Rachael Ray's Big Orange Book (72 page)

Heat the EVOO in a large skillet over medium-high heat. Add the burgers and cook for 3 to 4 minutes on one side. Flip the burgers and top each with 2 slices of cheese. Tent the pan with foil to help melt the cheese, and cook for 3 minutes more. You can also cook the burgers on a preheated grill over a medium-high flame; once you top them with cheese, close the lid to melt the cheese.

While the burgers are cooking, combine the buttermilk, sour cream, chipotle, adobo sauce, dill, parsley, and chives in a small mixing bowl. Season the sauce with salt and pepper.

When the burgers are ready, load them onto some toasted Kaiser rolls with lettuce, tomato, red onion, pickles, and a big dollop of the chipotle ranch sauce.

SERVES 6 TO 8

Bring a large pot of water to a boil over high heat for the gnocchi. Once the water is boiling, salt it, add the gnocchi, and cook them for 3 minutes or until they float to the surface.

With your gnocchi cooking, grab a large mixing bowl and whisk together the Dijon and white wine vinegar. Stream the EVOO into the bowl while whisking and then season the dressing with salt and pepper. Add the veggies and parsley to the mixing bowl. Drain the gnocchi well and toss directly into the dressing while they are still hot, so they will soak up the dressing. You can serve the salad now or let it chill out in the refrigerator for a couple of hours to develop the flavors more. Freshen it up with an extra drizzle of EVOO when you are ready to serve.

SERVES 6 TO 8

In a large mixing bowl, whisk together the vinegar, sugar, and EVOO with some salt and pepper. Stir the crumbled blue cheese into the dressing, and then add the cabbages and scallions to the bowl and give everything a hearty toss.

You can serve the salad now or let it chill out in the refrigerator for a couple of hours to develop the flavors more.

OCKTOBERFEST

•
BOCKWURST IN CREAMY MUSTARD SAUCE WITH SMASHED POTATOES AND BROCCOLINI

• BRATWURST REUBENS

• GERMAN CHEESE AND BEER FONDUE

This menu is a wurst celebration. Bockwurst is made from a combination of veal and pork, with the emphasis on veal, and bratwurst combines veal, pork, and beef. I get all of my sausages and smoked meats from Oscar's Smokehouse in Warrensburg, New York. They ship anywhere, so try some!

SERVES 4

Place the potatoes in a medium saucepan with water to cover. Bring to a boil and cook the potatoes for 10 minutes, or until fork tender. Drain the potatoes, then return them to the hot saucepan to dry out.

Pierce the casings of the bockwurst and arrange the sausages in a medium skillet. Add 1 inch of water and the EVOO and bring to a simmer over medium heat. Keep simmering until the water completely evaporates, about 10 minutes. Continue to cook to let the skins crisp up.

While the wurst are cooking, add the butter to a medium sauce pot over medium heat. When the butter melts add the shallots and sauté until soft and translucent, a couple of minutes. Add the flour and cook for 1 minute, then add the stock and bring to a boil. Cook the sauce until it thickens, about 2 minutes, then add the cream, nutmeg to taste, and the mustard. Cook for 2 minutes more and season with salt and pepper. Turn the heat off, and cover to keep the sauce warm while you prepare the broccolini.

Trim and discard the bottom ½ inch from the broccolini stems, then cut the broccolini into 1-inch pieces. Place the broccolini in a small skillet with ½ inch of boiling water, cover, and steam over medium-high heat for 3 minutes, just until tender. Drain and, just before serving, squeeze the juice of ½ lemon over the top.

Add half of the creamy mustard sauce to the cooked potatoes and mash. Season the potatoes with salt and pepper and stir in the chopped chives.

Spoon a generous portion of the creamy mustard smash onto each plate and place a bockwurst on top. Top with a large spoonful of the reserved creamy mustard sauce and serve the steamed broccolini alongside.

SERVES 4

Place the links in a skillet and add 1 inch of water and the EVOO. Bring to a simmer over medium heat, and keep simmering until the water completely evaporates, about 10 minutes. Continue to cook to let the skins crisp up. Cut the brats open but not all the way through and turn cut side down in the pan to crisp the insides.

Preheat a griddle pan or a large skillet over medium heat.

Combine the sauerkraut and relish in a bowl. Cover loosely with plastic wrap and microwave on high for 1 minute to warm through. Lightly butter 4 of the bread slices, then flip them over and spread with mustard. Top each with a slice of cheese, a brat, some kraut, and another slice of cheese. Set a second slice of bread on top and lightly butter it.

Cook the Reuben sammies until they are golden and the cheese melts, turning once. Halve the sammies and serve.

SERVES 6

Bring a medium pot of water to a boil. Add the cauliflower florets and blanch for 2 minutes; drain.

Heat a small skillet over medium heat with the vegetable oil. Once it is hot, add the bacon and cook, stirring every now and then, until crispy, 3 to 4 minutes. Remove from the skillet, drain on a paper-towel-lined plate, and reserve.

Combine all three cheeses in a bowl and toss together with the flour. Pour the beer into a small pot and bring up to a bubble over medium heat. Reduce the heat to a simmer and add the cheese in batches, stirring the pot in a figure-eight pattern with a wooden spoon. When all the cheese has been incorporated fully, stir in the mustard, hot sauce, and Worcestershire sauce. Transfer the cheese mixture to a warm fondue pot and sprinkle with the reserved bacon.

To serve, arrange the cauliflower, wursts, pickles, onions, and cubed bread around the fondue pot.

THANKSGIVING FOR FOUR, FOR ANY DAY OF THE YEAR!

•
TURKEY
SWEET POTATO SHEPHERD'S PIE

• CRAN-APPLESAUCE SUNDAES

SERVES 4

Preheat the oven to 425°F.

In a deep ovenproof skillet or a Dutch oven, heat the EVOO over high heat. Add the turkey and break it up with a wooden spoon; season with salt and pepper and the poultry seasoning.

Place the sweet potatoes in a pot with water to cover. Cover the pot, bring to a boil, then salt the water and cook the potatoes for 15 minutes, or until tender.

Grate the onion and carrots directly into the skillet with the turkey. Add the celery, stir, and cook for 5 minutes. While the vegetables are cooking, heat 2 tablespoons of the butter in a small pot over medium heat. Add the flour to the melted butter and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and Worcestershire. Cook for a few minutes, until thickened then add to the turkey mixture. Stir in the peas into the turkey mixture and turn off the heat.

Drain the potatoes and return the hot pot to the heat. Add the remaining 2 tablespoons of butter and melt over medium heat. Add the banana and potatoes to the pot and season with salt, pepper, and hot sauce. Mash the potatoes and banana to combine, and adjust the seasoning.