I love-love-love yams any way you can cook them but this is a really cool way.
- 4 medium yams, scrubbed clean
- 4-6 bacon slices,
- 1/2 cup sour cream
- 4 tbsp. butter, divided
- 4 tbsp. pure maple syrup for drizzling
Preheat oven to 400 degrees. Prink each yam with a fork and wrap tightly in foil and place on a baking sheet. Bake until they are fork tender. (35-45 minutes). Make a large X across the top of each one and scoop out the flesh carefully. Do not break the shell apart.
Cook the bacon until crisp and chop finely. Set aside.
Mix together the yam flesh and butter. Spoon back into the shell and top with a dollop of sour cream, bacon bits and drizzle maple syrup over each one.
Oh my goodness these are wonderful. Serve with a favourite fish or steak dish and a crisp salad. What more could you ask for?
Caramelized Yam Wedges
I love Yam fries (without the chipotle mayo) and these are more than yummy delightful. What a way to serve a burger, these wedges and a cold one on a Friday night or maybe Sunday afternoon watching the golf, hockey or whatever channel you watch. Trust me I don’t need an excuse.
- 3 tbsp. butter (not margarine)
- 3 medium yams (orange ones), peeled and cut lengthwise and then into 8 – 1/2 inch wedges
- 1 cup water
- 3 oz. freshly squeezed orange juice
- 1/4 cup dark brown sugar
- 2 tbsp. white sugar
- zest of one orange
In a large pan on medium high heat, melt the butter. Add the wedges to the pan and stir to coat completely. Add 1 cup water and the orange juice, cover and cook for about 5 minutes (fork tender). Do this in stages if you must until all done.
Remove cover, reduce heat to medium and continue cooking, tossing occasionally, until most of the liquid has evaporated. About 4 minutes longer.
Combine the sugars and sprinkle over the potatoes until all coated. Continue cooking until they start to caramelize and the potatoes have a brown glaze (5-7 minutes) and tossing to prevent them burning. When the sugars bubble and brown around the edges, removed and garnish with the zest.
Serve immediately. Put the salt and pepper on the table and let everyone season to their liking.
Take a bow, these are amazing.
Potatoes Anna
These are absolutely lovely and delicious. The suggestion of these makes my mouth water.
- 2 lbs. Yukon gold potatoes
- 1/2 cup melted butter
- 1/4 cup grated onion
- salt and pepper
Peel potatoes and slice paper thin. Generously butter a pie plate or muffin tins. Arrange the potatoes by overlapping each slice around the sides of the dish to form a firm wall. Cover the bottom with overlapping slices and then lightly brush with the butter, grated onion, salt and pepper. Repeat the layers until all ingredients are used.
Cover lightly with tin foil and bake at 400 degrees for 30 minutes. Remove the foil and bake another 30 minutes until the top is well browned. Remove from the oven and unmold.
This will make 6 servings.
Coconut Rice With Fresh Ginger
Thinking of having seafood or trout for dinner and don’t what to have with it? This coconut shrimp will make you think of sand, sun and the ocean.
- 1/2 cup shredded coconut (sweetened)
- 1/2 cup finely chopped shallot
- 1/2 tsp. finely chopped jalapeno pepper
- 2 tsp. minced fresh ginger
- 1 tbsp. olive oil
- 2 cups basmati rice
- 1 tbsp. white rum
- 1 tsp. salt
- 3 1/2 cups unsweetened coconut milk mixed with 1 cup water, making 4 1/2 cups total.
- 3 tbsp. fresh lime juice
- 1 tbsp. grated lime rind
Spread the coconut in a small fry pan and toast over the heat stirring until a golden brown. (about 5 minutes). set aside to cool.
In a heavy saucepan saute the shallot, jalapeno and ginger in the oil over a medium heat, stirring frequently until the shallots are soft. Add the rice a cook for about 2 minutes longer. Add the rum and boil for 5 minutes to burn off the alcohol.
