The Culinary Connoisseur
No Potatoes, Please
If
you are looking for filling dishes to prepare this Pesach that do not
contain potatoes look no further than the bin located right next to
the potatoes!
The
sweet potato is not actually a potato, only a distant cousin.
Potatoes are tubers; sweet potatoes are roots. The reason for the
name may be found in the original Spanish name for sweet
potato—“batata.” From there it was an easy change to potato and
the mistake that the two are related.
sweet potato is not actually a potato, only a distant cousin.
Potatoes are tubers; sweet potatoes are roots. The reason for the
name may be found in the original Spanish name for sweet
potato—“batata.” From there it was an easy change to potato and
the mistake that the two are related.
It
is thought that they originated in South America and native travelers
spread this tasty root throughout the northern hemisphere as well.
Currently, sweet potatoes are an important part of cuisines
throughout the world.
is thought that they originated in South America and native travelers
spread this tasty root throughout the northern hemisphere as well.
Currently, sweet potatoes are an important part of cuisines
throughout the world.
Sweet
potatoes can be baked, grilled, steamed, sautéed and roasted. Their
mildly sweet flavor lends itself to both sweet and savory dishes.
Bake up some sweet potatoes wedges with cinnamon and a sprinkle of
sugar or add them to a gratin; sliced with leeks and pastrami
bits—both dishes will please you family. The sweet potato has
yellow or orange flesh, and its thin skin may either be white,
yellow, orange, red or purple. Sometimes this root vegetable will be
shaped like a potato, being short with rounded ends, while other
times it will be longer with tapered ends.
potatoes can be baked, grilled, steamed, sautéed and roasted. Their
mildly sweet flavor lends itself to both sweet and savory dishes.
Bake up some sweet potatoes wedges with cinnamon and a sprinkle of
sugar or add them to a gratin; sliced with leeks and pastrami
bits—both dishes will please you family. The sweet potato has
yellow or orange flesh, and its thin skin may either be white,
yellow, orange, red or purple. Sometimes this root vegetable will be
shaped like a potato, being short with rounded ends, while other
times it will be longer with tapered ends.
When
selecting sweet potatoes choose those that are smooth, plump, dry and
clean. Always use a stainless steel knife when cutting a sweet
potato or the flesh will discolor. It takes six to eight weeks after
harvest for sweet potatoes to reach their peak in sweetness when
baked. They can be stored at home for up to two months in a dark cool
place.
selecting sweet potatoes choose those that are smooth, plump, dry and
clean. Always use a stainless steel knife when cutting a sweet
potato or the flesh will discolor. It takes six to eight weeks after
harvest for sweet potatoes to reach their peak in sweetness when
baked. They can be stored at home for up to two months in a dark cool
place.
RoastedSweet Potato Soup with Crispy Shallots
Roasting
sweet potatoes will keep all the nutritional benefits and bring out
their inherent flavor.
sweet potatoes will keep all the nutritional benefits and bring out
their inherent flavor.
for
the soup:
the soup:
8
medium sweet potatoes, divided
2
tablespoons olive oil
6
cloves garlic, peeled
1
leek, washed and chopped (white & light green only)
1/2
teaspoon cumin (optional)
1/2
cup apple juice
5
cups chicken broth or water
kosher
salt and freshly ground pepper to taste
for
the garnish:
8-10
shallots, peeled
2
tablespoons canola oil
Preheat
oven to 350 degrees F. Wash 6 sweet potatoes and cut them in half
lengthwise.
Place
them on a parchment-lined baking sheet, cut side down. Roast 45
minutes or until soft. Removed from oven and allow to cool slightly.
Heat olive oil in a 4-5 quart pot. Sauté leeks and garlic with cumin
until softened and fragrant. Peel remaining sweet potatoes and slice
them in rounds. Add sweet potatoes, juice and broth or water to the
pot. Season with salt and pepper.
them on a parchment-lined baking sheet, cut side down. Roast 45
minutes or until soft. Removed from oven and allow to cool slightly.
Heat olive oil in a 4-5 quart pot. Sauté leeks and garlic with cumin
until softened and fragrant. Peel remaining sweet potatoes and slice
them in rounds. Add sweet potatoes, juice and broth or water to the
pot. Season with salt and pepper.
Cook
over medium heat 20 minutes or until sweet potato slices are soft.
Using a hand blender, puree the soup until smooth. Heat canola oil in
a medium sized frying pan. Slice shallots as thinly as possible.
