Potato

Miso-Garlic Sweet Potatoes

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Miso-Garlic Sweet Potatoes

Ever so slowly, I’m beginning to incorporate sweet potatoes into meals. I am fully aware of the loaded nutrient punch that sweet potatoes throw; however, eating potatoes is very hard for me. Being the daughter of an Englishman is wonderful on many levels. Travel opportunities abound and all your friends love your dad’s accent and it’s Britain, and Britain is amazing. However, one of the negative side effects is that I ate more potatoes than an enthusiastic Idaho resident in the midst of marathon training. A side effect from the thousands of potatoes consumed during my formative years: a general aversion to potatoes of all kinds with the exception of Purple Peruvian Potatoes. Purple potatoes make the cut for three reasons: 1) the awesome alliteration; 2) they are purple and I love purple things; and, 3) In Costa Rica, I was lucky enough to have the world’s best Purple potatoes from my awesome chicken lady and I tend to recreate them and relish the memories and the food. The side effects of the side effects are also my justification for not liking French fries until fairly recently.

So long story long, sweet potatoes are full of beneficial nutrients and a good source of carbs for those with an active work-out regimen. I will not touch sweet preparations of sweet potatoes, but this savory preparation compliments the natural sweetness of the orange starch whilst delivering a savory bite with an umami finish. Miso paste is a good source of umami and a breeze to make into a sauce. I roasted these with some miso and garlic paste and then made additional sauce to pour over the hot potatoes (oh how cliché) after removing them from the oven. The result is a triumph of texture that is given a lovely silky texture from the sauce and rendered slightly crispy with a soft center from the roasting. By all means, if you want to throw some rendered duck fat into the pan feel free.   I ended up throwing what I had leftover into some quinoa a couple days later. You could also make a mash with these same ingredients and a different preparation.

Note: I used roasted garlic that I had from the chicken that I was roasting immediately prior to roasting the sweet potatoes. You can use fresh garlic that has been made into a paste or  even powdered garlic if you have no other options. Whole Foods sells pre-roasted garlic, so you can always skip all the prep work on roasting it (simple as the process is we all have our days) and pick it up.

Miso Garlic Sweet Potatoes

Two medium sweet potatoes, washed and cut into half-inch cubes
Six roasted garlic cloves (more or less to taste)
Four tablespoons Miso Paste
One tablespoon Sriracha (optional or to taste)
One tablespoon Mirin
Salt and Pepper
Two tablespoons Toasted Sesame Oil or Garlic Olive Oil

Optional Garnish

Two tablespoons toasted sesame seeds
Chopped Chives or Scallions

On a large baking sheet, toss the cut sweet potatoes with two tablespoons oil (using more if necessary to coat), two tablespoons miso paste, and a couple god pinches of salt and black pepper. Roast on 375 degrees for about 50 minutes, removing halfway through to stir the potatoes. Test with your eyes and a fork – the outside should be crispy and nicely browned and the inside should be tender. Shortly before removing the potatoes, mix the remaining Miso paste (using more at your discretion), garlic cloves, sriracha, and mirin very well mashing the softened garlic cloves. To achieve a more liquidy consistency or to subdue the miso, you may need to add more Mirin. Remove the potatoes and put into a serving vessel. Pour the sauce on top and stir to coat gently. Garnish with sesame seeds that have been toasted for a few minutes in a dry pan on the stove and scallions if desired.

Shepherd’s Pie

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I am half English and grew up eating (and loving) Shepard’s Pie. Every family has their own version of this comfort food! Since I have started cooking, I have created my own version of Shepard’s Pie and I am not sure my Dad is on board with it quite yet (as a good Brit, he does not boast the chili-belly that I inherited from my mother who was raised in Venezuela). I use both lamb and beef, my mother only used beef, generally called Cottage Pie, because she does not care for lamb. You can use whichever you prefer. One day soon I will make it the old-fashioned (and delicious) way by making a stew with the meat, but for now I typically stick with this quicker version for the weekdays. There are a million variations to this and you can try whatever you like (I can’t wait to). You ca:  use mashed sweet potatoes for higher nutrition; use garlic mashed potatoes; make cheesy potatoes, you can use mashed potatoes, parsnips, and turnips; add whatever veggies you would like (or have on hand).  Shepherd’s Pie can literally be whatever your heart desires.

