OXO’s Chefs in Residence program is only two years old, but since its inception they have partnered with six of the industry’s most sought-after chefs, cookbook authors and television personalities to bring their culinary knowledge to consumers. Rick Martinez, Kwame Onwuachi, and Eden Grinshpan brought their version of #OXOBetter to life in 2021, and are now working with James Beard Award-winning restaurateurs, Gregory Gourdet, Joanne Chang, and Tim Hollingsworth.
Gregory Gourdet is a celebrity chef, best-selling author, and television personality. Born in Queens, New York, and a first-generation Haitian-American, Gregory attended the Culinary Institute of America, becoming the school’s first student to earn an internship with celebrity chef Jean-Georges Vongerichten. For nearly 7 years, Gregory honed his culinary skills at three of Jean-Georges’ pioneering restaurants, rising through the ranks in the kitchen to become one of his chefs de cuisine. He was named “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture and is a two-time Bravo Top Chef finalist.
In 2021, Gregory released his first cookbook, Everyone’s Table: Global Recipes for Modern Health, the definitive guide to cooking globally-inspired dishes without gluten, dairy, soy, legumes, or grains. The book is a national bestseller and is nominated for a James Beard Award.
Maple Ginger Candied Yams courtesy of OXO’s Resident Chef, Chef Gregory Gourdet:
Inspired by my mom’s recipe, a family favorite. It is spiced with cinnamon, star anise, orange and ginger.
Ingredients: 2 #medium sweet potatoes
1½ cups of fresh orange juice
1 cup maple syrup
3 tablespoons coconut oil, plus more for greasing the pan
2 tablespoons chopped ginger
zest of 1 orange (zester)
1 tablespoon vanilla extract
3 cinnamon sticks
5 nails
Preheat oven to 400 F. Use a fork to prick each sweet potato several times on all sides. Place the sweet potatoes on a baking sheet and roast until just tender in the center, about 30-45 minutes. Give them a nudge with your finger. They are ready when they give in to a little pressure. Let them cool slightly, just until you can handle them. Peel the potatoes and cut them into ¼” thick half-moon slices. Place them in a greased baking dish.
Meanwhile, bring orange juice, maple syrup, coconut oil, ginger, orange zest, and spices to a boil in a small saucepan. Cook over low heat until slightly reduced and a syrupy glaze forms. Coat the sweet potatoes with the orange syrup and bake the sweet potatoes until the syrup is reduced to a thick glaze and the sweet potatoes are golden brown, about 30 min.
OXO tools you’ll need, perfect for gifting: y peeler, 2 in 1 citrus juicer, angle measuring cup, professional non-stick ceramic pot, steel POP container, engraved grater, non-stick jelly mold, stainless steel measuring spoon, glass baking dish, large wooden spoon, silicone potholders
Tim Hollingsworth is a James Beard Award-winning chef and restaurateur based in Los Angeles, CA. Tim began his career at The French Laundry, where he worked for 13 years, including four years as chef de cuisine. In 2015, he opened his first solo restaurant, Otium, a critically and locally acclaimed contemporary American restaurant. Otium does away with the rigid formalities of dining and focuses on quality food, warm service and a casual, relaxed atmosphere. Tim is working to expand Otium to new cities to share his modern American flavors with the masses.
The holidays mean family time for OXO’s resident chef Tim Hollingsworth, and these holiday filling recipes taste like tradition.
Tim Hollingsworth’s Famous Christmas Stuffing
Mrs. Hollingsworth’s Christmas Stuffing by OXO Resident Chef Tim Hollingsworth
Courtesy of Tim Hollingsworth:
Ingredients
1 box cornmeal (15 oz)
1 tablespoon fresh sage, chopped
3 chopped celery stalks
1 small onion, chopped
3 tablespoons of grapeseed oil
1 pound original Jimmy Dean sausage
1 cup of chicken broth
Instructions
Make a cornbread recipe using 1 box of cornmeal.