Stir in the salt and 3 1/2 cups of coconut milk; bring to a boil and reduce heat to lowest possible setting. Simmer for 20 minutes. Add the remaining coconut milk, lime juice and lime zest. Cover and cook for 20 minutes more until rice is tender.
Serve immediately, garnishing with the toasted coconut.
Acorn Citrus Bread For Winter Season
This recipe will make 2 loaves.
- 1 cup cooked and mashed acorn squash*
- 1/4 cup brown sugar
- 2 tbsp. honey
- 1/2 tsp. each of ground ginger and nutmeg
- generous pinch of salt
- 6 tbsp. unsalted butter, softened
- 1 1/2 tbsp. total finely ground lemon, lime and orange rinds
- 1 cup barely warm milk
- 1/3 cup warm water
- 1 tsp. brown sugar
- 1 tbsp. active dry yeast
- 4 1/2 cups flour
- 1 egg beaten with 1 tbsp. heavy cream
Cook squash until tender and drain all the liquid. Mash while still warm. Combine this now with the brown sugar, ginger, nutmeg, salt, butter, citrus rinds and warm milk. Mix thoroughly.
In 1/3 cup warm water and 1 tsp. brown sugar soften the yeast for about 5 minutes.
In a large mixing bowl (electric mixer with dough hook is perfect). Combine the squash mixture and yeast together. Begin working in the flour, 1 cup at a time, so the dough will pull away from the sides of the bowl. Knead the dough for about 5 minutes until it is smooth and elastic. Add more flour if required.
Butter a large bowl and place the dough into the bowl, turning to cover with the butter. Cover with plastic wrap and cover with a towel to let rise for about 1 hour, until doubled.
Turn the dough out and punch down and knead for 1 minute. Divide the dough into two loaves and place in greased loaf pans, seam side down. Cover with a dry towel and let rise until almost doubled. This should take about 35-40 minutes.
Preheat the oven to 375 degrees. Lightly brush the tops with the beaten egg and place in the lower third of the oven. Bake about 30 minutes. Remove from the oven and cool in the pans for 5 minutes.
Turn the bread out onto racks and cool at least one hour before serving. Serve warm with butter and a fruit compote.
(a l# squash should give this amount when cooked and mashed)
Vegetables in Potato Shells
Back in October while we were in Edmonton, my cousins got together and we shared a lovely dinner prepared by the leader of the pack, Carrol. The dish was so tasty I had to ask for the recipe was this one.
Shells
- 4-5 potatoes, peeled and cut up
- 1/4 cup cream
- 2 large eggs, lightly beaten
- salt and pepper to taste
- large dollop of butter
Cook the potatoes completely in water. Drain and mash well with the remaining ingredients to make it smooth. On a parchment lined baking sheet, make 8 mounds and, with a small spoon, form into shells about 1 1/2 – 2 inches high and sides about 1/2 inch thick. Spray the shells lightly with a cooking spray and bake in a 375 degree oven for about 35-40 minutes until lightly browned.
Filling
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 cup chopped broccoli
Cook in water in medium saucepan for about 4 -5 minutes. Drain well.
Now add:
- 1 cup milk
- 1/2 cup cream
- 3 tbsp. flour
- pinch of salt and pepper
- 1 tap. chicken bouillon powder
- pinch of paprika
In a separate saucepan, stir the flour and liquids together until completely smooth (no lumps) Add the remaining ingredients, cooking until it comes to the boil and thickens. Stir in the vegetables, Heat through and spoon in the hot shells.
Everyone will ask what the recipe is. You can tell them if you wish. Serve with your favourite protein, salad and rolls. YUM!
Vegetable Timbales
If you are making the lamb (from yesterday) or a baked ham, this would be a perfect addition. Really pretty to look at and so delicious to consume. What a winner!
- 2 cups asparagus, peeled and cut into 1 inch pieces
- 2 cups cauliflower florets
- 2 cups sliced carrots
- 1 tbsp. shallot, diced
- 3 large eggs, divided
- 1 egg yolk
- 6 tbsp. whipping cream, divided
- 2 tbsp. freshly grated Asiago cheese
- 2 tbsp. blood orange juice
Preheat oven to 350 degrees. Butter six 1-cup ramekins and line the bottoms with parchment paper. Butter the paper.
