SI RI USXM Cha nne l 1 1 0

MORE THAN 40 DISHES FROM MARTHA STEWART
AND OTHER FAMOUS CHEFS
MA R T H A S T E WA R T L I V I N G
®
R A D I O
T H A N K S G I V I N G H OT L I N E R E C I P E S 2 0 1 1
2
Thanksgiving dinner is a wonderful
celebration of home and family,
and we’d like to help you
make this year’s feast
your most memorable ever.
That’s why I’ve asked an esteemed group
of chefs — including Emeril Lagasse, Eric Ripert,
and Sara Moulton — to share with you their go-to
Thanksgiving recipes, and I’ve added many of my
own favorites as well. In this book, you’ll find
inspiring ideas for every course, from appetizers
to desserts. We hope you enjoy making these
wonderful dishes for your family as much as we do.
Need more tips and inspiration?
Then join us for Martha Stewart Living
®
Radio’s
Fifth Annual Thanksgiving Hotline, live,
Monday, November 21 through
Wednesday, November 23 (7 am-5 pm ET).
The culinary masters and entertaining experts
featured in these pages will be on hand to answer
all your Thanksgiving questions. To see the schedule
as well as the full list of the participating chefs, visit
siriuxm.com/martha or marthastewart.com/radio.
Martha Stewart Living
®
Radio is the nation’s first 24-hour, seven-day-a-week radio service
dedicated to creative living. Inspired by Martha Stewart, America’s most trusted lifestyle expert, the channel
promises listeners they will learn something new “every hour.” The lifestyle experts at Martha Stewart Living
®
Omnimedia,
and Martha herself, deliver how-to guidance and advice in the core areas of cooking, gardening,
crafting, decorating, petkeeping, wellness and weddings.
Tune in to Martha Stewart Living
®
Radio this holiday season for entertaining tips, seasonal recipes, great advice from Martha and more.
FOR PROGRAMMING INFORMATION, SCHEDULES AND ON-AIR HIGHLIGHTS, VISIT
siriusxm.com/martha OR marthastewart.com/radio
P
h
o
t
o

C
r
e
d
i
t
:

D
a
v
i
d

M
.

R
u
s
s
e
l
l
W E L C O M E
Cover Photo: by Matthew Hranek. Copyright © 2011, Martha Stewart Living
®
Omnimedia, Inc. All rights reserved. www.marthastewart.com
SI RI USXM Cha nne l 1 1 0
T A B L E O F C O N T E N T S
MARTHA STEWART LIVING
®
¦/L¦C · ¯IRIUSXM SATELLITE RADIO
THANKSGlVlNG HOTLlNE REClPES º 2011
S OUPS & START ERS
Winter Squash Dip ........................................................................................ 5
Martha Stewart
Artichoke Soup with Poached Oysters ............................................ 6
Emeril Lagasse
Mushroom-Potato Crema with Roasted Poblanos ..................... 7
Rick Bayless
Gougères with Espelette ........................................................................... 8
Daniel Boulud
Roasted Sunchokes with Walnuts and Sage ................................. 9
Mario Batali
Sweet Potato Turkey Chowder .............................................................. 10
David Burke
Beer-Brined Smoked Catfish ................................................................. 12
Elizabeth Karmel
Prosciutto-Crusted Asparagus Egg Toast
& Sherry-Shallot Vinaigrette .................................................................. 14
Charlie Palmer
Pumpkin Soup ................................................................................................. 16
Mike Price
T URKEY / ENT RÉES
Roast Turkey with Brown Sugar and Mustard Glaze .................. 18
Martha Stewart
Deep-Fried Turkey ........................................................................................ 19
Martha Stewart, Sponsored by Farmers
®
Insurance
Honey-Lemon-Thyme Cornish Game Hens .................................... 20
Emeril Lagasse
Butternut Squash Lasagna ....................................................................... 21
Emeril Lagasse
Agnolotti di Zucca ....................................................................................... 23
Nick Anderer
Fried Turkey Legs with Sunny’s Quick Cranberry Salsa ......... 25
Sunny Anderson
Carrot-Barley Risotto with Shiitake Mushrooms .......................... 27
Michael Anthony
Leg of Lamb in a Clementine Crust ..................................................... 28
Mario Batali
Riesling Roast Turkey with Fig and Root Vegetable Dressing .. 29
Joey Campanaro
Long Island Duck Breast with Sunchoke Spaetzle
and Duck Confit ............................................................................................... 30
Amanda Freitag
Black Currant-Lacquered Duck Breast ................................................. 32
Michael Lomonaco
S I DES & SAL ADS
Pecan Cornbread Dressing ..................................................................... 34
Martha Stewart
Caramelized Chestnuts and Brussels Sprouts ............................... 35
Martha Stewart
Honey-Roasted Vegetables .................................................................... 36
Martha Stewart
Emeril’s Roasted Beet Salad with Walnut Dressing
and Cheese Crisps ....................................................................................... 37
Emeril Lagasse
Spicy-Sugared Nuts and Bacon ............................................................ 39
Sunny Anderson
Roasted Pumpkin with Fontina Fonduta .......................................... 40
Mario Batali
Roasted Acorn Squash with Maple Syrup and Lime .................. 41
Floyd Cardoz
Parmesan Black Pepper Biscuits ........................................................... 42
Gale Gand
Arugula Salad with Pomegranate, Walnuts and Quince .......... 43
Kerry Heffernan
Brussels Sprout Salad ................................................................................. 44
Antonia Lofaso
Spiced Peas and Onion .............................................................................. 45
Sara Moulton
Black Barley and Autumn Vegetables ............................................... 46
Michel Nischan
Roasted Fingerling Potatoes .................................................................. 47
Eric Ripert
Cauliflower with Shell Beans and an Herb Oil ............................... 48
Bill Telepan
Crisp Potatoes Barbuto Style ................................................................. 49
Jonathan Waxman
Royal Riviera
®
Pear Rogue Valley Salad ............................................. 50
Sponsored by Harry & David
DESS ERTS
Spiced Apple Pie with Fluted Round Cutouts ............................... 52
Martha Stewart
Pear and Cranberry Sorbet ...................................................................... 54
Martha Stewart
Pumpkin Cheesecake .................................................................................. 56
Martha Stewart
Pumpkin Bread Pudding ............................................................................ 57
Donatella Arpaia
Pear and Hazelnut Cake ............................................................................. 58
Mario Batali
Spiced Maple Pecan Pie with Star Anise .......................................... 59
Melissa Clark
Hazelnut Brittle............................................................................................... 61
Gina DePalma
Butternut Squash Gingerbread .............................................................. 62
Tom Douglas
All-in-One Holiday Bundt Cake ............................................................. 64
Dorie Greenspan
Grammy’s Apple Cake ................................................................................ 66
Mike Price
Apple Pie ............................................................................................................ 67
Wolfgang Puck
Domino
®
& CH
®
Agave Holiday Spice Cake .................................... 69
Sponsored by Domino
®
& CH
®
HOL I DAY COCKTAI L S
Holiday Cocktails ........................................................................................... 71
Allen Katz
Pumpkin Smash .............................................................................................. 72
Daniel Boulud
ENT ERTAI NI NG & PL ANNI NG
Thanksgiving Entertaining Tips ............................................................. 74
Isaac Mizrahi
Thanksgiving Planner .................................................................................. 75
Sponsored by Toyota Camry
SI RI USXM Cha nne l 1 1 0
S O U P S & S T A R T E R S
Artichoke Soup with Poached Oysters
by Emeril Lagasse
Page 6
P
h
o
t
o

C
r
e
d
i
t
:

S
t
e
v
e
n

F
r
e
e
m
a
n
SI RI USXM Cha nne l 1 1 0
5
W I N T E R S Q U A S H D I P
INGREDIENTS
Makes about 6 cups
1 winter squash (about 2 pounds), such as butternut
or turban, unpeeled, seeded,
and cut into 3-inch pieces
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper, to taste
2 heads garlic, tops cut off to expose cloves
1 1/4 sticks (10 tablespoons) unsalted butter,
room temperature
8 scallions, white and pale-green parts only,
sliced 1 inch thick
2 chipotle chiles (canned in adobo sauce)
2 cups (16 ounces) sour cream
8 ounces cream cheese, room temperature
1 1/4 cups grated Parmesan cheese (about 4 ounces)
4 teaspoons fresh lemon juice
Paprika, for sprinkling
Roasted pepitas (pumpkin seeds), for garnish
Breadsticks, for dipping
DIRECTIONS
1. Preheat the oven to 400 degrees. Place squash on a rimmed
baking sheet. Drizzle with oil, season with salt and pepper,
and toss. Spread squash in a single layer. Place garlic on a piece
of parchment-lined foil. Drizzle with oil, and wrap loosely. Place
on baking sheet with squash. Bake until squash is soft and
golden brown, about 50 minutes. Let cool slightly.
2. Meanwhile, melt 4 tablespoons butter in a skillet over medium
heat. Add scallions, and cook, stirring occasionally, until
softened, about 4 minutes.
3. Scoop flesh from squash, and transfer to a food processor.
Squeeze garlic from skins, and add to squash. Add scallions
and chipotles, and pulse until smooth. Add remaining 6
tablespoons butter, the sour cream, cream cheese, Parmesan,
and lemon juice, and pulse until just combined but not smooth.
Season with salt and pepper.
4. Pour into a hollowed-out squash or a serving bowl. Refrigerate
for 1 hour. Sprinkle with paprika, and garnish with pepitas.
Serve with breadsticks.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
BY MARTHA STEWART
As first seen in the October 2007 issue of Martha Stewart Living
®
magazine. For more visit www.marthastewart.com
For a festive presentation, serve this appetizer in a large, round, hollowed-out squash, such as a turban.
Photo Credit: John Kernick
Copyright © 2011, Martha Stewart Living
®
Omnimedia, Inc. All rights reserved.
P
h
o
t
o

C
r
e
d
i
t
:

D
a
v
i
d

M
.

R
u
s
s
e
l
l
SI RI USXM Cha nne l 1 1 0
6
BY EMERIL LAGASSE
A R T I C H O K E S O U P
W I T H P O A C H E D O Y S T E R S
INGREDIENTS
Serves 6-8
1⁄2 cup mascarpone cheese
1 tablespoon chopped fresh parsley leaves
1 tablespoon thinly sliced fresh chives
1 tablespoon chopped fresh tarragon leaves
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
50 small raw oysters (about 1 pint), picked over carefully
for shell pieces, oyster liquor reserved
2 cups clam juice, or as needed
8 tablespoons (1 stick) unsalted butter
2 shallots, minced
2 leeks, white part only, minced
2 celery stalks, minced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup dry white wine
Four 14.5-ounce cans quartered artichoke hearts,
drained and rinsed
4 cups chicken stock or canned low-sodium chicken broth
4 cups heavy cream
2 teaspoons salt
1⁄2 teaspoon cayenne
1 tablespoon fresh chervil leaves
1 tablespoon chive blossoms, if available,
or snipped chives, for garnish
DIRECTIONS
1. In a small bowl, combine the mascarpone, parsley, sliced chives,
tarragon, lemon zest, and lemon juice. Mix well and set aside in
the refrigerator.
2. Strain the oysters over a fine-mesh sieve and reserve the oysters
and strained liquor separately. Add enough of the clam juice to
bring the oyster liquor up to 2 cups.
3. Heat the butter in a large, heavy pot over medium heat. Add
the shallots, leeks, celery, and garlic and cook, stirring frequently,
until translucent, about 8 minutes. Sprinkle the flour over the
vegetables and cook, stirring constantly, for about 1 minute.
Stir in the wine and simmer until thickened and bubbly, about
30 seconds. Add the artichoke hearts, stock, cream, oyster
liquor/clam juice mixture, salt, and cayenne and bring to a
brisk simmer. Cook for 10 minutes, then remove the soup from
the heat and purée in batches in a blender. (Note: use caution
when puréeing hot liquids.)
4. Strain the soup through a fine-mesh sieve, pressing to extract as
much liquid as possible. Discard the solids and return the soup to
a clean pot. Warm the soup gently over low heat until it returns to
a simmer.
5. Add the oysters to the soup and return the soup to a simmer,
cooking until the edges of the oysters curl and they are just
cooked through, 2 to 3 minutes. Remove the soup from the
heat and stir in 1⁄4 cup of the mascarpone mixture. Adjust the
seasoning if necessary. Serve the soup immediately, each bowl
garnished with a dollop of the remaining mascarpone mixture,
chervil leaves, and chive blossoms.
Photos by: Steven Freeman
Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.
He has hosted over 2000 shows on the Food Network, and his latest series, Emeril’s Table, can be seen on Hallmark Channel. In addition to
his television presence, Emeril has a live, call-in radio program, Cooking with Emeril, which airs exclusively on Martha Stewart Living
®
Radio on
SiriusXM. Lagasse is the author of 16 cookbooks including his newest book, Sizzling Skillets and other One-Pot Wonders.
From Sizzling Skillets and Other One Pot Wonders by Emeril Lagasse. © 2011 by copyright MSLO, Inc., all rights reserved. Courtesy of HarperCollins Publishers.
SI RI USXM Cha nne l 1 1 0
7
BY RICK BAYLESS
M U S H R O O M - P O T A T O C R E M A
W I T H R O A S T E D P O B L A N O S
INGREDIENTS
Serves 4
4 medium (about 1 pound total) red-skin boiling or Yukon
Gold potatoes, cut into roughly 1-inch pieces
3 garlic cloves, peeled and halved
6 cups chicken or vegetable broth
1 large fresh poblano chile
8 ounces mushrooms (I like shiitake or oyster mushrooms),
sliced 1/4-inch thick (you’ll have about 3 cups
of slices)
1 scant cup corn kernels (they can be frozen or ones
you’ve cut off one to two large ears)
1 large sprig fresh epazote (you can substitute a big sprig
of fresh thyme, or leave it out altogether)
1/4 cup plain yogurt, heavy cream or sour cream
Salt
About 1/4 cup roughly chopped cilantro, for garnish
DIRECTIONS
1. Scoop the potatoes and garlic into a medium (3-quart) saucepan,
pour in half of the broth and set over high heat. When the liquid
boils, reduce the heat to medium and simmer briskly until the
potatoes are tender, about 15 minutes.
2. While the potatoes are cooking, roast the poblano over an open
flame or 4 inches below a broiler, turning regularly until blistered
and blackened all over, about 5 minutes for an open flame, about
10 minutes for a broiler. Cover with a kitchen towel. When cool
enough to handle, rub the blackened skin off the chiles and pull
out the stem and seed pod. Rinse the chile flesh to remove bits
of skin and seeds. Cut into 1/4-inch pieces.
3. When the potatoes are tender, use an immersion blender to puree
the soup base (or blending in several batches in a food processor
or loosely covered blender draped with a kitchen towel and return
to the pan). Add the remaining half of the broth, the mushrooms,
poblano, corn and epazote (or thyme, if using). Simmer 10
minutes over medium heat.
4. Just before serving, scoop out about 1/2 cup of the hot soup
into a small bowl. Mix in the yogurt, cream or sour cream. Stir the
mixture back into the pot, then taste and season with salt, usually
about 1 1/2 teaspoons. Ladle the soup into bowls and sprinkle with
cilantro. Soup’s on.
This soup shows off the natural affinity between earthy mushrooms and earthy potatoes. Too much of a good thing can, sometimes, lead to lost
luster, which is why I like the deep-green spice of roasted poblanos in this soup. And the aromatic flecks of cilantro. And, of course, the sweet bits
of corn. If I want to gild this beautiful lily, I’ll cook a small handful of chopped bacon until crisp and add it to the soup just before serving.
P
h
o
t
o

C
r
e
d
i
t
:

P
a
u
l

E
l
l
e
d
g
e
Call in and ask Rick Bayless, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Most people know Rick Bayless from winning the title of Bravo’s Top Chef Master beating out the French and Italian chefs with his authentic
Mexican cuisine. His highly rated on-going Public Television Series, Mexico — One Plate at a Time, can be found on television sets coast to
coast. Rick’s second of seven books, Mexican Kitchen, won the Julia Child IACP Cookbook of the Year Award in 1996, and his fourth book,
Mexico — One Plate at a Time won James Beard Best International Cookbook of the Year Award in 2001.
Riffs on the Potato-Mushroom Soup Theme
Though my version of this soup is vegetarian when made with vegetable broth, it doesn’t have to be. Ham, ham hocks, bacon and
chorizo are all wonderful in this soup — start with about 4 ounces. As is crab. The corn can be easily replaced by other vegetables
that offer a contrast in taste and texture: small fresh fava beans (my favorite), peas, 1-inch lengths of green beans. Use about the
same volume measure. And I love this soup made with half potatoes and half parsnips or young turnips, or rutabaga.
For the Adventurer
Use bacon drippings to sauté a heaping cup of cubed, cleaned nopal cactus pieces until all their liquid has evaporated; add them,
with the bacon, just before serving.
SI RI USXM Cha nne l 1 1 0
8
G O U G È R E S W I T H E S P E L E T T E
INGREDIENTS
Makes approximately 30 gougères
1 cup milk
1 cup water
6 tablespoons unsalted butter, cut into tablespoons
3/4 teaspoon salt
1 1/2 cups plus 1 tablespoon all-purpose flour
1/2 teaspoon Piment d’Espelette
4 large eggs
2 cups shredded Gruyère cheese
Fleur de sel and cracked black pepper
DIRECTIONS
1. Preheat the oven to 350 degrees. Line 2 baking sheets with
parchment paper. In a large saucepan, combine the milk,
water, butter, and salt; bring to a boil over moderately high
heat. Add the flour all at once with the Piment d’Espelette
and beat vigorously with a wooden spoon until the flour
is thoroughly incorporated. Cook the gougère dough,
stirring constantly, until the dough pulls away from the
side of the pan and begins to form a film on the bottom,
about 5-10 minutes.
2. Remove the saucepan from the heat and let stand at room
temperature, stirring occasionally, until the dough cools slightly,
about 5 minutes. Add the eggs one at a time, stirring briskly
between additions to thoroughly incorporate each egg.
3. Drop the dough by 3-tablespoon mounds onto the baking
sheets, 2 inches apart. Top each mound with 1 tablespoon
of cheese; sprinkle with fleur de sel and pepper.
4. Bake the gougères for 30 minutes, rotating the pan halfway
through, until the gougères are puffed and brown. Turn off the
oven. If needed, let the gougères rest in the oven for about 10
minutes longer, until crisp on the outside but still steamy within.
Serve warm or at room temperature.
Call in and ask Daniel Boulud, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Daniel Boulud, a native of Lyon, France, is today considered one of America’s leading culinary authorities.
In all his restaurants you’ll find soulfully satisfying traces of the traditional cooking he grew up with on his family’s farm. He is best known for
the exquisitely refined yet warm and welcoming New York City restaurant DANIEL, the renowned three Michelin star Relais & Châteaux member.
He is also a co-founder and Chairman of the Bocuse d’Or USA Foundation.
BY DANIEL BOULUD
SI RI USXM Cha nne l 1 1 0
9
R O A S T E D S U N C H O K E S
W I T H W A L N U T S A N D S A G E
INGREDIENTS
Serves 8-10
3 pounds sunchokes (Jerusalem artichokes)
3 tablespoons extra-virgin olive oil
2 tablespoons coarse (kosher) salt
2 tablespoons freshly ground black pepper
1 cup walnut halves
Grated zest and juice of 4 lemons
3 tablespoons finely chopped fresh sage leaves
DIRECTIONS
1. Preheat the oven to 400 degrees.
2. Line a rimmed baking sheet with aluminum foil.
3. Rinse the sunchokes under cold water, scrubbing them lightly
to remove any dirt.
4. Cut them into quarters and place the quarters in a large mixing
bowl. Drizzle the sunchokes with the olive oil, sprinkle with the
salt and pepper, and toss with your hands to mix well.
5. Pour the sunchokes onto a baking sheet, and sprinkle the
walnut halves all around them. Bake in the oven, stirring
once or twice, until the sunchokes are soft and fragrant,
35 to 45 minutes.
6. Remove the baking sheet from the oven and pour the
sunchokes and walnuts into a serving bowl. Add the lemon
zest, lemon juice, and sage, and stir to mix well. Serve warm
or at room temperature.

Call in and ask Mario Batali, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Mario Batali and his business partner, Joe Bastianich, own nineteen restaurants across the country including their flagship
New York City enoteca, Babbo. In the summer of 2010, Mario and Joe opened Eataly, a 50,000 square foot marketplace in New York City.
Along with hosting a variety of television shows, including Iron Chef America, Mario is the author of eight cookbooks.
His most recent, Molto Batali: Simple Family Meals from My Home to Yours (Ecco 2011), was released in October.
BY MARIO BATALI
P
h
o
t
o

C
r
e
d
i
t
:

M
e
l
a
n
i
e

D
u
n
e
a
P
h
o
t
o

C
r
e
d
i
t
:

Q
u
e
n
t
i
n

B
a
c
o
n
Recipe courtesy of Molto Batali (ecco 2011).
SI RI USXM Cha nne l 1 1 0
10
P
h
o
t
o

C
r
e
d
i
t
:

L
o
u

M
a
n
n
a
P
h
o
t
o

C
r
e
d
i
t
:

T
h
e

B
u
r
k
e

G
r
o
u
p
S W E E T P O T A T O T U R K E Y C H O W D E R
INGREDIENTS
2 ounces breakfast sausage, casing removed
1/2 cup finely diced sweet potatoes
1/3 cup finely diced onions
1/4 cup finely diced carrots
1/4 cup finely diced celery
1 1/2 cups sweet potato and vanilla purée
(see recipe on next page)
1/3 cup chopped cooked turkey meat
3 cups turkey or chicken stock
Coarse salt and freshly ground black pepper
DIRECTIONS
1. Place the sausage meat in a large saucepan over medium heat.
Cook, stirring frequently, for about 5 minutes or until the fat has
rendered out of the meat.
2. Drain off excess fat.
3. Sauté the diced sweet potatoes, onions, carrots, and celery for
4 minutes or until the onions are translucent.
4. Stir in the purée and turkey.
5. When the mixture is blended, add the stock and bring it to
a simmer. Stir occasionally, for about 15 minutes or until the
mixture is chowder-like in consistency.
6. Add a pinch of salt and pepper. Serve hot.
BY DAVID BURKE
Call in and ask David Burke, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
SI RI USXM Cha nne l 1 1 0
11
S W E E T P O T A T O T U R K E Y C H O W D E R
Continued from previous page.
Call in and ask David Burke, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
David Burke is the celebrity chef and restaurateur behind restaurants such as David Burke Townhouse,
David Burke’s Primehouse in The James Chicago Hotel, David Burke Prime and Fishtail by David Burke. He is the author of
two cookbooks, Cooking with David Burke and David Burke’s New American Classics.
For the Sweet Potato and Vanilla Purée
2 pounds sweet potatoes, peeled and cubed
1 vanilla bean
1/2 cup (1 stick) unsalted butter, softened
1/2 cup hot milk
Coarse salt and freshly ground white pepper
1. Preheat the oven to 350 degrees.
2. Place sweet potatoes in medium saucepan; add cold salted
water to cover the potatoes by 1 inch. Bring to a boil over
medium-high heat.
3. Lower the heat and simmer potatoes for about 15 minutes or
until they are tender when pierced with a fork/knife. Drain well.
4. Transfer the potatoes in a single layer to a nonstick baking sheet.
5. Place the sweet potatoes in the preheated oven for 5 minutes
or just until their exterior is quite dry.
6. Transfer them to the bowl of a food processor fitted with
the metal blasé.
7. Split the vanilla bean lengthwise and, using the edge of a
paring knife, scrape the seeds into the sweet potatoes. (Do
not discard the bean. Once you’ve used the vanilla bean, rinse
it and then let it air dry. You can use it again, or add it to your
sugar canister to perfume the sugar.)
8. Add the butter and milk and process to a smooth purée.
9. Season to taste with salt and pepper.
10. Transfer the purée to the top half of a double boiler over very
hot water. Cover and keep it warm.
SI RI USXM Cha nne l 1 1 0
12
B E E R - B R I N E D ,
S M O K E D C A T F I S H S P R E A D
INGREDIENTS
Serves 4-6
For the brine:
1 cup kosher salt
1/2 cup brown sugar
1 cup hot water
3 cans (12 ounces each) cold beer (such as Budweiser)
1 tablespoon coarse ground pepper
6 bay leaves, crumbled
4 large catfish fillets, about 3/4 pound each
Olive oil
Wood chips soaked in water
Grilling Method: Indirect/Medium Heat
Special Equipment: Cameron Stovetop Smoker

DIRECTIONS
1. In a large bowl dissolve salt and sugar in hot water. Add cold
beer, pepper and bay leaves to make brine. Whisk well to
remove carbonation. Place the fish in the brine, adding cold
water if more liquid is necessary to cover all the fillets. Brine
fish 4 hours or overnight in the refrigerator. Remove fish from
brine, rinse in cold water and air dry for 10 minutes before
smoking.
2. When ready to smoke, brush fish lightly with oil, place in center
of cooking grate skin side down and smoke cook 1 to 2 hours or
until fish is cooked through and smoked. Alternatively, smoke
in a Cameron Stovetop Smoker for 20 to 30 minutes. The fish
will be a dark caramel color.
3. Serve at room temperature or make into a smoked catfish
paté by adding cream cheese, sour cream, shallots, capers,
garlic, Tabasco and a dash of pepper to taste (see recipe
on next page).

BY ELIZABETH KARMEL
Call in and ask Elizabeth Karmel, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
This spread or paté is so good, I know you won’t be able to stop at just one bite! Serve on homemade
melba toast or simple crackers. Bluefish and trout are both good substitutions for the catfish.
SI RI USXM Cha nne l 1 1 0
13
B E E R - B R I N E D ,
S M O K E D C A T F I S H S P R E A D
Continued from previous page.
Call in and ask Elizabeth Karmel, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Elizabeth Karmel is a nationally known grilling and barbecue expert. She is the executive chef of Hill Country Barbecue Market, the
award-winning Texas barbecue restaurant and live music venue in Manhattan, and the new Hill Country Chicken. Elizabeth has written
three award-winning grilling and barbecue cookbooks, including Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food
for the Grill. She is the creator of the Grill Friends™ and Kitchen Friends™ line of cooking tools and www.GirlsattheGrill.com.
For Smoked Catfish Paté:
Serves 4-6
4 Beer-Brined Smoked Catfish Fillets
(see recipe on preceding page)
1 8-ounce block cream cheese, room temperature
1/2 - 3/4 cup sour cream
2 large shallots, minced
2 tablespoons capers packed in brine
2 teaspoons caper juice
1/4 teaspoon granulated garlic
5 shakes Tabasco
6 grinds fresh ground pepper or more to taste
1. Brine and smoke catfish according to recipe. While still warm,
break fillets into pieces, removing skin and any bones.
2. Add cream cheese and mix well. Add 1/2 cup of the sour
cream and mix well. Add the shallots, capers, caper juice,
garlic and Tabasco. Taste for seasoning, add more sour cream
at this point if the paté is a little dry or tastes a little salty.
Adjust Tabasco and add freshly ground pepper to taste.
Note: Do not add any salt to this dish because the brine and
the smoke “salts” the fish before it is mixed into the paté.
3. Let chill for at least 3 hours or preferably overnight. Taste once
more before serving and adjust seasonings if necessary. Serve
on the cold side of room temperature on homemade melba
toast (slice a loaf of French bread in small rounds, lay out on a
cookie sheet and bake in a 250-degree oven until golden and
the bread is dried out) or your favorite crackers. Top with a
dollop of sour cream if desired.

Photo Credit: Jamie Tiampo
SI RI USXM Cha nne l 1 1 0
14
P R O S C I U T T O - C R U S T E D A S P A R A G U S
INGREDIENTS
Serves 4
For the Vinaigrette:
1/2 cup minced shallots
1 1/2 cups extra-virgin olive oil, plus more
for baking sheet
Coarse salt
1/2 cup honey
1/2 cup sherry vinegar
1 tablespoon Dijon mustard
White pepper
DIRECTIONS
Vinaigrette
1. In a small skillet, gently sweat the shallots in 2 tablespoons of
the oil with a good pinch of salt; don’t cook them tender, just
heat them through to release their flavor. Add the honey, and
cook just until it begins to bubble.
2. Remove from the heat and whisk in the vinegar and mustard,
then the remaining oil. Season to taste with salt and white
pepper, then pour into a container with a tight-fitting lid and
store in the refrigerator.
BY CHARLIE PALMER
Call in and ask Charlie Palmer, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
Egg Toast + Sherry-Shal l ot Vi nai grette
Photos by: Bill Milne
SI RI USXM Cha nne l 1 1 0
15
Continued from previous page.
Call in and ask Charlie Palmer, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Master Chef and Hotelier Charlie Palmer has received critical acclaim for his signature progressive American cooking, which is
showcased in his eleven notable restaurants across the country (including Michelin-starred Aureole in NYC and Dry Creek Kitchen
in Sonoma, Ca.). Palmer also oversees a growing collection of food-forward wine shops, award-winning boutique hotels and is the
author of four cookbooks, including Charlie Palmer’s Practical Guide to the New American Kitchen.
For the Asparagus:
20 stalks asparagus
20 thin slices prosciutto
For the Egg Toasts:
4 slices (3/4-inch thick) brioche
4 large eggs
Unsalted butter
For the Salad and Garnish:
1 head frisée
2 handfuls baby arugula
Parmigiano-Reggiano
Asparagus and Egg Toasts
1. Preheat the oven to 350 degrees.
2. Line a rimmed baking sheet with foil and oil it lightly.
3. Trim and peel the asparagus.
4. Roll each stalk in a slice of prosciutto and place it on the baking
sheet. Place the asparagus in the oven, and put in another
baking sheet to heat for 5 minutes. Cook the asparagus for
10 to 12 minutes, or until the asparagus are tender and the
prosciutto is lightly browned around the edges. (Timing will
vary depending on size).
5. Meanwhile, lightly toast the brioche slices. Use a 2 1/2 inch
round cookie cutter to cut a hole in the center of each toast;
reserve the punched-out rounds.
6. Remove the empty pan from the oven and rub it with butter.
Arrange the brioche slices and rounds on the pan. Crack an egg
into the center of each slice and season with salt and pepper.
Bake just until the egg whites have set, about 5 minutes.
To Serve:
1. Dress the frisée and arugula with enough of the vinaigrette to
coat the leaves; season to taste with salt and pepper.
2. Place 5 asparagus stalks on each plate and drizzle vinaigrette
over the asparagus and around the plates.
3. Arrange some salad over each portion of asparagus, then top
with an egg toast, placing the round piece of toast on the side.
Grate cheese over everything and serve immediately.
P R O S C I U T T O - C R U S T E D A S P A R A G U S
Egg Toast + Sherry-Shal l ot Vi nai grette
SI RI USXM Cha nne l 1 1 0
16
P U M P K I N S O U P
INGREDIENTS
Serves 8-10
4 baby pumpkins (4-inch diameter)
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon maple syrup
Kosher salt and pepper
2 tablespoons unsalted butter
1/2 cup small diced onion
2 cups pumpkin purée
1 teaspoon grated nutmeg
3 cups chicken stock
2 slices pumpernickel bread
2 tablespoons crème fraiche
Pinch nutmeg
Pinch ground cinnamon
Pinch allspice
DIRECTIONS
1. Preheat the oven to 350 degrees. Cut the tops off the
pumpkins and hollow them out with a soup spoon making
sure to remove the seeds, but not the flesh. Place in a baking
dish and drizzle with 1 tablespoon of olive oil and the maple
syrup. Season with salt and pepper. Bake 30 to 40 minutes
or until tender. Reserve. Leave the oven on.
2. In a medium sauce pot melt the butter, and cook the onions
over medium heat until lightly browned and tender, 8 to 10
minutes. Add the pumpkin purée and nutmeg and stir to
combine. Add chicken stock and season with salt and
pepper. Simmer for 10 to 15 minutes, adjust seasoning and
consistency; keep warm.
3. Dice pumpernickel into 1/2-inch pieces and toss with the
remaining teaspoon of olive oil, salt, and pepper. Place on
a baking sheet and toast until lightly crisped, 5 to 7 minutes.
Reserve.
4. Combine crème fraiche, nutmeg, cinnamon, and allspice;
season with salt and pepper. Reserve.
5. Ladle the hot soup into the roasted pumpkins. Add a
dollop of the spiced crème fraiche and top with the
pumpernickel croutons.
Call in and ask Mike Price, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
A graduate of the Culinary Institute of America, Mike Price completed an externship at the esteemed Symphony Café in NYC,
and also honed his skills at NYC’s The Harrison and The Water Club. In 2007, Mike and his business partner, Joey Campanaro,
opened Market Table in NYC’s West Village, which has received critical and popular acclaim.
BY MIKE PRICE
P
h
o
t
o

C
r
e
d
i
t
:

M
e
l
a
n
i
e

D
u
n
e
a
wi th Spi ced Crème Frai che and Pumperni ckel Croutons
SI RI USXM Cha nne l 1 1 0
T U R K E Y / E N T R É E S
Honey-Lemon-Thyme Cornish Game Hens
by Emeril Lagasse
Page 20
P
h
o
t
o

C
r
e
d
i
t
:

S
t
e
v
e
n

F
r
e
e
m
a
n
SI RI USXM Cha nne l 1 1 0
18
R O A S T T U R K E Y W I T H
B R O W N S U G A R A N D M U S T A R D G L A Z E
INGREDIENTS
Serves 10
1 whole turkey (about 12 pounds), thawed if frozen,
rinsed and patted dry (neck and giblets
reserved, liver discarded)
Coarse salt and ground pepper
4 cups Pecan Cornbread Dressing
(see recipe on page 34)
2 tablespoons butter, room temperature
1/2 cup packed light-brown sugar
1/4 cup spicy brown mustard
DIRECTIONS
1. Preheat the oven to 350 degrees with rack in lowest position. Place
turkey on roasting rack set in a large roasting pan. Season inside
of turkey with salt and pepper. Loosely fill neck and large cavity
with dressing; fold skin over, and secure with skewers or trussing
needles, if necessary. Bend wing tips forward, and tuck under neck
cavity. Using kitchen twine, tie legs together securely. Rub turkey
all over with butter; season with salt and pepper.
2. Add neck, giblets, and 3 cups water to roasting pan. Cover
turkey loosely with aluminum foil. Roast 1 hour, and then
baste with pan juices every 30 minutes, until an instant-read
thermometer inserted in thickest part of a thigh (avoiding
bone) registers 125 degrees, 1 to 2 hours more.
3. Remove foil; increase heat to 400 degrees. In a small bowl,
stir together sugar and mustard; brush turkey with glaze.
Rotate pan, and continue to roast turkey, brushing with glaze
2 to 3 more times, until thermometer registers 165 degrees,
45 minutes to 1 hour more (tent with buttered foil if browning
too quickly; add more water if pan becomes dry).
4. Transfer turkey to a platter; reserve pan with drippings for
gravy. Cover turkey loosely with foil, and let rest at least 30
minutes (or up to 1 hour). Before serving, remove dressing,
and carve.
Note: To ensure a juicy Thanksgiving turkey, buy an inexpensive
instant-read thermometer, and roast the bird to the temperature
specified in the recipe.
BY MARTHA STEWART
P
h
o
t
o

C
r
e
d
i
t
:

S
t
e
v
e
n

F
r
e
e
m
a
n
A practically instant sweet-and-spicy mixture of mustard and brown sugar flavors the bird
and gives the skin an impressive golden-brown color.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
As first seen in the November 2008 issue of Everyday Food magazine. For more visit www.everydayfood.com
Photo Credit: John Kernick
Copyright © 2011, Martha Stewart Living
®
Omnimedia, Inc. All rights reserved.
P
h
o
t
o

C
r
e
d
i
t
:

D
a
v
i
d

M
.

R
u
s
s
e
l
l
SI RI USXM Cha nne l 1 1 0
19
D E E P - F R I E D T U R K E Y
INGREDIENTS
Serves 10-12
Fresh turkey (15 pounds)
25 medium dried bay leaves
3 1/4 teaspoons dried thyme
3 1/4 teaspoons dried oregano
1 1/2 teaspoons whole black peppercorns
3 tablespoons Konriko brand, or other
hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil
DIRECTIONS
1. Wash turkey inside and out under cold running water; pat dry.
Finely grind bay leaves in spice grinder; transfer to small bowl.
Finely grind thyme, oregano, and peppercorns separately; add
to bay leaves. Mix in Creole seasoning and garlic powder.
2. Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of
breast, and 1/3 on outside of turkey; place in roasting pan.
Cover; let rest overnight in refrigerator or up to 24 hours.
3. Bring turkey to room temperature. Using a wooden skewer,
thread neck flap securely to bottom of turkey. Fold wing tips
under. Using steel or aluminum wire, truss legs and tail’s nose
together securely; form a handle with wire. This will enable
you to hold turkey while submerging in hot oil.
4. Heat oil in 10-gallon pot with liner basket over high heat until
temperature registers 360 degrees. Holding turkey by handle,
immerse in oil. Maintain temperature at 360 degrees while frying.
Fry until golden brown, about 45 minutes, or 3 minutes per pound.
5. Lift turkey from oil; transfer to a wire rack over a roasting pan.
Drain for 15 minutes. Serve.
RECIPE BY MARTHA STEWART LIVING
®
OMNIMEDIA, BROUGHT TO YOU BY FARMERS INSURANCE
SM
C
o
p
y
r
i
g
h
t

©

2
0
0
2
,

M
a
r
t
h
a

S
t
e
w
a
r
t

L
i
v
i
n
g
®

O
m
n
i
m
e
d
i
a
,

I
n
c
.

