With Thanksgiving a few days away, Chef Noah Micheals (Symrise’s Team Leader, Culinary Applications) created 7 recipes inspired by Symrise’s 2018+ Trends.
Leaves of Change
1 T Olive Oil
1 medium onion, peeled and thinly sliced
1 1/4c Vegetable Stock
1 1/4c Heavy Cream
1½ t Dijon mustard
1oz parmesan, grated
1 garlic clove, peeled and crushed
8 sage leaves, finely chopped
Salt and freshly ground black pepper, to taste
3 medium-large kohlrabi, peeled and cut into 1/4” thick rounds
4 oz Cave Aged Cheddar
3oz panko breadcrumbs
Heat the oven to 400F. Put the oil in a medium saucepan on a medium-high heat, add the onion and sweat for eight minutes, stirring often, until soft and golden. Add the stock, cream, mustard, parmesan, garlic, sage and a good grind of black pepper. Reduce the heat to medium and cook for four-six minutes, so the liquid thickens slightly, then take off the heat and set aside.
Spread out the kohlrabi slices on a sheet pan sprinkle with three-quarters of a teaspoon of salt, then layer them in a large 10x10” ovenproof dish or casserole pan, slightly overlapping the slices as you go, sprinkle ½ of the cheddar between the layers of gratin. In total, you should have about five layers. Pour over the cream and onion mix, making sure a good proportion of the onion and herbs are nicely spread on the top layer of kohlrabi, sprinkle remaining half of cheddar and the breadcrumbs on top.
Bake for an hour, until the cream has thickened and the top is golden-brown – check the kohlrabi is cooked by inserting a sharp knife: it should easily cut through the layers. Remove, leave to settle for five to 10 minutes, then serve.
Vegetables Served Medium Rare
Roasted Roots and Fruits
16 ounces carrots cut in 1” chunks
3 medium parsnips, peeled and cut into 1” chunks
2 medium purple top turnip, peeled and cut into 1” chunks
1-- Butternut squash, peeled, seeded, and cut in 1” chunks
1/2 cup raisins
1/2 cup dried cranberries
6 to 8-- dried apricots, diced
3 to 4 pieces crystallized ginger, finely diced
1 1/2 t cinnamon
1 T cumin
½ t freshly ground whole nutmeg
1 t orange zest
Juice of 1 orange
1/2 c honey
1/3 c chicken stock
1 T kosher salt (or more to taste after roasting)
2 T Olive Oil
2 T Butter
Preheat oven to 375F. Heat a large roasting pan on the stove until hot. Add oil and root vegetables and cook until they begin to brown. Add butter, fruit, seasoning, spices and liquid. Cover tightly with snugly fitting lid or aluminum foil and place in oven.
Roast for 25 minutes covered. Remove cover; gently toss vegetables to recoat in liquid. Roast for another 20 to 25 minutes or until vegetables are nicely glazed and browned. Garnish with zest of one orange.
The Future Looks Super
Farro Verde with Roasted Squash Salad, Tahini and Pomegranate Molasses
For the Salad:
1 small butternut squash, peeled, seeded and cut into 1/4 inch cubes
1 red onion, peeled and cut into 1 1/2 inch chunks
1/2 cup pomegranate seeds
1/4 cup walnuts, chopped
4 cups arugula
1 TBS grape seed or olive oil)
2 T Pomegranate Molasses
2 c Farro Verde, Cooked
For the Tahini Dressing:
1/4 cup tahini
2 TBS fresh lemon juice
2 cloves of garlic, minced
1 TBS minced parsley
Pinch of crushed red pepper flakes
1/4 cup water
Salt and pepper to taste
Preheat the oven to 425 degrees. Toss the butternut squash cubes and red onion chunks with 1 T oil. Place on a prepared baking sheet and roast in the oven for 20-30 minutes (or until vegetables are tender and lightly browned on all sides) Toss veggies halfway through cooking.
Prepare the Tahini Dressing by combining all ingredients and mix until smooth. This works best with an immersion blender or regular blender. You may have extra dressing. Store in an airtight container for up to a week in the fridge.
Once veggies are done roasting let them cool for about 10 minutes.
Toss roasted veggies with arugula, Farro, walnuts and pomegranate seeds. Drizzle with dressing and serve.
Chai Tea Poached Sweet Potato Casserole
3 pounds sweet potatoes, peeled and cut into 1-1/2-inch chunks
4 tablespoons salted butter, plus extra for dish
1/3 cup brewed strong black chai tea
1/2 cup firmly packed light-brown sugar
1 teaspoon each ground cinnamon, cardamom, ginger, and kosher or sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup mini marshmallows
Preheat oven to 375°. Butter a 9x13-inch baking dish and arrange sweet potatoes in an even layer. Set aside.
