan cheese

“Only the wide central stalks of the chard are used in this gratin, which is commonly served in the Lyon area of France. Mature chard should be peeled to remove the tough surface fibers of the ribs.”

Yield: 6 servings

J A C Q U E S P E P I N ’ S C A U L I F L O W E R A U G R A T I N

“Made with a béchamel sauce and finished with cheese, this cauliflower dish is one I remember well from my childhood.”

Preheat the oven to 400ºF. Remove the green leaves from the cauliflower, cut out the core, and separate the cauliflower into florets. Drop the florets into a large stainless steel saucepan of boiling salted water, bring back to a boil, and cook, uncovered, for about 5 minutes; they will be crunchy. Drain and set aside.

Melt the butter in a medium saucepan. Add the flour and cook over low heat for about 1 minute, stirring with a whisk; do not let the mixture brown. Add the milk and bring to a boil over medium heat, stirring constantly to prevent scorching, then simmer over low heat for 1 minute. Add the cream, salt, white pepper, and nutmeg and bring to a boil. Remove from the heat.

Generously butter a gratin dish. Put the florets in the dish stem side down and coat with the béchamel. Sprinkle with the cheeses. Place on a cookie sheet and bake for about 30 minutes, or until golden brown. Serve.

1331½¾½¼⅛½2

firm white cauliflower (about 1½ pounds) tablespoons unsalted buttertablespoons all–purpose flourcups milkcup heavy creamteaspoon saltteaspoon freshly ground white pepper teaspoon freshly grated nutmegcup grated Gruyère or Emmenthaler cheesetablespoons freshly grated Parmesan cheese

24 25

Recipe courtesy of ESSENTIAL PEPIN: Reprinted with permission from Houghton Mifflin Harcourt

C A R A M E L I Z E D B R U S S E L S S P R O U T S W I T H B A C O N A N D T H Y M E

1 pound Brussels sprouts, trimmed and halved (quartered if large)

2 tablespoons vegetable or canola oil

4 bacon slices, sliced crosswise ½–inch strips

1 teaspoon Dijon mustard

This recipe will convince your hardest critics of the delicious and marvelous versatility of this misunderstood vegetable. Best cooked by steaming, roasting, or boiling and combined with a variety of spices and dressings, these vegetables make a fabulous base for stews, casseroles, salads and sides.

To prepare Brussels sprouts: Place a large pot of salted water on the stove over a moderate–high heat and bring to a boil. Blanch the Brussels sprouts until crisp but tender, about 5 minutes. Using a colander, drain and pat dry the Brussels sprouts to remove excess liquid.

To cook Brussel sprouts: Place a large nonstick skillet on the stove over a moderate high heat and add the oil. When the oil is shimmering, add the bacon and cook until crispy, about 6 minutes. Add the Brussels sprouts, cut side down and cook, stirring occasionally, until the sprouts are browned and tender, about 8 minutes. Remove the skillet from the heat and stir in mustard and vinegar, tossing until well combined. Toss in the thyme leaves and lemon zest, then taste and season with salt and pepper.

To serve: Transfer the Brussels sprouts onto a platter or bowl and serve immediately.

2 tablespoons sherry vinegar

1 teaspoon thyme leaves

1 teaspoon lemon zest

Kosher salt and freshly ground black pepper

Yield: 4 servings

26 27

Yield: 4 servings

J A C Q U E S P E P I N ’ S S A U T É E D H A R I C O T S V E R T S A N D S H A L L O T S

“This harmonious combination of green beans, shallots, and butter is a winner. Try to get authentic haricots verts, thin very young green beans—available in specialty food stores or at farmers markets—or choose the smallest, firmest regular string beans you can find. Make sure to cook them fully; they should be tender, not crunchy. Too often beans are just blanched, and their taste is not what it should be.”

Bring 1½ cups water to a boil in a large saucepan. Add the beans and cook, covered, over high heat for 7

to 8 minutes, until they are tender but still firm to the bite. Drain the beans and spread them on a large platter to cool.

At serving time, heat the butter and oil in a large skillet. When they are hot, add the shallots and sauté for about 10 seconds. Add the beans, salt, and pepper and sauté for about 2 minutes, until the beans are heated through. Serve.

