It's nearly summer here and the mercury is climbing, but for some reason our vegetable box keeps including sweet potatoes. On the one hand, it's given me a new appreciation for a vegetable I rarely seek out. On the other hand, this dish feels more in tune with seasons in the Northern hemisphere than here where it's expected to reach 40C this weekend. Unlike many Thanksgiving side dishes, this recipe doesn't feel the need to add more sweetness to the sweet potatoes. I paired it with balsamic-glazed steak on a bed of rocket (arugula!) which worked beautifully. In a colder climate, some roasted meat would be a great, comforting pairing.
Two years ago: Sole Stuffed with Crab
Three years ago: Galveston Crab Cakes
Four years ago: Quick and Easy Chinese Greens
Five years ago: Goat Cheese and Asparagus Risotto
Six years ago: Pasta with Sundried Tomatoes and Pine Nuts
Danielle's sweet potato gratin (from Ottolenghi)
Ingredients
6 medium sweet potatoes (1.5kg)
5 tbsp roughly chopped sage or thyme
6 garlic cloves, minced
2 tsp coarse salt
1/2 tsp freshly ground black pepper
250 ml whipping cream
1. Preheat oven to 200C.
2. Wash the potatoes, but don't peel. Cut them into disks 5mm thick.
3. In a bowl, mix together sweet potatoes, sage, garlic, salt and pepper.
4. Arrange the sweet potato in a deep ovenproof dish by packing them standing up next to each other. Any extra garlic or sage can go on top.
5. Cover dish with foil, place in oven and roast for 45 minutes.
6. Remove foil and pour cream over the potatoes. Roast, uncovered for 25 minutes until tender. Serve.
Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. Show all posts
Thursday, December 17, 2015
Monday, October 19, 2015
Massaman Lamb Curry with Sweet Potato
Thai food is one of those few foods that I still don't feel guilty about ordering for delivery when I'm too lazy to cook (sushi is the other big one), because I know they'll do a better job than me. I should just enjoy that state, but for some reason, I still feel the need to try to improve my Thai skills. After a couple of months in Australia, I decided I needed some local cookbooks to better acquaint me with the local produce, seafood, and cuts of meat. Spirit House popped up a few times in my review of cookbooks and I was drawn to the fact that that was also the name of where we got married. So far, the cookbook seems very accessible for a Thai book, often blending Australian ingredients with Thai flavours. Massaman curry is generally made with beef and potatoes, but lamb and sweet potato make a great variation (not to mention I had both on hand!). The recipe called for lamb leg, but I had stewing lamb (from the shoulder), so I significantly increased the cook time (think 2 hours for the first simmer) to ensure that my meat was perfectly tender. I found the sauce was a little on the thin side (although the coconut milk was also very thin) which seems to be the style here so I reduced further (actually a little too much!). The notes say making this ahead improves the flavor, so I did so. I haven't made it multiple times though so I can't compare! The end result was just as satisfying though as I hoped it would be. I'm eager to try more from this book.
Two years ago: Duck Burgers with Shiitake Mushroom Ketchup
Three years ago: Duck Stew with Black Cardamom and Cherries
Four years ago: Lamb Stir-Fry
Five years ago: Celebration Yellow Rice
Six years ago: Stuffed Zucchini
Massaman Lamb Curry with Sweet Potato (from Spirit House)
Ingredients
2 tbsp vegetable oil
500g lamb leg, diced (see notes if using shoulder)
1 large onion, chopped
1 large sweet potato, cut into bite-sized dice
2 cups coconut milk
2 tbsp Massaman Curry Paste
1/2 cup roasted, unsalted peanuts
2 tbsp palm sugar
2 tbsp fish sauce
1/4 cup tamarind water
Cooked jasmine rice
1. Heat oil in wok and sear the meat.
2. Add onion and cook for about half a minute.
3. Add enough water to cover, bring to a boil and simmer 15 minutes. (If doing the longer simmer, you'll want to cover.)
4. Add the sweet potatoes, cover the wok and simmer until partially cooked, 5 minutes.
5. Strain out meat and vegetables, reserving the broth to thin the sauce later if necessary (it wasn't for me).
6. Pour thick coconut cream from top of milk into the now empty wok, stir in curry paste, and cook for 5 minutes.
7. Mix in sweet potato, meat, and peanuts. Stir in rest of coconut milk, sugar, fish sauce, and tamarind, stirring to dissolve sugar.
