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Thanksgiving is just around the corner, which means many of us will gather among loved ones for a traditional turkey feast. But culinary expert Camille Moore says it might be time to switch things up this year. Here are some of Camille’s recipe ideas, with all supplies from Walmart. walmart-thanksgiving-1-(1).jpg

Make-Ahead Prime Rib Roast

Serves 6 – 8 people Gone are the days of stressing over achieving the perfect doneness and temperature of a roast for a feast – there is simply no need if you follow this method. The most popular technique is [sadly] still the “sear and then slow roast” whereby you start your meat in a searing hot oven to “seal in the juices” and then reduce the temperature for a longer period. Worst still is the “sear on the stove and then slow roast in the oven” technique which leaves your countertops and backsplash a hot mess as a result. While these two outmoded methods certainly can yield the roast of your dreams, I vote for making things as easy and delicious as possible because I am so OVER dry roasts and panic-filled dinner parties. The technique we all need to get on board with is called the “reverse sear”, and it not only allows you to achieve the juiciest, most tender rib roast you’ve ever made, but it also allows you to cook it a day (or two, I’ve learned) in advance – and everyone loves that!

WHAT YOU NEED:

  • 2 tbsp basil, dried
  • 2 tbsp oregano, dried
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper, freshly cracked
  • 2 tsp kosher salt
  • 3 tbsp unsalted butter, room temperature
  • 1 x 5 lb 100% Canadian AAA Angus prime rib roast

WHAT YOU DO:

  1. Line a baking sheet fully with foil (for easy cleanup) and place a cooling rack on top of it – this is what you’ll be using throughout the recipe process for the roast.
  2. In a small bowl combine all ingredients from basil to unsalted butter and stir to combine.
  3. Remove roast from packaging and pat dry with paper towels. Using clean hands, completely cover the roast with the butter mixture. Refrigerate at least 1 hour (up to overnight) to marinate.
  4. When you’re ready to slow cook the roast, remove it from the fridge a couple hours beforehand to allow it to come to room temperature. Preheat oven to 225°F. Once at room temp, place roast into the preheated oven and gently bake for 3 hours for medium doneness – use a meat thermometer to verify that it is 130°F in the centre for medium, or 125°F for medium-rare. Note: this is the ideal recipe for a show-stopping feast because it gives you plenty of hands-off time to get other things ready (or simply to chill out).
  5. Once baked, cool it to room temperature, loosely cover and refrigerate until service the next day.
  6. Two to three hours before you’re ready to eat, take the roast out of the fridge and allow it to come to room temperature.
  7. Just before it’s time to eat preheat your oven to broil, anywhere from 500°F to 550°F depending on your oven. Put the roast in the oven for a final 8-10 minutes to sear the outside and create a nice crust. No need to rest the meat out of the oven anymore (woo hoo!), just transfer to a serving board, place it in the centre of your feast table, and have fun slicing away at the juiciest roast you’ve ever made. The best part? No one will know you technically made it the day (or two…) beforehand.
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Roasted Broccoli and Sweet Potato Salad

Serves 6 people The next time I’m served another boiled vegetable side dish…I’ll have to email them the link to this recipe. Vegetables no longer need to be the understudy on the table, they can totally steal the show when you get creative with textures and flavours. Dressed with a lemony tahini dressing and topped with herbs and dried cranberries, my roasted broccoli and sweet potato salad is crunchy, sweet, nutty, tart, chewy and all-around delish. Have it for breakfast with an egg on it, as a main dish with some protein, or as a side dish beside a roast. It doesn’t matter when you serve it, just get it onto your table stat

WHAT YOU NEED:

For the dressing
  • ½ cup tahini (Middle Eastern sesame paste)
  • 1 tsp lemon zest
  • ¼ cup lemon juice (freshly squeezed from the above lemon)
  • 1 clove garlic, minced
  • ½ tsp chili powder
  • ¼ tsp sea salt
  • 2 pinches cayenne (optional)
  • 1 handful flat-leaf parsley
  • ¼ cup water, plus more as needed
For the salad 1 sweet potato (1 large or 2 small), peeled and diced
  • 1 x 340 g pkg broccoli florets
  • 3 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper, freshly cracked
  • ¼ cup dried cranberries (sweetened), to garnish
  • dill, fresh, to garnish

WHAT YOU DO:

  1. In a blender or food processor, process all dressing ingredients except the water. Add half of the water, blend, and check consistency before adding more; it should be thick, but still runny enough to drizzle from a spoon. Taste and season with salt as desired. Also, feel free to make this by hand – it’ll just require a bit more elbow grease with the chopping and whisking. Cover and refrigerate dressing until needed, up to 4 days.
  2. To roast veggies, preheat oven to 400°F and line a baking sheet or two with parchment. In a large bowl toss together sweet potato, broccoli, oil, salt and pepper until well-coated. Spread in a single layer onto the baking sheet(s) and bake 15-20 minutes until browned and crisp, tossing once halfway. Note: the broccoli should still be crunchy, so remove from oven earlier if needed.
  3. Allow to cool 5 minutes before transferring veggies to a platter and drizzling with some of the dressing. Garnish with dried cranberries and dill and serve immediately.
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Cauliflower Gratin

Serves 6 – 8 people Cheesy vegetable casseroles are always a crowd pleaser for Thanksgiving, or at any occasion for that matter. What I love about this cauliflower version is that it uses the entire head of cauliflower (which we all know is often not the case with recipes, leaving us with more stuff to forget about in the backs of our fridges), and most of the prep work can be done a day or so in advance which is the best way to make hosting a dinner party a cinch. Boil the cauliflower in advance and refrigerate until needed. The only thing to do the day of is make the cheese sauce – which takes a few minutes – and bake it altogether right before serving.