P
h
o
t
o

C
r
e
d
i
t
:

Q
u
e
n
t
i
n

B
a
c
o
n
This recipe should be made outdoors; making it in the kitchen is too dangerous.
And, if you’re tackling a deep-fried turkey, get more tips at
www.farmers-cares.com/ten-steps-to-safely-deep-fry-a-turkey and take all the necessary precautions to fry safely.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Recipe first seen in the November 1996 issue of Martha Stewart Living
®
magazine. For more visit marthastewart.com.
This November, entertain with confidence and maintain your sanity with a homeowner’s insurance policy
to protect from unpredictable holiday flare-ups. Visit farmers.com.
SI RI USXM Cha nne l 1 1 0
20
H ON E Y- L E MON - T H Y ME COR N I S H G A ME H E N S
INGREDIENTS
Serves 4
Four 1-pound Cornish game hens
8 tablespoons (1 stick) butter
1 tablespoon plus 1 teaspoon chopped fresh thyme
Grated zest of 2 lemons
4 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1⁄3 cup honey
1 tablespoon plus 1 teaspoon soy sauce
DIRECTIONS
1. Position a rack in the center of the oven and preheat the oven
to 500 degrees. Line a large baking dish with aluminum foil,
and set it aside.
2. Rinse the hens well, inside and out, under cool running water.
Pat them dry with paper towels.
3. Combine 4 tablespoons of the butter, the thyme, and the lemon
zest in a small bowl and use a fork to blend well. Divide the
mixture into 4 portions, and spread one portion under the skin
covering the breast of each hen. Combine 1 teaspoon of the
salt with 1 ⁄2 teaspoon of the black pepper, and season the
cavities of the hens. Truss the hens, fold the wing tips back
and tuck them under, and arrange the hens breast side up in
the prepared baking dish.
4. Combine the lemon juice, honey, soy sauce, and the remaining
4 tablespoons butter in a small saucepan, and warm over low
heat until heated through. Divide the honey mixture in half,
and set aside one portion. Use some of the remaining portion
to baste the tops of the hens well. Season the hens with the
remaining 3 teaspoons salt and 1 ⁄2 teaspoon pepper.
5. Transfer the baking dish to the oven and cook, basting the hens
with the honey mixture about every 5 minutes, until they are
nicely browned, 20 to 25 minutes. If necessary, tent the hens
with foil during the last few minutes of cooking to prevent
over-browning.
6. When the hens reach an internal temperature of 165 degrees,
remove the dish from the oven and let them rest for about 5
minutes. Discard the honey mixture used for basting. Use the
reserved honey mixture to drizzle over the hens before serving.
Note: To check the temperature, insert an instant-read thermometer
in the thickest part of the breast, avoiding any bones.
Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.
He has hosted over 2000 shows on the Food Network, and his latest series, Emeril’s Table, can be seen on Hallmark Channel. In addition to
his television presence, Emeril has a live, call-in radio program, Cooking with Emeril, which airs exclusively on Martha Stewart Living
®
Radio on
SiriusXM. Lagasse is the author of 16 cookbooks including his newest book, Sizzling Skillets and other One-Pot Wonders.
BY EMERIL LAGASSE
Photos by Steven Freeman
From Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse. © 2009 by copyright MSLO, Inc., all rights reserved. Courtesy of HarperCollins Publishers.
SI RI USXM Cha nne l 1 1 0
21
B U T T E R N U T S Q U A S H L A S A G N A
INGREDIENTS
Serves 8-10
3 pounds butternut squash, peeled and diced
1⁄4 cup extra-virgin olive oil
1⁄2 teaspoon ground cinnamon
4 sprigs fresh thyme
1 bay leaf
1 1⁄2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 1⁄2 cups small-diced onion
1 cup small-diced fennel
1 cup cored and small-diced Pink Lady
or Honeycrisp apple
1 1⁄2 pounds fresh fennel sausage,
removed from casings and crumbled
2 teaspoons chopped fresh marjoram leaves
4 tablespoons (1⁄2 stick) unsalted butter
1⁄4 cup plus 1 tablespoon fresh sage leaves, thinly sliced
1⁄2 cup chopped lightly toasted hazelnuts
1 pound whole-milk ricotta cheese
8 ounces mascarpone cheese
1⁄2 cup heavy cream
2 eggs, lightly beaten
1 pound whole-milk mozzarella cheese, grated (4 cups)
3⁄4 cup finely grated Parmigiano-Reggiano cheese
1⁄2 cup chicken stock or canned low-sodium
chicken broth
12 sheets no-boil lasagna noodles (about 8 ounces)
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine the butternut squash with the
extra-virgin olive oil, cinnamon, thyme, bay leaf, 1 teaspoon of
the salt, and 1⁄2 teaspoon of the pepper and toss to coat the
squash. Transfer the squash to a large baking sheet and cover
with aluminum foil. Bake until the squash is tender, about 30
minutes. Set the squash aside, covered, until cool. Remove and
discard the thyme sprigs and bay leaf.
3. Heat a medium sauté pan over medium-high heat. When hot,
add the olive oil, onion, fennel, apple, sausage, and marjoram
and cook for 8 to 10 minutes, stirring occasionally, until the
sausage has browned and the vegetables have softened. Remove
from the heat, transfer to a large mixing bowl, and set aside to
cool. Gently fold the squash into the vegetable-sausage mixture.
4. Heat the butter in a small sauté pan over medium heat. When
the butter begins to bubble and brown, add 1⁄4 cup of the sage
leaves and cook until they are brown and crisp, 1 to 1 1⁄2 minutes.
Add the chopped hazelnuts and cook for another minute. Remove
from the heat and set aside to cool.
5. In a separate large mixing bowl, combine the ricotta, mascarpone,
heavy cream, beaten eggs, half of the mozzarella, and the
remaining 1⁄2 teaspoon pepper and 1⁄2 teaspoon salt. Mix
well to combine, then add the cooled brown-butter-sage
hazelnut mixture and mix thoroughly.
6. Increase the oven temperature to 375 degrees.
BY EMERIL LAGASSE
P
h
o
t
o

C
r
e
d
i
t
:

S
t
e
v
e
n

F
r
e
e
m
a
n
Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
wi th I tal i an Sausage and Sage
SI RI USXM Cha nne l 1 1 0
22
Continued from previous page.
Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.
He has hosted over 2000 shows on the Food Network, and his latest series, Emeril’s Table, can be seen on Hallmark Channel. In addition to
his television presence, Emeril has a live, call-in radio program, Cooking with Emeril, which airs exclusively on Martha Stewart Living
®
Radio on
SiriusXM. Lagasse is the author of 16 cookbooks including his newest book, Sizzling Skillets and other One-Pot Wonders.
From Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse. © 2011 by copyright MSLO, Inc., all rights reserved. Courtesy of HarperCollins Publishers.
7. Assemble the lasagna: Spread half of the butternut squash mixture in the bottom of the pan, sprinkle with 1⁄4 cup of the
Parmigiano-Reggiano, drizzle 1⁄4 cup of the stock over the top, and cover with 4 pasta sheets, leaving a little space between
sheets. Spread 3 cups of the ricotta cheese mixture over the pasta sheets and cover with 4 more pasta sheets. Distribute
the remaining half of the butternut squash mixture over the pasta, sprinkle the top with 1⁄4 cup of the remaining Parmigiano-
Reggiano, and drizzle with the remaining 1⁄4 cup stock. Place the final 4 pasta sheets over the top and spread the remaining
ricotta mixture evenly over the pasta. Top with the remaining grated mozzarella and 1⁄4 cup Parmigiano-Reggiano.
8. Cover the lasagna tightly with a piece of buttered foil and bake, undisturbed, for 40 minutes. Remove the foil and continue
to bake until the top is bubbly and golden brown, about 15 minutes more. Let the lasagna stand for 15 to 20 minutes before
serving. Garnish with the remaining tablespoon of sage.
Note: We used a lasagna pan, but you can use any baking dish about 10 x 15 x 3 inches deep.
Photo Credit: Steven Freeman
B U T T E R N U T S Q U A S H L A S A G N A
wi th I tal i an Sausage and Sage
SI RI USXM Cha nne l 1 1 0
23
Photos by: Ellen Silverman
P
h
o
t
o

C
r
e
d
i
t
:

N
i
c
o
l
e

F
r
a
n
z
e
n
INGREDIENTS
Serves 4
For the Filling:
You’ll need 5 1/3 cups of purée for the ravioli.
5 1/4 pounds Delicata squash, halved lengthwise
Olive oil
1 3/4 cups ricotta
1 1/2 ounces grated Pecorino Romano (preferably Fulvi)
1 teaspoon ground chili flakes
1/2 teaspoon freshly grated nutmeg
Kosher salt and pepper to taste
For the Dough:
2 cups “00” flour (or all-purpose)
1 teaspoon kosher salt
1 1/4 cups large egg yolks (roughly 14 yolks)
1 to 2 teaspoons water
DIRECTIONS
Make the Filling
1. Preheat the oven to 400 degrees.
2. Brush cut side of the squash with olive oil, and sprinkle
with salt and pepper. Place cut side down on an oiled,
parchment-lined sheet pan and cover with foil. Bake 45
minutes or until tender.
3. When cool enough to handle, scoop out the insides with
a large spoon, and place in a food processor to create the
purée. You should have 5 1/3 cups of purée.
4. In a large bowl with a spatula, combine all the filling
ingredients, stirring until the ricotta is fully incorporated.
Transfer to a piping bag and set aside in the refrigerator.
Make the Ravioli Dough
1. In a KitchenAid or motorized mixer, use the paddle attachment
to combine all the ingredients – start on the lowest speed and
slowly increase as the flour and yolks begin to incorporate.
2. Mix for several minutes or until the dough begins to cleanly
pull away from the sides of the bowl. Remove and knead by
hand for 3 minutes. Wrap in plastic wrap and set aside for
1 hour to rest.
3. Using a mechanized pasta roller (KitchenAid has an
attachment), roll the pasta until you can see your hand
through the dough.
4. Using a piping bag, form one long tube of filling along the
length of the dough, then lightly brush with a moistened
brush. Fold over the dough and use your fingers to seal off
sections of filling in 1 3/4-inch lengths.
5. Using a ruffled cutter, cut out the agnolotti to be 1 3/4
inches long.
BY NICK ANDERER
A G N O L O T T I D I Z U C C A
Call in and ask Nick Anderer, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
Store-bought pumpkin purée can be substituted, but Delicata squash makes a beautiful, naturally sweet purée.
Keep in mind that in order to yield 42 ounces of purée, you’ll need twice that amount in raw product.
SI RI USXM Cha nne l 1 1 0
24
Continued from previous page.
For the Sauce:
4 tablespoons unsalted butter
20 small fresh sage leaves
Juice of 1 lemon
Grated Pecorino Romano (preferably Fulvi) to taste
2 teaspoons balsamic vinegar (preferably
Aceto Balsamico Tradizionale)
Make the Sauce and cook the Agnolotti
1. Bring a large pot of salted water to a boil. Place a large sauté
pan or skillet over medium-high heat. Add the butter and
sage; the butter should sizzle and the sage should begin
to turn brown.
2. Once it becomes dark brown, remove from heat for 30
seconds and carefully (away from any flame) add the freshly
squeezed juice of 1 lemon to the butter; it will sizzle aggressively
and stop browning.
3. Add 40 pieces of ravioli to the water and cook for 1 minute.
4. Remove ravioli and 4 tablespoons of water from the pot, add
to the sauté pan and simmer together for 1 minute. Sprinkle
with pecorino and serve, garnishing with a light drizzle of
Aceto Balsamico Tradizionale.
Call in and ask Nick Anderer, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Nick Anderer is the executive chef of Maialino, the top-rated Roman trattoria located in the Gramercy Park Hotel. Since opening, Maialino
has been named Top Newcomer by Zagat and Esquire Magazine, and received a glowing two-star review from The New York Times,
three-star reviews from New York Magazine and the New York Post and a four-star review from Time Out NY. Prior to Maialino, Anderer
was at Babbo with Mario Batali and Gina DePalma, and at Gramercy Tavern under Chefs Tom Colicchio and Michael Anthony.
A G N O L O T T I D I Z U C C A
P
h
o
t
o

C
r
e
d
i
t
:

L
a
u
r
i

P
a
t
t
e
r
s
o
n
/
i
S
t
o
c
k
p
h
o
t
o
SI RI USXM Cha nne l 1 1 0
25
P
h
o
t
o

C
o
u
r
t
e
s
y

o
f

F
o
o
d

N
e
t
w
o
r
k
P
h
o
t
o

C
r
e
d
i
t
:

S
u
n
n
y

A
n
d
e
r
s
o
n
INGREDIENTS
Serves 4
For the Brine:
8 cups cold water
2 tablespoons kosher salt
1 tablespoon sugar
1/2 lemon, quartered
2 cloves garlic, peeled and smashed
8 sage leaves
8 sprigs thyme
4 turkey drumsticks
DIRECTIONS
Make the Brine
1. In a medium saucepan stir together the water, salt, sugar,
lemon, garlic, sage, and thyme. Place over low heat and simmer
for a few minutes until fragrant with the scent of the herbs and
the sugar and salt are dissolved. Cool completely.
2. Place turkey drumsticks in a plastic bag (2 can fit into a
gallon bag if you try, but one per bag is easiest) and evenly
distribute the brine, lemon, sage, and thyme. Refrigerate for
2 days. Remove from the brine, pat dry.
BY SUNNY ANDERSON
F R I E D T U R K E Y L E G S
wi th Sunny’ s Qui ck Cranberry Sal sa
Call in and ask Sunny Anderson, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
SI RI USXM Cha nne l 1 1 0
26
Continued from previous page.
Call in and ask Sunny Anderson, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Sunny Anderson debuted on Food Network in 2005 as a special guest on Emeril Live, cooking side by side Chef Emeril Lagasse. In 2007,
she co-hosted Food Network’s series of specials Gotta Get It uncovering the latest and greatest food gadgets and gizmos on the market.
Sunny currently hosts the popular Food Network series Cooking for Real, where she combines her approach to classic comfort foods
with her passion for unique flavors inspired by her many travels.
F R I E D T U R K E Y L E G S
wi th Sunny’ s Qui ck Cranberry Sal sa
For Sunny’s Quick Cranberry Salsa:
Makes 3 cups
2 1/2 cups (12 ounces) fresh or frozen cranberries, thawed
1/4 red onion
1 jalapeno, stem removed, seeds left in
1 clove garlic, peeled
1/4 cup orange juice
2 tablespoons lime juice (2 limes)
3 tablespoons sugar
Salt to taste
For the Dredge:
2 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons salt
1 tablespoon cayenne pepper
Freshly ground black pepper
Peanut oil for deep frying
1. Place all ingredients in a food processor and blend until
everything is broken down. Pour into a bowl and refrigerate
for 30 minutes before serving.
Dredge the Drumsticks
1. In a large brown bag or bowl combine flour, garlic powder,
salt, cayenne pepper, and several grinds of black pepper.
Toss legs in flour mixture then place on a wire rack set over
a baking sheet and let stand 1 hour. Toss in the flour again
and allow to rest another hour.
2. In a large saucepan, heat several inches of oil to 375 degrees.
Shake off excess flour, then lower turkey in oil, making sure
to fry in batches to maintain the temperature. Frying time
varies, but 4 minutes per pound of meat works. Check for
an internal temperature of 165 degrees. Serve with
Sunny’s Quick Cranberry Salsa, recipe follows.
SI RI USXM Cha nne l 1 1 0
27
Photos by: Ellen Silverman
INGREDIENTS
Serves 4
For the Barley:
1 small onion, minced
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup pearl barley
2 cups vegetable stock
Kosher salt and ground white pepper
For the Carrots:
1 cup mixed variety of heirloom carrots, diced
1/4 cup carrot juice
1/4 cup orange juice
Salt and pepper
Pinch of whole cumin seed
1 teaspoon unsalted butter
1 teaspoon lemon juice
For the Shiitakes:
8 shiitakes, stems removed, caps sliced
1 tablespoon olive oil
1 clove garlic, minced
1 cup glazed carrots (recipe above)
2 tablespoons mixed chopped herbs
(chives, tarragon, parsley)
DIRECTIONS
1. In a medium saucepan, over medium heat, sweat onions
and garlic in olive oil until soft, without coloring.
2. Add barley and stir for 2 minutes..
3. Cover with vegetable stock, season with salt and pepper, and
let simmer for 30 minutes uncovered, or until barley is tender
1. Combine carrots, carrot juice, orange juice, and cumin seed
in a small saucepan, and bring to simmer over medium heat.
2. Cook for 15 minutes uncovered, or until carrots are tender
and liquid has evaporated.
3. Add butter and lemon juice, season with salt and pepper.
1. In a small sauté pan, sauté mushrooms with garlic and
oil until tender.
2. Fold into glazed carrots.
To serve
Toss shiitakes, carrots and barley together. Spoon into bowl and
top with mixed chopped herbs.
BY MICHAEL ANTHONY
C A R R O T - B A R L E Y R I S O T T O
W I T H S H I I T A K E M U S H R O O M S
Call in and ask Michael Anthony, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Michael Anthony is executive chef and partner at New York’s Gramercy Tavern, which has been named the most popular restaurant in
NYC by the Zagat Survey six times. In 2008, it garnered the James Beard Foundation’s “Outstanding Restaurant Award.” Mike previously
acted as executive chef at Blue Hill Stone Barns, collaborating with Chef-Owner Dan Barber. Under Mike’s leadership, Blue Hill at Stone
Barns received a three-star review in The New York Times, and a James Beard Foundation nomination for “Best New Restaurant” in 2005.
SI RI USXM Cha nne l 1 1 0
28
P
h
o
t
o

C
r
e
d
i
t
:

M
e
l
a
n
i
e

D
u
n
e
a
P
h
o
t
o

C
r
e
d
i
t
:

Q
u
e
n
t
i
n

B
a
c
o
n
INGREDIENTS
Serves 8-10
1/2 cup grapefruit juice
4 clementines, halved
1 cup dry white wine
3 garlic cloves, peeled
2 tablespoons chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 boneless leg of lamb (5 to 7 pounds — always get the
bigger one), rolled and tied by your butcher
Coarse (kosher) salt
DIRECTIONS
1. Combine the grapefruit juice, clementines, wine, garlic,
rosemary, 2 tablespoons black pepper, and the oil in a blender
or processor, and pulse until the mixture forms a rough paste.
2. Place the lamb in a large, shallow, nonreactive dish or pan. Rub
the marinade over it, and turn the lamb to coat it on all sides.
Cover, and refrigerate for at least 12 hours (up to 36 hours).
3. Remove the lamb from the marinade, reserving the marinade,
and transfer it to a roasting pan.
4. Season the lamb aggressively with salt and pepper, and let it
stand at room temperature for 45 minutes.
5. Meanwhile, preheat the oven to 425 degrees.
6. Rub the reserved marinade over the lamb, and add 1 cup of
water to the roasting pan. Place the pan in the oven and roast
for 20 minutes.
7. Reduce the oven temperature to 400 degrees, and continue
roasting until an instant-read thermometer registers 130
degrees for medium-rare, roughly 1 hour and 25 minutes
for a large roast. (It may be only 45 minutes for a small one,
so be careful and check the temperature after 45 minutes
in any case.)
8. Remove the pan from the oven and allow the lamb to rest for
20 minutes before carving.
BY MARIO BATALI
L E G O F L A M B
I N A C L E M E N T I N E C R U S T
Call in and ask Mario Batali, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship
New York City enoteca, Babbo. In the summer of 2010, Mario and Joe opened Eataly, a 50,000 square foot marketplace in New York City.
Along with hosting a variety of television shows, including Iron Chef America, Mario is the author of eight cookbooks.
His most recent, Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011), was released in October.
Recipe courtesy of Molto Batali (ecco 2011).
SI RI USXM Cha nne l 1 1 0
29
INGREDIENTS
Serves 8
1 (12-pound) whole turkey
5 pounds unsalted butter, divided
3 bottles Riesling (recommended: 2003 Joh. Jos.
Prum Wehlener Uhr Kabinett Riesling
from Mosel-Saar-Ruwer)
4 carrots, peeled
4 onions, peeled
2 heads celery
2 large celery roots, peeled
4 heads garlic, peeled and chopped
1 cup dried figs, stems removed, rough chopped
1/2 cup olive oil, plus more as needed
2 Pullman loaves white bread
1 quart chicken stock
1 cup Madeira wine
Sea salt and white pepper
3 cups all-purpose flour
2 bay leaves
1 bunch fresh thyme leaves, chopped
2 bunches fresh parsley leaves, chopped
Special Equipment: 10 feet of cheesecloth
DIRECTIONS
1. Preheat the oven to 400 degrees.
2. Debone the entire turkey and separate into parts. Reserve all of the
offal cuts separately, including the liver. Melt 3 pounds of the butter and
combine with Riesling. Soak the cheesecloth in the wine and butter
mixture. Set aside.
3. Medium dice the carrots, onions, celery, and celery root so that they
are all about the same size. Toss vegetables with garlic, figs, and olive
oil. Spread out on sheet pans and roast in the oven until vegetables
are tender, 30 to 45 minutes. Set aside.
4. Cut the bread into 1-inch cubes. Spread out on sheet pans and toast
in the oven until golden, about 10 minutes.
5. Combine the roasted vegetables mixture with the toasted bread
in a large bowl. Melt 1 pound butter and toss with vegetable and
bread mixture. Transfer to a large baking dish and add enough
chicken stock to cover the mixture. Bake for 45 minutes. Reserve
stuffing and keep warm.
6. Melt 1/2 cup (8 tablespoons) butter in a large sauté pan over medium-
high heat. Add only the offal cuts of the turkey and saute until lightly
browned and cooked through. When lightly browned, add the Madeira
and deglaze the pan. Set aside to cool, chop into pieces, and reserve.
7. Heavily season the remaining turkey meat with salt and white pepper.
Wrap the seasoned meat in the soaked cheesecloth. Roast at 400
degrees for 25 minutes.
8. Remove the cheesecloth from the skin and continue roasting for an
additional 15 minutes. Keep checking the temperature of the meat every
15 minutes until it registers 165 degrees. Reserve the drippings. Hold the
roasted turkey at room temperature for 12 minutes before slicing.
9. Toast the flour in a large saucepan until rust in color. Add turkey
drippings, remaining 3/4 pound butter, bay leaves, chicken stock and
stir constantly until smooth. Cook until thickened. When the gravy has
reached a sufficient viscosity, strain and add the cooked, chopped offal
cuts to the gravy. Refresh everything with chopped fresh herbs, to
taste. Slice turkey and serve with stuffing on side and gravy over top.
BY JOEY CAMPANARO
R I E S L I N G R O A S T T U R K E Y W I T H F I G
A N D R O O T V E G E T A B L E D R E S S I N G
Call in and ask Joey Campanaro, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Joey Campanaro was raised in an Italian-American household in Philadelphia where the food of his childhood inspired him to make cooking
his vocation. His restaurant, The Little Owl, has received acclaim from critics and guests alike, including a two-star review from The New York
Times. He has appeared on everything from Iron Chef America to the Today Show and the Martha Stewart Show.
SI RI USXM Cha nne l 1 1 0
30
INGREDIENTS
Serves 4
1 cup all-purpose flour
1/2 teaspoon plus 2 tablespoons salt
2 eggs
1/4 cup milk
Pinch grated nutmeg
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 cups diced, skin-on sunchokes (Jerusalem artichokes)
2 garlic cloves, thinly sliced
1 teaspoon rosemary, finely chopped
2 confit duck legs, shredded
2 tablespoons finely chopped fresh parsley
4 Long Island Pekin Duck breasts, skin scored
1 tablespoon aged balsamic vinegar
DIRECTIONS
For the Duck Breast
1. Heat a large shallow sauté pan (or two depending on the size)
over high heat. Season the duck breast with salt and pepper on
both sides and place carefully into the hot pan, skin side down,
let sit and do not move until some of the fat renders out. Turn the
heat down to medium-low and continue to cook on the skin side.
2. Periodically remove some of the duck fat from the pan. This
process will take 12 to 15 minutes to create a golden brown
crispy skin. With tongs turn the duck over and continue
cooking to your desired temperature (I suggest medium).
3. Remove from pan and let rest for 4 minutes and then slice
into thin slices and place on the plate. Spoon the spaetzle
alongside the sliced duck breast and drizzle with aged
balsamic and serve.
BY AMANDA FREITAG
L O N G I S L A N D D U C K B R E A S T
wi th Sunchoke Spaetzl e and Duck Confi t
Call in and ask Amanda Freitag, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
SI RI USXM Cha nne l 1 1 0
31
Continued from previous page.
For the Spaetzle
1. In a large bowl, whisk the flour and 1/2 teaspoon salt together and create a well in the middle. In a separate bowl, whisk
together the eggs, milk and nutmeg and pour into the well. Combine the wet and dry ingredients until a smooth batter
forms. Cover and let rest for 30 minutes. Place the olive oil in a large bowl.
2. In a large pot, bring 1 gallon of water to a boil and add the remaining 2 tablespoons of salt. Place a colander or spaetzle-maker
over the water and begin to pass the dough through the holes into the water. When the spaetzle floats (after about 1 minute),
remove with a strainer and transfer to the bowl with the oil. Toss the spaetzle in the oil to prevent sticking. Repeat with the
remaining batter.
3. In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Add the sunchokes and cook, stirring, until browned.
Add the garlic, the rosemary and the remaining 1 tablespoon of butter. When the butter foams, add the spaetzle and the
shredded duck confit, cook over medium-high heat until the duck and the spaetzle crisp and turn golden brown. Remove from
the heat; add the parsley, toss and serve.
L O N G I S L A N D D U C K B R E A S T
wi th Sunchoke Spaetzl e and Duck Confi t
Call in and ask Amanda Freitag, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Amanda Freitag is the former executive chef of The Harrison, a New York City Restaurant. She has battled Bobby Flay on Iron Chef America,
served as a judge on the Food Network series Chopped, and most recently can also be seen as a chef contributor on the
Cooking Channel series Unique Eats. Now after almost 20 years of being a groundbreaking, highly acclaimed female chef in
New York City, Amanda is proud to be working on her passion project, a restaurant of her own.
SI RI USXM Cha nne l 1 1 0
32
INGREDIENTS
Serves 4
4 whole duck breasts, 6 to 8 ounces each,
or two 1-pound Magret duck breasts
Fine sea salt and freshly ground black pepper
3 tablespoons chopped shallots
1 tablespoon grated ginger
2 tablespoons honey
1/2 cup black currant jam, home-made or
high-quality store-bought
1/4 cup cider vinegar
DIRECTIONS
1. Preheat the oven to 375 degrees.
2. With the point of a knife, score the skin side of the duck breasts
in a crosshatch pattern, being careful not to pierce the flesh.
This helps release and render the layer of fat under the skin
and makes the finished duck look stunning.
3. Heat a sauté pan over medium heat for 2 minutes. Season the
duck breasts with salt and pepper. Put the duck breasts in the pan,
skin-side down, and cook over medium to low heat to render the fat
and brown the skin, 6 to 8 minutes. Carefully drain off and discard
any accumulated fat from the pan and return it to the stove.
4. Carefully turn the duck breasts over and brown the flesh side
for 3 to 4 minutes, or several more minutes for Magret breasts.
Remove the duck breasts to a plate and cover to keep warm.
5. Add the shallots to the pan and return the pan to the heat.
Sauté the shallots until softened but not browned, 2 minutes,
then add the ginger, honey, jam, and vinegar, and stir. Bring to
a simmer and let simmer for 2 or 3 minutes to reduce and
thicken to a lacquer-like glaze.
6. Put the duck breasts, skin-side up, on a nonstick cookie sheet,
brush some lacquer on the upward-facing side of each breast,
and reheat in the oven for 3 minutes.
7. To serve, slice the duck breasts lengthwise or cross-wise and
arrange the slices of 1 breast on each of 4 plates. Quickly reheat the
sauce, if necessary, and drizzle some around the duck breasts.
BY MICHAEL LOMONACO
B L A C K C U R R A N T - L A C Q U E R E D
D U C K B R E A S T
Call in and ask Michael Lomonaco, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Chef Michael Lomonaco is the executive chef and managing partner at Porter House New York. Previously, Lomonaco was
executive chef at New York’s ‘21’ and executive chef of Windows on the World. He has authored two cookbooks, and hosted the television
programs Epicurious on the Travel Channel and Michael’s Place on Food Network. This winter, Lomonaco will open Center Bar,
a small plates restaurant featuring wines from around the world and cocktails in Time Warner Center.
SI RI USXM Cha nne l 1 1 0
S I D E S & S A L A D S
Roasted Pumpkin with Fontina Fonduta
by Mario Batali
Page 40
Photo Credit: Quentin Bacon
SI RI USXM Cha nne l 1 1 0
34
P E C A N C O R N B R E A D D R E S S I N G
INGREDIENTS
Serves 10
1 1/2 cups coarsely chopped pecans
4 tablespoons butter, plus more for baking dish
1 large onion, finely chopped
3 celery stalks, finely chopped
Coarse salt and ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
16 cups cubed cornbread (about 2 3/4 pounds)
3 tablespoons finely chopped fresh sage
3 large eggs, beaten
2 cups reduced-sodium chicken broth, heated
DIRECTIONS
1. Preheat the oven to 375 degrees. Spread pecans on a large
rimmed baking sheet, and toast until fragrant, 3 to 5 minutes;
set aside. In a large skillet, melt butter over medium heat. Add
onion and celery; season with salt and pepper. Cook, stirring
occasionally, until softened, 8 to 10 minutes. Add wine, and
cook until evaporated, 3 to 5 minutes. Transfer to a large
bowl; let cool slightly.
2. To bowl, add cornbread, sage, eggs, and pecans. Season with
1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot
broth over cornbread mixture. Toss gently (cornbread will break
down into smaller pieces). If necessary, add up to 1/2 cup more
broth so stuffing is moist but not soggy.
3. If stuffing turkey, set aside 4 cups dressing. Spoon remaining
dressing into a buttered 2-quart baking dish; pour up to 1 cup
remaining broth over top to moisten. (To make ahead, refrigerate,
up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake
until browned, about 15 minutes more. Makes 12 cups.

Buy a high-quality cornbread, or bake it yourself using your favorite recipe. (It can be made up to 2 days ahead.)
P
h
o
t
o

C
r
e
d
i
t
:

J
o
h
n

K
e
r
n
i
c
k
C
o
p
y
r
i
g
h
t

©

2
0
1
1
,

M
a
r
t
h
a

S
t
e
w
a
r
t

L
i
v
i
n
g
®

O
m
n
i
m
e
d
i
a
,

I
n
c
.

A
l
l

r
i
g
h
t
s

r
e
s
e
r
v
e
d
.
BY MARTHA STEWART
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
As first seen in the November 2008 issue of Everyday Food magazine. For more visit www.everydayfood.com.
P
h
o
t
o

C
r
e
d
i
t
:

D
a
v
i
d

M
.

R
u
s
s
e
l
l
SI RI USXM Cha nne l 1 1 0
35
C A R A M E L I Z E D C H E S T N U T S
A N D B R U S S E L S S P R O U T S
INGREDIENTS
Serves 8
3/4 pound fresh chestnuts
2 tablespoons unsalted butter
1 tablespoon olive oil
2 pounds brussels sprouts, trimmed and cut in half
Salt and freshly ground black pepper
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup homemade turkey stock or low-sodium canned,
skimmed of fat
DIRECTIONS
1. Preheat the oven to 400 degrees. Using a paring knife or a
chestnut knife, cut a large X into the shell of each chestnut on
one side. Arrange on a baking pan in a single layer, cut side up.
Roast until flesh is tender, 20 to 25 minutes. Remove from oven.
Immediately remove and discard shells, keeping chestnuts
whole if possible. Set chestnuts aside.
2. Melt butter and oil in a large saute pan set over medium-high
heat. Add brussels sprouts; season with salt and pepper. Cook,
stirring occasionally, until golden, 16 to 18 minutes.
3. Add roasted chestnuts. Cook, gently stirring occasionally,
until brussels sprouts are tender and spotted deep brown,
20 to 25 minutes.
4. Add vinegar, sugar, and turkey stock. Cook, stirring occasionally,
until liquid has been reduced to a syrup, 4 to 5 minutes.
Transfer to a serving dish, and serve.
Two cups vacuum-packed whole cooked chestnuts in jars can be substituted for fresh ones.
Chestnuts are easiest to peel while hot; peel one at a time, holding in a clean kitchen towel.
P
h
o
t
o

C
r
e
d
i
t
:

J
o
s
e
p
h

S
c
a
f
u
r
o
C
o
p
y
r
i
g
h
t

©

2
0
1
1
,

M
a
r
t
h
a

S
t
e
w
a
r
t

L
i
v
i
n
g
®

O
m
n
i
m
e
d
i
a
,

I
n
c
.

A
l
l

r
i
g
h
t
s

r
e
s
e
r
v
e
d
.
BY MARTHA STEWART
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
As first seen in the November 1998 issue of Martha Stewart Living
®
magazine. For more visit www.marthastewart.com.
P
h
o
t
o

C
r
e
d
i
t
:

D
a
v
i
d

M
.

R
u
s
s
e
l
l
SI RI USXM Cha nne l 1 1 0
36
H O N E Y - R O A S T E D V E G E T A B L E S
INGREDIENTS
Serves 4
2 medium sweet potatoes (1 pound total), peeled,
halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 cup walnut halves
1/4 cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 to 5 sprigs thyme
DIRECTIONS
1. Preheat the oven to 375 degrees.
2. In a 3-quart baking dish, toss together sweet potatoes, carrots,
parsnips, walnuts, honey, and oil; season with salt and pepper.
3. Top with thyme sprigs and roast until vegetables are browned
at edges and tender when pierced with a knife, about 1 hour.
Note: If your honey crystallizes (a natural occurrence),
microwave it for 30 seconds to return it to a liquid state.

Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen.
Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor.
P
h
o
t
o

C
r
e
d
i
t
:

M
a
r
c
u
s

N
i
l
s
s
o
n
C
o
p
y
r
i
g
h
t

©

2
0
1
1
,

M
a
r
t
h
a

S
t
e
w
a
r
t

L
i
v
i
n
g
®

O
m
n
i
m
e
d
i
a
,

I
n
c
.

A
l
l

r
i
g
h
t
s

r
e
s
e
r
v
e
d
.
BY MARTHA STEWART
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
As first seen in the October 2010 issue of Everyday Food magazine. For more visit www.everydayfood.com.
P
h
o
t
o

C
r
e
d
i
t
:

D
a
v
i
d

M
.

