A big trend throughout the home is incorporating and laying textures to add depth, dimension and appeal. ”Good design should electrify all the senses. When you enter a room you should be inspired visually, transcended by aromas and tastes, jazzed by the sound, and comforted by textures,” says designer and BlueStar ambassador Kim Lewis.
With Christmas Eve right around the corner, BlueStar All Star Brian Huston is sharing his seafood chowder recipe that has been a holiday tradition in his family for many years. ”One of the reasons I decided to become a cook professionally was my love for the holidays, especially Thanksgiving and Christmas. I loved our family together and tasting everyone’s seasonal specialties.”
Chef de Cuisine Brian Huston’s unassuming style is perfectly suited to The Publican in Chicago, IL, a restaurant whose goal is to be as simple as possible. The Evanston, Illinois native boasts a solid career of building on classical culinary training, including stages at some of the country’s finest restaurants.
Learn more about Brian Huston here:
Name: Brian Huston, The Publican – Chicago, IL
Favorite Holiday Recipe: Christmas Eve Seafood Chowder
Why this is your favorite holiday recipe: “Every Christmas Eve, my family would make the hour and a half drive from Chicago to Milwaukee, to tour my mother’s family’s homes. We would see their Christmas trees and devour their spread. We would end up at my grandma and grandpa’s house, stuffed to the gills but ready for soup. My grandfather passed away over 10 years ago, and since then I have carried on the tradition.”
How your BlueStar range / oven helps make it perfect: ”The first few years making the soup, I had a problem scorching the bottom of the pan, not with the BlueStar. A slow, steady, consistent heat source prevents burning. On the flip side, the high BTUs make for great seared scallops and keeps your water boiling when you add the lobster.”
Recipe: Christmas Eve Seafood Chowder
Preparing the Seafood:
- 1 lb live lobster
- 1 lb shrimp
- 1 lb scallops
- 1/2 cup salt
- 1/4 cup extra virgin olive oil
- Juice of one lemon
- Optional aromatics
- 1 cup white wine
- 1 orange sliced
- 1 lemon sliced
- 1 tablespoon peppercorns
- 1 teaspoon chili flake
- 1 bouquet garni (3 branches of parsley, thyme and bay leaf tied together)
- In a large stock pot bring one gallon of water to boil. Add salt.
- Kill the lobster by using a chefs knife, quickly stab the lobster just above the head, bringing the knife all the way through the head and splitting the head through the eyes. This gives the lobster a good, clean, quick death.
- Plunge the lobster into water and cook for 7 minutes. Remove and let cool. Pick meat and set aside.
- Remove pot from heat and add shrimp. Depending on size of shrimp cook until cooked through, two to six minutes. Remove and let cool. Peel and chop.
- Season scallops with salt and pepper. In a small saute pan over high heat sear scallops until golden brown. Flip scallops and cook for one more minute. Remove and quarter scallops.
- Combine seafood and season with salt, pepper, lemon juice and olive oil.
- 1 tablespoons butter
- 1 cup leeks, sliced
- 1 cup fennel, sliced
- 1/2 cup apple, peeled and chopped
- 3 cups fish stock (See below. You can substitute vegetable broth or water)
- 1 cup potato, peeled and diced
- 1 teaspoon tarragon
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- In a 3 quart saucepan, melt the butter over medium high heat. Add the leeks, fennel and apple and cook until softened, about 5 minutes.
- Add the stock and bring to a boil. Add the tarragon, pepper, reduce the heat and simmer, uncovered for 25 minutes or until potatoes are tender.
- Place a cup of the soup in a blender or food processor. Cover and process until smooth. Add salt.
- Fold in seafood or leave on the side if you’re serving a father or sister who don’t do seafood.
- 2 lb fish bones
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 1 shallot, minced
- 1/4 lb mushrooms, thinly sliced
- 1/3 cup dry white wine
- 1 bouquet garni (3 branches of parsley, thyme and bay leaf tied together)
- Melt butter in saucepan over low heat. Add the onion, shallot, mushroom and cook for three minutes without letting them color. Add the bones and cook for three to four minutes.
