Sweet Potato Casserole

I make these potatoes every Thanksgiving.  The casserole is not covered with marshmallows for those of you that like that sort of thing.  That is too sweet for me, not that this casserole is not sweet, it is.  Of course, if you’re a marshmallow kind of person, you can omit the streusel topping and sub in the marshmallows.  This is really nothing more than mashed sweet potatoes with a couple of eggs, and a nutty, crunchy topping.  Pretty simple.  I always make it a day or two ahead, and the topping may be made way ahead and stashed in the freezer.  If made ahead, just take it out of the refrigerator about an hour before you plan to pop it in the oven to take the chill off.  

Ingredients:

Potatoes:

• 3-4 medium size sweet potatoes
• 4 tablespoons butter
• 2 eggs
• 1/3 cup milk or half and half
• Salt and pepper to taste

Topping:

• 1 cup finely chopped pecans
• 1/2 cup (4 ounces) packed brown sugar
• 1/3 cup all purpose flour
• 4 tablespoons softened butter

Directions:

1. Preheat oven to 375 degrees.
2. Place potatoes on a foil lined rimmed baking sheet and prick a few times with a fork
3. Bake for 1.5 to 2 hours until very soft.
   
4. Set aside until cool enough to handle.
5. Scoop the potato flesh into a bowl and mash.
   
6. Stir in the rest of the ingredients, mixing well.
   
   
   
   
7. Pour into a 2 quart buttered casserole dish.
   
8. Chop nuts in a food processor.  
   
9. Add the rest of the ingredients to the processor and pulse to combine.  This may also be done by hand.
   
   
   
   
   
   
   
10. Spread the topping over the potatoes.
    
11. Bake for 30-45 minutes until hot and puffy, and the top is browned.

Potato Gratin

This recipe is from November 1995 Cook’s Illustrated Magazine, and it has stood the test of time for us.  I’ve made it many many times. I often double it, and it works beautifully.  A mandolin is a very helpful tool here, I use a Boerner V-Slicer.  This can be made a few hours ahead, just save the last 30 minutes of baking until just prior to serving.

Ingredients:

• 1 large garlic clove, sliced in half
• 1 tablespoon softened butter
• 2 1/4 cups half and half
• 1 1/4 teaspoons salt
• 1/8 teaspoon pepper
• Pinch grated nutmeg
• 1 bay leaf
• Pinch cayenne pepper
• 2 pound potatoes (use any variety, but I usually use russets), peeled and sliced 1/8 inch thick
• 1/2 cup grated Gruyere cheese

Directions:

1. Heat oven to 350 degrees.
2. Rub bottom and sides of a 5-6 cup gratin dish or other shallow baking dish with garlic half.
3. Mince (or grate on a microplane) the remaining half of garlic and set aside.
4. Once garlic in dish has dried, about 2 minutes, spread the dish with 1/2 tablespoon of butter.
5. Bring half and half, salt, pepper, nutmeg, cayenne, bay leaf, reserved grated garlic, and potatoes to boil in a medium sauce pan over medium high heat, stirring  frequently.
6. Reduce heat and simmer for about 2 minutes until liquid thickens.
7. Pour mixture into prepared dish, distributing potatoes evenly and pressing down until the potatoes are submerged.
8. Dot with remaining 1/2 tablespoon butter.
9. Bake for 45 minutes, then sprinkle grated Gruyere on top evenly.
10. Bake for about another 30 minutes until top is golden brown.
11. Let rest 5 minutes, then serve.

Options:

• For a leaner version, substitute chicken broth for the half and half.
• Substitute Parmesan for the Gruyere
• Layer caramelized onions between the potatoes

Kale and Brussels Sprout Salad

I know, I know.  Kale??  Brussels sprouts?? So over it, right?  My daughter introduced me to this recipe, and it is really delicious.  So, eat your greens and enjoy them!

This recipe came from Bon Appetite; I have cut it in half to serve 4-5.  Double it if you need more.  Note I used pre-shredded sprouts here, and that is something I will not do again.  The quality was not the best, I recommend you shred the sprouts yourself, easy to do in a food processor.

Ingredients:

• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• ½ tablespoon minced shallot
• 1 small garlic clove, minced
• ¼ cup plus 1 tablespoon olive oil
• Salt & pepper
• 1 bunch Tuscan kale, stemmed and thinly sliced
• 6 ounces Brussels sprouts, shredded (or very thinly sliced)
• 2 tablespoons almonds with skins on, coarsely chopped
• ½ cup Pecorino cheese, grated
• 1 avocado - optional
  

Directions:

1.      Mix lemon juice, mustard, shallot, garlic, salt & pepper to taste together.

2.      Drizzle in ¼ cup of olive oil, whisking constantly to form a smooth dressing.

3.      Sauté almonds in 1 tablespoon of olive oil until brown in spots.  Remove to a paper towel lined plate.

4.      Toss kale and Brussels sprouts with the dressing in a large bowl.  I do this ahead of time, as much as two hours before serving.  Keep in the fridge until ready to serve.

5.      Toss in almonds and cheese, and serve.

Roasted Zucchini and Onions

We eat this all the time.  It is easy (but not fast) and the caramelized veggies are delicious.  I have a tendency to prefer the squash very well cooked; feel free to roast for less time if you like.  This general method works for many different vegetables.  Any leftovers are wonderful in a frittata.

Serves 2-3

Ingredients:

• 4 medium zucchini
• 1 large onion
• 3 tablespoons of extra virgin olive oil
• Salt & pepper
• Parmesan cheese – optional
  

Directions:

1.      Heat oven to 425 degrees.

2.      Cover a half sheet pan with foil (I like using non-stick foil).

3.      Cut zucchini into ½ inch pieces.

4.      Cut onion into 1 inch pieces.

5.      Toss veggies on the sheet pan with the olive oil, salt & pepper.

6.      Roast for one hour, tossing occasionally.

7.      Sprinkle Parmesan cheese over the zucchini and return to the oven for another 5 minutes.

Warm Butternut Squash and Chickpea Salad

I was looking for a new and different salad earlier this week and came across this recipe from Smitten Kitchen, one of my favorite blogs.  It is both delicious and easy, and filled with good for you ingredients.  Find the recipe here:  Warm Butternut Squash and chickpea Salad.  I roasted the squash about 10 minutes longer to make it nice and brown.  

Ready to eat!