Thanksgiving recipes: 5 easy eats

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Ensure friends and family get their feasting fix this Thanksgiving with these five delicious recipes served up by Vancouver chefs and restaurant teams. From simple starters to a perfectly chocolatey finish — plus, a sauce that pairs well with pretty much every protein — these recipes are worthy of gathering around on Oct. 9:

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Tomato and Burrata Salad

Recipe by: Black + Blue

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4 oz (114 g) ball of burrata cheese

1/4 cup (60 mL) shaved fennel

2 tbsp (30 mL) olive oil (divided in two)

1 tsp (5 mL) kosher salt (divided in two)

1 tsp (5 mL) minced chives

5 oz (142 g) sliced heirloom tomatoes

1 tsp (5 mL) packaged fried onions

2 tsp (10 mL) fennel tops (for garnish)

Your favourite crackers or bread

Mix the fennel, half the salt and half the olive oil in a stainless steel bowl and arrange in the centre of your bowl. Place your burrata cheese on the right-hand side of the shaved fennel.

Combine your tomatoes, remaining olive oil and salt and chives in a bowl and gently mix until everything is well-coated. Place the tomatoes on top of your fennel. Garnish the top of your tomatoes with the fried onions and fennel tops. Serve at room temperature with your favourite crackers or bread.

Serves 1-2. 

Mushroom Risotto

Recipe by: Italian Kitchen

2 tbsp (30 mL) olive oil

1/2 cup (125 mL) minced onions

1 tbsp minced garlic

1/2 cup (125 mL) mixed mushrooms

1 cup (250 mL) Arborio rice

1/2 cup (125 mL) white wine

4 cups (1 L) mushroom or vegetable stock

1/4 cup (60 mL) powdered Parmesan cheese

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1/4 cup (60 mL) unsalted butter

2 tbsp (30 mL) minced chives

1 tbsp (15 mL) olive oil (for garnish)

In a heavy-bottom pot, add your olive oil, onions, garlic and mushrooms together and cook on medium heat for about 4 minutes or until the onions become translucent. Add in the rice and continue to cook over medium heat, constantly stirring, until the rice starts to lightly brown.

Deglaze the pan with white wine, and reduce down until it’s almost dry. Start adding in your stock 1/4 at a time while continuously stirring until it’s all added to the risotto. Add in both the Parmesan cheese and the butter and stir in until all of the ingredients are incorporated. Plate into 4 equal bowls, and garnish with the chives and olive oil.

Serves 4. 

Roasted Chicken Breast with Kohlrabi Puree

Recipe by: C|Prime

Kohlrabi Puree

1 cup (250 mL) kohlrabi, large diced

1 1/2 cup (375 mL) whole milk

2 tbsp (30 mL) butter

Pinch salt

In a medium-sized heavy pot, add diced kohlrabi and milk and bring to a gentle simmer. Cook until the kohlrabi is soft. Once the kohlrabi is cooked, strain the milk and add the kohlrabi to the pot and leave on the warm stove to dry out. Once dried, add to a blender with butter and puree. Once smooth, check seasoning with salt.

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Butter poached onions

1/2 stick butter

1/4 cup (60 mL) peeled pearl onions

10 springs fresh thyme

Salt

In a small saucepan melt butter. Add pearl onions and thyme, season with salt and slowly poach onions until tender.

Fava and English Pea Ragu

1/4 cup (60 mL) fresh peas

1/4 cup (60 mL) fresh fava beans (shucked)

1/4 cup (60 mL) diced prosciutto (medium diced)

Olive oil (to cook)

1/4 cup (60 mL) medium morels

3 mint leaves

3 basil leaves

Pre-blanch the fava beans in a medium saucepan with boiling water. Add tablespoon of salt and a 1/2 tsp of baking soda. Gently remove once al dente and add to an ice bath. Repeat the process with the English peas. Once the vegetables are cold, remove from the ice bath and set aside.