- Add the white wine, 7 cups cold water and the bouquet and bring stock to a simmer, never allowing the stock to reach a boil. Simmer, skimming for 20 minutes. Take off heat and let cool for 30 minutes, during which time the impurities will sink to the bottom of pan.
- Ladle stock through a fine strainer and set aside
Just in time for holiday cookie exchanges, next up in our Fall Cooking recipe line up is a delicious cookie recipe from BlueStar All Star Chef Jane Butel. Credited with starting the Tex-Mex mania, Jane Butel published her first cookbook on New Mexican and American Mexican food in the 1960′s. Twenty cookbooks later, her latest cookbook, “Chili Madness” 2nd edition is a revised and greatly expanded version of her best-selling original “Chili Madness” cookbook.
Ms. Butel is listed in Who’s Who in American Women, Outstanding Young Women, Platinum Who’s Who and the World Who’s Who. She is a member of the New York City chapter of Les Dames d’Escoffier and the International Association of Culinary Professionals among other affiliations.
Learn more about Jane Butel here:
Name: Chef Jane Butel
Favorite Holiday Recipe: Bizcochitos
Why this is your favorite holiday recipe: “It is New Mexico’s state cookie and originally made in Mexico to celebrate Cinco de Mayo”
How your BlueStar range / oven helps make it perfect: ”The convection feature of the oven creates just the right browning and moist texture.”
Recipe: Bizcochitos (New Mexico’s State Cookie)
Yield: 4 dozen cookies
Baking Time: 10 – 12 minutes
- 1 1/2 cups lard, chilled
- 1 cup plus 3 tablespoons sugar, divided
- 2 eggs
- 2 teaspoons anise seeds
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- About 3 tablespoons brandy, apple juice, or milk
- 2 teaspoons ground cinnamon
- Preheat oven to 350°. Beat lard and 1 cup sugar in a bowl until fluffy. Add eggs and anise seeds, and beat until very light and fluffy. Sift together flour, baking powder and salt. Add to creamed mixture in four different additions with some of the brandy each time, mixing on low speed of the mixer to combine the ingredients after each addition. Mix thoroughly to make a stiff dough. Place dough on a long piece, about three fee of waxed paper at one end. Bring the long end of the paper over the top and press to about one inch or slightly less in thickness and refrigerate until chilled.
- Roll out dough between waxed paper to just under 1/2 inch thickness. Cut with flour dusted cutters into the traditional fleur de lis shape or into 3-inch rounds. Combine the 3 remaining tablespoons sugar and the cinnamon in a shallow bowl; dip unbaked cookies into the sugar-cinnamon mixture on one side. Place cookies on ungreased baking sheets. Bake 10 -12 minutes or until tops of cookies are just firm. Cool cookies on wire racks.
Just in time for holiday gatherings, here is a favorite recipe of Chef Zoë François, a master baker whose motto is “Eat Dessert First” (we at BlueStar approve of this life philosophy!). Zoë plays with sugar on her blog at www.zoebakes.com (check it out to see the most amazing step-by-step recipes such as the one below). She is also the co-author of the best selling bread books: The NEW Artisan Bread in Five Minutes a Day, Healthy Bread in Five Minutes a Day and Artisan Pizza and Flatbread in Five Minutes a Day and is a frequent contributor to Cooking Channel, Fine Cooking, Disney, Easy Eats, Mother Earth News and Cooking Club magazines.
We are going to be giving away Zoë’s new cookbook on our Facebook page – so be sure to Like the post to enter and win.
Favorite Holiday Recipe: Chocolate Caramel Ice Box Cake
Why this is a favorite holiday recipe: The cake is absolutely delicious and equally as stunning to present at a holiday party.
How your BlueStar range / oven helps make it perfect: You can cook the caramel quickly with a very hot flame. Allowing the flame to heat the pan, even on the sides will help prevent it from crystallizing.
Recipe: Chocolate Caramel Icebox Cake (Makes: 12 servings)
Homemade Chocolate Wafer Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1/2 cup dark brown sugar, well packed
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 3/4 cup cocoa powder (Dutch processed)
- 1/2 teapsoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
Caramel Whip Cream:
- 3/4 cup sugar
- 1/4 cup water
- 1 teaspoon corn syrup
- 3 cups heavy whipping cream
To make the caramel whip cream:
- In a large saucepan put the sugar in a mound in the center of the pan, be sure it doesn’t hit the sides. Gently add the water and corn syrup, making sure the sugar doesn’t splash up on the sides of the pan.