In a medium-size saucepan over medium-high heat, melt butter with tea, brown sugar, spices, and salt. Bring to a simmer, whisking often, and cook until mixture begins to foam. Pour syrup evenly over potatoes and cover pan with foil. Bake 35 minutes; then remove foil, stir gently, and cook until potatoes are tender and glaze is very thick, another 8 to 10 minutes. Sprinkle with marshmallows and place back in the oven for 5-8 minutes or until brown. Serve right away.
For the Filling:
1 cup onion, diced
2 tablespoons olive oil
4 green onions, sliced
4 garlic cloves, minced, optional
8 oz bacon, cooked and chopped
4 oz Yukon gold potatoes, grated
1-to-2 tablespoons breadcrumbs
2 t sour cream.
2/3 cup mozzarella cheese, grated
1/2 cup any cheddar cheese, grated
Salt and pepper to taste
For the Shell:
2 lbs Yukon gold potatoes, about 7 medium, rubbed clean
1 cup finest grade bulgur
3/4 cup water
Half a small onion, grated, squeezed-dry
6 tablespoons unbleached bread flour, sifted
2 1/2 teaspoons fine salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/2 teaspoon red Aleppo pepper
1/8 teaspoon nutmeg
Prepare filling. Sauté onion and potato in oil until translucent. Add green onions and garlic and sauté 2 minutes. Add bacon and stir to combine. Mix in breadcrumbs and sour cream; set aside. Once cooled, add cheeses and season. Refrigerate.
Prepare shell. Add potatoes, left whole and skin on, to a pot of salted water and bring to gentle boil. Cook 15-to-22 minutes until fork tender. Cool, peel, and mash.
In a bowl, combine bulgur and water, cover and set aside for 30 minutes. Add onion and knead mixture until it just starts to stick together – you can use a free-standing mixer with the paddle attachment. Add potatoes in increments and mix until smooth. Add flour, salt and spices. Continue to mix, or knead by hand, until a homogenous dough is achieved. Cover and refrigerate for 40 minutes.
To assemble the kibbeh, it helps to have ready a bowl of iced water, to wet hands as needed when working. Divide kibbeh and filling into 24 balls. Working with one shell-dough ball at a time, make an indentation on one side using your index finger. Keep rolling around to enlarge the indentation; widening and thinning the walls as you do so. Place one stuffing ball inside and pinch ends together to seal as you form a torpedo/football shaped croquette. Repeat with the rest and keep everything covered prevent excessive drying.
To cook kibbeh, deep-fry the kibbeh at 350f until shells are evenly golden brown and crispy on the outside. Alternatively, brush with oil and bake in a pre-heated 375f oven for 20 minutes or so until done; this method yields a slightly less crispy potato kibbeh. Either way, thoroughly drain on paper towels and serve warm.
Turkey Mole Verde with Masa Dumplings
For the Mole:
1 c pumpkin seeds
1/2 pound tomatillos, peeled and cut in half
3 cups homemade or store-bought low sodium chicken stock
1 cup roughly chopped white onion
2 medium jalapeño peppers, seeds and stem removed, roughly chopped
1 cup packed coarsely chopped fresh cilantro leaves and tender stems
1/2 cup packed coarsely chopped fresh epazote, found at Mexican groceries
½ head of Romaine Lettuce
5 garlic cloves
Leftover turkey, as needed
For the Masa Dumplings:
1 c Masa Harina
¾ c Water
1 T Salt
2 T Lard, Shortening or Turkey Fat
To make the mole, in a medium skillet (cast iron works great here) over medium-high heat, toast pumpkin seeds until they start to pop and turn a light golden brown, about 5 minutes. Transfer to a spice grinder or blender and process until finely ground.
Place ground pumpkin seeds, tomatillos, 1 cup chicken stock, onion, jalapeños, cilantro, epazote, lettuce, and garlic in the jar of a blender. Puree until smooth.
Heat lard or oil in a medium saucepan over medium-high heat until shimmering. Add in pureed paste and cook, stirring constantly, until thickened almost to the consistency of tomato paste, about 10 minutes.
Stir in remaining 2 cups of chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. To make the masa dumplings, knead together the masa, salt, fat and water until smooth. Break dough into 1” balls and use your thumb to shape into a saucer with a large indentation in the center. To finish, add shredded turkey and masa dumplings to the mole and simmer for 15 minutes.
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