Anne Burrell, the star of the Food Network’s ‘Secret of a Restaurant Chef,’ shows audiences the skills and secret tips to achieve restaurant style success in the modern home kitchen. With spiky hair and a pumped up personality that rivals fellow food guru Guy Fieri, Burrell was kind enough to share with us her Thanksgiving traditions, a not so fond memory of unfriendly Thanksgiving guests, and offered up a couple of side dishes to complete a true holiday meal. Catch Anne’s show ‘Secret of a Restaurant Chef’ Saturdays at 10:30 AM.
Most Memorable Thanksgiving: “Last year one of my really good friends brought this awful British couple to my house. They ruined Thanksgiving. They were really just this nightmare couple and they didn’t understand Thanksgiving. It was really sad. We were trying so hard to show them our ways and show them our traditions and include them. They just weren’t interested in it at all. They didn’t want to eat anything. It was really disappointing.”
Her Turkey Day Tradition: “Since I’ve lived in New York I take in the New York City orphans – you know, people who don’t go home or don’t have anywhere else to go. So I wind up with an interesting collection of people at my house, it’s a lot of fun.”
Anne’s side dish recipes:
Roasted Cauliflower Brussels Sprouts and Jerusalem Artichokes
1 head cauliflower, cut into bite-size florets
1 pint Brussels sprouts, cut in 1/2
1/2 pound Jerusalem artichokes, scrubbed and cut into 1-inch dice
Extra-virgin olive oil
1/4 cup chopped chives
Preheat the oven to 375 degrees F.
In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.
Spread the vegetables on a sheet tray in an even layer, don’t pile them up. The vegetables don’t need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.
Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren’t very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.
2 pounds Yukon gold potatoes, washed and quartered
4 cloves garlic
1 1/2 cups heavy cream, warm
1 stick cold butter, cut into 9 pats
Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.