Try A Taste

Recipes By Chef Scott Kemp

Miso Whipped Sweet Potatoes

• 1 large sweet potato (roughly 1.5 lb.)
• 2 tablespoons white miso
• 1/2 teaspoon vinegar
• 1/4 teaspoon sesame oil
• 2 tablespoons unsalted butter

Preheat oven to 350 degrees. Roast sweet potato with skin on until very tender to the touch, 45-75 minutes. (If sweet potato bursts and oozes syrup, it is probably done). Allow to cool slightly then remove pulp from the skin and place in a bowl of a stand mixer. Add remaining ingredients and mix on high using whip attachment until smooth and slightly fluffy. Serve with a grilled, bone-in pork chop and ginger soy condiment (See recipe)

Chef’s note: 
I like using miso as the only salt in this recipe. The intense umami quality of the fermented soybean paste goes very nicely with the natural sweetness of the sweet potato, and the rice vinegar rounds it all out.  You might not specifically taste the miso, but it’s enough to add an interesting layer to what can be a one-note side dish.

Ginger Soy Condiment

• 1 ¼ cups fresh parsley
• 1 cup fresh mint
• 2 tablespoons fresh thyme
• 1 tablespoon capers
• 2 anchovies (canned)
• 1 tablespoon whole grain mustard
• 3 tablespoons red wine vinegar
• 1 small garlic clove 
• 3 fluid oz. extra virgin olive oil
Freshly ground black pepper to taste

Combine all ingredients in the bowl of food processor and process until mostly smooth, scraping down edges as necessary. (Salsa should be pesto-like in consistency, not too smooth). Serve immediately

Chef’s note: 
This is an easy accompaniment to roasted vegetables, as well as a classic pairing with grilled or roasted meats.  The best thing about it is that you simply throw everything into a food processor and it’s ready to go.  

Coconut Carrot Curry Soup

• 2 lbs. carrots, rough chop
• 1 jalapeno, fine dice
• 1 red pepper, fine dice
• 1 small white onion, fine dice (approximately 1/3 cup)
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 2 tablespoons minced ginger
• 1 tablespoon ground garam masala
• 1 tablespoon yellow curry powder
• 1/2 tablespoon ground turmeric
• 8 cups water
• 2 cans coconut milk
Juice from 1/2 lime
• 1/4 cup cilantro, leaves and stems removed, loosely packed
Chopped toasted cashews for garnish (optional)

Preheat oven to 425 degrees. Toss carrots in neutral oil to coat and spread on baking sheet.  Roast in oven until slightly tender and browned, roughly 45 minutes to 1 hour. Meanwhile, cook garlic, shallot, and ginger in neutral oil in a large pot over medium heat until lightly browned and very fragrant (It’s ok if the mixture sticks to the bottom of the pan.  It will come up during the cooking process.) Add pepper, jalapeno, and onion to the pan and reduce heat to low, sprinkle with salt to help draw the moisture from the vegetables. Cook until the vegetables are softened but not browned, then add garam masala, curry powder, and turmeric and sauté 3 minutes. When carrots are ready, add to pot and cover with 8 cups water, bring to boil and reduce to simmer. Simmer until carrots are very tender, remove from heat and add coconut milk and cilantro. Working in batches, blend soup in blender on the highest setting until very smooth and creamy. Squeeze in lime juice and season with salt to taste. Garnish soup with cilantro leaves and toasted, chopped cashews.

Chef’s note: 
This soup is great because it is vegan without even trying to be.  There are so many spices and aromatics that you can use water as the cooking liquid and still have an extremely rich, flavorful pureed soup.  This is one of my favorite soups to make because nearly anyone can, and will, enjoy it.