You may remember my recent post at my experience at Cara’s Place, the one night only pop up restaurant put together for Morton Salt’s At Home Chef experience. Well, you may also remember that I promised to give you the recipe just as soon as I could? It’s time. You will want this recipe. These were the best sweet potatoes I’VE EVER HAD. Trust me.
Maple Bacon Sweet Potatoes
- 2 Large sweet potatoes (peeled and large diced)
- 1 Small onion (small diced)
- 1 Anchovy fillet (rinsed and chopped)
- 2 oz. Applewood smoked bacon (large diced)
- 2 oz. Full fat sour cream
- 1⁄4 cup Parsley leaves (washed and chopped finely, measured before chopping)
- 1 oz. Whole butter
- 1 oz. Maple syrup
- Morton kosher salt
For the full recipe, please visit the Morton Salt website. Do it. Do it now!!
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I feel like I haven’t cooked anything in ages. We’re T-30 or so days until we move, and dinners have been a weird mashup of items long forgotten in the freezer paired with pantry staples because who wants to cart a freezer full of meat to a new apartment, or, more popular than ever – sandwiches. We had a few slices of sourdough leftover from last week, and I’ve been craving summer ingredients: fresh tomatoes, basil, avocado, etc… We whipped up this simple summer panzanella in less than 30 minutes, and it was exactly what I was after – fresh and delicious, tasted like summer. The bread still has a slight crunch and chew to it, the tomatoes are their perfect summertime selves, and the avocado is a no-brainer addition.
Let’s be true to my kitchen style – I’ve never made panzanella before because it’s….a….bread (carbs, devil!!)….salad, but found an easy recipe from Food 52 and slightly read the ingredients and instructions before attempting this myself. I think I added perhaps a bit too much balsamic (as noted with eyebrows raised by Main Squeeze when I was liberally dousing the tomato mixture with it), so I’ve adjusted the recipe to taste. BTW, it was still super delicious.
Simple Summer Panzanella
- 3 cups 1-inch cubes of bread (great way to use up older bread)
- 5 tablespoons olive oil, divided
- Sea salt or garlic salt
- Freshly ground pepper
- 2 pounds tomatoes (any kind or flavor you prefer in the summer)
- 1 shallot, peeled and minced
- 3 tablespoons balsamic vinegar (you can also use any flavor you prefer, and might want to use white balsamic if you want your salad to be extra pretty)
- 4 to 5 ounces fresh mozzarella, chopped into smallish bits
- 1/2 cup basil, chiffonade or chopped
- Avocado, diced
Preheat oven to 400° F. Line a baking sheet with parchment or coat with cooking spray. Toss bread cubes with 3 tablespoons olive oil until evenly coated and arrange on the pan. Season lightly with garlic salt and pepper. Bake for about 10-15 minutes, tossing halfway through cooking, until crisp and browned. Congratulations, you’ve just made croutons. Remove from oven and toss into large prep bowl.
Chop your tomatoes and combine with minced shallot, balsamic, remaining 2 tablespoons of olive oil, and mozzarella together in bowl. Let sit for 5 minutes to get extra juicy. Pour mixture over bread and let sit for at least 10-15 minutes (you can put it in the fridge) to allow bread to soak up the juices. Stir halfway through. Add diced avocado at the end and stir to mix.
Top with salt or garlic salt and pepper and serve.
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I love stuffing, and around these parts we like our turkeys sweet, stuffed with apples, raisins and dried plums (prunes, although the connotation may not be so wonderful). We don’t make traditional stuffing and…stuff in it in the turkey. I mean, that’s weird, right? Who wants to eat that? Stuffing should be made delicious and made on the side, away from the turkey’s innards, if you’re asking me. And since you’re reading this blog (Hi again, Mom!), you probably care just a tiny bit about my opinion.
So let’s be honest about today’s recipe. It’s 10:30 on a Sunday evening, and I’d forgotten to blog….but I’m doing so well, posting everyday and all, that I just Googled up some holiday recipes, and this gem stuffing recipes came up. It’s got two of my favorite words that start with ch – chorizo and cherries! I’d say lose the nuts, but hey, I’ve never made this.
This recipe comes from Zach & Clay of The Bitten Word, which I obviously just stumbled upon, but they’re making recipes out of their food magazines, and this year (like 2014), they’re baking every cookie in every December issue of their subscriptions. Wow – now these are the kinds of people I’m looking to make friends with.
- ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more
- ¼ cup white wine vinegar
- ½ cup dried tart cherries
- 10 cups coarsely crumbled cornbread, preferably homemade, dried out overnight
- ⅓ cup coarsely chopped pecans
- ¼ cup olive oil
- 1 pound fresh chorizo, casings removed
- 2 medium onions, chopped
- 4 celery stalks, chopped
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, finely chopped
- 2 tablespoons finely chopped fresh sage
- 2 large eggs
- 3 cups chicken stock or low-sodium chicken broth, divided
- ¼ cup finely chopped fresh parsley
For the rest of the instructions, please head over to visit my (hopefully) new friends Zach & Clay at The Bitten Word. Enjoy!
Photo credits to The Bitten Word.
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