Saturday, November 25, 2006


Marinated tuna steaks form Trader Joe's, red chard sauteed in olive oil with mushrooms and garlic, whipped sweet potatoes and bananas with pecan crumble, and homemade cranberry sauce.
Bill saw the sweet potato and cranberry sauce recipes on the food network during one of our recent flights and was inspired to make them. Both were easy. I've reproduce the recipes here, because I'm not sure how long those links will be good.

Cranberry Sauce

This is a very tart sauce, which we loved, but you might want to add more sugar if the extreme tartness is too much for you.

2 (8-ounce) packages cranberries, fresh or frozen
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate.

Sweet potatoes

Next time I would halve the amount of pecans, and probably forgo the honey and sugar altogether. It was delicious, but so sweet it was more of a dessert, and the pecan crumble was so bountiful it was almost like pecan pie on top of a bed of sweet potatoes.

5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup honey
Kosher salt
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped
Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.



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