Create a special holiday meal

eightWest

If it’s your turn to host this year’s holiday party and you need to wow your guests with some delicious food, you’re in luck. We’ve brought in Chef Mark Kingshott to share some ideas.

Recipes:

Parsnip parmesan and Roasted Garlic Soup

  • 1 bulb of garlic
  • ½ large onion, diced
  • 4 lbs parsnips, peeled and diced
  • 3-4 cups chicken stock
  • ½ cup white wine
  • 3/4  tsp nutmeg
  • Olive oil
  • 2 inch sprig of rosemary
  • ¾ cup shredded parmesan
  • 1 ½ cups cream
  • Salt and pepper to taste
  • ½ cup pepitas, toasted
  • 2 TB chopped parsley for garnish

Directions: Heat oven to 350.  Slice the top of the bulb of garlic, place bulb into a small tinfoil square, add a splash of olive oil, seal the top and bake for 20-25 minutes until softened.  Set aside and let cool.  Place pepitas on a sheet pan, toast in oven for 10-15 minutes. Let cool.

Add 3 TB of olive oil to a stock pot, place on stove at medium heat.  Add onions and parsnips.  Saute until onions are translucent.  Add stock, wine, nutmeg, rosemary and bring to a light boil, squeeze in all of the roasted garlic. Reduce heat to medium low and simmer until vegetables are softened.  Remove rosemary.  Using a blender or food processor, start pureeing the soup in batches until smooth.  Place pureed items into another pot until all of it has been pureed.  Place on stove and bring to a light boil.  Stirring often, add cream, stir.  Bring back to a light boil, add parmesan.  Stir parm into the soup until fully blended in.  Add a pinch of salt and pepper.  Taste, add more salt if necessary.  Garnish with chopped parsley and some toasted pepitas.

Coq au Vin

  • 4 leg quarters (legs and thighs connected
  • 6 thick slices of bacon sliced into thin strips
  • 2 TB olive oil
  • 1 large onion, diced
  • 8 carrots, peeled and cut diagonally into 1 inch pieces
  • 6 cloves of garlic
  • ¼ cup brandy
  • ½ bottle of good dry wine like Burgundy, Malbec or Shiraz
  • 2 cups chicken stock
  • 1 bay leaf
  • 10 sprigs of thyme
  • 1 lb sliced mushrooms
  • 4 TB butter
  • 3 TB flour
  • Salt and Pepper to taste

Directions:  Pre heat oven to 300.  Using a dutch oven, turn heat on stove to medium, add bacon and olive oil.  Cook until bacon is crisp and fat is rendered.  Remove bacon to a paper towel on a plate.  Sprinkle salt and pepper onto chicken, add chicken in batches to dutch oven to brown each side.  Once browned, place on plate with bacon.  Repeat process until all of the chicken has been browned.  Add onion, carrots and garlic, saute until onions are softened.  Add flour and stir to coat all the vegetables.  If needed, add a splash of olive oil if mixture is too dry.  Keep cooking until roux begins to lightly brown. 

Add wine, brandy and chicken stock, stir until it begins to thicken and bubble.  Add bacon, thyme, bay leaf, a generous pinch of salt and pepper.  Place chicken on top, cover, and bring the pot to a light boil.  Place in oven and bake for 45 minutes..  Remove from oven, taste to see if salt is needed, add mushrooms and bake for 15 minutes, remove lid and bake for 20 minutes until chicken is almost falling off the bone.  Remove from oven.

Turn broiler on.  Place chicken on a sheet pan, place in oven under broiler and cook chicken for 4-8 minutes until chicken is browned.  Remove bay leaf from pot as well as thyme sprigs.  Serve Coq au Vin with crusty bread, mashed potatoes or whipped celery root.

Salad with Champagne orange vinaigrette

  • 4 cups arugula
  • 1 head of radicchio, chopped
  • 1 lb of asparagus, tossed in olive oil and grilled, cut into ¼ inch pieces
  • 1 bell pepper, diced
  • ½ cup pistachios
  • Vinaigrette
  • Zest of 1 orange
  • Juice of 1 orange
  • 1 shallot
  • 2 TB champagne vinegar
  • 1 TB honey
  • 1 TB Dijon
  • ¼ cup Olive Oil
  • Pinch of salt and pepper

Directions:  Place all vinaigrette items in a food processor, blend until smooth.  Set aside.  Place all salad items into a bowl.  Toss half of vinaigrette into salad, add more if salad needs it or set it aside and top the salad with remaining vinaigrette if desired. 

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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