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Cook, food writer, wine lover, and host of VEA Supper Club Vivek Surti puts together his version of a spice- and flavor-fueled holiday feast. The Manchester-raised, self-taught cook started hosting pop-up dinners, dubbed the VEA Supper Club, in 2011 as an outlet for his not-so-secret interest in cooking.
The gatherings have ebbed and flowed over the years, with recent meals taking place at Fifty First Kitchen and Bar as well as Hattie B’s. The theme is usually a collision of Surti’s Indian and Southern roots, which marry surprisingly well no matter where he’s cooking. For this year’s holiday spread, consider Surti’s new take on some of your traditional favorites.
Photos by Emily B. Hall
Food Styling by Hannah Messinger
Decor Styling by Brittney Forrister
White's Mercantile White plates and serving pieces
Nashville Flea Market Antique silverware
The gatherings have ebbed and flowed over the years, with recent meals taking place at Fifty First Kitchen and Bar as well as Hattie B’s. The theme is usually a collision of Surti’s Indian and Southern roots, which marry surprisingly well no matter where he’s cooking. For this year’s holiday spread, consider Surti’s new take on some of your traditional favorites.
Credits:
All recipes by Vivek SurtiPhotos by Emily B. Hall
Food Styling by Hannah Messinger
Decor Styling by Brittney Forrister
White's Mercantile White plates and serving pieces
Nashville Flea Market Antique silverware
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Preheat oven to 450°F. Place cauliflower on an aluminum foil–lined sheet pan and toast until caramelized and cooked, about 25 to 30 minutes. When ready to serve, spread cashew butter on a plate. Put cauliflower on top of cashew butter and garnish plate with segmented grapefruit, nigella seeds, and fresh mint.
Roasted Cauliflower with Cashew Butter, Grapefruit, Nigella, and Mint
Roasted cauliflower is one of my favorite holiday dishes. The creaminess from the cashew butter provides a rich texture without adding a lot of fat, while the grapefruit and mint help brighten up the dish.Ingredients:
½ tsp. coriander seed, whole ½ tsp. cumin seed, whole ½ tsp. fenugreek seed, whole ½ tsp. turmeric 1 head of cauliflower, cut into florets 1 Tbsp. grape seed oil Kosher salt ½ cup cashew butter 1 grapefruit, cut into segments ½ tsp. nigella seeds 1 Tbsp. fresh mint, roughly choppedDirections:
Combine coriander seed, cumin seed, and fenugreek in a spice grinder and pulverize to a fine powder. Mix ground spices with turmeric. In a large bowl, toss the cauliflower with the spice mixture and grape seed oil; season with salt.Preheat oven to 450°F. Place cauliflower on an aluminum foil–lined sheet pan and toast until caramelized and cooked, about 25 to 30 minutes. When ready to serve, spread cashew butter on a plate. Put cauliflower on top of cashew butter and garnish plate with segmented grapefruit, nigella seeds, and fresh mint.
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1 lime, zested and juiced
1 Tbsp. ground peanuts
¼ c. grape seed oil
2 Tbsp. extra virgin olive oil
Kosher salt
2 fresno chiles, sliced paper thin on a mandolin
2 red radishes, sliced paper thin on a mandolin
Lime-peanut dressing
Shaved Carrot Salad with Lime-Peanut Dressing
Carrots are one of my favorite autumn vegetables, but too often during the holidays they are glazed in cups of brown sugar or long-cooked in a soufflé. Fresh from the garden and thinly shaved, however, carrots retain their natural sweetness while also keeping a wonderfully crisp texture. The dressing’s lime and peanuts provide both acidity and texture, creating a salad that’s actually interesting.Lime-Peanut Dressing Ingredients:
¼ c. rice vinegar1 lime, zested and juiced
1 Tbsp. ground peanuts
¼ c. grape seed oil
2 Tbsp. extra virgin olive oil
Kosher salt
Carrot Salad Ingredients:
1 bunch heirloom carrots, shaved lengthwise with a vegetable peeler, saving some of the carrot greens2 fresno chiles, sliced paper thin on a mandolin
2 red radishes, sliced paper thin on a mandolin
Lime-peanut dressing
Directions:
