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Issue Date: November 14, 2004
Easy gourmet Thanksgiving from Chef Jason Knibb
Jason Knibb, 34, is chef of Nine-Ten restaurant in La Jolla, Calif. (www.nine-ten.com)
Roasted Butternut Squash with Thyme
2 small butternut squash (about 3 pounds), halved, seeded, peeled, cut into 1-inch cubes
2 Tbs. olive oil
Salt and pepper to taste
2 Tbs. fresh thyme
2 cloves garlic, smashed
Preheat oven to 375 degrees. Place squash in a bowl. Drizzle with olive oil, sprinkle with salt and pepper, thyme, garlic and toss to coat. Place squash in a roasting dish or sheet tray in single layer. Bake squash until brown and very tender when pierced with fork, stirring occasionally, about 45 minutes. Transfer to a serving platter and serve
Serves: 8.
Per serving: 96 calories, 2g protein, 4g fat (1g saturated),17g carbohydrates, 3g fiber, 6mg sodium.
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Gingered Cranberry Relish
2 cups fresh cranberries
3/4 cup sugar
1 Tb. minced fresh ginger
1 cinnamon stick
1 cup freshly squeezed orange juice
In a small bowl, coat cranberries with sugar and minced ginger. In a small saucepot on medium, heat cranberry mixture, cinnamon stick and orange juice. Bring to a simmer and reduce heat to low; cook for 15 minutes or until mixture becomes thick. Let cool and serve.
Serves: 8.
Per serving: 101 calories, 0g protein, 0g fat (0g saturated), 26g carbohydrates, 1g fiber, 1mg sodium.
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Honey-Thyme Glazed Turkey
Note: Turkey should be marinated a day in advance.
2 medium yellow onions, grated
1 1/2 cup fresh thyme, divided
1/4 cup freshly cracked black pepper
1/2 cup olive oil
1 fresh whole turkey (12 to 14 pounds), giblets removed, rinsed and patted dry (reserve giblets for jus)
1/4 cup kosher salt
1 granny smith apple, quartered
1 orange, quartered
1 yellow onion, peeled and quartered
2 cloves garlic, smashed
1 cup honey
For the Turkey Jus
4 Tbs. unsalted butter, divided
1 onion, cut into 1/4-inch dice
1 celery stalk with leaves, stalks cut into 1/4-inch dice, leaves roughly chopped
1 small leek, trimmed, washed and cut into 1/4-inch dice
Salt and pepper
4 cups water
1 bay leaf
2 sprigs fresh thyme
Giblets (neck, heart, gizzard and liver)
Begin with the turkey. Combine the grated onion, 1 cup of thyme, cracked pepper and olive oil. Mix well. Place the turkey on a clean work surface. Rub onion marinade in the cavity and all over turkey. Liberally season with kosher salt inside and out. Place on a plate or roasting pan, covered with plastic wrap and refrigerate over night.
After marinating overnight, bring the turkey to room temperature. Preheat oven to 350 degrees with the rack on the lower level.
Place the turkey breast side up, fold wing tips under turkey. Fill the turkey and the neck cavity with apples, orange, onion and garlic. Tie the legs together loosely with kitchen twine. Fold the neck flap under, and secure with bamboo skewer.
Place the turkey in a roasting pan and cover with foil. Transfer the turkey to oven and roast, basting every 30 minutes. (Turkey should take about 2 1/2 to 3 hours or until thigh registers 155 degrees.)
While turkey is roasting, start preparing turkey jus.
In a medium saucepan, melt 3 tablespoons butter over medium heat. Add onion, celery and leaves, leek. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Add salt and pepper, and cook 5 minutes. Add 4 cups water, bay leave, thyme, gizzard, heart, and neck (do not add liver; it needs to be separately or it will make the jus bitter). Bring to a boil, then reduce heat to a high simmer. Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.
Meanwhile, chop liver finely. In a small skillet over medium-low heat, melt remaining tablespoon of butter. Add liver, and cook, stirring consistently, until liver no longer releases any blood and is fully cooked, 4 to 6 minutes. Set aside.
After 45 minutes of simmering, the liquid should reduce to about 3 cups. If it has not, increase the heat, and cook 10 to 15 minutes more. Strain liquid. Finely chop gizzard and heart and add to strained liquid along with chopped liver. Pick meat off neck, and add to stock. Set liquid aside in a warm area until needed.
