Sweet Potato and Plantain Pie

Serves 6 to 8

1 pound (about 1 large) sweet potatoes

vegetable oil, for frying

2-3 very ripe plantains (about 1 cup), peeled and cut crosswise into 1½-inch pieces

1 cup packed light brown sugar

4 ounces (1 stick) unsalted butter, room temperature

2 large eggs, room temperature

1/2 cup evaporated milk

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2 teaspoons vanilla extract

1 (9-inch) pie shell lined with all-butter crust, store-bought or homemade

1. Adjust an oven rack to the center position and preheat the oven to 400 F.
2. Wrap the sweet potatoes with foil and place on a baking sheet.
3. Bake until extremely soft and a knife inserted into each meets no resistance, about 2 hours.
4. Cool completely, then slice each potato down the center.
5. Use a spoon to scoop out the potato's flesh, placing it into a medium bowl.
6. Using a potato masher, fork or spoon, mash the potatoes until completely creamy and there are no lumps.
7. Remove any visible fibrous sweet potato strings and discard.
8. Cover the bowl with plastic wrap and refrigerate for 1 hour.
9. Meanwhile, fill a Dutch oven with 1½ inches of vegetable oil and warm over medium heat.
10. Fry the plantains, in batches, until golden-brown on each side, about 4 minutes.
11. Transfer the plantains to a paper towel-lined plate. Remove from the oil; drain excess oil on a paper towel.
12. Add the plantains to the bowl with the mashed sweet potatoes and puree using an immersion blender, until smooth.
13. Cover the bowl with plastic wrap and refrigerate until completely chilled, about 1 hour.
14. Reduce the oven temperature to 350 F.
15. Using a hand mixer or a standing mixer with a paddle attachment, cream the brown sugar and butter on medium speed until light and fluffy, about 3 minutes. Add the eggs and mix until well-blended.
16. With the mixer on, slowly pour in the evaporated milk and mix until well-combined. Add the cinnamon, nutmeg, salt and vanilla extract, and mix to combine. Add 2 cups worth of the pureed sweet potatoes and plantains, and beat until the filling shows small white specks, about 1 minute.
17. Pour the mixture into the pie shell and bake on the middle rack of the oven until the top of the filling slightly browns and has a caramelized shine, about 1 hour and 15 minutes.
18. Remove the pie from the oven and allow it to cool at room temperature for 1 hour before serving.

Recipe by Maya-Camille Broussard, Owner of Justice of the Pies

For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

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Cranberry Wojape

Makes about 1 quart

4 cups water

8 ounces fresh cranberries

2 ounces rosehips, seeded and dried

3 fluid ounces maple syrup

1. Add all ingredients to a pot and bring to a boil, reduce heat and simmer for 15 minutes.
2. Using an immersion blender, blend until smooth, being very careful of hot liquid.
3. Continue to simmer until sauce coats back of spoon or desired consistency.
4. Cool and serve!

Recipe by Sean Sherman, Founder of The Sioux Chef

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Caramelized Brussels Sprouts

Serves 4

1 pound Brussels sprouts, outer leaves removed and halved

1/4 cup extra-virgin olive oil, divided

2 cloves garlic, thinly sliced

2 sprigs rosemary, chopped, reserving 1/4 teaspoon for the dressing

1 teaspoon berbere

salt

freshly ground black pepper

1 shallot, thinly sliced

1/2 cup peanuts, rough chopped

2 tablespoons chopped fresh parsley

1 tablespoon maple syrup

1 tablespoon sherry vinegar

1/2 cup pomegranate seeds

1. Preheat the oven to 450 F.
2. In a large bowl, toss the Brussels sprouts, 2 tablespoons of the olive oil, garlic, most of the rosemary and berbere until well-combined.
3. Season with salt and pepper, and toss to combine.
4. Place the sprouts on a parchment-lined sheet pan and roast until lightly caramelized and cooked, about 15 minutes.
5. Meanwhile, in a large, high-sided skillet, warm the remaining 2 tablespoons of olive oil over medium heat.
6. Add the shallots and peanuts and cook, stirring often, until the shallots are softened, and the peanuts are lightly toasted, about 4 minutes.
7. Add the parsley, 1/4 teaspoon rosemary, maple syrup, vinegar and a generous pinch of salt, and stir to combine.
8. Add the pomegranate seeds and roasted Brussels sprouts and toss to combine. Season with salt, to taste; serve.

Recipe by Marcus Samuelsson

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Crisp & Juicy Herb Roasted Turkey 

Serves 8 to 10

1/3-1/4 cup kosher salt

3 tablespoons granulated sugar

2 teaspoons MSG (optional)

thyme, sage and rosemary sprigs

1 (12- to 14-pound) whole turkey

6 tablespoons melted ghee or neutral oil (such as sunflower or canola)

1. In a medium bowl, whisk together the salt, sugar and MSG (if using). Set a wire rack into a sheet tray. Line the rack with enough herb sprigs to cover.
2. Remove the neck and giblets from the turkey cavity and reserve for gravy. Place the turkey, breast-side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it (reserve the backbone for gravy). Flip over the turkey and press firmly onto the breast until it flattens and you hear the breastbone crack.
3. Using paper towels, pat the turkey and cutting board dry. Evenly sprinkle the salt mixture all over the turkey, taking care to get into the wing and leg joints. You want to be sure to use all of the salt mixture — if some falls off, scoop it up and pat it on.
4. Place the turkey, skin-side up, onto the prepared sheet tray. Chill turkey, uncovered, for at least 24 hours and preferably 48 hours.
5. Remove from refrigerator and let sit at room temperature for 2 to 3 hours. Heat oven to 425 F. Brush or rub turkey evenly with melted ghee or oil.
6. Place the turkey into the oven and pour 1½ cups water into the sheet tray.
7. Roast turkey, rotating occasionally, until the skin is deep golden-brown, an instant-read thermometer inserted into the deepest part of the breast registers at least 150 F and the thighs register at least 165 F, about 90 minutes (if the skin is getting dark too quickly, reduce the heat to 375 F). Allow turkey to rest, uncovered, for at least 20 minutes before carving.