In a medium bowl, combine shaved carrots, fresno chiles, and red radishes. Add enough dressing to coat the vegetables. Put the salad in a serving dish and garnish with a few of the extra carrot greens. In a bowl, whisk together the rice vinegar, lime zest, lime juice, and peanuts. Slowly drizzle in the grape seed and olive oils and whisk until combined. Season with salt to taste. ×
1 bunch kale, stems removed and torn into bite-size pieces
1 15-oz. can chickpeas, washed and drained
2 apples, cored and thinly sliced
Garlic-turmeric dressing (recipe below)
Kosher salt
½ pomegranate, seeded
1 tsp. turmeric
1 garlic clove, grated on a microplane
¼ c. grape seed oil
¼ c. extra virgin olive oil
Kosher salt
Kale Salad with Farro, Chickpeas, Garlic, and Turmeric
Everyone needs something green on the holiday table, right? This recipe aims to pair kale, a hearty green, with farro and chickpeas to create a substantial salad that will both fill you up and leave you feeling great.Salad Ingredients:
½ c. farro1 bunch kale, stems removed and torn into bite-size pieces
1 15-oz. can chickpeas, washed and drained
2 apples, cored and thinly sliced
Garlic-turmeric dressing (recipe below)
Kosher salt
½ pomegranate, seeded
Directions:
Bring 4 cups of water to a boil in a medium pot and season with salt. When water reaches a boil, add farro. Cook until tender, about 30 minutes. Drain and let cool. In a large bowl, combine kale, chickpeas, cooled farro, and apples. Toss with dressing until well coated. (It is okay to add a little extra, as the ingredients will easily soak it up.) Season with salt to taste. Transfer salad to a serving bowl and garnish with pomegranate seeds.Garlic-Turmeric Dressing Ingredients:
2 lemons, zested and juiced1 tsp. turmeric
1 garlic clove, grated on a microplane
¼ c. grape seed oil
¼ c. extra virgin olive oil
Kosher salt
Directions:
In a bowl, whisk together the lemon zest, juice, turmeric, and garlic. Slowly drizzle in the grape seed and extra virgin olive oils and whisk until dressing is emulsified. Season with salt to taste. ×
1 tsp. cumin seed, whole
1 tsp. black mustard seed, whole
½ tsp. Kashmiri chili powder (cayenne is a good substitute)
1 Tbsp. grated ginger
¼ c. grape seed oil
4 sweet potatoes, peeled and cut into large cubes
Kosher salt, to taste
1 beet (Chioggia look great, but red or yellow also work)
2 Tbsp. apple cider vinegar
¼ c. coconut milk
¼ c. roasted pistachios, roughly chopped
Meanwhile, thinly slice the beet on a mandolin and dress the slices with the apple cider vinegar. Let sit for 10 to 15 minutes. Drain the beets and discard excess vinegar. Remove potatoes from the oven. Dress with coconut milk and garnish with the pistachios and pickled beets.
Sweet Potato with Ginger, Coconut Milk, Pickled Beets, and Pistachio
While we all love the old classic sweet potato casserole, this dish delivers a bigger flavor punch without the sugar coma. The sweet potato is roasted with spices before getting hit with cooling coconut milk. The pickled beets add some acidity, while pistachios lend a beautiful crunch. For ajwain seed and Kashmiri chili powder, check out International Market. And if you’re wondering where to get your vegetables, the folks at Bloomsbury Farm (who can be found on Saturdays at the Franklin Farmers’ Market) grow some of my favorites!Ingredients:
1 tsp. ajwain seed, whole1 tsp. cumin seed, whole
1 tsp. black mustard seed, whole
½ tsp. Kashmiri chili powder (cayenne is a good substitute)
1 Tbsp. grated ginger
¼ c. grape seed oil
4 sweet potatoes, peeled and cut into large cubes
Kosher salt, to taste
1 beet (Chioggia look great, but red or yellow also work)
2 Tbsp. apple cider vinegar
¼ c. coconut milk
¼ c. roasted pistachios, roughly chopped
Directions:
Preheat oven to 450°F. In a bowl, combine the ajwain seed, cumin seed, black mustard seed, Kashmiri chili powder, ginger, and grape seed oil. Toss the sweet potatoes with enough of the spice mixture to coat. Season with salt. Place the sweet potatoes on an aluminum foil–lined sheet pan and roast until caramelized and tender, about 20 to 25 minutes.Meanwhile, thinly slice the beet on a mandolin and dress the slices with the apple cider vinegar. Let sit for 10 to 15 minutes. Drain the beets and discard excess vinegar. Remove potatoes from the oven. Dress with coconut milk and garnish with the pistachios and pickled beets.