Recipe courtesy of ESSENTIAL PEPIN: Reprinted with permission from Houghton Mifflin Harcourt

1

112¼¼

pound haricots verts or very small string beans, tips removedtablespoon unsalted butter tablespoon peanut oiltablespoons finely chopped shallots teaspoon saltteaspoon freshly ground black pepper

29

“Potatoes with butter and parsley are always welcome at my table. Cut the potatoes into pieces of nearly equal size so they cook evenly. After you have boiled and drained them, return them to the stove briefly to eliminate any remaining moisture—a simple step that gives them a creamy, smooth interior. These potatoes are excellent with fish, shellfish, roasts, or poultry.”

Cut the potatoes into 2–inch pieces, and trim the pieces (reserve the trimmings for soup, if desired), rounding them off to make shapes of about the same size. Rinse the

potatoes well, put them in a saucepan, and add enough cold water to cover. Bring to a boil, reduce the heat to low, and boil gently for 15 to 20 minutes, or until the potatoes are tender.

Drain off the water, return the saucepan with the potatoes to the stove, and heat over high heat for about 30 seconds to evaporate any remaining moisture from the potatoes. Add the butter, salt, and parsley, tossing gently (to avoid breaking the potatoes). Serve.

Recipe courtesy of ESSENTIAL PEPIN: Reprinted with permission from Houghton Mifflin Harcourt

Yield: 4 servings

J A C Q U E S P E P I N ’ S O V E N – R O A S T E D P O T A T O E S A N D O N I O N S

“Baked cut side down in a minimum of oil (much of it remains in the pan afterward), these halved potatoes emerge brown and moist and have fewer calories than fried potatoes. They are great with grilled meat. To save on cleanup time, line the baking pan with foil.”

Preheat the oven to 400 degrees, with a rack in the bottom third. Split the potatoes lengthwise in half. Cut the onions crosswise in half. Pour the oil onto a foil–lined baking sheet. Sprinkle the salt over the potatoes and onions and

arrange them cut side down in one layer in the oiled pan. Bake for 40 minutes, or until the potatoes and onions are tender when pierced with a fork, lightly browned on top, and dark brown on the underside. Let the potatoes and onions rest for 10 minutes.

Lift the potatoes and onions from the pan with a spatula and serve.

Recipe courtesy of ESSENTIAL PEPIN: Reprinted with permission from Houghton Mifflin Harcourt

4

4

1½¼

baking (Idaho) or large all–purpose potatoes (about 8 ounces each), washedmedium mild onions (about 5 ounces each), such as Vidalia or Maui, not peeledtablespoons peanut or safflower oilteaspoon salt

Yield: 4 servings

J A C Q U E S P E P I N ’ S B U T T E R E D P O T A T O E S W I T H P A R S L E Y

1½1½¼3

pounds all–purpose potatoes, peeledtablespoons unsalted butterteaspoon salttablespoons chopped fresh parsley

30 31

33

GARLIC MUSHROOM STUFFING KIT Wild oyster, shitake, porcini and black trumpet

mushrooms combine with our traditional seasoning blend to elevate ordinary stuffing.

CRANBERRY RELISH WITH FIG Our handmade cranberry relish adds figs for a

fresh twist on a delicious tradition. Make sure to try some on a leftover–turkey sandwich!

P E R F E C T S I D E D I S H E S

Make quick work of fabulous Thanksgiving sides—from extra–flavorful roasted vegetables to perfect Brussels sprouts to easy and luxurious mushroom truffle gravy. Simply add our seasoning bases to your fresh ingredients for scrumptious

sides everyone will love. 16 to choose from—find them all in stores and online.

SWEET POTATOESOur sweet and savory pumpkin spice blend is a decadent upgrade —just add cream and cheese!

GREEN BEANSMove over casserole—embellish fresh, crisp veggies with a blend of dill, garlic and lemon.

TRUFFLE GRAVY Create a rich, earthy gravy accented with truffles and porcini & shiitake mushrooms. ROOT VEGGIES Season 3 pounds of your favorite root vegetables with buttery, garlicky goodness.

BRUSSELS SPROUTSCaramelized onions and balsamic vinegar create tasty veggies everyone will love.

BRUSSELS SPROUTS Flavors of maple and sage bring out the best in sprouts. Also irresistible on bacon!

MASHED POTATOESGive your tubers a flavor boost with our rich blend of caramelized onions and chives.

ROASTED CARROTS Spicy curry meets sweet honey, creating the ideal accent for any hearty vegetables.

BROCCOLI GRATIN This tangy and peppery blend is the perfect complement to a cheesy broccoli bake.

CAULIFLOWERManchego cheese and roasted garlic add deliciously complex flavor to hearty vegetables.

CAULIFLOWER A stunning side that’s full of amazing flavor—and almost effortless to make.

