Cooking and baking for your favorite people is a wonderful way to celebrate the holidays. You will find it very easy to create fresh and delicious meals for your loved ones from this collection of your favorite Wave CafĂŠ recipes. . Although we may be socially distant, food can still be the heart of our connection. Wishing you and yours a fruitful holiday season.
Derren Cox Executive Chef/General Manager Bon Appetit Management Company @ Danone danone.cafebonappetit.com
COLORADO CRAB DIP INGREDIENTS 1 lb cooked crab meat ½ fresh lemon 2 teaspoon plain non-fat yogurt ¼ cup light mayonnaise ½ teaspoon dill ¼ teaspoon celery salt ½ cup bell pepper, finely chopped ¼ cup red onion, finely chopped ½ teaspoon garlic powder
DIRECTIONS Cut crab into small pieces, squeeze juice from lemon over crab. Add remaining ingredients and mix well. Serve with crackers.
MARINARA SAUCE INGREDIENTS 1 tablespoon extra-virgin olive oil 1 carrot, peeled and chopped 1 celery stalk, chopped 1 onion, peeled and chopped 5 garlic cloves, crushed ½ cup red wine 4 cans (14.5 oz) crushed or diced tomatoes 1 tsp dried oregano 1 tsp dried thyme 1 tsp kosher salt ½ tsp black pepper ½ tsp baking soda (helps reduce acidity) handful of fresh basil
DIRECTIONS Heat oil over medium high heat. Add carrot, onion, celery and garlic. Sauté for 5 minutes. Add red wine and cook down until wine is almost all cooked out. Approximately 510 minutes. Stir in remaining ingredients, except basil. Reduce heat to a simmer. Simmer uncovered for at least one hour. Stirring occasionally. Add fresh basil, and using an immersion blender puree sauce until smooth. If using a standing blender transfer small amounts at a time as sauce will be hot. Season to taste salt and pepper.
PESTO SAUCE INGREDIENTS ½ cup toasted pine nuts 3 oz parmesan, grated (about ¾ cup) 6 garlic cloves, finely grated 6 cups basil leaves (about 3 bunches) ¾ cup extra-virgin olive oil 1 teaspoon kosher salt
DIRECTIONS Combine pine nuts, parmesan and garlic to food processor and pulse until finely ground (about 1 minute). Add basil and salt. With food processor running, add olive oil in a slow and steady stream until smooth.
CHIMICHURRI SAUCE INGREDIENTS 1 shallot 1 fresno chile or red jalapeño 3–4 garlic cloves ½ cup red wine vinegar 1 teaspoon kosher salt 1 teaspoon black pepper ½ cup finely chopped cilantro ¼ cup finely chopped flat-leaf parsley ¾ cup extra-virgin olive oil
DIRECTIONS Heat oil over medium high heat. Add carrot, onion, celery and garlic. Sauté for 5 minutes. Add red wine and cook down until wine is almost all cooked out. Approximately 510 minutes. Stir in remaining ingredients, except basil. Reduce heat to a simmer. Simmer uncovered for at least one hour. Stirring occasionally. Add fresh basil, and using an immersion blender puree sauce until smooth. If using a standing blender transfer small amounts at a time as sauce will be hot. Season to taste salt and pepper.
SPICY SESAME SHRIMP & NOODLES INGREDIENTS 6 oz uncooked multi-grain or whole grain thin spaghetti 2 teaspoon vegetable oil ½ lb uncooked medium shrimp, peeled and deveined 2 teaspoon sesame seeds, toasted 3 teaspoon sesame oil 3 teaspoon soy sauce (low sodium if preferred) 1 teaspoon garlic, chopped 2 teaspoon rice wine vinegar 2 teaspoon honey 1 teaspoon sriracha Asian hot chili sauce, or chili garlic sauce ½ teaspoon salt ½ teaspoon pepper 1 ½ cup cabbage, thinly sliced ¾ cup carrots, julienned 1 celery rib, thinly sliced 1 small red bell pepper, julienned ½ cup water chestnuts, sliced (optional) 2 green onions, chopped
DIRECTIONS Cook spaghetti according to package directions. Drain and set aside. In a large skillet, heat vegetable oil over medium-high heat. Add shrimp, stir fry 2-3 minutes or until shrimp turns pink. Remove from pan. Using the same pan add sesame oil, sesame seed, soy sauce, garlic, vinegar, honey, sriracha, salt and pepper, Bring to just a boil. Reduce heat and simmer, uncovered, for 2 minutes. Add cooked noodles to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables. Cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes.
