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food] i§ network k USA WEEKEND asked your favorite Food Network chefs to reveal the quickest, easiest, tastiest recipes they serve their families and guests during the holiday season. You'll want to post these gems on your refrigerator for easy access. We bet they'll become your favorites for years to come. Michele Hatty fV sc « v ”s -7 igpi&ifj |@ ma 4% t ~ '' -*“ '7\7- ; sv ; s7-’ ; v 7’Egir ►... . " ff tHt : l||sj|| : ; " t* l jf W m f I ’ Ml - . V #9nL^ ( .Jpv. . ' -■• 1 ■ v ’y ' ll i JM.;. U 3* JH • \ „ % il BaL *Bp f9§ _ M Sweet Potatoes with Pecans and Blue Cheese competes on Iron Chef America, decided to transform traditional mashed potatoes into this surprising, fun, yummy soup. This recipe, which he adapted for us from Ns new cookbook, Morimoto, brings a bit of Japanese flavor to an old school American dish. Unlike the rest of our chefs, Morimoto won't be making this for his family. "I don’t cook at home," he admits. 'lf I ask my wife to make it, it will be possible.' Mashed Potato Soup with Wasabi 1 large baking potato (10 to 12 ounces) 1% s«cks (V« cup) unsalted butter V, cup half-and-half 4 cups chicken broth 2 Tbs. sake ' I 8 Giada De Laurentiis is not shy about her ;/‘ appreciation of com bread. *1 love W* she gushes. “But I find that corn-bread muffins can be kind of boring.* So, she created this riff on a traditional Italian salad. “It's a fun little twist on a traditional Thanksgiving Ingredient* De Laurentiis, who hosts Everyday Italian (Saturdays, noon] and Gtoda's Weekend Getaways (Fridays, 10:30 pm), wiH bring it along to her Aunt Raffy's house this Turkey Day. She adapted this recipe for us from her latest cookbook, Everyday Pasta. V-'v. ToP Chefs and their fast holiday favorites 3 Tbs. light-colored say »uce Salt, to taste 1 ounce caviar, optional freshly grated wasabi \ and finely sliced chives, preferably baby chives (menegi), for garnish Cornbread Panzanella /f Relish B “I grew up eating cranberry sauce out of a can; Bobby Flay says. “Since I've been cooking fee a living I've always used fresh T, cranberries to make some sort of Ik 'This is a fabulous and easy holiday dish. Not ■teg;,only is it an interestingly different side dish to ■i accompany the Thanksgiving turkey, but it 7 • -Jlkjj also can offer holiday cheer to vegetarians . ggKwho can find the season unwelcoming,” . ,» Jl :says of this twist on t * traditional yarn-. i ,w.tv the ho-: of ' tligc'a [Xl<r?i : :> i«fa - fid' . adapted this reoms , s". h- K new cookbook i.: • K and plans to serve ts. •to chics , , « throughout the holidays. j| Sweet Potatoes ijld Blue Oktsc m 4V: pounds V,.- • n ' BpjnpacM, cut into ■pi-inch cubes P 3 Tbs. olive oil jp 6.sprigs fresh thyme % 1 cup crumbled Roquefort other blue cheese jjlfIf BBfemeat oven to 425 degrees. 7 '* ls l v Combine sweet potatoes and oil in a U;.;y<-froru sprigs. Roast for 30 to 45 minutes or tK'utrtii tender. ■Bp-Transfer the sweet potatoes to a serving bowl. toss with pecans and cheese. Salt and pepper Garnish with remaining thyme sprigs. Serves 6. V .A •'>. . Prick potato and steam over boiling water until tender, 30 to 35 minutes. Let cool, peel. Press through a ricer or a wire sieve into a medium saucepan. 7 ’7 : Tt* ll ’- Meanwhile, in a small saucepan, warm butter and half-and half over medium heat until steaming but not simmering. Place potatoes over low heat. Slowly add hot liquid and whisk until smooth. Remove from heat; cover. Boil chicken broth, sake, soy sauce and salt on high heat To serve, spoon potatoes into 4 soup bowls. Gently ladle broth over and, around potatoes. Top with optional caviar. . f Garnish with wasabi and chives. Serve immediately. Serves 4. Cornbread Panzanella 4 cups com bread, cut into 2*/rindt cubes 1 cup halved cherry tomatoes 1 cup cubed fontina cheese (about’4-inch cubes) c - ’/»hothouse cucumber, quartered and sliced Vi cup com kernels ’/» cup chopped fresh basd DRESSING: -.'.