Rachael Ray's Big Orange Book (77 page)

SERVES 4

Preheat a medium skillet over medium-high heat with the EVOO. Add the chorizo and cook, stirring frequently, to render the fat, about 5 minutes. (If there is a lot of fat in the pan, pour most of it out.) Add the onions, peppers, and potatoes and cook until the potatoes get some color and are crispy around the edges, 8 to 10 minutes.

Add the turkey and heat through. While the potatoes are cooking, bring a high-sided skillet of water to a boil over medium-high heat. Once the water is at a bubble, pour the vinegar into the simmering water. Crack an egg into a small bowl and gently slide the egg into the simmering water. Repeat with the remaining 3 eggs. Poach the eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.

Divide the hash among 4 serving plates. Place a poached egg on each serving and cut into it so the yolk runs over the hash like a sauce.

Here's a meatless menu that is hearty, flavorful, and colorful—nice and festive for any holiday! If you want to get ahead, you can roast the eggplant and sauté the beets in advance and just warm them up when you are ready to assemble the dish. Serve this beefy-tasting salad hot or at room temperature.

SERVES 8

Preheat the oven to 450°F.

Place a large rimmed baking sheet in the oven and let it get hot while you get the potatoes together. In a large bowl drizzle the potatoes with a liberal amount of EVOO, season with some salt and pepper and the thyme, and toss to coat. Open the oven and drop the potatoes onto the hot baking sheet, spreading them out in an even layer. Try to do this quickly so the baking sheet and the oven stay really hot. Roast for 40 minutes, or until the potatoes are really brown and crispy; toss the potatoes around on the baking sheet once about halfway through the cooking.

Once you have the potatoes in the oven, season up the mushrooms. In a shallow dish combine the garlic, balsamic, 3 tablespoons of EVOO, and some salt and pepper. Add the mushrooms and coat thoroughly in the mixture. Arrange them on a rimmed baking sheet, gill side up, and roast in the oven for about 12 minutes, or until the mushrooms are tender.

While the potatoes and the mushrooms are working in the oven, prepare the dressing. In a salad bowl combine the mustard, shallots, vinegar, and some salt and pepper. Pour in the ¼ cup of EVOO in a slow, steady stream while whisking.

Once the potatoes and mushrooms are done, remove from the oven, slice the mushrooms, and add to the dressing along with the potatoes and the escarole. Toss to combine and serve immediately.

SERVES 8

Place a large Dutch oven over medium-high heat with 2 tablespoons of the EVOO. Once you see a ripple in the oil, add the cauliflower and brown, 7 to 8 minutes. Season with some salt and pepper, and add the remaining tablespoon EVOO to the pot along with the onions, garlic, chopped celery, fennel, thyme, red pepper flakes, and some salt and pepper. Cook, stirring frequently, for 8 to 10 minutes, or until the veggies start to take on a little color.

Once the veggies are lightly browned, add the wine and scrape up any brown bits that are on the bottom of the pot. Add the stock, honey, parsley, orange zest and juice, roasted red peppers, green olives, and chickpeas and continue to simmer for a couple of minutes to let the flavors come together and get everything to heat through. Taste, and adjust the seasoning with salt and pepper.

SERVES 8

Preheat the oven to 400°F.

Cut a strip off each side of the eggplant to square it off, then cut lengthwise into 8 ½-inch-thick slices.

Arrange the eggplant slices on a rimmed baking sheet, drizzle with a little EVOO, season with some salt and pepper, transfer to the oven, and roast for 15 minutes, flipping the slices over halfway through the cooking time.

Once the eggplant is in the oven, place a skillet over medium-high heat with the 2 tablespoons of EVOO. Once it is hot, add the grated beets and garlic and cook, stirring frequently, for about 10 minutes. Add the wine, salt and pepper, and cook for another few minutes or until the beets are tender.

To assemble, spread some of the garlic and herb cheese on each of the slices of eggplant. Top with some of the sautéed beet mixture, spreading it out from end to end. Roll the eggplant up and transfer to a platter to serve.

CHRISTMAS DAY DINNER

• GARLIC-THYME ROASTED BEEF TENDERLOIN WITH HORSERADISH SAUCE

• TWO-TIMES THE WILD: WILD MUSHROOM WILD RICE

• LEMON-TARRAGON ROASTED STRING BEANS AND TOMATOES

• STORE-BOUGHT WARM GINGERBREAD CAKE WITH WHIPPED CREAM

Heads up: Combine the meat with the marinade on Christmas Eve, because it should soak up the flavors overnight. Leave a note for Santa and the reindeers to keep their hooves off! For the dessert, make a store-bought mix according to the package directions, and garnish with whipped cream and grated nutmeg when ready to serve.

8 SERVINGS, WITH SECONDS