| Dimitri |
Newsgroups: rec.food.cooking
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I checked about 20 magazines and about 15 cookbooks last evening to fine a
decent - unusual - yam or sweet potato recipe.
99% are the same - they all for something sweet - everything from Orange
Marmalade to Marshmallows. something for flavor, ranging from Bourbon to Brandy.
About all the same for casseroles.
Anything you use the change the same old tired recipes?
Thanks
Dimitri
|
|
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| Andy |
Dimitri wrote:
> I checked about 20 magazines and about 15 cookbooks last evening to
> fine a decent - unusual - yam or sweet potato recipe.
>
> 99% are the same - they all for something sweet - everything from
> Orange Marmalade to Marshmallows. something for flavor, ranging from
> Bourbon to Brandy.
>
> About all the same for casseroles.
>
> Anything you use the change the same old tired recipes?
>
>
> Thanks
>
>
> Dimitri
Beignets de Patates
Sweet Potato Puffs
Boil three large sweet potatoes until soft and peel and thoroughly mash
them. Stir in two egg yolks, 2 ounces sherry, 1/4 teaspoon nutmeg and salt
to taste. Beat with wire whip until they are light and smooth and then let
the mixture cool. Form into croquettes and roll them in flour. Beat the
white of one egg until foamy, roll the floured croquettes in the egg white,
and finally roll them in shredded almonds. Fry in hot deep fat (375 F.)
until the puffs are golden brown and drain on absorbent paper.
From the 1950s Gourmet cookbook volumes.
Never made this but it's different!??
--
Andy
|
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| Dave Smith |
Dimitri wrote:
> I checked about 20 magazines and about 15 cookbooks last evening to fine a
> decent - unusual - yam or sweet potato recipe.
>
> 99% are the same - they all for something sweet - everything from Orange
> Marmalade to Marshmallows. something for flavor, ranging from Bourbon to Brandy.
>
> About all the same for casseroles.
>
> Anything you use the change the same old tired recipes?
>
I was never much of a yam fan, but a few weeks ago we had them at our neighbours.
They had been brushed with olive oil, seasoned with salt and pepper and then
roasted. They were quite tasty.
|
|
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| windriverfamily |
"Dimitri" <Dimitri_C@prodigy.net> wrote in message
news:1Mmgf.1855$rq3.322@newssvr19.news.prodigy.com...
>I checked about 20 magazines and about 15 cookbooks last evening to fine a
>decent - unusual - yam or sweet potato recipe.
<snip>
>
> Anything you use the change the same old tired recipes?
> Thanks
> Dimitri
Dimitri,
I do a spin of "potatoes anna" with Yams. Cut yams or sweet potatoes into
thin rounds- just slightly thicker than potato chips. A mandolin is good
for this. Place one layer in a butter-greased cake pan, making sure the
bottom is covered with the rounds in a pattern - you'll be serving this
bottom-side up. Sprinkle freshly finely grated parmesan over the layer,
then grind a couple of good grinds of pepper over the yams. Repeat. Every
3 layers, brush the yams with melted butter before adding the parmesan and
pepper. Continue until the pan is full. Bake, covered, in a 350 deg F, for
~45 mins or until the Yams are tender. I usually put the cakepan near the
bottom of the oven so the bottom of the yams carmelize. Pull out of the
oven, and let sit for 10 mins. Turn over onto a plate, making sure you
don't get splattered by the hot butter. Serve hot in slices.
Note: This freezes very well when wrapped tightly in aluminum foil. Heat
to eat in a 300 deg oven.
skg
|
|
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| Dimitri |
Newsgroups: rec.food.cooking
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"windriverfamily" <windriverfamilyX@yahoo.com> wrote in message
news:dlt219$prm$1@news01.intel.com...
>
> "Dimitri" <Dimitri_C@prodigy.net> wrote in message
> news:1Mmgf.1855$rq3.322@newssvr19.news.prodigy.com...
>>I checked about 20 magazines and about 15 cookbooks last evening to fine a
>>decent - unusual - yam or sweet potato recipe.
> <snip>
>>
>> Anything you use the change the same old tired recipes?