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2 cinnamon sticks, broken into pieces
1 Tbsp. whole black peppercorns
3 star anise pods
1 tsp. black cumin seed, whole
2 black cardamom pods
2 green cardamom pods
2 tsp. black mustard seed, whole
1 tsp. nigella seed, whole
Spice mix (recipe above)
Kosher salt
Preheat oven to 200°F. Take the beef, still on the sheet tray and wire rack, and place it in the oven. Let the roast cook until the internal temperature of the middle of the roast is 120 degrees, or about 3 to 4 hours. It’s very important to take the internal temperature, as that’s the most accurate way to gauge doneness.
Pull the beef out of the oven and let rest on the rack for about 30 minutes. Increase the oven temperature to 500°F. Return the beef to the oven and let it cook until brown on all sides, about 20 minutes. Remove the roast from the oven and let rest for 5 minutes before carving. Serve with the charred onion jus (recipe below).
3 white onions, thinly sliced
Water
Salt
Spice-Crusted Prime Rib of Beef with Charred Onion Jus
There is nothing more impressive than a huge three-bone prime rib at the center of the holiday table. Bill and LeeAnn Cherry of Bear Creek Farm—in addition to being great friends—grow some of the best beef I’ve ever tasted. If you can visit them at the Franklin Farmers’ Market on Saturdays (or call ahead of time to place an order), you’ll be rewarded with a beautiful piece of dry-aged meat that is worth the splurge. The crust is inspired by the warm spices of India, which elevate the flavors of the meat.Spice Mix Ingredients:
4 cloves2 cinnamon sticks, broken into pieces
1 Tbsp. whole black peppercorns
3 star anise pods
1 tsp. black cumin seed, whole
2 black cardamom pods
2 green cardamom pods
2 tsp. black mustard seed, whole
1 tsp. nigella seed, whole
Directions:
Combine all ingredients in a spice grinder and pulverize to a coarse powder. (If your spice grinder isn’t big enough, grind in batches.) Sift the ingredients through a mesh strainer to remove any large pieces. Store in an airtight container and use on beef or it can be kept for 2 to 3 months.Prime Rib Ingredients:
One 4- to 5-lb. prime rib of beef (about 3 bones)Spice mix (recipe above)
Kosher salt
Directions:
The night before you plan on cooking the meat, season it aggressively with the spice mix and salt, coating all surfaces. Leave on a sheet tray, fitted with a wire rack, and refrigerate uncovered overnight. If you aren’t able to do it overnight, you can rush this step in about 4 hours.Preheat oven to 200°F. Take the beef, still on the sheet tray and wire rack, and place it in the oven. Let the roast cook until the internal temperature of the middle of the roast is 120 degrees, or about 3 to 4 hours. It’s very important to take the internal temperature, as that’s the most accurate way to gauge doneness.
Pull the beef out of the oven and let rest on the rack for about 30 minutes. Increase the oven temperature to 500°F. Return the beef to the oven and let it cook until brown on all sides, about 20 minutes. Remove the roast from the oven and let rest for 5 minutes before carving. Serve with the charred onion jus (recipe below).
Charred Onion Jus Ingredients:
2 Tbsp. grape seed oil3 white onions, thinly sliced
Water
Salt
Directions:
Place a saucepot over high heat and add two tablespoons of grape seed oil. When the oil just starts to smoke, add the onions and let cook until very deeply caramelized. (If the onions burn a little bit, that’s even better.) Add enough water to cover and let the water come to a boil. As the water evaporates and the onions become dry, keep adding enough water to cover; repeat this 3 or 4 times, letting it cook for about 2 hours. When the onions are meltingly soft, season them with salt to taste and transfer them to a blender. Blend on high speed until completely pureed. If the mixture is too thick, thin it out with just enough water to get the blender going. Adjust the seasoning to taste. The sauce should be nice and smoky but still sweet. ×