Healthy Holiday Recipes from Bon AppĂŠtit at Genentech
chef todd terwey
pancetta, scallion, and Asiago popovers
green bean casserole
chef ryan cockrell
quinoa stuffed turkey
red wine poached pears
chef jenem martin
turkey and mixed green salad with cornbread croutons and warm cranberry vinaigrette
leftover turkey pot pie
chef laurent vailly
R ecipes Chef Todd Terwey What holiday treat do you wait all year for? Chocolate-toffee brittle from my Aunt . . . amazing stuff! Describe your favorite childhood memory of the holiday season. Running downstairs in the morning to see the presents under the tree! Back then, there was no other better feeling than that! Are you in charge of holiday meals? Do you cook for a crowd, or only a few? I cook maybe a couple of specialty dishesâ€Ś usually the holidays are pretty pot-lucky in my family! Traditional or untraditional holiday dinner? Usually my family is pretty traditional, but I always mess that up when I bring some stuff. Whatâ€™s your favorite left-over concoction? Turkey and stuffing with gravy of course! When I think of the holiday season, I think of ______. Spending time with family and friends.
R ecipes pancetta, scallion, and Asiago popovers Chef Todd Terwey serves 8 special equipment | muffin tin ingredients 3 tablespoons melted butter, divided 2 eggs 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm) 1 cup all-purpose flour 1 teaspoon kosher salt 1/2 cup, rendered pancetta, small dice 1 bunch, scallion, chopped 1/4 cup, grated Asiago cheese instructions Preheat the oven to 400 degrees F. Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and place the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter; blend until smooth. Add the crisp pancetta, scallion and cheese. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.
R ecipes green bean casserole Chef Todd Terwey serves 4-6 ingredients topping 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt nonstick cooking spray beans and sauce 2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half instructions Preheat the oven to 475 degrees F. Combine the onions, flour, panko, and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. continues next page
R ecipes continued from previous page While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Chef Ryan Cockrell Describe your favorite childhood memory of the holiday season. When when I was 9 years old, on Christmas morning, I found a brand new dirt bike in the garage. Traditional or untraditional holiday dinner? Definitely traditional for the most part; but then of course the chef in me comes out and I start making untraditional things. Whatâ€™s your favorite leftover concoction? Oh, it has to be the next-day-everything-Thanksgiving-sandwich! At a holiday meal, the table wouldnâ€™t be complete without ______. Gravy! Are you a holiday super-planner, or a master of holiday improvisation? Always a master of improvisation.
R ecipes bulgur stuffing Chef Ryan Cockrell serves 6 ingredients 1 tablespoon extra-virgin olive oil 3 cups chopped onions, (2 large) 1 cup chopped celery, (2-3 stalks) 1 clove garlic, minced 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 cups bulgur, rinsed 3 cups reduced-sodium chicken broth 1 bay leaf 1/4 teaspoon salt, or to taste 2/3 cup dried cranberries 1/4 cup orange juice 2/3 cup chopped hazelnuts, (2 ounces) 1/2 cup chopped fresh parsley freshly ground pepper, to taste instructions Heat oil in a Dutch oven over medium heat. Add onions and celery; cook, stirring often, until softened, 5 to 8 minutes. Add garlic, cinnamon and allspice; cook, stirring, for 1 minute. Add bulgur and stir for a few seconds. Add broth, bay leaf and salt; bring to a simmer. Reduce heat to low, cover and simmer until the bulgur is tender and liquid has been absorbed; 15 to 20 minutes. Meanwhile, combine dried cranberries and orange juice in a small microwave-safe bowl. Cover with vented plastic wrap and microwave on high for 2 minutes. (Alternatively, bring dried cranberries and orange juice to a simmer in a small saucepan on the stovetop and remove from heat.) Set aside to plump. Toast hazelnuts in a small dry skillet over medium-low heat, stirring constantly, until light, golden, and fragrant; 2 to 3 minutes. When the bulgur is ready, discard the bay leaf. Add the cranberries, toasted hazelnuts, parsley and pepper; fluff with a fork.
R ecipes quinoa stuffed turkey Chef Ryan Cockrell serves 6 ingredients 3 bay leaves 2 cups quinoa 1/4 cup olive oil 2 small zucchini, cut into 1-inch cubes 1 butternut squash, peeled and diced 2 bunches green onions, chopped 1 cup dried apricots, diced 1 cup dried cranberries 1 cup fresh parsley, chopped 1 cup fresh mint, chopped 1 lemon instructions Boil 4 cups water; season with bay leaves and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool. Meanwhile, heat 3 tablespoons oil in a frying pan. Sauté zucchini and squash — season with salt and pepper — until slightly browned. Combine vegetables and quinoa. Drizzle on remaining 1 tablespoon oil. Stir in onions, apricots, cranberries, parsley, and mint. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper. Add to turkey and cook as directed.
R ecipes red wine poached pears Chef Ryan Cockrell serves 6 ingredients 4-6 peeled, cored, and sliced pears (Bosc or Anjou recommended) 1 1/2 cups of red wine (Zinfandel, Shiraz, or Merlot recommended) 3/4 cups of granulated sugar 2 tablespoons of lemon juice (can also add lemon zest, if desired) 2 teaspoons vanilla 2 teaspoons of cinnamon instructions Combine all ingredients, except pears, and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for 10 to 12 minutes and then turn pears and simmer for an additional 8 to10 minutes - until they are tender and are easily poked through with a fork. Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half. Pour sauce over pears and serve. .