>> Thanks
>> Dimitri
>
>
> Dimitri,
> I do a spin of "potatoes anna" with Yams. Cut yams or sweet potatoes into
> thin rounds- just slightly thicker than potato chips. A mandolin is good for
> this. Place one layer in a butter-greased cake pan, making sure the bottom is
> covered with the rounds in a pattern - you'll be serving this bottom-side up.
> Sprinkle freshly finely grated parmesan over the layer, then grind a couple of
> good grinds of pepper over the yams. Repeat. Every 3 layers, brush the yams
> with melted butter before adding the parmesan and pepper. Continue until the
> pan is full. Bake, covered, in a 350 deg F, for ~45 mins or until the Yams
> are tender. I usually put the cakepan near the bottom of the oven so the
> bottom of the yams carmelize. Pull out of the oven, and let sit for 10
> mins. Turn over onto a plate, making sure you don't get splattered by the
> hot butter. Serve hot in slices.
>
> Note: This freezes very well when wrapped tightly in aluminum foil. Heat to
> eat in a 300 deg oven.
>
> skg
Sounds great.
|
|
|
| Pandora |
Excuse me, what is the difference between a sweet potatoe and a yam?
Cheers
Pandora
----------------------------------------------
"windriverfamily" <windriverfamilyX@yahoo.com> ha scritto nel messaggio
news:dlt219$prm$1@news01.intel.com...
>
> "Dimitri" <Dimitri_C@prodigy.net> wrote in message
> news:1Mmgf.1855$rq3.322@newssvr19.news.prodigy.com...
>>I checked about 20 magazines and about 15 cookbooks last evening to fine a
>>decent - unusual - yam or sweet potato recipe.
> <snip>
>>
>> Anything you use the change the same old tired recipes?
>> Thanks
>> Dimitri
>
>
> Dimitri,
> I do a spin of "potatoes anna" with Yams. Cut yams or sweet potatoes into
> thin rounds- just slightly thicker than potato chips. A mandolin is good
> for this. Place one layer in a butter-greased cake pan, making sure the
> bottom is covered with the rounds in a pattern - you'll be serving this
> bottom-side up. Sprinkle freshly finely grated parmesan over the layer,
> then grind a couple of good grinds of pepper over the yams. Repeat.
> Every 3 layers, brush the yams with melted butter before adding the
> parmesan and pepper. Continue until the pan is full. Bake, covered, in a
> 350 deg F, for ~45 mins or until the Yams are tender. I usually put the
> cakepan near the bottom of the oven so the bottom of the yams carmelize.
> Pull out of the oven, and let sit for 10 mins. Turn over onto a plate,
> making sure you don't get splattered by the hot butter. Serve hot in
> slices.
>
> Note: This freezes very well when wrapped tightly in aluminum foil. Heat
> to eat in a 300 deg oven.
>
> skg
>
|
|
|
| Deb |
From Food Network
Encyclopedia
yam
Definition: This thick, tropical-vine tuber is popular in South and
Central America, the West Indies and parts of Asia and Africa. Although
sweet potatoes and yams are similar in many ways and therefore often
confused with one another, they are from different plant species. In the
southern United States, sweet potatoes are often called yams and to add to
the confusion, canned sweet potatoes are frequently labeled yams. True yams,
however, are not widely marketed and are seldom grown in the United States.
Though they can be similar in size and shape to sweet potatoes, yams contain
more natural sugar and have a higher moisture content. On the downside,
they're not as rich in vitamins A and C as sweet potatoes. There are over
150 species of yam grown throughout the world. They can range in size from
that of a small potato to behemoths over 7-1/2 feet long and 120 pounds.
Depending on the variety, a yam's flesh may be various shades of off-white,
yellow, purple or pink, and the skin from off-white to dark brown. The
texture of this vegetable can range from moist and tender to coarse, dry and
mealy. Yams can be found in most Latin American markets, often in chunks,
sold by weight. When buying yams, select unblemished specimens with tight,
unwrinkled skins. Store in a place that's cool, dark and dry for up to 2
weeks. Do not refrigerate. Yams may be substituted for sweet potatoes in
most recipes.
