Preheat oven to 400F. Roast the sweet potatoes until fully cooked & very soft – approximately 45 minutes or longer depending on the size. Cool to room temperature.
In a small mixing bowl, combine the sliced dried figs, vinegar, salt & pepper, and minced ginger. Lightly toss. Allow the figs to marinate for approximately 10 to 15 minutes.
In a skillet over set on medium high, heat the banana leave pieces just until they become flexible.
Lay the banana leaves on a work surface.
Slice the sweet potatoes in half lengthwise. (If using smaller sweet potatoes, split the sweet potatoes open & press lightly to flatten.) Place a piece of sweet potato on each banana leaf.
Distribute the fig mixture over the sweet potatoes.
Distribute the cashews over the sweet potatoes.
Place a piece of butter on top of each sweet potato. Fold up the banana leaf to enclose the sweet potato. Tie with a piece of string to secure.
Place the sweet potato packages in a broad skillet in a single layer. Add just enough water to cover the bottom of the skillet – approximately 1/8 inch deep.
Cover the skillet with a lid or with aluminum foil. Heat the skillet to gently steam the sweet potato packages – approximately 15 to 20 minutes.
Remove the packages from the skillet. Cut the string and unfold on dinner plates keeping the sweet potato and any juices in the center of the banana leaf.
Sprinkle the minced Serrano chile (optional) and the crème fraiche & crumbled cheese over the sweet potato. Garnish with a wedge of fresh lime.
Recipe Notes
Substitutions: dried corn husks soaked in water until flexible or parchment paper.
Cut the ends off each zucchini and cut them in half lengthways. Then, cut them into strips and then into 1” chunks.
Peel the eggplant, and then cut it the same way as you did the zucchini.
Cut the ends off the pepper and remove the seeds. Cut into thin strips.
Cut the tomatoes in half, remove seeds, and cut into quarters.
Peel and smash the garlic.
Peel the onions and chop them finely.
The Ratatouille
Turn burner onto low.
Measure and add the oil to a large saucepan; allow oil to heat up.
Add onions into the large saucepan. Cook them over low heat for about 10 minutes, until the onions are soft and lightly browned.
Measure and add the tomato paste to the onions, stir together.
Measure and add the vegetables, garlic, seasoning, herbs (except basil), salt and pepper to the onions in the pan. Stir everything well.
Turn heat up to medium. Cook the ratatouille (stirring occasionally) on medium heat for about 3 minutes. Then turn down the heat, so that it is bubbling gently.
Put a lid onto the pan. Lift the lid and stir it every now and then. Cook the ratatouille for 20 minutes, then remove the lid and cook it for 5 minutes
Remove from heat and stir in the basil.
Serve into shallow bowls and garnish with basil. Enjoy!
Soak corn husks in a bowl of water for 10 minutes. Drain and rinse well. Pat dry and set aside.
Place 5 cups of the corn kernels in a food processor. Process until coarsely pureed.
Combine the pureed corn, masa harina, lukewarm water, baking powder, salt and vegetable oil in a large bowl. Mix until well blended. Set aside.
Meanwhile, heat olive oil medium heat. Add pepper, onion and red pepper flakes. Saute for 7-10 minutes, or until vegetables are soft.
Transfer the vegetables to a food processor. Add tomatillo, jalapeno, garlic, lime juice, cilantro and salt. Process until smooth.
Place a soaked corn husk on a flat surface.
Place 3 tablespoons of the masa mixture in the center of the corn husk.
Flatten the masa mixture with your hand. Form a small well in the center of the mixture.
Add 1 tablespoon of sautéed vegetables to the well.
Fold the long side of the corn husk over the filling to cover. Fold over the ends so that they overlap.
Tie with a thin strip torn from an extra soaked husk.
Repeat to make 40 tamales in all.
In a large saucepan, bring 2-3 inches of water to boil. Place tamales on a perforated rack and position just above the water. Cover and steam for 1-1.5 hours, or until masa mixture is firm.
Cut the carrots and parsnips in half lengthwise and again crosswise.
Cut the turnips halves into 1-inch wedges.
Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl. Drizzle with tablespoons of the oil. Toss to combine.
Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with salt and ground black pepper.
Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned.
Remove sheet pan from the oven. Transfer the vegetables to a large platter; cover to keep warm
The Gremolata
Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. Avoid the bitter white part (the pith).
Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
Place the walnuts in a jar chopper and coarsely chop.
Transfer the walnuts to a bowl. Add all of the cheese, parsley, garlic and lemon zest, plus 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
Serve It Up
Spread the gremolata evenly over the warm vegetables and gently toss to coat.
Place all of the vegetables in a large mixing bowl. Season with garlic, salt, black pepper, allspice, and chili flakes. Drizzle with olive oil. Toss the mixture thoroughly to combine.
Line a sheet pan with foil.
Turn seasoned vegetable mixture on to sheet pan. Spread the vegetables out on the pan.
Place pan in oven. Roast for 7 minutes. Remove from oven.
Roast Fish
Cut fish fillets into 2 inch pieces.
Season fish pieces with salt and black pepper.
Place the fish pieces on top of the vegetables.
Return fish and vegetables to the oven. Roast for 8 minutes.