- If any sugar is not dissolved, very gently stir, but make sure none of the sugar hits the sides of the pan. (All of this care to keep the sugar off the side of the pan will prevent your sugar from crystallizing while it cooks.) Cook over high heat, without stirring.
- When the sugar starts to color on the edges, gently stir the sugar.
- Until it is quite dark, it will smoke a bit. I like my caramel very dark, with an almost bitter edge.
- Once the caramel is dark in color, reduce the heat and add half the cream. The caramel will sputter and seize up, which is normal. Gently whisk the caramel until the caramelized sugar dissolves. Add the remaining cream and stir.
- Strain the caramel cream into a shallow container. Cover and refrigerate until well chilled, at least an hour. Can be made the day ahead.
To make the chocolate wafer cookies:
- Cream together the butter, sugar, brown sugar and vanilla until light, about 2 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the butter mixture and mix just to combine. Add the milk and mix just to combined.
- Form the dough into two 1 1/2-inch-thick logs. Wrap well in plastic wrap and refrigerate for at least an hour.
- To bake: Preheat oven to 350° F and line 2 baking sheets with parchment. Slice the log of cookie dough into 1/8-inch-thick coins.
- Arrange on the cookie sheets with about 1 1/2 inches between the cookies. Bake for 8 minutes and then rotate the trays back to front and switch from top to bottom racks. Bake for another 2 minutes or until they are dry looking and firm. Because the cookies are dark, you can’t go by color on these. Allow to cool completely on a wire rack.
- Line an 8 x 4-inch loaf pan with plastic wrap, set aside.
- Using a whisk or stand mixer whip 2/3 of the chilled caramel cream until soft peaks. Be sure not to whip the cream in a plastic bowl or it may not whip properly. Reserve the remaining 1/3 of the cream for topping the cake. The best way to whip cream is to do it on a lower speed for a longer time. If you whip the cream on medium-high, instead of high, you will have a smaller air bubble and the cream will have more stability. This will also prevent some over whipping.
- Coat the bottom of the prepared pan with about a 1/4-inch-thick layer of the cream. Line the outside of the pan with the cookies.
- Spread a layer of the cream on each cookie and layer them together in the pan.
Cover the top with more of the cream, so the cookies are completely covered. Refrigerate the cake for at least 3 hours or overnight.
On Tuesday, November 6th, a select group of bloggers were invited to the BlueStar and Prizer Hoods factories for the debut of the new Platinum Series range and a culinary experience they soon won’t forget.
The day began with a tour of our Reading, PA facility that has been continuously producing stoves and cooking equipment for over 130 years. Our guests were able to see the meticulous work that goes into every one of our handcrafted products and the commitment by the staff at Prizer Painter Stove Works to produce a high-quality, customized product.
After the tour, the bloggers had a chance to experience the power of BlueStar for themselves in our interactive showroom. Our 130 degree simmer burner gently melted chocolate for chocolate covered strawberries (without a double boiler) while the searing power of the new 25,000 BTU PrimaNova burner produced restaurant quality stir fry. We finished by demonstrating the baking prowess of the new PowR oven featured on the Platinum Series range with our new favorite chocolate chip cookie recipe.
The day was completed with a delicious lunch prepared by BlueStar All Star Chef Paul Marshall who prepared a menu of seasonal favorites from his Malvern, PA farm. Grilled paillard chicken, a fresh arugula and fennel salad, a seasonal fall soup and of course our delicious strawberries and cookies completed the day and showcased the cooking expertise of the chef and our BlueStar cooking equipment. We enjoyed sharing our factory and showroom with these special guests.
This week we are featuring a perfect dish for your Thanksgiving feast from Iron Chef Jose Garces. Chef Garces is the owner and operator of more than a dozen restaurants in five cities. He is the 2009 winner of the James Beard Foundation’s “Best Chef Mid-Atlantic” award and one of only a few chefs in the country to hold the coveted title of Iron Chef. His newest cookbook, The Latin Road Home (Lake Isle Press, October 2012), a culinary and cultural tour of Ecuador, Spain, Mexico, Cuba and Peru, can be yours – Like our post on Facebook for a chance to win one this holiday season!
