Roasted Sweet Potato Wedges with Lemon Grass Creme Fraiche

Another from Plenty. The yams are roasted with ground coriander and olive oil, and the sauce is made of lemongrass, ginger, lime juice and zest, and creme fraiche, and garnished with chillies and cilantro.

Fresh Black Eyed Peas and Smashed Sweet Potato

All summer long I have been eagerly anticipating the appearance of this little box tucked away at the back of the market, and yesterday it showed up! These fresh black eyed peas are so good, nutty and sweet, and cook up really quickly with some herbs and a tomato from the garden. I like to eat them with smashed, roasted sweet potatoes, finished with really good olive oil and sea salt.

Roasted Sweet Potato and Cranberry Beans with Ricotta

This is a River Cafe dish that's become a staple in my kitchen. I love making it with fresh cranberry or Borlotti beans when they are in season because it speeds up the cooking process, but it's just as good with dried beans soaked overnight. The beans are cooked with sage, garlic and a tomato, and the sweet potato is cut into chunks, tossed with olive oil, marjoram, and chili flakes, and roasted at 400 degrees for about a half hour. Fresh mozzarella is amazing with this dish but I didn't have any... to be honest, the ricotta just wasn't the same.

Roasted Chicken and Lemon Potatoes

When Erik decides he wants to eat meat, I never hesitate. We roasted a chicken with these fantastic potatoes from River Cafe- you just slice up lemons and toss them with the potatoes, garlic, olive oil and herbs. Delish!

Roasted Sweet Potatoes and Beets with Oregano and Chili, Sauteed Broccoli with Garlic and Sea Salt

After last night's visit to the county fair (and my dinner of sausage on fried bread, and sickeningly sweet apricot pie), I wanted to eat a ton of veggies today. Erik and I made our favorite salad with borlotti beans and sweet potatoes for lunch, and for dinner I roasted some beets to go along with the leftover yams, and sauteed some broccoli as well. Yum!

Horseradish Potato Salad

From Jamie Oliver. Potatoes tossed in creme fraiche, horseradish, celery, parsley, tarragon, and lemon juice.

Roasted Sweet Potatoes with Quinoa and Mozzarella di Buffala

Sweet Potato Gnocchi with Kale, Caramelized Onions, Fried Sage, and Crispy Pancetta

Gnocchi recipe here. We found that it needed more flour (almost 2 cups more), but I'd say just use your instincts.

Gnocchi

This is another recipe from Deb at Smitten Kitchen.

2 lbs boiling potatoes
1 1/2 C flour
Pinch of salt
1 large egg, lightly beaten


Boil the potatoes until fork tender. Pass through a ricer, or grate into a large bowl with the fine side of a box grater. Add the egg and mix together with a wooden spoon. Add the flour a little at a time until thoroughly combined. Transfer to a floured board and knead like you would bread dough (for about 3-4 minutes). Divide into 6 pieces and roll each piece with your hands into "ropes" about 3/4 inch thick. Chop into 1 inch "pillows." If you'd like, roll each pillow across the back of a fork to create the traditional shape. At this point you can boil the gnocchi (add to a pot of boiling, salted water and cook for about 1 minute after they have risen to the surface), pan fry them until browned*, or freeze them for later use.

*To pan fry, I boiled the gnocchi until they rose to the surface of the water, tossed them with a little olive oil, salt and pepper, and then threw them in a hot pan for a few minutes. They were delicious this way!

Chorizo and Sweet Potatoes Over Polenta

Pasta with Caramelized Sweet Potatoes, Arugula, Purple Basil and Goat Cheese

To caramelize the sweet potatoes: parboil them just so they are barely cooked, and then let them caramelize in a hot pan with olive oil (or butter!), some garlic and seasoning. To make them extra sweet, you could add some honey or brown sugar.

Sweet Potato and Goat Cheese Tacos

This is pretty much a direct rip off from Doña Tomas... except theirs were called "quesadillas" and served with an amazing tomatillo salsa. Lacking tomatillos, I just used lemon thyme instead of regular thyme to add a little citrus to the dish.


1 medium sweet potato/yam, peeled and diced
1/2 small onion, diced
1 clove garlic, minced
lemon thyme
goat cheese
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.

Warm Fingerling Potatoes with Olive Oil and Sea Salt, Over Baby Greens

Mid Century Supper!

Here are the pics from Jenn and my dinner experiment... The diptychs show the photo from the original cookbook on the left, with our version on the right. I was especially excited to finally make the "Meatloaf Train," which has always been one of my most prized recipes. I should note that the cake was decorated by a very capable 10-year old. We also served cheese fondue with the canapes, but I didn't get a good pic. I'm not posting recipes, but if anyone wants them, please let me know.

Third Degree Potatoes

Believe me, I hate Rachel Ray as much as anyone, but I have to admit that I occasionally do take her tips and recipes to heart. This recipe is one that she adapted from Jacques Pepin (who is near and dear to my heart), and I have further adapted it, hence "three degrees." These potatoes are flavorful and buttery, and would be lovely alongside almost any meal.