In a medium pan, add prosciutto with one tablespoon of olive oil and gently sauté on medium low heat. Add cleaned morel mushrooms with a pinch of salt and sauté with the prosciutto. Once the mushrooms are soft, add peas and fava beans and gently cook until everything is warm. Once warm, rip mint and basil into the ragu and remove from the heat.

Oven Roasted Chicken Breast

2 large chicken breasts

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2 tbsp (30 mL) olive oil

1 tbsp (15 mL) butter

10 sprigs thyme

1/4 lemon

Salt

1/4 cup (60 mL) dark chicken stock

Heat olive oil in a large pan. Season chicken breast with salt and gently lay into the hot oil, skin side down. Add lemon and thyme, then put the pan into a 375-F oven for 3-4 minutes. Flip chicken breast and add stock and gently place back into the oven to steam. Allow to cook for another 3-4 minutes.

Once cooked, remove from the pan and allow to rest. Strain the pan juice and reduce until sauce consistent. Remove from the heat and add your butter continuously stirring. Set aside and use for your pan sauce.

Serves 2-3. 

Maple Bourbon Cranberry-Orange Sauce

Recipe by: Pacific Institute of Culinary Arts

1 12-oz bag fresh or frozen cranberries (thaw if using frozen)

2/3 cup (160 mL) maple syrup or brown sugar

1/2 cup (125 mL) water

1/4 cup (60 mL) bourbon or whiskey

1 orange zested and juiced — set aside 1/4 cup (60mL) of juice

1 cinnamon stick

Pinch of salt

Combine maple syrup and water in a large saucepan and bring to a boil. Add cranberries, cinnamon stick, orange juice, bourbon and salt then lower to heat to medium so cranberries can boil gently. Cook for 10 minutes, stirring occasionally to prevent berries from sticking to the bottom of the pan.

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Once cranberries have popped, press them against the side of the pot with the back of a wooden spoon to crush them. An immersion blender can also be used to blend the sauce but leave some berries whole for texture. Remove from heat.

Stir in orange zest and allow to cool. The cinnamon stick can be left in for a stronger cinnamon flavour if desired and removed before serving. Pack into airtight containers and store for up to two weeks.

Makes 2 1/4-2 1/2 cups.

Chocolate Ganache with Nutella Feuilletine Crust and Caramel Sauce

Recipe by: Forage

Crust

6 oz (170 g) semi-sweet chocolate, melted

10 oz (284 g) chocolate hazelnut spread, such as Nutella

5 oz (145 g) paillette feuilletine

Line a 9×13-inch pan with parchment paper, allowing the parchment to hang over the long sides of the pan to act as handles. In a large bowl, combine melted chocolate and chocolate-hazelnut spread and stir until smooth. Fold in the feuilletine until combined. Transfer the mixture to the prepared pan. Use a sheet of wax paper or a non-stick Silpat mat to press the mixture into a smooth, even layer. Transfer to the refrigerator to chill while making the filling.

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Ganache

14 oz (400 g) dark chocolate

1.69 cups (400 mL) whipping cream

3 oz (90 g) unsalted butter

1 1/2 tbsp (22.5 mL) caster sugar

Bring the cream and sugar to a simmer and reduce heat to low. Add the chocolate and butter and stir until well-combined. Let cool slightly before filling.

Pour the ganache over the crust and smooth with an offset or rubber spatula. Transfer to the refrigerator until set and firm, about 1-2 hours. Slice into bars before serving.

Caramel sauce

4 oz (115 g) salted butter

1/2 cup (125 mL) brown sugar

1/2 cup (125 mL) whipping cream

1/2 tsp (2.5 mL) vanilla extract

In a medium-size pot over medium heat, melt butter and brown sugar together until completely melted. Slowly whisk in the whipping cream until filly incorporated. Add in vanilla extract and allow the sauce to cool.

To plate, drizzle caramel sauce on a plate. Put the ganache bars at the centre of the plate. Garnish with fresh berries on top of the ganache and enjoy.

Serves 8.

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