Name: Jose Garces
Favorite Holiday Recipe: Chorizo-Cornbread Stuffing
Why this is your favorite holiday recipe: Stuffing is always everyone’s favorite side at any holiday celebration – during the meal and for leftovers – so I always make sure to have extra on hand. This version has a hint of spice from the chorizo, and stays super moist thanks to the cornbread.
How your BlueStar range / oven helps make it perfect: The precise control available to me from my BlueStar oven ensures a perfect result every time, with an even temperature throughout the stuffing. I don’t have to worry about overly crispy edges with an underdone middle.
Recipe: Chorizo-Cornbread Stuffing
- 10 cups Cornbread, cut into 1″ cubes, lightly toasted (use your favorite recipe that will yield 10 corn muffins, or store bought is fine to use too – look for a version that’s plain, all-natural and low-sugar
- 2 cups – Spanish Chorizo, finely diced (Use Chorizo Bilbao if available)
- 2 Spanish onions, finely diced
- 2 celery ribs, finely diced
- 1 carrot, peeled & finely diced
- 6 cloves garlic, minced
- 6 Tbsp – unsalted butter
- 2 Tbsp – fresh rosemary, finely chopped
- 3 Tbsp – fresh thyme, finely chopped
- 2 Tbsp – fresh sage, finely chopped
- 2 cups – roasted chicken broth (dark: store-bought is fine to use – look for a low-sodium variety)
- 2 large eggs, lightly beaten
- Kosher salt to taste
- Black pepper to taste
- Preheat oven to 350° with the rack positioned in the center of the oven
- Over medium-low heat, gently render the chorizo in a large saucepot until slightly crispy. Add butter, onion, carrot and celery, and cook until translucent, about 10 minutes.
- Add garlic, rosemary, thyme and sage, and cook until very fragrant, about 1 minute
- Transfer mixture to a large mixing bowl. Add cornbread and gently fold together. Add chicken stock and eggs, and mix well.
- Season to taste with salt and fresh black pepper
- Transfer stuffing mixture to a buttered 9 x 13″ baking dish, and bake, uncovered, until golden brown, about 35-40 minutes.
This week we are featuring a holiday classic that has been artfully re-invented by Chef Josiah Citrin of Melisse restaurant in Santa Monica, CA. Chef Citrin is known for his focus on using fresh. local and seasonal ingredients. If you are ever in the LA area, be sure to check out Melisse restaurant which has been awarded (among other honors) Two Stars by Michelin Guide Los Angeles (2008, 2009).
Click here to learn more about Chef Josiah Citrin
Name: Josiah Citrin
Favorite Holiday Recipe: Pecan Crusted Yams
Why this is a favorite holiday recipe: “It’s my favorite of my mother’s holiday recipes.”
How your BlueStar range / oven helps make it perfect: “The precise simmer burner gently cooks the yams to perfection. The high heat from the 22,000 BTU UltraNova burner speeds up the boil and scald time, making it easier to double the recipe for a crowd.”
Recipe: Pecan Crusted Yams
- 5lbs – yams, peeled and cut into 1″ pieces
- 8 TBS – butter
- 2 eggs
- 1/2 cup – Milk
- 1/2 cup – Brown Sugar
- Put the yams in a pot and cover with cold water. Add 1 tablespoon of salt per quart of water. Bring to a boil, reduce heat and simmer until the yams are soft. Strain the yams and transfer to the bowl of an electric mixer.
- Add the butter, eggs and brown sugar and beat with a whisk until smooth.
- Scald the milk and add it to the yam mixture, mix well.
- Transfer to a baking dish and spread the mixture evenly throughout the dish.
- 2 cups – Brown sugar
- 2 cups – Cream
- 4 cups – Toasted and chopped pecans
- 2 Vanilla beans, split and scraped
- 1 tsp – Salt
- 1 tsp -Ground cinnamon
- 1 tsp – Ground nutmeg
- 8 TBS – Butter
- Melt 2 TBS of butter, add cream, sugar, pecan, vanilla and spices. Whisk to combine.