PEPPER GRAVY An easy way to impress guests—white wine meets our light and zesty pink peppercorn blend.

SPAGHETTI SQUASH A delicious blend of sun–dried tomato, thyme and a hint of lemon and honey.

GREEN BEANS Our flavorful blend of dill, lemon and garlic is the answer for bright–tasting, zesty beans.

WHIPPED POTATOES Whipped, creamy potatoes couldn’t be easier. Just add our delicious three–pepper blend.

SWEET POTATOES A fusion of honey, ginger and vanilla complement the earthy sweetness of sweet potatoes.

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1. Don’t panic You’re making pie, not performing surgery. Even less–than–perfect results still taste incredible.

2. Chill out If possible, freeze ingredients for 30 minutes before assembling dough so they’re easier to work with.

3. Give it a restRefrigerating dough for half an hour before rolling lets butter firm up while gluten relaxes.

4. Roll with itFor easy handling, try rolling dough between lightly floured sheets of parchment paper.

F O U R T I P S F O R M A K I N G G R E A T C R U S T S

F L A K Y P I E D O U G H

Yield: 1 pie crust

1¼ cups all–purpose flour

¼ teaspoon kosher salt

This recipe can be used to make both sweet and savory pies and tarts. You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days or freeze for 1 month. You can also save more time by making the dough in the food processor. Place the flour and cold butter in the processor bowl and pulse to cut the butter into the flour, then transfer to a large mixing bowl and proceed with the recipe. Make sure to weigh your ingredients for best results.

Place the flour and salt in a large mixing bowl. Using a pastry blender, two knives or your fingers, cut or rub the butter into the flour mixture until the butter pieces are the size of peas. Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Stir and fluff the flour mixture with a fork until shaggy clumps form. Pick up the large clumps and squeeze to test for moisture. If clumps hold together, transfer them to a work surface and continue adding tablespoons of ice water and stirring.

Gather the clumps of dough together on a work surface. If the butter feels soft, cover the dough with plastic wrap and refrigerate at least 30 minutes before proceeding. If the butter still feels cold, knead the dough gently 4 or 5 times. If dough falls apart, return it to the mixing bowl and sprinkle teaspoons of ice water and mix with a fork until dough holds together when squeezed.

Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before rolling.

1 stick unsalted butter, cold, cut into ½–inch cubes

¼ to ⅓ cup ice water

34 35

Yield: 1 pie

A U T U M N L E A F A P P L E – C R A N B E R R Y P I E

2 recipes Flaky Pie Dough (recipe on page 34)

3¼ pounds (about 8 medium) crisp–tart apples such as Granny Smith, Gala, Honeycrisp or Fuji, peeled, cored and cut into ¼–inch thick slices

10 ounces fresh cranberries (about 2½ cups), roughly chopped in a food processor

When choosing baking apples, look for firm, sturdy apples that will hold their shape in the oven. Otherwise you’ll end up with applesauce pie. Tart Granny Smiths are reliable and available in every market in the country, but try seeking out local varieties at the farmers market or roadside stands during apple season. Don’t be afraid to mix and match apples. A few tart and sturdy ones with a few sweet can be a great combination.

Preheat the oven to 375°F. Position a rack in the lower third of the oven and place a baking sheet on the rack.

To prepare filling: In a large bowl, gently toss apples and chopped cranberries with brown sugar, granulated sugar, lemon juice, spices, salt and cornstarch, until evenly coated. Transfer mixture to a large skillet or Dutch oven. Cook apples over medium–high heat until juices are very thick and apples are crisp–tender, about 7 minutes. Remove filling from heat, set aside to cool completely. (This filling can be made up to 2 days in advance and refrigerated.)

To prepare pie shell: Lightly flour a work surface. Place one recipe of pastry dough and dust a little flour on top. Roll out the dough into a 14–inch round about ⅛–inch thick. Loosely roll the dough around the rolling pin, center the pin over pie dish, and carefully unroll the round over the dish, easing it into the bottom and sides and allowing the excess to overhang the sides. Trim the dough so that it overhangs by 1 inch. Freeze for 15 minutes or refrigerate for 30 minutes.

Lightly flour work surface, place the remaining pastry dough in the center and dust a little flour on top. Roll out the dough into a 14–inch round about ⅛–inch thick. Use decorative pastry cutters or mini cookie cutters to make 3 or 4 cuts around the center of the dough to form the vents, keep the pastry cutouts, set aside.

