Looking for some outstanding dishes to serve at the Christmas feast? Let some of the world’s best chefs do the heavy lifting for you. Here, All-Clad chef ambassadors Thomas Keller, David Chang and Paul Kahan offer up three recipes that are bound to become a new holiday tradition. Enjoy!
Macaroni and Cheese
Recipe by Chef Thomas Keller
Serves 4 to 6
Words of advice: “This pasta is cooked in the manner of a risotto, first toasting the pasta and then adding the liquid in batches. It takes about 25 minutes to cook and produces a rich and creamy consistency similar to risotto,” says Keller. “I think it is best just after cooking, but if you want to make it ahead of time, it can be poured into a gratin dish and refrigerated. On re-heating, it may lose some of the original creaminess, but it will be made up for with a crusty border of orzo around the gratin dish.
“It is best to have all your ingredients prepped before beginning the recipe. The amount of cheese you add is also a matter of taste. This can be served as a first course, side dish or as a main course with a salad.”
- 1 1/2 teaspoons (1/4 ounce) unsalted butter
- 1/2 cup panko crumbs
- 1 tablespoon canola oil
- 8 ounces orzo (about 1 1/4 cups)
- 1/4 cup minced yellow onion, minced almost to a paste (optional)
- 1 1/2 to 2 cups chicken stock, homemade or shop-bought low-sodium
- Coarse salt
- 1 cup whole milk
- 2 tablespoons (1 ounce) unsalted butter (optional)
- 3 tablespoons crème fraiche
- 1 1/2 to 2 cups white cheddar cheese, finely grated
- 2 teaspoons minced chives
- 1 teaspoon minced Italian parsley
- Melt the 1 1/2 teaspoons of butter in a small non-stick skillet over medium heat. Add the crumbs and sauté, moving the crumbs constantly until they are a rich golden brown. Remove to a bowl and set aside.
- Heat the oil in an All-Clad Copper-Core Windsor Pan over medium-high heat. Add the orzo and stir constantly to toast the orzo for about 2 to 3 minutes or until about half the orzo pieces are lightly browned. Remove the pot from the heat and immediately stir in the onions to incorporate. Steam will rise from the moisture of the onions. Stir until the steam subsides and any liquid from the onions has been absorbed by the orzo.
- Add 3/4 cup of the chicken stock and return the pan to the heat. Stir until the stock is almost evaporated and add another 3/4 cup of stock and a pinch of salt. The liquid will become thickened and creamy from the starch in the orzo. When the mixture has thickened and you can see the bottom of the pan as a spoon is drawn through the orzo, add the milk. Cook until the milk reduces but the mixture is still creamy. Taste the orzo, it should be cooked but still have a bit of firmness, as when cooking pasta al dente. Do not let it become mushy. If the orzo needs more cooking, add 1/4 cup of the remaining stock and continue to cook. When the orzo is done to your liking, remove the pot from the heat.
- Stir in the butter, if desired, the crème fraiche and 1 1/2 cups of cheese. Stir to incorporate. Taste and add more cheese or salt as desired. Check the consistency. If needed add a bit more of the remaining chicken stock to loosen the mixture. Stir in the herbs.
- Spoon the orzo on individual serving plates and sprinkle with the panko crumbs.
- If you are making the orzo ahead of time, pour it into a gratin dish and smooth the top. Cover and refrigerate. When you are ready to cook the gratin, remove it from the refrigerator and let it come to room temperature before reheating.
- Preheat the oven to 325°F. Sprinkle the panko crumbs over the top of the gratin and place in the oven to heat for about 15 minutes, then increase the heat to 400°F. for an additional 10 minutes or until the top is crispy and the orzo is hot.
Continue to page 2 for David Chang’s Brussels Sprouts Kimichi Puree and Bacon
Brussels Sprouts Kimichi Puree and Bacon
Recipe by David Chang
- 1 lb Brussels sprouts
- 1/4 lb smoky bacon (buy the best that is available at your store) cut into 1″ to 1 1/2″ inch long batons.
- 1 cup Napa Cabbage Kimchi (see below), pureed
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 cup julienned carrots
- Preheat the oven to 400°F.
- Remove and discard the loose outer leaves from the sprouts, and cut the sprouts in half through the core.
- Put the bacon in a 12″ fry pan and cook over medium heat, turning occasionally until just about crisp, 5 minutes or so. With a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve.
- Drain off most of the fat from the pan and add the sprouts, cut side down in the same pan. Raise the heat to medium-high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the sprouts are deeply browned, 8 minutes or so, then shake the pan to redistribute them. Pull the pan from the oven when the sprouts are bright green and fairly tender (taste one to check), 10–15 minutes more.
- Return the pan to the stovetop over medium heat and stir in the butter, bacon and salt and pepper to taste. Toss the sprouts to coat them.
