Monthly Archives: November 2013

Sweet Potato Soup with Thyme

Soups
  • 1 tablespoon olive oil
  • 3 pounds sweet potatoes, peeled and cubed
  • 2 carrots, peeled and quartered
  • 2 onions, peeled and quartered
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
  • Zest and juice of 1 lemon
  • 2 cups chicken or vegetable stock
  • 4 cups water

Heat oil in a large stockpot. Add sweet potatoes, carrots, onion, garlic and thyme and cook for 5 minutes, stirring often. Add lemon zest, juice, stock and water; cover and simmer 40 minutes or until soft. In a food processer, process soup until desired texture is reached. Garnish with thyme and serve. 

Sweet Potato Baguettes

Appetizers and Snacks
  • Sweet Potato Baguettes3 pounds sweet potatoes
  • 1/3 cup milk
  • 1 egg
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 baguettes, sliced and lightly toasted 

Peel sweet potatoes and cut into chunks. Place chunks in a large saucepan, cover with water and bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain. In a large bowl, beat the sweet potatoes, milk, egg, brown sugar, salt, vanilla and cinnamon until smooth. Transfer to a 1 1/2-qt. baking dish coated with cooking spray and bake, uncovered, at 350 degrees for 25-30 minutes or until sweet potatoes are heated through. Spoon onto baguette slices and garnish with freshly ground pepper. Serve hot. Makes 16-20.

Chicory, Walnut & Apple Salad with Roquefort

Salads
  • Chicory, Walnut & Apple Salad with Roquefort3-4 heads chicory (red and white)
  • 4 tablespoons olive oil
  • 1 red apple, thinly sliced
  • 1 green apple, thinly sliced
  • 1 cup Roquefort, crumbled
  • 1 cup walnuts
  • 1 cup arugula
  • 1 teaspoon freshly chopped chives 

Slice the base off the chicory and peel off the leaves until you reach the core. Slice and arrange on a plate. Drizzle with a little olive oil and season with salt and pepper. Top with apple slices, Roquefort, walnuts, arugula and chives.

Baked Mashed Potato Medallions

Side Dishes
  • http://www.dreamstime.com/stock-photos-dish-potatoes-mushrooms-image281846932 pounds Russet or Yukon Gold potatoes
  • 7 tablespoons butter, diced
  • 7 tablespoons heavy cream, divided
  • 4 egg yolks, divided
  • 4 tablespoons bread crumbs
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon sugar
  • 2 teaspoons French tarragon, finely chopped
  • 1 tablespoon garlic chives, finely snipped
  • 1/2 teaspoon white pepper, freshly ground
  • 1 cup sliced mushrooms
  • 1 cup Monterey Jack cheese
  • 2-3 teaspoons diced sun-dried tomatoes for garnish

Peel the potatoes and place them in a pot. Fill it with cold water until the potatoes are barely covered. Bring to a boil, add 1/2 teaspoon of salt; and reduce the heat to medium high. Cook 20-23 minutes until potatoes are fork-tender. Drain and let cool. Once the potatoes are cool enough to handle, mash them with butter.

Preheat the oven to 400 degrees. In a mixing bowl, beat 3 egg yolks with sugar for about 2-3 minutes until a pale yellow foam appears. Stir in nutmeg. Pour the egg yolks over the mashed potatoes; stir in the herbs, breadcrumbs and 6 tablespoons of heavy cream. Mix well and season with salt and pepper. Form into small patties and place 2 inches apart onto parchment-lined sheet pans. Using a fork, beat the remaining egg yolk with 1 tablespoon of heavy cream. Lightly brush the egg wash over the potatoes, coating the entire outer surface. Top with cheese, sliced mushrooms, salt, pepper and minced sun-dried tomatoes. Bake 10-15 minutes or until heated through. (For golden brown medallions, broil for an additional 2 minutes or so.) Serve hot. Makes 8 servings.