I tend to use lamb because it is leaner (and also the authentic Shepherd’s Pie meat); also, I like to top it with garlic mashed potatoes and cheddar cheese. In my mashed potatoes, I sub a good amount of chicken broth for the milk to lower the calories and alleviate dairy-related complications. I also like my meat layer to be pretty saucey so that you can mix the juice with the potatoes.  So this is the version you are getting.

Shepherd’s Pie

For Meat Layer 

One tablespoon Olive oil
One large onion, diced
Four ounces pancetta, small dice (optional)
One large carrot, peeled and chopped
Six cloves garlic, minced
One pound ground lamb (or substitute half with another ground meat)
One cup beef broth (can sub chicken)
Worcestershire
Small handful of sun-dried tomatoes, minced (optional)
Small dash of red wine (optional and to taste)
One to two tablespoons tomato paste ( I like to use about 1.5 and I also like to use sun-dried tomato paste)
Season to taste with the following: Italian seasoning; garlic; salt; white pepper; crushed red pepper flakes, fresh thyme and rosemary (optional)
Two cups frozen peas

For Potatoes

Two pounds russet potatoes, peeled and cut into chunks
Three tablespoons unsalted butter
One-Third cup milk (any fat content)
One-half Cup Chicken Broth (adjust more to reach desired consistency)
Kosher salt to taste
Four to Six Cloves Roasted Garlic (can sub garlic paste or just garlic powder)
Salt and Pepper to Taste
One-half Cup Aged Cheddar Cheese, Shredded
One cup Green onions
Sprinkle of Paprika

Note: If you have a large, oven-proof stove-top dish, feel free to use it to make the meat layer and then be the baking vestibule (then you wont lose any flavor).

Preheat oven to 375°F.  In a large sauté pan over medium-high heat, heat the oil, then add the pancetta and brown. Then add the onion, garlic, carrot and saute for a few minutes. Add meat and cook until brown for a few minutes. Add the Worcestershire, Wine, Broth, Sun-Dried tomato paste, herbs and seasoning and simmer about 10 minutes. Add the peas, stir well and reserve.

Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk, broth, garlic, salt and pepper. Spread them over the meat mixture, then crosshatch the top with a fork. Sprinkle mashed potatoes with paprika (and cayenne or Sriracha if desired). Bake for about 15 minutes, then remove and top with cheese. Bake for 20-30 minutes more (when crust is golden, cheese is melted, and meat stew is boiling). Once you remove the pie, top with green onions (or Chives) and let cool for a few minutes. Serve and Enjoy!

*You can add crispy shallots as garnish as well for a bit of texture.

Chipotle Sweet Potato Fries with Curry Ketchup and Sriracha Aioli

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One of the health food trend’s best contributions is the ubiquitous sweet potato fry. Of course not all fries are the same and I have standards for these nutritious little treats. They should be crispy on the outside and soft, but never mushy, on the inside. They need to be properly seasoned and they always need to be baked, not fried (sorry Paula Deen cronies). In short, please don’t serve me limp, under-seasoned fries that are mushy with oil. I am not entirely sure why but I have had a standing craving for sweet potato fries since about mid-July and this recipe, admittedly, is something of a Semi-Homemade approach (though I really cannot stomach Sandra Lee). Hey, I am a full time-grad student who works full-time, until December I will need all the help I can get. The secret…Alexia Sweet Potato Fries (in your freezer section). These are awesome. Sure sweet potato fries are not insanely hard to make but now that Alexia has an all natural brand that you can just pop in the oven, why spend a minute longer doing prep? Now if you will excuse me, I have to go read 150 pages of advanced policy economics by tomorrow.

Note: I fortified my ketchup to make a quick (read four second) tasty dipping sauce. Because I like options, I also made a Sriracha aioli really quickly – if you have some chipotle aioli or another favorite dipping sauce feel free to use it instead.

Chipotle Sweet Potato Fries with Curry Ketchup and Sriracha Aioli

One Half Bag Alexia Chiptole Sweet Potato Fries

Cook according to package instructions, preferably on a vented baking tray to achieve optimal crispiness.