‘'v.;" ,: v . r Vj cup extra-virgin olive oil Zest of 1 lemon Juke of 2 lemons 1 tsp. kosher salt 1 tsp. freshly ground black pepper Combine com bread, tomatoes, cheese, cucumber, apple, com and basil in a > large bowl In a small bowl stir together dressing ingredients. Pour over salad; toss very gently. Serve immediately. Serves 6. relish, and this one works realty well. I like the texture of the mangoes, as well as the flavor and the - , \ sweetness." Flay, who hosts JI Soy Meets Grill (Sundays, 9 aan,) W and Throwdown with Bobby Fhy ' (Sundays, 10 p.nt) and competes on Iron Chief America, plans to serve this to his family at Thanksgiving. He created this recipe exclusively for us, but you can find more of his dishes in his new Mesa Grill Cookbook. Fresh Cranberry- Mango Relish 3 Tbs. unsalted butter 1 large red onion, finely diced Mashed Potato Soup with Wasabi Churrisimos idm' ‘('i.i ’i &■■ r; . Vi—. ' ‘Amna-p: 2 Tbs. grated fresh ginger lcup T“S^ V. cup Hght brown sugar 1 pound aanberries _ 2 ripe mangoes, halved, pitted and diced I Tb. grated orange zest tflre'Tf' iup.i > : Melt butter in a medium saucepan over medium-high heat Add onions and ginger; cook until soft. Add juice and sugar; cook until boiling. Add half the cranberries; cook until they pop. Add remaining cranberries and cook 5 minutes. Remove from heat Add mangoes and zest. Serve at room temperature. Serves.B. Batali .s known for his bright-colored footwear (orange Crocs, anyone?) and Ns affection fork# . things Itajian, which he showcases on Malta Mario (Mondays 1 0 am), as a competitor on Iron Chef America (Sundays, 9 p.m.) and in cookbooks such as Italian Grill, due out this spring. He shared this recipe with us because, "for me, pasta is always a holiday thing and I just love the sweetness of that squash. When you put ricotta salata on top of it, the whole thing becomes a symphony of love and holiday." Batali serves up this dish at home each ' V Christmas Eve. .\ Penne with Zaicca ' 4 Tbs. extra-virgin olive oil, divided f ratfonwn, fiiwfrßMPM - 4 garlic cloves, thinly sliced 6 salt-packed anchovy fillets, soaked m mHk for 20 minutes, rinsed, drained _ t ' 1 pound butternut squash, peeled, seeded and cut into Winch cubes -*.«• Salt and freshly ground black pepper, to taste 1 pound penne rigate 7, cup finely chopped flat-leaf parsley 'A cup toasted fresh bread crumbs 4 ounces ricotta salata, smoked ricotta 7; orAsiagocheese,grated In a large saufo pan, heat 2 Tbs. ofl over mecHum heat. Add onion, garlic and anchovies. Cook, stilting ] occasionally, until vegetables soften. Turn heat to high and add squash; toss for 5 minutes, or until tertder and 7.v browned. Add salt and pepper. Remove from heat. ,7 - 1 Cook penne according to package directions; drain. ;.t: ( Return squash to high heat; add penne, parsley and remaMng.oiland toss for 1 minute. ; : Divide among four warmed bowls;top with bread crumbs and cheese. Serve Immediately. Serves 4. h»-m> eei «. • *• B host of Simply Deikkxso (Saturdays, 1130 amj, aims for ; simplicity: "That's the time when I gofor comfort food and easy food, recipes that are so easy that you can actually enjoy your event instead of being exhausted." Thafs why she offered up this take on traditional Latin charms, which she adapted from her forthcoming cookbook (alsp titled Simply Deßcioso). She plans to serve this addictive on Thanksgiving. 'My steer* Mds.always says, "and they are all coming home from cgltege. sO f&rt ijet well be having churns” Churrisimqs '/•cup sugar : ITb. ground cinnamon 1 sheet puff pastry dough, thawed Dukede ieche (carameisauce), for dipping Preheat oven to 375 degrees. r Mix sugar and cinnamon in a small bowl Sprinkle* work surfacewith a £* spoonful of cinnamon sugar. Uy puff pastry on top. Brush Tightly with water and sprinktegeneibcßly»vkhdnnamon sugar. Flip pastry aver; repeat water and cinnamon sugar step. • '•*&< t'&t pastry into 'fr to Vnjncfv- Lw wide Strips. Place on a non stkk baking sheet then twist strips like corkscrews. % Bake until puffed and golden ■„>; yS i-,; brown, about Uto 15. minutes. Codccwnpteteiy. Serve with duke de leche. Serves 6. Penne with Zucca