R
u
s
s
e
l
l
SI RI USXM Cha nne l 1 1 0
37
INGREDIENTS
Serves 4-6
3 to 4 small red and/or golden beets,
tops removed, washed
1/2 cup plus 2 tablespoons olive oil
3 tablespoons water
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for
seasoning
1/4 cup sherry vinegar or Banyuls vinegar (see Note)
1 tablespoon finely chopped shallot
1 tablespoon honey
1/4 teaspoon Dijon mustard
1/2 cup chopped toasted walnuts
1 teaspoon minced fresh tarragon leaves
1 bunch baby dandelion greens, stems removed, leaves
rinsed and cut into bite-size pieces
(about 6 cups or 6 ounces of greens)
1 bunch rainbow chard, stems removed, leaves rinsed
and cut into bite-size pieces
Cheese Crisps (see recipe on next page)
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. Cut a piece of aluminum foil about 12 inches square. On one
half of the square, place the beets, 2 tablespoons olive oil, water,
1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Fold the
opposite side of the foil over to cover the beets, and seal all
the edges tightly to form a packet. Place the packet on a baking
sheet, transfer it to the oven, and cook until the beets are tender,
about 45 minutes. (The beets are done when a paring knife is
easily inserted into the middle.) Remove the packet from the
oven and set it aside, unopened, for about 10 minutes.
3. Remove the beets from the foil packet. When the beets are
cool enough to handle, gently rub off the skin, using a paper
towel. Slice the beets into 1/8-inch-thick rounds (use a mandoline
if you have one), and set aside.
4. Combine the vinegar, shallot, honey, mustard, remaining
1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a
blender, and mix well. While the blender is still running, add
the remaining oil in a slow, steady stream, blending until the
vinaigrette is emulsified. Transfer the dressing to a mixing
bowl, and stir in the walnuts and tarragon.
5. Place the dandelion greens and the chard in a large bowl.
Pour 2 tablespoons (or more to taste) of the dressing over
the greens, and season with a pinch of salt and pepper.
Toss to coat. In a separate mixing bowl, toss the sliced beets
in 1 tablespoon of the dressing, and season with a pinch of
salt and pepper.
6. Divide the greens among four to six serving plates, and garnish
with the sliced beets and the Cheese Crisps. If desired, spoon
more dressing over each salad.
Note: Banyuls vinegar is made from Banyuls wine, which is a fortified
wine from southern France and is considered to be the French version
of port. Banyuls vinegar has a sweet and nutty flavor, which is gener-
ally thought to be milder than red wine vinegar or balsamic vinegar.
It tastes something like a cross between balsamic vinegar and sherry
vinegar and either can be used as a good substitute. Banyuls vinegar
can be found in specialty markets.
BY EMERIL LAGASSE
P
h
o
t
o

C
r
e
d
i
t
:

S
t
e
v
e
n

F
r
e
e
m
a
n
Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
E M E R I L ’ S R O A S T E D B E E T S A L A D
wi th Wal nut Dressi ng and Cheese Cri sps
SI RI USXM Cha nne l 1 1 0
38
Continued from previous page.
E M E R I L ’ S R O A S T E D B E E T S A L A D
wi th Wal nut Dressi ng and Cheese Cri sps
Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.
He has hosted over 2000 shows on the Food Network, and his latest series, Emeril’s Table, can be seen on Hallmark Channel. In addition to his
television presence, Emeril has a live, call-in radio program, Cooking with Emeril, which airs exclusively on Martha Stewart Living
®
Radio on
SiriusXM. Lagasse is the author of 16 cookbooks including his newest book Sizzling Skillets and other One-Pot Wonders.
From Farm to Fork by Emeril Lagasse. © 2010 by copyright MSLO, Inc., all rights reserved. Courtesy of HarperCollins Publishers.
Cheese Crisps
Makes about 12 crisps
3/4 cup shredded hard sheep’s milk cheese,
such as Bianco Sardo.
1. Preheat the oven to 350 degrees. Line a baking sheet with
a Silpat, or parchment paper.
2. Spacing them 1 to 2 inches apart, place 1-tablespoon mounds
of the cheese on the Silpat. Place the baking sheet in the oven
and cook until the cheese melts and turns golden brown,
about 7 minutes.
3. Remove from the oven and set aside to cool on the baking
sheet. Use the crisps as a garnish for soups and salads.
Cheese crisps can be made from most hard cheeses such as Parmigiano-Reggiano, Montasio, and Asiago. They make easy
snacks that can be spiced up with dried herbs and spices. Cheese crisps make a fine accompaniment to soups and salads
or they can be served on their own with cocktails.
P
h
o
t
o

C
r
e
d
i
t
:

S
t
e
v
e
n

F
r
e
e
m
a
n
SI RI USXM Cha nne l 1 1 0
39
P
h
o
t
o

C
r
e
d
i
t
:

S
u
n
n
y

A
n
d
e
r
s
o
n
S P I C Y - S U G A R E D
N U T S A N D B A C O N
INGREDIENTS
Serves 4-6
For the Nuts
1 cup pecan halves
1 cup walnut halves
1/4 cup light brown sugar
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1/2 teaspoon Hungarian paprika
Kosher salt and freshly ground black pepper
For the Bacon
6 strips center-cut bacon
1/4 cup light brown sugar
Grated zest of 1 lemon
1/2 teaspoon Hungarian paprika
Kosher salt and freshly ground black pepper
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. In a small bowl combine pecans, walnuts, brown sugar, maple
syrup, pumpkin pie spice, paprika, a pinch of salt and a grind or
two of pepper. Stir until everything is coated, set aside.
3. In a small bowl combine bacon, brown sugar, lemon zest,
paprika, a pinch of salt and a grind or two of pepper. Spread
out on a rimmed non-stick baking sheet and cook until almost
done and sugar is bubbling, 8 to 10 minutes.
4. Remove from the oven and pour nut mixture onto the
baking sheet. With a spatula, stir and fold the nuts into the
bacon; spread everything out on the sheet again. Return to
the oven for 15 minutes, stirring and spreading again halfway
through. Serve warm or allow to cool, then break apart.
Call in and ask Sunny Anderson, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Sunny Anderson debuted on Food Network in 2005 as a special guest on Emeril Live, cooking side by side Chef Emeril Lagasse. In 2007,
she co-hosted Food Network’s series of specials Gotta Get It uncovering the latest and greatest food gadgets and gizmos on the market.
Sunny currently hosts the popular Food Network series Cooking for Real, where she combines her approach to classic comfort foods
with her passion for unique flavors inspired by her many travels.
BY SUNNY ANDERSON
P
h
o
t
o

C
o
u
r
t
e
s
y

o
f

F
o
o
d

N
e
t
w
o
r
k
SI RI USXM Cha nne l 1 1 0
40
P
h
o
t
o

C
r
e
d
i
t
:

M
e
l
a
n
i
e

D
u
n
e
a
P
h
o
t
o

C
r
e
d
i
t
:

Q
u
e
n
t
i
n

B
a
c
o
n
R O A S T E D P U M P K I N
W I T H F O N T I N A F O N D U T A
INGREDIENTS
Serves 8-10
3 pounds pumpkin or hubbard squash
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
Coarse (kosher) salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon freshly grated nutmeg
4 ounces Fontina Val d’Aosta cheese, grated
2 tablespoons plus 2 tablespoons freshly grated
Parmigiano-Reggiano
DIRECTIONS
1. Preheat the oven to 425 degrees.
2. Peel the pumpkin and remove the seeds. Cut the pumpkin
into 2-inch cubes and place them in a mixing bowl.
3. Add the oil, rosemary, and salt and pepper to taste, and toss
to mix well.
4. Place the pumpkin pieces in a roasting pan, and roast in the
oven until golden brown and tender, turning them occasionally,
about 45 minutes.
5. Meanwhile, melt the butter in a saucepan over low heat, and
whisk in the flour until well blended. Slowly add the milk,
whisking until the mixture thickens slightly. Then add the
nutmeg, Fontina, and 2 tablespoons of the Parmigiano, and
stir to combine. Season with salt and pepper
6. Remove the pan from the heat and cover the pan tightly with
plastic wrap. Keep in a warm place until ready to serve.
7. Remove the roasting pan from the oven and allow the pumpkin
to rest in the pan for 5 minutes.
8. To serve, spoon the fonduta onto a warmed platter, and then
arrange the pumpkin pieces over it. Grind fresh pepper over the
pumpkin, sprinkle with the remaining 2 tablespoons Parmigiano,
and serve.
Call in and ask Mario Batali, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship
New York City enoteca, Babbo. In the summer of 2010, Mario and Joe opened Eataly, a 50,000 square foot marketplace in New York City.
Along with hosting a variety of television shows, including Iron Chef America, Mario is the author of eight cookbooks.
His most recent, Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011), was released in October.
BY MARIO BATALI
Recipe courtesy of Molto Batali (ecco 2011).
SI RI USXM Cha nne l 1 1 0
41
Call in and ask Floyd Cardoz, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Floyd Cardoz is the Executive Chef of North End Grill in New York. He is also the consulting chef for El Verano Taqueria located at
Citi Field, home of the New York Mets. In 2006, Floyd wrote his first cookbook, One Spice, Two Spice. In 2011, Floyd received the title
of Top Chef on Bravo’s Top Chef Masters series, winning the grand prize of $110,000 for his designated charity of choice,
the Young Scientist Cancer Research Fund at New York’s Mount Sinai School of Medicine.
BY FLOYD CARDOZ
P
h
o
t
o

C
r
e
d
i
t
:

N
i
c
o
l
e

F
r
a
n
z
e
n
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 S Y R U P A N D L I M E
INGREDIENTS
Serves 6
1 tablespoon extra-virgin olive oil
2 star anise
3 cloves
1 small dried red chile, broken in half
3 tablespoons duck fat, bacon fat, or unsalted butter
2 bay leaves
5 large garlic cloves, sliced lengthwise
Scant 1/4 cup thinly sliced peeled ginger
One 5-inch rosemary sprig
1/2 large white onion, cut in half crosswise
and thinly sliced
2 1/2 pounds acorn or Delicata squash (about 2),
peeled, cut in half, seeded, and cut into
1-inch pieces about 1/4-inch thick
1/2 cup lime juice (from 2 large limes)
Kosher salt and freshly ground black pepper
1/4 cup pure maple syrup
DIRECTIONS
1. Preheat the oven to 375 degrees
2. Heat the oil in a wide ovenproof 6-quart pot over moderately
high heat and add the star anise and cloves. Cook, stirring, for
30 seconds. Add the chile, duck fat, bay leaves, garlic, ginger,
rosemary, and onion. Cook, stirring, until the onion has softened,
about 5 minutes.
3. Add the squash and lime juice, stirring to coat the squash with the
lime juice, and season with salt and a generous amount of pepper.
4. Roast the squash, uncovered, in the middle of the oven, stirring
occasionally until the squash is tender, about 30 minutes. Stir in
the maple syrup and salt and pepper to taste. Remove the star
anise, cloves, chile, bay leaves, and rosemary before serving.

SI RI USXM Cha nne l 1 1 0
42
Call in and ask Gale Gand, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Gale Gand, executive pastry chef and partner of the Five Diamond, Four-Star restaurant TRU in Chicago, with its newly awarded Michelin star, was
named pastry chef of the year by The James Beard Foundation and Bon Appétit magazine in 2001. Host of Food Network’s Sweet Dreams, Gand
has also appeared on Iron Chef America, Martha Stewart, Baking With Julia (Child), The Oprah Winfrey Show, and judged Bravo’s Top Chef and
Top Chef Just Desserts. She is also a cookbook author with seven titles to her credit, including her most recent, Gale Gand’s Brunch.
BY GALE GAND
P
h
o
t
o

C
r
e
d
i
t
:

V
i
c
t
o
r

S
k
r
e
b
n
e
s
k
i
P A R M E S A N B L A C K P E P P E R B I S C U I T S
INGREDIENTS
Makes about 12 Iarge biscuits
1 1/2 cups heavy cream
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon kosher salt
2/3 cup grated Parmesan cheese
1/8 teaspoon cayenne
3/4 teaspoon dry mustard
3/4 teaspoon freshly ground black pepper
DIRECTIONS
1. Preheat the oven to 400 degrees.
2. In a mixing bowl, whip the cream until stiff peaks form.
3. In the bowl of a mixer, blend together all the remaining
ingredients. Add the whipped cream and mix at low speed
just until combined.
4. On a lightly floured surface, roll or pat out the dough to 3/4-inch
thickness. With a biscuit or cookie cutter or a clean empty can,
cut out circles about 2 inches in diameter.
5. Transfer to an ungreased baking sheet with a spatula. Knead
the scraps together just until combined, then roll out again and
continue cutting out circles until all the dough is used.
6. Bake until golden brown, about 20 minutes, and serve immediately.
SI RI USXM Cha nne l 1 1 0
43
INGREDIENTS
Serves 6
2 bunches arugula
1 teaspoon cider vinegar
1 tablespoon sugar
1 large quince, peeled and medium-sized diced
without seeds (can use firm pear such as
Bosc if preferred)
1 fresh pomegranate, (can use seeds or
2 cups juice if reduced to syrup)
2 large egg yolks
1 small shallot, peeled and minced
3 tablespoons red wine vinegar
1 tablespoon prepared Dijon mustard
1 tablespoon water
Kosher salt and pepper
1/2 cup canola oil
1/2 cup walnuts, lightly toasted
1 Belgian endive
DIRECTIONS
1. Clean arugula leaves, remove excess stems, dry and reserve
in the fridge.
2. In a small sauce pot combine 1 cup water, 1 teaspoon cider
vinegar and 1 tablespoon sugar, add the quince and cook for
15 minutes or until just tender. Drain and reserve.
3. Cut the pomegranate in half; using a spoon, remove seeds
and reserve.
4. In a blender, combine the egg yolks, shallot, vinegar, mustard
and water and blend well for 30 seconds. Add salt and pepper to
taste, and begin slowly drizzling in oil to combine in a “creamy”
fashion. When enough oil is incorporated to produce a “heavy
cream “consistency, add 3 tablespoons of walnuts and pulse
briefly to chop nuts. Taste for seasoning.
5. Thinly slice endive lengthwise, and toss with arugula and 3
tablespoons of the dressing. Arrange over 4 small plates, evenly
sprinkle quince, pomegranate seeds and remaining walnuts
over each plate and drizzle the dressing over the top to serve.
BY KERRY HEFFERNAN
A R U G U L A S A L A D
Call in and ask Kerry Heffernan, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Executive Chef Kerry Heffernan brings 20 years of culinary excellence and leadership to the kitchen of South Gate in New York, which features
outstanding American seasonal fare. In 1998, he became the opening Executive Chef and eventually partner at Eleven Madison Park in
New York. Under his leadership, the restaurant received accolades from a wide variety of sources. Kerry has remained active outside the
kitchen with numerous volunteer services, such as cooking for Share Our Strength, Project by Project, City Meals on Wheels and Kids for Kids.
wi th Pomegranate, Wal nuts and Qui nce
SI RI USXM Cha nne l 1 1 0
44
INGREDIENTS
Serves 6
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
2 pounds Brussels sprouts shaved like a cabbage
for cole slaw (mandoline works best)
Half small red onion shaved (mandoline)
1 cup flat leaf parsley leaves
1/4 cup shaved Parmigiano-Reggiano
Kosher salt and pepper
1/4 cup toasted hulled pumpkin seeds
DIRECTIONS
1. In a large mixing bowl whisk together the vinegar and oil
until well combined. Add the Brussels sprouts, onion, parsley,
and Parmigiano and toss to combine.
2. Season generously with salt and pepper. Place on serving
platter, top with pumpkin seeds.
BY ANTONIA LOFASO
B R U S S E L S S P R O U T S A L A D
Call in and ask Antonia Lofaso, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Best known for her appearances on Bravo’s Top Chef All-Stars and Top Chef Season 4, Antonia Lofaso is one of America’s most beloved chefs.
Lofaso attended the French Culinary Institute in New York City and, upon graduating, accepted a position at Beverly Hills’ best known restaurant,
Wolfgang Puck’s Spago. After leaving Spago, she was hired to run the kitchen at a new Los Angeles hot spot, Foxtail. She currently serves as
Executive Chef for Black Market, also in Los Angeles, and her first cookbook, The Busy Mom’s Cookbook, is due in fall 2012.
This recipe is a great salad idea around the holidays — everyone loves Brussels sprouts this time of year.
It also holds really well, gets better as it sits and can be made a day in advance.
P
h
o
t
o

C
r
e
d
i
t
:

J
a
n
a

G
a
l
l
a
g
h
e
r
P
h
o
t
o

C
r
e
d
i
t
:

L
A

C
a
n
v
a
s
SI RI USXM Cha nne l 1 1 0
45
Call in and ask Sara Moulton, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Sara Moulton is a chef, cookbook author, and TV personality. Sara was one of the Food Network’s founding personalities,
hosting Cooking Live, Cooking Live Primetime, and Sara’s Secrets. This past June, her most recent cookbook, Sara Moulton’s
Everyday Family Dinners, was named best cookbook of the year by The International Association of Culinary Professionals.
The second season of Sara’s Weeknight Meals premiered in October on Public Television.
BY SARA MOULTON
P
h
o
t
o

C
r
e
d
i
t
:

J
a
m
i
e

T
i
a
m
p
o C
o
u
r
t
e
s
y

o
f

S
a
r
a

M
o
u
l
t
o
n
S P I C E D P E A S A N D O N I O N
INGREDIENTS
Serves 4
1 package (10 ounces) frozen green peas, thawed
1 medium onion
2 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1/2 teaspoon cumin seeds
Kosher salt and freshly ground black pepper
DIRECTIONS
1. Pat the peas dry. Halve and thinly slice the onion (about 1 cup).
Heat 1 tablespoon of the oil in a medium skillet over medium heat.
Reduce the heat to medium-low; add the onion and sauté, stirring
occasionally, until it is well browned, about 10 minutes. Remove
to a bowl.
2. Add the remaining 1 tablespoon of oil to the skillet and heat over
high heat. Add the mustard and cumin seeds; cover immediately
and cook, shaking the pan, for 30 seconds. Remove the pan from
the heat and set aside until the seeds stop popping.
3. Add the peas to the pan and cook just until hot. Return the onion
to the pan and cook until it is hot; season with salt and pepper
to taste and serve.

This one takes me back, way back, to the Thanksgiving of my youth, when my mom made sure that
Birds Eye Peas and Pearl Onions in Lightly Seasoned Sauce occupied a bowl of honor on the groaning board.
I loved them then, but these days I’m inclined to season my veggies myself.
You might figure that this recipe is too simple to be good, but you’d be wrong. The toasted cumin and mustard seeds,
combined with thinly sliced caramelized onion, really jazz up good old frozen peas. Indeed, this is a classic case of less is more.
We’re doing very little here other than letting good ingredients speak for themselves.
SI RI USXM Cha nne l 1 1 0
46
Call in and ask Michel Nischan, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
As the son of displaced farmers, Michel Nischan, CEO, founder and president of Wholesome Wave, grew up with a great appreciation for
local agriculture and those who work the land. He translated these childhood values into a career as a James Beard Award-winning chef,
author and restaurateur, becoming a catalyst for change in the sustainable food movement. An Ashoka Fellow, Michel serves on the Board of
Trustees for the James Beard Foundation, The Rodale Institute and The Center for Health and the Global Environment (Harvard Medical School).
BY MICHEL NISCHAN
B L A C K B A R L E Y A N D
A U T U M N V E G E T A B L E S
INGREDIENTS
Serves 4-6
8 ounces uncooked black barley
1 small bunch of fresh thyme
2 bay leaves
1/4 teaspoon black peppercorns
Grated zest of 1 orange
1/4 cup diced parsnip (1 small parsnip)
1/4 cup diced carrot (1 small carrot)
1/4 cup diced celery root (1 small root)
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Flat-leaf parsley leaves, for garnish
DIRECTIONS
1. Put the barley in a bowl. Pour enough cold water over it to cover
by about 1 inch. Set aside to soak for 24 hours
2. Lay an 8-inch by 8-inch double thickness of cheesecloth on a
work surface. Pile thyme, bay leaves, peppercorns, and orange
zest in the center of the cheesecloth. Tie the corners together to
make a bouquet garni.
3. Drain the barley. Transfer it to a large pot. Add 4 cups of fresh
water and the bouquet garni. Stir once or twice. Bring to a boil
over medium-high heat. Reduce the heat to medium-low. Simmer
very gently for 25 to 30 minutes, or until the barley is tender.
4. If necessary, drain the excess liquid from the pot. Add the parsnip,
carrot, celery root and butter. Stir to mix. Continue cooking over
medium heat for 6 to 8 minutes, or until the vegetables are tender
and the butter has melted. Season to taste with salt and pepper,
garnish with parsley, and serve.
P
h
o
t
o

C
r
e
d
i
t
:

B
i
l
l

M
i
l
n
e
P
h
o
t
o

C
r
e
d
i
t
:

A
n
d
r
e

B
a
r
a
n
a
w
s
k
i
SI RI USXM Cha nne l 1 1 0
47
Call in and ask Eric Ripert, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Eric Ripert is the chef and co-owner of New York’s Le Bernardin, ranked 15 on the S. Pellegrino World’s 50 Best Restaurants list. The celebrated
restaurant holds three stars from the Michelin Guide, a “29” food rating from the 2011 Zagat Guide, the highest of any restaurant in the city, and
has upheld a four-star review from The New York Times for over two decades. Eric is a regular guest judge on Bravo’s Top Chef, host of his own
Emmy
®
Award-winning PBS TV series Avec Eric and the author of four cookbooks, including Avec Eric (2010).
BY ERIC RIPERT
R O A S T E D F I N G E R L I N G P O T AT O E S
INGREDIENTS
Serves 8
3 to 3 1/2 pounds fingerling potatoes, washed
2 heads garlic, cloves separated, unpeeled
1/4 cup olive oil
Fine sea salt and freshly ground white pepper to taste
4 sprigs rosemary
4 sprigs thyme
3 tablespoons butter
DIRECTIONS
1. Preheat the oven to 400 degrees.
2. Cut the fingerling potatoes in half and place them on a large
rimmed baking sheet with the garlic cloves. Drizzle the olive
oil over the potatoes and garlic and season to taste with salt
and pepper. Lightly toss the potatoes to coat, then scatter the
sprigs of rosemary and thyme over the potatoes and roast the
fingerlings until golden brown and tender, 20 to 25 minutes.
3. Remove the pan from the oven and toss with butter. Serve hot.
P
h
o
t
o

C
r
e
d
i
t
:

A
n
g
i
e

M
o
s
i
e
r
P
h
o
t
o

C
r
e
d
i
t
:

N
i
g
e
l

P
a
r
r
y
wi th Garl i c, Rosemary, and Thyme
SI RI USXM Cha nne l 1 1 0
48
C A U L I F L O W E R W I T H
S H E L L B E A N S A N D A N H E R B O I L
INGREDIENTS
Serves 6
2 teaspoons chopped oregano
2 teaspoons chopped thyme
2 teaspoons chopped parsley
8 tablespoons extra-virgin olive oil
1 head cauliflower, cut in 8 wedges
Kosher salt
1 cup mixed cooked beans with liquid reserved
DIRECTIONS
1. In a small bowl combine the oregano, thyme, parsley, and 4
tablespoons of the oil; set aside.
2. Preheat the oven to 425 degrees. Chop 2 of the cauliflower wedges
into small pieces. In a 2-quart saucepan, combine 1 tablespoon
of the oil, 1 tablespoon water, and the chopped cauliflower;
sprinkle with salt. Cover the pan and cook over medium heat
until cauliflower is tender, about 15 minutes. Remove from heat,
transfer to a blender and purée until smooth. Keep warm.
3. In a small saucepan over low heat warm the beans in their
liquid. Strain, reserving the liquid. Place the beans in a mixing
bowl and crush them with the back of a spoon or small pot.
Stir in 1 tablespoon of the oil and 2 tablespoons of the bean
liquid; set aside and keep warm.
4. In a medium pot of lightly salted boiling water, cook the remaining
6 wedges of cauliflower for 5 minutes. Chill immediately in ice
water for about 3 minutes; drain and dry with a towel.
5. In a large skillet, heat the remaining 2 tablespoons of oil
over high heat. Add the cauliflower wedges and cook until
well-browned on one side, 5 to 7 minutes. Then flip the wedges
and cook until they start to become well-browned, 3 to 4
minutes. Add 1/4 cup water and place in the oven for about
5 minutes or until tender.
6. To finish the dish; place the cauliflower purée in the center of 6
plates. Place a spoonful of the crushed beans next to the purée.
Place a wedge of cauliflower into the purée and finish with the
herbed oil.
BY BILL TELEPAN
Call in and ask Bill Telepan, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Chef Bill Telepan’s eponymous restaurant, Telepan, opened on the Upper West Side of New York in December of 2005, following
the release of his successful cookbook, Inspired by Ingredients, in 2004. Before opening his own restaurant, Chef Telepan worked under
Daniel Boulud at Le Cirque, Gilbert Le Coze at Le Bernardin, and Alfred Portale at Gotham Bar & Grill.
P
h
o
t
o

C
r
e
d
i
t
:

A
l
a
n

B
a
t
t
SI RI USXM Cha nne l 1 1 0
49
C R I S P P O T A T O E S B A R B U T O S T Y L E
INGREDIENTS
Serves 4
4 organic russet potatoes (3 1/2 pounds)
2 branches rosemary
3 cloves garlic
1/4 cup extra-virgin olive oil
3 ounces (6 tablespoons) sweet organic butter
1 tablespoon sea salt
2 tablespoons grated Parmesan
DIRECTIONS
1. Wash and scrub potatoes. Place in a stockpot, cover with cold
water; add the rosemary and garlic. Bring to a simmer and cook
for about one hour or until the potatoes are al dente.
2. Remove and cool, then leave in fridge overnight.
3. Remove from the refrigerator and chunk with a fork until you
have large bite-sized pieces.
4. Preheat the oven to 375 degrees. Place potatoes in a heavy
skillet, add the extra-virgin olive oil and butter and then the
potatoes. Season lightly with sea salt, and roast in the oven
for 40 minutes to an hour.
5. Stir occasionally until crispy and golden brown.
6. Serve hot, sprinkled with the grated Parmesan.
Call in and ask Jonathan Waxman, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
A successful chef, restaurateur and author, Jonathan Waxman has graced such prestigious kitchens as Chez Panisse in Berkeley and Michael’s in
Los Angeles. Today, Waxman is the chef and owner of Barbuto in Manhattan’s West Village. He participated in two seasons of Top Chef Masters on
Bravo. His first cookbook, A Great American Cook, was published in 2007 and his second book, Italian My Way, was released in April of 2011.
BY JONATHAN WAXMAN
P
h
o
t
o

C
r
e
d
i
t
:

F
a
b
r
i
z
i
o

F
e
r
r
i
Photo Credit: Jeffrey Prehn
SI RI USXM Cha nne l 1 1 0
50
R O Y A L R I V I E R A
®
P E A R
R O G U E V A L L E Y S A L A D
INGREDIENTS
Serves 4
1 head butter lettuce, washed and dried
1 large or 2 small Royal Riviera
®
Pears, cored and sliced
2/3 cup Rogue Creamery
®
or other blue cheese
2/3 cup Harry & David candied pecans,
roasted pecans or roasted walnuts
For the Dressing
2 or 3 tablespoons Champagne vinegar
1 tablespoon Dijon mustard
1 tablespoon honey (optional)
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
3/4 cup walnut oil
DIRECTIONS
1. Gently tear the lettuce into bite-size pieces. Arrange on
four chilled plates. Top with fans of pear slices. Evenly sprinkle
blue cheese over the pears and lettuce, and top with nuts.
2. Generously drizzle the dressing over the salad,
and serve immediately.
1. In a medium bowl, whisk together the first five ingredients.
2. Gradually whisk in the walnut oil. Chill for 20 minutes.
Harry & David has been growing extraordinary Royal Riviera
®
Pears for over 75 years in the Rogue Valley of Southern Oregon. These pears are
renowned for their unique flavor, sweetness, and smooth texture. Over the years, Harry & David has added many gourmet treats to their beautifully
arranged gifts, perfect for any occasion. Get your fresh fruit basket and more today. Shop www.HarryandDavid.com or call 800-547-3033.
RECIPE AND PHOTO COURTESY OF HARRY & DAVID
Here’s an idea — the Harvest to Holidays gift basket from
Harry & David. Filled with legendary Royal Riviera
®
Pears,
the incomparable Moose Munch
®
snack, chocolate truffles,
and more, it’s perfect for snacking and sharing. Just in
time for the holidays, this exclusive gift is available at
www.HarryandDavid.com/HarvestToHolidays.
Hosting guests this holiday season?
Call in and ask your questions to many acclaimed chefs on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
SI RI USXM Cha nne l 1 1 0
D E S S E R T S
Butternut Squash Gingerbread
by Tom Douglas
Page 62
Photo Credit: Sarah Flotard
SI RI USXM Cha nne l 1 1 0
52
S P I C E D A P P L E P I E
W I T H F L U T E D R O U N D C U T O U T S
INGREDIENTS
Serves 6 to 8, makes an 8-inch tart
Pâte Brisée (see recipe on next page)
4 pounds Granny Smith apples
1 tablespoon finely grated lemon zest
2 teaspoons fresh lemon juice
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
3 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling
DIRECTIONS
1. On a lightly floured work surface, roll 1 disk of dough to 1/8 inch
thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush
with rim. Refrigerate for 1 hour.
2. Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-
inch fluted round cutter, cut out about 70 rounds, rerolling
scraps if necessary. Place rounds on a parchment-lined baking
sheet, and refrigerate for 30 minutes.
3. Peel and core apples. Thinly slice half the apples, and cut
remaining apples into 1-inch pieces.
4. Toss together apples, lemon zest and juice, sugars, flour, salt,
cinnamon, and nutmeg in a large bowl. Place filling in piecrust,
mounding it in the center. Dot with butter. To make egg wash,
whisk together egg yolk and cream in a small bowl. Lightly
brush edge of piecrust with egg wash.
5. Arrange dough rounds over filling, working in a spiral from the
outside in to the center, overlapping them slightly. Lightly brush
top of each round with egg wash as you work to help them
adhere to one another.
6. Once the filling has been covered with rounds, lightly brush
entire top of pie with egg wash.
BY MARTHA STEWART
Overlapping disks of pâte brisée top a highly spiced apple pie.
You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
Photo Credit: Matthew Hranek
Copyright © 2011, Martha Stewart
Living
®
Omnimedia, Inc. All rights reserved.
P
h
o
t
o

C
r
e
d
i
t
:

D
a
v
i
d

M
.

R
u
s
s
e
l
l
SI RI USXM Cha nne l 1 1 0
53
Continued from previous page.
S P I C E D A P P L E P I E
W I T H F L U T E D R O U N D C U T O U T S
For the Pâte Brisée
Makes enough for 1 double-crust
or 2 single-crust 9-inch pies
2 3/4 cups all-purpose flour
1 1/2 teaspoons coarse salt
1 tablespoon granulated sugar
2 1/4 sticks (18 tablespoons) cold unsalted butter,
cut into 1/2-inch pieces
7 to 10 tablespoons ice water
1. Pulse flour, salt, and sugar in a food processor. Add butter,
and pulse until coarse crumbs form, about 10 seconds.
2. With machine running, add ice water in a slow, steady stream
just until dough holds together and is not wet or sticky, no
longer than 30 seconds.
3. Divide dough into two portions, and shape each into a disk.
Wrap in plastic; refrigerate at least 1 hour or overnight.
Note: To ensure a flaky crust, chill the butter and the flour before
using. A food processor yields the best results, but you can use a
pastry cutter instead; work quickly so that the butter remains cold.
7. Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.
8. Preheat the oven to 400 degrees, with racks in middle and
lower positions. Place a foil-lined baking sheet on lower rack to
catch any juices. Place pie on middle rack, and bake until crust
begins to turn golden brown, about 25 minutes. Reduce oven
temperature to 375 degrees, and bake until crust is golden brown
and juices are bubbling, about 1 hour, 10 minutes more. Tent with
foil if crust browns too quickly. Let cool completely on a wire rack.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
As first seen in the November 2007 issue of Martha Stewart Living
®
magazine. For more visit www.marthastewart.com.
SI RI USXM Cha nne l 1 1 0
54
P E A R A N D C R A N B E R R Y S O R B E T
INGREDIENTS
Serves 6
3/4 cup plus 2 tablespoons sugar
9 Comice or other green-skinned pears
1/2 cup freshly squeezed lemon juice
1/2 cup fresh or frozen cranberries
DIRECTIONS
1. Combine sugar with 1 3/4 cups water in a medium saucepan.
Stir well, and cook the mixture over medium-high heat, stirring
occasionally, until sugar has dissolved, 5 to 8 minutes. Transfer
the syrup to a metal mixing bowl, and set bowl over an ice
bath, or place in the refrigerator to chill, about 30 minutes.
2. Meanwhile, peel and core 3 pears. Chop into 1/4-inch dice and
toss with 2 tablespoons lemon juice. Transfer to a medium
saucepan. Add cranberries. Cover and cook over medium heat
until the juices are released, 6 to 8 minutes. Reduce the heat to
medium low and cook, covered, until pears are very soft, 12 to
18 minutes. Transfer mixture to a food processor and process
until smooth. (At this stage, the purée may be passed through
a fine strainer to get a smoother texture.) Transfer purée to
metal bowl; let chill over an ice bath or in refrigerator, about
30 minutes.
3. Combine chilled purée with syrup and 1/4 cup lemon juice.
Transfer the mixture to an ice-cream machine and freeze,
following the manufacturer’s instructions. If a machine is not
available, place the mixture in an 11-by-6-by-2 3/4-inch plastic
container (this size container works best) in the freezer for 1
hour. After 1 hour, stir with a fork. Continue to freeze, stirring
every 30 minutes, until the sorbet has set and is completely
frozen, about 4 hours.
BY MARTHA STEWART
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
This dessert is elegant enough to serve with Thanksgiving dinner, either as a pre-dessert course
or just as a lighter alternative to heavy pies and cakes.
P
h
o
t
o

C
r
e
d
i
t
:

D
a
v
i
d

M
.

R
u
s
s
e
l
l
SI RI USXM Cha nne l 1 1 0
55
Continued from previous page.
P E A R A N D C R A N B E R R Y S O R B E T
4. Meanwhile, make the serving shells. Cut the top inch from the 6 remaining pears, and reserve the tops. Using a melon baller,
scoop out as much flesh from the pears as possible, leaving the skin intact. Brush the insides of the pears with the remaining
2 tablespoons lemon juice. Place the pears and their tops in a large plastic container, and cover; transfer to the freezer for at
least 2 hours. The shells may be prepared 2 to 3 days ahead. To serve, fill frozen shells with sorbet, and garnish with the pear
tops. Serve immediately.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
As first seen in the November 1997 issue of Martha Stewart Living
®
magazine. For more visit www.marthastewart.com.
P
h
o
t
o

C
r
e
d
i
t
:

R
e
e
d

D
a
v
i
s
C
o
p
y
r
i
g
h
t

©

2
0
1
1
,

M
a
r
t
h
a

S
t
e
w
a
r
t

L
i
v
i
n
g
®

O
m
n
i
m
e
d
i
a
,

I
n
c
.

A
l
l

r
i
g
h
t
s

r
e
s
e
r
v
e
d
.
SI RI USXM Cha nne l 1 1 0
56
P
h
o
t
o

C
r
e
d
i
t
:

M
i
k
k
e
l

V
a
n
g
C
o
p
y
r
i
g
h
t

©

2
0
1
1
,

M
a
r
t
h
a

S
t
e
w
a
r
t

L
i
v
i
n
g
®

O
m
n
i
m
e
d
i
a
,

I
n
c
.

A
l
l

r
i
g
h
t
s

r
e
s
e
r
v
e
d
.
P U M P K I N C H E E S E C A K E
INGREDIENTS
Serves 12
For the Crust
1 1/4 cups graham-cracker crumbs
(from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
Note: To make the crumbs for the crust, pulse graham
crackers in a food processor until finely ground. Or, if
you prefer, substitute the same amount of packaged
graham-cracker crumbs.
For the Filling
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin purée
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature
DIRECTIONS
1. Preheat the oven to 350 degrees, with rack in center. Assemble
a 9-inch nonstick springform pan, with the raised side of the
bottom part facing up.
2. Make the crust: In a medium bowl, mix cracker crumbs, sugar,
and butter until moistened; press firmly into bottom of pan.
Bake until golden around edges, 10 to 12 minutes.
3. Make the filling: With an electric mixer, beat cream cheese
and sugar on low speed until smooth; mix in flour (do not
overmix). Add pumpkin purée, pie spice, vanilla, and salt; mix
just until smooth. Add eggs one at a time, mixing until each is
incorporated before adding the next.
4. Place springform pan on a rimmed baking sheet. Pour filling
into springform, and gently smooth top. Transfer to oven;
reduce oven heat to 300 degrees. Bake 45 minutes. Turn off
oven; let cheesecake stay in oven 2 hours more (without opening).
5. Remove from oven; cool completely. Cover with plastic wrap;
refrigerate until firm, at least 4 hours. Unmold before serving.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
BY MARTHA STEWART
To prevent the top from cracking, be careful not to overmix the batter, and do not open the oven door
while the cake is baking or cooling inside the oven.
As first seen in the November 2004 issue of Everyday Food magazine. For more visit www.everydayfood.com
P
h
o
t
o

C
r
e
d
i
t
:

D
a
v
i
d

M
.

R
u
s
s
e
l
l
SI RI USXM Cha nne l 1 1 0
57
P
h
o
t
o

C
r
e
d
i
t
:

C
a
r
o
l
i
n
e

O
w
e
n
s
P
h
o
t
o

C
r
e
d
i
t
:

A
n
n
a

W
i
l
l
i
a
m
s
P U M P K I N B R E A D P U D D I N G
INGREDIENTS
Serves 8-10
4 cups whole milk
2 1/4 cups heavy cream
8 large eggs
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (15-ounce) can pumpkin purée
1/2 pound bread, sliced thick and torn into large chunks
Butter and brown sugar for preparing the pan
2 tablespoons confectioners’ sugar
You’ll Need: one 9 x 5-inch loaf pan
DIRECTIONS
1. Combine the milk, 1/4 cup cream, eggs, granulated sugar,
cinnamon, cloves, nutmeg and pumpkin purée in a large bowl.
Whisk until smooth. Add the bread and stir to be sure all the
bread is evenly moistened. Cover and let soak at least 4 hours
or overnight in the refrigerator.
2. Preheat the oven to 275 degrees. Butter a 9 by 5-inch loaf
pan and dust with brown sugar.
3. Ladle the pudding mixture into the loaf pan or ramekins
and bake until set, about 1 1/2 hours. Whip the 2 cups of
cream and confectioners’ sugar together just until it forms
soft mounds. Cut the pudding in slices, top with a dollop of
whipped cream, and serve warm.
Call in and ask Donatella Arpaia, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Donatella Arpaia’s first restaurant was the wildly successful Bellini, followed by such ventures as davidburke and donatella, Dona, Anthos, and
Kefi in Manhattan, and EOS and bistro e in Miami. Her first cookbook, Donatella Cooks: Simple Food Made Glamorous was released in 2010.
She is a guest judge on the Food Network’s Next Iron Chef and Iron Chef America and a contributor to NBC’s Today Show. This fall, she’ll
debut a pilot on the Food Network and launch Donatella-branded appliances on a major home shopping network.
BY DONATELLA ARPAIA
The beautiful thing about bread pudding is that it can’t fall like a soufflé or fail to set like a flan. It’s very forgiving,
which is perfect if you’re a baker like me who gets impatient with too much precision! I like to make this with a dense,
well-structured bread such as a day-old rustic French or Italian loaf or, at Christmastime, panettone. You can bake it in
individual ramekins if you prefer; just reduce the baking time to 40 minutes and place the ramekins on a baking sheet.
Be sure to pole the pudding to see if any uncooked custard bubbles up from the bottom before removing it from the oven.
SI RI USXM Cha nne l 1 1 0
58
P
h
o
t
o

C
r
e
d
i
t
:

M
e
l
a
n
i
e

D
u
n
e
a
P
h
o
t
o

C
r
e
d
i
t
:

Q
u
e
n
t
i
n

B
a
c
o
n
P E A R A N D H A Z E L N U T C A K E
INGREDIENTS
Serves 8-10
2 tablespoons extra-virgin olive oil
1/2 cup finely ground fresh breadcrumbs
12 tablespoons (1 1/2 sticks) unsalted butter,
at room temperature
1 1/4 cups plus 1/4 cup sugar
2 teaspoons vanilla extract
5 tablespoons whole milk
5 large eggs, at room temperature
2 cups all-purpose flour
1/4 cup plus 1/4 cup ground hazelnuts
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 ripe Comice pears
Grated zest and juice of 1 lemon
1/2 cup confectioners’ sugar
DIRECTIONS
1. Preheat the oven to 375 degrees.
2. Brush the sides and bottom of a 3-inch-deep 9-inch springform
pan with the olive oil, and dust with the fresh breadcrumbs.
3. In a large bowl, use a handheld electric mixer on medium-low
to cream together the butter, 1 1/4 cups of the sugar, the vanilla,
and the milk until the mixture is light and fluffy, about 3 minutes.
Add the eggs, one and a time, beating until well incorporated.
4. In a separate bowl, mix together the flour, 1/4 cup of the
hazelnuts, the baking powder, the salt, and the cinnamon.
5. Add the dry ingredients to the wet, and mix with a wooden
spoon for 1 minute, until combined. Set the batter aside.
6. Peel and core the pears, and slice each one into 8 even slices.
Place the pears in a bowl, and toss with the remaining 1/4 cup
sugar and the lemon zest and juice.
7. Pour the batter into the prepared springform pan. Arrange the
pear slices on top of the batter, forming two concentric circles with
6 slices on the inside circle and 18 on the outside, with the stem
end of each piece pointing toward the center. (They will sink a bit.)
8. Place the pan in the oven and bake for 1 1/2 hours, or until the
cake is golden brown on top and a toothpick inserted toward
the center comes out clean. Remove from the oven and allow
to cool for 20 minutes.
9. Release the springform sides and place the cake on a platter.
Sprinkle the top of the cake with the remaining 1/4 cup ground
hazelnuts, dust with the confectioners’ sugar, and cut into
slices to serve.
Call in and ask Mario Batali, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship
New York City enoteca, Babbo. In the summer of 2010, Mario and Joe opened Eataly, a 50,000 square foot marketplace in New York City.
Along with hosting a variety of television shows, including Iron Chef America, Mario is the author of eight cookbooks.
His most recent, Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011), was released in October.
BY MARIO BATALI
Recipe courtesy of Molto Batali (ecco 2011).
SI RI USXM Cha nne l 1 1 0
59
S P I C E D M A P L E P E C A N P I E
W I T H S T A R A N I S E
BY MELISSA CLARK
I never thought to simmer down maple syrup until it turns thick, viscous, and extremely maple-y until I made
Bill Yosses’s maple ice cream recipe. Yosses, the pastry chef at the White House and a good friend of mine
(we wrote a cookbook together), reduces the syrup to eliminate as much of the water as possible,
which gives the smoothest, silkiest textured ice cream imaginable, with an intense maple flavor.
After trying his amazing ice cream recipe, I began to think about what else might benefit from
reduced maple syrup’s profound caramel sweetness, and came up with pecan pie. Then one Thanksgiving,
I decided to add a layer of complexity to the pie by infusing whole spices into the maple syrup
while it was simmering. I chose star anise because I thought the sharp, woodsy fennel flavor
would add an unexpected nuance to the classic combination of maple and nuts.
Call in and ask Melissa Clark, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
P
h
o
t
o

C
r
e
d
i
t
:

L
u
c
y

S
c
h
a
e
f
f
e
r
F
r
o
m

C
o
o
k

T
h
i
s

N
o
w

b
y

M
e
l
i
s
s
a

C
l
a
r
k
.

