Marcus Samuelsson's Thanksgiving Recipes (Healthy Hollywood)

It’s hard to believe the holiday season is will soon be in full gear. The Thanksgiving holiday is next week and before you know it, we will be celebrating Christmas. So, before all holiday craziness of shopping, parties and over-eating begins, take a moment on Thanksgiving to have gratitude.

Thanksgiving is one of Healthy Hollywood’s favorite holidays. It’s not about the presents, but simply about being with friends and family and celebrating with a good meal.

Turkey, mashed potatoes, stuffing and pumpkin pie are the traditional dishes. But, why not switch it up? World-renowned celebrity chef Marcus Samuelsson has teamed up with Penfolds wine to put together a holiday menu and shared a few of the recipes with Healthy Hollywood.

Go ahead and try something different! I am pretty sure any of these dishes will be a hit and the talk of the turkey table.

Parsnip Soup With Porcini Mushrooms & Crispy Shallots

Wine Pairing: Penfolds Bin 8 Carbenet Shiraz

(6 servings)

  • 1/4 cup plus 1 tablespoon olive oil plus 1 1/2 cups olive oil
  • 1/2 cup reconstituted porcini mushrooms, chopped, with 2 cups soaking water reserved
  • 3 cloves garlic, peeled and chopped
  • Juice of 1 lemon
  • 1/2 tablespoon walnut oil
  • 1 tablespoon parsley, chopped, plus extra finely chopped for garnish
  • 1 tablespoon fresh tarragon, chopped
  • Salt
  • Freshly ground pepper
  • 3 cups parsnip, peeled and diced
  • 1 cup sunchokes, peeled and diced
  • 1/2 teaspoon turmeric
  • 2 teaspoons garam masala
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 5-6 shallots, peeled and sliced into thin rings

Soak dried mushrooms in water. Once reconstituted, strain, and reserve 2 cups for mushroom stock. Heat 1 tablespoon of olive oil in a medium sauté pan over medium heat. Add 1 teaspoon of the garlic and sauté until fragrant. Add the mushrooms and sauté until tender and heat through for 30 seconds, then remove from heat. Let cool to room temperature and set aside 1/4 of the mushrooms for garnish. Stir in the parsley and tarragon in the rest of the mushrooms. Set aside. Season with salt and pepper, and half the lemon juice.

Heat the 1/4 cup oil in a large pot over medium heat. Add the turmeric, garam masala, salt, and remaining garlic until fragrant, then add parsnip and sunchokes. Sauté until golden brown. Add the cream, mushroom stock, and 3 cups of water, and bring to a simmer; cook until vegetables are tender, about 25 minutes. Transfer to a blender and puree until smooth. Season with salt and pepper, and stir in the remaining lemon juice.

Combine salt and finely chopped parsley and set aside. Heat the 1 1/2 cups olive oil in a saucepan over medium-low heat. When it reaches 220˚F, reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, stirring occasionally, until they are golden brown. Remove from the oil with a slotted spoon and drain well on paper towels. Sprinkle with the salt-parsley mixture.

To serve, place the mushrooms in each bowl. Divide the soup between 6 bowls. Drizzle walnut oil in each bowl and add 1/4 of the cooked mushrooms and the crispy shallots to garnish.

Peppercorn-Crusted Rack Of Lamb with Potato-Apple Gratin, Brussels Sprouts & Bin 8 Demi-Glace

Wine Pairing: Penfolds Bin 8 Cabernet Shiraz

(4 servings)

For The Lamb:

  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 tablespoon freshly grated Parmigiano-Reggiano
  • 3 tablespoons fine dry bread crumbs
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary
  • 2 tbsps white peppercorns
  • 1 tbsp black peppercorns
  • 1 tbsp pink peppercorns
  • 2 racks of lamb (1 1/2 - 2 pounds each)
  • Kosher salt and freshly ground black pepper

For The Sauce:

  • 1 cup Bin 8
  • 1 cup Chicken Stock
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • Grated zest of 1 lemon
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper

To prepare the lamb: Preheat the oven to 450 degrees F. Put the peppercorns in a small saucepan, add water to cover, and bring to a boil; drain. Add cold water to cover, bring to a boil, and drain again; repeat 2 more times. Spread the peppercorns on paper towels and let dry thoroughly.

