Chef, restauranteur and cookbook author Todd English joined THE TALK for "Home Cooked for the Holidays." Todd heads up a culinary empire that includes restaurants in New York, Boston, Florida, Alabama, the Bahamas and elsewhere. He is a four-time winner of the prestigious James Beard Award, and the author of four cookbooks, including his most recent, "Cooking in Everyday English." Todd taught us how to make a delicious and elegant meal that would be perfect for a December dinner party or a New Year's Eve feast.
Todd English's Stroganoff with Dreamy Mushroom Sauce
"Mushrooms prepared in the simplest of ways with shallots, wine, and rosemary tossed in a tangle of homemade pasta- this dish truly is dreamy."
Yield: 4 servings
3 tbsp. Olive Oil
1 lb. Assorted mushrooms (shiitake, cremini, button, etc.), stemmed and cut into ½ -inch-thick slices
1 ½ tsp. Kosher salt
1 tsp. Freshly ground black pepper
2 Shallots, minced
2 tbsp. Fresh thyme leaves
1 tsp. Dry mustard
½ cup Cognac
1 (16-oz.) package Wide egg noodles
2 cups Vegetable Broth
1 cup Sour Cream
1 tbsp. Dijon mustard
2 tbsp. Unsalted butter
Melt butter in pan. Add mushrooms and shallots, and sauté 5 minutes or until mushrooms release their liquid and begin to soften. Stir in 1 tsp. salt, ½ tsp. pepper, thyme and dry mustard. Cook 1 minute.
Remove pan from heat; stir in cognac and carefully ignite the fumes just above mixture with a long match or long multipurpose lighter. Let flames die down.
Prepare pasta according to package directions.
Meanwhile, return pan to heat; cook over medium heat, stirring often, until liquid is reduced to about 1 tbsp. Stir in broth, and cook 5 to 7 minutes or until reduced by half. Reduce heat to low, and stir in sour cream and Dijon mustard. Cook, stirring often, 10 minutes or until reduced by half. Sprinkle with remaining ½ tsp. salt and ½ tsp. pepper. Pour mushroom mixture over hot cooked pasta, and toss to coat. Serve immediately.
Todd English's Holiday Rib Roast
Ask your butcher for a 109 Standing Rib Roast. 9- 9 1/2 pound standing beef rib roast (about 4 ribs)
Todd English Roast Rub:
¼ cup coriander
¼ cup white pepper
¼ cup black pepper
¼ cup sea salt
3 cloves garlic, fresh and finely minced
2 tbsp. rosemary, fresh and chopped
2 tbsp. thyme, fresh and chopped
1 cup olive oil
¼ cup Dijon mustard
Using a Mortar and Pestle, add all seasonings, rosemary, thyme and garlic and grind together well. Slowly add ½ cup of olive oil to dampen and combine together.
Place beef, fat side up, in a large shallow roasting pan. Rub meat with remaining olive oil then spread with Dijon mustard all over. Begin to pat ¾ of the meat rub mixture on the beef, covering it evenly and pressing to adhere. *This step can be done in advance 1-2 days ahead then cover and refrigerate.
Position rack just below center of oven and preheat oven to 450°F. Roast beef uncovered for 15 minutes. Reduce temperature to 325ºF. Roast beef for 1 hour and 45 minutes, then remove from oven and spoon off excess drippings and add more rub to coat. Place back in oven and continue roasting for about 1 hour or until meat thermometer inserted into center of beef registers 120-125º for medium-rare.
Todd English's Spicy Broccoli Salad
"I'm a huge broccoli nut. My mother never had to tell me to eat my broccoli growing up! This recipe is delicious as a side or even as a main dish!"
Yield: 4 Servings
1 head broccoli florets, split in half
2 cloves garlic, thinly sliced
1 tsp. Calabrese peppers, diced
Zest of 1 lemon
Juice of ½ a lemon
3 tbsp. extra virgin olive oil
2 tsp. fine, dry breadcrumbs
Salt and pepper to taste
Saute broccoli in hot olive oil in a large skillet over medium-high heat for 5 minutes or until slightly browned.
Add garlic and cook until toasted, and then add calabrese peppers and cook for 1 more minute.
Remove from pan, and transfer mixture to a bowl, toss in lemon zest, breadcrumbs and lemon juice, and toss well. Season with salt and pepper to taste.
Boozy Egg Nog with Almond Milk
6 Large Eggs, separated
½ cup sugar
2 cups original almond milk
1 cup vanilla almond milk
½ cup Bourbon
½ cup brandy
½ cup rum
Beat the yolks with the sugar until thick. Gradually add the almond milks, bourbon, rum, brandy. Chill
In a large bowl beat the whites until stiff peaks form. Fold whites into cream mixture and refrigerate until well chilled.
Grate nutmeg to garnish.