C
o
l
o
r

p
h
o
t
o
g
r
a
p
h
y

b
y

A
n
d
r
e
w

S
c
r
i
v
a
n
i
INGREDIENTS
Serves 8
Makes one 9-inch pie
For the Pie Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
10 tablespoons unsalted butter,
chilled and cut into 1/2-inch pieces
2 to 5 tablespoons ice water
DIRECTIONS
Make the Crust
1. In a food processor, briefly pulse together the flour and
salt. Add the butter and pulse until the mixture forms lima
bean–size pieces (three to five 1-second pulses). Add ice
water 1 tablespoon at a time, and pulse until the mixture is
just moist enough to hold together. Form the dough into a
ball, wrap with plastic, and flatten into a disc. Refrigerate at
least 1 hour before rolling out and baking (or up to a week,
or freeze for up to 4 months).
2. On a lightly floured surface, roll out the pie crust to a 12-inch
circle. Transfer the crust to a 9-inch pie plate. Fold over any
excess dough, then crimp as decoratively as you can manage.
3. Prick the crust all over with a fork. Freeze the crust for
15 minutes or refrigerate for 30 minutes.
4. Preheat the oven to 400 degrees. Cover the pie with aluminum
foil and fill with pie weights (you can use pennies, rice, or dried
beans for this; I use pennies). Bake for 20 minutes; remove the
foil and weights and bake until pale golden, about 5 minutes
more. Cool on a rack until needed.
SI RI USXM Cha nne l 1 1 0
60
Continued from previous page.
Call in and ask Melissa Clark plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Melissa Clark is a James Beard Foundation Award winner and columnist for the New York Times, where she writes the enormously
popular “A Good Appetite” Dining Section column. She has written 32 cookbooks, including In the Kitchen with a Good Appetite,
Braise with Daniel Boulud, The Last Course with former Gramercy Tavern pastry chef Claudia Fleming, and her latest book,
Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make.
For the Filling:
1 cup maple syrup
1/2 cup Demerara or raw sugar
8 whole star anise
2 cups pecan halves
3 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons dark aged rum
1/4 teaspoon kosher salt
Whipped crème fraîche, for serving
Make the Filling
1. In a medium saucepan over medium-high heat, bring the maple
syrup, sugar, and star anise to a boil. Reduce to a simmer and
cook until the mixture is very thick, all the sugar has dissolved,
and the syrup measures 1 cup, 15 to 20 minutes. Remove from
the heat and let sit for 1 hour for the anise to infuse. While the
syrup is infusing, toast the nuts. Preheat the oven to 325 degrees.
Spread the pecans out on a baking sheet and toast them in the
oven until they start to smell nutty, about 12 minutes. Transfer to a
wire rack to cool.
2. Remove the star anise from the syrup. Warm the syrup if necessary
to make it pourable but not hot (you can pop it in the microwave
for a few seconds if you’ve moved it to a measuring cup).
3. In a medium bowl, whisk together the syrup, eggs, melted butter,
rum, and salt. Fold in the pecan halves. Pour the filling into the
crust and transfer to a rimmed baking sheet. Bake until the pie
is firm to the touch but jiggles slightly when moved, 35 to 40
minutes. Let cool to room temperature before serving with
whipped crème fraîche.
Notes/Tips
If you can get Grade B maple syrup, which has a fuller, richer flavor than the usual Grade A stuff, your pie will be even more
maple-y. That’s what I use.
· ¯cas¦ec cashevs vco¦c Le a rea¦¦, rice, Lo¦¦er,, scí¦ soLs¦i¦o¦e ícr ¦he ¦ecars.
· ¦í ,co var¦ ¦c sli¦ ¦he s¦ar arise, _c ri_h¦ aheac. `co'¦¦ Le ¦eí¦ vi¦h a s¦e¦¦ar, sin¦¦er, arc ncre ¦raci¦icra¦ ¦ie vi¦h ar
excellent, deep maple flavor.
· ¯cne¦ines ¦ ¦ile ¦c crizz¦e ne¦¦ec ex¦raLi¦¦er (¯2 ¦ercer¦) chccc¦a¦e a¦¦ cVer ¦he ¦c¦ cí ¦he ¦ie. ¦¦ he¦¦s co¦ ¦he svee¦ress
and adds chocolate, which never hurts anything.
S P I C E D M A P L E P E C A N P I E
W I T H S T A R A N I S E
From Cook This Now by Melissa Clark. Copyright © 2011, Melissa Clark, Inc. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
SI RI USXM Cha nne l 1 1 0
61
H A Z E L N U T B R I T T L E
INGREDIENTS
Nonstick cooking spray
2 cups skinned, toasted hazelnuts*
8 tablespoons (4 oz. one stick) unsalted butter
1/4 cup light corn syrup
1/2 cup water
2 cups granulated sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
*You will need roasted or blanched, skinned
hazelnuts for this recipe. If your hazelnuts are not
skinned, you can skin them yourself easily. Place the
hazelnuts in an even layer on a rimmed cookie sheet,
and roast them in a hot oven (375 degrees) for 7 to 10
minutes, or until the skins blister and crack. Transfer
the nuts to a clean dishtowel while they are still hot,
and roll them back and forth in the towel until the
skins rub off. You may need to repeat this process if
some of the skins are stubborn.
DIRECTIONS
1. Line a 13 by 9-inch jelly roll pan with parchment or wax paper, and
then lightly grease the paper with nonstick cooking spray or butter.
2. Crush the hazelnuts, breaking them into pieces by placing
them on the counter and pressing down with a small saucepan.
Place the nuts in a small bowl near the stove.
3. In a large, heavy-bottomed saucepan, melt the butter and corn
syrup together over low heat. Add the water, and then stir in
the sugar. Clip a candy thermometer to the side of the pan, and
turn the heat up to medium-high. The mixture will come to a
boil. Continue to cook the mixture until it turns deep golden
brown, registering 350 degrees on the candy thermometer.
Immediately turn off the heat and very carefully remove the
candy thermometer.
4. Using a large wooden spoon, metal slotted spoon, or
heat-proof spatula, stir in the salt and vanilla extract, then
stir in the hazelnuts. Make sure that the caramel coats all of
the nuts. Turn the mixture out onto the baking sheet and
spread it towards the sides of the pan so that the nuts are
in a single layer. Let the brittle cool completely before
breaking it into pieces and storing in an air-tight plastic
container. Keep in a cool, dry place.
5. To prepare the brittle for a garnish or topping, break it into
small pieces and then chop it using a large chef’s knife.
BY GINA DEPALMA
Croccante di Nocci ol e

Call in and ask Gina DePalma, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
James Beard Award-winning chef Gina DePalma has been the pastry chef of Babbo Ristorante e Enoteca since its opening in 1998.
Her first cookbook, Dolce Italiano: Desserts from The Babbo Kitchen, was published in October 2007. Chef DePalma has appeared on
the Food Network and Martha Stewart Living
®
, and her work has been featured in numerous publications, including
The New York Times, New York Magazine, Gourmet and Food & Wine.
P
h
o
t
o

C
r
e
d
i
t
:

I
n
s
t
i
t
u
t
e

o
f

C
u
l
i
n
a
r
y

E
d
u
c
a
t
i
o
n
P
h
o
t
o

C
r
e
d
i
t
:

G
i
n
a

D
e
P
a
l
m
a
SI RI USXM Cha nne l 1 1 0
62
B U T T E R N U T S Q U A S H G I N G E R B R E A D
INGREDIENTS
Makes one 10-inch cake, 10-12 servings
For the Squash Topping:
1 medium butternut squash (about 2 pounds)
1/2 cup (1 stick) unsalted butter, plus a little more
for buttering the pans
1 cup firmly packed brown sugar
1/2 cup coarsely chopped pecans
DIRECTIONS
1. Butter a 10 by 2-inch round cake pan and line the bottom with
a circle of parchment paper. Preheat the oven to 375 degrees.
2. To prepare the squash topping, cut the peel from the squash, then
cut the squash in half lengthwise, and scrape out the seeds and
fibers with a spoon. Slice the squash into wedges about 1/3-inch
thick, and place them on a lightly buttered baking sheet. Bake until
tender when pierced with the tip of a knife, about 20 to 25 minutes,
turning the squash pieces over with a spatula halfway through the
cooking time. Remove from the oven and set aside. Reduce the
oven temperature to 350 degrees.
3. In a small saucepan over medium heat, melt the butter with
the brown sugar, stirring until smooth. Pour the butter-sugar
mixture evenly into the cake pan.
4. Arrange the squash wedges in a decorative pattern (like the
spokes of a wheel) over the bottom of the pan, trimming them
to fit if necessary. You may have a few squash slices left over.
Using your fingers, press down on the squash slices gently, so
you’ll be able to see them through the sugar topping when the
cake is unmolded. Sprinkle the pecans over the squash. Set the
prepared cake pan aside.
BY TOM DOUGLAS
The thin wedges of squash that top this cake bake in a brown sugar and butter glaze until they’re candied and almost translucent.
Butternut squash has a thin skin which is easy to peel with a vegetable peeler. Or you could substitute peeled slices of sugar
pumpkin, red kuri squash, or ripe pears for the butternut squash. If you use pears, you won’t need to roast them first.
Call in and ask Tom Douglas, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
P
h
o
t
o

C
r
e
d
i
t
:

T
o
m

D
o
u
g
l
a
s
P
h
o
t
o

C
r
e
d
i
t
:

S
a
r
a
h

F
l
o
t
a
r
d
SI RI USXM Cha nne l 1 1 0
63
Continued from previous page.
B U T T E R N U T S Q U A S H G I N G E R B R E A D
For the Cake Batter
2 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup hot strong coffee
1/2 cup molasses
2 teaspoons peeled and grated fresh ginger
2 large eggs
1 cup granulated sugar
1 cup (2 sticks) unsalted butter,
melted and slightly cooled
Whipped cream, sweetened to taste with sugar
1. To make the cake batter, mix together the flour, soda, salt,
cinnamon and nutmeg in a bowl. In another bowl, whisk
together the coffee, molasses, and ginger.
2. In a large bowl, lightly whisk together the eggs and granulated
sugar, then whisk in the butter.
3. To the egg-butter mixture, add the dry ingredients in 2 batches,
alternating with the coffee mixture, and beating with a wooden
spoon or a rubber spatula until smooth. Pour the batter into
the prepared pan.
4. Place the cake pan on a baking sheet lined with foil because
the brown sugar mixture may bubble over as the cake bakes.
Bake at 350 degrees until a toothpick inserted in the center of
the cake comes out clean, about 50 to 60 minutes. If the cake
is browning too quickly before it is done, cover it loosely with a
piece of foil.
5. Remove the cake pan from the oven and allow it to cool on a
rack for about 5 minutes. To unmold, run a thin knife around
the cake to loosen it. Cover the cake pan with an inverted
plate, then invert the whole thing. Remove the pan and the
cake should slide right out onto the plate. Peel off the circle of
parchment paper and replace any squash or pecans clinging to
the paper. Cool the cake to room temperature before slicing.
6. To serve, slice the cake into wedges and serve with dollops of
whipped cream.
Note: You can bake and unmold the cake early in the day and
leave it at room temperature. Leftovers, if there are any, stay moist
for a day or two, wrapped in plastic wrap.
Call in and ask Tom Douglas, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Tom Douglas, along with his wife and business partner, Jackie Cross, owns ten of Seattle’s most exciting restaurants: Dahlia Lounge,
Etta’s, Palace Kitchen, Lola, Serious Pie (with two locations), Seatown Snack Bar, Cuoco, Ting Momo, and Brave Horse Tavern.
Tom also runs a retail bakery, Dahlia Bakery, a catering business, and an event space. He is the author of three cookbooks,
Tom Douglas’ Seattle Kitchen, Tom’s Big Dinners, and I Love Crab Cakes, with two more in the works.
SI RI USXM Cha nne l 1 1 0
64
A L L - I N - O N E H O L I D A Y B U N D T C A K E
INGREDIENTS
Serves 12
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of salt
1 1/2 teaspoons grated fresh ginger
(or 1 teaspoon ground ginger)
1 1/4 sticks (10 tablespoons) unsalted butter,
at room temperature
1 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned unsweetened pumpkin purée
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Confectioners’ sugar, for dusting
DIRECTIONS
1. Center a rack in the oven and preheat the oven to 350 degrees.
2 Butter a 9- to 10-inch (12-cup) Bundt pan. (If you’ve got a
silicone Bundt pan, there’s no need to butter it.) Don’t place
the pan on a baking sheet — you want the oven’s heat to
circulate freely through the Bundt’s inner tube.
3. Whisk together the flour, baking powder, baking soda,
cinnamon, nutmeg, salt and ground ginger, if you’re using
it (not the grated ginger).
4. Working with a stand mixer, preferably fitted with a paddle
attachment, or with a hand mixer in a large bowl, beat the
butter and both sugars together at medium speed until light
and fluffy.
5. Add the eggs one at a time, and beat for 1 minute after each
addition. Beat in the vanilla. Reduce the mixer speed to low
and add the pumpkin, chopped apple and grated ginger, if
using it — don’t be concerned if the mixture looks curdled. Still
on low speed, add the dry ingredients, mixing only until they
are incorporated. With a rubber spatula, stir in the cranberries
and pecans. Scrape the batter into the pan and smooth the top
with the rubber spatula.
6. Bake for 60 to 70 minutes, or until a thin knife inserted into the
center of the cake comes out clean. Transfer the cake to a rack
and cool for 10 minutes before unmolding, then cool to room
temperature on the rack. Just before bringing the cake to the
table, dust it with confectioners’ sugar.
BY DORIE GREENSPAN
Name your favorite it-tastes-like-Thanksgiving flavor, and you’ll find it here: pumpkin, cranberry, apples, pecans
and the fall-winter spices cinnamon, nutmeg and ginger. The only thing that might be missing is maple syrup, and there’s
no reason you can’t add it by mixing a little into some whipped cream and topping each serving with a fat spoonful.
Or, make a maple icing to drizzle down the cake’s sides (see Playing Around). Like all Bundts, this one has convenience
and generosity on its side. It’s essentially a one-bowl cake that bakes up ready to serve and ready for a crowd.
Call in and ask Dorie Greenspan, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
P
h
o
t
o

C
r
e
d
i
t
:

A
l
a
n

R
i
c
h
a
r
d
s
o
n
SI RI USXM Cha nne l 1 1 0
65
Continued from previous page.
A L L - I N - O N E H O L I D A Y B U N D T C A K E
Serving
Because of the apples, cranberries and nuts, this cake doesn’t lend itself to being cut into dainty slices — and that’s just as well:
you really want to get a mouthful, the better to appreciate the cake’s many flavors. It needs no embellishments if you’re serving
it as an afternoon treat, but it is nice with softly whipped cream or a scoop of ice cream. For brunch, toast the cake lightly and
spread it with a little salted butter and/or a slick of pure maple syrup.
Storing
Wrapped well, the cake will keep at room temperature for up to 5 days, at which point it will be perfect for toasting;
or freeze for up to 2 months.
Playing Around — Maple Syrup Icing
To make a maple-flavored icing for the cake, sift 6 tablespoons confectioners’ sugar into a bowl. Stir in 2 tablespoons maple
syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of the spoon — you might need
another 1/2 tablespoon syrup to get the consistency. Put the cooled cake on a sheet of wax paper and drizzle the icing from
the tip of the spoon over it. Let the icing set for a few minutes before serving.
Call in and ask Dorie Greenspan, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Dorie Greenspan is the James Beard Award-winning author of ten cookbooks — her latest is Around My French Table,
a New York Times Bestseller. She and her son, Josh, are the cookie monsters behind CookieBar, their online boutique.
Her most recent project, Baking with Dorie, is a step-by-step video baking course available as an iPad
®
app.
Dorie blogs about food of all kinds from her two home bases, New York City and Paris.
Recipe courtesy: Baking From My Home to Yours, Dorie Greenspan (Houghton Mifflin Harcourt, 2006).
P
h
o
t
o

C
r
e
d
i
t
:

A
l
a
n

R
i
c
h
a
r
d
s
o
n
SI RI USXM Cha nne l 1 1 0
66
G R A M M Y ’ S A P P L E C A K E
INGREDIENTS
2 cups diced unpeeled apples
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/ 4 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/4 cup raisins
1/2 cup chopped nuts
2 tablespoons water
Glaze, recipe follows
For the Glaze:
1/2 stick (4 tablespoons) unsalted butter
1/2 cup brown sugar
2 tablespoons evaporated milk
DIRECTIONS
1. In a medium bowl, combine apples and both sugars. Let stand
for 1 hour. Drain off juice and save.
2. Preheat the oven to 350 degrees. Grease and flour an 8-inch
round cake pan.
3. In a large bowl with either an electric mixer or by hand, beat
together the egg and oil. Add vanilla and liquid from apples.
Mix well.
4. Sift together the flour, baking soda, salt and spices. Add to egg
mixture and beat well. Add apples, nuts and raisins.
5. Use the 2 tablespoons of water to rinse apple bowl and add to mix
and mix well. Pour into the prepared pan.
6. Bake until a cake tester inserted in the center of the cake comes
out clean with some moist crumbs sticking to it. Transfer the cake,
in the pan, to a wire rack set over a baking sheet or waxed paper;
cool 20 minutes. Run a spatula around the edge of the pan and
invert the cake onto the rack. Glaze while still warm.
Bring all ingredients to a boil for 1 minute and pour
over warm cake.
BY MIKE PRICE
Call in and ask Mike Price, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
A graduate of the Culinary Institute of America, Mike Price completed an externship at the esteemed Symphony Café in NYC,
and also honed his skills at NYC’s The Harrison and The Water Club. In 2007, Mikey and his business partner, Joey Campanaro,
opened Market Table in NYC’s West Village, which has received critical and popular acclaim.
P
h
o
t
o

C
r
e
d
i
t
:

M
e
l
a
n
i
e

D
u
n
e
a
P
h
o
t
o

C
r
e
d
i
t
:

C
o
n

P
o
u
l
o
s
SI RI USXM Cha nne l 1 1 0
67
A P P L E P I E
INGREDIENTS
Serves 8
For the Filling
1 recipe of Pâte Sucré (Sweet Dough);
see recipe on next page
5 cups (about 10 large) organic Pippin
or Granny Smith apples
6 tablespoons unsalted butter
1 cup sugar
1/4 cup plus 1 tablespoon Calvados
1 tablespoon brandy
2 tablespoons organic heavy cream
1/4 cup dried pitted prunes, chopped
1/4 cup dried apricots, chopped
1/4 cup dried figs, chopped
1 tablespoon lemon juice
2 teaspoons ground cinnamon
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 teaspoon freshly grated nutmeg
1 cage-free egg white, very lightly whisked
1 1/2 tablespoons crystallized sugar
DIRECTIONS
1. Peel, core and quarter the apples. Cut into 1/4-inch slices.
2. In 2 or 3 large skillets, melt the butter (2 or 3 tablespoons in
each skillet, depending upon how many you use) and brown.
The butter will have a slightly nutty aroma.
3. Divide the apples, arrange in the pans, and coat with the butter.
4. Sprinkle in the sugar and over medium-high heat, sauté the
apples until lightly caramelized and tender, 15 to 20 minutes,
turning often so that the apples cook evenly.
5. Pour in 1 tablespoon of Calvados and the brandy and cook
until the alcohol burns off.
6. Pour in the cream, stir to combine. Transfer to a sheet tray,
spread to cool.
7. Preheat the oven to 400 degrees.
8. Warm the remaining 1/4 cup Calvados. Combine the chopped
prunes, apricots, and figs in a small bowl. Pour the Calvados
over and let the fruit plump up. In a large bowl, combine the
cooled apples and the plumped dried fruit. Stir in the lemon
juice, cinnamon, lemon and orange zests, and nutmeg,
and mix well.
9. Spoon the filling into the prepared pie plate. Using a wide
spatula, carefully transfer the 9-inch latticework circle and
arrange on top of the filling. Brush the latticework with egg
white and sprinkle with the crystallized sugar.
10. Bake 30 minutes, turn the oven down to 350 degrees and
bake 35 to 40 minutes longer, until the crust is golden brown.
Cool on a rack.
BY WOLFGANG PUCK
P
h
o
t
o

C
r
e
d
i
t
:

A
m
a
n
d
a

M
a
r
s
a
l
i
s
P
h
o
t
o

C
r
e
d
i
t
:

W
o
l
f
g
a
n
g

P
u
c
k
Call in and ask Wolfgang Puck, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
SI RI USXM Cha nne l 1 1 0
68
Continued from previous page.
A P P L E P I E
Call in and ask Wolfgang Puck, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts.
He is a world-renowned master chef and restaurateur. The famous chef has built an empire that encompasses three separate
Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
For the Pâté Sucré (Sweet Dough)
Makes enough for a double crust
All-purpose flour for rolling
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound unsalted butter, chilled, cut into small pieces
2 large cage-free egg yolks
1 or 2 tablespoons heavy cream
1. In a food processor fitted with the steel blade, combine the
flour and sugar. Add the butter and process until the texture
resembles fine meal.
2. In a small bowl, whisk together the yolks and 1 tablespoon of
the cream. Scrape into the machine and process until a ball
begins to form, using the additional tablespoon of cream, if
necessary. Remove the dough from the machine, and on a
lightly floured surface, press down into a circle. Wrap in plastic
wrap and refrigerate for at least 1 hour.
For the Pie Crust
1. Divide the pastry into two parts, one a little larger than the other. Wrap the larger piece in plastic wrap and reserve.
2. On a lightly floured surface, roll the smaller piece into a round, 1/8- to 1/4-inch thick, and large enough to overhang a
10-inch pie plate by about 1/2-inch.
3. Arrange the pastry in the pie plate and even the edges with a sharp knife, leaving about a 1/2-inch overhang.
(Add the trimmings to the reserved dough.)
4. Tuck the overhang back under, making a slightly thicker edging. Chill for 30 minutes. If using a glass pie plate,
remove from the refrigerator 15 minutes before filling.
5. On a lightly floured surface, roll out the reserved piece of dough to a 12-inch square, about 1/4-inch thick.
6. Cut a piece of cardboard, 1/2-inch wide and 10 or 12 inches long. Wrap it in plastic wrap and use as a guide.
7. With a sharp knife or a pastry cutter, cut the square of dough into twenty 1/2-inch-wide strips. Lay 10 strips vertically
on the back of a large baking pan, leaving a small space between strips.
8. Weave a lattice pattern by placing each of the remaining strips over and under horizontally. (It’s easier to weave
if the dough is not too firm, but it can’t be too soft, either. If it’s too soft, refrigerate for a little while and then continue.)
To weave, turn back every other strip of dough (1, 3, 5, etc.), lay a horizontal strip across, as close to the top as possible,
and return the turned-back strips to the original length.
9. For the next row, alternate the strips that you turn back (2, 4, 6, etc.) and again place a horizontal strip across,
close to the first strip. Repeat until all the strips are used. Refrigerate just until firm.
10. Using a 9-inch cardboard round, a plate, or a pot cover as a guide, cut out a 9-inch circle of latticework and
refrigerate on the baking pan until needed. (Excess dough can be wrapped and refrigerated or frozen for future use.)
SI RI USXM Cha nne l 1 1 0
69
D O M I N O
®
A N D C & H
®
A G A V E
H O L I D A Y S P I C E C A K E
INGREDIENTS
1 bottle (11.75 ounces) Domino
®
or C&H
®
Organic Amber
Agave Nectar (approximately 1 cup)
1/2 cup canola oil
1/2 cup apple sauce, sweetened or unsweetened
2 large eggs, lightly beaten
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup buttermilk
Domino
®
and C&H
®
Agave Cream Cheese Frosting
(recipe follows)
For the Agave Cream Cheese Frosting
2 packages (8 ounces each) bar cream cheese,
room temperature
1/2 cup plus 1 tablespoon Domino
®
or C&H
®
Organic
Light Agave Nectar
1 teaspoon vanilla extract
1 cup heavy cream
DIRECTIONS
1. Preheat the oven to 350 degrees. Grease an 8 by 8-inch
baking pan; set aside.
2. In a large mixing bowl, combine agave nectar, oil, apple sauce
and eggs. In a separate bowl, whisk together flour, baking soda,
ginger, cinnamon, cloves and salt. Add dry ingredients to
wet ingredients and beat until well combined. Slowly add in
buttermilk, just until incorporated.
3. Pour batter into prepared pan. Bake for 35 to 38 minutes or
until a toothpick inserted near the center comes out clean.
Cool cake in pan on a wire rack. Turn out of pan onto a cake
plate when cooled. Spread the Agave Cream Cheese Frosting
over the top of the cake.
1. In a large bowl, using an electric mixer, beat cream cheese,
1/2 cup agave nectar and vanilla extract until light and fluffy;
set aside.
2. In a separate bowl, combine heavy cream and 1 tablespoon
agave nectar. Beat with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the agave-cream cheese
mixture. Yields about 2 1/2 cups. Best if used immediately, or
can be refrigerated for up to 2 days.
RECIPE AND PHOTO COURTESY DOMINO
®
AND C&H
®
AGAVE
Call in and ask many acclaimed chefs your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Domino
®
and C&H
®
Organic Agave Nectars are delicious, low-glycemic liquid sweeteners made from the Blue Agave plants.
The Agave Nectars are available in AMBER or LIGHT and are perfect for baking, to add when cooking or
for everyday sweetening at breakfast and in beverages.
www.dominoagave.com or www.chagave.com
SI RI USXM Cha nne l 1 1 0
H O L I D A Y C O C K T A I L S
C
o
p
y
r
i
g
h
t

©

2
0
0
4
,

M
a
r
t
h
a

S
t
e
w
a
r
t

L
i
v
i
n
g
®

O
m
n
i
m
e
d
i
a
,

I
n
c
.

P
h
o
t
o

C
r
e
d
i
t
:

M
i
k
k
e
l

V
a
n
g
SI RI USXM Cha nne l 1 1 0
71
H O L I D A Y C O C K T A I L S
Pilgrim Father’s Folly
1 1/2 ounces (3 tablespoons) Plymouth Gin
1 1/2 ounces (3 tablespoons) pink grapefruit juice
1/2 ounce (1 tablespoon) Thatcher’s Blood Orange
Liqueur
Mionetto Prosecco
Orange twist
1. Shake the first three ingredients over ice and strain
into a highball glass filled with fresh ice.
2. Add 1 1/2 ounces (3 tablespoons) chilled Prosecco
and stir gently.
3. Garnish with an orange twist.
INGREDIENTS
Newton’s Apple
2 ounces (4 tablespoons) Knob Creek Bourbon
3/4 ounce (1 1/2 tablespoons) Thatcher’s Elderflower
Liqueur
3/4 ounce (1 1/2 tablespoons) fresh Fuji apple juice
1/2 ounce (1 tablespoon) fresh lime juice
1 lime wheel
1 sprig fresh mint
DIRECTIONS
1. Shake ingredients over ice and strain into a collins glass
filled with fresh ice.
2. Garnish with a sprig of fresh mint.
Call in and ask Allen Katz, plus many acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Allen Katz is the Director of Mixology & Spirits Education for Southern Wine & Sprits of New York. He is also the co-founder of the New
York Distilling Company in Williamsburg, Brooklyn, where he soon will make a variety of artisanal American Gins and Whiskeys. He can be
heard every Friday on Martha Stewart Living
®
Radio espousing the celebration of the American Cocktail on Living Today.
BY ALLEN KATZ
Copyright © 2004, Martha Stewart Living
®
Omnimedia, Inc. Photo Credit: Mikkel Vang
SI RI USXM Cha nne l 1 1 0
72
P U M P K I N S M A S H
INGREDIENTS
1 1/2ounces (3 tablespoons) Appleton Estate V/X rum
3/4 ounce (1 1/2 tablespoons) spice syrup*
1/2 ounce (1 tablespoon) lemon juice
Ice cubes
1/2 ounce pumpkin purée
1 drop The Bitter Truth Jerry Thomas’ Own
Decanter bitters
1 cinnamon stick
3 cloves
* Spice syrup: In a medium saucepan, bring to a boil 2 cups of water,
2 rounded cups of granulated sugar, 8 cinnamon sticks, 8 cloves,
and half a grated nutmeg, stirring until the sugar has dissolved. Let
steep in the refrigerator for a day, then strain mixture into a clean,
sealed container. Can be kept refrigerated for up to 3 weeks.
DIRECTIONS
1. In a shaker, combine liquid ingredients with ice. Shake and
strain into a rocks glass with a 2-inch-square ice cube.
2. Garnish with cinnamon stick and cloves.
Call in and ask Daniel Boulud, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Daniel Boulud, a native of Lyon, France, is today considered one of America’s leading culinary authorities.
In all his restaurants you’ll find soulfully satisfying traces of the traditional cooking he grew up with on his family’s farm. He is best known for
the exquisitely refined yet warm and welcoming New York City restaurant DANIEL, the renowned three Michelin star Relais & Châteaux member.
He is also a co-founder and Chairman of the Bocuse d’Or USA Foundation.
BY DANIEL BOULUD
Seasonal flavors play a big role in my cocktails, and inspired by Thanksgiving, I blended pumpkin purée with house-made spice syrup,
a drop of Bitter Truth, lemon juice, and rich Jamaican aged rum. It’s like sipping autumn.
SI RI USXM Cha nne l 1 1 0
E N T E R T A I N I N G & P L A N N I N G
P
h
o
t
o

C
r
e
d
i
t
:

L
i
s
a

H
u
b
b
a
r
d
SI RI USXM Cha nne l 1 1 0
74
T H A N K S G I V I N G E N T E R T A I N I N G T I P S
Call in and ask Isaac Mizrahi, plus many acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Isaac Mizrahi has been a designer for almost 30 years. Currently, his lifestyle collection, ISAAC MIZRAHI LIVE! is available at QVC.
He enjoys playing with his dog Harry and inventing new flavors of ice cream. For more information visit www.watchisaac.com.
BY ISAAC MIZRAHI
Hire a waiter or bartender — it will save you loads of time
and it’s worth every penny. Contact a local cooking school as a start.
A few years ago I started hosting a potluck Thanksgiving. It’s the only
way to go — otherwise you are just tied to the kitchen and not enjoying the day.
I like to concentrate on one AMAZING dessert, usually a delicious new ice cream.
Let your favorite bakery worry about the pies — that is what they are there for.
Mix and match place settings of similar colors. A boring table = a boring dinner.
Stick to flowers in one color — all pinks, all oranges. It is such a breeze after that.
Switch up the Thanksgiving color palette. Bright orange, pink, and yellow are
so much fresher and more fun than green, brown, and blah orange.
Have your coolest friend make a playlist. And then if no one
likes the dinner music…blame your friend!
Keep hors d’oeuvres simple. Some roasted nuts, shards of Parmesan,
dried figs — enough to compliment a cocktail, but not feed people for hours.
My go-to hostess gift is a box of delicious sea salt caramels.
Who wouldn’t want those?
Send guests home with a goody bag of some leftover turkey or freshly baked cookies.
SI RI USXM Cha nne l 1 1 0
75
T H A N K S G I V I N G P L A N N E R
MARTHA STEWART LIVING
®
¦/L¦C · ¯IRIUSXM SATELLITE RADIO
THANKSGlVlNG HOTLlNE REClPES º 2011
EARLY NOVEMBER
......... Choose a menu.
......... If you’re ordering a fresh turkey, do it now; if you’re
buying a frozen turkey, you still have time, but don’t
wait until the last minute. Remember: It’s best to allow
four to five days for it to thaw.
......... Floral centerpieces finish off a well-set table. Florists
are busy this time of year, so order flowers now.
F OUR DAYS BEF ORE T HANKS GI VI NG
......... Start defrosting the frozen turkey in the coldest part
of the refrigerator.
......... Compose a shopping list, and purchase all nonperishables.
Wait until the day before Thanksgiving to buy salad greens,
fresh bread, or seafood.
......... If you’re baking pies for dessert, make the dough for
the crust, roll it out, lay it into pie plates, and freeze.
T WO DAYS BEF ORE T HANKS GI VI NG
......... Prepare the serving pieces, plates, flatware, glasses, etc.
......... If using cloth napkins or tablecloths, iron them now.
......... Make the cranberry sauce (optional); a couple of days
in the refrigerator will give the flavors time to develop.
......... Homemade stuffing often calls for stale bread; cut and
cube the bread now, and set the cubes out in a single
layer on a baking sheet.
ONE DAY BEF ORE T HANKS GI VI NG
......... Pick up the fresh turkey from the market.
......... Prepare the stuffing, but leave out any raw eggs until
you stuff the bird.
......... Make the giblet stock for the gravy.
......... Defrost pie dough; assemble and bake pies.
......... Peel the potatoes, then refrigerate them in a pot of
cold water.
......... Make the vegetables and side dishes that require baking,
such as casseroles, and reheat them tomorrow; or assemble
them today, and cook them right before dinner.
......... Set the table tonight or first thing in the morning.
T HANKS GI VI NG DAY
. . . . 9 : 3 0 AM
.......... Remove the turkey from the refrigerator, allowing
it to sit for ninety minutes to two hours at room
temperature. If your stuffing recipe calls for eggs,
add them now.
. . . . 1 1 : 1 5 AM
.......... Preheat the oven, and stuff the turkey.
. . . . 1 1 : 3 0 AM
.......... Put the turkey in the oven, basting it every half hour.
. . . . 1 2 : 00 PM
.......... Chill the white wine.
. . . . 1 : 00 PM
.......... Make the mashed potatoes. Closer to dinnertime, place
them in a heat-proof bowl and set them at the back of
the stove over simmering water.
. . . . 3 : 00 PM
.......... Whip the cream for the pie; prepare the coffee, but do
not brew it until about twenty minutes before it will be
served.
. . . . 4: 00 PM
.......... Check the temperature of the turkey at the thigh, which
is the thickest part. If the thermometer reads 180 degrees,
remove the turkey from the oven. If not, check the
temperature every fifteen minutes until the bird is done.
. . . . 4: 1 5 PM
.......... The turkey will need to sit for thirty minutes prior to
carving. Take advantage of the break to make the gravy
and any last-minute vegetables.
. . . . 4: 3 0 t o 5 : 00 PM
.......... Call everyone to the table. Start the coffee maker just
before sitting down.
Thanksgiving doesn’t have to be a frenzy of last-minute preparations.
Our Thanksgiving planner eliminates guesswork, ensuring an enjoyable meal — even for the host.
Content provided by marthastewart.com.
Copyright © 2011 Martha Stewart Living
®
Omnimedia, Inc. All rights reserved.
SI RI USXM Cha nne l 1 1 0
76
M E N U S H O P P I N G L I S T
S OUPS / START ERS
T URKEY/ ENT RÉES
S I DES / SAL ADS
DESS ERTS
COCKTAI L S
MARTHA STEWART LIVING
®
¦/L¦C · ¯IRIUSXM SATELLITE RADIO
THANKSGlVlNG HOTLlNE REClPES º 2011
SI RI USXM Cha nne l 1 1 0
A C K N O W L E D G E M E N T S
Many thanks to the following Martha Stewart Living
®
Radio and SiriusXM employees:
Naomi Gabay
Thanksgiving Hotline & Cookbook Producer, Martha Stewart Living
®
Radio
Lisa Mantineo
Thanksgiving Hotline & Cookbook Producer, Martha Stewart Living
®
Radio
Lenny Fried
Copy Editor, SiriusXM Radio
Sandra Gallagher
Graphic Designer, SiriusXM Radio
John Corrigan
Senior Manager, Production and Traffic, SiriusXM Radio
Salvatore Gargulio
Creative Director, SiriusXM Radio
Cassie Carothers
Deputy Editor for Digital Content, MarthaStewart.com
Sandra Gluck
Recipe Editor, Martha Stewart Living
®
Radio
Jocelyn Santos
Managing Editor, Martha Stewart Living
®
Radio
Dominique Walker
Broadcast Pricing & Planning Manager, Martha Stewart Living
®
Radio
Nick Anderer ........................................www.maialinonyc.com
Sunny Anderson ........................ www.sunnyanderson.com
Michael Anthony ........................ www.gramercytavern.com
Donatella Arpaia ..............................www.donatellanyc.com
Mario Batali ........................................... www.mariobatali.com
Rick Bayless .......................................... www.rickbayless.com
Daniel Boulud ..........................................www.danielnyc.com
David Burke ......................................... www.davidburke.com
Joey Campanaro ..........................www.thelittleowlnyc.com
Floyd Cardoz ............................ www.cheffloydcardoz.com
Melissa Clark .......................................... www.melissaclark.net
Gina DePalma .......................................www.ginadeplama.net
Tom Douglas ........................................ www.tomdouglas.com
Amanda Freitag ............................www.amandafreitag.com
Gale Gand .......................................... www.trurestaurant.com
........................................................................... www.galegand.com
Dorie Greenspan ...................... www.doriegreenspan.com
Kerry Heffernan .............................www.kerryheffernan.com
Elizabeth Karmel ............................. www.girlsatthegrill.com
Allen Katz .......................................... www.southernwine.com
Emeril Lagasse .............................................www.emerils.com
Antonia Lofaso ................................................chefantonia.com
Michael Lomonaco ........www.porterhousenewyork.com
Isaac Mizrahi ...................................www.isaacmizrahiny.com
Sara Moulton ....................................... www.saramoulton.com
Michel Nischan ................................www.michelnischan.com
Charlie Palmer ................................. www.charliepalmer.com
Mike Price .......................................www.markettablenyc.com
Wolfgang Puck ..............................www.wolfgangpuck.com
Eric Ripert ............................................ www.le-bernardin.com
Martha Stewart .............................www.marthastewart.com
Bill Telepan ...............................................www.telepan-ny.com
Jonathan Waxman ............................. www.barbutonyc.com
To find out more information about the 2011 Thanksgiving Hotline participants, please visit their websites:
HAPPY THANKSGIVING
FROM MARTHA STEWART LIVING
®
RADIO AND SIRIUSXM!

