What's Cooking

Join us for interactive cooking demonstrations by local chefs preparing Thanksgiving Favorites

Host

Debbie Britt
Debbie Britt is Executive Director of Patient Services for Piedmont Fayette Hospital where she has oversight for community relations, internal/external communications, media relations, government affairs, oncology services, nutrition and dining services, and volunteer management. Prior to working at Piedmont Fayette, Debbie served as Chief Executive Officer of Fayette Senior Services. She is a current member of the Fayette County Board of Health, and has served on numerous local and national boards, including the Meals on Wheels Association of America and as Past Chairman of the Fayette Chamber of Commerce. Ms. Britt will be hosting our cooking segment this evening featuring a healthy thanksgiving dish.

Chef

Len Elias
Len Elias is Nutrition & Culinary Director at Piedmont Fayette Hospital. He is skilled in all aspects of food production with an emphasis on healthy alternative menu development. A Graduate of the Esteemed Culinary Institute of America at Hyde Park NY, Len went on to do a three year apprenticeship at the Sheraton Boston Hotel and Towers. He has worked in Hotels and Restaurants in Napa Valley California., NY City, Hartford and Fairfield CT., Boston Mass and Burlington VT. Len is also Certified by American Culinary Federation as a  Certified Executive Chef and as a National Restaurant Association Serve Safe Instructor and Proctor.

Menu

Thanksgiving on the Lighter Side

Print Menu

Recipes

Grilled Rosemary Garlic Vegetable Flatbread

Ingredients

  • ¼ cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tsp. Dijon Mustard
  • 4 medium cloves garlic, peeled
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon black pepper
  • 1 bunch basil without stems
  • 2 sprigs of rosemary, no stems
  • any vegetables will work, mix up colors and textures
    Suggestions: asparagus stems, plum tomato halves, Portobello mushrooms with stems & gills removed, corn on the cob, cauliflower, onion, bell peppers, poblano peppers

directions


Vegetable Marinade: Make the day before.
Puree the following in blender to a smooth consistency.
     ¼ cup olive oil
     1 tablespoon balsamic vinegar
     1 tsp. Dijon Mustard
     4 medium cloves garlic, peeled
     1 teaspoon kosher or sea salt
     ½ teaspoon black pepper
     1 bunch basil without stems
     2 sprigs of rosemary, no stems
Prepare vegetables:
Coat vegetables with the prepared marinade. Keep vegetables large enough to not fall through the grill to make grilling easier.  
Grill, then cut vegetables for topping flatbread: Heat grill or pizza stone to 450°F. Grill or brown to an almost burnt texture. Cut into smaller sections and set aside.
Flatbread:  4 each Flatbreads of your choice.  There are many brand options that can meet your specific diet needs. Prepare Spread: Place the following in a blender, pulse to a paste, drizzle in more oil as needed.
     2 tbsp. extra virgin olive oil
     1 tbsp. chopped fresh rosemary
     2 cloves garlic
     sprinkle of Kosher salt
     fresh black pepper
Prepare Flatbread: Heat grill or pizza stone to 450°F. Brush both sides of the flatbread with the prepared Spread.Grill or brown to an almost burnt texture. Arrange vegetables on top of flatbread. Cut to preferred size, serve with Spread.

Cider-Glazed Turkey with Roasted Apples

Ingredients

Brine

  • turkey 12 pound; thawed or fresh
  • 6 cups apple cider, divided
  • 3/4 cup sugar or agave if preferred for a slower glycemic burn
  • 1/2 cup kosher salt
  • 2 tablespoons black peppercorns or 1 tablespoon or coarse black pepper
  • 8 garlic cloves, smashed
  • 2 small yellow onions, quartered
  • 6 cups water