"Pandora" <mirybranca@alice.it> wrote in message
news:dlt5bc$6j4$1@area.cu.mi.it...
> Excuse me, what is the difference between a sweet potatoe and a yam?
> Cheers
> Pandora
> ----------------------------------------------
>
> "windriverfamily" <windriverfamilyX@yahoo.com> ha scritto nel messaggio
> news:dlt219$prm$1@news01.intel.com...
> >
> > "Dimitri" <Dimitri_C@prodigy.net> wrote in message
> > news:1Mmgf.1855$rq3.322@newssvr19.news.prodigy.com...
> >>I checked about 20 magazines and about 15 cookbooks last evening to fine
a
> >>decent - unusual - yam or sweet potato recipe.
> > <snip>
> >>
> >> Anything you use the change the same old tired recipes?
> >> Thanks
> >> Dimitri
> >
> >
> > Dimitri,
> > I do a spin of "potatoes anna" with Yams. Cut yams or sweet potatoes
into
> > thin rounds- just slightly thicker than potato chips. A mandolin is
good
> > for this. Place one layer in a butter-greased cake pan, making sure the
> > bottom is covered with the rounds in a pattern - you'll be serving this
> > bottom-side up. Sprinkle freshly finely grated parmesan over the layer,
> > then grind a couple of good grinds of pepper over the yams. Repeat.
> > Every 3 layers, brush the yams with melted butter before adding the
> > parmesan and pepper. Continue until the pan is full. Bake, covered, in
a
> > 350 deg F, for ~45 mins or until the Yams are tender. I usually put the
> > cakepan near the bottom of the oven so the bottom of the yams carmelize.
> > Pull out of the oven, and let sit for 10 mins. Turn over onto a
plate,
> > making sure you don't get splattered by the hot butter. Serve hot in
> > slices.
> >
> > Note: This freezes very well when wrapped tightly in aluminum foil.
Heat
> > to eat in a 300 deg oven.
> >
> > skg
> >
>
>
|
|
|
| Pandora |
Thank you, Deb!!!! Now I know that sweet potatoes are more vitaminic! And
Yams are more sweet. Conclusion: sweet potatoes are better :)
Pan
--------------------------------------------------------------
"Deb" <DCarm@bellsouth.net> ha scritto nel messaggio
news:qVogf.3658$KP1.867@bignews5.bellsouth.net...
> From Food Network
> Encyclopedia
>
>
> yam
>
>
>
>
>
>
>
> Definition: This thick, tropical-vine tuber is popular in South and
> Central America, the West Indies and parts of Asia and Africa. Although
> sweet potatoes and yams are similar in many ways and therefore often
> confused with one another, they are from different plant species. In the
> southern United States, sweet potatoes are often called yams and to add to
> the confusion, canned sweet potatoes are frequently labeled yams. True
> yams,
> however, are not widely marketed and are seldom grown in the United
> States.
> Though they can be similar in size and shape to sweet potatoes, yams
> contain
> more natural sugar and have a higher moisture content. On the downside,
> they're not as rich in vitamins A and C as sweet potatoes. There are over
> 150 species of yam grown throughout the world. They can range in size from
> that of a small potato to behemoths over 7-1/2 feet long and 120 pounds.
> Depending on the variety, a yam's flesh may be various shades of
> off-white,
> yellow, purple or pink, and the skin from off-white to dark brown. The
> texture of this vegetable can range from moist and tender to coarse, dry
> and
> mealy. Yams can be found in most Latin American markets, often in chunks,
> sold by weight. When buying yams, select unblemished specimens with tight,
> unwrinkled skins. Store in a place that's cool, dark and dry for up to 2
> weeks. Do not refrigerate. Yams may be substituted for sweet potatoes in
> most recipes.
>
>
>
>
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:dlt5bc$6j4$1@area.cu.mi.it...
>> Excuse me, what is the difference between a sweet potatoe and a yam?
>> Cheers
>> Pandora
>> ----------------------------------------------
>>
>> "windriverfamily" <windriverfamilyX@yahoo.com> ha scritto nel messaggio
>> news:dlt219$prm$1@news01.intel.com...
