HexClad
That led them to the conclusion that high-quality cookware needed new thinking when it came to its design. Unique among cooking utensils, HexClad‘s hybrid cookware blends the practical benefits of cast iron and stainless steel with the convenience of nonstick coatings. The final result is a set of cookware that can hold up to the standards expected of a Michelin chef while also being durable enough for everyday use and easy enough to clean up afterward. There are no longer any limits on how much you can do in the kitchen; instead, you are free to use your skills to their fullest extent when making food.
They can see you drooling. It’s making them drool. This holiday season, the social media chefs that they like have conjured up the recipes that they absolutely need to try.
During the holidays, this is not your grandmother’s supper. Cebuchon, a Filipino pork belly with a crisp skin; eggplant coated with miso and gochujang; Persian tahchin; fennel-pear stuffing; and short rib agnolotti are some examples of dishes that deserve your attention. To round things off, a pecan pie that is both vegan and delicious. It’s time for you to grow up. During this holiday, indulge in whatever it is that you want to eat.
Creamy Mushroom and Chestnut Polenta
The oil should be heated in a Hexclad Hyrbid Pan about 12 inches in diameter. After adding half of the polenta rounds, cook them for approximately four to six minutes, turning them over halfway through the cooking process, until the exterior is light golden and crisp. Arrange the rounds in a single layer on a dish after you have transferred them there. Continue the process with an additional tablespoon of oil and the remaining rounds of polenta.
Use paper towels to clean the skillet, then place it back on the stove over medium-high heat. In a saucepan, add the remaining tablespoon of oil, mushrooms, and butter. Cook, stirring periodically, for approximately five minutes, or until the mushrooms are soft and have a light golden color. Simmer the garlic and sage for about a minute, stirring occasionally, until the aroma is released.
Set the temperature to medium. After pouring in the cream, add the thyme. Maintain stirring while cooking until the sauce has thickened, which should take around two minutes. Simmer the mixture while stirring in the chestnuts, parmesan, and nutmeg until it has just warmed up. Use pepper and salt to season the food. After the polenta rounds have been crisped, spoon the mushroom mixture over them, sprinkle them with chives, and serve.
INGREDIENTS:
- 3 tbsp. extra-virgin olive oil
- 2 (18-oz.) tube polenta, sliced into 1/2” thick rounds
- 12 oz. mixed mushrooms, such as maitake, shiitake, oyster, king trumpet, thinly sliced or torn into large bite-sized pieces
- 1 tbsp. unsalted butter
- 2 large garlic cloves, minced
- 4 fresh sage leaves
- 3/4 c. heavy cream
- 1 tsp. fresh thyme leaves
- ½ c. chopped roasted & peeled chestnuts
- 3 tbsp. finely grated Parmesan cheese
- Large pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- Thinly sliced chives, for serving
Roasted Miso & Gochujang Eggplant
Prepare the shallots for pickling: Throw the shallots into a medium-sized heatproof bowl. In a 2 QT HexClad Hybrid saucepan, bring the vinegar, sugar, salt, and 1/4 cup of water to a boil. The sugar and salt should melt when stirred in a pot over medium-high heat. Add the shallots to the boiling vinegar mixture and mix well. Cover and refrigerate for at least one night, or up to one week.
In a 2 quart HexClad hybrid pot, mix together the miso, gochujang, honey, sake, and mirin to make the miso-gochujang spread. Cook, stirring occasionally to scrape pan bottom and sides to avoid burning, until mixture thickens to a paste, about 5 to 7 minutes over medium-high heat. Take it off the fire and set it aside to cool.
Preparing the eggplant— Set a rack in the top third of the oven and bring it to broiler. Bring the oil to a temperature of 330° in a HexClad 5.5 Qt Hybrid Deep Saute Pan. Fry the eggplant in two batches, flipping once, until it turns golden brown and pliable, which should take around 5 to 7 minutes. Place a wire rack over a baking sheet and transfer the eggplant to it.
Before spreading the miso-gochujang mixture over the fried eggplant, lightly brush the tops with sesame oil. Carefully broil for 1–2 minutes, or until the top is a caramelized brown. Serving garnish: onion, perilla or shiso leaves, sesame seeds, pickled shallot, and sesame seeds.
INGREDIENTS:
PICKLED SHALLOTS
- large shallots, chopped into small pieces
- 2/3 c. unseasoned rice vinegar
- 1/4 c. sugar
- 1 tbsp. kosher salt
- MISO-GOCHUJANG SPREAD
- ⅓ c. white miso
- ⅓ c. gochujang
- ½ c. honey
- ¼ c. sake
- ¼ c. mirin
- EGGPLANT:
- 3 medium Italian eggplants (about 2 ½ lb.), cut into 1” steaks
- 4 c. vegetable oil
- 1 tbsp. toasted sesame oil
- Scallion curls, thinly sliced perilla or shiso leaves, and toasted sesame seeds, for serving
Cebuchon
Prepare the belly of pork: Set oven temperature to 325°. Put the skin side of the pork belly up on a cutting board or other flat surface. Make several punctures in the skin with a meat needle or the prongs of a fork. Place the meat with its skin side down. Use a cross-hatch pattern to score the meat. Vinegar should be sprinkled or rubbed into the meat as well as in between the slices. In a small bowl, combine the mala powder, white pepper, and 1 tablespoon of salt. Rub this mixture over the meat. Wait 15 minutes before serving.
