Danielle made this for folks at US Botanic Garden May 6, 2014.
1 lb. sweet potatoes- garnet or jewel
1 lb. baby potatoes- ideally a mix of Yukon, blue and red bliss
2 T miso paste – white for milder flavor, yellow for medium, red or brown for more robust
2 T maple syrup (can substitute 1 T honey)
2 T rice vinegar
1 T low sodium soy sauce or low sodium Tamari
2 T canola, safflower or grapeseed oil
Chopped fresh parsley, for garnish
Preheat the oven to 425̊F. Cut the potatoes into 1-inch pieces. Whisk together the remaining ingredients until smooth. Toss the cut potatoes with just enough of the dressing to very lightly coat them, less than half of what is in the bowl. Transfer to a baking sheet and roast 30-40 minutes, until they are soft and caramelized. Just before serving, toss with remaining dressing, garnish with chopped parsley.
Note: Miso, made from a combination of fermented soybean paste and a grain, is available in several colors from light (mellow) to dark (robust, depending on which grain the paste is made with (usually barley or rice). It’s a great source of vitamin 12. While extremely high in sodium, miso is also a great source of vitamin B12. It’s quite versatile as well, commonly used in sauces, soups, marinades, salad dressings and dips. Kept in an airtight container, it can be stored in the refrigerator for several months.
Adrienne demoed this at US Botanic Garden March 6, 2014. Adapted from Fine Cooking.
1-3 T olive oil
½ pound bulk Italian sausage or Kielbasa, diced
1 medium onion, cut into large dice
2 cloves garlic, chopped
1 small fennel bulb, trimmed, cored, and cut into large dice (about 2 C)
3 T dry sherry
3 C potato, peeled and cut into chunks
4 C lower-salt chicken broth
1/4 C chopped fresh flat-leaf
1/4 C chopped oil-packed sun-dried tomatoes, drained
2 T heavy cream
1 t finely grated lemon zest
Kosher salt and freshly ground black pepper
Fennel fronds for garnish
Heat the oil in a Dutch oven over medium-high heat. Add the sausage and cook, stirring with a wooden spatula to break it up into small pieces, until it starts to caramelize, about 5 minutes. Remove with a slotted spoon and reserve. Add more olive oil as needed then add onion, and fennel and cover, turning heat down a bit; cook, stirring occasionally, until the onion begins to soften, about 10 minutes. Add the sherry and stir, scraping the bottom of the pot to loosen any browned bits, about 30 seconds. Add potato chunks, stir in the chicken broth and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a fork, 30 minutes. Using the spatula or a potato masher, gently crush the cooked potatoes until most of them are mashed and the stew is somewhat thickened. Return the reserved cooked sausage to the pot. Add the parsley, sun-dried tomatoes, heavy cream, and lemon zest and stir until incorporated. Season with 1 t salt and ½ t pepper. Serve hot, garnished with the fennel fronds.
We Had SUCH fun on Fox5 News DC February 26. Here we are with Host Holly Morris in Danielle’s kitchen in DC in the middle of a mini snow storm. Fox5 spent four hours with us — what a joy! They were the greatest to work with and we got so much exposure. We had plenty of laughs and ate delicious food, all the recipes below. The link to the video is on the right. Thanks Holly for a memorable morning!
Fox5 News demo, Feb. 26, 2014.
Can I make a confession? I’m not a huge fan of pancakes. It wasn’t always the case. Our father used to make great pancakes every Sunday that he was home while we were growing up. It was one of the domestic things he did really well. He didn’t follow a recipe, maybe that’s why I haven’t been able to make — or find — pancakes as good as his. Or maybe it was just being a kid and loving pancakes then. Anyways, this recipe has change it all for me. They are just amazing — I’ve had them draped in maple syrup, smeared with sour cream, and drizzled with molasses. Whatever you put on them (my husband likes his with hot sauce), these pancakes are so flavorful and have such a nice texture, my love of pancakes is back. If you want to have a little fun with them — who doesn’t? — and you have it on hand, add a few drops of green food color to the batter. It’ll make them look very pistachio-y. Just slightly tweaked from a recipe originated on the blog peanutbutterandpeppers.com.
¼ C pistachios, chopped finely
1 T butter, melted
1/3 C yogurt
2 egg whites (¼ C)
¼ C non-fat milk
¼ t vanilla extract
½ C all-purpose or white whole wheat flour
½ t baking soda
1 t sugar
In a small bowl, mix butter and pistachios. In a food processor or medium bowl, combine yogurt, milk, vanilla extract and egg whites. In another bowl mix flour, baking soda, sugar, & salt. Add dry ingredients to liquids and mix, then add pistachios and mix again. Drizzle a non-stick pan with oil or use a cooking spray; heat to medium and pour about 1/4 C batter into pan. Cook until bubbles appear through the top, then flip and cook until done, about 1 minute on each side. Makes 8-10 three-inch pancakes.
We demoed this on Wednesday Feb. 26 Fox5 News segment.
½ C (packed) dark brown sugar
½ C orange juice
3 T honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
¼ C yogurt
1/3 C natural unsalted pistachios, coarsely chopped
2 T torn fresh mint leaves
Preheat oven to 450̊. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade. Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade over; let cool slightly. Divide pineapple among plates. Spoon yogurt alongside. Garnish with nuts and mint. Six servings.