A Top Chef Thanksgiving: Recipe du Jour

Top Chef Season 1 cheftestant Andrea Beaman's Quinoa Pilaf and Curried Sweet Potato Mash (side)


INGREDIENTS

CURRIED SWEET POTATO MASH
2 large sweet potatoes
3 tablespoons extra virgin olive oil, plus more for the pan
1 teaspoon mild curry powder
Salt
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice, or to taste

QUINOA PILAF
1 1/3 cups quinoa
Salt
1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
1 medium leek, cleaned and diced
1 garlic clove, minced
2 vegetarian sausage links, diced
4 shiitake mushrooms, thinly sliced
2 tablespoons minced fresh sage, plus sage leaves for garnish
Freshly ground black pepper
1/2 cup dried cranberries

DIRECTIONS

CURRIED SWEET POTATO MASH
Preheat the oven to 375 degrees. Peel the sweet potatoes and cut into 1-inch cubes. Put the sweet potato cubes in a large bowl and coat with the oil. Add the curry powder and salt to taste. Place in a greased baking pan, cover with aluminum foil, and bake for 50 minutes, or until softened. Remove the foil and bake for an additional 10 minutes, or until lightly browned on top.

Remove the sweet potatoes from the oven and transfer to a food processor. Add the butter and lemon juice and process until smooth.

QUINOA PILAF
While the sweet potatoes are roasting, rinse the quinoa until the water runs clear. Put the quinoa in a medium pot over medium heat and add 2 cups of boiling water. Add salt to taste, then reduce the heat, cover the pot, and cook for about 18 minutes, or until the water has been absorbed and the spiral germ separates from the grain. Set aside for 5 minutes, and then fluff the quinoa with a fork. Transfer to a large bowl.

In a medium sauté pan or skillet, heat the oil over medium heat. Add the onion, leek, and garlic and sauté for about 5 minutes, or until softened. Add the sausage, mushrooms, sage, and salt and pepper to taste and cook for about 5 minutes, or until the sausage is cooked through and the mushrooms have softened. Add the cooked vegetables and dried cranberries to the quinoa and stir to combine.

TO PLATE:
Spoon the quinoa onto serving plates, along with the mashed sweet potatoes, and garnish with the sage leaves. Serve immediately.

©Andrea Beaman

A Top Chef Thanksgiving: Recipe du Jour

Top Chef Season 5 cheftestant Melissa Harrison's Old School Sweet Potatoes with Stewed Fruit, Dried Cranberries, and Apple Cider (side)


INGREDIENTS

OLD SCHOOL SWEET POTATOES
25 sweet potatoes (peeled, chop ends off)
1 1/2 cups brown sugar
1 cinnamon stick, micro planed
1 nutmeg, micro planed
4 bags of mini marshmallows
2 sticks of butter cut into little bits

STEWED FRUIT AND DRIED CRANBERRIES
4 bags frozen mixed berries
5 oranges, juiced and zested
1/4 teaspoon cinnamon
3 1/2 cups of dried cranberries
1 tablespoon butter
1 1/2 cups granulated sugar
4 cups of orange juice

APPLE CIDER
4 gallons of hot apple cider
8 cinnamon sticks
Nutmeg, grated
4 oranges, zested
3 oranges, juiced

DIRECTIONS

OLD SCHOOL SWEET POTATOES
Slice sweet potatoes an inch thick and toss them in a mixture of brown sugar, butter, grated cinnamon and nutmeg. Place on a greased baking dish or sheet tray. Bake in the oven at 375 degrees until they are fork tender. To serve, sprinkle the marshmallows onto the sweet potatoes and finish baking or broil until they are toasty and melted into gooey goodness.

STEWED FRUIT AND DRIED CRANBERRIES
In a large pot, place the butter on medium heat, then, once it is melted, toss in the berries and sugar. With wooden spoon, coat berries. Add orange juice and zest. Bring to simmer and add cinnamon.

On the side, re-hydrate the dried cranberries in warm orange juice. When plump, drain cranberries and add them to the stewed fruit. Cook fruit for 30 to 45 minutes. Taste and add more sugar if needed.

APPLE CIDER
Heat everything together on the stove until piping hot. Serve in a mug with a cinnamon stick.

© 2009 MELISSA HARRISON

A Top Chef Thanksgiving: Recipe du Jour

We can't forget the yummy sides to go with the main protein!

Top Chef Season 6 cheftestant Kevin Gillespie's Bacon-Braised Yam with Potato Sauce, Asparagus, Mushroom and Cauliflower (side)


INGREDIENTS

1 garnet yam, sliced ½” thick and trimmed round
¼ cup bacon, chopped
1 pint demi-glace
1 sprig fresh thyme
1 sprig fresh tarragon
1 lemon
1 clove garlic, smashed
1 bunch pencil asparagus, tips only
1 head cauliflower, trimmed into tiny florets and scraps reserved
1 cluster hen of the woods mushrooms
1 pint heavy cream
1 Yukon Gold potato, peeled and sliced thin
2 tablespoons duck fat, melted
2 tablespoons butter
Fresh chives, for garnish

DIRECTIONS

1. Render chopped bacon in a small saucepan on low heat until crispy and fat is extracted. Deglaze with demi-glace and add thyme, tarragon, 1 lemon slice, 1 teaspoon lemon juice, and garlic. Add yam slices and season. Braise covered until yams are tender. Remove from heat and hold in liquid until ready to use.

2. In a separate saucepan, combine cream, Yukon Gold potatoes, and cauliflower scraps. Simmer until potatoes are tender. Puree in blender until smooth and season. With motor running, slowly stream in duck fat to emulsify. Pass through chinois and keep warm.

3. Blanch, shock, and drain asparagus tips.

4. In a separate pan, roast cauliflower florets until deep brown and crispy. Add asparagus tips, mushrooms, butter, and just enough water to glaze the vegetables. Season and add lemon juice to taste.

To Serve
1. Spoon sauce onto plate.
2. Place yam slices on top of sauce.
3. Arrange glazed vegetables on top of yams.
4. Garnish with finely chopped chives.

© 2009 KEVIN GILLESPIE