Recipe: Thanksgiving recipes from chefs

Serves 8 to 16.

Note: Serve the potatoes whole for 8, or cut larger potatoes in half to serve 16. Use any sweet potato available. Togarashi is a Japanese seasoning blend, available in the international foods sections of most supermarkets. From chef Ann Kim of Young Joni in Minneapolis.

• 8 Japanese sweet potatoes with white flesh

• 1 lb. thick-cut bacon (or slab bacon)

• Flaky sea salt (preferably Maldon)

• Togarashi (see Note)

• 1 c. crème fraîche

• Freshly chopped chives, for garnish

• Pickled Fresno chiles (see recipe)

Directions

Preheat oven to 375 degrees and line a rimmed baking sheet with aluminum foil or parchment paper.

Pierce sweet potatoes with a fork in several places and place on prepared baking sheet. Bake until fork-tender, about 45 to 60 minutes. Remove from oven.

Meanwhile, slice bacon into 1/4-inch pieces, or lardons. In a heavy skillet over medium-low heat, cook bacon, stirring occasionally, until slightly crisp and golden brown. Transfer lardons to a paper towel-lined plate and keep warm.

While sweet potatoes are still warm, slice lengthwise down the center. Press ends together to force the sweet potatoes open. Sprinkle each potato with salt and togarashi to taste. Divide lardons evenly among potatoes, and spoon a dollop of crème fraîche on each. Garnish with chopped chives, pickled Fresno chiles and extra togarashi, and serve.

Nutrition information per each of 16 servings:

Calories145Fat8 gSodium470 mg

Carbohydrates14 gSaturated fat4 gTotal sugars5 mg

Protein4 gCholesterol25 mgDietary fiber2 g

Exchanges per serving: 1 starch, 1 ½ fat.

Makes 7 oz. pickled chiles.

Note: This recipe must be prepared in advance. From chef/owner Ann Kim of Young Joni in Minneapolis.

• 1 c. white vinegar

• 1/3 c. water

• 1 1/2 tsp. coriander seeds

• 1 1/2 tsp. sugar

• 1 1/2 tsp. kosher salt

• 1/2 tsp. peppercorns

• 7 oz. Fresno chiles, thinly sliced

Directions

In a large saucepan over medium-high heat, combine vinegar, water, coriander, sugar, salt and peppercorns and bring to a boil, stirring to dissolve sugar. When sugar is dissolved, remove from heat.

Pour mixture into a glass canning jar and let cool to room temperature. Add sliced chiles. Cover and refrigerate for at least 12 hours. Chiles can be pickled up to 1 week in advance.

Serves 6.

Note: Tajín brand seasoning, a mix of lime, chiles and sea salt, is available in Mexican specialty foods stores and the global foods aisles of most supermarkets. From chefs Stephan Hesse and Tyge Nelson of Pajarito in St. Paul.

• 1 1/2 quarts (6 c.) canola or vegetable oil, divided

• 2 lb. Brussels sprouts, cut in half and bottoms trimmed, divided

• Salt and freshly ground black pepper to taste

• 1/4 c. Elote Aioli (see Recipe)

• 1 tsp. Tajín brand seasoning (see Note)

• 1 lime, cut into wedges

Directions

Line a sheet pan with paper towels.

Place canola (or vegetable) oil in a Dutch oven and place over medium-high heat. Using a thermometer, bring oil to 350 degrees.

Gently place 1 pound Brussels sprouts in oil and fry until sprouts are cooked through and golden brown, about 5 to 7 minutes.

Using a strainer, remove sprouts from the oil and transfer to prepared sheet pan, allowing sprouts to drain a bit. Repeat with remaining 1 pound Brussels sprouts, making sure that oil is still at 350 degrees.

Transfer cooked sprouts to a large bowl, season with salt and pepper and toss with 1/4 cup Elote Aioli. Transfer sprouts to a serving dish, sprinkle with Tajín seasoning, garnish with lime wedges, and serve.

Nutrition information per serving:

Calories200Fat16 gSodium170 mg

Carbohydrates13 gSaturated fat2 gTotal sugars3 mg

Protein4 gCholesterol5 mgDietary fiber5 g

Exchanges per serving: 2 vegetable, 3 fat.