Steam each vegetable separately until just tender. Drain and pat dry with a paper towel. Reserve several pieces of each of the steamed vegetables and set aside. Enough to garnish the 6 ramekins.
In a food processor or blender, puree the asparagus and shallot until smooth. If necessary, drain through a fine sieve to drain excess liquid.
In a medium sized bowl, mix 1 whole egg, 1 egg yolk and 2 tbsp. whipping cream and whisk until well combined. Add 1 cup of the asparagus puree and whisk until well combined. Set aside.
Puree the cauliflower until smooth. In a medium sized bowl, mix 1 whole egg, 2 tbsp. asiago cheese and 2 tbsp. whipping cream, whisking until well combined. Add 1 cup of the cauliflower puree and whisk until well combined. Set aside.
Puree carrots until smooth. In a medium sized bowl, mix together 1 whole egg, 2 tbsp. orange juice and 2 tbsp. whipping cream, whisking until well combined. Add 1 cup carrot puree and whisk until well combined.
Now for the fun part:
Set the ramekins in a baking dish. Add enough water to come up halfway on the sides of the ramekins. In 2 of the ramekins, pour 1/2 cup of the asparagus puree in. In 2 other ramekins, pour 1/2 cup of the cauliflower puree and finish the last 2 ramekins with 1/2 cup each of the carrot puree. Bake about 25 minutes or until a knife in the middle comes out clean. Carefully remove the baking dish from the oven and remove the ramekins and set on a rack to cool.
Run a knife around the edges of the ramekins and invert on a platter, making sure to remove the paper. Garnish each one by stacking on some of the reserved pieces, making sure to use all three on each ramekin.
Your guests will want to take pictures of these for sure. Damn, you did it again.
Stir Fry Baby Bok Choy
Have you ever bought a bag of baby Bok Choy and then didn’t know what to do with it all? Well we did and now we can try this…
- 1 lb. baby bok choy
- 2 tbsp. chicken stock
- 1 tbsp. oyster sauce
- 1 1/2 tsp. soy sauce
- 1 1/2 tsp. cornstarch
- 1/2 tsp. sugar
- 1 tbsp. canola oil
- 2 slices fresh ginger, sliced
- 1 garlic clove, peeled and then minced
Cut 1/4 inch off the bottom of the bok choy. If the pieces are too large, cut in half lengthwise and wash thoroughly in cold water. Do this a couple of rinses and drain in a colander.
In a small bowl, combine the stock, oyster sauce, soy sauce, cornstarch and sugar. Set aside. Heat a large wok or flat bottomed fry pan over high heat. When hot add the canola oil and ginger and stir fry for about 10 seconds.
Add the garlic and bok choy and stir fry for 2-3 minutes until the leaves are limp and the leaves are still a bright green. Stir the sauce and pour over the greens and stir fry for 2 minutes until the sauce has thickened and lightly coats all the bok choy.
Serve with rice or noodles and maybe slices of roast chicken or pork tenderloin. The choice is yours and it sure is a tasty dish.
Green Beans With A Cranberry/Pistachio Dressing
After another trip to Penticton yesterday, it was too late to post a recipe. I’m back now so today,I think this one may be a wonderful addition to the Easter Dinner, coming up soon, so you should be prepared.
- 1 1/2 lbs. fresh green beans
- 2 tbsp. olive oil
- 1/2 cup pistachios, chopped
- 2 tbsp. pumpkin seeds
- 1/3 cup dried cranberries
- 1 garlic clove, thinly sliced
- 1/4 cup white balsamic vinegar
- 1 tbsp. parsley
- salt and pepper to taste
Bring a large pot of water to a boil. Trim stem end from beans, wash before putting into the pot and blanch until tender crisp (about 8 minutes). Drain and put into a bowl of ice water to stop cooking further. Drain and arrange on a small serving platter.
