Elevate your Thanksgiving dinner with Brandon Krustofsky of EDWINS

Elevate your Thanksgiving dinner with Brandon Krustofsky of EDWINS

Chef Brandon Krustofsky, owner of EDWINS, gave us a pair of side dishes to help elevate our Thanksgiving dinner.

CLEVELAND – There’s only a week until Thanksgiving. We know Turkey Day comes with a lot of traditions, so this week we’re turning to the experts for inspiration on ways to make those traditional side dishes inspiring.

On Wednesday’s What’s New, Jay Crawford and Betsy Kling join Chef Brandon Krustofsky, owner Edwins. Brandon showed us a pair of side dishes to elevate our Thanksgiving dinner.

You can see more in the launcher above. In the meantime, here are the recipes Chef Brandon was talking about:

Stuffed with brioche and foie gras with black truffle

  • 1 loaf 16 ounces brioche, torn into 1-inch pieces
  • Half a teaspoon of salt
  • 2 tablespoons of vegetable oil
  • 6 tablespoons of butter
  • 3 cups chopped shallots (from 1 large or 2 small ones)
  • A small cup of celery root, cut into cubes
  • 2 cloves of garlic, chopped
  • Half a cup of chopped carrots
  • 1 cup mushrooms (chopped and quartered)
  • 3 tablespoons of black truffle paste
  • ½ pound foie gras made cubes
  • 1 teaspoon fresh thyme
  • 1 tablespoon of fresh sage
  • 2 cups of chicken
  • A quarter cup of brandy
  • A 10×6 baking dish greased with butter
  1. Preheat the oven to 350 degrees to toast the brioche.
  2. Spread the shredded brioche on two baking sheets and toss with the olive oil and salt. Toast in the oven
  3. Add butter and vegetable oil to a frying pan. Sweat the carrots and celery root for 5 minutes, add the leeks, sweat for 3-5 minutes, then add the mushrooms
  4. Add garlic and cook until fragrant
  5. Dilute with brandy and reduce by ½
  6. Remove from heat, and add mixture from skillet to dried brioche
  7. Add black truffle paste, foie gras and herbs.
  8. Add stock until moist
  9. Add all of the mixture to a buttered baking dish
  10. Spread brioche in a buttered baking dish. Cover tightly with foil.
  11. bake 25 minutes.
  12. Remove foil and bake for another 23 to 25 minutes, until top is golden brown.

Edwins sweet potato purée

  • 1 pound sweet potatoes, peeled and cut into small cubes
  • 1/2 orange juice
  • 1/2 lemon juice
  • 3/4 cup of sugar
  • 1 teaspoon of paprika
  • 2 teaspoons raspberry or red wine vinegar
  • 1 apple, peeled and cut into small cubes
  • 1 small banana cut into cubes
  1. Place the potatoes in a pot of cold enough water to cover them by 3 inches.
  2. Bring to a boil and simmer until potatoes are tender, about 30 minutes, drain.
  3. In a 300-degree oven, dry the potatoes on a cookie sheet until you see no more steam coming out of the potatoes
  4. While the potatoes are drying, make a dry caramel. Using a saucepan over medium heat, melt the sugar until it becomes caramel in color and has the consistency of thick water. Be careful not to burn.
  5. Slowly add orange and lemon juice. Do this over medium heat, the citrus will cause the caramel to set as you continue to add and stir to maintain the original caramel consistency.
  6. Add the dried potatoes and stir to combine and remove from heat.
  7. Using a food processor, working in small batches, puree the caramelized potato mixture, transferring to a bowl.
  8. Mix paprika and raspberry vinegar.
  9. Fold apples and bananas. The potatoes are now ready to be served. You can also refrigerate and reheat them later.
  10. Season with salt and pepper.

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