3 lbs small Yukon Gold potatoes
3 C chicken broth (you could also use vegetable broth)
3 Tbs butter
Small bunch of fresh thyme
6 cloves garlic
Salt and pepper

Arrange the potatoes in a single layer in the bottom of a heavy bottomed pot or skillet. Add the chicken broth and butter, along with several whole sprigs of thyme and the whole garlic cloves (you can leave them unpeeled). Season with salt and pepper. Cover and cook on medium-high heat until the potatoes are just tender.

Remove the lid and with the back of a spoon, or the bottom of a glass, press down on the tops of the potatoes just to crack them open (don't smash them too hard!). Continue to cook until all the liquid has evaporated, and then brown the potatoes on both sides. Garnish with a little thyme and sea salt and serve.

Dad's Potato Latkes

My dad makes these latkes once a year for Chanuka. Unlike the traditional latke, which is made with shredded potato and fried until crispy, these latkes are made with pureed potato and therefore have the consistency of a regular pancake. We like to serve them with homemade applesauce and sour cream.


1/4 C milk
1 egg
2 C raw, diced potatoes (about 2 medium potatoes, or 3/4 lb)
1 small onion, diced
2 Tbs flour
3/4 tsp salt
1/4 tsp baking powder

Put all ingredients (in the order listed) into a blender. Cover and blend on high speed until all the potatoes go through the blades (do not overblend, or the potatoes will be liquified!).

Pour in small amounts onto a hot, greased griddle or frying pan. Fry until golden brown on both sides, turning once. Allow 15 minutes cooking time per batch.

Sweet Potato Casserole

This is my version of the classic, sans marshmallow (which you could certainly add if so desired). One of my favorite things about cooking Thanksgiving dinner is that all the dishes are so simple to put together. Most of my recipes have the following instructions: combine all ingredients, bake. This one is no exception, and can be made with pumpkin or squash as well.


8 large sweet potatoes or yams
1/2 C butter
1 C cream
1 1/2 C brown sugar
Cinnamon
Allspice
Nutmeg
Cardamon
1 C chopped pecans

Peel and quarter the sweet potatoes. Place them in a steamer basket over boiling water; cover and cook until fork tender, and drain. In a large bowl, mash the potatoes with the cream, butter and spices, and half the sugar. Spread the mixture into a baking dish and top with the remaining sugar and the pecans, and dot with bits of butter (or drizzle with melted butter). Bake for 30 minutes at 350 degrees.

Thanksgiving Turkey with Roasted Root Vegetables

This year I am used a heritage turkey, which is an ecologically and economically wise choice. This was also my first time brining a bird, having heard great things about the results, but I honestly didn't see much difference in the flavor or texture of the meat. I've included the instructions (from Martha) I followed here. I also love roasting root vegetables, and I make this combination of them often as a vegetarian side dish, even when I'm not serving poultry. It's easy to just place the chopped and steamed vegetables in a baking dish, and toss them with herbs and a little butter or olive oil, and bake for about an hour at 350 degrees.


1 turkey, 12-14 pounds
3 large turnips
6 parsnips
4 purple potatoes
8 carrots
2 yams
1 celeriac root
2 medium onions
1 bulb garlic
1 blub fennel
1/4 C fresh thyme leaves
2 medium apples
2 Tbs fennel seed
2 Tbs cumin
1/2 C olive oil
1/2 C butter

For the brine:
7 quarts water
1 1/2 C kosher salt
6 bay leaves
2 Tbs whole coriander seeds
1 Tbs juniper berries
2 Tbs black peppercorns
1 Tbs fennel seed
1 tsp mustard seed
1 bottle dry riesling
2 medium onions, quartered
6 garlic cloves
1 bunch fresh thyme

24 hours in advance, combine the brining ingredients in a large bucket or brining bag, and submerge the turkey. If necessary, weigh the bird down with a plate, so that it is fully submerged. Refrigerate or keep chilled in a cooler, turning over halfway through.

Meanwhile, chop all the vegetables into large and somewhat uniform sized pieces, and shell the garlic. Steam the turnips, carrots, parsnips, celeriac, yams, and potatoes until just tender. Toss all the vegetables with the olive oil, cumin, fennel, and fresh thyme. Place in the bottom of a large roasting pan, and dot with butter.

After 24 hours, remove the bird from the brine and dispose of liquid. Preheat the oven to 500 degrees. Rub the turkey all over with canola oil or butter, and place in the roasting pan on top of the vegetables. Stuff the cavity with the onions and herbs from the brine, or with stuffing if you prefer. Roast for 30 minutes, and then turn the oven temperature down to 350 degrees. Cover the breast of the turkey with a double layer of aluminum foil to prevent burning. Continue to roast for 2 1/2 hours more, or until the temperature of the meat is about 180 degrees. Remove from the oven and allow the turkey to sit for at least 10 minutes before carving.

