Directions

Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil.

Prepare the Buffalo Dipping Sauce: Whisk melted butter, sriracha sauce, tabasco sauce, vinegar & ketchup together in a bowl. Set aside.

Prepare the fries: Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter to cool.

In a large bowl, whisk egg whites until frothy, add salt and rosemary, and whisk to blend. Working in batches, toss the sweet-potato pieces in the seasoned egg whites, letting the excess liquid drip back into the bowl. Place in a single layer on prepared baking sheets. Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden brown, about 15 minutes. Serve immediately with the Hot Buffalo Dipping Sauce on the side.

Directions

Heat the olive oil in a medium saucepan set over medium heat. Add the farro and cook, stirring occasionally until the grains are coated and you begin to hear a popping sound sound. Stir in the onion and cook until translucent, about 4 minutes. Add the broth and bring to a boil. Lower the heat and simmer until the liquid is absorbed and the farro is cooked through but al dente, about 12 more minutes.

Transfer the farro to a bowl let it cool about 5 minutes. Add the Parmesan cheese, sun-dried tomatoes, parsley and the eggs. Mix well and season with salt and pepper to taste. Set aside about 15 minutes.

Meanwhile heat about 1/4-inch vegetable oil in a large non-stick or cast iron skillet set over medium-high heat until quite hot, but not yet smoking. Using a large spoon, drop batter in 2-tablespoonful mounds into oil. With a small spatula or butter knife, gently flatten each mound and fry until golden, about 4 minutes per side, carefully flipping once (adjust heat if browning too quickly). Drain on paper towels. Season with more salt and serve warm.

Directions

Heat a large, heavy bottomed sauté pan over medium heat. Add the butter. As it begins to melt, start swirling the pan frequently and watching the butter carefully. You will notice the butter will get foamy, and then the milk solids will begin to brown. Once that starts, remove skillet from heat. Smell the butter; it should have a nutty aroma, and be caramel in color.

Add the shallots and rutabaga. Return the pan to medium heat and cook, stirring often, until the vegetables begin to soften, about 10 minutes. Season with salt. Add stock and thyme leaves. Cover, and bring to a boil. Reduce heat to low, and simmer until tender, 20 to 25 minutes. Remove from heat and allow to cool slightly.

Purée vegetable mixture with mascarpone in a food processor until smooth. Season with pepper. Reheat if necessary. Garnish with more thyme leaves.