Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. Show all posts

Monday, September 5, 2011

Not really about food (much)

Acerodon celebensis
Except for the recipe for sweet potato pancakes, which the Tall Guy wondered to me why I didn't post here.  Since I didn't have a good reason at the time for not posting it, three weeks later I have gotten around to it. Anyway, the Tall Guy and I get to spatially intersect this week. And I expect to feed him dinner tomorrow. (Early forecasts are smoked salmon with a chance of pizza, with scattered bacon wrapped dates clearing off before the entree. If what I am thinking of really works, I am going to be blogging the meal in gratuitous detail.) So I really had better post the recipe. 

A few weeks ago I had leftover mashed sweet potatoes to contend with. I now know what to do with leftover mashed sweet potatoes.  This is not a normal problem, leftover sweet potatoes.  They pretty generally get eaten up with enthusiasm around here, but the other day I made a bunch, and there was a giant salad, and hamburgers, so I ended up with sweet potatoes.

I made pancakes.

Sweet Potato Pancakes
Call it a cup and a half of mashed sweet potatoes (mine had butter, garlic, and too much nutmeg* in them), 2 eggs, 1/3 cup flour,1/2 tsp salt, 1/2 tsp baking powder. Fry at a lower temp than you otherwise might do pancakes, because they come out kind of thick. Maple syrup and butter are just dandy on them, but I couldn't help wishing for something a bit sharper like plain yogurt or chevre.

So my informal recipe for sweet potato pancakes is now revealed.  However the real reason for this post is that JVW and I were emailing each other one night recently and for reasons that I attribute to the lateness of the hour and the general ambient silliness of the people involved in the correspondence, we began writing parodies of Romantic verse with fruit bats inserted willy-nilly.  JVW has asked me to post them here.  I suspect that this is a ploy to get me blogging more regularly again.  For reasons that I find utterly obscure, she thinks my recipes are funny.

In this outbreak of pastiche, Byron and Shelley were probably the most deeply wronged, and you are about to see. (If one clicks on the titles, one will be whisked to the original poems.)

It Flaps in Beauty

 It flies in beauty like the night
Of muggy climes and buggy skies
And only stops to take a bite
As past the mango tree it flies
Though you may wish it on a plate
Upon a bun and edged with fries
One wing the more, one wing the less?
Deeply impair'd the nameless grace
Which soars on tropic ev'ning breeze,
  Or, clumsy, crashes into place
among the dense papaya trees.
  How pure, how dear its little face!

That furry cheek, and markéd brow,
  So soft, so calm, yet eloquent;
The the feet that grip, that cunning toe, 
  that tells of days unconscious spent;
A mind at peace with all below,
  A heart whose love is innocent!

That was a joint effort.  What follows is definitive proof that JVW is not only sillier than I am, but she is also better at formal verse.


The Destruction of the Orchards

The fruit bats came down like a wolf on the trees
And their membranous wings sang their song on the breeze
The sheen of their claws was like sun on a pond
And their fur was bright auburn or brownish or blond
Like the locusts of Joel of each separate kind
The fruit bats flew down for the fruit they might find
Their goal was to gorge on those mangos so sweet
Then roost in the trees, hanging on by their feet
But behold! for the villagers had quite enough
They wanted to keep their papayas and stuff
Their nets were in place in the branches aloft
To catch all the fruit bats, so darling and soft
And then one by one all the fruit bats were caught
The cleverer primates had captured the lot
The fruit bats did tremble, their eyes got as big
As the eyes of the Chinese Prohibitous Pig
And some of the people said, “Stir-fry the bats!”
And some said, “Slow-cook them in monstrous great vats!”
And some said, “Fillet them and put them to freeze
And then we can eat them whenever we please!”
And while they were arguing, the fruit bats broke free
And on the night wind far away did they flee
They swore they would no more rob orchards of men
At least not until they got hungry again
The following can also be squarely blamed on JVW.  Well JVW and Percy Shelley.  (Shelley makes me want to smack him on grounds of both verse and biography, so this effusion particularly pleased me.)

I met a traveler from an antique land
Who said, “Two vast and trunkless wings of stone
Flop in the desert.  Near them, on the sand,
Half sunk, a shattered muzzle lies, whose crown
And outsize ears, and look of silliness
Tell that its sculptor knew with fear and dread
The hunger for papayas and the stress
Of having such a great big furry head.
And on the pedestal these words appear:
‘My name is Batymandias, King of Kings;
Look on my fruit, but don’t you even dare
To steal a mango.’  There is nothing more:
Behold the ruined giant frugivore.”


