Gluttonous and Good For You!

Gluttonous and Good For You!

Thursday, November 20, 2014

Roasted Sweet Potatoes with Thyme and Rosemary


What's a good, simple, and seasonal side for Thanksgiving? My vote (besides Brussels sprouts) is for sweet potatoes. Right now, the local farmers have amazing sweet potatoes with different color skins. Remember, most of the nutrients are in the skin. The skin also adds more texture and dimension than peeling it. Peeling requires unnecessary work, and ends in a lot of food waste. So keeping the skin on the sweet potatoes is a win-win. Keep it simple. There's no reason to over complicate, especially when roasting a turkey is involved. I prefer to roast sweet potatoes with fresh herbs, olive oil, salt, and pepper. Here I used thyme rosemary. Sage would work wonderfully, too. Either way, this side compliments the rest of the turkey day spread well, especially the turkey and cranberry sauce.

Roasted Sweet Potatoes with Thyme and Rosemary
Ingredients:
  • sweet potatoes, aka yams, 4 large, cut into large dice
  • olive oil, 2 tablespoons
  • fresh thyme, 1 teaspoon chopped
  • fresh rosemary, 1 teaspoon chopped
  • salt and pepper, to taste

Directions:
  1. Preheat oven to 400F.
  2. In a large roasting or jelly roll (non-stick) pan, toss the diced sweet potatoes with the olive oil and salt. Place into oven. Check after 15-20 minutes and give them a good toss using a spatula. Should be done and nicely roasted after 40-45 minutes. Toss in the herbs and pepper. Taste to see if they need more salt and pepper. Makes about 4-6 servings.
That easy. Remember, throwing in some sage I think would be a perfect flavor pairing, too. Happy Thanksgiving!

-Erin Swing
Swing Eats

This is part of Food Network's Fall Fest, highlighting the produce that is in season. Check out The FN Dish. The seasonal produce we are focusing on  Thanksgiving Sides. Come over to Twitter where we are discussing it on #cookingwith and #fallfest. Here’s the link to our Fall Fest Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/ Here are other delicious features on Thanksgiving Sides:

Thursday, November 13, 2014

Bourbon Maple Glazed & Braised Carrots


I love carrots. Especially their bright orange color. Usually, I eat carrots raw as carrot sticks. But I often forget how sweet carrots are when cooked. Another one of my favorites is roasted carrots with potatoes. It is rare to find a dish where the carrots are the star. One of the standard culinary carrot dishes I learned to make in culinary school was glazed carrots. Unfortunately, it rarely lived up to its potential. I believe due to the technical execution which consisted of boiling the carrots in too much water in a narrow sauce pan, resulting in watery and mushy carrots with no color left. Herein lies my redo of this classic. Braising proves perfect for glazing. Braising is when something is cooked in a wide covered dish with no added moisture over medium to high heat. Here my seasonings consist of my seasonal favorites: maple syrup, Kentucky bourbon (yes, it is gluten-free, made from corn: my choice Eagle Rare), nutmeg, and butter. My favorite cut for carrots is oblique which is easy, making all cut about the same size, and very fancy looking. Here's a link of oblique cut demonstration video. Special enough for the holidays. Easy enough for anyone to make. Tasty enough for everyone to enjoy.

Ingredients:
1 pound carrots, peeled, cut oblique
1 tablespoon butter (or olive oil)
2 tablespoons (real) maple syrup
3 tablespoons Kentucky bourbon
dash nutmeg
salt, black and white pepper to taste
1/2 teaspoon parsley or chives, finely chopped (optional)

Directions:
In a large skillet (make sure you have a tight-fitting lid for it), heat the butter, maple syrup, and bourbon over medium heat with occasional stirring, simmering for about 5 minutes to cook off alcohol. Add in cut carrots, a dash of nutmeg, pinches of salt and pepper. Stir. Cover with lid. Occasionally stir. After about 10 minutes, the carrots should appear darker and glazed. Check with a fork for tenderness and taste for seasonings. Once tender per your preference, remove from heat and toss in parsley if you would like. Serve immediately.

-Erin Swing
Swing Eats

This is part of Food Network's Fall Fest, highlighting the produce that is in season. Check out The FN Dish. The seasonal produce we are focusing on the carrot. Come over to Twitter where we are discussing it on #cookingwith and #fallfest. Here’s the link to our Fall Fest Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Here are other delicious features on carrots :