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Getting ready for Thanksgiving

November 18, 2011 2:47:38 PM PST
We're less than a week away from Thanksgiving, so in this week's Neighborhood Eats, we're getting you ready.

We headed to a restaurant that will be open on Thanksgiving. Telepan is located at 72 West 69th on the Upper West Side in Manhattan.

Watch the video to see tips from Bill Telepan. More information and the recipes are located below. ONLINE:

http://www.cityharvest.org/greenmarket

http://telepan-ny.com/
72 West 69th Street, New York, NY 10023
(212) 580-4300

Recipes

Brussels sprouts

6 tablespoons extra virgin olive oil
2 pounds Brussels sprouts-ends trimmed, cut in half lengthwise
? cup minced onion
4 cloves garlic-peeled and chopped
1 cup chicken or vegetable stock
2 tablespoons butter

Cook the Brussels sprouts in 2 batches. Heat a large skillet or dutch oven on high heat. Add 3 tablespoons of the oil, when just about to smoke, add half of the Brussels sprouts, stir to coat and brown the sprouts, about 5 minutes. Remove from pan, into a shallow bowl, sprinkle with salt and repeat with 3 more tablespoons of the oil, this time over medium-high heat.

When then sprouts are cooked, return the pan to high heat, add remaining oil and when hot, add the garlic and onion. Cook to brown, about 1-2 minutes. Add sprouts, stock and a pinch of salt, and over high heat cook for 3 minutes.

Then add the butter and cook until the butter had melted and the stock has become somewhat glazed. Adjust seasoning with salt

Stuffing

2 tablespoons butter
1# sausage
? onion-minced
2 cloves garlic-minced
2 stalk celery-peeled and thinly sliced
1# crimini mushrooms-sliced
1 cup dried cranberries-rehydrated in warm water for at least 1 hour
16 cups of diced sourdough bread (about 4#? bread)
3 cups turkey or chicken broth

Preheat oven to 350*

Melt butter over medium-high heat. Add sausage and cook until golden brown, about 7 minutes. Lower heat to medium and add onion, garlic, celery and a pinch of salt and cook, stirring frequently for 5 minutes. Add mushrooms and a pinch of salt and cook, stirring frequently for 3 minutes.

In a large bowl, place in bread, cranberries and ham mixture. Add the broth and mix well. Season with salt to taste. Butter or spray a baking dish (I used a 9 x 11 pan) and place the ingredients in to the pan. Cover with foil and place in the oven for 15 minutes. Remove foil and cook about 45 minutes until top is crispy and brown.

Note: you can make this 2 days ahead of time. Reheat covered in foil

Rutabagas

4 pounds rutabaga-cut into ? inch x 2 inch batons
2 ounces butter
2 tablespoons walnut oil
? cup plus 2 tablespoons vegetable stock
? cup toasted and rough chopped walnuts
2 tablespoons parsley

-melt half the butter in a saut? pan over medium heat. Sprinkle the rutabaga with salt, add half of it to the pan, and saute until tender, about 5 minutes. Add half the stock or water and half of the walnut oil and cook for 5 minutes, place in a baking dish to hold Repeat process, as second batch is finished, add remaining butter and stock and heat throughout until glazed, toss in parsley and adjust seasoning

Cauliflower with a Pinenut Currant Crust Serves 4

Crust:
1 tablespoon dried currants, soaked in warm water for 1 hour
1 tablespoon toasted pinenuts
1/2 anchovy filet, rinsed and chopped
2 tablespoons minced onion
1 teaspoon minced garlic
2 tablespoons butter
1 tablespoon white wine
1/4 cups dried sourdough breadcrumbs
Salt and pepper

Place currants, pinenuts, and anchovy in a food processor and pur?e. Slowly cook onion and garlic in 1 tablespoon butter over low heat until tender, about 5 minutes. Add wine and reduce until dry, about 2 to 3 minutes. Heat pan over high heat, place remaining tablespoon butter in pan and let brown. Add currant mixture, and onions. Adjust seasoning. Add the breadcrumbs at the last minute so they remain crisp.

Cauliflower:
1 small head cauliflower, cut into 2-inch long florets
2 tablespoons butter
4 ounces vegetable stock

Cut florets in half length-wise. Melt butter in a large saut? pan over medium-high heat, add florets cut-side down. When well browned, about 5 minutes, turn and lightly brown the other side, about 2 minutes. Add stock, cover and cook until almost tender, about 5 minutes then remove lid and reduce liquid, about 2 minutes. Add breadcrumbs, stir and serve


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