- Bring to a boil whisking often. Reduce to a simmer and cook for five minutes mixing often. Remove from the heat.
- Bring to boil, reduce to simmer and cook for five minutes mixing.
- Preheat the oven to 375° F
- Pour the pecan praline mix over the yams. Spread the mix evenly over the yams and bake in pre-heated 375° oven for 20 minutes or until a cake tester can be inserted and removed without any yam mixture on it. Let cool for 5 minutes and serve.
- This can be made a day ahead and reheated in a 350° oven.
On Wednesday, October 16th from 2:00 p.m. – 3:00 p.m EST, join BlueStar and host Susan Serra, CKD on Twitter at #kbtribechat as we discuss how to meet the needs of the growing group of consumers who are looking for customized, true professional-style kitchens.
As evidenced by the rise in popularity of shows like the Next Iron Chef, the plethora of celebrity chefs, and the influx of new appliances catering to the serious home chef, the trend of creating a restaurant-quality kitchen at home is here to stay. More and more consumers are looking to design a kitchen which enables them to cook as masterfully as the pros. Of course, design is critical as well, both from an efficiency and an aesthetic perspective.
Join Susan Serra, CKD and BlueStar to talk about how to create a unique, restaurant-quality kitchen at home. Plus, learn more about BlueStar’s new Platinum Series range, a new line of completely customizable ranges with professional features like 25,000 BTU burners and a PowR Oven.
Click here for more information about joining this chat.
Host Susan Serra:
Susan Serra, CKD, CAPS, is president and founder of: Susan Serra Associates, Inc., Bornholm Kitchen and Scandinavian Made. Susan is an award winning certified kitchen designer, brand consultant, and her design work has been published widely in print and online. Susan travels frequently to design fairs in the U.S. and abroad, is a speaker on kitchen design and a go-to source to the media for insight and information on kitchen and bath design. Susan authors the popular blog, The Kitchen Designer.
Next up in our Holiday Favorites series is BlueStar All Star Chef Paul Marshall. Chef Marshall is the former Chef de Cuisine of Oscars at The French Brasserie in The Waldorf Astoria. Recently, the Chef and his wife purchased a historic 1774 dairy farm in Malvern, PA where he dazzles visitors with his unique Farm to Table cuisine. With the farm renovation, Chef Marshall replaced the original kitchen with brand new BlueStar and Prizer Hoods equipment. Click here to learn more about Chef Paul Marshall.
Recently, he made this dish for the BlueStar team and we all demanded that he share the recipe – enjoy!
Name: Chef Paul Marshall
Favorite Holiday Recipe: Crown Pork Roast Stuffed with Sun Dried Apricots (Serves 6-8)
Why is this a holiday favorite: “Growing up, my grandmother made this recipe every Christmas. Many people make pork loin for the holidays but this crown rack always seemed extra special. I now make it every year and could not imagine the holidays without it.”
How your BlueStar range / oven helps make it perfect: “Not only does this large dish easily fit in my BlueStar, but the convection bake provides perfectly even heat distribution around the entire pork rack. The pork cooks evenly throughout and is tender and delicious every time.”
Recipe: Crown Pork Roast
- 8 pound crown roast of pork (14 – 16 ribs)
- 4 cloves garlic, peeled and halved lengthwise
- 1 sprig each of fresh rosemary and thyme
- 1 small orange, cut into chunks
- Salt and freshly ground black pepper
For the rub:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh garlic, finely chopped
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons fresh sage, chopped
- 1 1/2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme leave
- 1 to 2 teaspoons fresh grated orange zest
- Bring the roast to room temperature by removing it from the refrigerator 1 hour before cooking. Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl. Set aside.
- Position the rack in the lower third of the oven and preheat to 450° F. Season the cavity of the pork with salt and pepper and stuff with the halved garlic, sprigs of rosemary and thyme and the orange. Shield the ends of the ribs with small pieces of aluminum foil to prevent burning.
