Archive / February, 2012

Recipe Review – Twice-Baked Sweet Potatoes with Bacon Sesame Brittle in “Bon Appetit Magazine”

Twice-Baked Sweet Potatoes with Bacon Sesame Brittle from Bon Appetit

Photograph by Romulo Yanes

I had several sweet potatoes in my pantry which were purchased for a particular purpose, but those plans got changed. So I was looking for a different way of preparing them when I saw this recipe in the March 2012 issue of Bon Appetit Magazine. It is for Twice-Baked Sweet Potatoes with Bacon Sesame Brittle. It sounded intriguing because I love sweet potatoes, and bacon, of course. So, how could I go wrong?  I thought I would try it to see for myself how good it is (or not) and let you know about my experience.

The recipe was very easy to make without requiring too much time or energy and the end result was delicious although unlike any sweet potato dish I had ever tried before. The bacon sesame brittle turned out surprisingly well and came together easily and quickly. It does take constant watching because after seeming to do nothing for so long, the sugar quickly melts and browns, so if the cook doesn’t watch it can easily burn and ruin, meaning you have to start afresh with the preparation of that part of the dish.

I did have a few issues with the recipe, however. First of all, the heading indicates it makes 8 Twice-Baked Sweet Potatoes, but after reading the recipe it is clear it only makes 4.

Next, the first ingredient listed for the recipe calls for 4 slices of bacon, cut into 12 inch wide pieces. However, I have never seen bacon slices in the store that were even 12 inches long in the package. So, I am assuming here that this is a typo and the author meant 1/2 inch wide pieces, which makes better sense to me if they are to be broken up after incorporating in the brittle.

The recipe ingredient list calls for six sweet potatoes, however the instructions direct the cook to cut the sweet potatoes in half lengthwise, resulting in eight halves. That makes a total of four sweet potatoes according to my calculation, which is what I used.

Next the cook is to scoop out the flesh from four halves of the baked sweet potatoes leaving 1/2 inch in each skin then scoop the flesh out of the other four and discard the skin. Another indicator the recipe actually calls for four sweet potatoes.

I did not slice the sweet potatoes in half lengthwise like the recipe called for, but rather after baking them the first time snipped an oval out of the skin with kitchen scissors. If you look at the picture supplied with the recipe, it appears to me this is the method that was used in preparing this dish.

Although the recipe gives the temperature for baking the sweet potatoes the first time, it does not do so for the second baking. So, I assumed they were to be baked at the same temperature of 400 degrees.

Another issue that some might find difficult is being able to locate the miso called for in the recipe. I live in a large multicultural city with a proliferation of Asian Markets so that is not a problem for me, but it could be for some.

Also, the next time I make this recipe I think I will try using candied ginger instead of fresh (same quantity) and brown sugar for the brittle instead of the processed white sugar the recipe calls for.

Finally, the amount of bacon sesame brittle in this recipe is I think double what it needs. If you use four slices of bacon, that is one whole slice per sweet potato. Maybe I ended up with too much because I always purchase thick sliced bacon, but in viewing the picture of the final dish provided with the article, the amount of bacon sesame brittle crumbled over the top of each doesn’t look like it amounts to be from one whole slice of bacon. My recommendation is to only make half the bacon sesame brittle.

Overall this is a good dish. One of my tasters did not care for the bacon sesame brittle even though they are a big fan of bacon generally, perhaps because the concept of bacon in a dish normally considered to be sweet and in combination with the other ingredients was just too different for them.

I recommend this recipe and definitely plan on making it again, perhaps for a party, because the elements can be made ahead of time then assembled later. That is always helpful when trying to coordinate the preparation of a number of different dishes.

Cinnamon Rolls with Orange Cream Cheese Filling

For me there is nothing quite like a freshly baked cinnamon roll first thing in the morning for breakfast with a freshly brewed cup of hot coffee. This recipe, with the addition of orange flavoring, adds a significant twist that I think you will find refreshing.

Orange Cream Cheese Cinnamon Rolls

Cinnamon Rolls with Orange Cream Cheese Filling

Ingredients
Dough
2 ¼ t Yeast
½ c Water, warm (110 degrees)
¼ c Sugar

½ c Milk, scalded
½ c Butter, melted
2 T Honey
1 t Salt, Kosher
2 Eggs

4 c Flour, bread

Filling
½ c Sugar, powdered
¼ c Sugar, brown
6 oz Cream cheese, at room temperature
½ c Butter, at room temperature
1 t Vanilla extract
2 T Orange juice reduction *
2 T Cinnamon, ground
¾ c Pecans, chopped

Glaze
4 T Butter (melted)
2 c Sugar, powdered
1 t Vanilla extract
2 T Orange juice reduction *
3 to 6 T Hot water

Instructions
In a small bowl, dissolve yeast and sugar in warm water and set aside.

