For Jay : Melanie's African Sweet Potatoes

This is a dish which we've made several times, to rave reviews. All of the ingredients are pictured here. This dish is actually a good example of playfulness and experimentation.

When doing some cooking lessons with Melanie and Jay, Mel and I came up with this absolutely fabulous baked sweet potato dish. It's like a French potato gratin, with African inspirations of fruit and coconut, and some cinnamon.

Peeled and sliced sweet potatoes are layered into a pan. In a sautee pan pour a can of coconut milk, some finely chopped onions, a finely chopped chili pepper, some sea salt, a quarter cup of peanut butter, and some dried fruit, chopped. Turn to a medium heat and stir for about 4 or 5 minutes.

When the coconut milk forms a sauce and mixes with the other ingredients, add some apple cider or water or vegetable stock to thin it out. The pour it over the potatoes, which you should layer in a pan in a spiral. The sauce will swim all around the sweets. Cover the dish with tin foil (or bake in a pan with a lid). This gorgeous copper tarte tatin pan is from my trip to Paris and was heavy as heck to carry back in my luggage, but well worth it for its even heat and nostalgic memories of Dehillerin.

Bake at 350 until you can smell this delicious dish wafting through your home, begging you to dive in.

I owe a huge thanks to both Melanie and Jay for letting me prepare their Christmas dinner this year for Jay's family. We did beautiful brined roast turkey breasts, roasted red, yellow and purple baby potatoes, stuffing, steamed broccoli with toasted squash seeds, this sweet potato bake and a delicious mushroom caesar salad with parmesan and proscuitto.

While I don't cook with meat at the house anymore, it was great to get back to some culinary roots and put a traditional turkey dinner together. Brining a turkey makes all the difference in the world in keeping it moist. You will need to do this overnight in a large "vessel" - I used my massive slow cooker. For every litre of water, add a half a cup of kosher salt, and a quarter cup of something sweet - either sugar, honey, agave. For Mel and Jay's I used Apple Cider. Add some fresh herbs (Rosemary / Thyme / Bay work wonders) and let it soak overnight. Use enough brine to cover the meat.

Of course, the best way to keep turkey breasts moist and tender is to serve stuffed portobello mushrooms and save a life.

Come on! You knew I was going to say that - didn't you? ;)

Friends are the family you choose:)

This week was fabulous but busy! I decided that last week would be "holiday entertaining week" at our place, and thought it might be fun to run a dinner party marathon just before the holidays. I was right, but a bit more tired than I thought I'd be!

My first evening (Tuesday night) was for my closest friend and her husband. They are always easy to be with and easy to feed. Conversation never stalls, wine never stops flowing, and laughter abounds. A great start to the week!

I decided that puff pastry would be my friend during this hectic week, and decided to open the evening with savoury palmiers. Palmiers are one of the prettiest and easiest things to make, since you simply spread a delicious filling of some sort over a sheet of frozen puff pastry, roll it up in a pinwheel and put it back in the fridge to re-set. Then, you cut the litle dears into slices and bake them at 375 until golden.

I decided to do a huge stuffed palmier with wild mushrooms, fresh thyme, shallot, garlic and rosemary and rolled the whole thing into a large loaf. Baked it off in individual parcels (without Dijon, for Anne Marie) but including it in the rest of ours. They baked up very pretty, like individual presents!


I served these with green beans and lemon, a red wine mushroom stock balsamic reduction, and a new roasted potato recipe I learned from Jamie Oliver. Delicious!

Mel and Jay are a very cool couple to hang out with, but on Thursday as I left work, I wasn't as prepared as I thought I should have been. Invited them for 6:30, but even as I left the store at 5:30, I still had very little idea of what I'd be making for dinner. So- relying on an old standby of fresh pasta, fresh ingredients, I pulled together a nice fettucini, with edamame beans, green beans, slices of zucchini and some roasted baby tomatoes still on the vine.

This is a great little trick to make something look really beautiful and properly garnished. The tomatoes (of course from Canada) are still on the green vine where they grew up, and poach beautifully drizzled with just a little olive oil and balsamic vinegar, with a sprinkle of sea salt. Jay did comment, though, that the addition of shrimp was unnecessary to theirs, and that we should have just gone vegan for the night.

I 'll admit to being slightly more stressed than usual because of the vegan conflict. Maybe in time it will get easier? However, I am trying to lighten up on myself as much as possible, and just serve delicious food. I am confident I can do this, and I am equally confident that if someone is coming for dinner they will give us some leeway, open their minds just a bit, and just enjoy what's offered.


For both of these, I tried out a recipe for vegan caramel. Caramel's main ingredients are sugar, butter and cream, but I made this one with coconut milk to delicious result. I added some bananas, some cinnamon, some pecans and this caramel for a Foster-ish dessert. It was really great flamed with some rum!

