This is one of Patrick's fabulous standby recipes that I make several times a month. Like many of the vegetable recipes, it can be served hot, warm or cold and makes great leftovers. Yams are so nutritious, being full of vitamins and fibre.
This recipe is made with the dark orange yams (also called sweet potatoes). It is great warm or cold and makes great leftovers and school lunches. I like that it does not have to go to the table piping hot so it's not last minute, and is still good when the stragglers arrive home.
Knives
My favourite chef's knife is my Santoku knife. I like the balance, the length and shape, and the way the concave flutes make food slide off it easily. I wash and dry it after every use and put it back into its slot in the knife block. Never put your knives in the dishwasher, the sink, in pile of dirty utensils, a drawer or a drain board. That way they do not get knicked and you can sharpen the edges easily yourself in minutes with a sharpening steel and you never have to take it to a professional grinder to get a new surface. You need a back-up chef's knife in case you have a helper in the kitchen.
For cutting tomatoes, you need a serrated knife. I always use one of my wood-handled Sabatier steak knives. Of course, they never go into the dishwasher.
For trimming and peeling I use those small short curved paring knives. They are good for testing the doneness of vegetables. You need two in case you have a helper.
Of course, the serrated bread knife lives on the bread board with the Kneadless bread.
Patrick's Yam Salad
Ingredients:
2 large yams or 4 to 6 smaller ones
extra virgin olive oil
sea salt
freshly ground pepper
1 bunch of cherry tomatoes
6 cloves of garlic
1/4 red onion
balsamic vinegar
1 bunch fresh basil
Instructions:
Preheat the oven to 450 degrees F. ( 230 C.) and place the rack in the middle of the oven.
Cover a baking sheet with foil.
Wash and trim the yams. Do not peel.
Slice the yams into 1/4-inch thick slices diagonally.
Sprinkle very liberally with olive oil, salt and pepper and toss to coat every surface.
Lay out the yam slices in one layer to make sure they get golden and crispy.
Cut a cross in each cherry tomato at the stem end and scatter them on top.
Peel the garlic cloves, slice them in half lengthwise, and scatter them on top.
Bake for 20-30 minutes or until yams are done.
Serve on a large platter to keep the slices intact.
Drizzle just a very small amount of balsamic on the yams, maybe 1 Tbsp.
Slice the red onion into very small rings and scatter on the yams.
Sprinkle with torn fresh basil leaves.
This recipe is made with the dark orange yams (also called sweet potatoes). It is great warm or cold and makes great leftovers and school lunches. I like that it does not have to go to the table piping hot so it's not last minute, and is still good when the stragglers arrive home.
Knives
My favourite chef's knife is my Santoku knife. I like the balance, the length and shape, and the way the concave flutes make food slide off it easily. I wash and dry it after every use and put it back into its slot in the knife block. Never put your knives in the dishwasher, the sink, in pile of dirty utensils, a drawer or a drain board. That way they do not get knicked and you can sharpen the edges easily yourself in minutes with a sharpening steel and you never have to take it to a professional grinder to get a new surface. You need a back-up chef's knife in case you have a helper in the kitchen.
For cutting tomatoes, you need a serrated knife. I always use one of my wood-handled Sabatier steak knives. Of course, they never go into the dishwasher.
For trimming and peeling I use those small short curved paring knives. They are good for testing the doneness of vegetables. You need two in case you have a helper.
Of course, the serrated bread knife lives on the bread board with the Kneadless bread.
Patrick's Yam Salad
Ingredients:
2 large yams or 4 to 6 smaller ones
extra virgin olive oil
sea salt
freshly ground pepper
1 bunch of cherry tomatoes
6 cloves of garlic
1/4 red onion
balsamic vinegar
1 bunch fresh basil
Instructions:
Preheat the oven to 450 degrees F. ( 230 C.) and place the rack in the middle of the oven.
Cover a baking sheet with foil.
Wash and trim the yams. Do not peel.
Slice the yams into 1/4-inch thick slices diagonally.
Sprinkle very liberally with olive oil, salt and pepper and toss to coat every surface.
Lay out the yam slices in one layer to make sure they get golden and crispy.
Cut a cross in each cherry tomato at the stem end and scatter them on top.
Peel the garlic cloves, slice them in half lengthwise, and scatter them on top.
Bake for 20-30 minutes or until yams are done.
Serve on a large platter to keep the slices intact.
Drizzle just a very small amount of balsamic on the yams, maybe 1 Tbsp.
Slice the red onion into very small rings and scatter on the yams.
Sprinkle with torn fresh basil leaves.
No comments:
Post a Comment