TEDxManhattan Viewing Party Menu Suggestions: Part 7

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Bon Appétit’s Brandade Hors d’Oeuvres and Curried Side Dish

TEDxManhattan speaker Maisie Greenawalt joined Bon Appétit Management Company, which provides from-scratch food service to corporations, universities, and museums in 32 states, in 1994. Maisie is on the board of Food Alliance, North America’s most comprehensive third-party certification for the production, processing, and distribution of sustainable food; and on the board of the Equitable Food Initiative, a new integrated labor standards project led by United Farm Workers, Pesticide Action Network, and the Consumer Federation of America.

Today she shares recipes from two Bon Appétit chefs, David Anderson and Dean Holliday, for Local Fish Brandade and Curried Black-Eyed Peas and Sweet Potatoes.

Local Fish Brandade
By David Anderson, Bon Appétit Management Company Executive Chef 
San Jose, CA

Serves 8

David says: “Traditionally, brandade is made with salt cod that has been soaked overnight to temper the saltiness, then cooked and folded into a creamy, garlicky mashed-potato mixture and served with bread for dipping. This version substitutes sustainably caught Bay Area ling cod or halibut (both a robust-fleshed, white fish) for the main ingredient.
More butter means a looser consistency, better for use as a dip with crostini. Using less butter, you can form the mixture into cakes and pan-fry as an appetizer or component of a finished entrée.”

1 pound Ling Cod or Halibut filets
½ c white wine
1 c heavy cream
2 shallots, minced
6 cloves garlic, roasted
1 tsp fresh thyme, chopped
12 ozs Yukon Gold potatoes
4 to 10 T unsalted butter (depending on desired consistency*)
3 T Extra Virgin Olive Oil
Salt and pepper to taste

Roast the garlic. (One method: Preheat oven to 400. Rub cloves with olive oil and salt, drop all six into one well of a muffin tin and cover it with tinfoil, then roast for 30 minutes in oven or until tender. Cool slightly and slip off skins.)
Combine the wine, cream, shallots, garlic, and thyme in a heavy saucepan.  Bring to a gentle simmer and add the fish. Cover and poach the fish until it flakes apart.
While the fish is poaching, simmer the potatoes in salted water until fork-tender. Drain and rub the potatoes with a towel to remove the skins. Return to warm pot  and cover to keep hot.
When the fish is ready, carefully smash the garlic and fish with a potato masher or heavy wooden spoon. Pour the creamy fish mixture over the potatoes.
Combine in the same way as mashed potatoes, adding the butter and olive oil until you have a smooth mixture.
Season with salt and pepper and serve warm.

Curried Black-Eyed Peas and Sweet Potatoes
By Dean Holliday, Bon Appétit Management Company Executive Chef
Cleveland, OH

Serves 12

1 lb black-eyed peas, dried or canned
1 lb sweet potatoes
½ lb yellow onion, peeled and chopped
½ tsp garlic, peeled and chopped
2 tsp yellow or red curry paste
½ tsp ground cumin
¼ tsp ground black pepper
1 tsp kosher salt
2 T olive or canola oil
1 ½ c hot water

If using dried black-eyed peas, soak overnight before using. In a pot, cover the black-eyed peas with water and simmer until fully cooked. Drain and let cool.
Wash the sweet potatoes and cut into 1/2 inch cubes. Steam or boil until fully cooked. Let cool.
In a pan, add oil and sauté the onion and garlic until slightly tender. Add the curry paste, cumin, and black pepper. Continue to cook until fragrant.
Next, add the black-eyed peas, sweet potatoes, salt, and hot water. Bring to a boil, and then reduce heat and let simmer for 10 minutes. Serve.

Change Food is a nonprofit whose mission is to connect and transform the food we eat, the people who produce it, and the world in which it is grown. To read and learn more, visit The Guide to Good Food blog. 

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