But along with Marcus Samuelsson, the chef and co-owner of N.Y.C. eatery Aquavit, and Alexandra Guarnaschelli, host of the Food Network's The Cooking Loft and chef at Big Apple favorite Butter, they've reimagined fancy dishes for the rest of us. "December is the month you work the hardest," says Samuelsson, for whom – as for the others – a holiday isn't a day off from cooking, even if the restaurant is closed. "If you're a chef, you give with food."
The Recipes: Eric Ripert's Roasted Chicken and Mushroom Stuffing
Alexandra Guarnaschelli's Seared Shrimp Salad and Pickle Vinaigrette
Anne Burrell's Pasta with Beef Bolognese
Marcus Samuelsson's Ginger-Poached Pears in Cranberry Broth
Alexandra Guarnaschelli's Chicken Liver Crostini with Shallots and Fresh Grape Salsa
Eric Ripert's Roasted Chicken and Mushroom StuffingChef Version: Roasted Capon with Black Truffle and Wild Mushroom Stuffing
1 (4-lb.) chicken
1 cup bread, cut into ½-inch cubes
½ cup milk
1 egg, lightly beaten
2 oz. chopped chicken liver (optional)
1 small fresh pork sausage link (about 2 oz.), casing removed
½ lb. mixed mushrooms, diced
1 ½ tbsp. minced garlic
2 tbsp. diced shallots
2 tbsp. chopped parsley
½ tsp. fine sea salt
¼ tsp. white pepper
2 cups chicken stock
1. Preheat oven to 400º.
2. Rinse the chicken and pat dry. Remove wings and reserve.
3. Soak the bread in the milk. Squeeze out the excess milk and place bread in a large bowl. Add egg, liver, sausage, mushrooms, garlic, shallot, parsley, salt and pepper.
4. Season chicken inside and out with salt and pepper and fill with the stuffing. Tie the legs together with kitchen string. (Bake extra stuffing in a covered dish.)
5. Place the wings in a roasting pan and put the chicken on top of the wings. Roast for 45 to 75 minutes – until the juices run clear when the leg is pierced and the stuffing inside the bird reaches 165º. Remove the chicken to a platter and let it rest at least 10 minutes.
6. Place the roasting pan over high heat on the stove and add the stock to deglaze, stirring up the browned bits. Bring to a boil, then remove from heat and strain to a small pot. Season with salt and pepper.
7. Carve the chicken, slice the breast meat and leg meat.
8. Serve immediately with stuffing, and sauce spooned over the plate. Pass extra sauce at the table.
Alexandra Guarnaschelli's Seared Shrimp Salad and Pickle VinaigretteChef Version: Maine Crab Salad with Mizuna and Cornichon
3 tbsp. white wine vinegar
Juice from 2 lemons
1 tbsp. honey
1 tbsp. Dijon mustard
½ cup extra virgin olive oil
½ cup vegetable oil
2 medium-size dill pickles, halved lengthwise and thinly sliced
1 tbsp. vegetable oil
12 pieces shrimp (about 1 ¼ lbs.), shelled and deveined
Freshly ground white pepper
2 tbsp. extra virgin olive oil
2 cloves garlic, thinly sliced
½ tsp. red pepper flakes
2 heads romaine lettuce, split
2 oranges, peeled and sectioned
1. Make the dressing: In a bowl, whisk together vinegar, half the lemon juice, honey, mustard, salt and pepper. Slowly whisk in olive oil and vegetable oil. Stir in the pickle slices. (Note: tastes even better made a few days in advance.)
2. To make the shrimp salad, heat a large skillet and add 1 tbsp. vegetable oil. Season the shrimp on both sides with salt and pepper. When the oil begins to smoke lightly, add the shrimp in a single layer. Cook for 1 to 2 minutes, flip and cook 1 to 2 minutes more. Transfer the shrimp to a bowl. Drizzle with some dressing and set aside.
3. To cook the lettuce, in a large skillet, add the olive oil, garlic, salt and pepper. Add red pepper flakes and cook for 30 seconds, stirring constantly. Add the romaine and season again. Cook briefly to wilt the leaves, then quickly remove from heat.
4. Drizzle the remaining dressing on the romaine leaves and arrange on four plates. Top with the shrimp and orange sections and serve immediately.
Anne Burrell's Pasta with Beef BologneseChef Version: Homemade Papardelle with Wild Boar Ragu
1 large onion (or 2 small), diced
1 large carrot, diced
3 ribs celery, diced
4 cloves garlic
Extra virgin olive oil, for the pan
3 lbs. ground chuck, brisket or round or a combination
2 cups tomato paste
3 cups hearty red wine (like a cabernet or Chianti)
3 bay leaves
1 bunch thyme, tied in a bundle
1 lb. spaghetti
½ cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
High quality extra virgin olive oil, for finishing
1. In a food processor, puree onion, carrot, celery and garlic into a coarse paste.
2. Place a large pan over medium heat; coat with 1 tbsp. oil. Add the pureed veggies and season generously with salt. Bring the heat to medium-high and cook until all the water has evaporated and vegetables are nice and brown, stirring frequently, about 15 to 20 minutes. Be patient: This is where the big flavors develop.
3. Add the beef, season again with salt and cook until brown (15 to 20 minutes).
4. Add tomato paste and cook 4 to 5 minutes. Add the red wine. Cook until the wine is reduced by half, another 4 to 5 minutes.
5. Add water to the pan until the water is about 1 inch above the meat (about 4 cups water). Toss in the bay leaves and the thyme and stir to combine everything. Bring to a boil, then reduce to a simmer, stirring occasionally. As the water evaporates, add more, 2 to 3 cups at a time. (If you try to add all the water in the beginning, you will have boiled meat rather than a rich, thick sauce.) Stir and taste frequently. Season with salt if needed. Simmer for 3 ½ to 4 hours.
6. During the last 30 minutes, bring a large pot of well-salted water to a boil for the spaghetti. Cook for 1 minute less than it calls for on the package. Reserve ½ cup of the pasta cooking water. While the pasta is cooking, remove ½ of the ragu from the pot and reserve for later use.
7. Drain the pasta and add to the pot with the remaining ragu. Stir to coat with sauce – you should have an equal ratio of pasta to sauce. Add the reserved pasta water and cook over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmesan and a generous drizzle of the high-quality olive oil. Toss. Serve immediately with the remaining Parmesan.