Mix the pistachios, cranberries, pumpkin seeds, garlic and a pinch of salt together. Heat a fry pan with olive oil, add the nuts and cook, stirring constantly until the pistachios are heated through (2 minutes).
Remove from heat and add the vinegar and parsley. Spoon dressing over the beans and serve immediately.
Great addition to your dinner.
Cumin Roasted Carrots With Honey Lime Dressing
When you want something different for dinner and you have a few friends over, try this.
- 3 lbs. baby carrots, trimmed and scrubbed
- 2 tbsp. freshly squeezed orange juice
- 1 tsp. ground cumin
- 1 tbsp. chopped fresh thyme leaves
- 2 bay leaves
- 1/4 cup melted coconut oil
- salt and pepper to taste
- 1 cup plain yogurt
- 3 tbsp. tahini
- 1 tbsp. freshly squeezed lime juice
- 1/2 tsp. lime zest
- 2 tbsp. liquid honey
Preheat oven to 450 degrees. Toss together the carrots, orange juice, cumin, thyme, bay leaves and coconut oil on a parchment lined baking sheet. Season with salt and pepper. Roast, tossing occasionally until the carrots begin to caramelize and are fork tender (about 30-35 minutes). Remove the bay leaves immediately and discard.
In a medium sized bowl, whisk together the yogurt, tahini, lime juice and zest and honey. To serve, lay the carrots on a platter and drizzle with the dressing. Any dressing remaining, pour into a bowl and let everyone help themselves.
Now…even Mikey likes this….
Moroccan Herbed Rice With Pomegranate and Dates
As this is really twinned to the Rack of Lamb recipe posted yesterday, you can make it up today or go shopping and make for the weekend and then be sure to light the candles on the table and put out cloth napkins, making the table look so inviting. How romantic and special is this?
- 1 cup Basmati rice
- coarse salt
- 1 1/4 cups water
- 1 – 1/4 inch thick slice of peeled ginger
- 1/2 cup freshly chopped dill
- 1/3 cup of pomegranate seeds from half a pomegranate
- 1/3 cup toasted and coarsely chopped pistachios
- 6 large, fresh and soft dates, pitted and coarsely chopped
- 2 tbsp. olive oil
- 1 tbsp. fresh lime juice
Bring the rice, water, pinch of salt and the ginger to a boil in a small saucepan. Cover and reduce the heat to a simmer and cook for about 15-16 minutes until all the liquid has been absorbed. Let stand for 10 minutes then fluff up with a fork.
Transfer to a large bowl, and let this cool for about 5 minutes. Add the dill, seeds, nuts, dates, oil and lime juice. Stir gently to incorporate well. Serve with the lamb and a glass of the red grape.
Potato Dish For Ham Dinner
Believe it or not Easter is earlier this year and this is a nice potato dish to serve as a side with your ham. Especially if you are having family coming home it is always great to showcase a new dish.
- Butter, room temperature for baking dish
- 2 1/2-3 lbs. fingerling potatoes, cut on the bias and then 1/2 thick slices
- Coarse salt and freshly ground pepper
- 8 oz. bacon, chopped in 1 inch pieces,
- 1 small onion, sliced
- 1/2 cup dry white wine (Sav. Blanc.)
- 14-15 oz. Provolone cheese cut into 1/4 inch thick pieces
Preheat oven to 375 degrees. Butter bottom and sides of a 2 quart casserole.
Cover the potatoes in a large saucepan of water, bring to the boil and cook for about 10 minutes, or until tender. Drain.
Cook the bacon until crisp and remove to a plate. Save 1 tbsp. of the bacon fat to cook the onion in until it becomes caramelized (14-15 minutes). Add the wine and cook until reduced which should take about 2 minutes. Stir in the bacon. Remove from the heat.
Arrange one half of the potatoes in the casserole, add one half of the bacon and one half of the cheese, spreading quite evenly. Repeat with the second layer of potatoes , adding the bacon and cheese on top.
Bake now until the cheese is bubbling (25 minutes approximately). Serve with this sliced ham, salad, rolls.
Wow! My mouth is watering already. Come on family…..it will be good.