• Trim beet stems to about ½ inch. In a large saucepan, simmer beets in water to cover until just tender, about 30 minutes. Drain. When cool enough to handle, peel and slice crosswise into 1/8 to ¼ -inch thick slices. While beets are still warm, in a bowl, toss with vinegar.
• Toss beets with nuts, oil, parsley, and season with salt and pepper.

ROAST CHICKEN

I love roast chicken. It’s simple, fast, and delicious. I try and purchase free-range or organic chicken as the flavors are more developed. Don’t be afraid to add too many garlic cloves. As they roast in the pan juices, they get sweet and mellow. I change flavorings often with this recipe. Sometimes, I cut a lemon into thin rings and place under the breast skin. I use all sorts of fresh herbs such as thyme, sage, rosemary, or Mexican marigold mint. There are lots of options, so have some fun!

Instead of using a metallic rack, I use a rack of vegetables to lift the bird off the bottom of the pan. They add flavor and moisture to the roast, and most important, they make delicious gravy to serve with the chicken.

Serves 4.

Preheat oven to 375°F.

1 whole chicken, 4-5 pounds
1 onion, peeled and cut into 8 segments
6-10 cloves garlic, peeled and left whole
2 carrots, peeled and cut into 3-inch long sections
4 celery ribs, peeled and cut into 3-inch long sections
½ bunch parsley, left whole
Kosher salt and pepper to taste
Olive oil as needed
Chicken stock or water, as needed

• Remove and reserve giblets from the chicken. Rinse chicken well, inside and out, and pat dry with paper towels.
• Cut off wing tips at the first joint and reserve. Remove any excess fat from the bird’s cavity.
• Rub a little olive oil inside the cavity of the bird, season with salt and pepper, and stuff the parsley into the cavity.
• Fold the wings back, and truss the bird. Oil and season with salt and pepper.
• Spray a baking dish or roasting pan with Pam and place the raw vegetables, wing tips, and giblets (except the liver) in the bottom of the pan. Place the bird on top of the vegetables, breast side up.
• Place in preheated oven, and roast for about 1 ¼ to 2 hours, depending on the size of the bird. (Allow about 20 minutes per pound.). Test for doneness by seeing if the thigh juices run clear when pierced with a knife or when the internal temperature of the thigh reaches 170°F.
• Remove chicken and allow to rest on a carving board. Remove trussing and parsley from the chicken’s cavity.
• Skim fat from the vegetable mixture. Place vegetables and any meat from the neck and wing tips (remove the bones!) in a blender and puree, adding chicken stock or water as needed to make a thick, pan style gravy.

GLAZED ROOT VEGETABLES

Serves 4

3 tablespoons unsalted butter
2 carrots, peeled, and cut diagonally into 1-inch pieces
2 parsnips, peeled, and cut diagonally into 1-inch pieces
½ pound turnips, peeled, halved, and cut into 1-inch slices
12 pearl onions, blanched, outer skin removed
1 bay leaf
Kosher salt and black pepper to taste
2 tablespoons Balsamic vinegar
2 tablespoons brown sugar or honey

• In a deep heavy skillet, melt the butter. Add the carrots, parsnips, and turnips, stirring to coat. Add bay leaf, salt, and pepper. Cover, and continue cooking, stirring occasionally, about 20 minutes, or until tender.
• Remove lid, increase heat, and add the balsamic vinegar and sugar, stirring to coat. Continue to cook until a glaze is formed.

HORSERADISH MASHED POTATOES

Though you can use Russet or baking potatoes, I love the smoother silkier texture of boiling potatoes. Try both ways to see which you prefer. To peel or not to peel? I like the rustic look and flavor of the peels, so I leave the peels on. I like seeing the flecks of red or gold in the finished product.

Serves 4.

2 pounds Red Bliss or Yukon Gold potatoes
¾ cup heavy cream or whole milk
¼ cup (4 tablespoons) prepared horseradish
¼ cup (½ stick) unsalted butter, softened
Black pepper and kosher salt, to taste

• Scrub potatoes and cut into 2-inch pieces. Cover potatoes with cold salted water and bring to a boil. Reduce to a slow boil and continue cooking, uncovered, until tender, about 18 minutes.
• In a small saucepan, heat heavy cream or milk to a simmer and remove from heat. (Heating the milk prevents the potatoes from becoming gummy.)
• Drain potatoes well. Return to the cooking pot, and add the cream, horseradish, butter, salt, and pepper. Mash until well combined.

GINGER CRÈME BRÛLLÉE WITH AN APPLE-GOLDEN RAISIN COMPOTE

This is a wonderful recipe from Chef Jean-Georges Vongerichten from Off Duty compiled by Chef David Nicholls. I adapted the recipe for the compote from Pastry Chef Valerie Hill of the Morrison-Clark Restaurant in Washington, D.C.

Serves 4.

For the Custard:
2¼ cups heavy cream
1/3 cup granulated sugar
1 cup fresh ginger, chopped
6 egg yolks
¼ cup Demerara or light brown sugar

• Place cream, sugar, and ginger in a pan and bring to a boil. Remove from heat, cool at room temperature, cover and refrigerate overnight so that the ingredients can infuse.
• The next day, whisk the egg yolks together in a bowl. Bring the cream mixture back to the boil, and whisk it into the yolks. Strain through a fine sieve. Divide between 4 ramekins or other small dishes. Place in a water bath and bake for 35 minutes at 325°F just until set in the center when the pan is gently shaken.
• Shortly before serving, sprinkle the Demerara sugar over the crème brûlées and then caramelize with a blowtorch or in the broiler. Leave for a few minutes until the sugar hardens, then garnish with the apple raisin compote.

For the Compote:
1 tablespoon unsalted butter
1-½ pounds tart green apples, peeled, cored, and sliced ¼ inch thick
5 tablespoons sugar
1 tablespoon fresh lemon juice
2 cups water
1 cup apple cider
4 whole cloves
5 black peppercorns
zest of one lemon
1 cinnamon stick, broken in half
½ cup golden raisins

• Melt butter in large skillet over medium-high heat. Add apples, 1 tablespoon of the sugar, and lemon juice. Sauté until golden, about 10 minutes. Transfer apples to a bowl.
• In the same skillet, add the water, cloves, peppercorns, lemon zest, cinnamon, 1 cup of apple cider, and 4 tablespoons of sugar. Bring to a boil, and allow to reduce to 2/3 cup, about 20 minutes. Strain and discard solids.
• Return liquid and apples to skillet. Add golden raisins. Simmer for 3 minutes. Cool. Serve atop the crème brûlées.