This is my new favorite way to prepare sweet potatoes. This recipe comes from the November 2012 issue of Bon Appétit. I’ve simply adapted some of the proportions.
Monthly Archives: November 2012
Pound Cake
This pound cake recipe is from my go-to baking guide from the Culinary Institute of America, Baking and Pastry: Mastering the Art and Craft. Precision matters more in baking than in savory cooking, which is why I prefer to follow metric measures and use an electronic scale.
Polenta with Porcini and Chanterelle Mushrooms
Tonight I prepared a simple adaptation of a recipe for Ancient-Grain Polenta with Mushrooms by Michael Chiarello, from his book, Bottega: Bold Italian Flavors from the Heart of California’s Wine Country. He recommends pairing with Sangiovese wine.
Sautéed Peppers and Arugula
I often sauté Padrón peppers as a quick side dish, but tonight I used a bunch of sweet peppers that I found at my neighborhood farmers’ market. Sweet peppers rank high on the Environmental Working Group’s Pesticides in Produce List, meaning high levels of pesticide residues are commonly found on them. Definitely good to choose organic!
Cinnamon French Toast
One of GC’s favorite breakfast foods is French Toast served with fresh fruit. We often make the following recipe using Rubicon Bakery’s Cinnamon Bread (available at Whole Foods).
