BON APPETIT CHRISTMAS DINNER RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

PASTITSIO RECIPE | BON APPéTIT



Pastitsio Recipe | Bon Appétit image

This hearty Greek pasta bake is packed with impressive-looking layers of chewy giant noodles, spiced meat, and a creamy, cheesy béchamel to top it all off.

Provided by Kendra Vaculin

Yield 8 servings

Number Of Ingredients 22

2 Tbsp. extra-virgin olive oil
2 large red onions, finely chopped
4 garlic cloves, thinly sliced
2 lb. ground beef
2 bay leaves
3 Tbsp. double-concentrated tomato paste
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
¾ tsp. ground cumin
¾ tsp. ground cinnamon
¼ tsp. ground cloves
Freshly ground black pepper
¾ cup red wine
1 28-oz. can crushed tomatoes
2 cups low-sodium beef broth
1 lb. pastitsio noodles (such as Loi macaroni) or 12 oz. bucatini
Kosher salt
2 large eggs, room temperature
5 Tbsp. unsalted butter
5 Tbsp. all-purpose flour
3 cups milk, room temperature
7 oz. kasseri or Romano cheese, finely grated, divided
Freshly ground black pepper

Steps:

  • Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Cook 2 finely chopped large red onions, 4 thinly sliced garlic cloves, and 2 lb. ground beef, breaking up meat with a wooden spoon and stirring occasionally, until onions are softened and beef is browned, 10–15 minutes.
  • Add 2 bay leaves, 3 Tbsp. double-concentrated tomato paste, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ¾ tsp. ground cumin, ¾ tsp. ground cinnamon, and ¼ tsp. ground cloves to pot; season with freshly ground black pepper. Cook, stirring often, until tomato paste and spices are evenly distributed, about 4 minutes. Add ¾ cup red wine, scraping up any browned bits, and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Add one 28-oz. can crushed tomatoes and 2 cups low-sodium beef broth and stir to combine. Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce is thick and meaty (most of the liquid should have cooked off), 45–60 minutes. Taste and season with salt. Let cool until almost room temperature, about 30 minutes. Do ahead: Sauce can be made 3 days ahead. Transfer to an airtight container; cover and chill. Reheat slightly (it will heat through when baked), adding a little broth or water to loosen just enough to make it spreadable.
  • Preheat oven to 350°. Cook 1 lb. pastitsio noodles or 12 oz. bucatini in a large pot of boiling salted water until very al dente, about 2 minutes less than package directions. Drain and rinse under cold running water to cool. Transfer to a 13x9" baking dish.
  • Working one at a time, separate yolks from 2 room-temperature large eggs over a small bowl to catch egg whites. Place yolks in another small bowl; set aside. Beat egg whites to blend well. Add egg whites to noodles and toss to coat (this will help the noodles form a sliceable layer in the final dish). Arrange noodles in straight lines, all facing the same direction, as best you can.
  • Melt 5 Tbsp. unsalted butter in a medium saucepan over medium heat. Add 5 Tbsp. all-purpose flour and whisk until flour is combined and mixture is light and frothy, about 3 minutes. Add 3 cups room-temperature milk in a slow, steady stream, whisking constantly to combine. Cook, whisking constantly, until thick enough to coat a spoon, 6–8 minutes. Remove from heat and whisk in 5 oz. finely grated kasseri or Romano cheese. Taste and season with salt and freshly ground black pepper (be sure to taste after whisking in the cheese; depending on the kind of cheese you use, you may not need to add any salt). Beat reserved egg yolks to blend, then whisk into béchamel.
  • Spoon meat sauce over noodles in baking dish, then top with béchamel, smoothing into an even layer. Sprinkle remaining 2 oz. finely grated kasseri or Romano cheese on top. Bake pastitsio until starting to brown around the edges and top is set (it will still be a little jiggly, but will continue to firm up as it cools), 35–40 minutes.
  • Heat broiler. Broil until top of pastitsio is browned in spots, about 4 minutes. Let sit at least 30 minutes before slicing. Do ahead: Pastitsio can be assembled 1 day ahead. Cover and chill.

CRèME ANGLAISE RECIPE - EPICURIOUS



Crème Anglaise Recipe - Epicurious image

An easy Crème Anglaise recipe.

Provided by EPICURIOUS.COM

Yield Makes 1 cup

Number Of Ingredients 5

½ cup whole milk
½ cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

Steps:

  • Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
  • Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

More about "bon appetit christmas dinner recipes"

BA'S BEST QUICHE LORRAINE RECIPE - BON APPéTIT
Buttery, bacon-y, and custardy, with a very tender, rich crust. Call it retro if you want—we say quiche is back.
From bonappetit.com
Reviews 3.5
  • Do Ahead: Quiche can be baked 1 day ahead. Tightly wrap and chill. Serve warm or at room temperature.
See details


CASSOULET RECIPE | BON APPéTIT
Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.
From bonappetit.com
Reviews 4.5
  • Divide cassoulet among bowls; crumble duck skin over.
See details


CRèME ANGLAISE RECIPE - EPICURIOUS
An easy Crème Anglaise recipe.
From epicurious.com
Reviews 4.0
  • Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
See details


RECIPES & MENUS | EPICURIOUS.COM
For these recipes, you'll make a double batch of a base sauce. Use half for one dish, and then turn the remainder into a radically different meal the following night. One-Pot Spiced Shrimp and Rice
From epicurious.com
See details


CHOWHOUND
Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
From chowhound.com
See details


CHOWHOUND
Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
From chowhound.com
See details


EPICURIOUS – RECIPES, MENU IDEAS, VIDEOS & COOKING TIPS
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
From epicurious.com
See details


TURNIP RECIPES | ALLRECIPES
I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the …
From allrecipes.com
See details


CHOWHOUND
Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
From chowhound.com
See details