I accidentally bought a couple of Japanese sweet potatoes last week, along with the usual garnet yams, with sweet potato fries in mind. You know the Japanese ones – they are light yellow on the inside, darker purple on the outside and most commonly found breaded with tempura alongside sushi.
Of course I threw them into the mix, assuming it couldn’t hurt. It didn’t. In fact, I discovered that Japanese sweet potatoes are perfect for this preparation. Because of their higher starch content, they hold up better than regular sweet potatoes/yams (this reminds me to again research the difference between the two) and have a stronger resemblance to thick-cut french fries. They are also a bit less sweet, which I prefer.
Give it a try! General directions for sweet potato fries are found here. Once they are tossed in olive/peanut/safflower/grapeseed oil, salt and pepper, a quick 15-20 roast minute roast in a 425° oven is all it takes. End result? Happy, goofy kids:
I haven’t been myself in the kitchen lately. Or with food in general, really. No inspiration for cooking, no new ideas to spark our weekly routines, not even an appetite for eating. This is a sad state of affairs for a food lover like me to be in. Especially as the bounty of spring and summer approaches.
That all changed this week. Thankfully. During the past four days, I had the pleasure of spending an evening cooking and learning from the wonderful Tamar Adler, (whose new book is keeping me up at night, in a good way) AND attending a talk by my all-time culinary hero Jacques Pepin, whose KQED TV programs taught me so much about how to cook with precision, economy and love during my college years. A few new cookbooks that just arrived didn’t hurt either.
Me and Jacques, Saying Hello
I see the cook and eater in me re-emerging from the cocoon. This makes me very happy. And now, for a quick recipe to inspire your weekend cooking…. Continue reading →