Chicken and Sweet Potato Curry

Adapted from Pleasures of the Vietnamese Table by Mai Pham.

 Don’t let the long list of ingredients scare you off! Chopping the vegetables before you get started will make this curry dish quick to prepare.

  • 3 Tbs. curry powder, divided
  • 1/2 tsp. salt, or to taste
  • 2 lbs. skinless chicken thighs
  • 2 Tbs. vegetable oil
  • 1 Tbs. chopped shallot
  • 1 clove garlic, minced
  • 2 tsp. crushed red pepper flakes
  • 3 Tbs. fish sauce
  • 1 Tbs. sugar
  • 2 stalks of lemongrass, sliced in 3-inch pieces, and bruised with the side of a knife
  • 1 piece ginger (1-inch), sliced into 3 pieces, bruised with the side of a knife
  • 1 1/2 cups low-sodium chicken broth
  • 3 carrots, peeled, sliced diagonally into 2.3-inch pieces
  • 1 1/2 cups coconut milk
  • 1 onion, sliced into wedges
  • 1 sweet potato (about 1 pound), peeled and cut into 1-inch cubes
  • 1/2 cup basil, fresh, roughly chopped

Directions: Combine 2 tablespoons of the curry powder and the salt. Place the chicken in a shallow casserole and sprinkle with the curry mixture, turning the chicken to coat evenly. Set aside for 30 minutes.

Heat the oil in a medium pot over medium heat. Add the shallot, garlic, crushed red pepper, and last tablespoon of curry powder and stir until fragrant, about 10-15 seconds. Add the chicken and cook until the edges begin to turn golden, 3-4 minutes. Stir in the fish sauce, sugar, lemongrass, ginger, and chicken broth. Bring to a boil, then reduce the heat to low, and add the carrots. After about 10 minutes, pour in the coconut milk. Fold in the onions and sweet potato, and simmer for 15-18 minutes, until the vegetables are tender. Serve garnished with basil. Makes 4 servings.

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Roasted Sweet Potatoes with Miso Scallion Butter

Adapted from

We know that baked sweet potatoes are delicious on their own—this miso-scallion butter takes them over the top!

  • 8 small slender Garnet sweet potatoes (4-5 pounds total)
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/2 Tbs. miso paste (white is good here)
  • 3 Tbs. finely chopped scallion

Directions: Preheat oven to 450˚F. Poke the potatoes on all sides with a fork. Arrange on a parchment or foil-lined baking sheet. Bake in upper third of oven for 45 minutes to 1 hour, until very tender. Place the butter in a small bowl. Add the miso paste and scallions, and stir together until combined. Slice the sweet potatoes down the middle and top each with a spoonful of scallion butter. Serve with additional scallion butter on the side. Makes 8 servings.

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Sweet Potato and Kale Gratin

Adapted from

This rich and creamy sweet potato dish would be welcome at Thanksgiving dinner. Using a mandolin makes quick work of slicing the sweet potatoes.

  • 1 large bunch kale (about 1 lb), tough stems removed, roughly chopped
  • 3 lbs. sweet potatoes, peeled, thinly sliced between 1/8” and 1/4”
  • 1 cup grated Parmesan cheese, divided
  • 1 pint heavy whipping cream
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. nutmeg
  • 2 Tbs. butter, cubed

Directions: Preheat oven to 400˚F. Lightly grease a 9x13-inch baking dish.

Set a steamer basket over boiling water and steam kale just until wilted, about 3 minutes. Press out excess water and set aside.

In a small bowl, whisk the heavy whipping cream, salt, pepper, and nutmeg together. Set aside.

Spread about 1/2 of the sliced sweet potatoes out in the baking dish. Arrange the kale in an even layer on top of the sweet potatoes. Top the kale with half of the grated cheese, then add the remaining sliced sweet potatoes. Pour the cream mixture over the potatoes, and dot with butter. Sprinkle with the remaining cheese

Cover with aluminum foil, and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, until the potatoes are bubbling and tender and the cheese is golden brown. Allow to rest at room temperature for 15 minutes, then serve. Serves 10-12.

