Oysters With Sweet Potatoes Food

NEW YEAR'S OYSTER STEW

Steps:

• In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool., Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley.

OYSTER STEW WITH ANDOUILLE POTATO MASH

Steps:

• Make the potatoes:
• In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes, then drain on paper towels. Set aside.
• Put the potatoes in a large saucepan, add enough water to cover and 1/4 teaspoon of the salt, and bring to a boil. Reduce the heat to medium and simmer until fork-tender, about 12 minutes. Drain and return the potatoes to the saucepan over medium heat to dry for about 2 minutes. Mash the potatoes with a fork, add the andouille and cream, and stir to mix. Stir in the remaining 1/4 teaspoon salt and the black pepper. Keep hot over very low heat.
• Make the stew: In a large skillet over medium heat, melt the butter. Add the onion, salt, and black pepper and cook, stirring for 3 minutes. Add the garlic and cream and simmer for 3 minutes. Add the oysters, and their liquor, the parsley, Worcestershire, and hot sauce and cook until the edges of the oysters curl, about 4 minutes.
• To serve, spoon equal amounts of the mashed potatoes into small serving bowls and top each with a generous ladleful of the oyster stew. Pass on a tray.

OYSTERS WITH SWEET POTATOES

Steps:

• For the sweet potatoes: Boil the potatoes until tender in a large pan.
• Drain and dry them in warm oven briefly to remove all water; force through a ricer or whirl in food processor.
• Add butter and seasonings; keep warm.
• For the oysters: heat olive oil in skillet; cook shallots and garlic until translucent.
• Add oysters and wine; cook until liquid is reduced by half.
• Remove oysters and add herbs to sauce; cook for about five minutes.
• Remove from heat; whisk in butter and seasonings.
• Return oysters to pan to keep warm until ready to serve.
• To serve: Place potatoes into a piping bag fitted with star tip; pipe a decorative border on each serving plate.
• Place 4 oysters in the center and garnish with green onions.

SWEET POTATO BISQUE

Steps:

• Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
• Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

A VEGETARIAN'S DREAM SWEET POTATO DINNER

Steps:

• Preheat oven to 400°F. Toss potatoes, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Arrange potatoes cut side down in an even layer and roast until beginning to soften and golden brown on the cut sides, 15-20 minutes.
• While potatoes roast, cook lentils in a medium pot of simmering salted water until lentils are tender but still retain their shape, 15-20 minutes. Drain and transfer to a medium bowl.
• Toss mushrooms, 1 Tbsp. oil, and 1/2 tsp. pepper in another medium bowl. Arrange around potatoes on hot baking sheet and continue to roast until mushrooms are browned and crisped and potatoes are well browned on cut sides, 12-15 minutes.
• Meanwhile, pulse feta, tahini, garlic, 2 Tbsp. lemon juice, half of the dill, 3 Tbsp. oil, and 1/4 cup water in a food processor until a smooth sauce forms. Add more water, 1 Tbsp. at a time, and pulse to combine until sauce is just thin enough to pour.
• Add scallions and remaining dill, 2 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper to bowl with lentils and stir to combine. Stir in roasted mushrooms.
• Divide feta sauce among plates. Top with potato halves. Spoon lentil salad over and drizzle with oil.