>> >
>> > "Dimitri" <Dimitri_C@prodigy.net> wrote in message
>> > news:1Mmgf.1855$rq3.322@newssvr19.news.prodigy.com...
>> >>I checked about 20 magazines and about 15 cookbooks last evening to
>> >>fine
> a
>> >>decent - unusual - yam or sweet potato recipe.
>> > <snip>
>> >>
>> >> Anything you use the change the same old tired recipes?
>> >> Thanks
>> >> Dimitri
>> >
>> >
>> > Dimitri,
>> > I do a spin of "potatoes anna" with Yams. Cut yams or sweet potatoes
> into
>> > thin rounds- just slightly thicker than potato chips. A mandolin is
> good
>> > for this. Place one layer in a butter-greased cake pan, making sure
>> > the
>> > bottom is covered with the rounds in a pattern - you'll be serving this
>> > bottom-side up. Sprinkle freshly finely grated parmesan over the
>> > layer,
>> > then grind a couple of good grinds of pepper over the yams. Repeat.
>> > Every 3 layers, brush the yams with melted butter before adding the
>> > parmesan and pepper. Continue until the pan is full. Bake, covered,
>> > in
> a
>> > 350 deg F, for ~45 mins or until the Yams are tender. I usually put
>> > the
>> > cakepan near the bottom of the oven so the bottom of the yams
>> > carmelize.
>> > Pull out of the oven, and let sit for 10 mins. Turn over onto a
> plate,
>> > making sure you don't get splattered by the hot butter. Serve hot in
>> > slices.
>> >
>> > Note: This freezes very well when wrapped tightly in aluminum foil.
> Heat
>> > to eat in a 300 deg oven.
>> >
>> > skg
>> >
>>
>>
>
>
|
|
|
| The Cook |
On Mon, 21 Nov 2005 16:40:29 GMT, "Dimitri" <Dimitri_C@prodigy.net>
wrote:
>I checked about 20 magazines and about 15 cookbooks last evening to fine a
>decent - unusual - yam or sweet potato recipe.
>
>99% are the same - they all for something sweet - everything from Orange
>Marmalade to Marshmallows. something for flavor, ranging from Bourbon to Brandy.
>
>About all the same for casseroles.
>
>Anything you use the change the same old tired recipes?
>
>
>Thanks
>
>
>Dimitri
>
A slight variation on the usual that was in the local newspaper
recently.
* Exported from MasterCook *
Lightly Candied Sweet potatoes
Recipe By :Michael Hastings
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds sweet potatoes -- scrubbed
salt -- to taste
2 tablespoons brown sugar
2 tablespoons butter -- cut into pieces
1/3 cup orange juice
Boil the sweet potatoes until almost, but not quite, done, 20 to 25
minutes, then drain. When cool enough to handle, peel them and cut
into large chunks.
Heat oven to 375° F. Spread sweet potatoes in a 9-by-13-inch baking
dish. Sprinkle with salt and brown sugar and dot with butter. Pour
orange juice over sweet potatoes. (Dish can be assembled up to three
days ahead of time; bring to room temperature before baking.) Cover
and bake until well glazed, about 30 minutes.
Source:
"Winston-Salem (NC) Journal"
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974
|
|
|
| pgluth1 |
This is in the latest "Food Section" of the Chicago Tribune. I will
probably try it on Saturday. With the granny smith apples, it should
prove less sweet than the usual bourbon, pinapple, OJ, rum, marshmello
thingies.
Sweet potato-apple galette
Preparation time: 25 minutes
Cooking time: 50 minutes
Yield: 8 servings
1/2 cup unsalted butter
2 Granny Smith apples, peeled, cored, cut into 1/4-inch slices
2 medium sweet potatoes, peeled, sliced into rounds 1/8-inch thick
1/2 teaspoon each: cinnamon, salt
1/4 teaspoon ground white pepper
1. Heat oven to 350 degrees. Melt 2 tablespoons of the butter in a 10-
inch skillet over medium-high heat. Pour off into a measuring cup all but
two tablespoons of the butter. Add the apples; cook, stirring often but
gently, until lightly caramelized, about 7 minutes. Meanwhile, butter a
tart pan or ten 3-inch tartlet pans.
