umami gravy

another key thanksgiving dish is gravy...turkey can get easily dry (even if you're the best cook/chef), so a great way to add some depth and flavor is by making a delicious gravy.  my umami-infused gravy recipe is super yummy with hints of soy sauce and garlic.  making gravy seems like a hassle, but it's totally worth your time and energy; plus, it's a perfect condiment to make while you let your turkey sit for a few minutes before serving it!

ingredients:

- roasting pan of your turkey

- 4 cups chicken stock

- 1 cup white wine

- 3 tablespoons soy sauce

- 2 tablespoons garlic, minced

- 4 tablespoons butter

- 5 tablespoons flour

- s&p

directions:

- remove your turkey from your roasting pan

- remove pan juices from the pan into a cup or separater; remove the top layer of fat/oil

- put roasting pan on 2 stoves and heat it up over medium heat; add pan juices (minus the fat)

- add 1 cup chicken broth and wine to pan; deglaze and remove all the delicious bits from the bottom of the pan

- add rest of broth, soy sauce and garlic

- lower heat and simmer for 5 minutes; remove from heat

- in a saucepan, melt butter over medium heat

- add flour and stir constantly until you make a roux

- add stock mixture from roasting pan into saucepan; stir well until completed incorporated and thick (but not lumpy!) - about 10 minutes

- flavor with some s&p...then serve with your thanksgiving meal!

xoxo,

kara

focaccia stuffing with chestnuts and pancetta

i first started making this recipe a few years ago...and since, it's been a HUGE hit with family and friends (and it won the top chef trophy a couple years ago at stila!)!  although i'm not a huge fan of stuffing (like that super soggy stuff people serve!), this recipe is a must-try!  the combination of chestnuts, rosemary, garlic and pancetta is amazingggg.

ingredients:

- 3 tablespoons butter

- 4 ounces pancetta

- 1 onion, finely chopped

- 1 carrot, finely chopped

- 1 celery stalk, finely chopped

- 1 tablespoon fresh rosemary, finely chopped

- 2 garlic cloves, minced

- 1 jar roasted chestnuts (7 ounces or so) - available at whole foods or bristol farms

- 1/8 cup parsley, chopped

- 1/2 pound day old focaccia (or ciabatta), cut into 3/4 inch cubes

- 1/3 cup grated parmesan

- 1/2 cup chicken stock

- 1 egg, beaten

- s&p

directions:

- preheat oven at 350 degrees

- generously butter a baking dish

- melt 1 tablespoon butter in a skillet over medium heat

- add pancetta; saute until golden and crisp, about 8 minutes

- with slotted spoon, transfer pancetta to a paper towel-lined large bowl

- add remaining butter to skillet and cook onion, celery, carrot, rosemary and garlic, about 10 minutes

- stir in chestnuts and parsley (save about of tablespoon of parsley for garnish) and cook for another minute

- remove paper towel from bowl; add cooked vegetables to the bowl

- add focaccia cubes and parmesan to bowl and toss everything until bread is coated

- slowly add chicken broth until moistened (no need to use all of the chicken broth...you don't want super soggy stuffing!)

- add egg and mix slowly, trying super hard not to break apart focaccia cubes

- add everything into the baking dish, cover with buttered foil (buttered side down, duh)

- bake for 35 minutes, remove foil, then bake for another 10-15 minutes until top layer is crisp and golden

- sprinkle with some parsley and serve hot!

xoxo,

kara

super creamy pumpkin pie

rob LOVES pumpkin pie...so i make sure it's super delicious every time i make it :)  here is my go-to recipe for super creamy, melt-in-your mouth pumpkin pie. hope you and your family love it this thanksgiving!

ingredients:

- 1 8-ounce package of cream cheese, softened

- 2 cups canned pumpkin, mashed

- 3/4 cup brown sugar

- 3/4 cup white sugar

- 1/4 teaspoon salt

- 1 egg + 2 egg yolks, slightly beaten

- 1 cup half & half

- 1/4 cup melted butter, slightly cooled

- 1 teaspoon vanilla extract

- 1/2 teaspoon cinnamon

- 1/4 teaspoon nutmeg

- 2 frozen pie shells

directions:

- preheat oven to 350 degrees

- cover each pie crust with foil and bake for 10 minutes

- remove foil and bake for another 5 minutes until it's slightly golden; set aside

- in a large bowl, beat cream cheese with a hand mixer for about 2 minutes

- add pumpkin and beat until combined

- add sugar, salt, eggs and egg yolks, half & half, butter; beat until combined

- add vanilla, cinnamon and nutmeg; beat until combined

- pour filling into warm pie crusts; bake for 50 minutes or until center is set

- cool to room temperature; serve with ice cream or whipped cream yeah!

xoxo,

kara

dry aged prime rib

my family loves prime rib, so i always make it during the holidays.  it's super delicious, juicy, tasty and pretty much amazing (better than lawry's!).  last holiday, i gifted some of my friends a jar of "kkp's amazing dry seasoning rub" for this recipe...and now i have listed the ingredients of my special rub mix here for you.  please enjoy!

ingredients:
- 6 rib beef roast, bone in, approximately 10 to 12 pounds
- 1 package cheesecloth, cut in half (approximately 1 yard)
- 1 sheet pan
- 1 roasting rack AND a roasting pan
- kkp's amazing dry seasoning rub (ingredients below)
- 3 tablespoons olive oil
- 3 carrots, washed, ends trimmed and cut into 3-inch chunks
- 2 yellow onions, peeled and quartered
- 2 cups water
- 3/4 cup red wine
- 2 cups beef stock
- 3 tablespoons unsalted butter

"kkp's amazing dry seasoning rub" ingredients:
- 1 tablespoon dried rosemary
- 1/2 tablespoon dried thyme
- 2 tablespoon freshly cracked tri-color pepper
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoon kosher salt
- 1/2 tablespoon coriander, toasted and cracked
- 1/4 teaspoon cinnamon

directions:
- remove roast from packaging, rinse well
- pat completely dry, wrap with 3 layers of cheesecloth. place roast on a rack on a sheet pan in the back of a refrigerator, fat side up
- after 24 hours, remove, unwrape, discard cheesecloth and wrap with a fresh piece.  place back in refrigerator for 6 to 9 days undisturbed (trust me, it's worth it!)
- remove roast from refrigerator. remove cheesecloth, cut away the fat and trum the ends and any discolored parts of the roast
- preheat oven to 500 degrees
- place roast on a rack in a large, heavy roasting pan
- drizzle roast with olive oil, then rub with kkp's amazing dry seasoning rub. let rest for 20 to 30 minutes
- prepare vegetables. make a bed in the roasting pan with the vegetables and pour in the water
- (be sure to check the liquid level in the pan occassionally and add additional water, if necessary)
- place roast on top of vegetables and place in hot oven
- roast at 450 degrees for 40 minutes (and try not to open the oven!)
- after 40 minutes, reduce heat to 275 degrees and continue to roast for approximately 2 hours, or until internal temperature reaches at least 130 degrees (see chart below). stay away from the bone while checking
- remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus

au jus directions:
- strain dripping from roasting pan, skim fat from drippings.  try to collect about 1 1/2 cups of the drippings
- place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on a steady boil, stirring occasionally
- turn off heat, add in butter.  season with s&p
- serve with the amazing dry aged prime rib. enjoy!!!!!

xoxo,
kara