ROASTED TOMATO SOUP INGREDIENTS 3 lbs roma (plum) tomatoes, quartered 1 yellow onion, halved and quartered ½ cup red bell pepper, coarsely chopped 3 tablespoons extra-virgin olive oil 1 ½ teaspoons salt 1 ½ teaspoons ground black pepper 3 cloves garlic, halved 5 cups low-sodium chicken or vegetable broth 2 tablespoons fresh basil, chopped 2 tablespoons fresh parsley, chopped
DIRECTIONS Preheat the oven to 400° F. Line two 10x15-inch baking pans with parchment paper. Arrange tomatoes, onion, and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and sprinkle with salt and pepper. Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more. Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered. Meanwhile, put ½ of the tomato mixture in a blender. Cover and pulse 3 times, then blend until smooth, adding hot broth as needed. Pour into the pot with broth. Repeat with remaining tomato mixture, then stir into the pot until combined. Simmer soup to heat through, about 5 minutes. Stir in basil and parsley.
APPLE AND SAUSAGE STUFFING INGREDIENTS 2 tablespoons vegetable oil 1 lb spicy pork sausage 1 cup celery, diced 1 cup onion, diced 1 cup tart granny smith apple, cored, peeled, and diced 2 garlic cloves, minced 1 tablespoon fresh parsley, chopped 2 teaspoons fresh sage, minced 1 bay leaf, whole 8 cup 1-inch cubes French bread with crusts 1 cup whole milk 1 cup low-salt chicken broth 2 tablespoons (¼ stick) butter, melted 3 large eggs, beaten to blend
DIRECTIONS Heat oil in heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. Preheat oven to 350° F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture, milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.
MASHED POTATOES INGREDIENTS 4 lbs medium yukon gold potatoes, scrubbed 4 teaspoons kosher salt, plus more 1½ cups whole milk ½ cup heavy cream 1 head of garlic, halved crosswise 3 sprigs rosemary 1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
DIRECTIONS Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 30–35 minutes. Drain and return potatoes to warm pot (off heat) to dry while you heat the milk mixture. Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pass hot potatoes through potato ricer or food mill into a large bowl. Add butter and 4 teaspoon salt and stir until butter is completely incorporated. Pour milk mixture into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
ROASTED TURKEY INGREDIENTS 7 tablespoons kosher salt 3 tablespoons light brown sugar 1 12–14-pound organic turkey, neck and giblets removed, patted dry 1 cup+ water 2 sprigs rosemary 2 garlic cloves, crushed 4 sage leaves 1 ½ stick unsalted butter 2 teaspoons soy sauce
DIRECTIONS Mix salt and sugar together with hands. Place turkey in roasting pan and rub mixture inside and out, place in refrigerator uncovered at least 12 hours and up to 2 days. Preheat to 425° F. Rinse turkey and pat dry. Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by ½-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35–45 minutes. Cook rosemary, garlic, sage, butter, and soy sauce in a small saucepan over medium heat until fragrant, about 5 minutes; keep warm. Reduce oven temperature to 350° F and continue to roast turkey, basting with butter mixture every 10–15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 150° F. Transfer to cutting board and let rest for 45 minutes to 1 hour before carving.
TURKEY PAN GRAVY INGREDIENTS roasting pan with turkey pan drippings 3 cups (or more) warm roasted poultry stock ½ cup dry white wine ½ cup all-purpose flour 1–2 teaspoon apple cider vinegar 1 tablespoon soy sauce assorted freshly chopped herbs (such as thyme or parsley; optional) kosher salt and freshly ground black pepper
DIRECTIONS Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving ¼ cup. Add drippings to stock. Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.
JERK CHICKEN INGREDIENTS ½ teaspoons allspice 1 tablespoon thyme leaves 4 garlic cloves 2 scotch bonnet or habanero chiles, halved, stems removed 6 scallions, roughly chopped 1 tablespoon black peppercorns 1 ½ teaspoons salt ½ teaspoon ground nutmeg ½ teaspoon cinnamon 1 2-inch piece ginger, thickly sliced 2 tablespoons soy sauce juice of 2 large limes (about 4 tablespoons) 12 chicken legs or thighs
DIRECTIONS Put allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce, and lime juice in a blender or food processor and grind to a rough paste. Put chicken in a baking dish, add seasoning and coat chicken well. Cover and marinate, refrigerated overnight. Heat oven to 350° F. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear. Put dish under the broiler for a minute or so to char chicken slightly. Remove and serve with rice.
BARBECUE SWISS STEAK INGREDIENTS 2 ½ lbs round steak or cube (already tenderized) steak 2 tablespoon all-purpose flour ½ teaspoon ground black pepper 2 tablespoon vegetable oil 1 bottle (18 oz) barbecue sauce 2 cup carrots, cut into sticks 3 medium onions (whichever you prefer), quartered parsley to garnish, optional
DIRECTIONS Cut the meat into serving size pieces. Using a meat tenderizer, pound the combined flour and pepper into the steak pieces (if using cube steak, just dredge serving size pieces in flour/pepper mixture). Brown the meat in the oil. Add the remaining ingredients and simmer or the stove for 1 ½ hours or until the meat is tender (140°). Remove to a platter, and garnish with parsley, if desired. Variation: after the meat is browned, this dish can instead be layered into a large oven casserole, covered. and baked at 350° F for 2 hours or 1 hour per pound. CHEF TIPS To cut the thickness of the barbecue, if you like, with stock or water, and you don't need to use the whole bottle of sauce.