To Finish Turkey

  • 6 tablespoons unsalted butter, softened and divided
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 small yellow onions, quartered and divided
  • 4 small apples, quartered and divided
  • 4 small carrots, halved and divided
  • 4 fresh thyme sprigs, divided
  • Cooking spray
  • 2 cups cider
  • 1/4 cup apple jelly
  • Kitchen twine

directions

A wet brine will infuse the turkey with apple flavor and plumps up the meat so it won’t dry out in the oven. Brining your own turkey also lets you control the sodium from start to finish. Line a roasting pan with the brining bag before adding the liquid and the turkey so everything stays in place. Brining bags for turkeys are available at grocery retailers as well as online.
Step 1:  Prepare Brine
Bring 2 cups cider, sugar, 1/2 cup salt, and peppercorns to a simmer in a large saucepan over medium-high. Cook 5 minutes or until salt and sugar dissolve. Remove pan from heat. Stir in remaining 4 cups cider, garlic, bay leaves, and 2 onions. Cool completely. Combine brine with 6 cups water in a brining bag.
Step 2: Prepare Turkey
Remove giblets and neck; discard. Add turkey to brine. Add water to bag, 1/2 cup at a time, as needed to cover turkey. Refrigerate 12 to 24 hours.
Step 3
Preheat oven to 350°F
Step 4
Remove turkey from brine; discard brine. Pat turkey dry. Combine 1/4 cup butter, chopped thyme, pepper, and 1/2 teaspoon salt in a small bowl. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Rub butter mixture under loosened skin. Lift wing tips up and over back; tuck under turkey. Place 1 onion, 1 apple, 1 carrot, and 2 thyme sprigs in body cavity. Tie legs with kitchen twine.
Step 5
Place turkey on the rack of a roasting pan coated with cooking spray. Place remaining onions, apples, carrots, and thyme sprigs in bottom of pan; place rack with turkey in pan. Add 2 cups cider to pan. Bake at 350°F for 1 1/2 hours
Step 6
Combine remaining 2 tablespoons butter and jelly in a small saucepan over medium-high; cook 2 minutes. Brush half of jelly mixture over turkey. Bake at 350°F for 30 minutes. Brush turkey with remaining half of jelly mixture; bake at 350°F for 30 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F.
Step 7
Place turkey on a cutting board. Let stand, loosely covered with foil, 20 minutes (internal temperature will rise to 165°F). Remove skin before serving. Reserve pan drippings for gravy, if using. Serve with roasted apples and vegetables from pan.
Step 8: Prepare Gravy
To make a quick gravy, strain the fat from the drippings and discard, then reduce the drippings with 3 cups of Low Sodium chicken stock and 1/2 cup all-purpose flour until thickened.

Roasted Carrots with Fig Dressing

Ingredients

  • 24 medium multi colored carrots with greens (about 3 pounds)
  • ¼ cup extra-virgin olive oil, plus more for garnish
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper, divided
  • ½ cup dry port wine or red grape juice
  • 2 tablespoons of Sherry vinegar
  • 8 dried figs, chopped
  • ½ cup toasted chopped hazelnuts or any preferred nut

directions

Step 1
Preheat oven to 450°F.
Step 2
Trim carrot greens, wash and dry, chop and reserve for garnish. Place the carrots on a rimmed baking sheet and toss with 2 tablespoons oil, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper. Roast, stirring occasionally, until deeply golden, 30 to 40 minutes.
Step 3
Meanwhile, place port in a small saucepan. Bring to a boil over high heat and cook until reduced by half, 3 to 4 minutes. Remove from heat; add vinegar, the remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Transfer to a small bowl and stir in figs.
Step 4
Transfer the carrots to a serving platter. Top with the dressing and hazelnuts. Drizzle with oil and sprinkle sparingly with salt, if desired. Garnish with the fried greens, if desired.

Southern Corn Bread Dressing Squares

Ingredients

  • 3 1/2 tablespoons melted butter,divided
  • 3 cups corn bread dressing mix or crumbled corn bread
  • 2 1/2 cups unsalted chicken stock
  • 1 1/2 cups toasted and crumbled day-old bread
  • 1 cup herb stuffing cubes
  • 1 cup finely chopped yellow onion
  • 4 tablespoons olive oil
  • 1/4 cup finely chopped celery
  • 1 1/2 teaspoons poultry seasoning
  • 1/2 teaspoon freshly ground blackpepper
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • Cooking spray

directions

Step 1
Preheat oven to 425°F.
Step 2
Combine 2 1/2 tablespoons butter and next 12 ingredients (through yolk) in a large bowl, stirring to combine. (Mixture will be the consistency of cake batter or thick soup.)
Step 3
Transfer stuffing mixture to a 13 x 9-inch baking dish coated with cooking spray. Bake at 425°F for 30 minutes; brush with remaining 1 tablespoon butter. Bake an additional 15 minutes or until top and edges are browned.