Put the peppercorns in a mini processor or blender and process until coarsely crushed. Combine in a small bowl with the egg yolk, mustard, 1 teaspoon of the olive oil, the Parmesan, bread crumbs, thyme, and rosemary and blend to a coarse paste.

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until almost smoking hot. Add the racks of lamb and sear for about 3 minutes on each side, or until lightly browned. Transfer to a platter and let cool.

Season the lamb with salt and pepper. Spread the herb mixture over the meaty part of the lamb. Place the lamb, fat side up, on a rack in a roasting pan. Roast for 15 to 20 minutes, or until the internal temperature registers 125 degrees F on an instant-read thermometer, for medium-rare. Remove from the oven and let rest for 10 minutes.

MEANWHILE, PREPARE THE SAUCE: Combine the wine, stock, vinegar, thyme, and lemon zest in a medium saucepan, bring to a simmer, and simmer for 20 minutes, or until reduced to 1 cup. Remove from the heat and cover to keep warm. Just before serving, reheat the sauce if necessary, and whisk in the lemon juice and butter. Season with salt and pepper to taste.

To serve, cut the racks into individual chops and arrange 3 or 4 chops on each plate. Pass the sauce at the table.

For The Potato-Apple Gratin:

(8 servings)

  • 12 tablespoons butter, divided
  • 2 pounds onions, sliced
  • 2 tablespoons (packed) chopped fresh thyme
  • 4 teaspoons fine sea salt, divided
  • 1 quart cream
  • 2 sprigs rosemary
  • 2 1/2 pounds Yukon Gold, yellow Finn, or German Butterball potatoes, peeled, and sliced as thinly as possible.
  • 2 pounds tart apples (such as Granny Smith, Pippin, or Pink Lady), peeled, halved, cored, cut into 1/4-inch-thick slices
  • 2 cups cheddar, freshly grated

Preheat oven to 400F. Butter 13x9x2-inch glass or ceramic baking dish. Heat the cream and bring to a boil. Add the rosemary to the cream, and steep for 15 minutes. Meanwhile, melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add onions, thyme, and 2 teaspoons salt; sauté until onions are translucent, about 10 minutes. Increase heat to medium-high; sauté until onions are tender and begin to color, about 8 minutes longer. Remove from heat. Add remaining 6 tablespoons butter and cream skillet; stir and swirl skillet to combine. Bring to boil. Cool onion mixture to lukewarm.

Combine potatoes, apples, remaining 2 teaspoons salt, and onion mixture in large bowl; toss gently to blend. Transfer to prepared baking dish, spreading evenly. Sprinkle cheese on top. Cover dish with parchment paper, then cover with foil, shiny side down. Bake gratin for 1 hour and 10 minutes. Let gratin stand 15 minutes before serving.

For The Roasted Brussels Sprouts:

  • 8 Brussels sprouts, halved
  • 1 1/2 tablespoon sour dried cherries
  • 1 1/2 tablespoons pecans lightly crushed
  • 2 teaspoons honey
  • 3 slices of bacon, chopped
  • 1 teaspoon soy
  • Salt and pepper to taste
  • 1/2 teaspoon mild chili powder
  • 1/2 turmeric

In a medium pan heat, render the bacon, then remove from the pan. Cook the Brussels sprouts in the reserved bacon fat, sautéing until browned, about 5 minutes. Add in spices, honey, and soy. Toss, and add the cherries, pecans, and bacon.

For more about Penfolds, check out www.penfolds.com

-- Terri MacLeod

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