In a large bowl mix milk, sugar, melted butter, salt and eggs. Add 2 cups of flour and mix until smooth.

Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 ½ hours.

TIP: To facilitate the rising of the dough, place a cup of water in the microwave on high and bring the water to a boil. Immediately remove the boiling water from the microwave and place the bowl with the dough in the microwave uncovered. Check the dough after one hour. If necessary, repeat the process, but only leaving the dough in the microwave for an additional ½ hour. Do not turn the microwave on while the dough is inside. The purpose of this process is to provide the moist, warm environment that is perfect for the yeast to do its work causing the dough to rise.

After the dough has doubled in size roll out on a floured surface into a 10 x 15 inch rectangle.

Spread the filling evenly over the rolled out dough, leaving an inch at the bottom uncovered. Sprinkle with chopped walnuts, pecans, or raisins if desired.

Beginning at the 10 inch side, roll up dough and pinch edge together to seal. With a very sharp knife cut into 8 slices.

Coat the bottom of two baking pans with butter and place cinnamon roll slices close together in the pan and place in the cold oven.

Heat oven to 350 degrees F.

Bake for about 30 minutes or until nicely browned.

Meanwhile, mix together the glaze ingredients adding hot water 1 tablespoon at a time until the glaze reaches the desired consistency. Drizzle over slightly cooled rolls.

Orange Cream Cheese Cinnamon Rolls Pan

* To make the orange juice reduction, place 1 cup orange juice and ¼ cup sugar in a pan. Bring to boil then reduce heat to simmer and cook until liquid has been reduced to ¼ cup (8 tablespoons).

French Red Onion Soup

This is a delightful twist to a popular soup dish that is delicious, quick, easy, and inexpensive to make. The red and sweet bulb onions offer a flavor and presentation that add a new dimension to classic French Onion Soup which I think you will enjoy.

Although onions and onion soups were enjoyed by the ancient Greeks and Romans, the oldest reference I could find for French Onion Soup is from 1651: “Potage of onion. Cut your onions into very thin slices, fry them with butter, and after they are fried put them into a pot with water or with pease broth. After they are well sod, put in it a crust of bread and let it boile a very little; you may put some capers in it. Dry your bread then stove it; take up, and serve with one drop of vinegar.” —The French Cook, Francois Pierre La Varenne, [1651] Englished by I.D.G. 1653, Introduced by Philip and Mary Hyman [Southover Press:East Sussex] 2001 (p. 130)

The word “soup” comes from the word “sop.” Sop, because previous generations did not have the availability of utensils we have today, so bread was the means used to eat the soup by “sopping” it in the liquid.

Bon Appétit

French Red Onion Soup

French Red Onion Soup

Ingredients
1 Red onion, medium
1 Sweet bulb onion
4 T Butter

4 c Beef broth

1 T Balsamic vinegar
1 T Worcestershire sauce
½ t Tarragon, dried
¾ t Pepper, ground
Salt to taste

1 loaf French bread
Olive Oil
Garlic, minced
Parsley, dried
Gruyere or Swiss cheese, freshly grated

Instructions
Chop onions and sauté in butter until soft and caramelized (browned). Do not add salt until after this point else you will end up with wilted onions.

Add broth, vinegar, Worcestershire Sauce, dried tarragon, and pepper. Bring to a boil then simmer for 15 – 20 minutes.

Slice bread lengthwise and then into pieces that will fit in your soup bowls and place on baking pan.

Mince garlic and blend with olive oil. Brush olive oil and garlic blend on each bread face then sprinkle with dried parsley. Broil until bread begins to brown.

Grate cheese and sprinkle over bread slices. Then return pan to oven under the broiler until the cheese melts.

Place a slice of bread in each bowl and ladle soup over it.

Serve immediately.

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FEEDING AMERICA MISSION AND VALUES (from their website)

Our mission is to feed America’s hungry through a nationwide network of member food banks and engage our country in the fight to end hunger.

Feeding America has adopted the following Statement of Values, which guides all of our actions and planning.

Respect

We respect the inherent worth and dignity of every person and treat all with justice, equity and compassion. We honor the lives, concerns and stories of people in need and expect our partners to do the same. We accept one another and encourage diversity of thoughts and ideas.

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We keep faith with the public trust through the efficient and compassionate use of resources entrusted to us and are mindful that our mission is accomplished through the generosity of others. We maintain and communicate accurate and timely information on hunger research, education, advocacy and service. We evaluate and account regularly for how resources are used to implement and achieve our mission.

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