Dinner party number 3 was quite delicious, and really represented the way we like to eat as often as possible. I decided that a rainbow of food would be suitable for the four couples we were getting together with.

Having said this, several of the group are serious meat eaters, and I find that offering something which tastes FAMILIAR can go a long way to getting a carnivore to eat more plants. For me, "stuffing" flavour is a great bridge.

In a pan, I sauteed yet another batch of chef's mix mushrooms. These mixes are really easy to find in the supermarket, full of variety, texture, flavour and shape. Mushrooms crave thyme and rosemary as much as I crave coffee at this hour of the morning, so it really is worth grabbing some fresh herbs if you are making a mushroom dish.


Added some chopped carrots, chopped celery and chopped onion (mirepoix) and sauteed those morsels until they were softened. The usual addition of fresh garlic and some finely chopped shallots rounded out this mixture.

In a large bowl, I added a package of stuffing mix (look for the trans-fat free kind), you would be shocked at the preservatives in some traditional mixes! The fewer ingredients the better and I always go for non-meat based ones.

Over the dry stuffing mix, I added the mushroom and veggie saute, and a can of (drained and rinsed) black beans. Then, I simply stirred until combined and let the steam of the mushroom mix soften the bread. I may have added some moisture depending on the texture. What I was going for was a stuffing that could be mounded up, wrapped in yet another sheet of puff pastry and baked off like a log or loaf.

I figured people would have a slice of something, and that would go a long way to relieving any need for meat. On the side were some balsamic roasted beets, a quick saute of fresh corn kernels, some finely chopped red pepper and cajun spice, sauteed in some coconut oil. I also steamed some heads of broccoli, and garnished with vegan parmesan and lemon zest. Finally, some BBQ sauced sweet potatoes rounded out the rainbow.

Aside from my friend Jay shouting out "I'll take mine medium rare" (ha ha) everyone ate, drank and was pretty merry if I may say so myself!

I'm glad I didn't cave to the huge pressure in my head to have done a side of beef tenderloin, or turkey breast. (And believe me, that voice was really aggessive that day). The final nudge came from the couple on Thursday who said they were disappointed that there was shrimp, and another friend at work who encouraged me to just stay the course. "They're not coming to your house expecting beef. If you serve it, you will just confuse everyone. You're a great cook, just do what you would normally eat, and it will be fine".

And it really was fine - my friend Maria (who is the single greatest gift basket giver on the planet) called recently for the recipe, which is really sweet.

That's what I love about the blog!

Thanks for reading, and have a very happy holiday season!!

Karen

FINALLY! A comment! plus, a great Chocolate Chili recipe...

Tonight, we are going to try to get the house set up for Christmas. My rice cooker is going with organic brown rice, some frozen edamame beans, a few slices of ginger, a garlic clove and a green onion.

Over the weekend I made some chili. I had a great weekend, but am keenly aware that most of the law students didn't get one. They are cramming for exams, finishing off papers due shortly, finalizing projects that they committed to months earlier and TO BE SURE wishing that they had done more, earlier in the term.

So. I thought I'd pull together a chili for some of them, even if just to take the dinner pressure off a meal or two, and rob Subway, Pizza Pizza or the dreaded Mc-Entity of some profits.

Having said this, the holidays are always a budget crunch, whether you're Faith Hill or Josh Groban, or just a regular person trying to survive until January 1st. So - even though my generous spirit is in full gear, the budget just doesn't magically expand to fit my heart's desire. Remember what happened to the Grinch!?? That's my budget right now.

So - as I have preached all year - I go to my cost saving measures once again. Veggie retrieval, a well stocked pantry, some time and some effort. To a delicious result, according to Andy.

Chocolate Chili:
"Some" (I just dumped a bunch in....) dried red kidney beans.

"Some" (ibid) dried black beans

1 diced green pepper

4 stalks diced celery

2 diced red onions

2 or 3 garlic cloves

Cumin, Garlic Powder, Cajun Spice, Paprika, Salt, Pepper, Mustard Powder and Thyme.

The beans boiled in separate pots (since they are different sizes, and cook for different times). For HOURS. This always takes much longer than I think it will.

Then I combined everything in a massive slow cooker and left it on overnight. I adjusted seasoning this morning, with a final addition of a whole grated sweet potato, a good handfull of chopped cilantro, the zest and juice of an entire lime, and about 12 dark chocolate squares.

Dark Chocolate ROCKS chili. It is a heavenly match of complex, deep, core deliciousness. Add it at the end, or you'll ruin this perfection.

Andy and a few others got the first batch. He's already eaten it, and thought it was delicious - and I live for compliments like that.

I have some of my favourite female students next on the list. We talked about something tropical, coconutty, and comforting.

Stay tuned.

THANKS JENN for finally commenting on the blog. It kills me to see so many readers and so few comments, but I am really glad that you are all checking out this cyberspace every once in a while.

K