On one long side of the belly, lay out the onion slices, lemongrass pieces, scallions, and rosemary. Roll up the filled end first. Make sure the pork belly stays in place by tying it with kitchen twine in several spots. Apply the oil to your entire body.
Lay out a rack in a HexClad Hybrid and arrange the pork belly on top. Roast for 3–4 hours, basting occasionally with fat renderings from the pan bottom to brown skin, or until skin is crispy and meat is tender. Rest the pork for at least 20 minutes after transferring it from the rack to a rimmed baking sheet. Set aside the fat to make gravy. Cut the pork into slices after removing the string.
Whip up the gravy: Fill a measuring cup with the rendered fat. In a 10-inch HexClad Hybrid Pan set over medium-high heat, warm 1/4 cup. Sauté the shallots and garlic in the hot drippings for three minutes, or until they become translucent. To the deglaze, add Worcestershire sauce and rice wine vinegar. Toss in the bay leaves, sugar, water, 1/4 teaspoon of salt, and white pepper. Removing any brown bits from the roasting pan’s bottom, add them. Reduce heat and simmer for 2 minutes or until sugar dissolves and sauce slightly thickens. Add the cranberries to the sauce and heat for 2–3 minutes, or until they begin to split. To get a smooth mixture, combine the cornstarch with 1 1/2 tablespoons of water. Add to the sauce while whisking constantly. Simmer for approximately 1 minute, or until slightly thickened.
INGREDIENTS:
- • 1 (5 to 6 lb.) slab skin-on boneless pork belly
- • 1/4 c. cane vinegar, such as Datu Puti
- • 1 tbsp. Fly by Jing Mala Powder
- • Kosher salt
- • 1 tsp. ground white pepper
- • 5 shallots or 1 small red onion, sliced
- • 3 stalks lemongrass, trimmed and smashed3 scallions, trimmed1 large sprig fresh rosemary, needles removed (about 1/4 c.)
- • 1 tbsp. canola oil
GRAVY:
- • 4 shallots or 1 small red onion, sliced
- • 4 garlic cloves, chopped
- • 1/4 c. rice wine vinegar
- • 1/4 c. Worcestershire
- • 2/3 c. water
- • 3 tbsp. packed light brown sugar
- • 2 bay leaves
- • Kosher salt
- • 1 tsp. ground white pepper
- • 1 c. (4 oz.) fresh cranberries, optional
- • 1 1/2 tsp. cornstarch
Fennel and Pear Stuffing
Preheat the oven to 375 degrees. Take a 9×13-inch baking dish with a capacity of 3 quarts and butter the bottom and edges of the dish. On medium heat, melt one stick of butter in a HexClad Hybrid Pan about 12 inches in diameter. Leeks, celery, fennel, and pear should be added, and then salt and pepper should be added too. There will be a lot of food in the pan, but it will quickly shrink. Cook the vegetables for 12 to 15 minutes, tossing them regularly, until they are soft but have not yet developed any color. Continue to heat for one more minute after stirring in the sage, rosemary, and thyme. After bringing the soup to a simmer, remove the pot from the heat and set it aside.
The eggs should be broken up into a big bowl, then the parsley should be added and whisked together. Include one teaspoon of salt and half a teaspoon of pepper in the mixture that contains the bread, vegetables, and broth. The bread should be well mixed until it is equally coated and all of the liquid has been absorbed.
Place in the dish that has been prepared. Place the remaining half stick of butter on top of the dish once it has been cut into slices. Cover with aluminum foil and bake for thirty minutes, or until very hot and bubbling. Once the top is brown and crisp, remove the lid and continue baking for another twenty minutes. Permit to cool for fifteen minutes before serving.
INGREDIENTS:
For a vegan option, use ½ cup Just Egg instead of the eggs, swap the butter to vegan butter or margarine and swap the chicken broth to vegetable broth.
- 3/4 c. (1 1/2 sticks) unsalted butter, plus more for baking dish
- 2 large leeks, white and light green parts only, halved, sliced and washed well (3 1/2 c.)
- 2 stalks celery, sliced 1/4-in. thick (about 1 1/2 c.)
- 1 small fennel, cored and chopped (about 1 c.)
- 1 pear, Anjou or Bartlett, peeled, cored and chopped (about 1 1/2 c.)
- 1 tbsp. chopped fresh sage
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 2 1/2 c. low-sodium chicken broth
- 2 large eggs
- 1/2 c. chopped flat-leaf parsley
- 10 c. torn good quality day-old white bread, 1-in pieces, from 1 lb. loaf
Visit HexClad for a Holiday Menu That Lives Up to the Hype!
The holiday season brings endless opportunities to cook up a storm for loved ones and indulge in delicious traditions. However, with so many recipes and meal options available, it can be overwhelming to curate the perfect holiday menu. Luckily, HexClad offers an impressive collection of cookware that lives up to the hype and promises to make your holiday cooking experience a breeze. From their signature hybrid design to the non-stick surface that minimizes the use of oil, you’ll be able to cook your favorite dishes to perfection and cater to your guests’ dietary needs. Visit HexClad today and elevate your holiday feast to a whole new level!