Fill chilled pie shell with the cooled filling. Loosely roll the dough around the rolling pin, center the pin over the pie dish, and carefully unroll the dough, to cover the top. Trim the top crust flush with the rim and decoratively crimp the edges. (Chill pie, while rolling out any remaining dough scraps to make additional decorative cutouts, optional.)

In a small bowl, beat the egg with the milk to create an egg wash and use a pastry brush to lightly glaze the surface of the pie. Arrange your decorative cutouts on the top of the pie crust and brush with egg wash. Lightly dust pie with granulated sugar. Bake pie for 60 minutes or until the crust is a lovely golden brown and the apples are bubbling. (Plan on an additional 20 minutes of baking time if the pie filling has been made ahead and refrigerated.) Halfway through baking, cover crust with foil or pie crust shield. Transfer pie to a cooling rack and let cool for at least one hour. Serve warm or at room temperature with a scoop of ice cream.

Plan your baking time: Don’t forget that pies have long bake times and often cook at different oven temperatures. Assemble and bake pies the night before, or early morning on Thanksgiving Day, before your oven is packed with the rest of your holiday dishes. This way, the pies have ample time to bake and cool before things really start to heat up in the kitchen.

Getting ahead: You can make the pie crust 2 days ahead and keep it chilled and covered. You can prepare and cook the apple–cranberry filling up to 3 days in advance.

Storing: The pie will keep at room temperature under a cake dome for up to 2 days. For longer storage, cover with plastic wrap and refrigerate. Reheat in a 375°F oven for 15 to 20 minutes to warm the filling and re–crisp the crust.

½ cup firmly packed light brown sugar

¾ cup granulated sugar, plus more for dusting crust

1 tablespoon freshly squeezed lemon juice

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

⅛ teaspoon ground allspice

⅛ teaspoon ground cloves

½ teaspoon fine sea salt

2 tablespoons cornstarch

1 large egg

1 tablespoon milk

Good–quality vanilla ice cream, for serving

36 37

39

Yield: 1 pie

P U M P K I N P I E

cup firmly packed dark brown sugartablespoon cornstarchteaspoon saltteaspoon ground cinnamonteaspoon ground gingerteaspoon ground nutmegteaspoon ground cloves can Farmer’s Market pumpkineggscup half–and–halfcup milkdeep dish pie crust

11½1 ½½¼⅛1 3½½1

Preheat an oven to 375ºF.

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the pre–baked pie crust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving.

Non–dairy /vegan substitution: Substitute a cup of thick rice milk (recipe below) in place of the dairy milk and half–and–half.

Put ¼ cup white rice plus 3 cups water in a Dutch oven or similar large pot. Bring to a boil and stir once. Reduce to lowest heat and cover tightly. Simmer for 30 minutes, lifting cover for a moment if froth starts to boil over. Remove from heat and let cool for a few minutes. Transfer mixture to blender with enough extra water to equal 3 cups again. Puree on high speed for about one minute or until smooth.

Recipe courtesy of Farmer’s Market

Yield: 1 pie

C H E D D A R C R U S T A P P L E P I E

2 cups unbleached all–purpose flour

½ teaspoon kosher salt

10 tablespoons (1¼ sticks)

cold unsalted butter, cut into tablespoons

6 ounces firmly packed, coarsely grated

extra–sharp cheddar cheese, cold

¼ cup ice water, or more as needed

4 pounds Golden Delicious apples

2 tablespoons fresh lemon juice

4 tablespoons (½ stick) unsalted butter, divided

½ cup sugar, divided, plus 1 teaspoon

3 tablespoons unbleached

all–purpose flour

¾ teaspoon ground cinnamon

1 tablespoon heavy cream or whole milk

The attractive, high dome of an apple pie can be considered a ruse, as the apples have shrunk, leaving a big space between the filling and the crust. Pre–cooking the apples will minimize the gap and concentrate the apple flavor, too.

To make the dough, put the flour and salt in a food processor and pulse briefly to combine them. Scatter the butter and cheddar cheese over the top and pulse about 12 times. Sprinkle ice water, 2 tablespoons at a time, over the flour mixture. Pulse until shaggy clumps form. Pick up the large clumps and squeeze to test for moisture. If clumps hold together, transfer them to a work surface and continue adding tablespoons of ice water and pulsing. Turn the dough out on a lightly floured work surface and gather it together. Divide the dough in half, and shape each half into a disk. Wrap each disk in plastic wrap. Refrigerate until chilled but not hard, 1 to 2 hours.

