Cooking Up a Storm with Al Roker – Details, episodes & analysis

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Cooking Up a Storm with Al Roker

Al Roker, TODAY

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Society & Culture

Frequency: 1 episode/2d. Total Eps: 7

On Cooking Up a Storm, Al Roker makes a complete holiday meal, course by course, with help from some special guests who open up about the dishes they love and the stories behind the food.

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Maya-Camille Broussard’s Sweet Potato and Plantain Pie

Season 1 · Episode 6

Monday, November 1, 2021 • Duration 28:09

Other than spending time with beloved friends and family, the sweetest part of the holiday meal is always dessert. And a staple on many tables? Pie! So, we asked baker Maya-Camille Broussard, known as a “flavor fanatic” on the Netflix show, Bake Squad, for her exciting new recipe: Sweet Potato and Plantain Pie.

Sweet Potato and Plantain Pie

Serves 6 to 8

1 pound (about 1 large) sweet potatoes

vegetable oil, for frying

2-3 very ripe plantains (about 1 cup), peeled and cut crosswise into 1½-inch pieces

1 cup packed light brown sugar

4 ounces (1 stick) unsalted butter, room temperature

2 large eggs, room temperature

1/2 cup evaporated milk

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2 teaspoons vanilla extract

1 (9-inch) pie shell lined with all-butter crust, store-bought or homemade

Adjust an oven rack to the center position and preheat the oven to 400 F.
Wrap the sweet potatoes with foil and place on a baking sheet.
Bake until extremely soft and a knife inserted into each meets no resistance, about 2 hours.
Cool completely, then slice each potato down the center.
Use a spoon to scoop out the potato's flesh, placing it into a medium bowl.
Using a potato masher, fork or spoon, mash the potatoes until completely creamy and there are no lumps.
Remove any visible fibrous sweet potato strings and discard.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
Meanwhile, fill a Dutch oven with 1½ inches of vegetable oil and warm over medium heat.
Fry the plantains, in batches, until golden-brown on each side, about 4 minutes.
Transfer the plantains to a paper towel-lined plate. Remove from the oil; drain excess oil on a paper towel.
Add the plantains to the bowl with the mashed sweet potatoes and puree using an immersion blender, until smooth.
Cover the bowl with plastic wrap and refrigerate until completely chilled, about 1 hour.
Reduce the oven temperature to 350 F.
Using a hand mixer or a standing mixer with a paddle attachment, cream the brown sugar and butter on medium speed until light and fluffy, about 3 minutes. Add the eggs and mix until well-blended.
With the mixer on, slowly pour in the evaporated milk and mix until well-combined. Add the cinnamon, nutmeg, salt and vanilla extract, and mix to combine. Add 2 cups worth of the pureed sweet potatoes and plantains, and beat until the filling shows small white specks, about 1 minute.
Pour the mixture into the pie shell and bake on the middle rack of the oven until the top of the filling slightly browns and has a caramelized shine, about 1 hour and 15 minutes.
Remove the pie from the oven and allow it to cool at room temperature for 1 hour before serving.

Recipe by Maya-Camille Broussard, Owner of Justice of the Pies

For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

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Marcus Samuelsson’s Caramelized Brussels Sprouts

Season 1 · Episode 4

Monday, November 1, 2021 • Duration 22:50

While holiday meals are admittedly carb and protein-rich, most people would agree that the menu isn’t truly complete without something green included. For the next episode of Cooking Up a Storm, we seek out the sage advice of chef and restaurant-owner Marcus Samuelsson, who’ll share his recipe for a new take on an old holiday favorite: Caramelized Brussels Sprouts. This isn’t your grandma’s recipe, we promise.

Caramelized Brussels Sprouts

Serves 4

1 pound Brussels sprouts, outer leaves removed and halved

1/4 cup extra-virgin olive oil, divided

2 cloves garlic, thinly sliced

2 sprigs rosemary, chopped, reserving 1/4 teaspoon for the dressing

1 teaspoon berbere

salt

freshly ground black pepper

1 shallot, thinly sliced

1/2 cup peanuts, rough chopped

2 tablespoons chopped fresh parsley

1 tablespoon maple syrup

1 tablespoon sherry vinegar

1/2 cup pomegranate seeds

Preheat the oven to 450 F.
In a large bowl, toss the Brussels sprouts, 2 tablespoons of the olive oil, garlic, most of the rosemary and berbere until well-combined.
Season with salt and pepper, and toss to combine.
Place the sprouts on a parchment-lined sheet pan and roast until lightly caramelized and cooked, about 15 minutes.
Meanwhile, in a large, high-sided skillet, warm the remaining 2 tablespoons of olive oil over medium heat.
Add the shallots and peanuts and cook, stirring often, until the shallots are softened, and the peanuts are lightly toasted, about 4 minutes.

Sohla El-Waylly’s Crisp & Juicy Herb Roasted Turkey and Honey-Thyme Gravy

Season 1 · Episode 3

Monday, November 1, 2021 • Duration 27:28

On this episode of Cooking Up a Storm, we turn to a rising star of the culinary world, chef and writer Sohla El-Waylly, to offer her tips and tricks for making the crispiest and juiciest bird possible. She’ll share her turkey recipe, the aptly-named: Crisp & Juicy Herb Roasted Turkey, along with her recipe for a fresh take on gravy: Honey-Thyme Gravy. Both are sure to make this year’s holiday extra savory.

