The Thanksgiving Special with ChefsLine  

This looks great and I'm thinking I can get a few lunches out of it. 

Alanna Kellogg's WARM ROOT SALAD in HORSERADISH VINAIGRETTE
Hands-on time: 35 minutes
Time to table: 90 minutes
Serves 4 as main dish, 8 as side dish
Source: http://kitchen-parade-veggieventure.blogspot.com/2006/10/warm-root-salad-in-horseradish.html

This is a "concept" recipe ~ it begs for your own changes and inspiration. Allow about 2 cups unroasted vegetables per serving for a main dish, about 1 cup per serving as a side dish.

2 medium purple-topped turnips, ends trimmed, peeled with a carrot peeler, cut cross-wise about 1/3" thick, then diced
2 kohlrabi, ends and knobs strimmed, peeled with a paring knife, cut cross-wise about 1/3" thick, then diced
1 sweet potato, peeled with a carrot peeler, cut cross-wise about 1/3 " thick, then diced
2 small potatoes, skins on, cut cross-wise about 1/3" thick, then diced
1/2 celeriac, peeled with a paring knife, cut cross-wise about 1/3" thick, then diced
3 parsnips, ends trimmed, peeled with a paring knife, quartered lengthwise, woody cores removed and discarded, then diced
3 carrots, ends trimmed, thick ends halved or quartered with carrot left intact, then cut cross-wise
[red onion would have been good]
1 ounce pancetta, diced small
About 2 tablespoons good olive oil
Salt & pepper

Preheat oven to 400F. Prep vegetables. Toss in a bowl with olive oil. Place in a single layer on two baking sheets, season generously with salt and pepper. Roast for 60 minutes, stirring well after 30 minutes, stirring well and adding pancetta after 45 minutes.

HORSERADISH VINAIGRETTE
About 4 tablespoons olive oil
About 2 tablespoons white wine vinegar (next time I'd use 6 - 8 tablespoons for considerably more contrast to the creamy-oily vegetables)
2 tablespoons Dijon mustard
2 teaspoons horseradish (to taste, this was a mild home-grown horseradish from my Dad's friend's garden; if you like horseradish, use more than you think is needed just tasting the vinaigrette for any bright spark will be moderated by the rooty starchy vegetables)
Salt & pepper to taste

Whisk together vinaigrette ingredients in a large bowl. Fold in the roasted vegetables, taste and adjust seasonings. Serve over lettuce greens (no need to dress the greens, the horseradish vinaigrette will be enough) with good bread and butter.

 

Whether you’re cooking at home or dining out tomorrow night - your VALENTINE DESSERT - can truly set the stage for romance. Join the show’s special guest, Tina Ruggiero - The Gourmet Nutritionist by calling 646-716-9943. We’ll be discussing our favorite desserts, romantic dining, and take a peek into how to create a healthy gourmet lifestyle for yourself and your loved ones. Rebroadcast.

Bananas Foster 2 ripe bananas, sliced lengthwise 2 tablespoons unsalted butter 1/4 cup dark brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg, preferably freshly ground juice of 1/2 lemon 1/4 cup brandy 1/4 cup banana liqueur Pour brandy and banana liqueur into a single measuring cup or bowl and set aside. In a 10- inch skillet over medium heat, melt butter. Add brown sugar, cinnamon and nutmeg, stirring constantly with a whisk or wooden spoon until sugar is melted. Add bananas and spoon the warm sugar mixture over them. Heat until bananas are warmed through and covered with syrup but not mushy. Remove the skillet from the burner before adding the liquor! Carefully add the brandy and banana liqueur. If the butter is very hot, they will flame on their own. If the liquor doesn't flame, either CAREFULLY light it with a match and flame it until the flame dies out or reduce the heat and cook until the alcohol evaporates. After the alcohol has evaporated, add lemon juice and stir until it mixes with the sugar mixture. Serve over vanilla ice cream. Serves 2. Adapted: ChefRick.com

What are you in the mood for tonight? Meet Chef Jackie Lee and celebrate food! Call in with your cooking questions! Dial 646-716-9943.

Quick and Easy Szechuan Beef

Chef: Jackie Lee

Course: Main Course

Food Mood: Meats

Cuisine: Chinese

Servings: 4

Ingredients

1 pound beef (sirloin is best, beef tenderloin is great too)

Stir Fry Sauce

1/4 cup orange juice

2 tsp sesame oil

1 tsp cornstarch

1 tsp sugar

Vegetables

1 Tbsp canola oil

1 Tbsp ginger, minced

2 cloves garlic, minced

1/2 onion, sliced thinly

2 ribs celery, julienne

1 small red pepper, julienne

1 carrot, julienne

Method

Serve with: Brown Rice

Briefly freeze beef. Slice julienne style - across the grain and into thin slices and the same length. Set aside.

Combine orange juice, sugar, sesame oil, salt, and cornstach. Slowly stir in sesame oil. Set aside.

Preheat a wok or skillet on medium high heat. Add 1 Tbsp canola oil.

Saute onions, peppers, and carrots over high heat until just cooked. Remove vegetables. Add additional canola oil to pan and cook beef, garlic, and ginger with 1/2 cup of soy sauce over high heat until just browned. Return vegetables and toss. Keep on high heat and add stir fry sauce and cook until thick and smooth. Serve over hot brown rice.