W E L C O M E
Thanksgiving dinner is a wonderful celebration of home and family, and we’d like to help you make this year’s feast your most memorable ever.
That’s why I’ve asked an esteemed group of chefs — including Emeril Lagasse, Eric Ripert, and Sara Moulton — to share with you their go-to Thanksgiving recipes, and I’ve added many of my own favorites as well. In this book, you’ll find inspiring ideas for every course, from appetizers to desserts. We hope you enjoy making these wonderful dishes for your family as much as we do. Need more tips and inspiration? Then join us for Martha Stewart Living® Radio’s Fifth Annual Thanksgiving Hotline, live, Monday, November 21 through Wednesday, November 23 (7 am-5 pm ET). The culinary masters and entertaining experts featured in these pages will be on hand to answer all your Thanksgiving questions. To see the schedule as well as the full list of the participating chefs, visit siriuxm.com/martha or marthastewart.com/radio.

Photo Credit: David M. Russell

Martha Stewart Living® Radio is the nation’s first 24-hour, seven-day-a-week radio service dedicated to creative living. Inspired by Martha Stewart, America’s most trusted lifestyle expert, the channel promises listeners they will learn something new “every hour.” The lifestyle experts at Martha Stewart Living® Omnimedia, and Martha herself, deliver how-to guidance and advice in the core areas of cooking, gardening, crafting, decorating, petkeeping, wellness and weddings. Tune in to Martha Stewart Living® Radio this holiday season for entertaining tips, seasonal recipes, great advice from Martha and more.

FOR PROGRAMMING INFORMATION, SCHEDULES AND ON-AIR HIGHLIGHTS, VISIT siriusxm.com/martha OR marthastewart.com/radio

Cover Photo: by Matthew Hranek. Copyright © 2011, Martha Stewart Living® Omnimedia, Inc. All rights reserved. www.marthastewart.com

2

T A B L E
S O U P S & S TA R T E R S

O F

C O N T E N T S
Roasted Acorn Squash with Maple Syrup and Lime .................. 41 Floyd Cardoz Parmesan Black Pepper Biscuits........................................................... 42 Gale Gand Arugula Salad with Pomegranate, Walnuts and Quince .......... 43 Kerry Heffernan Brussels Sprout Salad ................................................................................. 44 Antonia Lofaso Spiced Peas and Onion .............................................................................. 45 Sara Moulton Black Barley and Autumn Vegetables ............................................... 46 Michel Nischan Roasted Fingerling Potatoes .................................................................. 47 Eric Ripert Cauliflower with Shell Beans and an Herb Oil ............................... 48 Bill Telepan Crisp Potatoes Barbuto Style ................................................................. 49 Jonathan Waxman Royal Riviera® Pear Rogue Valley Salad ............................................. 50 Sponsored by Harry & David DESSERTS Spiced Apple Pie with Fluted Round Cutouts ............................... 52 Martha Stewart Pear and Cranberry Sorbet ...................................................................... 54 Martha Stewart Pumpkin Cheesecake .................................................................................. 56 Martha Stewart Pumpkin Bread Pudding ............................................................................ 57 Donatella Arpaia Pear and Hazelnut Cake............................................................................. 58 Mario Batali Spiced Maple Pecan Pie with Star Anise .......................................... 59 Melissa Clark Hazelnut Brittle............................................................................................... 61 Gina DePalma Butternut Squash Gingerbread .............................................................. 62 Tom Douglas All-in-One Holiday Bundt Cake ............................................................. 64 Dorie Greenspan Grammy’s Apple Cake ................................................................................ 66 Mike Price Apple Pie............................................................................................................ 67 Wolfgang Puck Domino® & CH® Agave Holiday Spice Cake .................................... 69 Sponsored by Domino® & CH® H O L I D AY C O C K T A I L S Holiday Cocktails ........................................................................................... 71 Allen Katz Pumpkin Smash .............................................................................................. 72 Daniel Boulud E N T E R TA I N I N G & P L A N N I N G Thanksgiving Entertaining Tips ............................................................. 74 Isaac Mizrahi Thanksgiving Planner .................................................................................. 75 Sponsored by Toyota Camry

Winter Squash Dip ........................................................................................ 5 Martha Stewart Artichoke Soup with Poached Oysters ............................................ 6 Emeril Lagasse Mushroom-Potato Crema with Roasted Poblanos ..................... 7 Rick Bayless Gougères with Espelette ........................................................................... 8 Daniel Boulud Roasted Sunchokes with Walnuts and Sage ................................. 9 Mario Batali Sweet Potato Turkey Chowder .............................................................. 10 David Burke Beer-Brined Smoked Catfish ................................................................. 12 Elizabeth Karmel Prosciutto-Crusted Asparagus Egg Toast & Sherry-Shallot Vinaigrette .................................................................. 14 Charlie Palmer Pumpkin Soup ................................................................................................. 16 Mike Price TURKEY / ENTRÉES Roast Turkey with Brown Sugar and Mustard Glaze .................. 18 Martha Stewart Deep-Fried Turkey ........................................................................................ 19 Martha Stewart, Sponsored by Farmers® Insurance Honey-Lemon-Thyme Cornish Game Hens .................................... 20 Emeril Lagasse Butternut Squash Lasagna ....................................................................... 21 Emeril Lagasse Agnolotti di Zucca ....................................................................................... 23 Nick Anderer Fried Turkey Legs with Sunny’s Quick Cranberry Salsa ......... 25 Sunny Anderson Carrot-Barley Risotto with Shiitake Mushrooms .......................... 27 Michael Anthony Leg of Lamb in a Clementine Crust ..................................................... 28 Mario Batali Riesling Roast Turkey with Fig and Root Vegetable Dressing.. 29 Joey Campanaro Long Island Duck Breast with Sunchoke Spaetzle and Duck Confit ............................................................................................... 30 Amanda Freitag Black Currant-Lacquered Duck Breast ................................................. 32 Michael Lomonaco SIDES & SALADS Pecan Cornbread Dressing ..................................................................... 34 Martha Stewart Caramelized Chestnuts and Brussels Sprouts ............................... 35 Martha Stewart Honey-Roasted Vegetables .................................................................... 36 Martha Stewart Emeril’s Roasted Beet Salad with Walnut Dressing and Cheese Crisps ....................................................................................... 37 Emeril Lagasse Spicy-Sugared Nuts and Bacon ............................................................ 39 Sunny Anderson Roasted Pumpkin with Fontina Fonduta .......................................... 40 Mario Batali

SIRIUSXM Channel 110

MARTHA STEWART LIVING ®

IRIUS XM SATELLITE RADIO

S O U P S Photo Credit: Steven Freeman & S T A R T E R S Artichoke Soup with Poached Oysters by Emeril Lagasse Page 6 SIRIUSXM Channel 110 .

Martha Stewart is a bestselling author. to taste 2 heads garlic. for garnish Breadsticks. about 4 minutes. and cook. Refrigerate for 1 hour.Photo Credit: David M. and toss. Martha Stewart Living® Omnimedia. from Monday. 4. Place on baking sheet with squash. Add scallions and chipotles. Inc. unpeeled. and business magnate. Russell Photo Credit: John Kernick Copyright © 2011. melt 4 tablespoons butter in a skillet over medium heat. magazine publisher. and pulse until smooth. until softened.com/martha. November 23. Add scallions. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. cream cheese.com Call in and ask Martha Stewart. stirring occasionally. Let cool slightly. and transfer to a food processor. Meanwhile. round. Season with salt and pepper. is the leading provider of original “how-to” information. 2. Inc. Squeeze garlic from skins. such as a turban. Scoop flesh from squash. For info & schedule go to siriusxm. serve this appetizer in a large.marthastewart. and garnish with pepitas. for drizzling Coarse salt and freshly ground pepper. Parmesan. for dipping S Q U A S H DIRECTIONS D I P For a festive presentation. the Emmy®Award-winning television program now airing on Hallmark Channel. Add remaining 6 tablespoons butter. tops cut off to expose cloves 1 1/4 sticks (10 tablespoons) unsalted butter. Spread squash in a single layer. Pour into a hollowed-out squash or a serving bowl. Drizzle with oil. As first seen in the October 2007 issue of Martha Stewart Living® magazine. hollowed-out squash. SIRIUSXM Channel 110 5 . Bake until squash is soft and golden brown. the sour cream. white and pale-green parts only. sliced 1 inch thick 2 chipotle chiles (canned in adobo sauce) 2 cups (16 ounces) sour cream 8 ounces cream cheese. and lemon juice. For more visit www. room temperature 8 scallions. BY MARTHA STEWART W I N T E R INGREDIENTS Makes about 6 cups 1 winter squash (about 2 pounds). and add to squash. about 50 minutes. and wrap loosely. Place squash on a rimmed baking sheet. Serve with breadsticks. such as butternut or turban. Martha Stewart Living® Omnimedia. season with salt and pepper. 1. All rights reserved. November 21 to Wednesday. 3. Sprinkle with paprika. Drizzle with oil. Preheat the oven to 400 degrees. and cut into 3-inch pieces Extra-virgin olive oil. for sprinkling Roasted pepitas (pumpkin seeds). Place garlic on a piece of parchment-lined foil. room temperature 1 1/4 cups grated Parmesan cheese (about 4 ounces) 4 teaspoons fresh lemon juice Paprika. and pulse until just combined but not smooth. She is also the host of The Martha Stewart Show. plus many other acclaimed chefs. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. seeded.

or as needed 8 tablespoons (1 stick) unsalted butter 2 shallots. Discard the solids and return the soup to a clean pot. Call in and ask Emeril Lagasse.5-ounce cans quartered artichoke hearts. which airs exclusively on Martha Stewart Living® Radio on SiriusXM. Sprinkle the flour over the vegetables and cook. oyster liquor/clam juice mixture. for about 1 minute. November 21 to Wednesday. parsley. stirring frequently. Orlando. Emeril has a live. Serve the soup immediately. pressing to extract as much liquid as possible. cream. and Bethlehem. picked over carefully for shell pieces. about 8 minutes.. all rights reserved. each bowl garnished with a dollop of the remaining mascarpone mixture. 3. oyster liquor reserved 2 cups clam juice. Adjust the seasoning if necessary. In addition to his television presence. and cayenne and bring to a brisk simmer. about 30 seconds. Mix well and set aside in the refrigerator. For info & schedule go to siriusxm. white part only.com/martha. if available. and his latest series. Remove the soup from the heat and stir in 1⁄4 cup of the mascarpone mixture. Cooking with Emeril. Add the artichoke hearts. (Note: use caution when puréeing hot liquids. Warm the soup gently over low heat until it returns to a simmer. cooking until the edges of the oysters curl and they are just cooked through. or snipped chives. SIRIUSXM Channel 110 6 . minced 2 celery stalks. drained and rinsed 4 cups chicken stock or canned low-sodium chicken broth 4 cups heavy cream 2 teaspoons salt 1⁄2 teaspoon cayenne 1 tablespoon fresh chervil leaves 1 tablespoon chive blossoms. Lagasse is the author of 16 cookbooks including his newest book. Courtesy of HarperCollins Publishers. combine the mascarpone. heavy pot over medium heat. salt. Sizzling Skillets and other One-Pot Wonders. Add the oysters to the soup and return the soup to a simmer. Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. call-in radio program. Pennsylvania. chervil leaves. Strain the oysters over a fine-mesh sieve and reserve the oysters and strained liquor separately. Add enough of the clam juice to bring the oyster liquor up to 2 cups. Inc. and lemon juice. celery. stock. sliced chives. stirring constantly. until translucent. © 2011 by copyright MSLO. can be seen on Hallmark Channel. Strain the soup through a fine-mesh sieve. then remove the soup from the heat and purée in batches in a blender. Add the shallots. minced 2 leeks. In a small bowl. and chive blossoms. from Monday. minced 2 cloves garlic. Heat the butter in a large. 2.) 4. November 23. Las Vegas. Emeril’s Table. From Sizzling Skillets and Other One Pot Wonders by Emeril Lagasse. for garnish S O U P O Y S T E R S DIRECTIONS 1. and garlic and cook. Stir in the wine and simmer until thickened and bubbly.Photos by: Steven Freeman BY EMERIL LAGASSE A R T I C H O K E W I T H P O A C H E D INGREDIENTS Serves 6-8 1⁄2 cup mascarpone cheese 1 tablespoon chopped fresh parsley leaves 1 tablespoon thinly sliced fresh chives 1 tablespoon chopped fresh tarragon leaves 1 teaspoon grated lemon zest 1 teaspoon freshly squeezed lemon juice 50 small raw oysters (about 1 pint). Cook for 10 minutes. 5. 2 to 3 minutes. lemon zest. He has hosted over 2000 shows on the Food Network. tarragon. leeks. minced 2 tablespoons all-purpose flour 1 cup dry white wine Four 14. plus many other acclaimed chefs.

then taste and season with salt. the sweet bits of corn. scoop out about 1/2 cup of the hot soup into a small bowl. Scoop the potatoes and garlic into a medium (3-quart) saucepan. When the liquid boils. of course. which is why I like the deep-green spice of roasted poblanos in this soup. Mexico — One Plate at a Time. Call in and ask Rick Bayless. about 5 minutes for an open flame. I’ll cook a small handful of chopped bacon until crisp and add it to the soup just before serving. plus many other acclaimed chefs. 2. about 10 minutes for a broiler. or leave it out altogether) 1/4 cup plain yogurt. Riffs on the Potato-Mushroom Soup Theme Though my version of this soup is vegetarian when made with vegetable broth. Cut into 1/4-inch pieces. won the Julia Child IACP Cookbook of the Year Award in 1996. roast the poblano over an open flame or 4 inches below a broiler. bacon and chorizo are all wonderful in this soup — start with about 4 ounces. When the potatoes are tender. SIRIUSXM Channel 110 7 . poblano. cut into roughly 1-inch pieces 3 garlic cloves. 3. Stir the mixture back into the pot. usually about 1 1/2 teaspoons. And I love this soup made with half potatoes and half parsnips or young turnips. Mix in the yogurt. Ham. Mexico — One Plate at a Time won James Beard Best International Cookbook of the Year Award in 2001. sliced 1/4-inch thick (you’ll have about 3 cups of slices) 1 scant cup corn kernels (they can be frozen or ones you’ve cut off one to two large ears) 1 large sprig fresh epazote (you can substitute a big sprig of fresh thyme. heavy cream or sour cream Salt About 1/4 cup roughly chopped cilantro. Use about the same volume measure. Most people know Rick Bayless from winning the title of Bravo’s Top Chef Master beating out the French and Italian chefs with his authentic Mexican cuisine. use an immersion blender to puree the soup base (or blending in several batches in a food processor or loosely covered blender draped with a kitchen towel and return to the pan). Mexican Kitchen. If I want to gild this beautiful lily.Photo Credit: Paul Elledge BY RICK BAYLESS M U S H R O O M . As is crab. November 21 to Wednesday. And. peeled and halved 6 cups chicken or vegetable broth 1 large fresh poblano chile 8 ounces mushrooms (I like shiitake or oyster mushrooms). The corn can be easily replaced by other vegetables that offer a contrast in taste and texture: small fresh fava beans (my favorite). the mushrooms. For the Adventurer Use bacon drippings to sauté a heaping cup of cubed. reduce the heat to medium and simmer briskly until the potatoes are tender. When cool enough to handle. Rinse the chile flesh to remove bits of skin and seeds. While the potatoes are cooking. Cover with a kitchen towel. just before serving. or rutabaga. can be found on television sets coast to coast. if using). sometimes. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. peas. add them. 4.P O T A T O C R E M A W I T H R O A S T E D P O B L A N O S This soup shows off the natural affinity between earthy mushrooms and earthy potatoes. turning regularly until blistered and blackened all over. rub the blackened skin off the chiles and pull out the stem and seed pod. lead to lost luster. cream or sour cream. corn and epazote (or thyme. And the aromatic flecks of cilantro. His highly rated on-going Public Television Series. November 23. with the bacon. 1-inch lengths of green beans. from Monday. and his fourth book. Just before serving. about 15 minutes. Too much of a good thing can.com/martha. cleaned nopal cactus pieces until all their liquid has evaporated. pour in half of the broth and set over high heat. Simmer 10 minutes over medium heat. Soup’s on. Rick’s second of seven books. it doesn’t have to be. For info & schedule go to siriusxm. for garnish DIRECTIONS 1. INGREDIENTS Serves 4 4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes. Ladle the soup into bowls and sprinkle with cilantro. ham hocks. Add the remaining half of the broth.

Remove the saucepan from the heat and let stand at room temperature. rotating the pan halfway through. SIRIUSXM Channel 110 8 . Daniel Boulud. 3.com/martha. and salt. from Monday. Line 2 baking sheets with parchment paper. November 23. stirring constantly. He is also a co-founder and Chairman of the Bocuse d’Or USA Foundation. plus many other acclaimed chefs. France. November 21 to Wednesday. combine the milk. Drop the dough by 3-tablespoon mounds onto the baking sheets. the renowned three Michelin star Relais & Châteaux member. Call in and ask Daniel Boulud. bring to a boil over moderately high heat. 2. stirring briskly between additions to thoroughly incorporate each egg. Bake the gougères for 30 minutes. 4.BY DANIEL BOULUD G O U G È R E S INGREDIENTS Makes approximately 30 gougères 1 cup milk 1 cup water 6 tablespoons unsalted butter. butter. sprinkle with fleur de sel and pepper. He is best known for the exquisitely refined yet warm and welcoming New York City restaurant DANIEL. Top each mound with 1 tablespoon of cheese. Turn off the oven. Add the flour all at once with the Piment d’Espelette and beat vigorously with a wooden spoon until the flour is thoroughly incorporated. For info & schedule go to siriusxm. If needed. until crisp on the outside but still steamy within. about 5 minutes. stirring occasionally. is today considered one of America’s leading culinary authorities. In all his restaurants you’ll find soulfully satisfying traces of the traditional cooking he grew up with on his family’s farm. Cook the gougère dough. until the dough cools slightly. 2 inches apart. Add the eggs one at a time. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. In a large saucepan. about 5-10 minutes. Serve warm or at room temperature. cut into tablespoons 3/4 teaspoon salt 1 1/2 cups plus 1 tablespoon all-purpose flour 1/2 teaspoon Piment d’Espelette 4 large eggs 2 cups shredded Gruyère cheese Fleur de sel and cracked black pepper W I T H DIRECTIONS E S P E L E T T E 1. until the dough pulls away from the side of the pan and begins to form a film on the bottom. a native of Lyon. Preheat the oven to 350 degrees. let the gougères rest in the oven for about 10 minutes longer. until the gougères are puffed and brown. water.

and sage. Add the lemon zest. Mario and Joe opened Eataly. Remove the baking sheet from the oven and pour the sunchokes and walnuts into a serving bowl. Drizzle the sunchokes with the olive oil. In the summer of 2010. and toss with your hands to mix well. Rinse the sunchokes under cold water. 35 to 45 minutes.com/martha.Photo Credit: Melanie Dunea BY MARIO BATALI R O A S T E D S U N C H O K E S W I T H W A L N U T S A N D S A G E INGREDIENTS 3 pounds sunchokes (Jerusalem artichokes) 3 tablespoons extra-virgin olive oil 2 tablespoons coarse (kosher) salt 2 tablespoons freshly ground black pepper 1 cup walnut halves Grated zest and juice of 4 lemons 3 tablespoons finely chopped fresh sage leaves DIRECTIONS 1. and sprinkle the walnut halves all around them. Joe Bastianich. Cut them into quarters and place the quarters in a large mixing bowl. Pour the sunchokes onto a baking sheet. November 21 to Wednesday. sprinkle with the salt and pepper. 3. Babbo. own nineteen restaurants across the country including their flagship New York City enoteca. lemon juice. stirring once or twice. a 50. SIRIUSXM Channel 110 9 Photo Credit: Quentin Bacon . Call in and ask Mario Batali. For info & schedule go to siriusxm. Recipe courtesy of Molto Batali (ecco 2011). your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. until the sunchokes are soft and fragrant. Bake in the oven. including Iron Chef America. Mario Batali and his business partner. plus many other acclaimed chefs. 5. November 23. 2. 6. Preheat the oven to 400 degrees. and stir to mix well. Molto Batali: Simple Family Meals from My Home to Yours (Ecco 2011). Serve warm or at room temperature. was released in October. His most recent. scrubbing them lightly to remove any dirt. 4. from Monday.000 square foot marketplace in New York City. Along with hosting a variety of television shows. Line a rimmed baking sheet with aluminum foil. Mario is the author of eight cookbooks.

and celery for 4 minutes or until the onions are translucent. 6. Continued on next page. When the mixture is blended. Serve hot. 2. stirring frequently. Add a pinch of salt and pepper. Stir occasionally. Call in and ask David Burke. For info & schedule go to siriusxm. for about 5 minutes or until the fat has rendered out of the meat. casing removed 1/2 cup finely diced sweet potatoes 1/3 cup finely diced onions 1/4 cup finely diced carrots 1/4 cup finely diced celery 1 1/2 cups sweet potato and vanilla purée (see recipe on next page) 1/3 cup chopped cooked turkey meat 3 cups turkey or chicken stock Coarse salt and freshly ground black pepper 1. 5. 3. SIRIUSXM Channel 110 10 Photo Credit: The Burke Group . 4. Stir in the purée and turkey. onions. Cook. Sauté the diced sweet potatoes. plus many other acclaimed chefs. Drain off excess fat.com/martha. add the stock and bring it to a simmer. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.Photo Credit: Lou Manna BY DAVID BURKE S W E E T INGREDIENTS P O T A T O T U R K E Y DIRECTIONS C H O W D E R 2 ounces breakfast sausage. from Monday. for about 15 minutes or until the mixture is chowder-like in consistency. November 23. carrots. November 21 to Wednesday. Place the sausage meat in a large saucepan over medium heat.

softened 1/2 cup hot milk Coarse salt and freshly ground white pepper 1. Place sweet potatoes in medium saucepan. Add the butter and milk and process to a smooth purée. plus many other acclaimed chefs. November 21 to Wednesday. Transfer the purée to the top half of a double boiler over very hot water. He is the author of two cookbooks.Continued from previous page. Preheat the oven to 350 degrees. 5. Cover and keep it warm.com/martha. Season to taste with salt and pepper. Cooking with David Burke and David Burke’s New American Classics. or add it to your sugar canister to perfume the sugar. Transfer the potatoes in a single layer to a nonstick baking sheet. scrape the seeds into the sweet potatoes. You can use it again. 3. from Monday. Once you’ve used the vanilla bean. 10. Call in and ask David Burke. 2. David Burke is the celebrity chef and restaurateur behind restaurants such as David Burke Townhouse. Bring to a boil over medium-high heat. For info & schedule go to siriusxm. (Do not discard the bean. SIRIUSXM Channel 110 11 . Place the sweet potatoes in the preheated oven for 5 minutes or just until their exterior is quite dry. add cold salted water to cover the potatoes by 1 inch. Split the vanilla bean lengthwise and. 4. 7. rinse it and then let it air dry. Transfer them to the bowl of a food processor fitted with the metal blasé. 6. using the edge of a paring knife. Lower the heat and simmer potatoes for about 15 minutes or until they are tender when pierced with a fork/knife. Drain well. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. S W E E T P O T A T O T U R K E Y C H O W D E R For the Sweet Potato and Vanilla Purée 2 pounds sweet potatoes. David Burke’s Primehouse in The James Chicago Hotel. peeled and cubed 1 vanilla bean 1/2 cup (1 stick) unsalted butter. November 23. 9.) 8. David Burke Prime and Fishtail by David Burke.

about 3/4 pound each Olive oil Wood chips soaked in water Grilling Method: Indirect/Medium Heat Special Equipment: Cameron Stovetop Smoker DIRECTIONS 1. 2. Brine fish 4 hours or overnight in the refrigerator. place in center of cooking grate skin side down and smoke cook 1 to 2 hours or until fish is cooked through and smoked. When ready to smoke. Place the fish in the brine. sour cream. 3. adding cold water if more liquid is necessary to cover all the fillets.BY ELIZABETH KARMEL B E E R . shallots. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. smoke in a Cameron Stovetop Smoker for 20 to 30 minutes. crumbled 4 large catfish fillets. plus many other acclaimed chefs. Whisk well to remove carbonation. Remove fish from brine. Call in and ask Elizabeth Karmel. For info & schedule go to siriusxm. garlic.com/martha. Add cold beer. Tabasco and a dash of pepper to taste (see recipe on next page). The fish will be a dark caramel color. capers. INGREDIENTS Serves 4-6 For the brine: 1 cup kosher salt 1/2 cup brown sugar 1 cup hot water 3 cans (12 ounces each) cold beer (such as Budweiser) 1 tablespoon coarse ground pepper 6 bay leaves.B R I N E D . from Monday. brush fish lightly with oil. November 23. Serve at room temperature or make into a smoked catfish paté by adding cream cheese. I know you won’t be able to stop at just one bite! Serve on homemade melba toast or simple crackers. In a large bowl dissolve salt and sugar in hot water. pepper and bay leaves to make brine. SIRIUSXM Channel 110 12 . Bluefish and trout are both good substitutions for the catfish. Continued on next page. November 21 to Wednesday. S M O K E D C A T F I S H S P R E A D This spread or paté is so good. rinse in cold water and air dry for 10 minutes before smoking. Alternatively.

minced 2 tablespoons capers packed in brine 2 teaspoons caper juice 1/4 teaspoon granulated garlic 5 shakes Tabasco 6 grinds fresh ground pepper or more to taste 1. S M O K E D C A T F I S H S P R E A D For Smoked Catfish Paté: Serves 4-6 4 Beer-Brined Smoked Catfish Fillets (see recipe on preceding page) 1 8-ounce block cream cheese. She is the creator of the Grill Friends™ and Kitchen Friends™ line of cooking tools and www. Adjust Tabasco and add freshly ground pepper to taste.B R I N E D . add more sour cream at this point if the paté is a little dry or tastes a little salty. Serve on the cold side of room temperature on homemade melba toast (slice a loaf of French bread in small rounds. garlic and Tabasco. Add cream cheese and mix well. removing skin and any bones. November 21 to Wednesday. Brine and smoke catfish according to recipe.GirlsattheGrill. November 23. the award-winning Texas barbecue restaurant and live music venue in Manhattan. from Monday.Continued from previous page. Note: Do not add any salt to this dish because the brine and the smoke “salts” the fish before it is mixed into the paté. and the new Hill Country Chicken. plus many other acclaimed chefs. Top with a dollop of sour cream if desired. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill. For info & schedule go to siriusxm. capers. While still warm. Add 1/2 cup of the sour cream and mix well. B E E R .com/martha. including Soaked. caper juice. Add the shallots. break fillets into pieces. room temperature 1/2 . SIRIUSXM Channel 110 13 . She is the executive chef of Hill Country Barbecue Market. Photo Credit: Jamie Tiampo Call in and ask Elizabeth Karmel. 2. Let chill for at least 3 hours or preferably overnight. lay out on a cookie sheet and bake in a 250-degree oven until golden and the bread is dried out) or your favorite crackers.3/4 cup sour cream 2 large shallots. Elizabeth has written three award-winning grilling and barbecue cookbooks. Taste once more before serving and adjust seasonings if necessary. 3. Elizabeth Karmel is a nationally known grilling and barbecue expert. Taste for seasoning.com.

Remove from the heat and whisk in the vinegar and mustard. don’t cook them tender. gently sweat the shallots in 2 tablespoons of the oil with a good pinch of salt. then pour into a container with a tight-fitting lid and store in the refrigerator. then the remaining oil. from Monday. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 2.com/martha. Add the honey. Continued on next page.C R U S T E D INGREDIENTS Serves 4 For the Vinaigrette: 1/2 cup minced shallots 1 1/2 cups extra-virgin olive oil. plus many other acclaimed chefs. and cook just until it begins to bubble. SIRIUSXM Channel 110 14 . In a small skillet. Call in and ask Charlie Palmer. just heat them through to release their flavor. Season to taste with salt and white pepper.Photos by: Bill Milne BY CHARLIE PALMER P R O S C I U T T O . November 21 to Wednesday. For info & schedule go to siriusxm. plus more for baking sheet Coarse salt 1/2 cup honey 1/2 cup sherry vinegar 1 tablespoon Dijon mustard White pepper A S P A R A G U S Eg g To a st + Sh erry-Sh a llot Vin a ig rette DIRECTIONS Vinaigrette 1. November 23.

6. including Charlie Palmer’s Practical Guide to the New American Kitchen. Bake just until the egg whites have set. then top with an egg toast. For the Salad and Garnish: 1 head frisée 2 handfuls baby arugula Parmigiano-Reggiano To Serve: 1. which is showcased in his eleven notable restaurants across the country (including Michelin-starred Aureole in NYC and Dry Creek Kitchen in Sonoma. Preheat the oven to 350 degrees. or until the asparagus are tender and the prosciutto is lightly browned around the edges. (Timing will vary depending on size).). Place the asparagus in the oven. Master Chef and Hotelier Charlie Palmer has received critical acclaim for his signature progressive American cooking. For info & schedule go to siriusxm. and put in another baking sheet to heat for 5 minutes. 4. Ca. 2. award-winning boutique hotels and is the author of four cookbooks. SIRIUSXM Channel 110 15 . Palmer also oversees a growing collection of food-forward wine shops. about 5 minutes. lightly toast the brioche slices. Roll each stalk in a slice of prosciutto and place it on the baking sheet. Trim and peel the asparagus. November 21 to Wednesday. placing the round piece of toast on the side. Call in and ask Charlie Palmer. Remove the empty pan from the oven and rub it with butter. Arrange the brioche slices and rounds on the pan. Grate cheese over everything and serve immediately. Use a 2 1/2 inch round cookie cutter to cut a hole in the center of each toast. Dress the frisée and arugula with enough of the vinaigrette to coat the leaves.C R U S T E D For the Asparagus: 20 stalks asparagus 20 thin slices prosciutto For the Egg Toasts: 4 slices (3/4-inch thick) brioche 4 large eggs Unsalted butter A S P A R A G U S Eg g To a st + Sh erry-Sh a llot Vin a ig rette Asparagus and Egg Toasts 1. Cook the asparagus for 10 to 12 minutes. Meanwhile. Crack an egg into the center of each slice and season with salt and pepper. Arrange some salad over each portion of asparagus. 5.com/martha. 2. P R O S C I U T T O . from Monday. 3. reserve the punched-out rounds. Line a rimmed baking sheet with foil and oil it lightly.Continued from previous page. Place 5 asparagus stalks on each plate and drizzle vinaigrette over the asparagus and around the plates. plus many other acclaimed chefs. November 23. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. season to taste with salt and pepper. 3.

plus many other acclaimed chefs. Cut the tops off the pumpkins and hollow them out with a soup spoon making sure to remove the seeds. Mike Price completed an externship at the esteemed Symphony Café in NYC. 3. season with salt and pepper. 5. November 23. nutmeg. SIRIUSXM Channel 110 16 . which has received critical and popular acclaim. Reserve. A graduate of the Culinary Institute of America. and allspice. Combine crème fraiche. opened Market Table in NYC’s West Village. 5 to 7 minutes. Preheat the oven to 350 degrees. Call in and ask Mike Price. Bake 30 to 40 minutes or until tender. 4. 2. Place in a baking dish and drizzle with 1 tablespoon of olive oil and the maple syrup. Reserve. Simmer for 10 to 15 minutes.Photo Credit: Melanie Dunea BY MIKE PRICE P U M P K I N INGREDIENTS 4 baby pumpkins (4-inch diameter) 1 tablespoon plus 1 teaspoon olive oil 1 tablespoon maple syrup Kosher salt and pepper 2 tablespoons unsalted butter 1/2 cup small diced onion 2 cups pumpkin purée 1 teaspoon grated nutmeg 3 cups chicken stock 2 slices pumpernickel bread 2 tablespoons crème fraiche Pinch nutmeg Pinch ground cinnamon Pinch allspice S O U P with Sp iced Crè m e F ra ich e a n d P u m p ern ickel C rou ton s DIRECTIONS 1. Leave the oven on. Place on a baking sheet and toast until lightly crisped.com/martha. 8 to 10 minutes. Mike and his business partner. Reserve. and cook the onions over medium heat until lightly browned and tender. and also honed his skills at NYC’s The Harrison and The Water Club. adjust seasoning and consistency. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. keep warm. cinnamon. November 21 to Wednesday. Season with salt and pepper. salt. Add the pumpkin purée and nutmeg and stir to combine. and pepper. but not the flesh. In a medium sauce pot melt the butter. Joey Campanaro. Add chicken stock and season with salt and pepper. Ladle the hot soup into the roasted pumpkins. Add a dollop of the spiced crème fraiche and top with the pumpernickel croutons. For info & schedule go to siriusxm. In 2007. from Monday. Dice pumpernickel into 1/2-inch pieces and toss with the remaining teaspoon of olive oil.

T U R K E Y Photo Credit: Steven Freeman / E N T R É E S Honey-Lemon-Thyme Cornish Game Hens by Emeril Lagasse Page 20 SIRIUSXM Channel 110 .

if necessary. reserve pan with drippings for gravy. Inc. plus many other acclaimed chefs. Cover turkey loosely with foil. Loosely fill neck and large cavity with dressing. Martha Stewart Living® Omnimedia. and secure with skewers or trussing needles. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Martha Stewart Living® Omnimedia. 1 whole turkey (about 12 pounds). In a small bowl. and carve. She is also the host of The Martha Stewart Show. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. Before serving.com/martha. thawed if frozen. Inc. and continue to roast turkey. tie legs together securely. SIRIUSXM Channel 110 18 . 4. Using kitchen twine. Place turkey on roasting rack set in a large roasting pan. room temperature 1/2 cup packed light-brown sugar 1/4 cup spicy brown mustard 1. liver discarded) Coarse salt and ground pepper 4 cups Pecan Cornbread Dressing (see recipe on page 34) 2 tablespoons butter. Rotate pan. brush turkey with glaze. fold skin over. and 3 cups water to roasting pan. add more water if pan becomes dry). Remove foil. Cover turkey loosely with aluminum foil. the Emmy® Award-winning television program now airing on Hallmark Channel. Rub turkey all over with butter. Russell Photo Credit: John Kernick Copyright © 2011. BY MARTHA STEWART B R OW N INGREDIENTS R OAST T U R K E Y W I T H S U G A R A N D M U STA R D DIRECTIONS G L A Z E A practically instant sweet-and-spicy mixture of mustard and brown sugar flavors the bird and gives the skin an impressive golden-brown color. 45 minutes to 1 hour more (tent with buttered foil if browning too quickly. giblets. Bend wing tips forward. buy an inexpensive instant-read thermometer. remove dressing. All rights reserved. Roast 1 hour. Martha Stewart is a bestselling author. and roast the bird to the temperature specified in the recipe. Season inside of turkey with salt and pepper. November 23. increase heat to 400 degrees. November 21 to Wednesday.com Call in and ask Martha Stewart. Preheat the oven to 350 degrees with rack in lowest position. season with salt and pepper. and then baste with pan juices every 30 minutes. For more visit www. 2. 1 to 2 hours more. brushing with glaze 2 to 3 more times. Note: To ensure a juicy Thanksgiving turkey. and tuck under neck cavity. Transfer turkey to a platter. For info & schedule go to siriusxm.everydayfood.Photo Credit: Steven Freeman Photo Credit: David M. Add neck. until thermometer registers 165 degrees. is the leading provider of original “how-to” information. until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 125 degrees. magazine publisher. and let rest at least 30 minutes (or up to 1 hour). stir together sugar and mustard. from Monday. As first seen in the November 2008 issue of Everyday Food magazine. rinsed and patted dry (neck and giblets reserved. and business magnate. 3.

F R I E D T U R K E Y This recipe should be made outdoors. Wash turkey inside and out under cold running water. Maintain temperature at 360 degrees while frying. Finely grind bay leaves in spice grinder. Rub 1/3 spice mixture on inside of turkey. Recipe first seen in the November 1996 issue of Martha Stewart Living® magazine. if you’re tackling a deep-fried turkey. Bring turkey to room temperature. making it in the kitchen is too dangerous. Visit farmers. Martha Stewart Living® Omnimedia. For info & schedule go to siriusxm.farmers-cares. Using a wooden skewer. Mix in Creole seasoning and garlic powder. 4. from Monday. Serve. place in roasting pan. immerse in oil.com. Fry until golden brown.com. 2. November 23. Photo Credit: Quentin Bacon RECIPE BY MARTHA STEWART LIVING® OMNIMEDIA. For more visit marthastewart. transfer to a wire rack over a roasting pan. And. Using steel or aluminum wire. Finely grind thyme. Lift turkey from oil. Holding turkey by handle. let rest overnight in refrigerator or up to 24 hours.com/martha.com/ten-steps-to-safely-deep-fry-a-turkey and take all the necessary precautions to fry safely. Drain for 15 minutes. SIRIUSXM Channel 110 19 . add to bay leaves. get more tips at www. plus many other acclaimed chefs. 5. and peppercorns separately. form a handle with wire. This will enable you to hold turkey while submerging in hot oil. 3. entertain with confidence and maintain your sanity with a homeowner’s insurance policy to protect from unpredictable holiday flare-ups. Cover. oregano. Fold wing tips under. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. about 45 minutes. This November. thread neck flap securely to bottom of turkey. Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees. transfer to small bowl. or 3 minutes per pound. Inc. or other hot Creole seasoning 2 teaspoons garlic powder 4 gallons peanut oil DIRECTIONS 1. truss legs and tail’s nose together securely.Copyright © 2002. and 1/3 on outside of turkey. 1/3 under skin of breast. INGREDIENTS Fresh turkey (15 pounds) 25 medium dried bay leaves 3 1/4 teaspoons dried thyme 3 1/4 teaspoons dried oregano 1 1/2 teaspoons whole black peppercorns 3 tablespoons Konriko brand. pat dry. November 21 to Wednesday. Call in and ask Martha Stewart. BROUGHT TO YOU BY FARMERS INSURANCESM D E E P .

