CHASKA, Minn — Food is usually best when it goes right from the farm to the kitchen. 

And that’s exactly what happens at the U of M’s Minnesota Landscape Arboretum. Chef Shelagh Mullen is at the helm of the Farm at the Arb program, where they plant, grow and harvest produce and herbs and then create seasonably wholesome fare. 

Chef Shelagh invited the KARE 11 Saturday crew into her kitchen to whip up a Carmelized Onion and Gruyere Tart, perfect for Thanksgiving and the entire holiday season. 

• 2½ cups all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1 cup unsalted butter, cold and cut into cubes
• ½ cup + 2 tablespoons ice water

• 4 tablespoons extra-virgin olive oil, divided
• 2 medium onions, very thinly sliced*
• Kosher salt
• 3 garlic cloves, thinly sliced
• 1 tablespoon Dijon mustard
• Pinch of cayenne pepper
• 4 oz. coarsely grated sharp cheddar or Gruyère
• 2 delicata squash (about 1½ lbs), halved lengthwise, seeds removed, very thinly sliced* (half moons)
• 1 small sweet potato, very thinly sliced* (half moons)
• 1 small red onion or shallot, very thinly sliced*
• 2 sprigs fresh thyme, leaves removed
• 2 tablespoons unsalted butter
• Flaky sea salt
  

• An 11″- or 12″-diameter fluted tart pan with removable bottom 
• Mandoline or food processor (or a very sharp knife)

Place a rack in the lower third of the oven; preheat to 375°.

FILLING: Swirl 2 tablespoons of oil in a large skillet to coat bottom and add the onions; season with kosher salt. Set the skillet over medium heat and cook onions, stirring occasionally and making sure to scrape the bottom of the pan, until very soft and deep golden brown, 20-30 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 5-10 more minutes (if onions get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.

CRUST: Place the flour, sugar, and salt in the bowl of a food processor, fitted with the metal blade. Add the cubed cold butter and pulse a few times, until the butter is evenly mixed in and resembles peas. Slowly add the water and pulse until the dough becomes crumbly and starts to stick together. Remove the dough from the food processor and put onto a clean surface. Form the dough into a ball and cover with plastic wrap. Chill the dough for at least 2 hours in the refrigerator.

Roll out dough on a lightly floured surface to about ⅛” thick. Transfer to tart pan. Lift up the edges and allow the dough to slump down into pan, don’t stretch the dough. Gently press into corners and trim excess. Freeze until firm, 15–20 minutes, or cover and chill in the fridge for up to 12 hours.

Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline or food processor. Drizzle remaining 2 tablespoons of oil over vegetables and season with kosher salt.

Brush mustard over chilled dough, then sprinkle with cayenne (from up high, but more even distribution). Layer in the cheese, then top with the caramelized onions in an even layer.

Arrange vegetables (alternating the squash, sweet potato and red onion) in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward.

Loosely cover with foil and bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 60–75 minutes. Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Baste the tart with the butter and thyme mixture a few times while it bakes. Sprinkle with crunchy salt, place back in the oven, uncovered for 10-15 minutes until the crust is golden brown and veggies are soft.

*Use a mandoline, a very sharp knife, or food processor, to thinly slice squash, sweet potatoes and onions.

GOLDEN VALLEY, Minn. — It is pretty clear that Cooks | Bellecour co-owner Karl Benson does not undervalue the sides and accouterments that may not bask in the spotlight but can make or break the holiday experience. 

For example, Benson calls gravy “the sauce that ties the whole (Thanksgiving) meal together.” Whether it’s topping the mashed potatoes, elevating the stuffing or adding a new dimension to a pile of turkey, a good batch of gravy can push you from zero to HERO. 

Karl dropped by the KARE 11 Saturday Holiday Cooking Show for a demonstration. Take a run at this recipe to see if it’s what the doctor ordered. 