2. Place the sweet potatoes in a mixing bowl; season with the cinnamon,
salt and white pepper. Drizzle in 1/4 cup of the melted butter; mix to
coat the potatoes. Arrange a layer of sweet potatoes in the pan
(overlapping in circles, if you like), using about half the potatoes in
all. Arrange apples evenly over the potatoes. Top with the remaining
sweet potatoes. Drizzle the remaining 2 tablespoons of melted butter on
top.
3. Place the pan on a baking sheet. Bake until the potatoes are crispy
and tender when pierced with the tip of a small knife, about 35 minutes.
4. Heat broiler; place potatoes under broiler until edges crisp and begin
to brown, about 5 minutes. Cut into wedges to serve.
Nutrition information per serving:
142 calories, 70% of calories from fat, 11 g fat, 7 g saturated fat, 30
mg cholesterol, 10 g carbohydrates, 1 g protein, 157 mg sodium, 1 g fiber
|
|
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| Arri London |
Dimitri wrote:
>
> I checked about 20 magazines and about 15 cookbooks last evening to fine a
> decent - unusual - yam or sweet potato recipe.
>
> 99% are the same - they all for something sweet - everything from Orange
> Marmalade to Marshmallows. something for flavor, ranging from Bourbon to Brandy.
>
> About all the same for casseroles.
>
> Anything you use the change the same old tired recipes?
>
> Thanks
>
> Dimitri
Cut them up into chips/fries, deep fry and season with salt.
Curry them.
Boil them and mash with garlic and cream.
|
|
|
| George |
Dimitri wrote:
> I checked about 20 magazines and about 15 cookbooks last evening to fine a
> decent - unusual - yam or sweet potato recipe.
>
> 99% are the same - they all for something sweet - everything from Orange
> Marmalade to Marshmallows. something for flavor, ranging from Bourbon to Brandy.
>
> About all the same for casseroles.
>
> Anything you use the change the same old tired recipes?
>
>
> Thanks
>
>
> Dimitri
>
>
You can't get much better than putting them in the oven and roasting
them until they get a caramelized layer under the skin. Simply peel and
eat and enjoy lots of good natural taste.
|
|
|
| Jean B. |
Dimitri wrote:
> I checked about 20 magazines and about 15 cookbooks last evening to fine a
> decent - unusual - yam or sweet potato recipe.
>
> 99% are the same - they all for something sweet - everything from Orange
> Marmalade to Marshmallows. something for flavor, ranging from Bourbon to Brandy.
>
> About all the same for casseroles.
>
> Anything you use the change the same old tired recipes?
>
>
> Thanks
>
>
> Dimitri
>
>
I assume you have made and tired of the casserole with a pecan
topping. (I think I was the last person on earth to discover
it, and I think it is absolutely wonderful.) How 'bout sweet
potatoes with hijiki? I suspect that would clash with the
rest of your menu.. If not, give a holler....
--
Jean B.
|
|
|
| Elaine Parrish |
On Mon, 21 Nov 2005, Dimitri wrote:
> I checked about 20 magazines and about 15 cookbooks last evening to fine a
> decent - unusual - yam or sweet potato recipe.
>
> 99% are the same - they all for something sweet - everything from Orange
> Marmalade to Marshmallows. something for flavor, ranging from Bourbon to Brandy.
>
> About all the same for casseroles.
>
> Anything you use the change the same old tired recipes?
>
>
> Thanks
>
>
> Dimitri
>
>
>
No, not me. I make the same old tired recipes (mainly because I have the
same old tired family over for dinner year after year! <grin>)
Have you tried Foodnetwork.com? Several of the chefs have been doing sweet
potato show for several weeks. They have come up with all kinds of
non-traditional recipes - especially Emeril. He made a rather simple
concoction one night with, IIRC, red pepper flakes.
Elaine, too
|
|
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| Wayne Boatwright |
On Mon 21 Nov 2005 09:40:29a, Thus Spake Zarathustra, or was it Dimitri?
