Thanksgiving with Chef Ricardo

Mushroom Tartlets

  • 1 pound of crimini mushrooms (can mix chantrelles, crimini, and porcini)
  • 8 oz mascarpone cheese
  • 1 garlic clove
  • 2 tablespoons of chopped parsley
  • ½ cup of shredded gruyere and cheddar cheese
  • ½ cup parmesan cheese
  • 1 cup echalions
  • 1 egg
  • Butter
  • 1 package of puff pastry

Directions: Slice and cook mushrooms with echalions and butter until there is no water left from the mushrooms and let cool. Separately, combine the mascarpone with the parmesan and parsley to create the mascarpone mixture. In a small separate bowl, beat the egg to brush on the puff pastry and set aside. Place the puff pastry on a clean flat countertop or surface with flour and roll out until about ½ inch thick. Use a round cookie cutter to cut the puff pastry to your desired tartlet size and place on a sheet pan with parchment paper. Brush the sides of the puff pastry with egg and score the border (about ½ in) with knife to created an indent. Use a small spoon to scoop the mascarpone mixture atop the puff pastry. Then, place some mushrooms on top and sprinkle with the gruyere and cheddar. Preheat oven to 400º and cook for 15-20 minutes.


Maple Sweet Potato Puree

  • 4 medium sized yams
  • 1 cup heavy cream
  • ¼ cup maple syrup
  • pinch of nutmeg
  • salt and pepper to taste

Directions: Peel sweet potato and boil until fork tender (about 15-20 minutes). Remove and place sweet potato in blender and add remaining ingredients.

Mixed Berry Reduction

  • ½ cup fresh blackberries
  • 1 cup fresh raspberries
  • 3 cups fresh cranberries
  • 2 cups fresh strawberries
  • 2 oranges
  • 1 lemon
  • 1 cup sugar
  • 1 cup water
  • ¼ cup canela in spice bag
  • Zest of half lemon and orange

Directions: Comine all ingredients in saucepan and cook on medium until it reduces by half. Remove canela spice bag and puree. Pass the puree through a strainer to remove seeds (optional).

Turkey Rollatini with Biscuit and Pancetta Stuffing

  • 2 echalions (mix between shallot and red onion)
  • 2 cloves of garlic
  • 2 ½ cups of cubed biscuit
  • ½ cup cubed celery
  • ½ cup cubed carrot
  • 1 cup cubed pancetta
  • Combination of equal parts thyme, rosemary, and sage to equal a ½ cup

Directions: Mix all ingredients in a bowl and place to the side. Take a turkey breast and open up to place stuffing inside. Take plastic wrap and place on top of turkey breast and use mallet to even out. Place stuffing in the middle and wrap up with butcher twine. Sear the wrapped turkey in a pan and place in sheet pan. Pre heat oven to 350 degrees and cook for 1 ½ hours.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s