Makes about 2 1/2 cups.

Note: Think of this as a flavored mayo. Crema is a more sour crème fraîche and is available in most supermarkets and Mexican specialty food stores. Chefs Stephan Hesse and Tyge Nelson prefer Tapatío brand hot sauce, which is available in the global foods aisles of most supermarkets. This recipe will make more Elote Aioli than required for this Brussels sprouts recipe. Use the remaining aioli on "just about anything," said Hesse. "Grilled asparagus, corn. I think a dip for fried or broiled fish — in place of tartar sauce — would be awesome." Refrigerate remaining aioli in a tightly sealed container for up to a week.

• 2 garlic cloves

• 1 egg yolk

• 2 c. canola oil

• 3/4 tsp. cayenne pepper

• 1 1/2 tsp. ground cumin

• 1/4 tsp. dried oregano

• 1 1/2 tsp. hot sauce (see Note)

• 1/2 c. crema (see Note)

• Salt to taste

• 1 to 2 tbsp. freshly squeezed lime juice

Directions

Place garlic in the bowl of a food processor fitted with metal blade, and pulse until finely chopped. With food processor running on low speed, add egg yolk and 1 tablespoon water and process until combined.

Slowly drizzle canola oil into the egg mix, making sure that the oil is emulsifying into the yolk. Add the cayenne pepper, cumin, oregano and hot sauce and pulse until combined. Transfer mixture into a medium bowl. Stir in crema and taste for salt. Add lime juice, starting with 1 teaspoon, adding more as necessary to achieve the proper consistency. Transfer aioli into an airtight container and refrigerate.

Serves 4.

Note: To toast cumin seeds, place in a dry pan over medium heat and warm until fragrant. From chef Mike DeCamp of Monello in Minneapolis, who suggests taking advantage of the potent flavors of dill pollen and using 1 tablespoon as a garnish. Find it at worldspice.com.

• 2 lbs. baby carrots

• 2 c. carrot juice

• Salt

• 2 c. Carrot Purée (see recipe)

• 1 tbsp. toasted cumin seeds (see Note)

• 4 tbsp. (1/2 stick) butter

• Maldon sea salt to garnish

• Sprigs of fresh dill

Directions

Trim the long green tops off the baby carrots. Using your hands, clean carrots under running water, removing all dirt; no need to peel.

In a medium-sized pot large enough to hold the carrots in 2 or 3 layers, add the carrots. Cover with the carrot juice, season with salt and cook over medium heat until the carrot juice has reduced to about 1/4 cup, about 25 minutes. Remove the carrots from the pan.

Add the butter to the pan, whisking and moving the pan vigorously to create an emulsion. Adjust seasoning if needed. Add the carrots back to the pot and glaze in the carrot butter. Sprinkle in the toasted cumin seeds.

On a serving plate, spread Carrot Purée across the plate. Place the cooked carrots in the center of the purée. Top with a sprinkling of Maldon sea salt and sprigs of fresh dill, and serve.

Nutrition information per serving:

Calories540Fat39 gSodium770 mg

Carbohydrates43 gSaturated fat24 gTotal sugars23 mg

Protein7 gCholesterol110 mgDietary fiber7 g

Exchanges per serving: 2 starch, 1 carb, 7 ½ fat.

Makes about 3 cups.

Note: From chef Mike DeCamp of Monello.

• 1 lb. large carrots, peeled and cut into medium-size pieces

• 1/4 c. white honey

• 1/2 c. sherry vinegar

• 1 c. (2 sticks) butter

• 1/4 lb. Brie

• Salt

Directions

Place the carrots in a pot large enough to hold them. Cover with water, add honey and vinegar. Cook over medium heat until almost all the liquid has evaporated, about 25 minutes.

Transfer carrots to a blender and blend until smooth. Pass carrots through a fine-mesh sieve.

Transfer carrot purée to a medium saucepan. Add butter and Brie, and cook over medium-low heat, stirring, until butter and cheese have melted. Remove from heat, adjust seasoning and reserve.