MM p01 1116.indd
Peanut and Sweet Potato Bisque 2 qt.
Sweet potato and peanut stew is a African dish. In this case it is a smooth soup with Mid-western, autumn flavors substituted for traditional spices. The garnish is meant to be mixed in by each eater. 1 Tbsp butter 1 clove garlic, minced 1/2 tsp fresh ginger, minced 1 small sweet onion, diced 2 ribs celery, diced 1 small leek, white only, chopped 2 large soft-type sweet potatoes, peeled and diced 1 qt. vegetable stock (may substitute chicken stock) 1/3 C creamy peanut butter 1 cinnamon stick 2 tsp kosher salt 1 C whipping cream 1 Tbsp maple sugar (may substitute maple syrup) 1/2 tsp nutmeg, freshly grated 1/4 roasted and salted peanuts, chopped In a pot, melt butter and cook the garlic and ginger over medium-low heat until soft. Add the onion, celery, and leek and cook until soft and translucent. Add the potatoes, stock, and peanut butter and stir over medium-high heat until dispersed. Add the whole cinnamon stick and simmer until potatoes are soft. After finding and discarding the cinnamon stick, blend soup with stick blender or in batches in regular blender. Season the soup with salt, to your taste. Whip the cream with a pinch of salt until stiff. Ladle soup into bowls and garnish with a spoonful of whipped cream, chopped peanuts, a pinch of grated nutmeg, and a pinch of maple sugaralternatively, a drizzle of maple syrup.
18 • NOVEMBER 2016 • MANKATO MAGAZINE
Broiled Brussel Sprouts in CiderBacon Vinaigrette 6 servings
Some char on Brussels sprouts brings out an extraordinary savory quality. Any bitterness is well balanced by salty bacon and tangy, sweet apple, and cider vinegar. 1 Honeycrisp apple 2 tsp lemon juice 4 slices smoked bacon 1 lb. Brussels sprouts, ends removed and separated into leaves 1 tsp minced garlic 1 tsp minced shallot 1 tsp Dijon mustard 1 Tbsp reserved bacon fat plus 2 tsp 1 Tbsp cider vinegar 3 Tbsp salad oil Kosher salt pepper 3 Tbsp bread crumbs Peel the apple and dice it small. Toss with lemon juice and reserve. Preheat the oven to 350 degrees. Toast the breadcrumbs on a sheet pan for five to seven minutes.
Lay the bacon out on a sheet pan and roast it for fifteen to twenty minutes, until the fat is rendered and the bacon is eighty percent done- beginning to brown but still supple. Remove it from the oven, drain off the rendered fat and reserve it. When the bacon is cool enough to handle, dice it small. Sweat the garlic and shallot over medium heat in 1 tsp of rendered bacon fat. Remove from the pan and combine garlic mixture with the vinegar and mustard. Whisk the mixture together and slowly drizzle in 1 Tbsp of rendered bacon fat, followed by salad oil. Adjust the seasoning. It should be tart but not overpowering. Reserve the vinaigrette in a warm place. In the same pan, over mediumhigh heat, sauté the apple pieces. Remove from heat. Set the oven to low broil. Toss Brussels sprout leaves in remaining bacon fat and arrange evenly across sheet pan with the edges of the leaves facing upward. Broil, with the oven door slightly ajar, until the leaves are slightly charred at the edges. In a large bowl, toss leaves with bacon, apple, and vinaigrette. Portion salad into serving bowls and sprinkle with bread crumbs.
DR. ANGELA SCHUCK DR. KEITH FLACK
Sweet potato and peanut stew is a African dish. In this case it is a smooth soup with Mid-western, autumn flavors substituted for traditional spices. The garnish is meant to be mixed in by each eater. 1 Tbsp butter 1 clove garlic, minced 1/2 tsp fresh ginger, minced 1 small sweet onion, diced 2 ribs celery, diced 1 small leek, white only, chopped 2 large soft-type sweet potatoes, peeled and diced 1 qt. vegetable stock (may substitute chicken stock) 1/3 C creamy peanut butter 1 cinnamon stick 2 tsp kosher salt 1 C whipping cream 1 Tbsp maple sugar (may substitute maple syrup) 1/2 tsp nutmeg, freshly grated 1/4 roasted and salted peanuts, chopped In a pot, melt butter and cook the garlic and ginger over medium-low heat until soft. Add the onion, celery, and leek and cook until soft and translucent. Add the potatoes, stock, and peanut butter and stir over medium-high heat until dispersed. Add the whole cinnamon stick and simmer until potatoes are soft. After finding and discarding the cinnamon stick, blend soup with stick blender or in batches in regular blender. Season the soup with salt, to your taste. Whip the cream with a pinch of salt until stiff. Ladle soup into bowls and garnish with a spoonful of whipped cream, chopped peanuts, a pinch of grated nutmeg, and a pinch of maple sugaralternatively, a drizzle of maple syrup.
18 • NOVEMBER 2016 • MANKATO MAGAZINE
Broiled Brussel Sprouts in CiderBacon Vinaigrette 6 servings
Some char on Brussels sprouts brings out an extraordinary savory quality. Any bitterness is well balanced by salty bacon and tangy, sweet apple, and cider vinegar. 1 Honeycrisp apple 2 tsp lemon juice 4 slices smoked bacon 1 lb. Brussels sprouts, ends removed and separated into leaves 1 tsp minced garlic 1 tsp minced shallot 1 tsp Dijon mustard 1 Tbsp reserved bacon fat plus 2 tsp 1 Tbsp cider vinegar 3 Tbsp salad oil Kosher salt pepper 3 Tbsp bread crumbs Peel the apple and dice it small. Toss with lemon juice and reserve. Preheat the oven to 350 degrees. Toast the breadcrumbs on a sheet pan for five to seven minutes.
Lay the bacon out on a sheet pan and roast it for fifteen to twenty minutes, until the fat is rendered and the bacon is eighty percent done- beginning to brown but still supple. Remove it from the oven, drain off the rendered fat and reserve it. When the bacon is cool enough to handle, dice it small. Sweat the garlic and shallot over medium heat in 1 tsp of rendered bacon fat. Remove from the pan and combine garlic mixture with the vinegar and mustard. Whisk the mixture together and slowly drizzle in 1 Tbsp of rendered bacon fat, followed by salad oil. Adjust the seasoning. It should be tart but not overpowering. Reserve the vinaigrette in a warm place. In the same pan, over mediumhigh heat, sauté the apple pieces. Remove from heat. Set the oven to low broil. Toss Brussels sprout leaves in remaining bacon fat and arrange evenly across sheet pan with the edges of the leaves facing upward. Broil, with the oven door slightly ajar, until the leaves are slightly charred at the edges. In a large bowl, toss leaves with bacon, apple, and vinaigrette. Portion salad into serving bowls and sprinkle with bread crumbs.
DR. ANGELA SCHUCK DR. KEITH FLACK
