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Thanksgiving Recipes

By Judi Gallagher –

 

BOURSIN AND MUSHROOM STUFFING

This boursin and mushroom stuffing is an impressive alternative to traditional stuffing. The combination of the Black Truffle Sea Salt, candied mushrooms, and Boursin cheese creates a creamy, savory flavor unlike any other stuffing, resulting in a simple gourmet dish perfect for impressing guests.

 

Ingredients

From The Spice & Tea Exchange®
2 tsp Black Truffle Sea Salt
1 tsp ground 4 Peppercorn Spice Blend
1 TBS Romano Cheese Powder

From the Grocer & A Savory Palate
1 loaf of sourdough bread (sliced and allowed to air dry for two hrs)
1 cup sliced white mushrooms
1 cup sliced cremini mushrooms
1 cup sliced shitake mushrooms
3 oz truffle oil- A Savory Palate
½ TBS fresh thyme leaves
½ cup cranberry pear white balsamic- A Savory Palate
2½ oz Boursin cheese
¼ cup sliced green onions
1 cup chicken broth

Preparation

PREHEAT oven to 350°F.

CUT bread slices into small cubes (about ½-inch).

SAUTÉ mushrooms in a pan with butter over medium heat. Add thyme, Black Truffle Sea Salt4 Peppercorn Spice Blend, and Romano

Cheese Powder. Cook for 7-8 mins to soften. Add vinegar and sauté for 1 additional min. Transfer mushrooms to a mixing bowl. Continue cooking juices in pan until thick and syrupy. Add reduced juices back into mushrooms. Add Boursin cheese and green onions. Mix thoroughly.

REMOVE to a large bowl and add bread. Toss. Pour chicken broth over top to moisten the stuffing.
PRESS into a large baking pan.
BAKE for 10-15 mins or until the stuffing begins browning.

Yield: 4-6 servings
Total Time: 35 mins
Prep: 10 mins
Cook: 25 mins

 

ROASTED TURMERIC CAULIFLOWER

Enjoy fresh-roasted cauliflower, with the flavor & color of Turmeric, as a tasty side dish! A touch of heat provided by Harissa Seasoning adds a delightful kick of flavor.

 

Ingredients

From The Spice & Tea Exchange®    & A Savory Palate
¼ cup (Organic Medium Profile)Extra Virgin Olive Oil
1½ TBS Turmeric
½ tsp Harissa Seasoning
Bay Leaves
Cyprus White Sea Salt
 (optional topping)

From the Grocer
½ cup water
1 TBS lemon juice
1 head cauliflower, cut into florets
1 onion, sliced into wedges
1 pt grape tomatoes
19 oz can white beans, rinsed and drained
¼ cup flat leaf parsley, chopped
¼ cup Parmesan cheese (optional)

 

Preparation

PREHEAT oven to 350?F.

MIX water, lemon juice, Organic Extra Virgin Olive Oil (A Savory Palate)TurmericHarissa Seasoning, and Bay Leaves.
ADD cauliflower, onion, and tomatoes to a large bowl. Pour oil mixture over top. Toss. Add contents to a large sheet pan. Bake for an hr.
MIX in white beans and parsley. Sprinkle with Parmesan cheese and Cyprus White Sea Salt.

Yield: 6-8 servings
Total Time: 1 hr 10 mins
Prep: 10 mins
Cook: 1 hr

– See more at: http://www.spiceandtea.com/roasted-turmeric-cauliflower.html

 

A graduate of Johnson & Wales, Judi has managed restaurants and owned restaurants in the northeast and was the founder of a successful dessert company. Today, she is a sought-after restaurant consultant, TV cook on the ABC affiliate in her home town, and culinary editor of a city magazine. Her personal passions are culinary travel to exotic places and holiday cooking in her home for huge gatherings of friends and relatives. Her guilty pleasure? Bruce Springsteen concerts. “I follow him around the country and have for years,” she admits. “But, in every city where Bruce sings, I do check out new restaurants and talk to up and coming chefs. I want all the food news I can get.”

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