• ¼ cup turkey fat and drippings
• ½ cup all-purpose flour
• ½ cup white wine
• 4 cups of homemade turkey stock (see note)
• 5 leaves fresh sage
• 3 sprigs thyme
• 1 sprig rosemary
• Salt and pepper to taste

• 1/4 cup of whipping cream for a creamy version
• 2 tablespoons apple cider for a nuanced fall flavor
• zest of an orange for a citrus undertone

• If using the drippings after roasting a turkey, remove the turkey and place onto a resting rack or cutting board, leaving the drippings and fat in the bottom of the pan.
• If making ahead of time, use the drippings and bits from roasting the turkey bones for stock.
• In a medium saucepan or the roasting pan itself, heat fat and drippings on medium heat until simmering. While whisking constantly, sprinkle the flour over the whole bottom of the pan, making sure to scrape up anything stuck to the bottom of the pan while whisking out any flour clumps.
• Continue to cook, over medium, whisking constantly, until the flour mixture gets thicker, homogenous, and lightly browned.
• Add the white wine and continue whisking until the flour has absorbed all of the liquid.
• Begin slowly adding the stock, still stirring constantly, approximately ½ cup at a time, to make sure the mixture stays smooth. Once all of the stock has been added, add the herbs and reduce to low so it can simmer until fragrant and thick. Optionally, finish with a small amount of cream.
• Serve warm.

GOLDEN VALLEY, Minn. — How does this sound for your Thanksgiving dinner? A boneless breast is wrapped around stuffing and rolled into a perfectly sliceable “roast” that offers the ideal stuffing-to-turkey ratio. Perfect for impressing guests, this recipe cooks faster and is easier to serve than a whole bird while still delivering a classic Thanksgiving taste in every bite. 

Kowalski’s Culinary & Branding Director, Rachael Perron, is back at KARE 11 Saturday for the annual Thanksgiving Show to deliver a tasty dish.

• 2-3 lb. split turkey breast, deboned, butterflied and pounded to an even ¼-½” thickness (see Tasty Tip)
• kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste
• 3 cups (approx.) Kowalski’s Sausage & Sage or Wild Rice & Mushroom Stuffing (from the Deli Department)
• kitchen twine
• ¼ cup (½ stick) Kowalski’s Unsalted Butter, melted
• 2 cups chicken broth
• Kowalski’s Mashed Potatoes and Kowalski’s Poultry Gravy (from the Deli Department), warmed, for serving
• chopped fresh herbs (such as rosemary, thyme and/or sage), to taste

1. Preheat oven to 375°. 
2. Lay flattened turkey skin-side down on a cutting board, short end facing you; season liberally with salt and pepper.
3. Evenly spread stuffing on turkey breast, leaving a little more than a ½” border. Starting at the end closest to you, tightly roll the turkey around the stuffing, tucking in the ends to contain the filling. Tightly tie roulade with twine 1-2 times down the length of the roll, then across the width at 1″ intervals.
4. Transfer roulade to a roasting rack set in a roasting pan. Brush with about ½ of the melted butter; season liberally with salt and pepper. Pour broth into the bottom of the pan.
5. Roast roulade until internal temperature reaches 150° (50-60 min.), brushing with remaining butter about halfway through; increase temperature to 400° in the last 10 min. to crisp and darken the skin, if desired.
6. Remove roulade from oven; let rest on the rack for 15 min. (internal temperature will increase to 165° during this rest period).
7. Remove twine; slice roulade crosswise into ½” slices. 
8. Serve over mashed potatoes; drizzle with gravy and garnish with herbs.

Ask one of our butchers to debone and butterfly your turkey breast* or do it yourself, like so: 

Remove the bone from the turkey breast. Lay the turkey breast flat on a cutting board, skin side down, with the shortest side facing you. Keeping a knife parallel to the board, use short strokes to carefully slice the breast in half horizontally, stopping about ¾” before reaching the left side. Open the turkey breast like a book. To flatten, cover it with plastic wrap; starting in the center, use a rolling pin or meat mallet to pound the breast to an even ¼-½” thickness, being careful not to rip through the turkey.

* Please allow 24 hrs. notice during busy periods.