When the hens reach an internal temperature of 165 degrees. Use the reserved honey mixture to drizzle over the hens before serving. Pat them dry with paper towels.L E M O N -T H Y M E C O R N I S H G A M E H E N S INGREDIENTS Serves 4 Four 1-pound Cornish game hens 8 tablespoons (1 stick) butter 1 tablespoon plus 1 teaspoon chopped fresh thyme Grated zest of 2 lemons 4 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons freshly squeezed lemon juice 1⁄3 cup honey 1 tablespoon plus 1 teaspoon soy sauce DIRECTIONS 1. November 21 to Wednesday. and the remaining 4 tablespoons butter in a small saucepan. Season the hens with the remaining 3 teaspoons salt and 1 ⁄2 teaspoon pepper. Note: To check the temperature. Sizzling Skillets and other One-Pot Wonders. and set aside one portion. Rinse the hens well. In addition to his television presence. Divide the mixture into 4 portions. can be seen on Hallmark Channel. all rights reserved. avoiding any bones. basting the hens with the honey mixture about every 5 minutes. If necessary. Courtesy of HarperCollins Publishers. Lagasse is the author of 16 cookbooks including his newest book. which airs exclusively on Martha Stewart Living® Radio on SiriusXM. He has hosted over 2000 shows on the Food Network. inside and out. Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans. SIRIUSXM Channel 110 20 . insert an instant-read thermometer in the thickest part of the breast. © 2009 by copyright MSLO. from Monday. Use some of the remaining portion to baste the tops of the hens well. under cool running water.. plus many other acclaimed chefs. and arrange the hens breast side up in the prepared baking dish. 2. For info & schedule go to siriusxm. and his latest series. Combine the lemon juice. Truss the hens. and season the cavities of the hens. 5. Call in and ask Emeril Lagasse. Inc. Combine 4 tablespoons of the butter. Pennsylvania. 4. remove the dish from the oven and let them rest for about 5 minutes. Position a rack in the center of the oven and preheat the oven to 500 degrees. Line a large baking dish with aluminum foil. Cooking with Emeril. and the lemon zest in a small bowl and use a fork to blend well. call-in radio program. soy sauce. November 23. Emeril has a live. Emeril’s Table. fold the wing tips back and tuck them under. Orlando. Divide the honey mixture in half. Las Vegas. Transfer the baking dish to the oven and cook. and Bethlehem. until they are nicely browned. From Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse. tent the hens with foil during the last few minutes of cooking to prevent over-browning. Combine 1 teaspoon of the salt with 1 ⁄2 teaspoon of the black pepper. Discard the honey mixture used for basting. 3.Photos by Steven Freeman BY EMERIL LAGASSE H O N E Y. and warm over low heat until heated through. and set it aside. the thyme. 20 to 25 minutes. honey. 6. and spread one portion under the skin covering the breast of each hen.com/martha. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.

Call in and ask Emeril Lagasse. 6. until the sausage has browned and the vegetables have softened. sausage. Increase the oven temperature to 375 degrees. add the olive oil. covered. combine the butternut squash with the extra-virgin olive oil. Gently fold the squash into the vegetable-sausage mixture. half of the mozzarella. For info & schedule go to siriusxm. removed from casings and crumbled 2 teaspoons chopped fresh marjoram leaves 4 tablespoons (1⁄2 stick) unsalted butter Photo Credit: Steven Freeman S Q U A S H DIRECTIONS L A S A G N A with I ta lia n Sa u sa g e a n d Sa g e 1. apple. lightly beaten 1 pound whole-milk mozzarella cheese. beaten eggs. combine the ricotta. bay leaf. mascarpone. Mix well to combine. stirring occasionally. Remove from the heat. cinnamon. Heat the butter in a small sauté pan over medium heat. and set aside to cool. Set the squash aside. peeled and diced 1⁄4 cup extra-virgin olive oil 1⁄2 teaspoon ground cinnamon 4 sprigs fresh thyme 1 bay leaf 1 1⁄2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 1⁄2 cups small-diced onion 1 cup small-diced fennel 1 cup cored and small-diced Pink Lady or Honeycrisp apple 1 1⁄2 pounds fresh fennel sausage. fennel. 4. from Monday. add 1⁄4 cup of the sage leaves and cook until they are brown and crisp. 1 to 1 1⁄2 minutes. and marjoram and cook for 8 to 10 minutes. Heat a medium sauté pan over medium-high heat.BY EMERIL LAGASSE B U T T E R N U T INGREDIENTS 3 pounds butternut squash. 5. When hot. thinly sliced 1⁄2 cup chopped lightly toasted hazelnuts 1 pound whole-milk ricotta cheese 8 ounces mascarpone cheese 1⁄2 cup heavy cream 2 eggs. In a separate large mixing bowl. grated (4 cups) 3⁄4 cup finely grated Parmigiano-Reggiano cheese 1⁄2 cup chicken stock or canned low-sodium chicken broth 12 sheets no-boil lasagna noodles (about 8 ounces) Continued on next page. plus many other acclaimed chefs. and 1⁄2 teaspoon of the pepper and toss to coat the squash. Remove from the heat and set aside to cool. about 30 minutes. onion. until cool. SIRIUSXM Channel 110 21 . 2. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. When the butter begins to bubble and brown. In a large mixing bowl. heavy cream. Transfer the squash to a large baking sheet and cover with aluminum foil. 3. Remove and discard the thyme sprigs and bay leaf. November 23. November 21 to Wednesday. thyme. Add the chopped hazelnuts and cook for another minute.com/martha. 1⁄4 cup plus 1 tablespoon fresh sage leaves. then add the cooled brown-butter-sage hazelnut mixture and mix thoroughly. and the remaining 1⁄2 teaspoon pepper and 1⁄2 teaspoon salt. Bake until the squash is tender. Preheat the oven to 350 degrees. 1 teaspoon of the salt. transfer to a large mixing bowl.

Emeril has a live. Distribute the remaining half of the butternut squash mixture over the pasta. November 21 to Wednesday. can be seen on Hallmark Channel. all rights reserved.Continued from previous page. Let the lasagna stand for 15 to 20 minutes before serving. He has hosted over 2000 shows on the Food Network. Photo Credit: Steven Freeman From Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse. Las Vegas. Remove the foil and continue to bake until the top is bubbly and golden brown. plus many other acclaimed chefs. for 40 minutes. SIRIUSXM Channel 110 22 . For info & schedule go to siriusxm. but you can use any baking dish about 10 x 15 x 3 inches deep. sprinkle with 1⁄4 cup of the Parmigiano-Reggiano. © 2011 by copyright MSLO. from Monday. Pennsylvania. which airs exclusively on Martha Stewart Living® Radio on SiriusXM. Orlando. Note: We used a lasagna pan. and drizzle with the remaining 1⁄4 cup stock. In addition to his television presence. Top with the remaining grated mozzarella and 1⁄4 cup Parmigiano-Reggiano. Inc. Call in and ask Emeril Lagasse. and cover with 4 pasta sheets. Lagasse is the author of 16 cookbooks including his newest book. leaving a little space between sheets. undisturbed. and Bethlehem. Emeril’s Table. Courtesy of HarperCollins Publishers. drizzle 1⁄4 cup of the stock over the top. Cover the lasagna tightly with a piece of buttered foil and bake. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Spread 3 cups of the ricotta cheese mixture over the pasta sheets and cover with 4 more pasta sheets. call-in radio program. sprinkle the top with 1⁄4 cup of the remaining ParmigianoReggiano.. 8. B U T T E R N U T S Q U A S H L A S A G N A with I ta lia n Sa u sa g e a n d Sa g e 7. Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans. Sizzling Skillets and other One-Pot Wonders. Place the final 4 pasta sheets over the top and spread the remaining ricotta mixture evenly over the pasta.com/martha. Garnish with the remaining tablespoon of sage. Cooking with Emeril. Assemble the lasagna: Spread half of the butternut squash mixture in the bottom of the pan. November 23. and his latest series. about 15 minutes more.

Make the Ravioli Dough 1. from Monday.com/martha. naturally sweet purée. and sprinkle with salt and pepper. You should have 5 1/3 cups of purée. Brush cut side of the squash with olive oil. Call in and ask Nick Anderer. Fold over the dough and use your fingers to seal off sections of filling in 1 3/4-inch lengths. stirring until the ricotta is fully incorporated. In a KitchenAid or motorized mixer. DIRECTIONS Make the Filling 1. then lightly brush with a moistened brush. but Delicata squash makes a beautiful. November 23. 3.Photo Credit: Nicole Franzen Photos by: Ellen Silverman BY NICK ANDERER A G N O L O T T I INGREDIENTS Serves 4 For the Filling: You’ll need 5 1/3 cups of purée for the ravioli. Place cut side down on an oiled. use the paddle attachment to combine all the ingredients – start on the lowest speed and slowly increase as the flour and yolks begin to incorporate. Keep in mind that in order to yield 42 ounces of purée. 2. SIRIUSXM Channel 110 23 . halved lengthwise Olive oil 1 3/4 cups ricotta 1 1/2 ounces grated Pecorino Romano (preferably Fulvi) 1 teaspoon ground chili flakes 1/2 teaspoon freshly grated nutmeg Kosher salt and pepper to taste D I Z U C C A Store-bought pumpkin purée can be substituted. roll the pasta until you can see your hand through the dough. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. and place in a food processor to create the purée. For info & schedule go to siriusxm. In a large bowl with a spatula. Bake 45 minutes or until tender. 2. When cool enough to handle. 4. cut out the agnolotti to be 1 3/4 inches long. form one long tube of filling along the length of the dough. Using a ruffled cutter. you’ll need twice that amount in raw product. plus many other acclaimed chefs. 5 1/4 pounds Delicata squash. Remove and knead by hand for 3 minutes. Transfer to a piping bag and set aside in the refrigerator. combine all the filling ingredients. Preheat the oven to 400 degrees. 5. Mix for several minutes or until the dough begins to cleanly pull away from the sides of the bowl. 4. For the Dough: 2 cups “00” flour (or all-purpose) 1 teaspoon kosher salt 1 1/4 cups large egg yolks (roughly 14 yolks) 1 to 2 teaspoons water Continued on next page. scoop out the insides with a large spoon. Wrap in plastic wrap and set aside for 1 hour to rest. Using a mechanized pasta roller (KitchenAid has an attachment). parchment-lined sheet pan and cover with foil. November 21 to Wednesday. Using a piping bag. 3.

A G N O L O T T I For the Sauce: 4 tablespoons unsalted butter 20 small fresh sage leaves Juice of 1 lemon Grated Pecorino Romano (preferably Fulvi) to taste 2 teaspoons balsamic vinegar (preferably Aceto Balsamico Tradizionale) D I Z U C C A Make the Sauce and cook the Agnolotti 1. Place a large sauté pan or skillet over medium-high heat. and at Gramercy Tavern under Chefs Tom Colicchio and Michael Anthony. November 23. from Monday. Maialino has been named Top Newcomer by Zagat and Esquire Magazine. Once it becomes dark brown. garnishing with a light drizzle of Aceto Balsamico Tradizionale. 4. Sprinkle with pecorino and serve. Add the butter and sage.Continued from previous page. the butter should sizzle and the sage should begin to turn brown. Since opening. the top-rated Roman trattoria located in the Gramercy Park Hotel. Bring a large pot of salted water to a boil. Remove ravioli and 4 tablespoons of water from the pot. it will sizzle aggressively and stop browning. 24 . three-star reviews from New York Magazine and the New York Post and a four-star review from Time Out NY. 2. SIRIUSXM Channel 110 Photo Credit: Lauri Patterson/iStockphoto Call in and ask Nick Anderer. November 21 to Wednesday. and received a glowing two-star review from The New York Times. Prior to Maialino. Nick Anderer is the executive chef of Maialino. Anderer was at Babbo with Mario Batali and Gina DePalma. 3. Add 40 pieces of ravioli to the water and cook for 1 minute. plus many other acclaimed chefs. For info & schedule go to siriusxm.com/martha. remove from heat for 30 seconds and carefully (away from any flame) add the freshly squeezed juice of 1 lemon to the butter. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. add to the sauté pan and simmer together for 1 minute.

salt. sage. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Remove from the brine. from Monday. lemon. Continued on next page. plus many other acclaimed chefs. Call in and ask Sunny Anderson. and thyme.Photo Courtesy of Food Network BY SUNNY ANDERSON F R I E D INGREDIENTS Serves 4 For the Brine: 8 cups cold water 2 tablespoons kosher salt 1 tablespoon sugar 1/2 lemon. 2. Refrigerate for 2 days. garlic. In a medium saucepan stir together the water. lemon. and thyme. SIRIUSXM Channel 110 25 Photo Credit: Sunny Anderson . November 23.com/martha. November 21 to Wednesday. For info & schedule go to siriusxm. peeled and smashed 8 sage leaves 8 sprigs thyme 4 turkey drumsticks T U R K E Y DIRECTIONS Make the Brine L E G S with S u n ny’s Q u ick Cra n b erry Sa lsa 1. but one per bag is easiest) and evenly distribute the brine. quartered 2 cloves garlic. sage. Cool completely. sugar. pat dry. Place turkey drumsticks in a plastic bag (2 can fit into a gallon bag if you try. Place over low heat and simmer for a few minutes until fragrant with the scent of the herbs and the sugar and salt are dissolved.

she co-hosted Food Network’s series of specials Gotta Get It uncovering the latest and greatest food gadgets and gizmos on the market. Check for an internal temperature of 165 degrees. November 21 to Wednesday. For Sunny’s Quick Cranberry Salsa: Makes 3 cups 2 1/2 cups (12 ounces) fresh or frozen cranberries. thawed 1/4 red onion 1 jalapeno.com/martha. then lower turkey in oil. where she combines her approach to classic comfort foods with her passion for unique flavors inspired by her many travels. stem removed. cooking side by side Chef Emeril Lagasse. peeled 1/4 cup orange juice 2 tablespoons lime juice (2 limes) 3 tablespoons sugar Salt to taste 1. plus many other acclaimed chefs. garlic powder. and several grinds of black pepper. cayenne pepper. recipe follows. from Monday. Toss in the flour again and allow to rest another hour.Continued from previous page. salt. Sunny Anderson debuted on Food Network in 2005 as a special guest on Emeril Live. Serve with Sunny’s Quick Cranberry Salsa. Pour into a bowl and refrigerate for 30 minutes before serving. Shake off excess flour. November 23. making sure to fry in batches to maintain the temperature. 2. Frying time varies. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Call in and ask Sunny Anderson. For info & schedule go to siriusxm. In a large saucepan. F R I E D For the Dredge: 2 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons salt 1 tablespoon cayenne pepper Freshly ground black pepper Peanut oil for deep frying T U R K E Y L E G S with S u n ny’s Q u ick Cra n b erry Sa lsa Dredge the Drumsticks 1. heat several inches of oil to 375 degrees. Place all ingredients in a food processor and blend until everything is broken down. Sunny currently hosts the popular Food Network series Cooking for Real. SIRIUSXM Channel 110 26 . In 2007. Toss legs in flour mixture then place on a wire rack set over a baking sheet and let stand 1 hour. but 4 minutes per pound of meat works. In a large brown bag or bowl combine flour. seeds left in 1 clove garlic.

3. minced 1 clove garlic. Fold into glazed carrots. 2. minced 1 cup glazed carrots (recipe above) 2 tablespoons mixed chopped herbs (chives. Blue Hill at Stone Barns received a three-star review in The New York Times. carrot juice. In a small sauté pan. minced 1 tablespoon olive oil 1/2 cup pearl barley 2 cups vegetable stock Kosher salt and ground white pepper For the Carrots: 1 cup mixed variety of heirloom carrots. In a medium saucepan. plus many other acclaimed chefs. diced 1/4 cup carrot juice 1/4 cup orange juice Salt and pepper Pinch of whole cumin seed 1 teaspoon unsalted butter 1 teaspoon lemon juice For the Shiitakes: 8 shiitakes. 3.com/martha. parsley) To serve Toss shiitakes. November 21 to Wednesday. carrots and barley together. orange juice. 1. without coloring. SIRIUSXM Channel 110 27 . sweat onions and garlic in olive oil until soft. it garnered the James Beard Foundation’s “Outstanding Restaurant Award. Add butter and lemon juice.” Mike previously acted as executive chef at Blue Hill Stone Barns. or until carrots are tender and liquid has evaporated. Combine carrots. over medium heat. Under Mike’s leadership. Spoon into bowl and top with mixed chopped herbs.. 2. November 23. Cook for 15 minutes uncovered. Cover with vegetable stock. In 2008. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 1. season with salt and pepper. and a James Beard Foundation nomination for “Best New Restaurant” in 2005.B A R L E Y R I S O T T O W I T H S H I I T A K E M U S H R O O M S INGREDIENTS Serves 4 For the Barley: 1 small onion. collaborating with Chef-Owner Dan Barber. stems removed. or until barley is tender Call in and ask Michael Anthony. which has been named the most popular restaurant in NYC by the Zagat Survey six times.Photos by: Ellen Silverman BY MICHAEL ANTHONY C A R R O T . For info & schedule go to siriusxm. Michael Anthony is executive chef and partner at New York’s Gramercy Tavern. caps sliced 1 tablespoon olive oil 1 clove garlic. and cumin seed in a small saucepan. Add barley and stir for 2 minutes. from Monday. DIRECTIONS 1. sauté mushrooms with garlic and oil until tender. and bring to simmer over medium heat. season with salt and pepper. tarragon. and let simmer for 30 minutes uncovered. 2.

4. Combine the grapefruit juice. so be careful and check the temperature after 45 minutes in any case. and let it stand at room temperature for 45 minutes. SIRIUSXM Channel 110 28 Photo Credit: Quentin Bacon . roughly 1 hour and 25 minutes for a large roast. Recipe courtesy of Molto Batali (ecco 2011). was released in October. Mario is the author of eight cookbooks.Photo Credit: Melanie Dunea BY MARIO BATALI I N INGREDIENTS 1/2 cup grapefruit juice 4 clementines. 7. clementines. reserving the marinade. Mario and Joe opened Eataly. 6. 3. wine. peeled A L E G O F L A M B C L E M E N T I N E C R U S T DIRECTIONS 1. Reduce the oven temperature to 400 degrees. (It may be only 45 minutes for a small one. preheat the oven to 425 degrees. nonreactive dish or pan. and refrigerate for at least 12 hours (up to 36 hours). and turn the lamb to coat it on all sides. Meanwhile. halved 1 cup dry white wine 3 garlic cloves. 2 tablespoons black pepper. Babbo. November 21 to Wednesday. Remove the pan from the oven and allow the lamb to rest for 20 minutes before carving. a 50. and transfer it to a roasting pan. shallow. and the oil in a blender or processor. garlic. November 23.000 square foot marketplace in New York City. His most recent. and pulse until the mixture forms a rough paste. 5. Along with hosting a variety of television shows. 2 tablespoons chopped fresh rosemary leaves Freshly ground black pepper 1/4 cup extra-virgin olive oil 1 boneless leg of lamb (5 to 7 pounds — always get the bigger one). plus many other acclaimed chefs. Place the pan in the oven and roast for 20 minutes. Remove the lamb from the marinade. Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship New York City enoteca. including Iron Chef America.) 8. from Monday. 2. rosemary. Rub the marinade over it. rolled and tied by your butcher Coarse (kosher) salt Call in and ask Mario Batali.com/martha. and continue roasting until an instant-read thermometer registers 130 degrees for medium-rare. Cover. Place the lamb in a large. Season the lamb aggressively with salt and pepper. and add 1 cup of water to the roasting pan. In the summer of 2010. Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011). For info & schedule go to siriusxm. Rub the reserved marinade over the lamb. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.

Toast the flour in a large saucepan until rust in color. 8. Slice turkey and serve with stuffing on side and gravy over top. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 2. onions. November 21 to Wednesday. Prum Wehlener Uhr Kabinett Riesling from Mosel-Saar-Ruwer) 4 carrots. Call in and ask Joey Campanaro. including a two-star review from The New York Times. chicken stock and stir constantly until smooth. strain and add the cooked. peeled 2 heads celery 2 large celery roots. Heavily season the remaining turkey meat with salt and white pepper. including the liver. The Little Owl. peeled 4 onions. peeled and chopped 1 cup dried figs. figs. Cut the bread into 1-inch cubes. Set aside to cool. When the gravy has reached a sufficient viscosity. divided 3 bottles Riesling (recommended: 2003 Joh. has received acclaim from critics and guests alike. stems removed. plus more as needed 2 Pullman loaves white bread 1 quart chicken stock 1 cup Madeira wine Sea salt and white pepper 3 cups all-purpose flour 2 bay leaves 1 bunch fresh thyme leaves. He has appeared on everything from Iron Chef America to the Today Show and the Martha Stewart Show. add the Madeira and deglaze the pan. Wrap the seasoned meat in the soaked cheesecloth. Refresh everything with chopped fresh herbs. and celery root so that they are all about the same size. Melt 1 pound butter and toss with vegetable and bread mixture. and olive oil. 30 to 45 minutes. Joey Campanaro was raised in an Italian-American household in Philadelphia where the food of his childhood inspired him to make cooking his vocation. plus many other acclaimed chefs. Add only the offal cuts of the turkey and saute until lightly browned and cooked through. Bake for 45 minutes. Spread out on sheet pans and toast in the oven until golden. Spread out on sheet pans and roast in the oven until vegetables are tender. Roast at 400 degrees for 25 minutes. Cook until thickened. Soak the cheesecloth in the wine and butter mixture. When lightly browned. chopped Special Equipment: 10 feet of cheesecloth DIRECTIONS 1. Toss vegetables with garlic.BY JOEY CAMPANARO R I E S L I N G R O A S T T U R K E Y W I T H F I G A N D R O O T V E G E TA B L E D R E S S I N G INGREDIENTS Serves 8 1 (12-pound) whole turkey 5 pounds unsalted butter. His restaurant. Transfer to a large baking dish and add enough chicken stock to cover the mixture. 9. 4. For info & schedule go to siriusxm. 7. remaining 3/4 pound butter. and reserve. peeled 4 heads garlic. Jos. SIRIUSXM Channel 110 29 . Set aside. to taste. chopped 2 bunches fresh parsley leaves. Melt 1/2 cup (8 tablespoons) butter in a large sauté pan over mediumhigh heat. Debone the entire turkey and separate into parts. Preheat the oven to 400 degrees. Add turkey drippings. November 23. 6. Remove the cheesecloth from the skin and continue roasting for an additional 15 minutes. Reserve the drippings. Medium dice the carrots. from Monday. chop into pieces. Set aside. Hold the roasted turkey at room temperature for 12 minutes before slicing. bay leaves. celery. Combine the roasted vegetables mixture with the toasted bread in a large bowl.com/martha. Melt 3 pounds of the butter and combine with Riesling. 5. rough chopped 1/2 cup olive oil. about 10 minutes. 3. Reserve all of the offal cuts separately. chopped offal cuts to the gravy. Reserve stuffing and keep warm. Keep checking the temperature of the meat every 15 minutes until it registers 165 degrees.

let sit and do not move until some of the fat renders out. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 2. finely chopped 2 confit duck legs. Spoon the spaetzle alongside the sliced duck breast and drizzle with aged balsamic and serve. Turn the heat down to medium-low and continue to cook on the skin side. Call in and ask Amanda Freitag. Heat a large shallow sauté pan (or two depending on the size) over high heat. thinly sliced 1 teaspoon rosemary. skin-on sunchokes (Jerusalem artichokes) 2 garlic cloves. skin scored 1 tablespoon aged balsamic vinegar 1. Season the duck breast with salt and pepper on both sides and place carefully into the hot pan. Periodically remove some of the duck fat from the pan. November 21 to Wednesday. shredded 2 tablespoons finely chopped fresh parsley 4 Long Island Pekin Duck breasts.com/martha. skin side down. With tongs turn the duck over and continue cooking to your desired temperature (I suggest medium). Remove from pan and let rest for 4 minutes and then slice into thin slices and place on the plate.BY AMANDA FREITAG L O N G INGREDIENTS Serves 4 1 cup all-purpose flour I S L A N D D U C K DIRECTIONS For the Duck Breast B R E A S T with Su n ch oke Sp a etz le a n d Du ck Con f it 1/2 teaspoon plus 2 tablespoons salt 2 eggs 1/4 cup milk Pinch grated nutmeg 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 2 cups diced. Continued on next page. 3. For info & schedule go to siriusxm. November 23. SIRIUSXM Channel 110 30 . from Monday. This process will take 12 to 15 minutes to create a golden brown crispy skin. plus many other acclaimed chefs.

In a large skillet. Combine the wet and dry ingredients until a smooth batter forms. cook over medium-high heat until the duck and the spaetzle crisp and turn golden brown. add the spaetzle and the shredded duck confit. Now after almost 20 years of being a groundbreaking. Place the olive oil in a large bowl. toss and serve. add the parsley. Repeat with the remaining batter. 3. Add the sunchokes and cook. Remove from the heat. Cover and let rest for 30 minutes. She has battled Bobby Flay on Iron Chef America. L O N G For the Spaetzle I S L A N D D U C K B R E A S T with Su n ch oke Sp a etz le a n d Du ck Con f it 1. Add the garlic.com/martha. Call in and ask Amanda Freitag. In a separate bowl. In a large bowl. 2. For info & schedule go to siriusxm. SIRIUSXM Channel 110 31 . When the butter foams. Amanda is proud to be working on her passion project. bring 1 gallon of water to a boil and add the remaining 2 tablespoons of salt. November 21 to Wednesday.Continued from previous page. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. stirring. a New York City Restaurant. heat 2 tablespoons of the butter over medium-high heat. Place a colander or spaetzle-maker over the water and begin to pass the dough through the holes into the water. Toss the spaetzle in the oil to prevent sticking. whisk the flour and 1/2 teaspoon salt together and create a well in the middle. November 23. Amanda Freitag is the former executive chef of The Harrison. from Monday. remove with a strainer and transfer to the bowl with the oil. highly acclaimed female chef in New York City. the rosemary and the remaining 1 tablespoon of butter. until browned. a restaurant of her own. In a large pot. and most recently can also be seen as a chef contributor on the Cooking Channel series Unique Eats. When the spaetzle floats (after about 1 minute). whisk together the eggs. plus many other acclaimed chefs. served as a judge on the Food Network series Chopped. milk and nutmeg and pour into the well.

Heat a sauté pan over medium heat for 2 minutes. Add the shallots to the pan and return the pan to the heat. Quickly reheat the sauce. With the point of a knife. Chef Michael Lomonaco is the executive chef and managing partner at Porter House New York. This winter. Lomonaco will open Center Bar. 4. skin-side up.com/martha. and stir. or two 1-pound Magret duck breasts Fine sea salt and freshly ground black pepper 3 tablespoons chopped shallots 1 tablespoon grated ginger 2 tablespoons honey 1/2 cup black currant jam. slice the duck breasts lengthwise or cross-wise and arrange the slices of 1 breast on each of 4 plates. 3. 6 to 8 ounces each. 7. and cook over medium to low heat to render the fat and brown the skin. To serve. 4 whole duck breasts. Carefully drain off and discard any accumulated fat from the pan and return it to the stove. if necessary. Put the duck breasts in the pan. 2 minutes. jam. home-made or high-quality store-bought 1/4 cup cider vinegar Call in and ask Michael Lomonaco. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. For info & schedule go to siriusxm.L A C Q U E R E D D U C K B R E A S T DIRECTIONS 1. being careful not to pierce the flesh. 6. and drizzle some around the duck breasts. 5. He has authored two cookbooks. honey. 6 to 8 minutes. Season the duck breasts with salt and pepper. Previously. and reheat in the oven for 3 minutes. SIRIUSXM Channel 110 32 . brush some lacquer on the upward-facing side of each breast. on a nonstick cookie sheet.BY MICHAEL LOMONACO B L A C K INGREDIENTS Serves 4 C U R R A N T . 2. Remove the duck breasts to a plate and cover to keep warm. Carefully turn the duck breasts over and brown the flesh side for 3 to 4 minutes. November 23. and vinegar. Put the duck breasts. or several more minutes for Magret breasts. Sauté the shallots until softened but not browned. and hosted the television programs Epicurious on the Travel Channel and Michael’s Place on Food Network. skin-side down. from Monday. Preheat the oven to 375 degrees. November 21 to Wednesday. a small plates restaurant featuring wines from around the world and cocktails in Time Warner Center. plus many other acclaimed chefs. Bring to a simmer and let simmer for 2 or 3 minutes to reduce and thicken to a lacquer-like glaze. Lomonaco was executive chef at New York’s ‘21’ and executive chef of Windows on the World. This helps release and render the layer of fat under the skin and makes the finished duck look stunning. then add the ginger. score the skin side of the duck breasts in a crosshatch pattern.

S I D E S Roasted Pumpkin with Fontina Fonduta by Mario Batali Page 40 & S A L A D S Photo Credit: Quentin Bacon SIRIUSXM Channel 110 .

3 to 5 minutes. She is also the host of The Martha Stewart Show. Russell . Spoon remaining dressing into a buttered 2-quart baking dish. such as Sauvignon Blanc 16 cups cubed cornbread (about 2 3/4 pounds) 3 tablespoons finely chopped fresh sage 3 large eggs. Season with 1 1/2 teaspoons salt and teaspoon pepper.) Bake. Martha Stewart Living® Omnimedia. covered. Inc. magazine publisher. 3. 2. Add wine. If necessary. the Emmy® Award-winning television program now airing on Hallmark Channel. plus many other acclaimed chefs. Toss gently (cornbread will break down into smaller pieces). add cornbread. 3 to 5 minutes. (It can be made up to 2 days ahead. Inc. Martha Stewart is a bestselling author. uncover. refrigerate. melt butter over medium heat. (To make ahead. add up to 1/2 cup more broth so stuffing is moist but not soggy.) 4 tablespoons butter. finely chopped Coarse salt and ground pepper 1/2 cup dry white wine. for 30 minutes.com. season with salt and pepper. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. Add onion and celery. pour up to 1 cup remaining broth over top to moisten. November 23. and cook until evaporated. up to 5 hours. For info & schedule go to siriusxm. from Monday. Cook. If stuffing turkey. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. is the leading provider of original “how-to” information. In a large skillet. SIRIUSXM Channel 110 34 Photo Credit: John Kernick Copyright © 2011. Call in and ask Martha Stewart. stirring occasionally. finely chopped 3 celery stalks. Spread pecans on a large rimmed baking sheet. sage. Transfer to a large bowl. heated 1. and business magnate. and toast until fragrant. Pour 1/2 cup hot broth over cornbread mixture. set aside. until softened. or bake it yourself using your favorite recipe. and pecans. and bake until browned. set aside 4 cups dressing. Photo Credit: David M. Martha Stewart Living® Omnimedia. All rights reserved. let cool slightly. Preheat the oven to 375 degrees. beaten 2 cups reduced-sodium chicken broth. plus more for baking dish 1 large onion. As first seen in the November 2008 issue of Everyday Food magazine. November 21 to Wednesday. 8 to 10 minutes. For more visit www. eggs. To bowl. about 15 minutes more. Makes 12 cups.BY MARTHA STEWART P E C A N INGREDIENTS 1 1/2 cups coarsely chopped pecans C O R N B R E A D DIRECTIONS D R E S S I N G Buy a high-quality cornbread.everydayfood.com/martha.

Roast until flesh is tender. Martha Stewart is a bestselling author. Photo Credit: David M. skimmed of fat DIRECTIONS 1. Set chestnuts aside. 20 to 25 minutes. trimmed and cut in half Salt and freshly ground black pepper 1/2 cup cider vinegar 1/4 cup sugar 1/4 cup homemade turkey stock or low-sodium canned. Cook. magazine publisher. For more visit www. keeping chestnuts whole if possible.com. until brussels sprouts are tender and spotted deep brown.marthastewart. Add brussels sprouts. stirring occasionally. cut side up. Inc. Martha Stewart Living® Omnimedia. Call in and ask Martha Stewart. and business magnate. Immediately remove and discard shells. She is also the host of The Martha Stewart Show. cut a large X into the shell of each chestnut on one side. Cook. 3. Preheat the oven to 400 degrees. until liquid has been reduced to a syrup. holding in a clean kitchen towel.BY MARTHA STEWART C A R A M E L I Z E D C H E S T N U T S A N D B R U S S E L S S P R O U T S Two cups vacuum-packed whole cooked chestnuts in jars can be substituted for fresh ones. and serve. Add vinegar. Melt butter and oil in a large saute pan set over medium-high heat. from Monday. Inc. Arrange on a baking pan in a single layer. Transfer to a serving dish. Add roasted chestnuts. For info & schedule go to siriusxm. 4 to 5 minutes. season with salt and pepper. 4. plus many other acclaimed chefs. stirring occasionally. Martha Stewart Living® Omnimedia. and turkey stock. the Emmy® Award-winning television program now airing on Hallmark Channel. Chestnuts are easiest to peel while hot.com/martha. Using a paring knife or a chestnut knife. Russell . gently stirring occasionally. is the leading provider of original “how-to” information. November 21 to Wednesday. peel one at a time. until golden. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Remove from oven. November 23. As first seen in the November 1998 issue of Martha Stewart Living® magazine. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. Cook. INGREDIENTS Serves 8 3/4 pound fresh chestnuts 2 tablespoons unsalted butter 1 tablespoon olive oil 2 pounds brussels sprouts. SIRIUSXM Channel 110 35 Photo Credit: Joseph Scafuro Copyright © 2011. All rights reserved. 16 to 18 minutes. 20 to 25 minutes. sugar. 2.

Note: If your honey crystallizes (a natural occurrence). peeled and cut into 1/2-inch pieces 1/2 cup walnut halves 1/4 cup honey 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 3 to 5 sprigs thyme V E G E T A B L E S Honey glazes this simple side dish of roasted sweet potatoes. parsnips. plus many other acclaimed chefs. is the leading provider of original “how-to” information. DIRECTIONS 1. carrots.everydayfood. Preheat the oven to 375 degrees. peeled. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife. and parsnips with sweetness and sheen. season with salt and pepper. 3. SIRIUSXM Channel 110 36 Photo Credit: Marcus Nilsson Copyright © 2011. halved. honey. Inc.R O A S T E D INGREDIENTS Serves 4 2 medium sweet potatoes (1 pound total). your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. November 21 to Wednesday. the Emmy® Award-winning television program now airing on Hallmark Channel. 2. and business magnate.com. Russell . microwave it for 30 seconds to return it to a liquid state. and oil. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. Call in and ask Martha Stewart. All rights reserved. from Monday. She is also the host of The Martha Stewart Show. and cut into 1/2-inch pieces 4 medium carrots. Martha Stewart Living® Omnimedia. As first seen in the October 2010 issue of Everyday Food magazine. For info & schedule go to siriusxm. walnuts. about 1 hour. Martha Stewart is a bestselling author.BY MARTHA STEWART H O N E Y . In a 3-quart baking dish. cut into 1/2-inch pieces 2 medium parsnips. November 23.com/martha. Inc. magazine publisher. carrots. Martha Stewart Living® Omnimedia. For more visit www. Photo Credit: David M. toss together sweet potatoes.

Fold the opposite side of the foil over to cover the beets. Toss to coat. leaves rinsed and cut into bite-size pieces (about 6 cups or 6 ounces of greens) 1 bunch rainbow chard. gently rub off the skin.) Remove the packet from the oven and set it aside. washed 1/2 cup plus 2 tablespoons olive oil 3 tablespoons water 1/2 teaspoon salt. which is generally thought to be milder than red wine vinegar or balsamic vinegar. about 45 minutes. plus many other acclaimed chefs. and season with a pinch of salt and pepper. plus more for seasoning Photo Credit: Steven Freeman R OA S T E D DIRECTIONS B E E T S A L A D with Wa ln u t Dre ssin g a n d C h e ese Crisp s 1. 1/4 teaspoon freshly ground black pepper. 2 tablespoons olive oil. and mix well. stems removed. 2. November 23. It tastes something like a cross between balsamic vinegar and sherry vinegar and either can be used as a good substitute. Transfer the dressing to a mixing bowl. Pour 2 tablespoons (or more to taste) of the dressing over the greens. Cut a piece of aluminum foil about 12 inches square.BY EMERIL LAGASSE E M E R I L’ S INGREDIENTS Serves 4-6 3 to 4 small red and/or golden beets. stems removed. shallot. place the beets. steady stream. Slice the beets into 1/8-inch-thick rounds (use a mandoline if you have one). toss the sliced beets in 1 tablespoon of the dressing. Combine the vinegar. If desired. Remove the beets from the foil packet. and set aside. unopened. and stir in the walnuts and tarragon. which is a fortified wine from southern France and is considered to be the French version of port. add the remaining oil in a slow. and remaining 1/8 teaspoon pepper in a blender. 6. from Monday. While the blender is still running. Place the packet on a baking sheet. honey. 4. leaves rinsed and cut into bite-size pieces Cheese Crisps (see recipe on next page) Call in and ask Emeril Lagasse. and seal all the edges tightly to form a packet. 3. transfer it to the oven. using a paper towel.com/martha. and 1/8 teaspoon of the pepper. for about 10 minutes. On one half of the square. and cook until the beets are tender. Preheat the oven to 350 degrees. blending until the vinaigrette is emulsified. water. Continued on next page. 5. November 21 to Wednesday. Note: Banyuls vinegar is made from Banyuls wine. Banyuls vinegar can be found in specialty markets. When the beets are cool enough to handle. 1/4 teaspoon of the salt. Place the dandelion greens and the chard in a large bowl. and garnish with the sliced beets and the Cheese Crisps. tops removed. mustard. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. remaining 1/4 teaspoon salt. SIRIUSXM Channel 110 37 . Divide the greens among four to six serving plates. Banyuls vinegar has a sweet and nutty flavor. In a separate mixing bowl. plus more for seasoning 1/4 cup sherry vinegar or Banyuls vinegar (see Note) 1 tablespoon finely chopped shallot 1 tablespoon honey 1/4 teaspoon Dijon mustard 1/2 cup chopped toasted walnuts 1 teaspoon minced fresh tarragon leaves 1 bunch baby dandelion greens. and season with a pinch of salt and pepper. spoon more dressing over each salad. (The beets are done when a paring knife is easily inserted into the middle. For info & schedule go to siriusxm.

such as Bianco Sardo. can be seen on Hallmark Channel. 3. which airs exclusively on Martha Stewart Living® Radio on SiriusXM. Inc. They make easy snacks that can be spiced up with dried herbs and spices. Cheese crisps make a fine accompaniment to soups and salads or they can be served on their own with cocktails. and his latest series. For info & schedule go to siriusxm. Call in and ask Emeril Lagasse.com/martha. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown. from Monday. Courtesy of HarperCollins Publishers. Spacing them 1 to 2 inches apart. Line a baking sheet with a Silpat.Continued from previous page. call-in radio program. Cheese crisps can be made from most hard cheeses such as Parmigiano-Reggiano. Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans. He has hosted over 2000 shows on the Food Network. SIRIUSXM Channel 110 38 Photo Credit: Steven Freeman . Cooking with Emeril. © 2010 by copyright MSLO. and Asiago. about 7 minutes. place 1-tablespoon mounds of the cheese on the Silpat. Orlando. Las Vegas. Emeril has a live. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Pennsylvania. Use the crisps as a garnish for soups and salads. 2. 3/4 cup shredded hard sheep’s milk cheese. November 21 to Wednesday. Emeril’s Table. E M E R I L’ S Cheese Crisps R OA S T E D B E E T S A L A D with Wa ln u t Dre ssin g a n d C h e ese Crisp s 1. From Farm to Fork by Emeril Lagasse. or parchment paper. Montasio. plus many other acclaimed chefs.. In addition to his television presence. Lagasse is the author of 16 cookbooks including his newest book Sizzling Skillets and other One-Pot Wonders. Remove from the oven and set aside to cool on the baking sheet. Preheat the oven to 350 degrees. November 23. and Bethlehem. all rights reserved.