- Divide the kimchi among four shallow bowls. Use the back of a spoon to spread the kimchi out so it covers the bottom of the bowls. Divide the sprouts among the bowls, arranging them in a tidy pile on top of the kimchi. Garnish each with a pile of carrot julienne and serve.
Nappa Cabbage Kimchi
Makes 1 to 1 1/2 Quarts
- 1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
- 2 tablespoons kosher or coarse sea salt
- 1/2 cup plus 2 tablespoons sugar
- 20 garlic cloves, minced
- 20 slices peeled fresh ginger, minced
- 1/4 cup kochukaru (Korean chile powder)
- 1/4 cup fish sauce
- 1/4 cup usukuchi (light soy sauce)
- 2 teaspoons jarred salted shrimp
- 1/2 cup 1-inch pieces scallions (greens and whites)
- 1/2 cup julienned carrots
- Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator.
- Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1/2 cup sugar in a large bowl. If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots.
- Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty in 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier.
Continue to page 3 for Paul Kahan’s Dutch Oven Slow-Roasted Pork Shoulder
Dutch Oven Slow-Roasted Pork Shoulder
Recipe by Paul Kahan
Prep Time: 2 Days
- 3.5 pounds boneless pork shoulder (ask your local butcher to butterfly it so you can rub the center of the pork roast with the rosemary-garlic marinade, and then tie it with kitchen twine)
- Basic meat brine (see recipe)
- Rosemary-garlic marinade (see recipe)
- 2 cups oven-roasted tomatoes (see recipe) or 14.5 ounce can of San Marzano tomatoes
- 2 tablespoons canola oil
- 2 medium onions, large dice
- 4 carrots, peeled and cut into large chunks
- 4 ribs of celery cut into large chunks
- 1 head of garlic cut in half to expose the cloves, unpeeled
- 1 cup white wine
- 2 cups pork or chicken stock
- 1 sprig of rosemary
- 3 tablespoon Italian flat-leaf parsley, chopped
Basic Meat Brine:
- 1 cup kosher salt
- 1 cup sugar
- 1 gallon of water
- 1 head of garlic, split in half, lengthwise, to expose the cloves
- 2 sprigs rosemary
Dissolve the salt and sugar in warm water, allow to cool completely. Add the other ingredients.
- 8 vine-ripe or roma tomatoes cut in half
- 4 cloves garlic, finely chopped
- 2 teaspoons herbs de provence
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
Pre-heat the oven to 400 degrees F. In a mixing bowl, add all ingredients to coat well. Place tomatoes on a cookie sheet, skin-side down, cut side up. Season with salt & pepper. Bake at 400 degrees until the tops are caramelized and tomatoes are tender. Once the tomatoes have cooled, peel the skins off and discard. Chop the roasted tomatoes and store in the refrigerator.
- 1 head of garlic, peeled
- 6 sprigs of rosemary, leaves only
- 2 tablespoons picked thyme leaves
- 2 tablespoons red chile flake
- 2 tablespoons coriander seed
- 2 tablespoons fennel seed
- 2 tablespoons black peppercorns
- 4 brown anchovy filets
- 1/2 cup of extra-virgin olive-oil
In a blender or food processor, combine all ingredients and blend into a paste.
- Brine the pork shoulder in Basic Meat Brine for 24 hours (see recipe). Weigh it down with a plate and cover. Refrigerate overnight.
- Prepare the Rosemary-Garlic Marinade and store in the refrigerator.
- Oven-roast the tomatoes and store in the refrigerator.
- Pre-heat the oven to 375 degrees Fahrenheit. Remove the pork shoulder from the brine. Pat it dry with a clean towel. Rub the pork with the Rosemary-Garlic Marinade. Tightly tie or truss it with kitchen twine. Add 2 tablespoons of canola oil into the bottom of the All-Clad Dutch Oven and then add the onions, carrots, celery and head of garlic. Place the pork shoulder onto the bed of vegetables. Season lightly with salt and pepper. Roast in the oven uncovered for 1 hour and 30 minutes at 375 degrees. After this time, reduce the temperature down to 350 degrees and put the lid on. Set a timer for 2 hours, checking periodically. The roast is cooked through when a paring knife can be easily inserted into the meat and it’s fork-tender.
- Once the roast is cooked through, set it onto a cutting board and allow it to rest. Set the Dutch Oven over the stove top and turn the heat onto medium-high. Deglaze the pan with the white wine and allow it to reduce by half the amount of liquid. Add the oven-roasted tomatoes, sprig of rosemary and then add the pork or chicken stock and bring to boil. Reduce the heat down to a simmer for 15 minutes. Season the pan sauce with salt and pepper.
- Carefully remove the butcher’s twine and slice the pork shoulder. Serve on a warm platter with the pan sauce spooned over the meat. Garnish with the roasted vegetables and freshly chopped parsley.