WHAT YOU NEED:

  • 1 head cauliflower, cut into small florets (should yield about 8 cups)
  • 1 tbsp sea salt (for boiling cauliflower)
  • 2 tbsp unsalted butter, divided
  • 2 cloves garlic, minced
  • ¼ tsp cumin, ground
  • 1 Tbsp all-purpose flour
  • 1 ½ cup 2% milk
  • 1 tsp mustard powder
  • ¼ tsp cayenne (optional)
  • 1 cup swiss cheese, grated or chopped for easy melting
  • ½ tsp sea salt
  • 1 stem green onion, sliced
  • ¼ cup panko breadcrumbs
  • ¼ cup Parmesan cheese, grated

WHAT YOU DO:

  1. Preheat oven to 400°F.
  2. Bring a large pot of water to a boil. Once boiling add the cauliflower and salt, cook 2 minutes, drain well, and transfer to the baking dish.
  3. Using the same pot over medium heat, add 1 tablespoon of the butter, garlic and cumin. Cook, stirring constantly for 1 minute until fragrant. Whisk in flour and cook 1 minute while stirring. Add the milk, mustard powder, and cayenne, increase heat to medium-high and cook until thickened while whisking for about 3 minutes.
  4. Add Swiss cheese and stir until melted. Season with salt and green onion, then pour over cauliflower in baking dish to evenly cover.
  5. In a small bowl combine the remaining butter, panko, and Parmesan. Sprinkle over casserole and bake 15 minutes in preheated oven until bubbly and golden brown on top. Serve immediately.
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Cheesy Garlic Pull-Apart Bread

Makes 1 loaf

WHAT YOU NEED:

  • 1 loaf bread, whole and unsliced (sourdough boule, Italian loaf, your choice)
  • 6 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 handful flat-leaf parsley, finely chopped
  • ¼ tsp sea salt (optional, depending on saltiness of cheeses)
  • 4 slices cheddar cheese
  • 4 slices provolone cheese

WHAT YOU DO:

  1. Preheat oven to 375°F.
  2. Without cutting through the bottom of the loaf, cut bread into 1-inch slices in one direction then rotate 90° and repeat. Place on a large sheet of heavy-duty aluminum foil.
  3. In a small saucepan over medium heat, melt butter (alternatively you can use a microwave). Stir the garlic, parsley, and salt (if using) into the melted butter. Use a pastry brush (silicone or otherwise, doesn’t matter) to spread the garlic butter among all the slices. Stuff the cheese slices into each cut, dividing the two cheeses equally across the loaf. Wrap loaf tightly with the foil, place onto a baking tray and bake 20-25 minutes until bread is toasty and cheese is melted. Serve immediately in the centre of your table and let everyone dig in.
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Caramelized Apple Cheesecake

Makes 2 x 9-inch cheesecakes If a cheesecake and an apple pie had a baby, this would be their lovechild: buttery pie crust topped with cinnamon-flecked caramelized apples, topped with creamy, classic cheesecake. And if there’s one thing I love it’s a dessert that has multiple dimensions so count me in! Store-bought deep-dish pie crust is a cinch to find in the freezer section of most grocery stores, and it’s the easiest way to make this a quick and easy dessert for a dinner party. Tip: Make this cheesecake (or any cheesecake for that matter) the night before, and top with the warmed apple topping just before serving.

WHAT YOU NEED:

  • 2 x 9” frozen pie crusts, “deep-dish” variety
  • 2 tbsp unsalted butter
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 4 McIntosh apples, peeled, cored, and cubed
  • 2 pkgs cream cheese (250g each), room temp
  • ½ cup sugar
  • 1 tsp vanilla
  • ¾ cup sour cream
  • ¼ tsp sea salt
  • 2 eggs, large, room temp

WHAT YOU DO:

  1. Preheat oven to 375°F.
  2. Bake pie crusts on the centre rack of a preheated oven and bake 10 minutes. Reduce oven temperature to 325°F.
  3. Heat a non-stick skillet over medium. Add butter and brown sugar. Cook about 2 minutes until sugar dissolves. Add apples and cinnamon, increase heat to just above medium and cook about 10 minutes until apples are soft and the residual caramel sauce has thickened slightly. Remove from heat and set aside.
  4. To the bowl of a stand mixer fitted with the leaf attachment (or using a handheld electric mixer and a bowl), add the cream cheese and sugar, and beat on medium speed until light and fluffy. Add the vanilla, sour cream, and salt and mix until smooth. Add eggs one at a time and mix on low speed until fully combined. Be sure to scrape the sides of the bowl with a rubber spatula from time to time to ensure a smooth consistency.
  5. Place baked pie crusts onto a baking sheet (for easy handling). Leaving the caramel behind, spoon ¼ of the apples onto each crust in an even layer – cover and refrigerate the rest until service. Pour half of the cheesecake batter into each, and bake approximately 40 minutes until set. Allow to fully cool to room temperature before covering and refrigerating.
  6. To serve, gently rewarm the remaining caramelized apples and spread over the cheesecake just before serving.