8. Simmer until potatoes are cooked, about 10 minutes. Serve with rice.
Massaman Curry Paste
Ingredients
10g dried red chiles
2 cardamom seeds, roasted
1 1/4 tsp cumin seeds, roasted
1 1/2 tsp coriander seeds, roasted
1 1/2 tsp shrimp paste, roasted
1/4 tsp whole black peppercorns
2 cloves
1/4 tsp ground cinnamon
1 stalk lemongrass, finely sliced
1 tbsp peeled and finely chopped galangal
1/4 cup finely chopped garlic
1/3 cup finely chopped red onion
1. Soak chilies in hot water for 30 minutes. Remove from water and chop finely.
2. Combine roasted spices, peppercorns, cloves and cinnamon and pound in a mortar and pestle. (I cheated and used a mini food processor.)
3. Add remaining ingredients and process to a paste, using some of the soaking water if necessary.
Two years ago: Duck Burgers with Shiitake Mushroom Ketchup
Three years ago: Duck Stew with Black Cardamom and Cherries
Four years ago: Lamb Stir-Fry
Five years ago: Celebration Yellow Rice
Six years ago: Stuffed Zucchini
Massaman Lamb Curry with Sweet Potato (from Spirit House)
Ingredients
2 tbsp vegetable oil
500g lamb leg, diced (see notes if using shoulder)
1 large onion, chopped
1 large sweet potato, cut into bite-sized dice
2 cups coconut milk
2 tbsp Massaman Curry Paste
1/2 cup roasted, unsalted peanuts
2 tbsp palm sugar
2 tbsp fish sauce
1/4 cup tamarind water
Cooked jasmine rice
1. Heat oil in wok and sear the meat.
2. Add onion and cook for about half a minute.
3. Add enough water to cover, bring to a boil and simmer 15 minutes. (If doing the longer simmer, you'll want to cover.)
4. Add the sweet potatoes, cover the wok and simmer until partially cooked, 5 minutes.
5. Strain out meat and vegetables, reserving the broth to thin the sauce later if necessary (it wasn't for me).
6. Pour thick coconut cream from top of milk into the now empty wok, stir in curry paste, and cook for 5 minutes.
7. Mix in sweet potato, meat, and peanuts. Stir in rest of coconut milk, sugar, fish sauce, and tamarind, stirring to dissolve sugar.
8. Simmer until potatoes are cooked, about 10 minutes. Serve with rice.
Massaman Curry Paste
Ingredients
10g dried red chiles
2 cardamom seeds, roasted
1 1/4 tsp cumin seeds, roasted
1 1/2 tsp coriander seeds, roasted
1 1/2 tsp shrimp paste, roasted
1/4 tsp whole black peppercorns
2 cloves
1/4 tsp ground cinnamon
1 stalk lemongrass, finely sliced
1 tbsp peeled and finely chopped galangal
1/4 cup finely chopped garlic
1/3 cup finely chopped red onion
1. Soak chilies in hot water for 30 minutes. Remove from water and chop finely.
2. Combine roasted spices, peppercorns, cloves and cinnamon and pound in a mortar and pestle. (I cheated and used a mini food processor.)
3. Add remaining ingredients and process to a paste, using some of the soaking water if necessary.
Saturday, October 17, 2015
Chipotle Chicken with Creamy Spinach and Sweet Potatoes
Originally, this recipe calls for broiling the chicken which I assume would give it a nicer sear, but as mentioned before, we don't have a broiler on our oven (only a "grill") which doesn't exactly work for making a sauce out of this. It's all for the better because baking instead allowed me to add some sweet potatoes to the mix that works very well with the smoky chipotles. Note for the spinach that baby spinach here is going to become a mushy mess. Use regular spinach or might I suggest even kale or some chard?
One year ago: Persimmon and Pomegranate Salad with Arugula and Hazelnuts
Two years ago: Turkey and Sweetcorn Meatballs with Roasted Peppers
Three years ago: Aromatic Green Beans with Pounded Mustard and Cardamom
Four years ago: Pork in Green Peanut Sauce
Five years ago: Apple and Cheddar Scones
Six years ago: Breakfast Tacos
Chipotle Chicken with Creamy Spinach and Sweet Potatoes (adapted from Rick Bayless's Mexican Kitchen)
Ingredients
2 to 3 canned chipotle chiles en adobo finely chopped
1 1/4 cups whipping cream or creme fraiche, divided
4 medium-large boneless, skinless chicken breast halves
1 to 2 lbs sweet potatoes, peeled and sliced 1/4" thick
olive oil
1/4 cup chicken broth
6 cups (about 10 ounces) stemmed spinach, rinsed
salt
1. Combine chopped chipotle with 2 tbsp cream. Smear over chicken breasts and refrigerate for several hours if time permits.
