Food for Too Many Thoughts: The Comforting Meals Two Chefs Are Cooking on Election Night

It was Hippocrates who said, “Let food be thy medicine.” And as far as tonight’s election goes, we can only assume that a generous helping of comfort food is what Doctor H would have ordered. No one can predict what the next few days have in store for us, but what is certain is as we all wait for election results to come in, anxieties, tensions, and curiosities will run high—hence the need for some seriously satisfying comfort food.

While mac-and-cheese or anything involving a potato will do just fine, we ve asked chefs Marcus Samuelsson and Melissa King how they’re approaching their own comfort-inducing election-night menu. For Samuelsson (chef and owner of New York’s Hav Mar, Metropolis, and Red Rooster Harlem), it’s pizza—but of course, he’s not whipping up your traditional Neapolitan pie. Instead, he’s making a Doro Wat Pizza that folds Ethiopian flavors into the Italian classic. Meanwhile, King is leaning into the warming, restorative potential of shrimp and pork wontons in broth.

Both of these recipes, below.

Melissa King’s Shrimp and Pork Wontons in Broth

“I plan to make dumplings with friends on Election Day,” says King. “As a Cantonese American, Hong Kong-style shrimp and pork wontons remind me of my family and the home we came from. I have beautiful memories of standing around a table with my grandma, mom, and sister, wrapping hundreds of wontons together in the San Gabriel Valley. It’s a tradition that brings us together and a cozy dish that brings me great comfort.”

Photo: Melissa King

Makes ~50 wontons

• ½ pound shelled, deveined shrimp, roughly chopped into a paste
• ½ pound ground pork
• 2 scallions, thinly sliced
• 2 tablespoon water
• 1 tablespoon Shaoxing wine
• 1 tablespoon toasted sesame oil
• 1 tablespoon light soy sauce
• 1 tablespoon kosher salt
• 2 teaspoons finely grated ginger
• 1 teaspoon white sugar
• 1 teaspoon cornstarch, plus more for dusting
• ½ teaspoon ground white pepper
• 50 yellow wonton (square) wrappers

• 1 quart low sodium chicken broth
• ½ teaspoon kosher salt
• ¼ teaspoon ground white pepper
• Scallions, thinly sliced for garnish

1. In a large mixing bowl, combine the shrimp, ground pork, scallions, water, Shaoxing wine, sesame oil, soy sauce, salt, ginger, sugar, cornstarch, pepper, and mix well, about 30 seconds. Set up a small bowl of water, a large baking sheet generously dusted with cornstarch to prevent sticking, and kitchen towels to cover wontons and the wrappers as you form them, so they don’t dry out.
2. To make each wonton, hold a wrapper in one hand and scoop 1 generous teaspoon of the filling into the center of the wrapper. Dip a fingertip into the water and use it to moisten the edges of the wrapper. Fold the wrapper in half over the filling to make a rectangle, then press the edges to seal, forcing out any air pockets. Holding the rectangle seam side up, moisten the bottom corners, and connect the corners, pinching so they adhere.
3. Put the wontons on the baking sheet, leaving a little space between each one and covering with a kitchen towel. To store, wrap the baking sheet tightly with plastic wrap and freeze overnight.
4. Transfer to a resealable bag and freeze for up to 2 months. Do not thaw before cooking.

1. Bring a large pot of water to a boil. Bring all ingredients for the broth to a gentle simmer.
2. Work in three or four batches to cook the wontons. Carefully add the wontons to the boiling water, gently stirring to prevent sticking, and cook until they float to the surface and the filling is fully cooked, about 2 minutes (or about 3 minutes if frozen). Use a strainer to remove the wontons, giving them a gentle shake to drain them well, then transfer them to bowls. Ladle the broth over the wontons and sprinkle with scallions. Serve immediately.

Marcus Samuelsson’s Doro Wat Pizza

“When it comes to cooking up a classic, go-to food for a comfy night in with family or friends, I love a good pizza. This recipe is all about the Doro Wat, taking inspiration from a classic Ethiopian recipe to take this dish to the next level with spicy, stewed chicken.  Plus, I add in some slow braised collard greens to make it the ultimate comfort food,” he says.

• 8 oz boneless chicken thighs
• 1 large red onion small diced
• 1⁄3 cup minced fresh ginger
• 1⁄3 cup minced fresh cloves garlic
• 1⁄2 cup unsalted butter
• 1 teaspoon ground fenugreek
• 2 1⁄2 tablespoons berbere seasoning
• 16 oz canned crushed tomatoes
• Salt pepper to taste

1. Season the chicken with salt and pepper, and set aside. Heat the butter and fenugreek in a large cast iron pot on medium heat. Once the butter has melted, add diced onion, minced ginger, and minced garlic. Stir to combine, decrease the heat to low, cover, and cook, stirring occasionally, until the vegetables are caramelized (approximately 45 minutes). Preheat the oven to 350 degrees Fahrenheit. Add the berbere and stir for 2 to 3 minutes. Add the crushed tomatoes, stir, and bring to a simmer, about 5 minutes. Place chicken in the pot and fold the sauce over the chicken. Cover and braise in the oven until the chicken is cooked through and tender (approximately 25- 30 mins). Remove from the oven and leave to cool. Shred the chicken and fold back into tomato sauce.

• 10lbs chopped collard greens
• 6 onion (small dice)
• 10 cloves garlic (sliced)
• 6 cup maple syrup
• 4 cups Dijon mustard
• 6 qt chicken stock
• 4 cup apple cider vinegar
• 1 cup smoked paprika
• 1 cup granulated onion
• 1 cup granulated garlic
• 1 tsp crushed red pepper
• 1⁄3 cup kosher salt
• 1 lb butter

1. In a large pot, saute onions and garlic with butter for 5-10 min on medium heat. Then add in the collards, chicken stock, spices, mustard and vinegar. Cook for 45 minutes at medium heat, stir occasionally. Once the collards become tender, remove from heat. Adjust seasoning with salt and pepper.
2. Place all ingredients in a medium sauce pot and bring to a very low simmer over low heat, about 30 minutes. Once the curdles form, turn off the heat and let it settle for at least 30 minutes. Strain through a chinois until about 3/4th of the moisture is removed.

• 3 cups doro wat
• 1 cup collard greens
• 1 cup goat cheese
• 3 large leaves of fresh chopped basil
• 1 6-inch ready pizza dough
• 1 tablespoon olive oil

1. Place doro wat on top of pizza dough. Spread out evenly. Next, repeat the step with braised collard greens. Next step, evenly spread goat cheese on top. Bake in a 500-degree oven for 2-3 mins. Garnish with fresh basil and olive oil.