Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
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Post Production Coordinator: Scout Alter
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Assistant Editor: Andy Morell
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A Different Take On Christmas Food | Nigella Bites | Tonic
Nigella Lawson prepares her favourite recipes for the festive period and reveals a few of her own culinary secrets to ensure a delicious Christmas feast with minimum fuss. She makes the most of traditional recipes, and comes up with a selection of original dishes to help get rid of the leftovers in the tastiest possible fashion.
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Anne Burrell's Sausage-Apple-Walnut Stuffing | Secrets of a Restaurant Chef | Food Network
Add some crunch and spice to your Thanksgiving menu with Anne's Sausage, Apple and Walnut Stuffing!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
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Sausage, Apple, and Walnut Stuffing
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 10 servings
Ingredients
Extra-virgin olive oil
1 large onion, finely diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound spicy sausage, casing removed, broken up into bite-size chunks
3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
1 cup apple cider
1/2 bunch sage, leaves finely chopped
3/4 cup coarsely chopped walnuts
10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes
2 to 3 cups chicken stock
Directions
Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
Preheat the oven to 350 degrees F.
Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
Remove from the oven and serve.
MMMMM...stuffing!
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Anne Burrell's Sausage-Apple-Walnut Stuffing | Secrets of a Restaurant Chef | Food Network
Cranberry Sauce | Gordon Ramsay's Ultimate Christmas
Gordon's guide to cooking the ultimate cranberry sauce for Christmas.
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Brussels Sprouts Cooked Perfectly! | Chef Jean-Pierre
Hello There Friends, Today I am making the last side dish in my Steakhouse Sides series! Finishing it off with The Perfect Brussel Sprouts! I know many people do not like Brussel Sprouts for their bitterness, but come and try my secret technique in making them delicious! Serve with a gorgeous Balsamic Vinegar to give the whole dish an extra kick. Let me know what you think in the comments below!
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