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Home Cooked for the Holidays: Tanya Holland

Posted on Nov 26, 2013 10:45am

Tanya Holland, executive chef and owner of Brown Sugar Kitchen and B-Side BBQ in Oakland, joins THE TALK for Home Cooked for the Holidays. Tanya showed the ladies some soul-food inspired Thanksgiving side dishes.


ROASTED VEGETABLE MEDLEY WITH PECAN-HONEY BUTTER

Recipe courtesy of Tanya Holland


Serves 8–10


2 sweet potatoes (about 1¼ lb), peeled and cut into 3/4-inch cubes

3 parsnips (about 1¼ lb), peeled and cut into 3/4-inch cubes

3–4 carrots (about 1 lb), peeled and cut into 3/4-inch cubes

1 small butternut squash (about 1½ lb), peeled, seeded and cut into 3/4-inch cubes

12 ounces fresh or frozen pearl onions

Olive oil

1 packed tablespoon finely chopped fresh flat-leaf Italian parsley leaves

1 packed tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh chervil leaves

1 tablespoon finely chopped fresh tarragon

4 tablespoons unsalted butter

3 tablespoons honey

1/2 cup finely chopped pecans, lightly toasted


Preheat the oven to 425°F. Position the oven racks in the lower and upper thirds of the oven. If using fresh pearl onions, trim the top of the onion opposite the root end. Cook in boiling water for about 2 minutes then drain and rinse under cold water. Pop the onion out of its skin, then trim the root end. If the onions are large, cut them in half.


Have ready two large rimmed baking sheets. In a large bowl, toss together the sweet potatoes, parsnips, carrots, butternut squash, and pearl onions.  Drizzle with 3 tablespoons oil and season with 1 teaspoon salt. Toss together again until the vegetables are evenly coated. Divide the vegetable mixture evenly between the two baking sheets and spread into a single, even layer.


Roast the vegetables, stirring occasionally and rotating the pans about halfway through, until browned and tender, about 45 minutes.


While the vegetables are roasting, in a small pan over medium-low heat, melt the butter and stir in the honey and pecans until well combined. About 10 minutes before the vegetables are done, drizzle the honey-pecan-butter over the vegetables and stir and toss to coat them evenly. Return to the oven for 10 minutes to glaze the vegetables.  


In a small bowl, stir together the parsley, chives, chervil, and tarragon. When the vegetables are done, sprinkle with the herb mixture, toss to combine, transfer to a serving bowl, and serve while warm.

 

CRANBERRY AND ROASTED BEET CHUTNEY

Recipe courtesy of Tanya Holland


Serves 8


2–3 red beets (about 12 ounces), cleaned, trimmed, and halved lengthwise

Olive oil, for drizzling

12-ounce package fresh cranberries

Zest of 1 orange

1/2 cup fresh orange juice

1-inch piece fresh ginger, peeled and grated (about 1 tablespoon)

Scant 1 cup sugar

2 tablespoons bourbon

1/8 teaspoon ground cardamom

2 teaspoons apple cider vinegar (optional)


Preheat the oven to 375°F. Place the beet halves on a large piece of aluminum foil. Drizzle with olive oil, then fold the foil over the beets and crimp the sides. Roast until tender when pierced with a paring knife, about 45 minutes (beets can take anywhere from 30 to 60 minutes depending upon their size and age, so start checking them after about 30 minutes). Remove from the foil, and, when cool enough to handle, slip off the peels. Dice the beets and set aside.


In a saucepan over medium heat, stir together the cranberries, orange zest and juice, grated ginger, sugar, bourbon, and cardamom. Bring to a boil then reduce the heat to medium-low and simmer, stirring occasionally, until the cranberries begin to burst, about 8 minutes. Stir in the roasted beets and vinegar, if using, and continue to simmer to blend the flavors, 2–3 minutes more. Transfer to a serving bowl and let cool completely. Store in the refrigerator until ready to serve. The chutney can be made up to 1 week in advance.

 

SHAVED BRUSSELS SPROUTS SALAD WITH WARM BACON VINAIGRETTE

Recipe courtesy of Tanya Holland


Serves 6


1½ lbs small Brussels sprouts, ends trimmed and any blemished outer leaves removed

6 slices applewood-smoked bacon, chopped

1 tablespoon grainy mustard

2 teaspoons honey

¼ cup apple cider vinegar

Kosher salt and freshly ground pepper

2 tart apples, diced


To prepare the Brussels sprouts, using a mandoline, a very sharp knife, or the thinnest slicing blade on a food processor, very thinly slice the Brussels sprouts into fine shreds. Transfer to a serving bowl and, using your hands, fluff and separate the shreds.


In a frying pan over medium heat, fry the bacon until brown and crisp and the fat renders, about 5 minutes. Using a slotted spoon, transfer the bacon pieces to a paper towel, then sprinkle over the salad. Discard all but ¼ cup of the hot bacon fat. Re-warm over medium then whisk in the grainy mustard, cider vinegar, and honey until well combined. Drizzle over the shaved Brussels sprouts and apples and season with salt and pepper. Toss gently and serve.

 

CHOCOLATE BOURBON PECAN PIE

Recipe courtesy of Tanya Holland and Celeste Scott

 

1 cup dark chocolate chips or bar cut into chunks

2 cups pecans, roughly chopped

1/2 cup light corn syrup

1/2 cup dark corn syrup

4 large eggs, lightly beaten

1 tablespoon vanilla extract

1/2 teaspoon salt

1/3 cup bourbon

1 cup light brown sugar

2 tablespoon butter, melted

1 pie crust


Preheat oven to 325°F.


Roll out pie dough and shape into 9" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.


Sprinkle pecans and chocolate chips over bottom of pie dough.


In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.


Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate. 


Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving. 

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