> I checked about 20 magazines and about 15 cookbooks last evening to fine
> a decent - unusual - yam or sweet potato recipe.
>
> 99% are the same - they all for something sweet - everything from
> Orange Marmalade to Marshmallows. something for flavor, ranging from
> Bourbon to Brandy.
>
> About all the same for casseroles.
>
> Anything you use the change the same old tired recipes?
>
>
> Thanks
>
>
> Dimitri
Apart from just plain baked yams with a glob of butter, this is my
favorite recipe. Yes, they're "candied". Yes, they're sweet, although
you can reduce the sugar, but the lemon slices also become candied in the
process, and help to offset the sweetness. They add a nice tart/bitter
note. I don't recommend reducing the butter. The part I like best about
these, is that they're not mushy because they are not precooked before
baking.
* Exported from MasterCook *
Candied Plantation Yams
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick unsalted butter
1 cup granulated sugar
1/4 cup freshly-squeezed orange juice
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 pounds orange or red yams (about 4 large)
1 lemon -- thinly sliced and seeds removed
1/2 cup pecan halves (optional)
1. Preheat oven to 350 F. In a small saucepan, combine butter, sugar,
orange juice, orange rind, cinnamon, and nutmeg. Heat slowly, stirring
occasionally, until butter is melted and mixture is well blended. In a
large mixing bowl combine yam slices, lemon slices, pecans, and warm glaze
mixture, tossing to coat evenly. Butter a 15x10x2 Pyrex baking dish.
Arrange yam slices alternately with lemon slices and pecans. Pour any
remaining glaze mixture over top. Bake uncovered in center of oven for
1-1/4 to 2 hours, basting thoroughly every 10-15 minutes with glaze in
baking dish. Baking time will vary according to moisture content of yams.
Yams are done when they can be easily pierced with the tip of a knife and
most of the glaze mixture has been absorbed. The remaining glaze should be
the consistency of thick honey.
2. The yams may be served immediately or kept loosely covered at room
temperature and reheated just prior to serving.
3. NOTE: Raw, uncooked yams should always be used. If your skeptical
about the lemon slices, they become completely candied in the baking
process.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| RoR |
On 22 Nov 2005 05:16:17 +0100, Wayne Boatwright <waynesgang@waynes.gang> wrote:
snip
Dimitri
>
>Apart from just plain baked yams with a glob of butter, this is my
>favorite recipe. Yes, they're "candied". Yes, they're sweet, although
>you can reduce the sugar, but the lemon slices also become candied in the
>process, and help to offset the sweetness. They add a nice tart/bitter
>note. I don't recommend reducing the butter. The part I like best about
>these, is that they're not mushy because they are not precooked before
>baking.
>
>
>* Exported from MasterCook *
>
> Candied Plantation Yams
Wayne, these sound wonderful. So much so that I'm going to do these on T'day. Thanks for
the inspiration.
--
Rick R
rorider@gmail.default
replace default with com to email
|
|
|
| Wayne Boatwright |
On Mon 21 Nov 2005 10:39:43p, Thus Spake Zarathustra, or was it RoR?
> On 22 Nov 2005 05:16:17 +0100, Wayne Boatwright
> <waynesgang@waynes.gang> wrote:
>
> snip
>
> Dimitri
>>
>>Apart from just plain baked yams with a glob of butter, this is my
>>favorite recipe. Yes, they're "candied". Yes, they're sweet, although
>>you can reduce the sugar, but the lemon slices also become candied in
>>the process, and help to offset the sweetness. They add a nice
>>tart/bitter note. I don't recommend reducing the butter. The part I
>>like best about these, is that they're not mushy because they are not
>>precooked before baking.
>>
>>
>>* Exported from MasterCook *
>>
>> Candied Plantation Yams
> Wayne, these sound wonderful. So much so that I'm going to do these on
> T'day. Thanks for the inspiration.
Thanks, Rick. I hope you and your family enjoy them as much as we do.
Happy Thanksgiving!
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
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| Phred |
In article <dlt219$prm$1@news01.intel.com>, "windriverfamily" <windriverfamilyX@yahoo.com> wrote:
>
>"Dimitri" <Dimitri_C@prodigy.net> wrote in message
>news:1Mmgf.1855$rq3.322@newssvr19.news.prodigy.com...
