Evanston’s Soul and Smoke was back for our first Chef Demo since–you know. Here’s Chef Carter’s recipe.

There have been a couple of chef demos at the market this season, but they weren’t organized by Friends. Cindee Bath, our tireless organizer of such events has been reaching out with little success this season, and it is understandable that chefs who have been so generous of their time in the past decade are facing daily challenges that make participation more than a little challenging.

So it was great to learn that standout restaurant and former market vendor Soul and Smoke’s D’Andre Carter and Heather Bublick managed to find the time and resources to visit the farmers market for our first chef demo in over 2 years.

Chef Carter produced Braised Beef Short Rib with Bell Pepper & Onion Gravy, Garlic Yukon Mashed Potatoes, Chives.

Here’s the recipe he generously provided for the gravy and sides, which feature ingredients you can obtain right there at our farmers market.

Bell Pepper and Onion Gravy, 8-10 servings

Ingredients

• 1 tablespoon EVOO
• 4 tablespoons unsalted butter
• 8 ounces diced bell peppers (green, yellow, red)
• 4 ounces diced yellow onions
• Kosher salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 2 1/2 cups chicken stock
• ½ teaspoon dried thyme

Method

1. Heat EVOO in a large saucepan over medium-high heat.
2. Add the peppers and onions and stir to coat. Cover over and reduce heat to medium low. Cook, stirring occasionally, until just tender, about 4 minutes. Season with salt and pepper.
3. Add butter to pan and swirl to melt, then sprinkle the flour over the peppers and cook, stirring until lightly browned, about 1 minute.
4. Whisk in the broth and continue to cook until sauce comes to a boil and thickens so that it coats the back of a spoon, about 5 minutes.
5. Stir in the thyme and adjust the seasoning with salt and pepper.

Garlic Yukon Mashed Potato 4-6 Servings

Ingredients

• 2 pounds Yukon gold potatoes, washed and quartered
• 4 cloves garlic
• 2 tablespoons EVOO
• Kosher salt
• 1 1/2 cups heavy cream, warm
• 1 stick butter, cut into quarters

Method

1. Preheat oven to 400°
2. Place the potatoes in a large pot.
3. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea.
4. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes.
5. While potatoes cook, roast garlic cloves tossed in EVOO in a foil packet for 25 minutes or until tender and caramelized.
6. Remove garlic from the oven and discard any excess oil.
7. Bring heavy cream, butter and garlic to a boil in a small saucepan. Once the mixture has come to a boil, remove from heat. Discard garlic cloves.
8. Drain the potatoes and transfer to an electric mixer with paddle attachment.
9. While the potatoes are still hot, mix for 30 seconds to break down potatoes then add 1/3 of the cream and butter and mix for another 30 seconds or until butter and cream are just incorporated.
10. Repeat this process until all of the cream and butter is incorporated, taking care not to over mix or potatoes will turn out gummy.
11. Taste the potatoes for seasoning and add salt, if needed.
12. Serve immediately or cover with foil and keep warm in an oven on low heat.