To make the filling, peel and quarter the apples, and cut out the core from each quarter. Cut each quarter lengthwise into thirds and place in a large bowl. As you add the slices to the bowl, occasionally sprinkle and toss the apples with lemon juice. (Don’t wait until the apples are cut, or the first slices will already have turned brown.)

In a large skillet, melt 2 tablespoons of the butter over medium–high heat. Add half the apples and ¼ cup of the sugar. Cook, stirring often, for about 7 minutes, or until the apples are barely tender when pierced with the tip of a sharp knife. Transfer to a large mixing bowl or rimmed baking sheet. Repeat with the remaining 2 tablespoons of butter, the second half of the apples, and another ¼–cup sugar. If your skillet is smaller than 12 inches, cook the apples in three batches. Let the filling cool completely, stirring occasionally. Sprinkle the flour and cinnamon over the cooled filling and toss well.

Position a rack in the center of the oven and place a rimmed baking sheet on the rack. Preheat the oven to 375°F.

Lightly flour a work surface and place 1 dough disk in the center, dusting a little flour on top. Roll out the dough into a 12–inch round, about ⅛–inch thick. Loosely roll the dough around the rolling pin, center the pin over a 9–inch pie dish and carefully unroll the round over the dish, easing it into the bottom and sides and allowing the excess to hang over the sides. Fill with the apples. Trim the overhanging dough to ½ inch. Roll out the remaining pie dough into a second 12–inch round. Transfer the dough round the same way, centering it over the apple filling. Fold the overhang of the upper round under the edge of the bottom crust. Pinch the crusts together and flute the edge attractively. Cut a small hole in the center of the pie to allow steam to escape. Freeze for 15 minutes or refrigerate for 30 minutes.

Lightly brush the top crust with the cream. Sprinkle the top crust with the remaining teaspoon of sugar.

Place the pie on the hot baking sheet and bake for 40 to 50 minutes, until the top is golden brown. Let cool on a wire rack for at least 1 hour. Serve warm or at room temperature.

40

Yield: 1 pie

J A C Q U E S P E P I N ’ S A P P L E T A R T W I T H A L M O N D F I L L I N G

“In this tasty apple tart, a layer of frangipane, or almond paste, is spread on the dough and covered with apple slices. The almond mixture rises around the apples as a soft, fragrant dough, and the tart is coated with an apricot glaze. It is best enjoyed at room temperature.” –Jacques Pépin

For the dough: Put the flour, sugar, salt, and butter in a food processor and process for about 5 seconds. Add the water and process for another 10 seconds, until the dough just begins to come together. Remove the dough from the processor and press it into a disk (there should still be visible pieces of butter).

On a floured board, roll the dough out to about a 13–inch circle. Roll the dough up on the rolling pin and unroll over a 9– to 10–inch pie pan or pizza pan, then carefully fit it into the pan. Roll and press the excess dough in on itself to create a thicker border all around.

For the frangipane: Grind the almonds and sugar to a coarse powder in a food processor. Add the egg, vanilla, and melted butter and blend for a few seconds to make a smooth paste.Spread the frangipane evenly over the dough. Refrigerate.Preheat the oven to 400 degrees, with a rack in the center.

For the apples: Peel, halve and core the apples. Slice the halves crosswise about ¼ inch thick. Arrange the slices, overlapping, in concentric circles on top of the frangipane. Sprinkle with the sugar and dot the top with the butter, cut into small pieces.

Bake for 1¼ hours, or until the apples are tender and the pastry has browned. Let cool to room temperature.

For the glaze: Combine the apricot jam, liquor and water in a bowl. Spoon the glaze over the apples and spread it evenly with the back of the spoon so that the whole tart top is glazed.

Cut the tart into wedges and serve.

Dough:

1½

1½

¼

10

⅓

Frangipane:

¾¼

1

1

2

Apples:

4–5

3

2

Glaze:

6

1

1

cups all–purpose flour

teaspoons sugar

teaspoon salt

tablespoons (1¼ sticks) cold unsalted butter, cut into ½–inch pieces

cup ice–cold water

cup unblanched whole almonds

cup sugar

large egg

teaspoon pure vanilla extract

tablespoons unsalted butter

Granny Smith or Red Delicious apples

tablespoons sugar

tablespoons unsalted butter

tablespoons apricot jam

tablespoon Calvados or applejack

tablespoon water

Recipe adapted from ESSENTIAL PEPIN: Reprinted with permission from Houghton Mifflin Harcourt

43