Pumpkin-Praline Pie

Ingredients

Pie

  • 1/2 (14.2-oz.) pkg. refrigerated pie dough
  • Cooking spray
  • 2/3 cup packed light brown sugar
  • 1/4 teaspoon kosher salt
  • 2 large egg whites
  • 1 large egg
  • 11 (12-oz.) can fat-free evaporated milk
  • 1 (15-oz.) can unsalted pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Topping

  • 2.13 ounces all-purpose flour(about 1/2 cup)
  • 1/4 cup packed light brown sugar
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter,melted
  • 1/2 cup chopped pecans
  • 2 tablespoons honey

directions

Step 1
Preheat oven to 425°F.
Step 2: Prepare Pie
Roll dough into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute.
Step 3
Combine 2/3 cup brown sugar, 1/4 teaspoon salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next 3 ingredients (through cloves). Pour mixture into prepared pie plate; bake at 425°F for 10 minutes. Reduce heat to 350°F (leave pan in oven). Bake at 350°F for 20 minutes (shield edges of piecrust with foil if they get too brown).
Step 4: Prepare topping and bake
Combine flour, 1/4 cup brown sugar, and 1/8 teaspoon salt in a bowl. Stir in melted butter. Stir in pecans. Sprinkle topping over pie. Drizzle with honey. Bake at 350°F for 30 minutes or until center is set. Cool 1 hour before serving.

Print Recipes

Host

Matthew Iffland
Our host for our Traditional Thanksgiving dish this morning is Chef Matthew Iffland. A Chicago, Illinois, native, Matthew is the Director of Food & Beverage for Hanna Brothers.  He was inspired to begin cooking by his Mother and Grandmothers on both sides of the family (Italian and French). There couldn’t have been a better combination! Growing up, he spent summers in Connecticut with his French grandmother and great grandmother who grew a huge garden every year to feed the family. The rest of the year was spent with his Italian mother, grandmother and family in Chicago. At the age of 10 or 11 Matthew knew he wanted to be a chef because he loved to eat really great food and share it with his family.
Matthew graduated from Chicago’s Kendall school of Culinary Arts.  He trained under the late Jean Banchet, Patrick Chabert and Roland Liccioni at the world famous 5-star restaurant Le Francais in Wheeling, Illinois. Chef Matt says, “those were some of the best 5 years of my life and some of the hardest days of my life honing my craft.” A few words to describe his culinary style would be “Fresh” and “Done right”. Chef Iffland’s accolades include:
  • Certified Executive Chef (CEC) Certification, 2009-Present American Culinary Federation
  • Certified Chef de Cuisine (CCC), 2004 American Culinary Federation
  • Represented Park 75 restaurant, Four Seasons Hotel Atlanta at James Beard house, NY in 1999
  • (3) Gold (4) Silver (2) Bronze medals in competition with American culinary federation

Chef

Joe Hanna
The joy and happiness of sharing great food with people is what led Joe to his early career in restaurants and catering. eventually this passion led him to open his own restaurant. While on location, production companies began to discover Joe’s amazing recipes.  Soon, Joe was in demand, traveling all across the country, perfecting his winning combination of delicious meals and friendly, dependable service on location as a film caterer.
In 1996, Joe teamed up with his brother, Jim to form Hanna Brothers where together they expanded their film catering operation to also include disaster relief catering, corporate dining, corporate catering, and restaurant operations. Today, Joe’s hand-picked team of Executive Chefs create dishes that feed thousands of people a great meal, every day.