After cooling, crumble cornbread onto a sheet pan and allow to dry for a minimum of 1 hour. Heat the pan, add oil and cook the sausage. Cook well, then add onion, cook until translucent, add celery, cook another 3 minutes, add sage.
Season with salt and pepper to taste.
Combine sausage mixture with cornbread in a large mixing bowl. Add broth until moist. Mix well. Bake in oven 350 for 30-45.
OXO tools you’ll need, perfect for gifting: carving and cutting board, silicone spatula, professional ceramic nonstick cookware, stainless steel measuring spoons, 5QT Professional Nonstick Ceramic Stockpot, Engraved Garlic and Ginger Grater, stainless steel measuring cup, angle measuring cup, glass baking dish
Joanne Chang is a James Beard Award-winning baker, restaurateur, and cookbook author. A culinary figure in Boston, Joanne co-owns and operates nine Flour bakeries in the Boston/Cambridge area, as well as her celebrated sister restaurant, Myers + Chang, along with her husband, Christopher Myers. Joanne honed her baking and cooking skills at renowned culinary establishments along the East Coast, including Boston’s Biba’s Restaurant, Bentonwood Bakery, Rialto, Payard Patisserie and Bistro, and Mistral before opening her first Flour Bakery in 2000. .
With ginger, cloves, and cinnamon, this spiced apple pie from OXO chef-in-residence Joanne Chang will warm you up this fall. Looking for a new fall dessert? Try Joanne Chang’s signature recipe from her famous Flour Bakery in Boston. Bursting with fall favorites and warm spices, this deliciously moist apple pie is an easy-to-make, yet impressive way to top off a meal.
Spiced Apple Pie
Courtesy of OXO Resident Chef Joanne Chang: Makes a 9-inch round cake
Ingredients
- 1 cup (140 grams) all-purpose flour
- 3/4 cup (100 grams) cake flour
- 1 1/2 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 1/2 cups (300 grams) granulated sugar
- 12 tablespoons (6 ounces; 170 grams) unsalted butter, at room temperature
- 2 eggs
- 4 cups (450 grams) granny smith apples, peeled and chopped (2 to 3 medium apples)
- 1/2 cup (80 grams) of raisins
- 1 cup (100 grams) walnut halves, toasted and chopped
- Confectioners’ sugar, for dusting
Instructions
Heat oven to 350 degrees. Butter and flour a 9-inch round pie pan, or if you’re using a nonstick pie pan, you can skip this step.
- Sift the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
- Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment (or a medium bowl if using a hand mixer) and mix on medium speed for 1-2 minutes, or until the butter mixture is smooth. a pale, clear yellow color. and fluffy
- Mix the flour mixture with the sugar and butter on medium speed until the butter is fully incorporated into the dry ingredients, about 1 minute. Scrape down the paddle and the sides of the bowl a few times to make sure all the butter is mixed.
- Add the eggs and mix on low speed for 10-15 seconds. Once the eggs are incorporated, turn the mixer on medium-high speed for about 1 minute, until the batter becomes light and fluffy.
- Fold in the apples, raisins, and walnuts by hand. The dough will be very hard and thick. It will seem like there are too many apples and not enough dough, but that is the intention.
- Spread the batter over the prepared cake pan and smooth it out evenly to fill the pan. Bake for 35-40 minutes, until the cake feels firm when pressed in the middle and is a dark golden brown. Let the cake cool completely in the pan on a wire rack. Invert the cake onto a serving plate, then invert it again so that it is right side up. Slice and serve with a dusting of powdered sugar.
- Note: Cake keeps tightly wrapped in plastic wrap for up to 3 days at room temperature or up to 2 weeks in the freezer; thaw overnight at room temperature before serving.
OXO tools you’ll need, perfect for gifting: apple peeler, knife, round cake pan, rubber spatula, bowlsieve, half sheet baking sheet to toast pecans, cutting board, wire cooling rack.