Our favorite, Chrissy Teigen, is here to enlighten us with her culinary expertise that will increase our appetite and make us experience full-fledged umami!
This year, you may not be feasting or celebrating with your whole extended family and friends like you normally do. It will probably not be a grand affair like it always has been, but don't lose hope! Our favorite, Chrissy Teigen, is here to enlighten us with her culinary expertise that will increase our appetite and make us experience full-fledged umami! Trust me, your taste buds will be on fire once you try these mouth-watering recipes.
Listed below are 3 recipes that she exclusively prepares keeping the holidays in mind:
1. Dutch Baby Pancake
Pancakes are indeed the healing balm to your soul, especially during the holidays! Not only are they remarkably tasty, but they also provide us with a vibrant sense of comfort when we wake up. Even better, the cooking time for this delicious and mouth-watering delicacy is only 25 minutes.
(Serves 4 people)
- 1 cup all-purpose flour, sifted
- 4 large eggs
- 1 cup whole milk, at room temperature
- 1⁄2 tsp. kosher salt
- 4 T (1⁄2 stick) butter, melted, plus softened butter for serving
- Pancake syrup (or, more specifically, Mrs. Butterworth's)
- Powdered sugar, for dusting
1. Preheat the oven to 475 degrees Fahrenheit.
2. In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 to 30 seconds.
3. In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don't worry), 17 to 18 minutes.
4. Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.
2. Herby Crunchy Rice Noodle Salad
Just simply reading the title of this spectacular recipe is making my mouth water up. There's no reason that a salad should only contain the usual lettuce and tomatoes. It can also include our favorite noodles and rice along with a dash of herbs and crunchiness. Even the enigmatic spell of spice can be added. Without further ado, you will definitely fall in love with this hors d'oeuvre!
(Serves 3 to 4 people)
For the Crispy Shallots:
- 1 cup thinly sliced shallots
- 1 cup canola oil
For the Rice Noodle Salad:
- 8 ounces thin rice noodles
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons sambal oelek or chili garlic sauce
- 2 tablespoons lime juice
- 2 teaspoons fish sauce
- 1 cup chopped cilantro
- ½ cup sliced scallion greens
- ½ cup thinly sliced mint
- ½ cup thinly sliced basil
- 1 red jalapeño, sliced (optional)
- ½ cup chopped salted peanuts
Make the Crispy Shallots:
1. Scatter the shallots evenly over the surface of an 8×8-inch glass dish. Pour the oil over the shallots and microwave on high until the shallots are browned and crisp, 6–8 minutes. (Begin checking them at 6 minutes, as they can darken quickly).
2. Remove, strain through a fine strainer, drain the shallots on a paper towel, and season with salt. Reserve the shallot oil for another use.
For the Rice Noodle Salad:
3. Place the noodles in a large bowl, cover with boiling water, and soak for 4 minutes. Drain very well, pat dry with paper towels, return to the bowl (make sure you dried them out) then toss with 2 tablespoons of the sesame oil.
4. Combine the remaining tablespoon sesame oil in another bowl with the rice vinegar, sambal oelek, lime juice, and fish sauce. Toss the noodles with half the dressing, then toss with most of the cilantro, scallions, mint, basil, and jalapeño, if using.
5. Toss with the rest of the dressing, then top with the remaining herbs, crispy shallots, and peanuts. Toss and serve immediately.
3. BTI (Better Than Ina's) Roast Chicken and Vegetables
This is truly the deluxe meal that fulfills all the essence of the festive atmosphere. I'm sure you will fall effortlessly in love with this exuberant dish and will continue relishing this bonafide recipe. The best part is that the whole cooking time is roughly 2 hours and 30 minutes.
(Serves 4 to 6 people)
- 1 large (5- to 6-lbs.) roasting chicken
- Kosher salt and freshly ground black pepper
- 1 stick (4 ounces) unsalted butter, at room temperature
- 23 cloves garlic (8 minced, 15 whole)
- 3 T mixed chopped herbs (rosemary, thyme, oregano), plus some whole herb sprigs
- 1 lemon
- 4 medium carrots, peeled and cut into large chunks
- 3 parsnips, peeled and cut into large chunks
- 1 onion, cut into 1-inch wedges
1. Preheat the oven to 350 degrees Fahrenheit.
2. Pat the chicken really dry with paper towels, then season it generously both on the inside and the outside with 2 teaspoons salt and 1⁄2 teaspoon pepper.
3. In a bowl, combine the butter, minced garlic, chopped herbs, and a few pinches each of salt and pepper. Grate the lemon's zest right into the bowl, then stir everything together.
4. Insert your fingers between the chicken skin and the breast to loosen the skin around the meat. Slip half the butter mixture underneath the skin, trying really hard not to rip the skin.
5. Halve the zested lemon and stuff the halves inside the chicken's cavity along with 5 of the whole garlic cloves and the herb sprigs. Slather the chicken with the rest of the herb butter.
6. Arrange the carrots, parsnips, onion, and remaining 10 whole garlic cloves in a 9-by-13-inch baking dish in a single layer. Season the vegetables with a few pinches of salt and place the chicken on top, breast-side down.
7. Roast the chicken until it's super golden and the skin is crisp, 1 hour 30 minutes to 1 hour 45 minutes, basting with the juices in the pan every 15 minutes.
8. Remove from the oven, let cool for 10 minutes, then transfer the chicken to a cutting board. Drain the cooking juices into a container, and use a gravy baster thingie to suck off and discard the butter floating on top (or save it for another use).
9. Remove the lemon halves from the chicken and squeeze one or both of them into the juices and season to taste with salt and pepper.
10. Remove the other stuff from inside the chicken and discard. Carve the chicken and serve it with the vegetables and the chicken juices.
Cooking is an art that not only rekindles taste buds but also the spice of life! These intricately designed recipes by Chrissy Teigen are indeed a treasure trove for everyone. After learning about these incredible recipes and exotic delicacies, I know I will definitely experiment with these recipes along with adding my unique flavor to suit my desires and nutritional needs. So if you are running out of ideas for the holidays, tune into these ornately delicious recipes and unleash your inner chef!