Friday, October 30, 2009
As I've posted many times before, I have a huge crush on Jamie Oliver. Ever since his days as the Naked Chef, I've been following his cookbooks, television shows, products, projects and now... his magazine. I love getting Jamie Magazine every other month more than any other piece of mail. It's chock full of simple, rustic recipes, including the magnificent "recipe a day" centerfold, and is a constant source of cooking inspiration for me. I am so excited for his American tv series to start!
I had leftover polenta from last night's dinner, so I decided to have it for dinner with this chorizo and butter bean "stew" from the latest issue of Jamie. One thing I love about Jamie's recipes is that they are very intuitive, so even though he provides quantities and instruction, it's pretty easy to just look at the ingredients and improvise. I made this by just sauteing some Spanish chorizo with onion, adding some canned tomatoes and beans, and simmering until it was all good and soft. It was, as Mr. Oliver would say, "easy peasy" and deliciously smoky on a cold autumn night.
*Note: I also served this on top of crostini as an hor d'oeuvre at my last dinner party and it was a huge hit! I paired them with my "Out Like a Lamb" cocktail, which really complimented the smokiness of the chorizo. To make crostini, just slice good bread, brush with olive oil, and bake for a few minutes until it gets crispy. Then top with whatever you like!
Thursday, October 29, 2009
Sunday, October 25, 2009
1/2 small onion, diced
1 clove garlic, minced
salt and pepper
3 small corn tortillas
Parboil the sweet potato. Sautee the onion and garlic until lightly caramelized. Add the sweet potato and season with thyme, salt and pepper. Serve in small corn tortillas.