*My relationship with nutmeg is intense and complex. I can't stand the flavor, when I can taste the flavor.  When it is a faint trace, setting off all the other flavors in a dish, I adore it. When I explained to my friend JVW that I hated nutmeg,  she responded in tones of deep bemusement, "but you put it in all sorts of things." This is true.  As I said, it's a complex relationship, and the line between love and hate is very very fine indeed.

Friday, March 18, 2011

White Chili (Sort Of)

I have a perfectly good recipe for white chili that I have been meaning to make for awhile.  I like white chili.  No.  I love white chili.  And when the fit is on me, chili from a can will not do.

I didn't know the fit was on me, until I went to the grocery store for brownie supplies.  I came back with chicken, chilis, and a sweet potato.*  A sweet potato?  Huh?  Yes, the Vast Orange Vegetable Conspiracy has struck again.  Sweet potatoes appear nowhere in my white chili recipe.  Possibly they do now.  I'll know for sure in a couple of hours.

M's White Chili, Now with Sweet Potato

1-2 Tbsp veg. oil
1 cup chopped onion
2 boneless skinless chicken thighs, likewise chopped
1 large sweet potato chopped (If you're not a victim of sinister orange vegetables throw in a couple more chicken thighs.  Or several, the original recipe I have calls for 2 pounds of chicken, I use considerably less.)
1 Tbsp minced garlic
1 chopped up Anaheim chili

2 cans white kidney beans
1 can green chilis
1 cup apple cider
3 cup chicken stock (or four cups chicken stock and skip the cider)
1 1/2 tsp cumin
3/4 tsp coriander
1 tsp oregano (if you're not a nitwit and forgot to buy it)
salt and pepper to taste

Pour the oil in the bottom of a heavy bottomed soup kettle.  Heat to medium high and toss in the onions and the chicken.  Cook until the onions are translucent.  Add the garlic and the fresh chili.  Cook, stirring often, a bit longer.  Add everything but the salt and pepper.  Cook over low heat for a couple of hours at least.  Really, the best way to do this is in a crock pot.  I do not currently own a crock pot.  This is sometimes a problem.

Before you serve, check the seasonings and salt and pepper to taste.  Serve with grated jack or cheddar, lime wedges, and sour cream. 


*Notably forgetting the sour cream and the oregano.  Savory cooking of any sort without oregano is outrageously difficult.  I may have to make another trip to the grocery store to fix that one.

Sunday, December 5, 2010

Mashed Sweet Potatoes

These are more or less one of the sweet potato dishes* that came to Thanksgiving with me. The scalloped sweet potatoes were tasty (one day I will manage to cook scalloped sweet potatoes as they exist in my head and they will be AMAZING -- this effort merely very good), but this is the one that people raved about.

I will confess straight away that the recipe I give here is not what I actually did. I was using leftover sweet potato coconut soup** as the liquid. If you want to make sweet potato coconut soup and then use that (and why not? sweet potato coconut soup is awesome) go right ahead.

I got the idea because as I was pouring a cup of cream into the scalloped sweet potatoes, I realized that only bringing that dish would exclude the aunt who is not on speaking terms (let alone eating terms) with lactose. I contemplated and decided to use the leftover soup as liquid and mash the rest of the sweet potatoes (I massively overbought sweet potatoes as I am wont to do).

Mashed Coconut Sweet Potatoes

3 lbs sweet potatoes
coconut milk
chicken or vegetable broth
ginger, paprika, black pepper, garlic, salt to taste
butter optional

Fill a largish kettle with water, add a tea spoon of salt or so, and bring to boil on the stove

Peel and thinly slice the sweet potatoes.

Place them carefully in the boiling water, trying not to splash oneself. Wait for the water to reboil.

Boil for five minutes.

Drain

Transfer to a mixing bowl and add liquid using approximately three parts broth, to one part coconut milk. One might also employ the butter at this time if one is doing so. The amount of liquid and butter used is left to the personal taste and good judgement of the person doing the mashing. Just as the requisite amount of mashing is also left to their taste and judgement. Me? I like my mashed root vegetables a bit lumpy.

Add the spices to taste.

Transfer to a serving dish. Feed to an impressed crowd.

The attentive will notice that this leaves one with most of a can of coconut milk. May I suggest a coconut cinnamon latte while preparing the feast? Or one could make soup. Or piña coladas. Or a smoothie.

* I usually bring sweet potatoes if I tactfully can. I have very strong feelings about the use of marshmallows in non-combat situations.
** It's basically my coconut squash soup recipe with the addition of some smoked paprika and cayenne.