In a small saucepot on low heat, add honey and remaining 1/2 cup thyme, bring to a simmer and remove from heat. In the last half hour of roasting, remove foil and glaze turkey with honey and thyme mixture, basting and glazing every 5 minutes for the last 20 minutes.
Transfer turkey to a caving board; let rest about 30 minutes before carving. Strain pan juices and add to turkey jus.
Serves: 8 plus leftovers.
Per serving: 752 calories, 77g protein, 36g fat (11g saturated), 27g carbohydrates, 1g fiber, 242mg sodium.
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Roasted Gold Beets with Melted Chevre and Tarragon
18 medium gold beets (about 3 1/2 pounds), if gold are unavailable, substitute red beets
3 Tbs. canola oil
Salt and fresh ground black pepper to taste
3 Tbs. extra virgin olive oil
1 Tb. sherry vinegar
1/2 pound chevre (goat cheese), crumbled
1 Tb. fresh tarragon
Preheat the oven to 350 degrees.
Trim the green tops and stringy bottoms from the beets. Wash beets well. In a mixing bowl, coat beets with canola oil, then season with salt and pepper. Line a cookie sheet with foil and place the beets on the tray. Place another sheet of foil over the beets and crimp the edges creating a seal. Place the beets in the oven and cook until fork tender, about 40 minutes. Remove from oven; allow the beets to cool slightly. While they are still warm, peel them by gently rubbing with a towel. Cut the beets into halves. Toss them with the olive oil and sherry vinegar; season with salt and pepper to taste.
To serve, place the beets in an oven-proof platter or a shallow bowl. Crumble chevre on top of the beets. Place in the oven for 2-3 minutes until soft. Remove from oven, sprinkle tarragon on top and serve.
Serves: 10.
Per serving: 205 calories, 8g protein, 14g fat (7g saturated), 14g carbohydrates, 1g fiber, 242mg sodium.
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Sautéed Swiss Chard, Shallots and Smoked Bacon
2 1/2 pounds swiss chard
1/2 pound smoked bacon, diced
1 cup sliced shallots
1 large clove garlic, sliced
2 Tbs. extra virgin olive oil
Salt and pepper to taste
Preheat oven to 375.
Separate the swiss chard leaves from the stems; wash leaves well in several changes of water.
Warm a large sauté pan on low heat. Add bacon, cook until just golden brown. Add shallots and garlic, cook until golden brown, about about 4-5 minutes stirring often. Discard excess fat.
Add olive oil, stir in swiss chard and cook until tender, about 3-5 minutes. Salt and pepper to taste. To serve, place on a large platter.
Serves: 6.
Per serving: 185 calories, 7g protein, 14g fat (4g saturated), 11g carbohydrates, 3g fiber, 564mg sodium.
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Pumpkin Dutch Apple Pie
1 unbaked 9-inch pie shell with high fluted edge
Apple Layer
2 medium apples, cored and thinly sliced (about 2 cups)
1/4 cup granulated sugar
2 tsps. all-purpose flour
1 tsp. lemon juice
1/4 tsp. ground cinnamon
Pumpkin Layer
2 eggs, lightly beaten
1 1/2 cups canned pumpkin
1 cup evaporated milk
1/2 cup granulated sugar
2 Tbs. butter, melted
3/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. salt
Crumble Topping
1/2 cup all-purpose flour
5 Tbs. granulated sugar
3 Tbs. softened butter
1/3 cup chopped walnuts
Preheat oven to 375 degrees.
Toss all Apple Layer ingredients together in a medium bowl. Place in pie shell.
Combine all Pumpkin Layer ingredients in a medium bowl. Pour over the apples.
Bake for 30 minutes.
As the pie bakes, combine all Crumble Topping ingredients in a medium bowl, using a pastry blender, until crumbly.
Remove pie from oven and sprinkle with Crumble Topping. Return to oven, bake 20 minutes or until custard is set. Cool on wire rack.
Serves: 6.
Per serving: 582 calories, 10g protein, 29g fat (11g saturated), 74g carbohydrates, 4g fiber, 419mg sodium.
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