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Gjelina’s roasted yams

 
 I know it’s nearly heresy to mess with family favorites at Thanksgiving. But if you crave something a little different from the traditional mashed potatoes or candied sweet potatoes, this recipe from “Gjelina:Cooking From Venice, California,” might hit just the right note. Even if you don’t make it for Thanksgiving, try it for an ordinary Thursday night (or any other night of the week).
It’s a snap to make, starting out with roasting some chunky slices of yams, tossed in olive oil, honey and espelette, or red pepper flakes.
 When they emerge from the oven, drizzle with the yogurt and lime dressing, and top with fresh green scallions.
And if you’re looking for a way to brine and roast that Thanksgiving turkey, click here for instructions.
Happy Thanksgiving!
Gjelina's roasted yams
 
 
Ingredients
  • 3 large yams
  • 2 Tablespoons honey
  • 1 Tablespoon espelette pepper, or crushed red pepper flakes
  • 3 Tablespoons extra virgin olive oil
  • kosher salt and freshly ground pepper
  • ½ cup Greek style yogurt
  • 4 Tablespoons fresh lime juice
  • 2 scallions, both white and green parts, trimmed and thinly sliced, for garnish
Instructions
  1. Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
  2. Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
  3. As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
  4. When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.
Arugula & Radicchio Salad With Crispy Shallots & Shallot Oil

Arugula & Radicchio Salad with Crispy Shallots & Shallot Oil

 Arugula is probably my favorite salad green, especially coupled with radicchio. It’s fairly common to find these bitter greens on the menus of Italian restaurants, but the crispy shallots add a whole new dimension. It’s hard to imagine the flavor of the salad could be so dramatically different with the addition of these shallots, but once you try them, you’ll be looking to use them in other dishes as well.

That is, if you can keep yourself from eating them all while they sit draining on paper towels.
The technique to frying them is not what you think.
Rather than bring the oil to a high heat, you place the shallots in barely warmed oil, then let the shallots gurgle and burp in the oil as the temperature gets hotter.
Before you know it, you’ll have beautifully golden, brown crispy shallots that are irresistible. A side benefit is the flavorful oil that remains in the pan. It’s a key ingredient in the salad dressing.

 

Arugula & Radicchio Salad with Crispy Shallots & Shallot Oil
From “Gjelina” cookbook by Travis Lett
serves 4 – 6
1 recipe crispy shallots & shallot oil (below)
1/4 cup fresh lemon juice
1/4 cup sherry vinegar
1 1/2 teaspoon balsamic vinegar
1 tablespoon honey
kosher salt
freshly ground black pepper
1 bunch arugula
1 head radicchio, torn or cut into strips
chunk of Parmesan cheese for shaving
Pour 1 1/2 cups of the shallot oil into a small bowl (reserve the remaining oil for another use).
Whisk in the lemon juice, sherry vinegar, balsamic vinegar, and honey and season with salt and pepper.
In a large salad bowl, combine the arugula and radicchio. Spoon the dressing over the top. Add a handful of the crispy shallots, and a light shaving of Parmesan. Toss well and transfer to individual plates. Top with more crispy shallots and Parmesan, if you like, and serve.
Shallot Oil
makes about 3/4 cup crispy shallots and 1 1/2 cups shallot oil
According to the cookbook, the key to the crispy shallots is to add them to the warm oil and raise the temperature gradually while moving the shallots briskly around the pan. The bubbling action of the shallots in the oil will tell you when the temperature is right. The oil should hiss steadily, but not so much that the shallots spit out of the pan.
2 cups extra-virgin olive oil
5 shallots, thinly sliced

In a small saucepan, heat the olive oil over medium high heat. As soon as oil is warm, add the shallots and cook, stirring, until deep golden brown and the temperature of the oil is about 230 degrees F. , 10 to 15 minutes. Using a slotted spoon or strainer, transfer the shallots to a paper-lined dish to drain. Let the oil cool to room temperature.

Store the shallots in an airtight container at room temperature for up to three days. Pour the oil into a jar and store the jar in the refrigerator for up to 7 days.