The Workbook
Persimmons and Roasted
Chicories With Shallot
Vinaigrette
The vinaigrette can be made up
to three days ahead and refrigerated
in an airtight container; return it
to room temperature before serving.
1 small clove garlic, minced
Kosher salt and freshly
ground pepper
1 small shallot, finely chopped
(¼ cup)
Pinch of sugar
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 1 tablespoon extra-
virgin olive oil
4 pounds mixed chicories,
such as speckled radicchio,
Treviso, and endive (6 to 8
heads, depending on size),
washed, trimmed, and
quartered lengthwise,
or cut into sixths if large
(not patted dry)
4 thyme sprigs
3 Fuyu persimmons, halved
and sliced into thin wedges
(2 cups)
1 1/2 cups pomegranate arils
(from 2 large)
2 tablespoons fresh lemon juice
1/2 cup oil-cured black olives,
pitted and torn into 1/2-inch
pieces
¼ cup lightly packed fresh mint
leaves, torn if large
¼ cup lightly packed fresh
parsley leaves, torn
- Sprinkle garlic with a pinch
of salt; mash into a paste with the
side of a knife. Transfer to a non-
reactive bowl with shallot, sugar,
v i nega r, ¾ teaspoon salt, and
a pinch of pepper; let stand 10
minutes. Whisk in mustard,
then ½ cup oil. Season with salt
and pepper.
2. Preheat oven to 375 ̊. On a
rimmed baking sheet, toss chico-
ries with remaining 1 tablespoon
oil and thyme; season with salt and
pepper and spread in a single layer.
3. Roast, turning once halfway
through, until chicories are crisp-
tender and charred in places,
25 to 30 minutes. Let cool slightly.
Meanwhile, combine persimmons,
pomegranate arils, and lemon
juice in a large bowl. Add olives,
herbs, and half of vinaigrette.
Toss to combine; season with salt
and pepper.
- Arrange chicories on a serving
platter; drizzle with remaining
vinaigrette. Spoon fruit mixture
evenly over chicories and serve
i mme d i ate l y.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR.
SERVES: 10 TO 12
Scott Peacock’s
Cornbread Dressing
1 bunch fresh sage, stems
removed
1 cup pecan halves
1 stick plus 7 tablespoons
unsalted butter, and more,
softened, for brushing
2 ¼ cups fine white or yellow
cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3 cups best-quality buttermilk
8 large eggs, 5 beaten
3 cups coarsely chopped
celery stalks (from 4 to 5),
plus ¼ cup pale, tender
inner leaves for serving
3 cups coarsely chopped
onions (from 2)
Kosher salt and freshly
ground pepper
4 cups turkey stock or
low-sodium chicken broth,
warmed
- Preheat oven to 200°. Arrange
sage in a single layer on a baking
sheet and bake until leaves
darken, shrink slightly, and feel
crisp, about 30 minutes. Let cool
completely. Crumble 4 teaspoons’
worth of leaves; reserve the rest
for another use (stored in an air-
tight container at room tempera-
ture up to 1 month).
2. Increase oven temperature to
350 ̊. Arrange pecans in a single
layer on a rimmed baking sheet;
toast until fragrant and slightly
darkened, 10 to 12 minutes. Let
cool slightly, then coarsely chop.
3. Increase oven temperature to
400 ̊. Place 3 tablespoons butter
in a 12-inch ovenproof skillet
(preferably cast iron); heat in oven
until it melts and starts to sizzle,
3 to 4 minutes. In a large bowl,
whisk together cornmeal, salt,
and baking soda to combine.
In another bowl, whisk together
buttermilk and 3 whole eggs. Add
to cornmeal mixture, whisking
until smooth.
- Carefully remove skillet from
oven, swirling to coat bottom and
sides. Pour hot butter into batter;
whisk to combine. Transfer batter
to skillet and bake until set and
golden on top, 25 to 30 minutes.
Let cool in pan 5 minutes, then
flip out onto a wire rack; let cool
completely. Break cornbread into
bite-size pieces and spread them
evenly on a rimmed baking sheet.
Reduce oven temperature to
250 ̊ and bake until dry and crisp,
about 30 minutes.
5. Increase oven temperature to
325 ̊. Brush a 3-quart baking
dish with butter. Melt 1 stick butter
in a large skillet over medium
heat. Add celery and onions;
season with 2 teaspoons salt and
¼ teaspoon pepper. Cook, stir-
ring occasionally, until vegeta-
bles are tender and translucent
but not developing any color,
about 15 minutes. Stir in crum-
bled sage; cook 30 seconds. Let
c o ol s l i g h t l y.
- In a large bowl, combine
cornbread and vegetable mixture.
Add 5 beaten eggs, stock, and
pecans, stirring to combine. Melt
remaining 4 tablespoons butter
and stir into cornbread mixture.
- Transfer mixture to prepared
dish; bake 50 minutes. Increase
oven temperature to 425 ̊; con-
tinue baking until dressing is set
and top is browned, 10 to 12
minutes more. Serve warm, gar-
nished with celery leaves.
ACTIVE TIME: 40 MIN. | TOTAL TIME: 3 HR.
40 MIN., PLUS COOLING | SERVES: 10 TO 12
Slow-Baked Sweet
Potatoes
12 medium sweet potatoes,
preferably orange-fleshed
Beauregard, washed and
dried
2 tablespoons lard or shortening
Country Ham–Ginger Butter
(recipe follows), for serving
Flaky sea salt, such as
Jacobsen, for serving
- Preheat oven to 325 ̊. Rub each
potato all over with a scant ½
teaspoon lard. Cut parchment
squares just large enough to wrap
around each potato individually.
Wrap potatoes, twisting ends in
opposite directions to form a
tight seal. Transfer to a foil-lined
rimmed baking sheet.
- Bake until potatoes are very
soft and collapsing, about 1½
hours. Leave wrapped in parch-
ment until ready to serve, then
split each lengthwise, dollop
with ham-ginger butter, and
sprinkle with salt.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 1 HR.
50 MIN. | SERVES: 12
Country Ham–Ginger Butter
For the best flavor, make this a day
ahead and refrigerate in an airtight
container (any extra can be stored
for up to a week). Return to room
temperature before serving.
12 tablespoons unsalted butter,
room temperature
2 teaspoons finely grated fresh
ginger (from a 1-inch piece)
3 tablespoons finely minced
country ham
1 teaspoon honey
Kosher salt and freshly
ground pepper
Stir together butter, ginger, ham,
and honey; season with ¼ tea-
spoon salt and a pinch of pepper.
ACTIVE/TOTAL TIME: 10 MIN.
MAKES: ABOUT 1 CUP
“Pimiento” Mac and Cheese
Unsalted butter, softened,
for brushing
1 red bell pepper
8 ounces elbow macaroni
(2 cups)
Kosher salt
11 ounces extra-sharp cheddar,
5 ounces cut into 1/2-inch
cubes (11/2 cups), 6 ounces
coarsely grated (1¾ cups)
2 tablespoons plus 1 teaspoon
unbleached all-purpose flour
1 1/2 teaspoons ground mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated
nutmeg
2/3 cup sour cream
2 large eggs
1/3 cup grated onion (from 1)
1 cup half and half
1 cup heavy cream
1 teaspoon Worcestershire
sauce
120 NOVEMBER 2019
