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M a R T H a S T E Wa R T T H a N K S G I V I Martha Stewart t h a n k S g i v i n g HotlIne ReCIpeS Over 30 dishes frOm martha stewart and Other famOus chefs SIRIUS Ch. 112 | XM Ch. 157 WelCoMe martha stewart Living radio is delighted to give you some delicious recipes to help prepare the best meal for your family and friends this holiday. these recipes cover all courses of the thanksgiving meal, from savory turkey to fresh salads and creamy mashed potatoes to sweet desserts. the dishes come from acclaimed chefs, such as emeril lagasse, nigella lawson, and Mario Batali. All 30 chefs will be on call to answer your questions on Martha Stewart Living radio’s thanksgiving hotline. the hotline is live from Monday, november 23 to Wednesday, november 25. See schedule for the full list of celebrity chefs and exact times at www.sirius.com/martha. tune in to Martha Stewart living Radio for entertaining tips, seasonal recipes, great advice from Martha and more. SIRIUS Channel 112, XM Channel 157, part of the Best of SIRIUS. hoto credit: Anders Krusberg Anders credit: hoto p mnimedia, Inc. o iving l Copyright © 2009, Martha Stewart Martha Stewart © 2009, Copyright SIRIUS Ch. 112 | XM Ch. 157 tABle oF ContentS SoUp & StARteRS Broccoli and cheese soup by emeril lagasse ..................................................................5 Pumpkin velouté with scallops by paul liebrandt .........................................................6 celery root and Ginger Gold apple soup by Amanda Freitag ....................................7 roasted Oysters with country Bacon by Michael lomonaco .....................................8 Pumpkin egg ravioli with Brown Butter and Pecan shrimp by David Burke ........9 crisp Goat cheese by Govind Armstrong...........................................................................11 truffled deviled eggs by Anne Burrell ................................................................................12 autumn Panzanella by Bill telepan .....................................................................................13 tURKeY / entRÉeS turkey stuffed with chestnuts and Prunes by Mario Batali .......................................15 turkey with mushroom Gravy by Charlie palmer ............................................................17 Perfect turkey by Jonathan Waxman .................................................................................18 Lemongrass turkey by Jean-Georges Vongerichten ......................................................19 herb-roasted turkey Breast with collard Greens by Marcus Samuelsson ............21 SIDeS & SAlADS Big martha’s mashed Potatoes with cream cheese by Martha Stewart .................24 ensalada de noche Buena by Rick Bayless .......................................................................25 Brussels sprouts with Pancetta by April Bloomfield ....................................................26 chestnut and apple stuffing by Martha Stewart ............................................................27 ed’s victorious turkey hash by nigella lawson .............................................................28 Barley risotto by Michael Anthony .....................................................................................29 café macaroni and cheese by Frank Stitt ..........................................................................31 sweet Potato Bourbon mash with Praline topping by elizabeth Karmel ................32 Bibb and Beet salad by Joey Campanaro ..........................................................................34 thanksgiving foie Gras dressing by Anita lo .................................................................35 Braised stuffed cabbage by pierre Schaedelin ................................................................36 Leek Bread Pudding by thomas Keller ...............................................................................37 sweet Potato and ricotta Gnocchi by Franck Deletrain ...............................................39 DeSSeRt cranberry, almond and cinnamon tart by Martha Stewart.........................................41 sugar-cranberry Pie by Alex Guarnaschelli ......................................................................43 chocolate Pecan Pie by Martha Stewart ............................................................................45 cranberry Parfait, vanilla marshmallow meringue by Johnny Iuzzini .....................46 chocolate Bread Parfait by lidia Bastianich ....................................................................48 Lavender honey spice cake by Gina Depalma.................................................................49 Pumpkin Pudding with Gingersnap cookies by Mikey price ........................................50 WIne & lIQUoR wine recommendations by Bernard Sun ...........................................................................52 holiday cocktails by Allen Katz ............................................................................................53 enteRtAInInG isaac mizrahi’s top entertaining rules by Isaac Mizrahi .............................................55 SIRIUS Ch. 112 | XM Ch. 157 SoUp & StARteRS truffled deviled eggs by Anne Burrell Page 12 SIRIUS Ch. 112 | XM Ch. 157 photos by Steven Freeman by eMeRIl lAGASSe BRoCColI AnD CHeeSe SoUp this classic combination of flavors lends itself well to this simple, creamy soup. By cooking the broccoli just right, the soup retains a vibrant bright green color. Serve this as a starter to any meal or with a sandwich or salad for a complete meal. So good for you, too. INGREDIENTS DIREcTIoNS serves 4 to 6, 1 1/2 quarts 1. Heat the olive oil in a 6 quart stockpot over medium heat. When it is hot, add the onions, garlic, salt and cayenne pepper. Sauté until 2 tablespoons olive oil the onions are soft and translucent, 4 to 5 minutes. 1 1/2 cups thinly sliced yellow onion 2. Add the chicken stock and bring to a boil. once the stock is boiling, 1 tablespoon sliced garlic add the broccoli and cook until fork-tender, about 5 minutes. 1 teaspoon salt 3. Remove the soup from the heat and let it cool slightly. then 1/4 teaspoon cayenne pepper puree the soup, in batches, in a blender, adding the cheese in three additions while blending (see note). Adjust the seasoning 5 cups chicken stock or canned, low-sodium chicken broth if necessary, garnish with croutons if desired, and serve hot. 4 cups broccoli florets 1 1/2 cups (6 ounces) shredded medium cheddar cheese note: Please use caution when blending hot liquids; blend only small Simple croutons for garnish (optional) amounts at a time, with the blender tightly covered and with a kitchen towel held over the top. © 2009 Harper Studio from Emeril 20-40-60: Fresh Food Fast, by emeril lagasse. Courtesy Martha Stewart living omnimedia, Inc. 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 23 to Wednesday, november 25. For info & schedule go to sirius.com/martha. Chef emeril Lagasse is the chef/proprietor of restaurants in major locations including new orleans (emeril’s, NOLA and emeril’s Delmonico); las Vegas (emeril’s new orleans Fish House, Delmonico Steakhouse, table 10, and lagasse’s Stadium); orlando (emeril’s orlando and tchoup Chop); and Miami (emeril’s Miami Beach). lagasse is a national tV personality and has hosted over 1,500 shows on the Food network. SIRIUS Ch. 112 | XM Ch. 157 5 van Sung van mnimedia, Inc. e o iving l hoto by: by: hoto p hoto Credit: Anders Krusberg Krusberg Anders Credit: hoto Copyright © 2009, Martha Stewart Martha Stewart © 2009, Copyright p by Paul lIebranDt pUMpKIn VeloUtÉ WItH ScallopS INGREDIENTS DIREcTIoNS serves 12 1. Gently sweat squash in butter over low heat for 10 minutes (squash for the velouté should maintain its original color). 1 large heirloom pumpkin, such as Red Kuri squash, 2. Add the tomato paste, saffron and curry powder. Add stock, cover peeled, seeded and cut into chunks and cook until tender (approximately 30 minutes). Remove from heat. 6 1/2 cups chicken stock 3. Pour the entire mixture into a blender. pulse until light and frothy. 1 tablespoon tomato paste Add salt to taste and strain entire mixture through a chinois or very 3 tablespoons butter fine mesh strainer. pinch saffron 1 teaspoon Madras curry powder to taste salt for the candied endive 1. Heat a sauce pan over low heat. Sweat endive in olive oil and 6 endive spears, sliced lengthwise salt for approximately 40 minutes until a light caramel color is achieved. Remove from pan and season cut side up with lemon 6 tablespoons olive oil juice, salt and pepper to taste. to taste lemon juice to taste salt and pepper for the scallops 1. Heat a nonstick pan over medium-high heat for a minute. 12 dry sea scallops Add oil and allow it to heat briefly. 4 tablespoons olive oil 2. Add scallops, being careful not to crowd too many into the pan pinch Madras curry powder (cook in batches if necessary). Sear scallops for one minute per to taste Fleur de Sel side until nicely browned (just barely firm to the touch; middle should be opalescent). Remove from pan and season with fleur de sel and a pinch of curry powder. to Plate 1. Place seared scallop in the middle of a warm serving bowl, 1 1/2 teaspoons green olives, crushed top with candied endive, pour velouté around and sprinkle with green olives. Call in and ask paul liebrandt, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s thanksgiving Hotline: 866-675-6675, from Monday, november 23 to Wednesday,
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