Shepherd's Pie

Eric has been asking me to make this for ages, so I thought I'd give it a try. This is Michael Chiarello's recipe, but I've made a few changes, based on what I did and what I would do next time.


1 Tbs olive oil
1 1/2 lb ground beef, lamb, or turkey
3 medium carrots, peeled and chopped fine
1 C green peas
2 medium onions, diced
1 level Tbs tomato paste
2 Tbs fresh thyme leaves
2 Tbs chopped fresh parsley
1/2 tsp ground cinnamon
1 Tbs flour
1/2 C red wine
1 C beef or chicken stock
Salt and pepper
2 lbs Yukon gold potatoes
2 Tbs butter
1/2 C cream or milk

Preheat the oven to 400 degrees.

Heat the olive oil over medium heat in a deep pan. Brown the meat and remove from the pan with a slotted spoon. Add the onions and sautee until lightly browned, about 5 minutes. Add the copped carrots and cook for another 5 minutes. Add the tomato puree, herbs and cinnamon. Stir for a couple of minutes to combine, and then stir in the flour until the liquid is absorbed. Now add the red wine and stock. Season with salt and pepper. Return the meat to the pan and bring to a boil. Add the peas. Cover, turn the heat to low, and simmer for about 30 minutes, until the meat is fully cooked.

Meanwhile, peel the potatoes, cut them, into large pieces, and place in a pot of cold, salted water. Bring the water to a boil and cook the potatoes until tender, about 10 minutes.

When the potatoes are done, drain them, return them to the pot, cover with a cloth to absorb the steam, and leave them for about 5 minutes. Next, add the butter and cream, and mash them. Season with salt and pepper. When the meat is ready, spoon it into a large baking dish and level with the back of the spoon. Spread the potatoes evenly all over. Bake until the top is crusty and golden, about 25 minutes. Sprinkle the remaining thyme on top, and let stand a few minutes before serving.

Roast Chicken with Garlic Mashed Potatoes and Spinach Salad

I learned how to roast a chicken from Jamie Oliver. We had cable television for a little while when I was living in Providence, and I literally scheduled my day around programs on the Food Network, particularly "The Naked Chef". In addition to his boyish charm and adorable kitchen, Jamie Oliver knows how to cook simply, using good fresh ingredients and a lot of heart. I have a few of his cookbooks, and I love his recipes, but I have to say that SEEING him prepare the roast chicken on his show is what truly convinced me of how easy and delicious it would be. Over the last few years, I have adapted and elaborated on his recipe, but I still follow his method. It's amazing how wonderful a whole roasted chicken looks, fresh out of the oven, and it's by far one of the simplest dinners I make. My favorite way to serve it is with garlic mashed potatoes and a spinach salad.

For the chicken:

1 whole roasting chicken
2 sticks of butter, softened
Bunch of fresh thyme
1 large lemon
Several cloves of garlic

Clean the chicken with cold water, pat dry with paper towels and place in a roasting pan. Carefully remove the leaves from the thyme into a small bowl. Zest the lemon into the same bowl, and then add salt and pepper, and the butter. Using your hands, scrunch everything into the butter. Lift the skin from the breast of the chicken away from the meat, and stuff this space with the butter mixture. Rub the remaining bit of butter from your hands all over the top of the skin. With a sharp knife, slash the thighs and push garlic cloves into the incisions. Place more garlic and the zested lemon (cut in half) in the cavity of the chicken. Cook at 425 for 20 minutes before basting, and then for another 40 minutes. When it's done roasting, let the chicken sit for 10 minutes before carving.

If you want to roast some vegetables with the chicken (I recommend parsnips, carrots, potatoes and fennel), chop them up and steam them, and then add them to the pan around the chicken after 20 minutes. When you baste the bird be sure to coat the vegetables in the juices as well.

For the Potatoes:

Yukon Gold potatoes
1 bulb of garlic
Butter
Cream or milk

Cut the top off the garlic bulb and wrap in foil, leaving a little vent at the top. Bake in the oven for about a half hour (you can do this while the chicken is roasting). Meanwhile, boil the potatoes with the skins on. When the garlic is done roasting, squeeze out the soft cloves and mash with the potatoes in a large bowl. Add butter, cream, salt and pepper to taste. I like my potatoes chunky, but if you want them smoother, run the mixture through a food processor.

For the Spinach Salad:

Fresh baby spinach
Cherry tomatoes, halved
1 hard-cooked egg per person, sliced
Red onion, finely sliced
Dijon mustard
Olive oil
Lemon juice
Sugar

Mix the mustard, olive oil, lemon juice, and a bit of sugar (to taste) to make a dressing. Season with salt and pepper. Toss the spinach, tomatoes and onions in this dressing, and add the sliced eggs on top.