Remove from the oven and pour nut mixture onto the baking sheet. Spread out on a rimmed non-stick baking sheet and cook until almost done and sugar is bubbling. she co-hosted Food Network’s series of specials Gotta Get It uncovering the latest and greatest food gadgets and gizmos on the market.com/martha. In 2007. 8 to 10 minutes. set aside. walnuts. Sunny currently hosts the popular Food Network series Cooking for Real. pumpkin pie spice. SIRIUSXM Channel 110 39 Photo Credit: Sunny Anderson . maple syrup. from Monday. With a spatula. a pinch of salt and a grind or two of pepper. Preheat the oven to 350 degrees. Return to the oven for 15 minutes. where she combines her approach to classic comfort foods with her passion for unique flavors inspired by her many travels. 4. Sunny Anderson debuted on Food Network in 2005 as a special guest on Emeril Live. spread everything out on the sheet again. plus many other acclaimed chefs. For info & schedule go to siriusxm. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Serve warm or allow to cool. stir and fold the nuts into the bacon. paprika. November 21 to Wednesday. cooking side by side Chef Emeril Lagasse. brown sugar. In a small bowl combine pecans. 3. In a small bowl combine bacon. Stir until everything is coated. brown sugar. paprika. then break apart. Call in and ask Sunny Anderson.Photo Courtesy of Food Network BY SUNNY ANDERSON S P I C Y .S U G A R E D N U T S A N D B A C O N INGREDIENTS Serves 4-6 For the Nuts 1 cup pecan halves 1 cup walnut halves 1/4 cup light brown sugar 2 tablespoons maple syrup 1 teaspoon pumpkin pie spice 1/2 teaspoon Hungarian paprika Kosher salt and freshly ground black pepper For the Bacon 6 strips center-cut bacon 1/4 cup light brown sugar Grated zest of 1 lemon 1/2 teaspoon Hungarian paprika Kosher salt and freshly ground black pepper DIRECTIONS 1. 2. stirring and spreading again halfway through. lemon zest. November 23. a pinch of salt and a grind or two of pepper.

Slowly add the milk. about 45 minutes. 8. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 3. plus many other acclaimed chefs. Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship New York City enoteca. November 21 to Wednesday. and then arrange the pumpkin pieces over it. Add the oil. For info & schedule go to siriusxm. November 23. Meanwhile. Remove the pan from the heat and cover the pan tightly with plastic wrap. a 50. and roast in the oven until golden brown and tender. Place the pumpkin pieces in a roasting pan. spoon the fonduta onto a warmed platter. grated 2 tablespoons plus 2 tablespoons freshly grated Parmigiano-Reggiano DIRECTIONS 1. 2. Call in and ask Mario Batali. To serve. Mario is the author of eight cookbooks. and toss to mix well. Recipe courtesy of Molto Batali (ecco 2011). and stir to combine. rosemary. from Monday. and whisk in the flour until well blended. Babbo. 5. Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011). whisking until the mixture thickens slightly. turning them occasionally. Grind fresh pepper over the pumpkin. Keep in a warm place until ready to serve.000 square foot marketplace in New York City.com/martha. Preheat the oven to 425 degrees. In the summer of 2010. Cut the pumpkin into 2-inch cubes and place them in a mixing bowl. was released in October. melt the butter in a saucepan over low heat. Season with salt and pepper 6. Then add the nutmeg. Along with hosting a variety of television shows. and serve. 7. Remove the roasting pan from the oven and allow the pumpkin to rest in the pan for 5 minutes. Fontina. 4. Mario and Joe opened Eataly. Peel the pumpkin and remove the seeds. including Iron Chef America.Photo Credit: Melanie Dunea BY MARIO BATALI R O A S T E D P U M P K I N W I T H F O N T I N A F O N D U T A INGREDIENTS 3 pounds pumpkin or hubbard squash 1/4 cup extra-virgin olive oil 2 tablespoons finely chopped fresh rosemary leaves Coarse (kosher) salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups whole milk 1/2 teaspoon freshly grated nutmeg 4 ounces Fontina Val d’Aosta cheese. SIRIUSXM Channel 110 40 Photo Credit: Quentin Bacon . His most recent. sprinkle with the remaining 2 tablespoons Parmigiano. and salt and pepper to taste. and 2 tablespoons of the Parmigiano.

Photo Credit: Nicole Franzen

BY FLOYD CARDOZ

R OA S T E D ACO R N S Q UA S H W I T H M A P L E SY R U P A N D L I M E
INGREDIENTS
Serves 6 1 tablespoon extra-virgin olive oil 2 star anise 3 cloves 1 small dried red chile, broken in half 3 tablespoons duck fat, bacon fat, or unsalted butter 2 bay leaves 5 large garlic cloves, sliced lengthwise Scant 1/4 cup thinly sliced peeled ginger One 5-inch rosemary sprig 1/2 large white onion, cut in half crosswise and thinly sliced 2 1/2 pounds acorn or Delicata squash (about 2), peeled, cut in half, seeded, and cut into 1-inch pieces about 1/4-inch thick 1/2 cup lime juice (from 2 large limes) Kosher salt and freshly ground black pepper 1/4 cup pure maple syrup

DIRECTIONS
1. Preheat the oven to 375 degrees 2. Heat the oil in a wide ovenproof 6-quart pot over moderately high heat and add the star anise and cloves. Cook, stirring, for 30 seconds. Add the chile, duck fat, bay leaves, garlic, ginger, rosemary, and onion. Cook, stirring, until the onion has softened, about 5 minutes. 3. Add the squash and lime juice, stirring to coat the squash with the lime juice, and season with salt and a generous amount of pepper. 4. Roast the squash, uncovered, in the middle of the oven, stirring occasionally until the squash is tender, about 30 minutes. Stir in the maple syrup and salt and pepper to taste. Remove the star anise, cloves, chile, bay leaves, and rosemary before serving.

Call in and ask Floyd Cardoz, plus many other acclaimed chefs, your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Floyd Cardoz is the Executive Chef of North End Grill in New York. He is also the consulting chef for El Verano Taqueria located at Citi Field, home of the New York Mets. In 2006, Floyd wrote his first cookbook, One Spice, Two Spice. In 2011, Floyd received the title of Top Chef on Bravo’s Top Chef Masters series, winning the grand prize of $110,000 for his designated charity of choice, the Young Scientist Cancer Research Fund at New York’s Mount Sinai School of Medicine.

SIRIUSXM Channel 110

41

Photo Credit: Victor Skrebneski

BY GALE GAND

PA R M E S A N
INGREDIENTS
1 1/2 cups heavy cream 2 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon kosher salt 2/3 cup grated Parmesan cheese 1/8 teaspoon cayenne 3/4 teaspoon dry mustard

B L AC K

P E P P E R

B I S C U I T S

DIRECTIONS
1. Preheat the oven to 400 degrees. 2. In a mixing bowl, whip the cream until stiff peaks form. 3. In the bowl of a mixer, blend together all the remaining ingredients. Add the whipped cream and mix at low speed just until combined. 4. On a lightly floured surface, roll or pat out the dough to 3/4-inch thickness. With a biscuit or cookie cutter or a clean empty can, cut out circles about 2 inches in diameter. 5. Transfer to an ungreased baking sheet with a spatula. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used. 6. Bake until golden brown, about 20 minutes, and serve immediately.

3/4 teaspoon freshly ground black pepper

Call in and ask Gale Gand, plus many other acclaimed chefs, your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Gale Gand, executive pastry chef and partner of the Five Diamond, Four-Star restaurant TRU in Chicago, with its newly awarded Michelin star, was named pastry chef of the year by The James Beard Foundation and Bon Appétit magazine in 2001. Host of Food Network’s Sweet Dreams, Gand has also appeared on Iron Chef America, Martha Stewart, Baking With Julia (Child), The Oprah Winfrey Show, and judged Bravo’s Top Chef and Top Chef Just Desserts. She is also a cookbook author with seven titles to her credit, including her most recent, Gale Gand’s Brunch.

SIRIUSXM Channel 110

42

BY KERRY HEFFERNAN

A R U G U L A
INGREDIENTS
Serves 6 2 bunches arugula 1 teaspoon cider vinegar 1 tablespoon sugar 1 large quince, peeled and medium-sized diced without seeds (can use firm pear such as Bosc if preferred) 1 fresh pomegranate, (can use seeds or 2 cups juice if reduced to syrup) 2 large egg yolks 1 small shallot, peeled and minced 3 tablespoons red wine vinegar 1 tablespoon prepared Dijon mustard 1 tablespoon water Kosher salt and pepper 1/2 cup canola oil 1/2 cup walnuts, lightly toasted 1 Belgian endive

S A L A D

with Pom eg ra n ate, Wa ln u ts a n d Q u in ce DIRECTIONS
1. Clean arugula leaves, remove excess stems, dry and reserve in the fridge. 2. In a small sauce pot combine 1 cup water, 1 teaspoon cider vinegar and 1 tablespoon sugar, add the quince and cook for 15 minutes or until just tender. Drain and reserve. 3. Cut the pomegranate in half; using a spoon, remove seeds and reserve. 4. In a blender, combine the egg yolks, shallot, vinegar, mustard and water and blend well for 30 seconds. Add salt and pepper to taste, and begin slowly drizzling in oil to combine in a “creamy” fashion. When enough oil is incorporated to produce a “heavy cream “consistency, add 3 tablespoons of walnuts and pulse briefly to chop nuts. Taste for seasoning. 5. Thinly slice endive lengthwise, and toss with arugula and 3 tablespoons of the dressing. Arrange over 4 small plates, evenly sprinkle quince, pomegranate seeds and remaining walnuts over each plate and drizzle the dressing over the top to serve.

Call in and ask Kerry Heffernan, plus many other acclaimed chefs, your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Executive Chef Kerry Heffernan brings 20 years of culinary excellence and leadership to the kitchen of South Gate in New York, which features outstanding American seasonal fare. In 1998, he became the opening Executive Chef and eventually partner at Eleven Madison Park in New York. Under his leadership, the restaurant received accolades from a wide variety of sources. Kerry has remained active outside the kitchen with numerous volunteer services, such as cooking for Share Our Strength, Project by Project, City Meals on Wheels and Kids for Kids.

SIRIUSXM Channel 110

43

2. November 21 to Wednesday. and Parmigiano and toss to combine. gets better as it sits and can be made a day in advance. and her first cookbook. Best known for her appearances on Bravo’s Top Chef All-Stars and Top Chef Season 4. For info & schedule go to siriusxm. top with pumpkin seeds.Photo Credit: LA Canvas BY ANTONIA LOFASO B R U S S E L S INGREDIENTS Serves 6 1 cup extra-virgin olive oil 1/3 cup balsamic vinegar 2 pounds Brussels sprouts shaved like a cabbage for cole slaw (mandoline works best) Half small red onion shaved (mandoline) 1 cup flat leaf parsley leaves 1/4 cup shaved Parmigiano-Reggiano Kosher salt and pepper 1/4 cup toasted hulled pumpkin seeds S P R O U T DIRECTIONS S A L A D This recipe is a great salad idea around the holidays — everyone loves Brussels sprouts this time of year. accepted a position at Beverly Hills’ best known restaurant. Add the Brussels sprouts. parsley. It also holds really well. After leaving Spago. Place on serving platter. Antonia Lofaso is one of America’s most beloved chefs. Foxtail. Wolfgang Puck’s Spago. onion. from Monday. The Busy Mom’s Cookbook. is due in fall 2012. she was hired to run the kitchen at a new Los Angeles hot spot. Lofaso attended the French Culinary Institute in New York City and. also in Los Angeles. 1. upon graduating. November 23. plus many other acclaimed chefs. She currently serves as Executive Chef for Black Market. SIRIUSXM Channel 110 44 Photo Credit: Jana Gallagher .com/martha. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Call in and ask Antonia Lofaso. Season generously with salt and pepper. In a large mixing bowl whisk together the vinegar and oil until well combined.

but these days I’m inclined to season my veggies myself. hosting Cooking Live. when my mom made sure that Birds Eye Peas and Pearl Onions in Lightly Seasoned Sauce occupied a bowl of honor on the groaning board. We’re doing very little here other than letting good ingredients speak for themselves. SIRIUSXM Channel 110 45 Photo Credit: Jamie Tiampo . was named best cookbook of the year by The International Association of Culinary Professionals. Sara Moulton is a chef. Remove to a bowl. Reduce the heat to medium-low. 2. but you’d be wrong. Cooking Live Primetime. November 23. really jazz up good old frozen peas. Add the peas to the pan and cook just until hot. November 21 to Wednesday. Remove the pan from the heat and set aside until the seeds stop popping. Return the onion to the pan and cook until it is hot. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. and Sara’s Secrets. for 30 seconds. to the Thanksgiving of my youth. this is a classic case of less is more. Add the mustard and cumin seeds. Sara Moulton’s Everyday Family Dinners. Pat the peas dry. 3. cover immediately and cook. shaking the pan.com/martha. combined with thinly sliced caramelized onion. Sara was one of the Food Network’s founding personalities. Indeed. You might figure that this recipe is too simple to be good. about 10 minutes.Courtesy of Sara Moulton BY SARA MOULTON S P I C E D P E A S A N D O N I O N This one takes me back. INGREDIENTS Serves 4 1 package (10 ounces) frozen green peas. and TV personality. Add the remaining 1 tablespoon of oil to the skillet and heat over high heat. season with salt and pepper to taste and serve. I loved them then. from Monday. stirring occasionally. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Halve and thinly slice the onion (about 1 cup). way back. This past June. plus many other acclaimed chefs. cookbook author. Call in and ask Sara Moulton. add the onion and sauté. The second season of Sara’s Weeknight Meals premiered in October on Public Television. For info & schedule go to siriusxm. thawed 1 medium onion 2 tablespoons vegetable oil 1 teaspoon yellow mustard seeds 1/2 teaspoon cumin seeds Kosher salt and freshly ground black pepper DIRECTIONS 1. until it is well browned. her most recent cookbook. The toasted cumin and mustard seeds.

Stir to mix. Stir once or twice. for garnish DIRECTIONS 1. CEO. Continue cooking over medium heat for 6 to 8 minutes. Pile thyme. Call in and ask Michel Nischan. SIRIUSXM Channel 110 46 Photo Credit: Andre Baranawski . drain the excess liquid from the pot. As the son of displaced farmers. Add 4 cups of fresh water and the bouquet garni. Pour enough cold water over it to cover by about 1 inch. November 23. garnish with parsley. Simmer very gently for 25 to 30 minutes. becoming a catalyst for change in the sustainable food movement. He translated these childhood values into a career as a James Beard Award-winning chef.Photo Credit: Bill Milne BY MICHEL NISCHAN B L AC K B A R L E Y A N D AU T U M N V E G E TA B L E S INGREDIENTS Serves 4-6 8 ounces uncooked black barley 1 small bunch of fresh thyme 2 bay leaves 1/4 teaspoon black peppercorns Grated zest of 1 orange 1/4 cup diced parsnip (1 small parsnip) 1/4 cup diced carrot (1 small carrot) 1/4 cup diced celery root (1 small root) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Flat-leaf parsley leaves. bay leaves. founder and president of Wholesome Wave. from Monday. 4. Tie the corners together to make a bouquet garni. plus many other acclaimed chefs. The Rodale Institute and The Center for Health and the Global Environment (Harvard Medical School). 3. or until the barley is tender. Michel Nischan. If necessary. Put the barley in a bowl. Add the parsnip. Reduce the heat to medium-low. or until the vegetables are tender and the butter has melted. Bring to a boil over medium-high heat. Drain the barley. Lay an 8-inch by 8-inch double thickness of cheesecloth on a work surface. celery root and butter. grew up with a great appreciation for local agriculture and those who work the land. author and restaurateur. and serve. peppercorns. Transfer it to a large pot. Michel serves on the Board of Trustees for the James Beard Foundation. and orange zest in the center of the cheesecloth.com/martha. November 21 to Wednesday. Season to taste with salt and pepper. For info & schedule go to siriusxm. Set aside to soak for 24 hours 2. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. carrot. An Ashoka Fellow.

SIRIUSXM Channel 110 47 Photo Credit: Angie Mosier . washed 2 heads garlic. Remove the pan from the oven and toss with butter. Serve hot. Call in and ask Eric Ripert. Drizzle the olive oil over the potatoes and garlic and season to taste with salt and pepper. then scatter the sprigs of rosemary and thyme over the potatoes and roast the fingerlings until golden brown and tender. a “29” food rating from the 2011 Zagat Guide. Eric is a regular guest judge on Bravo’s Top Chef. from Monday. plus many other acclaimed chefs. and has upheld a four-star review from The New York Times for over two decades. a n d Thym e INGREDIENTS Serves 8 3 to 3 1/2 pounds fingerling potatoes. Cut the fingerling potatoes in half and place them on a large rimmed baking sheet with the garlic cloves.Photo Credit: Nigel Parry BY ERIC RIPERT R OA S T E D F I N G E R L I N G P OTATO E S with G a rlic.com/martha. November 21 to Wednesday. Pellegrino World’s 50 Best Restaurants list. 3. For info & schedule go to siriusxm. host of his own Emmy® Award-winning PBS TV series Avec Eric and the author of four cookbooks. Eric Ripert is the chef and co-owner of New York’s Le Bernardin. Preheat the oven to 400 degrees. unpeeled 1/4 cup olive oil Fine sea salt and freshly ground white pepper to taste 4 sprigs rosemary 4 sprigs thyme 3 tablespoons butter DIRECTIONS 1. including Avec Eric (2010). The celebrated restaurant holds three stars from the Michelin Guide. cloves separated. Lightly toss the potatoes to coat. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. ranked 15 on the S. November 23. 20 to 25 minutes. the highest of any restaurant in the city. 2. Rosem a ry.

Then flip the wedges and cook until they start to become well-browned. November 23. Preheat the oven to 425 degrees. 4. set aside. transfer to a blender and purée until smooth. Strain. and 4 tablespoons of the oil.Photo Credit: Alan Batt BY BILL TELEPAN C A U L I F L O W E R W I T H S H E L L B E A N S A N D A N H E R B INGREDIENTS Serves 6 2 teaspoons chopped oregano 2 teaspoons chopped thyme 2 teaspoons chopped parsley 8 tablespoons extra-virgin olive oil 1 head cauliflower. and Alfred Portale at Gotham Bar & Grill. Chef Bill Telepan’s eponymous restaurant. Inspired by Ingredients. In a 2-quart saucepan. plus many other acclaimed chefs. parsley. cook the remaining 6 wedges of cauliflower for 5 minutes. Chill immediately in ice water for about 3 minutes. In a small saucepan over low heat warm the beans in their liquid. In a medium pot of lightly salted boiling water. 5 to 7 minutes. SIRIUSXM Channel 110 48 . Cover the pan and cook over medium heat until cauliflower is tender. reserving the liquid. heat the remaining 2 tablespoons of oil over high heat. and the chopped cauliflower. November 21 to Wednesday. Keep warm. Chef Telepan worked under Daniel Boulud at Le Cirque. thyme.com/martha. Add the cauliflower wedges and cook until well-browned on one side. about 15 minutes. set aside and keep warm. In a small bowl combine the oregano. 2. drain and dry with a towel. Place a wedge of cauliflower into the purée and finish with the herbed oil. place the cauliflower purée in the center of 6 plates. Telepan. 1 tablespoon water. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. In a large skillet. in 2004. To finish the dish. Call in and ask Bill Telepan. For info & schedule go to siriusxm. sprinkle with salt. Gilbert Le Coze at Le Bernardin. Place a spoonful of the crushed beans next to the purée. from Monday. Stir in 1 tablespoon of the oil and 2 tablespoons of the bean liquid. Remove from heat. Chop 2 of the cauliflower wedges into small pieces. 3 to 4 minutes. opened on the Upper West Side of New York in December of 2005. Before opening his own restaurant. cut in 8 wedges Kosher salt 1 cup mixed cooked beans with liquid reserved O I L DIRECTIONS 1. 3. Place the beans in a mixing bowl and crush them with the back of a spoon or small pot. following the release of his successful cookbook. 5. Add 1/4 cup water and place in the oven for about 5 minutes or until tender. combine 1 tablespoon of the oil. 6.

Italian My Way. add the rosemary and garlic. Serve hot. Remove and cool. Season lightly with sea salt. plus many other acclaimed chefs. cover with cold water.Photo Credit: Fabrizio Ferri Photo Credit: Jeffrey Prehn BY JONATHAN WAXMAN C R I S P INGREDIENTS Serves 4 P O T A T O E S B A R B U T O S T Y L E DIRECTIONS 1. Waxman is the chef and owner of Barbuto in Manhattan’s West Village. from Monday. Wash and scrub potatoes. November 21 to Wednesday. Preheat the oven to 375 degrees. A Great American Cook. and roast in the oven for 40 minutes to an hour. His first cookbook. For info & schedule go to siriusxm. A successful chef. was published in 2007 and his second book. Place in a stockpot. Bring to a simmer and cook for about one hour or until the potatoes are al dente. add the extra-virgin olive oil and butter and then the potatoes. Place potatoes in a heavy skillet. sprinkled with the grated Parmesan. Remove from the refrigerator and chunk with a fork until you have large bite-sized pieces. 2. Jonathan Waxman has graced such prestigious kitchens as Chez Panisse in Berkeley and Michael’s in Los Angeles. 4 organic russet potatoes (3 1/2 pounds) 2 branches rosemary 3 cloves garlic 1/4 cup extra-virgin olive oil 3 ounces (6 tablespoons) sweet organic butter 1 tablespoon sea salt 2 tablespoons grated Parmesan Call in and ask Jonathan Waxman. He participated in two seasons of Top Chef Masters on Bravo. 4. then leave in fridge overnight. was released in April of 2011. 3. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. SIRIUSXM Channel 110 49 .com/martha. November 23. 5. Today. restaurateur and author. 6. Stir occasionally until crispy and golden brown.

Over the years. and smooth texture. cored and sliced 2/3 cup Rogue Creamery® or other blue cheese 2/3 cup Harry & David candied pecans. 2. the incomparable Moose Munch® snack. Gradually whisk in the walnut oil. sweetness. Hosting guests this holiday season? Here’s an idea — the Harvest to Holidays gift basket from Harry & David. Generously drizzle the dressing over the salad. Shop www.com/martha. Top with fans of pear slices. Arrange on four chilled plates.HarryandDavid. November 21 to Wednesday. 2. Harry & David has added many gourmet treats to their beautifully arranged gifts. November 23.com/HarvestToHolidays. and top with nuts. In a medium bowl.RECIPE AND PHOTO COURTESY OF HARRY & DAVID R O YA L R O G U E INGREDIENTS Serves 4 1 head butter lettuce. Gently tear the lettuce into bite-size pieces. Just in time for the holidays. 1 large or 2 small Royal Riviera® Pears. washed and dried R I V I E R A ® P E A R V A L L E Y S A L A D DIRECTIONS 1. Harry & David has been growing extraordinary Royal Riviera® Pears for over 75 years in the Rogue Valley of Southern Oregon. this exclusive gift is available at www. Chill for 20 minutes. chocolate truffles. Call in and ask your questions to many acclaimed chefs on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. and more.com or call 800-547-3033. it’s perfect for snacking and sharing. Evenly sprinkle blue cheese over the pears and lettuce. perfect for any occasion. whisk together the first five ingredients. Get your fresh fruit basket and more today.HarryandDavid. roasted pecans or roasted walnuts For the Dressing 2 or 3 tablespoons Champagne vinegar 1 tablespoon Dijon mustard 1 tablespoon honey (optional) 1/2 teaspoon sea salt 1 teaspoon freshly ground black pepper 3/4 cup walnut oil 1. These pears are renowned for their unique flavor. and serve immediately. from Monday. For info & schedule go to siriusxm. SIRIUSXM Channel 110 50 . Filled with legendary Royal Riviera® Pears.

D E S S E R T S Butternut Squash Gingerbread by Tom Douglas Page 62 Photo Credit: Sarah Flotard SIRIUSXM Channel 110 .

Inc. Place filling in piecrust. Trim edges flush with rim. Peel and core apples. 6. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Russell Photo Credit: Matthew Hranek Copyright © 2011. salt. roll 1 disk of dough to 1/8 inch thick. working in a spiral from the outside in to the center. Refrigerate for 1 hour. SIRIUSXM Channel 110 52 . plus more for dusting 1 teaspoon coarse salt 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg 3 tablespoons cold unsalted butter. sugars. and refrigerate for 30 minutes. Once the filling has been covered with rounds. Thinly slice half the apples. Arrange dough rounds over filling. Using a 1 3/4inch fluted round cutter. and nutmeg in a large bowl.Photo Credit: David M. overlapping them slightly. To make egg wash. cut into small pieces 1 large egg yolk 1 tablespoon heavy cream Fine sanding sugar. 4. lemon zest and juice. cinnamon. lightly brush entire top of pie with egg wash. Lightly brush edge of piecrust with egg wash. for sprinkling Continued on next page. from Monday. For info & schedule go to siriusxm. plus many other acclaimed chefs. 3. Fit into a 9-inch deep-dish pie plate. rerolling scraps if necessary. November 21 to Wednesday.com/martha. and cut remaining apples into 1-inch pieces. Martha Stewart Living® Omnimedia. On a lightly floured work surface. mounding it in the center. whisk together egg yolk and cream in a small bowl. Roll remaining disk of dough to 1/8 inch thick. flour. November 23. 5. Lightly brush top of each round with egg wash as you work to help them adhere to one another. Serves 6 to 8. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust. Toss together apples. 2. Place rounds on a parchment-lined baking sheet. cut out about 70 rounds. Call in and ask Martha Stewart. All rights reserved. BY MARTHA STEWART W I T H INGREDIENTS S P I C E D F L U T E D A P P L E P I E R O U N D C U T O U T S DIRECTIONS 1. Overlapping disks of pâte brisée top a highly spiced apple pie. makes an 8-inch tart Pâte Brisée (see recipe on next page) 4 pounds Granny Smith apples 1 tablespoon finely grated lemon zest 2 teaspoons fresh lemon juice 3/4 cup packed light-brown sugar 1/4 cup granulated sugar 1/4 cup all-purpose flour. Dot with butter.

W I T H S P I C E D F L U T E D A P P L E P I E R O U N D C U T O U T S 7. She is also the host of The Martha Stewart Show.Continued from previous page. For info & schedule go to siriusxm. add ice water in a slow. work quickly so that the butter remains cold. about 25 minutes. As first seen in the November 2007 issue of Martha Stewart Living® magazine. Martha Stewart is a bestselling author. With machine running. Add butter.com/martha.marthastewart. but you can use a pastry cutter instead. about 1 hour. and pulse until coarse crumbs form. November 23. and business magnate. about 10 seconds. 2. steady stream just until dough holds together and is not wet or sticky. and shape each into a disk. A food processor yields the best results. is the leading provider of original “how-to” information. Let cool completely on a wire rack. and bake until crust begins to turn golden brown. Inc. refrigerate at least 1 hour or overnight. 3.com. Divide dough into two portions. Reduce oven temperature to 375 degrees. Place a foil-lined baking sheet on lower rack to catch any juices. 8. Call in and ask Martha Stewart. plus many other acclaimed chefs. 10 minutes more. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. SIRIUSXM Channel 110 53 . salt. cut into 1/2-inch pieces 7 to 10 tablespoons ice water 1. and bake until crust is golden brown and juices are bubbling. with racks in middle and lower positions. and sugar in a food processor. Wrap in plastic. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. the Emmy® Award-winning television program now airing on Hallmark Channel. magazine publisher. Pulse flour. For the Pâte Brisée Makes enough for 1 double-crust or 2 single-crust 9-inch pies 2 3/4 cups all-purpose flour 1 1/2 teaspoons coarse salt 1 tablespoon granulated sugar 2 1/4 sticks (18 tablespoons) cold unsalted butter. Preheat the oven to 400 degrees. November 21 to Wednesday. Tent with foil if crust browns too quickly. For more visit www. Refrigerate pie for 1 hour. Martha Stewart Living® Omnimedia. no longer than 30 seconds. Place pie on middle rack. Sprinkle top with sanding sugar. chill the butter and the flour before using. Note: To ensure a flaky crust. from Monday.

place the mixture in an 11-by-6-by-2 3/4-inch plastic container (this size container works best) in the freezer for 1 hour. stir with a fork. and set bowl over an ice bath. 12 to 18 minutes. November 21 to Wednesday. covered. (At this stage. let chill over an ice bath or in refrigerator. Chop into 1/4-inch dice and toss with 2 tablespoons lemon juice. stirring occasionally. Combine chilled purée with syrup and 1/4 cup lemon juice. SIRIUSXM Channel 110 54 . 6 to 8 minutes. 3/4 cup plus 2 tablespoons sugar 9 Comice or other green-skinned pears 1/2 cup freshly squeezed lemon juice 1/2 cup fresh or frozen cranberries 1. about 4 hours. Call in and ask Martha Stewart. following the manufacturer’s instructions. After 1 hour. about 30 minutes. Meanwhile. from Monday. the purée may be passed through a fine strainer to get a smoother texture. Transfer to a medium saucepan. Combine sugar with 1 3/4 cups water in a medium saucepan. stirring every 30 minutes. Continue to freeze. until pears are very soft. 3. Transfer the mixture to an ice-cream machine and freeze. Add cranberries. until the sorbet has set and is completely frozen. For info & schedule go to siriusxm. Stir well. November 23. Reduce the heat to medium low and cook. plus many other acclaimed chefs.com/martha. Russell BY MARTHA STEWART P E A R INGREDIENTS Serves 6 A N D C R A N B E R R Y DIRECTIONS S O R B E T This dessert is elegant enough to serve with Thanksgiving dinner. peel and core 3 pears. either as a pre-dessert course or just as a lighter alternative to heavy pies and cakes. 2.Photo Credit: David M. and cook the mixture over medium-high heat. Cover and cook over medium heat until the juices are released. Continued on next page. Transfer the syrup to a metal mixing bowl. 5 to 8 minutes. about 30 minutes. until sugar has dissolved. or place in the refrigerator to chill. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.) Transfer purée to metal bowl. If a machine is not available. Transfer mixture to a food processor and process until smooth.

SIRIUSXM Channel 110 55 Photo Credit: Reed Davis Copyright © 2011. from Monday. For info & schedule go to siriusxm. make the serving shells. She is also the host of The Martha Stewart Show. Meanwhile. November 21 to Wednesday. Inc. All rights reserved. Serve immediately. To serve. Martha Stewart Living® Omnimedia. plus many other acclaimed chefs. magazine publisher. and garnish with the pear tops. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.marthastewart. and business magnate. Using a melon baller. Cut the top inch from the 6 remaining pears. Martha Stewart is a bestselling author. Martha Stewart Living® Omnimedia. Place the pears and their tops in a large plastic container.com/martha. .Continued from previous page. transfer to the freezer for at least 2 hours. November 23. P E A R A N D C R A N B E R R Y S O R B E T 4. Inc. scoop out as much flesh from the pears as possible.com. For more visit www. Call in and ask Martha Stewart. Brush the insides of the pears with the remaining 2 tablespoons lemon juice. and reserve the tops. the Emmy® Award-winning television program now airing on Hallmark Channel. As first seen in the November 1997 issue of Martha Stewart Living® magazine. fill frozen shells with sorbet. and cover. The shells may be prepared 2 to 3 days ahead. is the leading provider of original “how-to” information. leaving the skin intact. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets.

Martha Stewart is a bestselling author. Make the filling: With an electric mixer. Martha Stewart Living® Omnimedia. Remove from oven. Bake until golden around edges. Place springform pan on a rimmed baking sheet. 4. mix in flour (do not overmix). mix just until smooth. 5. and do not open the oven door while the cake is baking or cooling inside the oven. at least 4 hours. Make the crust: In a medium bowl. and salt. from Monday. Photo Credit: David M. November 21 to Wednesday. be careful not to overmix the batter. 10 to 12 minutes. Or. All rights reserved. with rack in center. Preheat the oven to 350 degrees. pulse graham crackers in a food processor until finely ground. For the Filling 4 packages (8 ounces each) bar cream cheese. Add pumpkin purée. the Emmy® Award-winning television program now airing on Hallmark Channel. For more visit www. Martha Stewart Living® Omnimedia. 2. very soft 1 1/4 cups sugar 3 tablespoons all-purpose flour 1 cup canned pumpkin purée 2 tablespoons pumpkin-pie spice 1 tablespoon vanilla extract 1/2 teaspoon salt 4 large eggs.com/martha. beat cream cheese and sugar on low speed until smooth. Cover with plastic wrap. To prevent the top from cracking. melted Note: To make the crumbs for the crust. Assemble a 9-inch nonstick springform pan.everydayfood. plus many other acclaimed chefs. Add eggs one at a time. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Unmold before serving. pie spice. Pour filling into springform. 3. room temperature C H E E S E C A K E DIRECTIONS 1. Transfer to oven. reduce oven heat to 300 degrees. She is also the host of The Martha Stewart Show. with the raised side of the bottom part facing up. vanilla. Russell .com Call in and ask Martha Stewart. Inc. For info & schedule go to siriusxm. and gently smooth top. cool completely. if you prefer. Bake 45 minutes. refrigerate until firm. November 23. Inc. magazine publisher.BY MARTHA STEWART P U M P K I N INGREDIENTS For the Crust 1 1/4 cups graham-cracker crumbs (from 10 whole crackers) 1/4 cup sugar 4 tablespoons unsalted butter. Turn off oven. sugar. SIRIUSXM Channel 110 56 Photo Credit: Mikkel Vang Copyright © 2011. mixing until each is incorporated before adding the next. mix cracker crumbs. and butter until moistened. As first seen in the November 2004 issue of Everyday Food magazine. is the leading provider of original “how-to” information. and business magnate. press firmly into bottom of pan. substitute the same amount of packaged graham-cracker crumbs. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. let cheesecake stay in oven 2 hours more (without opening).

Anthos. and EOS and bistro e in Miami. SIRIUSXM Channel 110 57 Photo Credit: Anna Williams . which is perfect if you’re a baker like me who gets impatient with too much precision! I like to make this with a dense. Combine the milk. Add the bread and stir to be sure all the bread is evenly moistened.Photo Credit: Caroline Owens BY DONATELLA ARPAIA P U M P K I N B R E A D P U D D I N G The beautiful thing about bread pudding is that it can’t fall like a soufflé or fail to set like a flan. November 21 to Wednesday. 3. she’ll debut a pilot on the Food Network and launch Donatella-branded appliances on a major home shopping network. sliced thick and torn into large chunks Butter and brown sugar for preparing the pan 2 tablespoons confectioners’ sugar You’ll Need: one 9 x 5-inch loaf pan DIRECTIONS 1. INGREDIENTS 4 cups whole milk 2 1/4 cups heavy cream 8 large eggs 1 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 (15-ounce) can pumpkin purée 1/2 pound bread. top with a dollop of whipped cream. Be sure to pole the pudding to see if any uncooked custard bubbles up from the bottom before removing it from the oven. Ladle the pudding mixture into the loaf pan or ramekins and bake until set. For info & schedule go to siriusxm. November 23. and serve warm. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. from Monday. at Christmastime. Her first cookbook. plus many other acclaimed chefs. This fall. You can bake it in individual ramekins if you prefer. Whip the 2 cups of cream and confectioners’ sugar together just until it forms soft mounds. cloves. followed by such ventures as davidburke and donatella. Dona. Preheat the oven to 275 degrees. Whisk until smooth. Donatella Cooks: Simple Food Made Glamorous was released in 2010. It’s very forgiving. panettone. well-structured bread such as a day-old rustic French or Italian loaf or. 2. She is a guest judge on the Food Network’s Next Iron Chef and Iron Chef America and a contributor to NBC’s Today Show. nutmeg and pumpkin purée in a large bowl. Butter a 9 by 5-inch loaf pan and dust with brown sugar.com/martha. Donatella Arpaia’s first restaurant was the wildly successful Bellini. about 1 1/2 hours. Cut the pudding in slices. Cover and let soak at least 4 hours or overnight in the refrigerator. eggs. granulated sugar. and Kefi in Manhattan. 1/4 cup cream. cinnamon. just reduce the baking time to 40 minutes and place the ramekins on a baking sheet. Call in and ask Donatella Arpaia.

the salt. a 50.com/martha. Place the pears in a bowl. Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship New York City enoteca. Mario is the author of eight cookbooks. plus many other acclaimed chefs.) 8. Mario and Joe opened Eataly. 7. In a separate bowl. Add the eggs. forming two concentric circles with 6 slices on the inside circle and 18 on the outside. and toss with the remaining 1/4 cup sugar and the lemon zest and juice. one and a time. the baking powder. use a handheld electric mixer on medium-low to cream together the butter. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. In the summer of 2010. Brush the sides and bottom of a 3-inch-deep 9-inch springform pan with the olive oil. Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011). about 3 minutes. SIRIUSXM Channel 110 58 Photo Credit: Quentin Bacon . Pour the batter into the prepared springform pan. Along with hosting a variety of television shows. 1 1/4 cups of the sugar. and slice each one into 8 even slices. from Monday. at room temperature 1 1/4 cups plus 1/4 cup sugar 2 teaspoons vanilla extract 5 tablespoons whole milk 5 large eggs. the vanilla. Preheat the oven to 375 degrees. Peel and core the pears. 3. and mix with a wooden spoon for 1 minute. and dust with the fresh breadcrumbs. Recipe courtesy of Molto Batali (ecco 2011). was released in October. November 23. (They will sink a bit. and the cinnamon. and the milk until the mixture is light and fluffy. 1/2 cup finely ground fresh breadcrumbs 12 tablespoons (1 1/2 sticks) unsalted butter.Photo Credit: Melanie Dunea BY MARIO BATALI P E A R INGREDIENTS 2 tablespoons extra-virgin olive oil A N D H A Z E L N U T DIRECTIONS C A K E 1. Call in and ask Mario Batali. mix together the flour. 4. 9. Set the batter aside. Babbo. and cut into slices to serve. including Iron Chef America. 1/4 cup of the hazelnuts. Place the pan in the oven and bake for 1 1/2 hours. November 21 to Wednesday. beating until well incorporated. Add the dry ingredients to the wet. His most recent. Sprinkle the top of the cake with the remaining 1/4 cup ground hazelnuts.000 square foot marketplace in New York City. 6. or until the cake is golden brown on top and a toothpick inserted toward the center comes out clean. For info & schedule go to siriusxm. at room temperature 2 cups all-purpose flour 1/4 cup plus 1/4 cup ground hazelnuts 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 3 ripe Comice pears Grated zest and juice of 1 lemon 1/2 cup confectioners’ sugar 2. Remove from the oven and allow to cool for 20 minutes. In a large bowl. Release the springform sides and place the cake on a platter. until combined. Arrange the pear slices on top of the batter. 5. with the stem end of each piece pointing toward the center. dust with the confectioners’ sugar.

which gives the smoothest. remove the foil and weights and bake until pale golden. November 21 to Wednesday. Bake for 20 minutes. with an intense maple flavor. 4. and flatten into a disc. Cover the pie with aluminum foil and fill with pie weights (you can use pennies.BY MELISSA CLARK S P I C E D M A P L E P E C A N W I T H S T A R A N I S E P I E I never thought to simmer down maple syrup until it turns thick. In a food processor. plus many other acclaimed chefs. Color photography by Andrew Scrivani Photo Credit: Lucy Schaeffer . roll out the pie crust to a 12-inch circle. wrap with plastic. After trying his amazing ice cream recipe. November 23. chilled and cut into 1/2-inch pieces 2 to 5 tablespoons ice water DIRECTIONS Make the Crust 1. SIRIUSXM Channel 110 59 From Cook This Now by Melissa Clark. 2. For info & schedule go to siriusxm. the pastry chef at the White House and a good friend of mine (we wrote a cookbook together). I chose star anise because I thought the sharp. rice. Refrigerate at least 1 hour before rolling out and baking (or up to a week. or freeze for up to 4 months). Add ice water 1 tablespoon at a time. I decided to add a layer of complexity to the pie by infusing whole spices into the maple syrup while it was simmering. Continued on next page. Form the dough into a ball. Preheat the oven to 400 degrees. I use pennies). from Monday. and pulse until the mixture is just moist enough to hold together. I began to think about what else might benefit from reduced maple syrup’s profound caramel sweetness. Yosses. 3. On a lightly floured surface. Add the butter and pulse until the mixture forms lima bean–size pieces (three to five 1-second pulses). reduces the syrup to eliminate as much of the water as possible. then crimp as decoratively as you can manage. and extremely maple-y until I made Bill Yosses’s maple ice cream recipe.com/martha. Transfer the crust to a 9-inch pie plate. Freeze the crust for 15 minutes or refrigerate for 30 minutes. silkiest textured ice cream imaginable. Fold over any excess dough. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. about 5 minutes more. Cool on a rack until needed. briefly pulse together the flour and salt. Then one Thanksgiving. viscous. or dried beans for this. and came up with pecan pie. woodsy fennel flavor would add an unexpected nuance to the classic combination of maple and nuts. INGREDIENTS Serves 8 Makes one 9-inch pie For the Pie Crust: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 10 tablespoons unsalted butter. Call in and ask Melissa Clark. Prick the crust all over with a fork.