Menu

  • Holiday Salad w/ Baby Mixed Greens, Goat Cheese, Poached Pear, European Cucumber, Grape Tomatoes, and Champagne Vinaigrette
    Caesar Salad w/ House-made Croutons & Shredded Parmesan
  • Glazed Baby Carrots with Thyme
  • Fresh Green Beans Amandine (contains nuts)
  • Butter Top Yeast Rolls Butter Top Yeast Rolls
  • Sautéed King Salmon with Beurre Blanc
  • Carved Prime Rib w/ Au Jus and Horseradish Cream
  • Chef Matthew’s Classic Dauphinoise Potatoes
  • Candied Sweet Potatoes
  • Georgia Pecan Pie
  • Georgia Peach Cobbler
  • Gallon Lemonade
  • Gallon Sweet Tea

Recipes

Dauphinoise Potato

Ingredients

  • 1/2-2 inch deep baking pan or dish
  • 1 qt heavy cream
  • 4 lbs Idaho potatoes peeled but not sliced
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon chopped thyme
  • Kosher salt 1.4 oz
  • Ground white pepper to taste

Directions

Preheat oven to 300 degrees
Heat cream lightly in small saucepan.
Add salt garlic and ground white pepper and herbs. Stir to incorporate. Pour into baking pan. Slice potatoes thinly (on a mandolin is best) and lay them in the cream carefully coating the potatoes with the cream until the pan is full and there is a small pool of cream on the top of the potatoes. Make sure the corners of the pan have potatoes also. It is very important not to rinse the potatoes once you slice them because the starch is what will thicken the cream. Also, as you slice the potatoes put them directly in the cream as they will oxidize quickly in the open air. Once the pan is 3/4 full, place in oven uncovered and cook for 45-50 minutes or until the top is nice golden brown and when the potatoes are pierced with a fork they are tender. It is best to keep warm and let sit for 10-15 min before serving. These can be held in a warm oven until ready to serve or on top of the stove to keep warm. They hold very well.

Prime Rib

Ingredients

  • 1 Whole beef rib. Could have bone in or boneless
  • 1/4 cup fresh rosemary chopped fine 
  • 1/4 cup fresh thyme chopped fine
  • 5 tablespoons chopped fresh garlic
  • Butchers twine 5 feet
  • Kosher salt
  • Black pepper

Directions

Preheat oven to 400 °F. Open rib and remove from plastic. Peel back fat cap. No cutting is necessary as this is a natural separation. Inside once the fat cap is peeled back, spread herbs and garlic inside. Fold fat cap back over to cover the herbs and garlic. Taking the butcher twine, starting with the roast vertically in front of you, place the twine under the roast while having the twine in both hands. Bring the two ends together and go over and under 3 times. Then, pull tight and knot. This will keep the twine taught and give the roast a nice shape when roasted. Continue the knot roughly every 3 inches until the roast is tied with the last knot 3 inches from the end. Place in a roasting pan with a Rack inside. Place in preheated oven until roast is golden brown and seared on all sides. Lower heat to 300 degrees until a meat thermometer inserted in the thickest part towards the middle reaches desired level of doneness. (Rare: 115 to 120°F; Medium-Rare: 120 to 125°F)

Print Recipes

Host

Ashley Edwards
Ashley Edwards, one of the managing partners at Palmer’s, is our emcee this evening.  When not at Palmer’s, she enjoys spending time with her 3 daughters, cooking, and doing anything active outside.

In 2020, I am Thankful For . . .

The health of my family and friends

Chef

Billy Karwisch
Billy Karwisch, one of the managing partners at Palmer’s, is the chef for our Sweet Ending tonight.  While he has a passion for restaurant business, he also loves numbers, and he recently got a degree in accounting.   In his free time,  he loves to cook, analyze spread sheets, read, and check out new restaurants.

Menu

PrinT Menu

Recipe

Iron Skillet Apple Crisp

Ingredients

  • 1/2 cup store bought or home-made caramel sauce
  • 6 medium/large apples, Granny Smith or other tart apple
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Pinch of salt
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1/3 cup chopped pecans
  • 1/3 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup softened unsalted butter

Directions

Preheat oven to 350 degrees.
Peel, core and slice apples. Mix with lemon juice, cinnamon, ground cloves and salt. Add the caramel sauce and stir until mixed thoroughly. Add apples to a lightly oiled 9 inch cast iron skillet.
In a separate bowl, mix flour, oats, pecans, sugar and salt until coarse crumbs form. Cover apples evenly with topping.  
Place skillet in oven and bake for 40-50 minutes until bubbly and crisp. Serve hot and feel free to add additional caramel sauce. Top with ice cream!


*Adapted from recipe by Yossy Arefi in the New York Times

PrinT REcipe
Website by Candescent Media