>>I checked about 20 magazines and about 15 cookbooks last evening to fine a
>>decent - unusual - yam or sweet potato recipe.
><snip>
>>
>> Anything you use the change the same old tired recipes?
>
>Dimitri,
>I do a spin of "potatoes anna" with Yams. Cut yams or sweet potatoes into
>thin rounds- just slightly thicker than potato chips. A mandolin is good
>for this. Place one layer in a butter-greased cake pan, making sure the
>bottom is covered with the rounds in a pattern - you'll be serving this
>bottom-side up. Sprinkle freshly finely grated parmesan over the layer,
>then grind a couple of good grinds of pepper over the yams. Repeat. Every
>3 layers, brush the yams with melted butter before adding the parmesan and
>pepper. Continue until the pan is full. Bake, covered, in a 350 deg F, for
>~45 mins or until the Yams are tender. I usually put the cakepan near the
>bottom of the oven so the bottom of the yams carmelize. Pull out of the
>oven, and let sit for 10 mins. Turn over onto a plate, making sure you
>don't get splattered by the hot butter. Serve hot in slices.
>
>Note: This freezes very well when wrapped tightly in aluminum foil. Heat
>to eat in a 300 deg oven.
I was going to respond the Dimitri to say there's nothing worthwhile
you can do with a yam -- but your suggestion may have saved their
reputation. After all, who can complain about cheese and butter and
pepper on a neutral starch base? And the semi-burnt bum makes it even
better. :-)
Here's a South Sea Island recipe (allegedly) for Octopus in Coconut
Milk (Rotuman style) which can be served with your favourite starch,
be it taro, tapioca, yam or rice:
<http://tinyurl.com/duu5n>
or, in full:
<http://www.radioaustralia.net.au/in...1336414_window.
htm>
Cheers, Phred.
--
ppnerkDELETE@THISyahoo.com.INVALID
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| Rich |
Newsgroups: rec.food.cooking
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Dimitri wrote:
> I checked about 20 magazines and about 15 cookbooks last evening to fine a
> decent - unusual - yam or sweet potato recipe.
>
> 99% are the same - they all for something sweet - everything from Orange
> Marmalade to Marshmallows. something for flavor, ranging from Bourbon to Brandy.
>
> About all the same for casseroles.
>
> Anything you use the change the same old tired recipes?
>
>
> Thanks
>
>
> Dimitri
>
>
From my Thanksgiving page in my collection of food related webpages:
http://home.pacbell.net/macknet/turkeyday.html
"Ale Braised Yams with Chipotle Butter..."
"...sweet potatoes (the red skinned, orange fleshed variety commonly
called yams) cut into bite sized pieces, briefly sautéed in chipotle
butter, splashed with a cup or so of pumpkin ale and braised until
fork tender, then basted with the liquid remaining in the bottom of
the braising pan (plus additional ale and melted chipotle butter if
necessary) and broiled briefly until the taters are lightly browned
on top."
To make chipotle butter, blend pureed canned chipotle chiles into
softened butter and whip until creamy.
Rich
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| Gregory Morrow |
Dimitri wrote:
> I checked about 20 magazines and about 15 cookbooks last evening to fine a
> decent - unusual - yam or sweet potato recipe.
>
> 99% are the same - they all for something sweet - everything from Orange
> Marmalade to Marshmallows. something for flavor, ranging from Bourbon to
Brandy.
>
> About all the same for casseroles.
>
> Anything you use the change the same old tired recipes?
I just got 10 lbs (they were 12 cents/pound at the gaucherie store, it was a
good year for yams I guess). I nuke them like I do a baking potato and
garnish with the usual fixin's...
I sometimes like ketchup on my baked spuds and I'll put ketchup too on
yams...I call them "Yams a la Stanley Horowitz" :-)
A friend the other day mentioned a pasta dish she had which had slivers of
sweet potato in it, I'll ask her for more details..
I pretty much loathe all those sweet yam recipes, they make me gag...
--
Best
Greg
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