R ecipes Chef Jenem Martin What holiday treat do you wait all year for? My all-time favorite, pumpkin pie. Pumpkin pie ice cream, pumpkin pie pancakes, pumpkin pie anything...I love pie! Describe your favorite childhood memory of the holiday season. Mother never cooked, so there would always be a bought chicken on the table... I looked forward to grandma’s house. Are you in charge of holiday meals? Do you cook for a crowd, or only a few? Ever since my first kitchen job as a teenager (dishwasher) I have been in charge of cooking for a crowd. Traditional or untraditional holiday dinner? I smoked a turkey one year and the very next year, everyone requested the traditional fix’ins. At a holiday meal, the table wouldn’t be complete without ______. Pumpkin pie!
R ecipes turkey and mixed green salad with cornbread croutons and warm cranberry vinaigrette Chef Jenem Martin serves 8 ingredients 4 cups cornbread stuffing, chilled and cubed 1/2 cup canned whole-berry cranberry sauce 1/4 cup fresh orange juice, about 1 orange 1 tablespoon olive oil 2 tablespoons balsamic vinegar 1 teaspoon sugar 1 teaspoon minced, peeled fresh ginger 8 oz dried cherries or cranberries 8 oz feta cheese 4 oz pecans, toasted 2-3 lb pulled turkey meat Salt and pepper to taste instructions Place cornbread cubes in a bowl and lightly toss with olive oil. Place in a 400 degree oven and bake for 5 to 10 minutes or until golden brown and crispy. In a blender, mixing bowl, or clean Mason jar, combine cranberry sauce, orange juice, olive oil, balsamic vinegar, ginger, and sugar. Combine all ingredients in a large bowl, season with salt and pepper, and serve immediately.
R ecipes leftover turkey pot pie Chef Jenem Martin serves 8 Ingredients 1/4 cup butter 1/2 cup chopped onion 1/4 cup chopped celery 1 tablespoon minced garlic 1/3 cup all purpose flour 1/4 teaspoon thyme 1 1/2 cups turkey gravy 1/2 cup water 1/2 cup cream 2 cups leftover vegetables 3 cups cooked turkey, cubed salt and ground black pepper, to taste 1 pie crust, uncooked, about 10 inch in diameter instructions Preheat oven to 400 degrees F. Melt the butter in a large saucepan over medium heat. Stir in the onions, celery and garlic; cook until tender, but not browned, about 5 minutes. Whisk in the flour and stir until smooth. While whisking, pour in the gravy, water, and cream and bring to a boil over medium-high heat. Remove from heat and stir in the turkey and vegetables. Place in an oven safe pie pan and top with pie crust. Make a few slits on the crust to allow steam to escape. Bake in preheated oven for 25 minutes. minutes on each side.
Chef Laurent Vailly What holiday treat do you wait all year for? A really good champagne…with snails! Describe your favorite childhood memory of the holiday season. Going to the midnight mass at an Abbey in Burgundy where the monks sing in Gregorian! What’s your favorite leftover concoction? A good turkey sandwich with home-made plum chutney and jalapeño jelly from the garden. When I think of the holiday season, I think of _____. Friends, good food and lots of happiness. Are you a holiday super-planner, or a master of holiday improvisation? The food and drinks are all planned, as for the rest…qui vivras, verras!
R ecipes mont blanc Chef Laurent Vailly serves 8-10 special equipment | Silpat ingredients arlettes 1 sheet puff pastry 4oz. sugar 1 teaspoon cinnamon chestnut cream 3/4 cup chestnut puree 1/4 teaspoon almond extract pinch of salt 1 cup, plus 2 tablespoons confectionersâ€™ sugar 2 cups heavy cream instructions arlettes Lay out the puff pastry dough on a cool surface. In a separate bowl, mix together sugar and cinnamon (7 grams of cinnamon for every 300 grams of sugar). Sprinkle a thin coat evenly over the entire one side of the puff pastry dough. Quickly flip over, and do the same for the other side. Roll the dough into a log. Beware not to roll it too tight or too loose. Cut into 1/4 inch cross sections. Roll out with a rolling pin to a large oval. Sprinkle sugar on both sides as you roll, making sure to constantly flip so it does not stick. Let it rest on a parchment paper for 1 hour. Place it on a Silpat and bake it at 375 degrees F for 10-12 minutes. Let cool completely on Silpat before gently removing. continues next page
R ecipes continued from previoust page chestnut cream Blend the chestnut puree, almond extract, salt and 1 cup confectioners’ sugar in a food processor until smooth. Beat the cream and the remaining 2 tablespoons confectioners’ sugar with a mixer until soft peaks form. Fold one-quarter of the remaining whipped cream into the chestnut mixture and then fold in the rest. Chill up to 8 hours. Decorate with shaved chocolate and powdered sugar and serve with chocolate sauce. temperature of 165°F. Top with sauce and serve hot.
R ecipes pumpkin profiteroles Chef Laurent Vailly serves 8-12 special equipment | pastry bag with straight tip ingredients 1/2 cup water 1/2 stick of butter pinch salt 1/2 cup all-purpose flour 2 eggs 1 (15-ounce) can pumpkin 3 cups heavy cream 3/4 cup superfine sugar 1/2 teaspoon pumpkin pie spice 1 tablespoon vanilla extract ginger snaps, for garnish chocolate sauce instructions Preheat oven to 425 degrees F. Make the profiteroles In a small saucepan combine the water, butter, and salt and bring to a boil. Reduce the heat and add the flour all at once; stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball, has a slightly sweaty sheen to it, and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer beat in eggs 1 at a time. Do not add the second egg until the first is fully incorporated. continues next page
R ecipes continued from previous page Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Leave at least 1-inch between each of the balls. Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to ensure even cooking. When done, the puffs should be light, airy, and dry inside. Cool on a rack. Make the pumpkin mousse Combine pumpkin, 1 cup cream, sugar, and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Finish the profiteroles Cut the puffs in half horizontally and fill with pumpkin cream. Top with warm chocolate sauce.