2. Preheat oven to 425F.
3. Toss sweet potatoes in olive oil and salt and arrange in a single layer on a baking sheet.
4. Lay chicken breasts in a baking dish just large enough to hold them.
5. Roast chicken and sweet potatoes in oven for 20 to 25 minutes or until cooked. After 10 minutes, flip chicken and add remaining 1 cup plus 2 tbsp around the chicken.
6. Keep chicken and sweet potatoes warm while you make the sauce and spinach.
7. Pour cream mixture into a saucepan and add broth and spinach. Bring to a boil over high heat and cook until spinach is wilted and cream is reduced and thick, 3 minutes.
8. Spoon sauce around chicken and sweet potatoes and serve.
One year ago: Persimmon and Pomegranate Salad with Arugula and Hazelnuts
Two years ago: Turkey and Sweetcorn Meatballs with Roasted Peppers
Three years ago: Aromatic Green Beans with Pounded Mustard and Cardamom
Four years ago: Pork in Green Peanut Sauce
Five years ago: Apple and Cheddar Scones
Six years ago: Breakfast Tacos
Chipotle Chicken with Creamy Spinach and Sweet Potatoes (adapted from Rick Bayless's Mexican Kitchen)
Ingredients
2 to 3 canned chipotle chiles en adobo finely chopped
1 1/4 cups whipping cream or creme fraiche, divided
4 medium-large boneless, skinless chicken breast halves
1 to 2 lbs sweet potatoes, peeled and sliced 1/4" thick
olive oil
1/4 cup chicken broth
6 cups (about 10 ounces) stemmed spinach, rinsed
salt
1. Combine chopped chipotle with 2 tbsp cream. Smear over chicken breasts and refrigerate for several hours if time permits.
2. Preheat oven to 425F.
3. Toss sweet potatoes in olive oil and salt and arrange in a single layer on a baking sheet.
4. Lay chicken breasts in a baking dish just large enough to hold them.
5. Roast chicken and sweet potatoes in oven for 20 to 25 minutes or until cooked. After 10 minutes, flip chicken and add remaining 1 cup plus 2 tbsp around the chicken.
6. Keep chicken and sweet potatoes warm while you make the sauce and spinach.
7. Pour cream mixture into a saucepan and add broth and spinach. Bring to a boil over high heat and cook until spinach is wilted and cream is reduced and thick, 3 minutes.
8. Spoon sauce around chicken and sweet potatoes and serve.
Sunday, October 21, 2012
Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes
This is a lazy dinner. It takes a little bit of cooking time, but requires very little effort. As a plus, it also dirties very few dishes. I'm not a huge fan of sweet potatoes (which must explain why we keep receiving them in our CSA box). The chipotle in this recipe does a nice job of counteracting the sweetness of the potatoes. I halved the sauce, but used 3 chipotles, so feel free to increase the heat a bit.
One year ago: Salted Peanut Butter Cookies
Two years ago: Cosmopolitan Cupcakes
Three years ago: Peanut Butter Noodles
Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes (from In the Kitchen with a Good Appetite)
Ingredients
4 sweet potatoes (10 ounces each), peeled and cut into 1" pieces
3 tbsp olive oil, divided
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tbsp honey
2 tsp cider vinegar
1 1/4 tsp kosher salt
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless skinless chicken breasts
chopped cilantro or basil for garnish
1. Preheat oven to 400F.
2. Place sweet potatoes in a roasting pan and toss with 2 tbsp of olive oil.
3. Roast sweet potatoes for 15 minutes.
4. Meanwhile, in a small bowl, mix together 1 tbsp olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Rub paste on chicken.