Sriracha-Curry Ketchup

Two to Three tablespoons (depending on preference) Sriracha
One Tablespoon (plus more depending on preference) Red Curry Paste
One-Fourth Cup Ketchup

Mix all ingredients well in a small bowl.

Sriracha Aioli

Squeeze of lemon or lime
Four tablespoons Sriracha
Four tablespoons Garlic Mayonnaise 

Mix all ingredients well in a small bowl.

Scalloped Potatoes – Twice – Yikes

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Friday night. I have the flu. D and I go to my mom’s house so that she can take care of me and the boys can have man time with horseshoes. Mom tells me that she is making one of my favorite English meals – Bubbles and Squeak. 30 minutes later a phone call delivers the horrifying news that corned beef has been recalled and is incredibly hard to find in America (and that if it is found, we may contract some disease). Well crud! That was literally the only thing I wanted in the world. Plan B was pieced together from what she had already bought at the store preparing for Bubble and Squeak and their dinner the next night – steaks. Daddy was thrilled because he loves steak and potatoes. My Heart was broken. Somehow this whole “Andi is sick and needs to lay down and be taken care of” turned into Dalt and Daddy pleading with me to make scalloped potatoes and me scrounging through my parents pantry and fridge to acquiesce. Then, the very next day, D and I decided to stay the night again and I had to make an additional dish for me (I do not eat pork and that was on the menu for the evening) so we ended up at the Super S – which was like  a culture shock for me – and the pasta I was making turned into Dalton saying, ” You know if you wanted to make scalloped potatoes again, I would eat them.” So, for the second time in two days, I made scalloped potatoes – these were different than the night before, I have included both recipes. D was so excited about his leftover potatoes – Daddy only had me leave him enough for one small lunch serving so the rest went into a Ziploc for D. Alas, they were left behind (and yes this means that I have to make scalloped potatoes again in the near future to make up for it – those are going to have oven-baked onion rings on them).

Friday Night

  • Chicken Broth
  • 4 red potatoes – sliced up to a quarter inch thick
  • Mozzarella, Shredded
  • Cheddar Cheese (aged 2 years or more). shredded
  • Monterrey Jack, Shredded
  • Sherry
  • Shallots
  • Onions
  • Garlic
  • Cayenne Pepper, Paprika, Thyme – to taste
  • Butter
  • Flour
  • 2 percent milk, Half and Half, or Cream
  • Mushrooms
  • Bacon Bits

In a stock pot, bring water to a boil (I like to use a bit of better than broth bouillon for extra flavor). Once a rolling boil has been achieved, add sliced potatoes and boil under fork tender. Strain and return to pot.

Melt butter, Saute garlic and minced shallots with flour and crushed red pepper. Once a light roux is formed, add sherry and cook until alcohol is just cooked out. Add a bit of broth and the milk and allow to thicken. Season with desired amounts of cayenne, salt, pepper, and the thyme. Add in cheeses a handful at a time allowing time for the cheese to melt into the mixture. Keep on low heat.

In another saute pan, heat butter or oil and then add mushrooms and sliced onions. Cook until glassy.

In a buttered, oven-safe dish begin to place one potato round down to cover bottom of pan. Spoon some of the cheese mixture over the bottom layer and spread to cover well. Add sauteed mushrooms, onions, and some bacon bits on top, then repeat this process (potatoes, cheese mixture, mushroom mixture) until the potatoes are gone and the layers are complete. Top the top layer with some shredded cheese and sprinkle with paprika.

Bake in the oven on 350 until bubbly and brown on top. I like to add a little bit of chicken broth around the sides to just keep the dish moist. Top with green onions (if you have – which I did not this night) after removal from the oven.

Saturday Night

It is a little interesting that one sauce seems more authentic than the other. This one uses a can of cheddar cheese soup and some freshly shredded cheddar cheese (I did not have either the night before) in addition to the ingredients from the first night. I also used Green Onions. I omitted as many mushrooms because I needed to save some for my dad for breakfast the next day.

To make this version, follow previous instruction adding the cheddar cheese soup to the cheese/milk mixture. Chop green onions and sprinkle in layers along with bacon, onion, and mushroom mixture. Everything else is fairly similar. In this version you can reduce the amount of flour that you use because the soup will thicken it.