- Place the pork on a rack in a roasting pan and, using your hands, coat all the outer surfaces of the roast, and then prepare the stuffing
Sun Dried Apricots, Apple & Pecan Stuffing
- 1 cup Sun Dried Apricots
- 3 tablespoons extra-virgin olive oil, plus extra for finishing
- 1/2 bunch fresh sage
- 1/2 bunch fresh thyme
- 1 large Spanish onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 Granny Smith apples, peeled and diced
- 1 1/2 cups raw pecans
- 2 eggs
- 3/4 cup heavy cream
- 1 1/2 cups low-sodium chicken stock
- 5 cups sourdough bread (crusts removed), hand-torn into 1 inch pieces
- 1/4 bunch fresh flat-leaf parsley, roughly chopped
- Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove the onions from pan and add apples and apricots. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly – about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
- Scoop stuffing into cavity of pork crown roast and cook to 160° internal temperature.
- Let rest for 30 minutes before carving.
We are excited to introduce our new fall cooking series: Holiday Favorites from BlueStar All Star Chefs. Twice a month, we will be sharing exclusive holiday recipes that our All Star Chefs love to cook at home for their families during the holidays. Our goal is to create a virtual cookbook to make your holiday cooking season even more delicious. Look for new recipes twice monthly here.
First up: Cornbread Dressing from Chef Slade Rushing of MiLa restaurant in New Orleans
Chef: Slade Rushing
Restaurant: MiLa Restaurant - New Orleans, LA
Favorite Holiday Recipe: Cornbread Dressing
Why This a Holiday Favorite: “The Holidays would be nothing without a good dressing. This dressing is perfect for a turkey and can easily become vegetarian with the use of mushroom broth instead of chicken broth. The toasted cornbread adds a nuttiness which keeps people digging for more while the shiitake mushrooms will make your guest swear there is meat in there.”
How your BlueStar range / oven helps make it perfect: “The precise even heat of the BlueStar gas burners ensures perfect results every time. Because of the large capacity of the oven, it’s easy to make a double batch of this stuffing.”
Recipe: MiLa’s Cornbread Dressing
For the cornbread:
- 3/4 T – Sea salt
- 1/4 cup – Sugar
- 2 cups – All purpose flour
- 2 cups – Cornmeal
- 4 Whole eggs
- 2 cups – Whole milk
- 1/2 lb – Unsalted butter, melted
- 1/2 cup – Minced shallots
For the dressing:
- 4 T – Blended oil
- 1 cup – Diced shallots
- 1 cup – Diced celery
- 2 T – Chopped fresh garlic
- 2 cups – Shiitake mushrooms, sliced
- 1 qt – Swanson’s chicken broth
- 4 eggs
- 1/2 lb – Unsalted butter, melted and cooled
- 1 T – Fresh thyme leaves (removed from the stem)
- 1 tsp – Fresh rosemary, chopped
- 1 tsp – Fresh sage, chopped
- Salt and freshly ground black pepper to taste
- Preheat the oven to 350° F. For the cornbread, mix all of the dry ingredients in a large bowl with a whisk. Separately, mix all wet ingredients together except for the butter. Make a well in your dry ingredients and pour the wet inside the well. Gradually mix the two together with a whisk until smooth. Add your melted butter and whisk until smooth. Last, add the shallots to the batter and mix until well incorporated. Pour onto a 13″ x 18″ sheet pan lined with oiled parchment paper. Smooth the batter until it is nice and even in the pan. Bake for 12 minutes. Let cool and then dice in 1″ dice.
- Put your diced cornbread back on the sheet pan and cook in the oven until the edges are crispy and golden brown. Remove from the oven and let cool.
- To make the dressing, heat a large saute pan over medium high heat until almost smoking. Add 2 T oil to the pan and reduce the heat to medium. Then add your shallots, celery and garlic to the pan and saute until nice and soft. Remove the vegetables from the pan and let cool. Return to same saute pan to the heat and let it reach the smoking point. Then add 2 T oil and your shiitake mushrooms. Saute the mushrooms until they are golden brown. Remove them from the pan and let them cool.
- Whisk your eggs into the Swanson’s chicken broth. Add the cooled melted butter to the mixture and blend well.
- In a large bowl, combine toasted cornbread, fresh thyme leaves, fresh sage, and fresh rosemary. Also mix in your cooled shallots, celery, and shiitake mushrooms. Season the dressing well with salt and pepper. Add your liquid ingredients and mix well again. Place the dressing in a large casserole dish and bake in the oven until the top is brown and crisp.