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Hello, foodies…

I hope you had a terrific Thanksgiving. I did the cooking at a friend’s house and everything turned out beautifully. Now I’m in leftover bliss and I’ve been munching all day. A think another quick trip to the fridge is in order after I write this blog…

In the Kitchen with David is back this Sunday and we’re wrapping up our month-long theme of Pies & Sides with a side: Parsnip Au Gratin.

Parsnip Au Gratin

Serves 12

This recipe is prepared with the Genius Nicer Dicer Plus 10-Piece Multi-Chopper (K32702).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

• 2 lbs parsnips, peeled and sliced into 1/8" thick slices


• 2 cups heavy cream


• 1 cup thinly sliced green onions


• 1-1/3 cups grated Parmesan cheese


• 1 tsp ground black pepper

Preparation:

1. Preheat the oven to 350°F. Lightly grease an 8" x 8" baking dish with oil spray. Set aside.


2. Coat the bottom of the prepared baking dish with 1/3 cup heavy cream. Place 1 layer of parsnips, shingled and slightly overlapping in the bottom of the baking dish. Sprinkle in 1/4 cup sliced green onions, 1/3 cup Parmesan, and a 1/4 tsp of black pepper.


3. Create another layer, starting with 1/3 cup heavy cream. This time, overlap the parsnips in the opposite direction. Then, sprinkle another 1/4 cup green onions and 1/3 cup of cheese on top followed by another 1/4 tsp of black pepper.


4. Repeat the process with 2 more layers (alternating the direction of the parsnips). Finish with the remaining Parmesan, green onions, black pepper, and heavy cream. Cover the baking dish with aluminum foil and bake for 1 hour. Remove the aluminum foil and bake, uncovered, for another 45 minutes, or until the vegetables are fork tender and the top is golden brown. Let the dish sit for 15–20 minutes before serving.

Obviously we wanted to freshen up that classic recipe for Potatoes Au Gratin when we created this. Parsnips look like pale carrots and have a subtly sweet flavor that I find refreshing in this dish. And, you’ll love the contrast with the salty Parmesan. If you want to lighten this dish up a bit, you can always use 2% milk or whole milk instead of heavy cream.

In addition to our Parsnip Au Gratin, we’re also debuting our November Mac and Cheese of the month this Sunday, and it’s our Lobster Bisque Mac and Cheese.

This is the ultimate holiday mac and cheese…decadent, rich, and divine. Definitely a once-a-year treat.

Lobster Bisque Macaroni and Cheese

Serves 6

This recipe is prepared with Lobster Gram lobster tails.

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

David's Note: The holidays are a special time of year and are meant to be enjoyed to the fullest. This rich, decadent recipe is prepared with chunks of lobster meat and a little saffron, making it perfect for your once-a-year celebration.

Tip: You can substitute the lobster for cooked crab meat, scallops, or shrimp. You can even make this dish a little less expensive by using imitation crab meat, which comes pre-cooked.

Special equipment: 6 6-oz ramekins

Ingredients:

Mac and cheese:

3 cups dry large shell pasta, cooked according to the package directions

2 Tbsp butter

1/4 cup minced shallots

1/3 cup minced celery

1/2 tsp tomato paste

1/2 tsp dried thyme

2 Tbsp flour

3/4 cup vegetable stock

1 cup milk

2 Tbsp cooking sherry

Pinch of saffron (optional)

2 cups shredded Mozzarella

4 oz cream cheese

1 tsp salt

1/2 tsp black pepper

3/4 lb cooked lobster meat, medium diced

Crumb topping:

4 Tbsp butter

1-1/2 cups oyster crackers, crushed into small pieces

1 Tbsp dried or fresh chopped parsley

1 tsp paprika

Preparation:

Preheat the oven to 350F.

Melt the butter over medium heat in a large pot. Sauté the shallots and celery until translucent. Stir in the tomato pasta and cook for about a minute. Stir in the thyme and flour and cook for another minute. Add the vegetable stock, milk, sherry, and saffron, if using. Stir and heat until the liquid begins to simmer and has thickened. Add the Mozzarella, cream cheese, salt, and pepper and stir until the cheese has melted and mixture is smooth. Add the cooked pasta and lobster and fold into cheese sauce until coated. Place 6 ramekins on a baking sheet and divide the mixture between the ramekins.

To prepare the crumb topping, melt the butter over medium heat in a small skillet. Remove the pan from the heat and fold in the oyster crackers, parsley, and paprika. Top each filled ramekin with the crumbs. Bake for 30 minutes, or until browned and bubbly.

Your blog question today is all about Black Friday! Are you shopping today? If so, what for? Hopefully you’ve found some great deals on QVC.com and you’re still wearing your PJs! I’ll see you Sunday at Noon ET.

Keep it flavorful!

—David