Directions

1. Preheat the oven to 350°F. Poke the potatoes all over with a fork, then drizzle with 1 tablespoon of the oil. Rub the potatoes all over, sprinkle with salt, and transfer to a baking sheet. Bake until the potatoes are tender when pierced with a knife, 45 minutes to 1 hour.
2. Meanwhile, heat the butter in a large skillet over medium heat. Add the onions and a pinch of salt, and cook, stirring occasionally, until the onions are very lightly browned all over, about 15 minutes. Lower the heat to medium-low and cook, stirring frequently, until the onions are deeply browned, about 40 minutes. If any dry spots in the pan begin to burn, add some water to moisten the pan. Transfer the onions to a bowl, and wipe out the pan.
3. Return the pan to medium heat and add the remaining 2 tablespoons olive oil. Add the mushrooms and a pinch of salt, working in batches, if needed, and cook without stirring until the edges are browned and well-seared, about 4 minutes. Continue cooking, stirring occasionally, until the mushrooms are well-browned all over, about 8 minutes. Stir in the garlic and a pinch of pepper and cook until fragrant, about 30 seconds. Add the wine and cook until the wine has reduced and the pan is dry, about 1 minute. Remove from the heat and stir in the thyme.
4. To serve, slice each potato down the center and push the two sides apart slightly. Use a fork to gently mash the inside of the potato. Top each potato with 2 tablespoons of crème fraiche. Add a layer of caramelized onions, then top with the mushrooms. Sprinkle with additional thyme before serving, if you like.

Directions

1. To prepare the garnish, place the sweet potatoes in a saucepan and cover with salted water. Bring to a boil over moderate heat, and cook until soft, about 40 minutes. Place the sweet potatoes in an ice bath and immediately remove the skin. Remove from the ice bath and refrigerate before slicing into 1/4-inch slices.
2. Meanwhile, fill a small saucepan with water and bring it to a boil over moderate heat. Blanch the choclo for 30 seconds. Strain and set aside to cool at room temperature.
3. To prepare the ceviche, remove any discolored flesh, skin, and bones from the fish. Reserve any trim for the leche de tigre. Cutting with the grain of the fish, dice into 1/2-inch pieces.
4. Place the fish in a bowl and season generously with salt. Toss the fish with the salt for several minutes to release the natural juices from the fish. Add the onion and the chiles and continue tossing for 10 minutes to marinate the flavors. Set the ceviche over an ice bath to maintain freshness and refrigerate.
5. In a separate bowl, combine the lime juice, sugar, and salt. Place the mixture over an ice bath and set aside.
6. In a non-reactive bowl, prepare the leche de tigre by combining the ginger, garlic, celery, lime juice, onion, bonito flakes, chiles, cilantro, salt, and pepper. Add the reserved fish trim and toss to combine. Place the mixture over an ice bath to chill.
7. To serve, pour the seasoned lime juice over the ceviche and toss until well coated. Strain the leche de tigre over the ceviche. Transfer the ceviche to a serving platter and serve with slices of sweet potato, choclo, and sprinkle with cancha. Garnish with cilantro.
   

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Chef’s Note: The leche de tigre uses trim from the fish as a flavoring ingredient. You’ll want about 4 oz worth of trim, so if the fish you are using does not require much trimming, purchase an additional 4 oz for use in the sauce. Your fishmonger may be able to give you trim at a discounted price (or, for free!).

Directions

1. Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking pan, line it with parchment paper or foil, letting the ends hang over, and spray lightly with cooking spray.
2. Make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and mix on medium speed until a smooth dough forms, 3 to 4 minutes. Scrape down the bowl as needed. Press the dough evenly into the prepared pan. Bake until lightly golden brown around the edges, 20 to 25 minutes.
3. Remove the crust from the oven and raise the temperature to 450°F. Let the crust cool completely in the pan.
4. Make the sweet potato filling: Lightly oil the outside of the sweet potatoes and bake until soft, 30 to 35 minutes. Remove the potatoes from the oven and lower the temperature to 350°F. Scoop out the flesh of the potatoes into the bowl of a stand mixer fitted with the paddle attachment.
5. Add the butter, sugar, lemon zest, cinnamon, and salt to the bowl and mix on medium speed to combine, 3 to 4 minutes. Scrape down the bowl as needed. Add the eggs one at a time, scraping down the bowl after each addition. Add the buttermilk and mix just until combined, 1 minute.
6. Spread the filling evenly over the crust.
7. Bake until the filling is set, 25 to 35 minutes.
8. While the filling is baking, make the pecan topping: Whisk together the eggs and sugar in a medium bowl. Add the remaining ingredients and mix to combine.
9. Pour on top of the sweet potato filling and continue baking until fully set, 25 to 35 minutes more.
10. Allow to cool to room temperature before cutting.