Crisp & Juicy Herb Roasted Turkey

Serves 8 to 10

1/3-1/4 cup kosher salt

3 tablespoons granulated sugar

2 teaspoons MSG (optional)

thyme, sage and rosemary sprigs

1 (12- to 14-pound) whole turkey

6 tablespoons melted ghee or neutral oil (such as sunflower or canola)

In a medium bowl, whisk together the salt, sugar and MSG (if using). Set a wire rack into a sheet tray. Line the rack with enough herb sprigs to cover.
Remove the neck and giblets from the turkey cavity and reserve for gravy. Place the turkey, breast-side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it (reserve the backbone for gravy). Flip over the turkey and press firmly onto the breast until it flattens and you hear the breastbone crack.
Using paper towels, pat the turkey and cutting board dry. Evenly sprinkle the salt mixture all over the turkey, taking care to get into the wing and leg joints. You want to be sure to use all of the salt mixture — if some falls off, scoop it up and pat it on.
Place the turkey, skin-side up, onto the prepared sheet tray. Chill turkey, uncovered, for at least 24 hours and preferably 48 hours.
Remove from refrigerator and let sit at room temperature for 2 to 3 hours. Heat oven to 425 F. Brush or rub turkey evenly with melted ghee or oil.
Place the turkey into the oven and pour 1½ cups water into the sheet tray.
Roast turkey, rotating occasionally, until the skin is deep golden-brown, an instant-read thermometer inserted into the deepest part of the breast registers at least 150 F and the thighs register at least 165 F, about 90 minutes (if the skin is getting dark too quickly, reduce the heat to 375 F). Allow turkey to rest, uncovered, for at least 20 minutes before carving.

Alexander Smalls’s Low Country Oyster Cornbread Dressing with Crispy Slab Bacon

Season 1 · Episode 2

Monday, November 1, 2021 • Duration 27:04

One of the most beloved side dishes is also the most contested. Is it called stuffing or dressing? And what’s even the difference between the two? Quite a lot, according to chef, restaurant-owner, and cookbook author Alexander Smalls. From what kind of bread to use, to what kind of protein to add, this holiday dish can look vastly different depending on what part of the country you hail from. Smalls will walk us through how to make a special kind of dressing inspired by flavors from his own childhood: Low Country Oyster Cornbread Dressing with Crispy Slab Bacon.

Low Country Oyster Cornbread Dressing with Crispy Slab Bacon

Serves 8

4 tablespoons (1/2 stick) unsalted butter, plus more for greasing

1 cup smoked slab bacon, cut into 1-by-1/3-inch pieces

2/3 cup finely chopped Vidalia onion

1 large red bell pepper, seeded and finely chopped

1 cup grape tomatoes, halved

1 cup roasted corn kernels (optional)

2/3 cup finely chopped celery

1½ tablespoons rubbed fresh sage

1¼ teaspoon dried thyme

1/2 teaspoon celery seeds

5 cups crumbled day-old buttermilk cornbread

4 cups torn white bread, slightly dry toasted

18-20 fat oysters (1 pint), shucked with liquor reserved

2 cups chicken stock or low-sodium canned chicken broth

3 large eggs, well beaten

1 teaspoon sea salt

3/4 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper

1 teaspoon grated or ground nutmeg

Ina Garten’s Parmesan Smashed Potatoes

Season 1 · Episode 1

Monday, November 1, 2021 • Duration 27:25

Mashed potatoes are a cornerstone of so many holiday meals, but just what kind to make? Smooth or lumpy, classic or with a twist … the variations are almost endless. Here to help you out with a unique take on the classic dish is the one and only Ina Garten. Beloved for her innovative takes on classic recipes that home cooks can make themselves, her long-running show on the Food Network, Barefoot Contessa, has legions of loyal fans. She’ll join us on Cooking Up a Storm with a very special holiday mashed potato recipe: Parmesan Smashed Potatoes.

Parmesan Smashed Potatoes

Serves 6-8

3 pounds red potatoes, unpeeled

1 tablespoon plus 2 teaspoons kosher salt, divided

1½ cups half-and-half

1/4 pound unsalted butter

1/2 cup sour cream

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon freshly ground black pepper

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover.
Bring to a boil, lower the heat and simmer, covered, for 25 to 35 minutes, until the potatoes are completely tender. Drain.
In a small saucepan, heat the half-and-half and butter.
Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up.
Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand).
Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately.
If the potatoes are too thick, add more hot cream and butter.

Introducing: Cooking Up a Storm with Al Roker

Season 1

Friday, October 22, 2021 • Duration 01:10

On Cooking Up a Storm, Al Roker makes a complete holiday meal, course by course, with help from some special guests who open up about the dishes they love and the stories behind the food.

Cooking Up a Storm with Al Roker – Details, episodes & analysis

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Cooking Up a Storm with Al Roker – Details, episodes & analysis

Podcast details

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