2. Braise with Daniel Boulud.com/martha. Preheat the oven to 325 degrees. November 21 to Wednesday. She has written 32 cookbooks. 3. sugar. 35 to 40 minutes. Let cool to room temperature before serving with whipped crème fraîche. excellent. Available wherever books are sold. Spread the pecans out on a baking sheet and toast them in the oven until they start to smell nutty. richer flavor than the usual Grade A stuff. for serving Make the Filling P I E 1. which never hurts anything. For info & schedule go to siriusxm. November 23. Inc. Notes/Tips If you can get Grade B maple syrup. all the sugar has dissolved. Pour the filling into the crust and transfer to a rimmed baking sheet. Fold in the pecan halves. S P I C E D M A P L E P E C A N W I T H S T A R A N I S E For the Filling: 1 cup maple syrup 1/2 cup Demerara or raw sugar 8 whole star anise 2 cups pecan halves 3 large eggs 4 tablespoons (1/2 stick) unsalted butter. melted butter. toast the nuts. including In the Kitchen with a Good Appetite. That’s what I use. In a medium saucepan over medium-high heat. and her latest book. bring the maple syrup. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. While the syrup is infusing. Reduce to a simmer and cook until the mixture is very thick. whisk together the syrup. 15 to 20 minutes. Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make. and the syrup measures 1 cup. In a medium bowl. eggs. rum. Remove the star anise from the syrup. Bake until the pie is firm to the touch but jiggles slightly when moved. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you’ve moved it to a measuring cup). Copyright © 2011. Transfer to a wire rack to cool. SIRIUSXM Channel 110 60 . Melissa Clark is a James Beard Foundation Award winner and columnist for the New York Times. and adds chocolate. The Last Course with former Gramercy Tavern pastry chef Claudia Fleming. about 12 minutes. deep maple flavor. where she writes the enormously popular “A Good Appetite” Dining Section column. and salt. Melissa Clark. which has a fuller. Call in and ask Melissa Clark plus many other acclaimed chefs. and star anise to a boil. from Monday. All Rights Reserved.Continued from previous page. From Cook This Now by Melissa Clark. Remove from the heat and let sit for 1 hour for the anise to infuse. melted 2 tablespoons dark aged rum 1/4 teaspoon kosher salt Whipped crème fraîche. Published by Hyperion. your pie will be even more maple-y.

and then lightly grease the paper with nonstick cooking spray or butter. toasted hazelnuts* 8 tablespoons (4 oz.Photo Credit: Institute of Culinary Education BY GINA DEPALMA H A Z E L N U T INGREDIENTS Nonstick cooking spray 2 cups skinned. SIRIUSXM Channel 110 61 Photo Credit: Gina DePalma . from Monday. Place the hazelnuts in an even layer on a rimmed cookie sheet. B R I T T L E C rocc a n te d i N occio le DIRECTIONS 1. You may need to repeat this process if some of the skins are stubborn. Continue to cook the mixture until it turns deep golden brown. was published in October 2007. plus many other acclaimed chefs. November 21 to Wednesday. 5. or heat-proof spatula. registering 350 degrees on the candy thermometer. Transfer the nuts to a clean dishtowel while they are still hot. Clip a candy thermometer to the side of the pan. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Place the nuts in a small bowl near the stove. James Beard Award-winning chef Gina DePalma has been the pastry chef of Babbo Ristorante e Enoteca since its opening in 1998. metal slotted spoon. you can skin them yourself easily. break it into small pieces and then chop it using a large chef’s knife. To prepare the brittle for a garnish or topping. Using a large wooden spoon. Call in and ask Gina DePalma. New York Magazine. one stick) unsalted butter 1/4 cup light corn syrup 1/2 cup water 2 cups granulated sugar 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract *You will need roasted or blanched. dry place. and then stir in the sugar. then stir in the hazelnuts. 3. and turn the heat up to medium-high. Her first cookbook. skinned hazelnuts for this recipe. The mixture will come to a boil. and roast them in a hot oven (375 degrees) for 7 to 10 minutes. melt the butter and corn syrup together over low heat. 4. Dolce Italiano: Desserts from The Babbo Kitchen. November 23. Let the brittle cool completely before breaking it into pieces and storing in an air-tight plastic container. Crush the hazelnuts. Gourmet and Food & Wine. including The New York Times. If your hazelnuts are not skinned. 2. Make sure that the caramel coats all of the nuts. Turn the mixture out onto the baking sheet and spread it towards the sides of the pan so that the nuts are in a single layer. For info & schedule go to siriusxm.com/martha. Line a 13 by 9-inch jelly roll pan with parchment or wax paper. heavy-bottomed saucepan. Immediately turn off the heat and very carefully remove the candy thermometer. or until the skins blister and crack. breaking them into pieces by placing them on the counter and pressing down with a small saucepan. and her work has been featured in numerous publications. Chef DePalma has appeared on the Food Network and Martha Stewart Living®. stir in the salt and vanilla extract. Keep in a cool. In a large. Add the water. and roll them back and forth in the towel until the skins rub off.

Using your fingers. To prepare the squash topping. Butter a 10 by 2-inch round cake pan and line the bottom with a circle of parchment paper. Reduce the oven temperature to 350 degrees. For info & schedule go to siriusxm. or ripe pears for the butternut squash. Continued on next page. 4. You may have a few squash slices left over. INGREDIENTS For the Squash Topping: 1 medium butternut squash (about 2 pounds) 1/2 cup (1 stick) unsalted butter. red kuri squash. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. from Monday. you won’t need to roast them first. Bake until tender when pierced with the tip of a knife. Remove from the oven and set aside. melt the butter with the brown sugar. plus many other acclaimed chefs. SIRIUSXM Channel 110 62 Photo Credit: Sarah Flotard . Or you could substitute peeled slices of sugar pumpkin. Preheat the oven to 375 degrees. 3. If you use pears. so you’ll be able to see them through the sugar topping when the cake is unmolded. November 23. trimming them to fit if necessary. press down on the squash slices gently. Butternut squash has a thin skin which is easy to peel with a vegetable peeler. Pour the butter-sugar mixture evenly into the cake pan. Slice the squash into wedges about 1/3-inch thick. plus a little more for buttering the pans 1 cup firmly packed brown sugar 1/2 cup coarsely chopped pecans DIRECTIONS 1. turning the squash pieces over with a spatula halfway through the cooking time. and scrape out the seeds and fibers with a spoon. cut the peel from the squash. and place them on a lightly buttered baking sheet. In a small saucepan over medium heat. November 21 to Wednesday. Sprinkle the pecans over the squash. 2. about 20 to 25 minutes. then cut the squash in half lengthwise. Arrange the squash wedges in a decorative pattern (like the spokes of a wheel) over the bottom of the pan. Set the prepared cake pan aside. stirring until smooth.Photo Credit: Tom Douglas BY TOM DOUGLAS B U T T E R N U T S Q U A S H G I N G E R B R E A D The thin wedges of squash that top this cake bake in a brown sugar and butter glaze until they’re candied and almost translucent.com/martha. Call in and ask Tom Douglas.

Remove the cake pan from the oven and allow it to cool on a rack for about 5 minutes. To make the cake batter. Cuoco. If the cake is browning too quickly before it is done. 2. For info & schedule go to siriusxm. 5.Continued from previous page. salt. along with his wife and business partner. Ting Momo. 6. Jackie Cross. a catering business.com/martha. Etta’s. He is the author of three cookbooks. cover it loosely with a piece of foil. Leftovers. cinnamon and nutmeg in a bowl. sweetened to taste with sugar Call in and ask Tom Douglas. Palace Kitchen. To serve. B U T T E R N U T For the Cake Batter 2 1/2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1 cup hot strong coffee 1/2 cup molasses 2 teaspoons peeled and grated fresh ginger 2 large eggs 1 cup granulated sugar 1 cup (2 sticks) unsalted butter. and I Love Crab Cakes. November 21 to Wednesday. molasses. soda. Lola. and Brave Horse Tavern. lightly whisk together the eggs and granulated sugar. owns ten of Seattle’s most exciting restaurants: Dahlia Lounge. To the egg-butter mixture. Peel off the circle of parchment paper and replace any squash or pecans clinging to the paper. plus many other acclaimed chefs. In another bowl. add the dry ingredients in 2 batches. Tom’s Big Dinners. Place the cake pan on a baking sheet lined with foil because the brown sugar mixture may bubble over as the cake bakes. wrapped in plastic wrap. then invert the whole thing. Cover the cake pan with an inverted plate. Pour the batter into the prepared pan. mix together the flour. then whisk in the butter. run a thin knife around the cake to loosen it. Whipped cream. Bake at 350 degrees until a toothpick inserted in the center of the cake comes out clean. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. melted and slightly cooled S Q U A S H G I N G E R B R E A D 1. and ginger. To unmold. 3. Tom Douglas’ Seattle Kitchen. Tom Douglas. about 50 to 60 minutes. Seatown Snack Bar. Serious Pie (with two locations). slice the cake into wedges and serve with dollops of whipped cream. and beating with a wooden spoon or a rubber spatula until smooth. whisk together the coffee. Remove the pan and the cake should slide right out onto the plate. November 23. Tom also runs a retail bakery. and an event space. with two more in the works. In a large bowl. if there are any. alternating with the coffee mixture. from Monday. Cool the cake to room temperature before slicing. Note: You can bake and unmold the cake early in the day and leave it at room temperature. 4. Dahlia Bakery. SIRIUSXM Channel 110 63 . stay moist for a day or two.

I N . salt and ground ginger. 2 Butter a 9.BY DORIE GREENSPAN A L L . It’s essentially a one-bowl cake that bakes up ready to serve and ready for a crowd. halved or coarsely chopped 1 cup pecans. Still on low speed. make a maple icing to drizzle down the cake’s sides (see Playing Around). baking soda. add the dry ingredients. nutmeg. chopped apple and grated ginger. With a rubber spatula. Like all Bundts. Continued on next page. cranberry. Transfer the cake to a rack and cool for 10 minutes before unmolding. nutmeg and ginger. cinnamon. from Monday. apples. and you’ll find it here: pumpkin. mixing only until they are incorporated. Add the eggs one at a time. Just before bringing the cake to the table. beat the butter and both sugars together at medium speed until light and fluffy. Bake for 60 to 70 minutes. peeled. and there’s no reason you can’t add it by mixing a little into some whipped cream and topping each serving with a fat spoonful. For info & schedule go to siriusxm. or with a hand mixer in a large bowl.) Don’t place the pan on a baking sheet — you want the oven’s heat to circulate freely through the Bundt’s inner tube. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. if you’re using it (not the grated ginger).O N E Photo Credit: Alan Richardson H O L I D AY B U N DT C A K E Name your favorite it-tastes-like-Thanksgiving flavor. there’s no need to butter it. November 23. pecans and the fall-winter spices cinnamon. SIRIUSXM Channel 110 64 . 4. Or. Center a rack in the oven and preheat the oven to 350 degrees. stir in the cranberries and pecans.com/martha. Beat in the vanilla. Scrape the batter into the pan and smooth the top with the rubber spatula. November 21 to Wednesday. then cool to room temperature on the rack. if using it — don’t be concerned if the mixture looks curdled. INGREDIENTS 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of salt 1 1/2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger) 1 1/4 sticks (10 tablespoons) unsalted butter. (If you’ve got a silicone Bundt pan. for dusting DIRECTIONS 1. at room temperature 1 cup sugar 1/2 cup (packed) light brown sugar 2 large eggs. The only thing that might be missing is maple syrup. Whisk together the flour. 6. Call in and ask Dorie Greenspan. or until a thin knife inserted into the center of the cake comes out clean. this one has convenience and generosity on its side. Working with a stand mixer. baking powder. at room temperature 1 teaspoon pure vanilla extract 1 1/4 cups canned unsweetened pumpkin purée 1 large apple. 5. dust it with confectioners’ sugar. cored and finely chopped 1 cup cranberries. and beat for 1 minute after each addition. preferably fitted with a paddle attachment. Reduce the mixer speed to low and add the pumpkin. 3. plus many other acclaimed chefs.to 10-inch (12-cup) Bundt pan. coarsely chopped Confectioners’ sugar.

a New York Times Bestseller. Add more maple syrup little by little. the better to appreciate the cake’s many flavors. Call in and ask Dorie Greenspan. For info & schedule go to siriusxm. Let the icing set for a few minutes before serving. A L L . Put the cooled cake on a sheet of wax paper and drizzle the icing from the tip of the spoon over it. until you have an icing that runs nicely off the tip of the spoon — you might need another 1/2 tablespoon syrup to get the consistency. are the cookie monsters behind CookieBar. toast the cake lightly and spread it with a little salted butter and/or a slick of pure maple syrup. or freeze for up to 2 months. cranberries and nuts. the cake will keep at room temperature for up to 5 days. She and her son. sift 6 tablespoons confectioners’ sugar into a bowl. Josh.Continued from previous page. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Baking with Dorie. It needs no embellishments if you’re serving it as an afternoon treat. this cake doesn’t lend itself to being cut into dainty slices — and that’s just as well: you really want to get a mouthful.com/martha. SIRIUSXM Channel 110 65 . but it is nice with softly whipped cream or a scoop of ice cream. Dorie Greenspan is the James Beard Award-winning author of ten cookbooks — her latest is Around My French Table. Photo Credit: Alan Richardson Recipe courtesy: Baking From My Home to Yours. 2006). November 21 to Wednesday.I N . plus many other acclaimed chefs. Storing Wrapped well. Playing Around — Maple Syrup Icing To make a maple-flavored icing for the cake. Dorie Greenspan (Houghton Mifflin Harcourt. November 23. their online boutique. at which point it will be perfect for toasting. For brunch. from Monday. Her most recent project.O N E Serving H O L I D AY B U N DT C A K E Because of the apples. Dorie blogs about food of all kinds from her two home bases. New York City and Paris. is a step-by-step video baking course available as an iPad® app. Stir in 2 tablespoons maple syrup.

3. Add to egg mixture and beat well. to a wire rack set over a baking sheet or waxed paper. November 21 to Wednesday. A graduate of the Culinary Institute of America. Let stand for 1 hour. beat together the egg and oil. salt and spices. nuts and raisins. Mike Price completed an externship at the esteemed Symphony Café in NYC. SIRIUSXM Channel 110 66 Photo Credit: Con Poulos . Bring all ingredients to a boil for 1 minute and pour over warm cake. cool 20 minutes. opened Market Table in NYC’s West Village. Mikey and his business partner. from Monday. Joey Campanaro. Mix well. Add apples. 6. combine apples and both sugars. Add vanilla and liquid from apples. 2. Drain off juice and save. Transfer the cake. In 2007. Pour into the prepared pan. Preheat the oven to 350 degrees. Sift together the flour. In a medium bowl. baking soda. and also honed his skills at NYC’s The Harrison and The Water Club. November 23. in the pan. 5.com/martha. plus many other acclaimed chefs. recipe follows For the Glaze: 1/2 stick (4 tablespoons) unsalted butter 1/2 cup brown sugar 2 tablespoons evaporated milk A P P L E DIRECTIONS C A K E 1. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Glaze while still warm. 4. which has received critical and popular acclaim. Run a spatula around the edge of the pan and invert the cake onto the rack. In a large bowl with either an electric mixer or by hand. Call in and ask Mike Price.Photo Credit: Melanie Dunea BY MIKE PRICE G R A M M Y ’ S INGREDIENTS 2 cups diced unpeeled apples 3/4 cup granulated sugar 1/4 cup brown sugar 1 large egg 1 cup canola oil 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3/ 4 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1/8 teaspoon ground cloves 1/4 cup raisins 1/2 cup chopped nuts 2 tablespoons water Glaze. Use the 2 tablespoons of water to rinse apple bowl and add to mix and mix well. Grease and flour an 8-inch round cake pan. For info & schedule go to siriusxm. Bake until a cake tester inserted in the center of the cake comes out clean with some moist crumbs sticking to it.

very lightly whisked 1 1/2 tablespoons crystallized sugar P I E DIRECTIONS 1. Spoon the filling into the prepared pie plate. chopped 1/4 cup dried apricots. Peel.com/martha. see recipe on next page 5 cups (about 10 large) organic Pippin or Granny Smith apples 6 tablespoons unsalted butter 1 cup sugar 1/4 cup plus 1 tablespoon Calvados 1 tablespoon brandy 2 tablespoons organic heavy cream 1/4 cup dried pitted prunes. The butter will have a slightly nutty aroma. 9. melt the butter (2 or 3 tablespoons in each skillet. from Monday. November 21 to Wednesday. SIRIUSXM Channel 110 67 Photo Credit: Wolfgang Puck . Transfer to a sheet tray. arrange in the pans. Call in and ask Wolfgang Puck. lemon and orange zests. and coat with the butter. Warm the remaining 1/4 cup Calvados. stir to combine. turn the oven down to 350 degrees and bake 35 to 40 minutes longer. and mix well. Bake 30 minutes. In a large bowl. core and quarter the apples. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. depending upon how many you use) and brown. Pour in 1 tablespoon of Calvados and the brandy and cook until the alcohol burns off. plus many other acclaimed chefs. combine the cooled apples and the plumped dried fruit. Combine the chopped prunes. Stir in the lemon juice. November 23. 3. Sprinkle in the sugar and over medium-high heat. chopped 1 tablespoon lemon juice 2 teaspoons ground cinnamon 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 1/2 teaspoon freshly grated nutmeg 1 cage-free egg white. Using a wide spatula. 15 to 20 minutes. carefully transfer the 9-inch latticework circle and arrange on top of the filling. 8. Divide the apples.Photo Credit: Amanda Marsalis BY WOLFGANG PUCK A P P L E INGREDIENTS Serves 8 For the Filling 1 recipe of Pâte Sucré (Sweet Dough). Continued on next page. In 2 or 3 large skillets. Brush the latticework with egg white and sprinkle with the crystallized sugar. Preheat the oven to 400 degrees. 5. sauté the apples until lightly caramelized and tender. Pour the Calvados over and let the fruit plump up. cinnamon. 10. spread to cool. Cool on a rack. 6. 4. Pour in the cream. and figs in a small bowl. 7. apricots. turning often so that the apples cook evenly. 2. until the crust is golden brown. and nutmeg. For info & schedule go to siriusxm. Cut into 1/4-inch slices. chopped 1/4 cup dried figs.

With a sharp knife or a pastry cutter. whisk together the yolks and 1 tablespoon of the cream. remove from the refrigerator 15 minutes before filling. Tuck the overhang back under. Cut a piece of cardboard. lay a horizontal strip across. Remove the dough from the machine. about 1/4-inch thick. and Wolfgang Puck Worldwide. roll out the reserved piece of dough to a 12-inch square. using the additional tablespoon of cream. 8. For the Pie Crust 1. close to the first strip. cut out a 9-inch circle of latticework and refrigerate on the baking pan until needed.). 1/8. and large enough to overhang a 10-inch pie plate by about 1/2-inch. Inc. A P P L E For the Pâté Sucré (Sweet Dough) Makes enough for a double crust All-purpose flour for rolling 2 1/3 cups cake or pastry flour 1/3 cup sugar 1/2 pound unsalted butter. 5. He is a world-renowned master chef and restaurateur. In a food processor fitted with the steel blade. leaving a small space between strips. (It’s easier to weave if the dough is not too firm. Wrap it in plastic wrap and use as a guide. Scrape into the machine and process until a ball begins to form. if necessary. For the next row. 7.com/martha. Wolfgang Puck Catering. Weave a lattice pattern by placing each of the remaining strips over and under horizontally. The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group. cut the square of dough into twenty 1/2-inch-wide strips. 2. turn back every other strip of dough (1. 6. Arrange the pastry in the pie plate and even the edges with a sharp knife. Wrap in plastic wrap and refrigerate for at least 1 hour.) 4. alternate the strips that you turn back (2. Using a 9-inch cardboard round.) Call in and ask Wolfgang Puck. one a little larger than the other. combine the flour and sugar. Refrigerate just until firm. as close to the top as possible. In a small bowl. For info & schedule go to siriusxm. If using a glass pie plate. but it can’t be too soft. 1/2-inch wide and 10 or 12 inches long. chilled. a plate. refrigerate for a little while and then continue. November 21 to Wednesday. roll the smaller piece into a round. cut into small pieces 2 large cage-free egg yolks 1 or 2 tablespoons heavy cream P I E 1. 9. (Add the trimmings to the reserved dough. Add the butter and process until the texture resembles fine meal. plus many other acclaimed chefs. SIRIUSXM Channel 110 68 .to 1/4-inch thick. 4. leaving about a 1/2-inch overhang. press down into a circle. Repeat until all the strips are used. from Monday. making a slightly thicker edging. etc. either. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. If it’s too soft. 10. 6.) and again place a horizontal strip across.Continued from previous page. Wrap the larger piece in plastic wrap and reserve. 2. On a lightly floured surface. Lay 10 strips vertically on the back of a large baking pan. On a lightly floured surface. (Excess dough can be wrapped and refrigerated or frozen for future use. etc. 3. Divide the pastry into two parts. Chill for 30 minutes. 5. and return the turned-back strips to the original length.) To weave. and on a lightly floured surface. 3. or a pot cover as a guide. November 23.

The Agave Nectars are available in AMBER or LIGHT and are perfect for baking. set aside. ginger. whisk together flour. In a separate bowl.dominoagave. For info & schedule go to siriusxm. beat cream cheese.75 ounces) Domino or C&H Organic Amber Agave Nectar (approximately 1 cup) 1/2 cup canola oil 1/2 cup apple sauce. Gently fold the whipped cream into the agave-cream cheese mixture. oil. room temperature 1/2 cup plus 1 tablespoon Domino® or C&H® Organic Light Agave Nectar 1 teaspoon vanilla extract 1 cup heavy cream ® ® DIRECTIONS 1. combine heavy cream and 1 tablespoon agave nectar. In a large mixing bowl.RECIPE AND PHOTO COURTESY DOMINO® AND C&H® AGAVE D O M I N O ® A N D C & H ® A G AV E H O L I D AY S P I C E C A K E Domino® and C&H® Organic Agave Nectars are delicious. 2. www. or can be refrigerated for up to 2 days. SIRIUSXM Channel 110 69 . from Monday. Beat with an electric mixer until stiff peaks form. Spread the Agave Cream Cheese Frosting over the top of the cake. lightly beaten 2 cups whole wheat flour 1 teaspoon baking soda 1 tablespoon ground ginger 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/3 cup buttermilk Domino® and C&H® Agave Cream Cheese Frosting (recipe follows) For the Agave Cream Cheese Frosting 2 packages (8 ounces each) bar cream cheese. Preheat the oven to 350 degrees.com Call in and ask many acclaimed chefs your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 2. cloves and salt. apple sauce and eggs. 1/2 cup agave nectar and vanilla extract until light and fluffy. to add when cooking or for everyday sweetening at breakfast and in beverages. set aside. Best if used immediately. Yields about 2 1/2 cups. combine agave nectar. cinnamon. 3. Grease an 8 by 8-inch baking pan. just until incorporated.com or www. sweetened or unsweetened 2 large eggs. Turn out of pan onto a cake plate when cooled. baking soda. low-glycemic liquid sweeteners made from the Blue Agave plants. Pour batter into prepared pan. In a separate bowl. Bake for 35 to 38 minutes or until a toothpick inserted near the center comes out clean. 1. Add dry ingredients to wet ingredients and beat until well combined. November 21 to Wednesday. November 23.chagave. Slowly add in buttermilk.com/martha. INGREDIENTS 1 bottle (11. using an electric mixer. In a large bowl. Cool cake in pan on a wire rack.

Martha Stewart Living® Omnimedia.SIRIUSXM Channel 110 Copyright © 2004. Photo Credit: Mikkel Vang H O L I D AY C O C K T A I L S . Inc.

Martha Stewart Living® Omnimedia. Allen Katz is the Director of Mixology & Spirits Education for Southern Wine & Sprits of New York. 2. Call in and ask Allen Katz. SIRIUSXM Channel 110 71 . 3. November 23. November 21 to Wednesday. He is also the co-founder of the New York Distilling Company in Williamsburg.com/martha. Pilgrim Father’s Folly 1 1/2 ounces (3 tablespoons) Plymouth Gin 1 1/2 ounces (3 tablespoons) pink grapefruit juice 1/2 ounce (1 tablespoon) Thatcher’s Blood Orange Liqueur Mionetto Prosecco Orange twist 1. Garnish with a sprig of fresh mint. Brooklyn. 2. He can be heard every Friday on Martha Stewart Living® Radio espousing the celebration of the American Cocktail on Living Today. Garnish with an orange twist. from Monday. Photo Credit: Mikkel Vang BY ALLEN KATZ H O L I D AY INGREDIENTS Newton’s Apple 2 ounces (4 tablespoons) Knob Creek Bourbon 3/4 ounce (1 1/2 tablespoons) Thatcher’s Elderflower Liqueur 3/4 ounce (1 1/2 tablespoons) fresh Fuji apple juice 1/2 ounce (1 tablespoon) fresh lime juice 1 lime wheel 1 sprig fresh mint C O C K T A I L S DIRECTIONS 1. Shake ingredients over ice and strain into a collins glass filled with fresh ice. Inc. Shake the first three ingredients over ice and strain into a highball glass filled with fresh ice. For info & schedule go to siriusxm. plus many acclaimed chefs.Copyright © 2004. Add 1 1/2 ounces (3 tablespoons) chilled Prosecco and stir gently. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. where he soon will make a variety of artisanal American Gins and Whiskeys.

SIRIUSXM Channel 110 72 . France. It’s like sipping autumn. He is also a co-founder and Chairman of the Bocuse d’Or USA Foundation. 2. Let steep in the refrigerator for a day. 2 rounded cups of granulated sugar.com/martha.BY DANIEL BOULUD P U M P K I N INGREDIENTS 1 1/2ounces (3 tablespoons) Appleton Estate V/X rum 3/4 ounce (1 1/2 tablespoons) spice syrup* 1/2 ounce (1 tablespoon) lemon juice Ice cubes 1/2 ounce pumpkin purée 1 drop The Bitter Truth Jerry Thomas’ Own Decanter bitters 1 cinnamon stick 3 cloves *Spice syrup: In a medium saucepan. November 23. sealed container. Call in and ask Daniel Boulud. Garnish with cinnamon stick and cloves. Can be kept refrigerated for up to 3 weeks. and inspired by Thanksgiving. the renowned three Michelin star Relais & Châteaux member. In all his restaurants you’ll find soulfully satisfying traces of the traditional cooking he grew up with on his family’s farm. from Monday. a drop of Bitter Truth. He is best known for the exquisitely refined yet warm and welcoming New York City restaurant DANIEL. combine liquid ingredients with ice. 8 cinnamon sticks. then strain mixture into a clean. DIRECTIONS 1. lemon juice. 8 cloves. is today considered one of America’s leading culinary authorities. S M A S H Seasonal flavors play a big role in my cocktails. plus many other acclaimed chefs. November 21 to Wednesday. Shake and strain into a rocks glass with a 2-inch-square ice cube. stirring until the sugar has dissolved. In a shaker. I blended pumpkin purée with house-made spice syrup. Daniel Boulud. and half a grated nutmeg. and rich Jamaican aged rum. a native of Lyon. bring to a boil 2 cups of water. For info & schedule go to siriusxm. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.

E N T E R T A I N I N G & P L A N N I N G SIRIUSXM Channel 110 Photo Credit: Lisa Hubbard .

potluck Thanksgiving one AMAZING dessert Mix and match place settings of similar colors. For more information visit www. ISAAC MIZRAHI LIVE! is available at QVC.BY ISAAC MIZRAHI THANKSG IV ING ENTE RTA INING T IP S Hire a waiter or bartender — it will save you loads of time and it’s worth every penny. shards of Parmesan. I like to concentrate on Let your favorite bakery worry about the pies — that is what they are there for. Thanksgiving color palette. but not feed people for hours. And then if no one Have your coolest friend likes the dinner music…blame your friend! make a playlist Keep hors d’oeuvres simple. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. For info & schedule go to siriusxm. Bright orange. . Currently. A boring table = a boring dinner. Some roasted nuts. Call in and ask Isaac Mizrahi. It’s the only A few years ago I started hosting a way to go — otherwise you are just tied to the kitchen and not enjoying the day. dried figs — enough to compliment a cocktail. his lifestyle collection. My go-to hostess gift is a box of delicious sea salt caramels. and yellow are so much fresher and more fun than green. SIRIUSXM Channel 110 74 . Stick to flowers in one color — all pinks. usually a delicious new ice cream.com. plus many acclaimed chefs. Contact a local cooking school as a start.watchisaac. November 23. Isaac Mizrahi has been a designer for almost 30 years. Switch up the . pink. and blah orange. Who wouldn’t want those? Send guests home with a goody bag of some leftover turkey or freshly baked cookies. He enjoys playing with his dog Harry and inventing new flavors of ice cream. from Monday. . brown. all oranges.com/martha. November 21 to Wednesday. It is such a breeze after that.

. Prepare the stuffing. Pick up the fresh turkey from the market.. .... etc. which is the thickest part...... Take advantage of the break to make the gravy and any last-minute vegetables.... Start the coffee maker just before sitting down. SIRIUSXM Channel 110 MARTHA STEWART LIVING ® IRIUS XM SATELLITE RADIO 75 .Preheat the oven. If the thermometer reads 180 degrees. fresh bread.. 3:00 PM .. Wait until the day before Thanksgiving to buy salad greens................... Content provided by marthastewart.. Make the vegetables and side dishes that require baking.... .. add them now...... but don’t wait until the last minute.. .. .com. .... and reheat them tomorrow. 4:30 to 5:00 PM ........... place them in a heat-proof bowl and set them at the back of the stove over simmering water... ..... E A R LY N O V E M B E R . . and purchase all nonperishables............ Inc... Compose a shopping list.. 9:30 AM ... if you’re buying a frozen turkey.... If you’re baking pies for dessert...... The turkey will need to sit for thirty minutes prior to carving.. Peel the potatoes....... Make the mashed potatoes..... .. Prepare the serving pieces. make the dough for the crust. Set the table tonight or first thing in the morning..T H A N K S G I V I N G P L A N N E R Thanksgiving doesn’t have to be a frenzy of last-minute preparations... then refrigerate them in a pot of cold water. . . Call everyone to the table... and set the cubes out in a single layer on a baking sheet.... Remember: It’s best to allow four to five days for it to thaw. cut and cube the bread now. Choose a menu... .... Florists are busy this time of year.... Homemade stuffing often calls for stale bread.. iron them now.. such as casseroles. Whip the cream for the pie. do it now... T H A N K S G I V I N G D AY ........... If not. . but do not brew it until about twenty minutes before it will be served. Make the cranberry sauce (optional)...Put the turkey in the oven.. O N E D AY B E F O R E T H A N K S G I V I N G . ..... If using cloth napkins or tablecloths... ... .. ensuring an enjoyable meal — even for the host.. .. allowing it to sit for ninety minutes to two hours at room temperature. basting it every half hour. and cook them right before dinner..... you still have time... If you’re ordering a fresh turkey...... Make the giblet stock for the gravy.... glasses........ T W O D AY S B E F O R E T H A N K S G I V I N G . ... If your stuffing recipe calls for eggs... .. or assemble them today.. and freeze.. so order flowers now.. or seafood.. . check the temperature every fifteen minutes until the bird is done... .. roll it out....... .... F O U R D AY S B E F O R E T H A N K S G I V I N G ... a couple of days in the refrigerator will give the flavors time to develop.. plates.. remove the turkey from the oven...... All rights reserved. but leave out any raw eggs until you stuff the bird.. flatware. Start defrosting the frozen turkey in the coldest part of the refrigerator... and stuff the turkey.. Floral centerpieces finish off a well-set table.. Closer to dinnertime.... .... Check the temperature of the turkey at the thigh...... 4:00 PM .Chill the white wine.. Copyright © 2011 Martha Stewart Living® Omnimedia....... Our Thanksgiving planner eliminates guesswork. . Defrost pie dough. Remove the turkey from the refrigerator. lay it into pie plates. ............. .. ..... prepare the coffee...... assemble and bake pies.....

M E N U S O U P S / S TA R T E R S S H O P P I N G L I S T T U R K E Y/ E N T R É E S SIDES/SALADS DESSERTS C O C K TA I L S SIRIUSXM Channel 110 MARTHA STEWART LIVING ® IRIUS XM SATELLITE RADIO 76 .

................www...................www......rickbayless...................com Jonathan Waxman ..com .... please visit their websites: Nick Anderer .........chefantonia........danielnyc...........le-bernardin....kerryheffernan...marthastewart.telepan-ny....... SiriusXM Radio Cassie Carothers Deputy Editor for Digital Content...........com Mike Price ...doriegreenspan................. Martha Stewart Living® Radio Lenny Fried Copy Editor....net Gina DePalma .......girlsatthegrill..www...... SiriusXM Radio Salvatore Gargulio Creative Director.......www...www............................. www............com Isaac Mizrahi ............................ www.com Michael Anthony.emerils............................www..........com Michael Lomonaco ...................markettablenyc...com Bill Telepan ........ MarthaStewart................................................com Sandra Gluck Recipe Editor............... www..............michelnischan.......com Floyd Cardoz ................com Sunny Anderson .............sunnyanderson................ SiriusXM Radio John Corrigan Senior Manager..............................galegand..........com Charlie Palmer ...........................com Kerry Heffernan......www........com Allen Katz ......isaacmizrahiny............www..www................................cheffloydcardoz....................... www....com Mario Batali ..wolfgangpuck.........com Joey Campanaro ....thelittleowlnyc..........davidburke....................... Martha Stewart Living® Radio Lisa Mantineo Thanksgiving Hotline & Cookbook Producer.............www..... www..www................melissaclark.com Gale Gand ..porterhousenewyork......ginadeplama......amandafreitag....com Eric Ripert .....gramercytavern.........................................tomdouglas...com Michel Nischan.............www....www......com David Burke ...www....com Dorie Greenspan .. www..com Martha Stewart ........................................com Antonia Lofaso .....A C K N O W L E D G E M E N T S Many thanks to the following Martha Stewart Living® Radio and SiriusXM employees: Naomi Gabay Thanksgiving Hotline & Cookbook Producer.................. www........com Donatella Arpaia .saramoulton...........www...net Tom Douglas ..... www.... www.....................com HAPPY THANKSGIVING FROM MARTHA STEWART LIVING® RADIO AND SIRIUSXM! SIRIUSXM Channel 110 ...... www..................... Martha Stewart Living® Radio Jocelyn Santos Managing Editor........com Sara Moulton....com Rick Bayless ................... www.... www.........maialinonyc... Martha Stewart Living® Radio To find out more information about the 2011 Thanksgiving Hotline participants............charliepalmer.......mariobatali..donatellanyc...barbutonyc...........................................com Elizabeth Karmel .................................. Production and Traffic............www...com Melissa Clark ................www..com Amanda Freitag .com Emeril Lagasse .www.www.....................com Wolfgang Puck ................................................. www.....com Daniel Boulud .....southernwine....... Martha Stewart Living® Radio Dominique Walker Broadcast Pricing & Planning Manager.....................trurestaurant........................... SiriusXM Radio Sandra Gallagher Graphic Designer....................

Sign up to vote on this title
UsefulNot useful