I'm really enjoying these. I keep rereading, in part for the appetite-inducing descriptions but another part keeps dodging back to the landscapes. Alaska is a place I'm drawn to. It's not just a Brand/Falsey thing...
2023 was the year I left catering for a living and went back to school to begin learning librarianship. As one last gig I cooked a buffet for 140 friends of a friend (75th birthday shenanigans) and this went down well. It's loosely based on a Senegalese one pot recipe but is good served with fried rice and roast nuts.
When you find the ingredients are there in your kitchen it's a quick prep, slow cooked warmer.
4 sweet potatoes, 1 inch rough cubes
3 onions chopped roughly
Half a head of garlic, grated
Scant tsp of crushed chilli, or whatever heat source you have lying around
Two tsp ground coriander
Scant tsp ground cinnamon
A pound tin of chopped tomatoes
A pound of smooth peanut butter
A slug of oil
Salt
Brown the onion in the oil, add the garlic and a good pinch of salt and sweat for ten minutes, stirring. Add the spices and fry them in. Add the tomatoes and chilli and let them come to a bubble and, when this has thickened slightly add the sweet potato and enough water to cover by about an inch. Let this simmer for three quarters of an hour, or until the potatoes are just falling. Check the seasoning and add the peanut to thicken. Great with some chopped greens or cauliflower/carrot tops stirred through to serve. Keep an eye on the liquid! It can get very thick, especially on a reheat.
What a delicious landscape on and off the table. I have been on a veggie exploration the last three years and have tried well over a thousand new recipes. Sounds impressive but quite easily accomplished if you eat and love vegetables. This year I loved my onion creations! Miso roasted onions go with everything and you'll never have made enough to satisfy your guests. Nigel's onion dish requires first boiling, then roasting the onions and served with a taleggio cream sauce. I find them served on toasted sourdough bread a perfect lunch! Then there's crispy onions, caramelized onions, air fryer onion rings and French onion soup....the secret is to add tamari to the pot. Enjoy the adventure. Happy New Year to all!
Just remember even simple recipes count...a new salad dressing or a new soup topping like roasted crispy artichokes. It's also fun to try new recipes with friends...why not share the adventure? Thanks for the high five and I'm with you on let's make it a grand New Year!
I'm really enjoying these. I keep rereading, in part for the appetite-inducing descriptions but another part keeps dodging back to the landscapes. Alaska is a place I'm drawn to. It's not just a Brand/Falsey thing...
2023 was the year I left catering for a living and went back to school to begin learning librarianship. As one last gig I cooked a buffet for 140 friends of a friend (75th birthday shenanigans) and this went down well. It's loosely based on a Senegalese one pot recipe but is good served with fried rice and roast nuts.
When you find the ingredients are there in your kitchen it's a quick prep, slow cooked warmer.
4 sweet potatoes, 1 inch rough cubes
3 onions chopped roughly
Half a head of garlic, grated
Scant tsp of crushed chilli, or whatever heat source you have lying around
Two tsp ground coriander
Scant tsp ground cinnamon
A pound tin of chopped tomatoes
A pound of smooth peanut butter
A slug of oil
Salt
Brown the onion in the oil, add the garlic and a good pinch of salt and sweat for ten minutes, stirring. Add the spices and fry them in. Add the tomatoes and chilli and let them come to a bubble and, when this has thickened slightly add the sweet potato and enough water to cover by about an inch. Let this simmer for three quarters of an hour, or until the potatoes are just falling. Check the seasoning and add the peanut to thicken. Great with some chopped greens or cauliflower/carrot tops stirred through to serve. Keep an eye on the liquid! It can get very thick, especially on a reheat.
Sharing!
What a delicious landscape on and off the table. I have been on a veggie exploration the last three years and have tried well over a thousand new recipes. Sounds impressive but quite easily accomplished if you eat and love vegetables. This year I loved my onion creations! Miso roasted onions go with everything and you'll never have made enough to satisfy your guests. Nigel's onion dish requires first boiling, then roasting the onions and served with a taleggio cream sauce. I find them served on toasted sourdough bread a perfect lunch! Then there's crispy onions, caramelized onions, air fryer onion rings and French onion soup....the secret is to add tamari to the pot. Enjoy the adventure. Happy New Year to all!
Looks like a wonderful year of food! I hardly cooked over the past year, but sure do have several delivery places on repeat.
Beautiful wrap up and Congratulations on the 50th missive! Wishing you all good things in the New Year, Jess! 🎆✨
As a person who mostly lives on boiled potatoes, your energy is so infectious I might just make pasta with garlicky greens tonight
Just remember even simple recipes count...a new salad dressing or a new soup topping like roasted crispy artichokes. It's also fun to try new recipes with friends...why not share the adventure? Thanks for the high five and I'm with you on let's make it a grand New Year!