Sauté shallots
over medium heat 20 minutes or until sweet potato slices are soft.
Using a hand blender, puree the soup until smooth. Heat canola oil in
a medium sized frying pan. Slice shallots as thinly as possible.
Sauté shallots
in
hot oil until browned and crispy. Drain on paper towels.
hot oil until browned and crispy. Drain on paper towels.
Serve
soup topped with a sprinkle of crispy shallots. Serves
6
soup topped with a sprinkle of crispy shallots. Serves
6
¼ cup light olive oil
¼ cup dark brown sugar or granulated sugar
¼ cup water
1 teaspoon salt
¼ teaspoon ground ginger
1 cinnamon stick
4 pounds sweet potatoes
Preheat oven to 400 degrees F. Line a sheet
pan with parchment.
In a medium saucepan, bring to a boil the oil,
sugar, water, salt and ginger. Add the cinnamon stick and simmer
5minutes, stirring occasionally. Remove cinnamon stick and discard.
sugar, water, salt and ginger. Add the cinnamon stick and simmer
5minutes, stirring occasionally. Remove cinnamon stick and discard.
Peel sweet potatoes and cut them in wedges
lengthwise. Toss potato wedges with brown sugar mixture and spread
on prepared pan. Bake 40 minutes or until tender, stirring once
after 20 minutes. Serve immediately.
lengthwise. Toss potato wedges with brown sugar mixture and spread
on prepared pan. Bake 40 minutes or until tender, stirring once
after 20 minutes. Serve immediately.
6 ounces pastrami or leftover roast, slicedthick & cut into 1/4” dice
4 tablespoons mild olive oil
2
large leeks, halved lengthwise and soaked
4-5 cloves garlic
crushed
1 cup chicken or vegetable stock (soup)
1 teaspoon kosher salt, divided
2 eggs
2
heaping tablespoons mayonnaise (purchased or homemade)
freshly
ground black pepper
2 medium sweet potatoes
4 medium Idaho or
russet potatoes
prepare the leek filling:
2 eggs
2
heaping tablespoons mayonnaise (purchased or homemade)
freshly
ground black pepper
2 medium sweet potatoes
4 medium Idaho or
russet potatoes
prepare the leek filling:
In a medium sized sauté pan, heat the olive
oil. Add the meat and sauté, stirring occasionally, until
heated through, about 5-6 minutes. While the meat is cooking,
drain the leeks and slice them into 1/4” pieces. Set aside.
Remove pastrami with a slotted spoon and set aside.
Add
the garlic and leeks to the saucepan. Cover and sweat for 5
minutes over a low flame, stirring occasionally. Don’t allow
them to brown. Add the broth, and 1/2 teaspoon salt.
Bring to a boil and simmer 5 minutes. Add the, pepper and
meat. Allow to cool 5 minutes and beat in the eggs and
mayonnaise.
oil. Add the meat and sauté, stirring occasionally, until
heated through, about 5-6 minutes. While the meat is cooking,
drain the leeks and slice them into 1/4” pieces. Set aside.
Remove pastrami with a slotted spoon and set aside.
Add
the garlic and leeks to the saucepan. Cover and sweat for 5
minutes over a low flame, stirring occasionally. Don’t allow
them to brown. Add the broth, and 1/2 teaspoon salt.
Bring to a boil and simmer 5 minutes. Add the, pepper and
meat. Allow to cool 5 minutes and beat in the eggs and
mayonnaise.
prepare the gratin:Preheat oven to 350
degrees. Peel and slice the potatoes and sweet potatoes,
1/4” thick. Lightly grease a 9”x13” or 2 quart casserole
dish. Arrange one overlapping layer of Idaho potatoes in the
pan. Season the potatoes with a pinch of salt and pepper.
Spread 1/3 of leek filling evenly over the potatoes. Arrange a
layer of overlapping sweet potatoes over the leek filling.
Season with a pinch of salt and pepper. Spread 1/3 of leek filling
over the sweet potatoes. Arrange the last layer of potatoes
over the leek filling. Season the potatoes once again with a
pinch of salt and pepper. Using your hands, or a large
spatula, press down on the potatoes to compact the layers.
Spread the remaining leek filling over the top.
Bake 1 hour
or until golden and crispy on top. Allow to rest 15 minutes
before serving. May be made 2 days in advance and reheated
before serving.