The New Southern Table by Brys Stephens

Author:Brys Stephens
Language: eng
Format: epub, azw3
Publisher: Rockport Publishers
Published: 2014-03-11T04:00:00+00:00

Cocido is a Spanish stew made with chickpeas, a variety of fresh and cured meats, and vegetables such as potatoes, carrots, cabbage, and turnips. Common to Madrid, cocido traveled with the Spaniards to Mexico and Central and South America, where it was incorporated with the local native vegetables there.

Sweet Potato Apple Crisp

In this dessert, sweet potatoes take on a luxurious sweetness made a little exotic by the addition of garam masala. The apples lend the filling a tart counterpoint, and the pecans add buttery nuttiness to the topping. You’ll need patience (and maybe two large skillets) to make the filling, but the results make it worth the effort.

For the crust:

4 tablespoons (55 g) unsalted butter, at room temperature

1/3 cup (65 g) granulated sugar

1 1/2 cups (62 g) all-purpose flour

1/4 teaspoon kosher salt

For the filling:

1 1/2 pounds (680 g) sweet potatoes, peeled

4 Granny Smith apples (about 1 pound, or 455 g)

3 tablespoons (42 g) unsalted butter

1/4 cup (60 g) packed light brown sugar

1 teaspoon (2 g) garam masala or cinnamon

1 cup (235 ml) water, or less as needed

For the topping:

1/2 cup (100 g) whole pecans

1 3/4 cups (140 g) quick-cooking oats

1 3/4 cups (220 g) all-purpose flour

3/4 cup (170 g) packed light brown sugar

1 teaspoon (2 g) garam masala

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup (167 g) unsalted butter, chilled, and cut into 1 1/2-inch (3.8 cm) pieces

To make the crust: Preheat the oven to 375°F (190°C, or gas mark 5). Line a 13 x 9 x 2-inch (33 x 23 x 5 cm) baking pan with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand-held mixer), cream together the butter and sugar at medium speed about 2 minutes, or until fluffy. Reduce the speed to low, and add the flour and salt. Mix about 1 minute, or until a uniform soft dough forms. Form the dough into a ball, and then press it evenly into the bottom of the sheet pan. Bake on the center rack of the oven about 20 minutes, or until golden brown. Set aside to cool.

To make the filling: Slice the sweet potatoes and apples as thinly as possible with a mandolin or sharp knife. In a large skillet (or 2 large skillets if necessary) over medium-high heat, melt the butter and brown sugar. Add the sweet potatoes and apples, increase the heat to high, and cook, stirring and turning often, 10 minutes, or until softened. Stir in the garam masala, reduce the heat to medium-high. Adding the water a little bit at a time as necessary to prevent scorching, cook another 10 minutes, or until the mixture is tender and caramelized. Set aside.

To make the topping: Toast the pecans in a sheet pan in the preheated oven about 10 minutes, or until they turn a shade darker. Let cool, and coarsely chop. In a large bowl, combine the pecans, oats, flour, sugar, garam masala, baking soda, and salt, and stir to combine. Add the

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