Honey-Thyme Gravy

Makes about 1 quart

1. With a paper towel, pat giblets dry (if using). Cut giblets into 1/2-inch pieces.
2. In a medium saucepan or Dutch oven, heat ghee or oil over medium heat until shimmering. Add giblets, season lightly with salt and cook undisturbed until browned on one side, about 2 minutes. Toss and cook until opaque, about 1 minute. Remove from heat. Using a slotted spoon, transfer giblets to a plate and refrigerate, leaving the fat behind.
3. Return the pan to medium heat. Add the neck, backbone, carrots and onion, and cook, stirring occasionally, until everything is lightly browned, about 10 minutes. Add the celery, thyme sprigs, peppercorns and broth, and bring to a simmer over high heat. Use a ladle to skim off any foamy scum that floats to the surface. Reduce heat to maintain a gentle simmer and cook, partially covered, until everything is tender, about 45 minutes.
4. Strain through a fine-mesh sieve and discard the solids. You should have at least 1 quart of broth (top off with water if needed). The broth and giblets can be prepared 3 days in advance.
5. In a medium saucepan or Dutch oven, melt butter until foamy. Add flour and cook, stirring constantly, until blonde and smells nutty, about 2 minutes. Whisk in the broth in a slow and steady stream until incorporated. Simmer, whisking occasionally, until thickened and no raw flour taste remains, about 5 minutes (the gravy can be made up to this point up to 3 days in advance).
6. Stir in honey, chopped thyme leaves, ground pepper and cooked giblets. Taste and add more salt, pepper and honey as needed.

Recipes by Sohla El-Waylly

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Low Country Oyster Cornbread Dressing with Crispy Slab Bacon

Serves 8

4 tablespoons (1/2 stick) unsalted butter, plus more for greasing

1 cup smoked slab bacon, cut into 1-by-1/3-inch pieces

2/3 cup finely chopped Vidalia onion

1 large red bell pepper, seeded and finely chopped

1 cup grape tomatoes, halved

1 cup roasted corn kernels (optional)

2/3 cup finely chopped celery

1½ tablespoons rubbed fresh sage

1¼ teaspoon dried thyme

1/2 teaspoon celery seeds

5 cups crumbled day-old buttermilk cornbread 

4 cups torn white bread, slightly dry toasted

18-20 fat oysters (1 pint), shucked with liquor reserved

2 cups chicken stock or low-sodium canned chicken broth

3 large eggs, well beaten

1 teaspoon sea salt

3/4 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper

1 teaspoon grated or ground nutmeg

1. Preheat your oven to 375 F and grease a 9- by 13-inch baking dish generously with butter.
2. Spray a cookie sheet with non-stick cooking spray, cover with a layer of aluminum foil, top with a cooking rack and spray that with non-stick cooking spray, too.
3. Arrange the bacon onto the rack in a single layer, leaving space in between each piece.
4. Roast until firm and crispy, about 45 minutes, then reduce the oven to 325 F.
5. Transfer the bacon to a cast-iron pan and sauté over medium heat until very crispy, about 20 minutes.
6. Meanwhile, in a large frying pan, melt the butter over medium heat.
7. Add the onion, bell pepper, tomatoes, corn (if using), celery, sage, thyme and celery seeds, cover with a lid and cook, stirring once or twice, until the vegetables are tender, about 10 minutes; remove from the heat and cool.
8. In a large bowl, toss the cornbread and white bread to combine. Add the bacon and any renderings and toss to combine. Add the cooled vegetable medley and toss to combine.
9. Line a fine-mesh sieve with cheesecloth, place over a 4-cup liquid measuring cup and strain the oyster liquor through it. Add enough stock to equal 2 cups. Add the eggs and whisk to combine, then pour it into the bowl with the bread. Add the salt and pepper, cayenne and nutmeg, and stir to combine.
10. Spoon half of the dressing into the prepared baking dish. Space the oysters evenly over the dressing at least an inch away from the sides of the dish. Spoon the remaining dressing over the oysters, spreading it to the edges of the dish.
11. Bake until the dressing is steaming, and the top is lightly browned, about 1 hour. Let stand for 5 minutes, then serve hot.

Recipe by Alexander Smalls

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Parmesan Smashed Potatoes

Serves 6-8 

3 pounds red potatoes, unpeeled

1 tablespoon plus 2 teaspoons kosher salt, divided

1½ cups half-and-half

1/4 pound unsalted butter

1/2 cup sour cream

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon freshly ground black pepper

1. Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover.
2. Bring to a boil, lower the heat and simmer, covered, for 25 to 35 minutes, until the potatoes are completely tender. Drain.
3. In a small saucepan, heat the half-and-half and butter.
4. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up.
5. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand).
6. Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately.
7. If the potatoes are too thick, add more hot cream and butter.

Reprinted from The Barefoot Contessa Cookbook. Copyright © 1999 by Ina Garten. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.

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