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Brandied Cranberry Short-Rib Stew

Adapted from

Perfect for a cozy autumn dinner with friends, this slow-cooked stew will warm your kitchen and fill it with tantalizing scents.

  • 6 lbs. bone-in beef short ribs, cut into 2” pieces
  • 2 tsp. coarse salt, divided
  • 1 tsp. black pepper
  • 3 Tbs. vegetable oil, divided
  • 1 small kabocha squash (about 3 lbs.), peeled, seeded, and cut into 2” wedges
  • 2 medium onions, finely chopped
  • 1/3 cup flour
  • 4 cloves garlic, minced
  • 3 Tbs. bittersweet cocoa powder, or 1 oz. bittersweet chocolate, chopped
  • 5 cups beef broth (reduced-sodium)
  • 1/2 cup brandy
  • 1/2 cup dried cranberries
  • 2 Tbs. minced candied ginger
  • 1 Tbs. orange zest
  • 1 1/2 cups fresh cranberries

Directions: Preheat oven to 400˚F. Dry the short ribs on paper towels, and sprinkle 1 tsp. salt and black pepper. Heat 1 Tbs. of the oil in a large, oven-proof pot over medium-high heat. Working in batches, brown the ribs all over, and transfer to a bowl.

Place the kabocha squash on a rimmed baking dish and toss to coat with remaining oil. Roast 10-15 minutes, until caramelized (does not need to be tender). Remove from oven, and lower the heat to 300˚F.

Add the onions and 1 tsp. of salt to the pot you used for the ribs. Cook over medium-high heat about 3 minutes, until softened. Stir in flour and cook for about 5 minutes, stirring until deep golden brown. Stir in garlic and cocoa and cook for one minute. Stir in the beef broth and brandy. Add the dried cranberries, ginger, and orange zest, and bring to a boil. Return the ribs to the pot, cover, and bake for 3 1/2 hours.

Remove from oven, and spoon off the fat. Fold in the kabocha squash and fresh cranberries, and return to the oven. Bake until the kabocha is tender, and the meat pulls away from the bone, about 30 minutes more. Serves 8.

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Cranberry, Jicama, and Cilantro Salsa

Adapted from Sunset Magazine, November 2011.

Naturally tart cranberries pair nicely with lime, cilantro and jalapeño to make an unusual and tasty salsa that goes nicely with tortilla chips, but can also be served instead of (or alongside) cranberry sauce at Thanksgiving.

  • 2 Tbs. orange juice
  • 2 Tbs. lime juice
  • 2 Tbs. sugar
  • 2 cups fresh cranberries, coarsely chopped
  • 1/2 lb. jicama, peeled and cut into matchsticks
  • 3/4 cup chopped cilantro
  • 1/2 tsp. minced jalapeño
  • salt, to taste

Directions: In a small bowl, whisk together the orange juice, lime juice, and sugar.

Place the chopped cranberries in a medium bowl, and fold in the jicama, cilantro, jalapeño, and salt. Drizzle the orange juice mixture over the cranberries, and toss until well combined. Serve. Makes 2 cups.

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Cranberry Bread

Adapted from

Equally good for breakfast, an afternoon snack, or as a not-too-sweet dessert, this quick bread is studded with tart Wisconsin cranberries.

  • 4 Tbs. butter, melted, plus more to grease pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 cup light brown sugar, packed
  • 1 1/2 tsp. baking powder
  • 1/2 tsp baking soda
  • 1 tsp. salt
  • 1 large egg, lightly beaten
  • 3/4 cup whole milk
  • 12 oz. fresh cranberries
  • 1 Tbs. turbinado sugar

Directions: Preheat oven to 350˚F. Butter and flour a 9”x5” loaf pan, and set aside.

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the melted butter, egg, and milk. Add the wet mixture to the dry mixture and fold to combine. Fold in the cranberries.

Pour the batter into the prepared loaf pan and sprinkle with turbinado sugar. Bake 1 hour 15 minutes, until a toothpick inserted into the center comes out clean. Allow to cool in pan on wire rack for 30 minutes, then remove from pan and place on wire rack to cool completely. Makes one loaf.

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