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Download Holiday Dinners with Bradley Ogden: 150 Festive Recipes for by Bradley Ogden PDF

By Bradley Ogden

Award-winning chef Bradley Ogden provides his first cookbook in over a decade. Holiday Dinners with Bradley Ogden comprises one hundred fifty adored recipes for a number wintry weather holidays—Thanksgiving, Christmas, and New Year’s—in one easy-to-use and scrumptious consultant for making the main memorable foodstuff for the main precise events. With coaching schedules, pattern menus, and instructive sidebars, Chef Ogden takes the guesswork out of vacation guidance for you to spend extra time with the relatives and not more time within the kitchen.

With Ogden’s specialize in liable cooking, he contains details on procuring sustainable neighborhood materials, and a word list of terms.

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Additional info for Holiday Dinners with Bradley Ogden: 150 Festive Recipes for Bringing Family and Friends Together

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Wine pairing: Chardonnay SHELLFISH CHOWDER THIS CREAMY SOUP IS REMINISCENT OF MICHIGAN FISH BOILS. I’VE MADE this soup a bit lighter than the chowders of my childhood, which allows the shellfish and flavor to really shine. Serve with Dill Buttermilk Drop Biscuits (page 76). MAKES 6 SERVINGS 3 tablespoons finely chopped salt pork, rind removed 2 strips bacon, finely chopped (about ¼ cup) 2 medium yellow onions, chopped (about 2 cups) 4 stalks celery, chopped (about 1½ cups) 2 teaspoons chopped fresh thyme � bay leaf 3 tablespoons all-purpose flour 4 cups lobster or crab stock (page 100), or bottled clam juice 1¼ cups heavy cream or half-and-half � cup whole milk 4 medium red potatoes, cooked, peeled, and diced (about 2 cups) ⅛ teaspoon cayenne pepper 1 teaspoon freshly ground black pepper Kosher salt 1 teaspoon dry sherry Tabasco, to taste 1½ cups chopped cooked clams, crabmeat, and lobster 2 tablespoons chopped flat-leaf parsley, for garnish 4 teaspoons unsalted butter, cut into ½ teaspoon portions, for garnish IN A LARGE DUTCH OVEN OVER MEDIUM HEAT, cook the salt pork and bacon until golden brown and crisp, about 3 minutes.

Add the turkey chops, rolling them in the marinade. Cover with plastic wrap and refrigerate for 8 hours or overnight. Prepare an outdoor grill. Place hickory or applewood chips on the hot coals. Remove the turkey from the marinade, pat dry with paper towels; rub the turkey with additional olive oil and season liberally with salt and pepper. Grill over medium-hot coals, 8 to 10 minutes on each side; basting occasionally with Lemon-Thyme-Mustard Butter. While the turkey is cooking, prepare the gravy as directed below.

For a contemporary look, use squash in the same hue, like pale green; coat the squash with a shiny layer of lacquer for added vibrance and place in dark brown bowls. Offset the centerpiece with white table linens and china. Candles—from large decorative sconces to small tea lights—create instant atmosphere. Let the flame sparkle against your fine crystal or clear glass creating an ethereal and intimate atmosphere. For a clean modern look, fill a small glass vase or bowl with water and float a small candle, cranberries, and sliced kumquats in it.

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