Thanksgiving Recipes

Olive Oil Mashed Potatoes
Olive Oil Mashed Potatoes

Difficulty Level: Easy
Prep Time: 40 Min
Serves: 8-12


Ingredients:
    Potato Salad
  • 6 pounds large Yukon Gold potatoes
  • ¼ cup kosher salt
  • ½ cup extra virgin olive oil
  • ½ cup whole milk
  • Kosher salt and freshly ground black pepper to taste

Instructions:

Peel the potatoes and cut into 2-inch dice. Place in a large stockpot and cover the potatoes with at least 2 inches of cold water. Add the salt and bring the potatoes to a simmer. Do not allow to boil. Simmer the potatoes until fork tender, about 20 minutes.

Strain the potatoes through a colander, reserving one cup of the salted cooking water. Allow the potatoes to cool in the colander for 2 minutes.

Warm the olive oil in a small pan over low heat. Process the potatoes through a food mill or ricer. Folding with a spatula or large spoon, mix in the warm olive oil, milk and enough reserved cooking water to make the potatoes thick and creamy. Do not over-mix as it will become gluey. Adjust seasoning as needed and serve hot.

By Draeger's Cooking School


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Maple Glazed Sweet Potato
Maple Glazed Sweet Potato

Difficulty Level: Easy
Prep Time: 55 Min
Serves: 4-6

Ingredients:
  • 4lbs Sweet Potato
  • 1½ Cup Maple Syrup
  • 1 Cup Brown Sugar
  • 3 Tablespoon Kosher Salt
  • 1 Tablespoon Cinnamon

Instructions:

Preheat your oven to 375° F.

Combine the brown sugar, salt, and cinnamon in a small bowl and set aside. Wash, peel, and slice your sweet potatoes into a large bowl. Season the sweet potatoes generously with your spice mix, and then layer the sweet potato into a casserole dish. Drizzle the maple syrup on top. Bake for 25-35 minutes, or until fork tender. Garnish if desired.

Recipe by Draeger's Viognier, Chef RJ Subaba


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Butternut Squash Bisque
Butternut Squash Bisque

Difficulty Level: Intermediate
Prep Time: 45 Min
Serves 8

Ingredients:
  • 2 pounds butternut squash (about 1 medium squash)
  • 1 tablespoon unsalted butter, softened
  • 1 leek, white and light green parts, trimmed, sliced and washed
  • 1 small red onion, peeled and chopped
  • 2 sprigs fresh thyme, leaves picked
  • 1 small Gala apple, peeled and diced
  • 4 cups chicken or vegetable stock
  • ½ cup heavy cream
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon sherry vinegar, to taste
  • ½ bunch chives, minced for garnish

Instructions:
Preheat oven to 400° F.

Split the butternut squash lengthwise and use a spoon to scoop out the seeds. Place the squash halves cut side down on a rimmed sheet pan. Pour 1½ cups of water into the pan and roast in the oven for about 40 minutes-or until the squash is easily pierced with a paring knife. You may need to check and add more water as it roasts. Remove from the oven when tender and set aside to cool a bit.

In a medium stockpot, saute the leek and red onion with two tablespoons of butter. Do not let them brown. Add the thyme leaves and apple, sauté 2 minutes more, until the thyme leaves are fragrant. Scoop out the roasted squash pulp from the skin and add to the stockpot; discard skin. Pour enough stock to cover and add the cream. Bring the soup to a boil, and then reduce heat to simmer. Continue to simmer until the apples are soft and tender, about 15 minutes. Taste and adjust seasonings for salt and pepper.

Puree the soup in batches in a blender until smooth. Taste and add the sherry vinegar as needed for desired flavor balance. Serve with minced chives for garnish.

By Draeger's Cooking School


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Braised Green Beans
Braised Green Beans

Difficulty Level: Intermediate
Prep Time: 40 Min
Serves 8

Ingredients:
  • ½ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 2 pounds Blue Lake green beans, washed and stem end trimmed
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 5 cloves garlic, minced
  • Kosher salt and freshly ground black pepper to taste
  • ¼ pound shallots, sliced into ⅛-inch slices
  • 1 cup rice flour
  • 2 cups vegetable oil, for frying

Pour the balsamic vinegar into a small sauce pan, bring to a boil and then reduce to a simmer until reduced by approximately half. Remove from heat and set aside.

Heat two large skillets over medium heat and divide the olive oil between the two pans. Add the green beans and toss to coat. Add ½ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper to each pan of beans. Saute for 5 minutes, stirring occasionally, until all beans are heated through.

Add the garlic and stir to distribute but do not let the garlic burn in the pan. Pour 2 tablespoons of water into each pan and cover the pans to steam the beans until tender, about 5 minutes. Remove the pans from the heat and set aside.

Heat the vegetable oil in a heavy sauce pan to 350F. Toss the sliced shallots in the rice flour to coat and shake off excess flour. Working in batches, fry the shallots until light golden brown and crisp. Remove from oil to a cooling rack set over paper towels. Sprinkle with kosher salt. Repeat until all shallots are fried. Set aside for garnishing the green beans.

Just before serving, toss beans with the reduced vinegar to coat. Taste and adjust for seasoning as needed and pour beans onto a large serving platter. Sprinkle the fried shallots onto the green beans for garnish.

Recipe by Draeger's Cooking School


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