Thanksgiving day is upon us and for those of us out there who are looking for a different take on traditional dishes, we have you covered. We reached out to our friend Chef Mark Phillips to grab some recipes from his new cookbook At Home with Chef Mark Phillips. The recipes are sure to not only be packed with flavor but will create the experience you and your loved ones deserve.
Sage Roasted Butternut Squash Soup
Servings: 4 to 6
Prep: 10 mins
Total: 55 mins
1 large butternut squash, halved and de-seeded; cut into large cubes
1 tablespoon olive oil, plus more for drizzling
¼ cup chopped sweet onion
½ cup chopped shallot (about 1 large shallot bulb)
4 garlic cloves, pressed or minced
2-3 teaspoons chopped sage
1 teaspoon salt
24 - 32 ounces vegetable broth, as needed
1 teaspoon brown sugar
⅛ teaspoon ground nutmeg
freshly ground black pepper, to taste
24 - 32 ounces vegetable broth, as needed
1 to 2 tablespoons butter, to taste
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Place the diced butternut squash and chopped sweet onions on the baking sheets.
Lightly coat with olive oil, and season with salt and pepper. Roast in the oven for 30- 40 minutes. When done, remove from the oven and set aside until it's cool enough to handle for about 10 minutes.
Meanwhile, in a large pot, warm 1 tablespoon olive oil over medium heat until the oil is shimmering. Add chopped shallots, sage, and 1 teaspoon salt. Cook the shallots and sage, stirring until the onions are translucent and have golden edges, about 3 to 4 minutes. Add the garlic and cook for a further minute, stirring frequently.
Add the vegetable broth to the pot and bring to a low simmer. To a blender add the roasted butternut squash, brown sugar, nutmeg, and a few twists of freshly ground black pepper.
Ladle approximately 3 cups of stock into the blender (be careful with the hot liquid). Do not fill the blender jug past the maximum fill line. Securely fasten the lid and blend on medium-high until the soup has a creamy texture. Be careful about the hot steam escaping from the lid. If you prefer, you can thin the soup by adding more of the remaining stock.
Transfer the soup back to the pot over low heat.
Add 1 or 2 tablespoons of butter to taste. To keep the soup dairy-free substitute the butter with olive oil.
Taste and adjust the seasoning with salt and pepper if needed. Ladle the soup into bowls and serve. I like to top mine off with a little freshly ground black pepper.
Pimento Cheese Deviled Eggs
Servings: 24 eggs
Prep: 15 mins
Total: 30 mins
4 oz sharp cheddar
1/3 cup pimentos, diced and finely chopped
¼ teaspoon Tabasco
1 teaspoon yellow mustard
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste
Smoked paprika (garnish)
1. Bring a pot of water to boil with 2 teaspoons of salt. Place eggs in the pot and boil for 13-14 minutes. Remove from the hot water and place in a bowl of ice water or run under cold water for 5 minutes. Once cool, tap eggs on a hard surface, peel, and slice half lengthwise.
Remove yolks and place them in the food processor (or bowl) with mayonnaise, tabasco, mustard, garlic, and onion powder.
Gently fold in pimentos and cheese, and season with salt and pepper to taste.
Place in a piping bag, pipe filling into each egg, and sprinkle paprika and chives.
Chill for at least one hour before serving.
Sweet Potato Cheesecake
Prep: 20 mins
Total: 1 hour 15 mins
For the crust:
1 ½ graham cracker crumbs
3 Tab sugar
7 Tab butter, melted
For the cheesecake:
16 oz cream cheese, room temperature
½ cup sugar
½ light brown sugar, packed
1 medium-sized sweet potato, baked and smashed
1 Tab cinnamon
½ tsp nutmeg
½ tsp all-spice
16oz sour cream
2 tsp vanilla extract
3 large Eggs
Preheat oven to 350 degrees. Prepare graham cracker crust by combining graham cracker crumbs, and sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
Pour crumbs into a 9-inch Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
Make the filling by mixing the room-temperature cream cheese, sweet potato, sugar, cinnamon, nutmeg, and all-spice until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. Mix in the eggs one at a time (about 10-15 seconds), then add vanilla, again mixing until smooth. To avoid lumps, make sure the cream cheese is softened and/or at room temperature.
Add sour cream and cornstarch, and stir until well combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
Pour cheesecake batter into the prepared springform pan. To ensure leaks, place the pan on a cookie sheet that has been lined with foil. Transfer to the center rack of your oven and bake for about 55-60 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown, and the center should spring back.
Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate and cover for at least 2 hours.
Jalapeno Cheddar Corn Bread
Prep: 10 mins
Total: 40 mins
1 ½ cups yellow cornmeal
1 cup all-purpose flour
3 tsp baking powder
1 tsp kosher salt
1 tablespoon sugar
2-3 jalapeno peppers, finely chopped (depending on your spice level)
1 cup sharp cheddar cheese, shredded
¾ cup Vermont white cheddar, shredded
1 cup fresh corn kernels
1 ¼ cup buttermilk
1/3 cup butter, melted
2 large eggs
Preheat oven to 400 degrees. Grease and lightly coat a 9-inch baking dish with flour and set aside. In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt; whisk together until thoroughly combined. Add the grated cheese and chopped jalapeno, then fold in the freshly shucked corn kernels.
In a separate bowl, whisk together buttermilk, melted butter, and eggs. Pour over reserved dry ingredients and stir delicately with a spoon until just combined. Grab your prepared baking dish and pour your cornbread mixture into the pan.
Bake for 25 minutes or until the top is golden brown. To check doneness, take a toothpick and insert it into the center; if it comes out clean, it is done. Allow to cool for a few minutes, cut into 8-10 pieces, and serve with butter.
Herb de Provence Roasted Chicken
Prep: 15 minutes
Total: 50 mins s
One 3 to 4-pound chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings), excluding the
¼ cup Extra virgin olive oil
3 tablespoons Herb de Provence
1 tablespoon Kosher salt
2 teaspoons Freshly course black pepper
1 teaspoon lemon zest
1 onion, cut into quarters
1 lb fingerling potatoes, sliced in half lengthwise
2 cloves garlic, minced
1 lb carrots, washed, peeled, and cut
Preheat oven to 400 degrees. Line a rimmed 12in x 18in a baking sheet with foil or, even better, parchment paper. Thoroughly wash the potatoes and carrots with a scrubber and cut them into smaller pieces. Pat dry with a paper towel. Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel.
Add chicken, potatoes, carrots, onion, and garlic to the lined-rimmed baking dish and sprinkle with herb de Provence, salt, cracked pepper, lemon zest, and garlic. Drizzle with 3-4 tbsp olive oil. Carefully toss everything to coat.
Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan. Don't crowd the pan; allow room in between the pieces.
4. Place in the oven and bake chicken and potatoes for 1 hour, or the internal temperature of the chicken breasts is 165°F. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork, they are ready. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Observe, or they will burn.
From our family to yours, Happy Thanksgiving.