5. Place chicken on top of sweet potatoes and roast until chicken is cooked through, 25 minutes.
6. Garnish with herb of your choice and serve.
One year ago: Salted Peanut Butter Cookies
Two years ago: Cosmopolitan Cupcakes
Three years ago: Peanut Butter Noodles
Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes (from In the Kitchen with a Good Appetite)
Ingredients
4 sweet potatoes (10 ounces each), peeled and cut into 1" pieces
3 tbsp olive oil, divided
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tbsp honey
2 tsp cider vinegar
1 1/4 tsp kosher salt
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless skinless chicken breasts
chopped cilantro or basil for garnish
1. Preheat oven to 400F.
2. Place sweet potatoes in a roasting pan and toss with 2 tbsp of olive oil.
3. Roast sweet potatoes for 15 minutes.
4. Meanwhile, in a small bowl, mix together 1 tbsp olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Rub paste on chicken.
5. Place chicken on top of sweet potatoes and roast until chicken is cooked through, 25 minutes.
6. Garnish with herb of your choice and serve.
Saturday, October 13, 2012
A Potato Mix with a Cracked Peppercorn Sauce
It wouldn't be Thanksgiving without a side of potatoes and this recipe doubles the potato fun with sweet potatoes. I'm not generally a fan of sweet potatoes after being traumatized by too many overly sweet holiday side dishes, but this recipe does a good job of balancing the sweet with spices and heat.
One year ago: Chicken-Fried Steak
Two years ago: Cranberry Vanilla Coffee Cake
Three years ago: Penne Rigata della Kay
A Potato Mix with a Cracked Peppercorn Sauce (from 660 Curries)
Ingredients
3 medium russet or Yukon Gold potatoes, peeled, cut into 1/2" cubes
1 medium sweet potato, peeled, but into 1/2" cubes
1 1/2 tsp coarse salt
1 tsp black peppercorns
1/4 tsp whole cloves
1/4 tsp cardamom seeds from green or white pods
1 cinnamon stick, broken into pieces
1 tsp ground Kashmiri chiles (or 1/4 tsp cayenne + 3/4 tsp sweet paprika)
2 tbsp canola oil
1 tsp black or yellow mustard seeds
12 grape tomatoes, halved or 1 medium tomato, cored and cut into 1" pieces
12 to 15 medium to large curry leaves
2 tbsp finely chopped cilantro
1. Place potatoes in a medium-size saucepan, add 3 cups water, and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, but still firm-looking, 8 - 10 minutes.
2. Meanwhile, combine salt, peppercorns, cloves, cardamom, and cinnamon in a mortar. Pound until it resembles coarse sawdust. Stir in ground chiles.
3. Reserve 1/2 cup cooking water and drain.
4. Dry out saucepan, add oil, and heat over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping.
5. Add tomatoes, curry leaves, and spice mixture and cook uncovered until tomatoes have softened, 2 - 4 minutes.
6. Pour in reserved cooking water and scrape pan to deglaze. Add potatoes and stir. Simmer until potatoes are warmed through, 2 - 4 minutes.
7. Stir in cilantro and serve.
One year ago: Chicken-Fried Steak
Two years ago: Cranberry Vanilla Coffee Cake
Three years ago: Penne Rigata della Kay
A Potato Mix with a Cracked Peppercorn Sauce (from 660 Curries)
Ingredients
3 medium russet or Yukon Gold potatoes, peeled, cut into 1/2" cubes
1 medium sweet potato, peeled, but into 1/2" cubes
1 1/2 tsp coarse salt
1 tsp black peppercorns
1/4 tsp whole cloves
1/4 tsp cardamom seeds from green or white pods
1 cinnamon stick, broken into pieces
1 tsp ground Kashmiri chiles (or 1/4 tsp cayenne + 3/4 tsp sweet paprika)
2 tbsp canola oil
1 tsp black or yellow mustard seeds
12 grape tomatoes, halved or 1 medium tomato, cored and cut into 1" pieces
12 to 15 medium to large curry leaves
2 tbsp finely chopped cilantro
1. Place potatoes in a medium-size saucepan, add 3 cups water, and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, but still firm-looking, 8 - 10 minutes.
2. Meanwhile, combine salt, peppercorns, cloves, cardamom, and cinnamon in a mortar. Pound until it resembles coarse sawdust. Stir in ground chiles.
3. Reserve 1/2 cup cooking water and drain.
4. Dry out saucepan, add oil, and heat over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping.
5. Add tomatoes, curry leaves, and spice mixture and cook uncovered until tomatoes have softened, 2 - 4 minutes.
6. Pour in reserved cooking water and scrape pan to deglaze. Add potatoes and stir. Simmer until potatoes are warmed through, 2 - 4 minutes.
7. Stir in cilantro and serve.
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