sweet potato soufflé

IMG_6060I asked a few of my best friends for their favorite family Thanksgiving recipe. My friend Lisa, always supportive of everything her friends do, sent me this recipe from her husband’s southern Georgia family. I made the dish (fluffy sweetness and savory scrumptiousness all in one bite), took pictures and sat down to write about it. It took me back to how Lisa and I became friends.

It was my first day of second grade at a new school. I was sporting a Dorothy Hamill pixie cut and wearing a light blue puffy jacket from JCPenney (my sister and I had matching ones). I was assigned to a square table of four with Lisa sitting next to me. She showed me where the drinking fountain was and we have been friends ever since. We survived the many adventures of grade school and then, all girls Catholic high school. We have shared the stages of life that only lifelong friendships can – homecoming dances, football games, big 80s style hair, cramming for exams, parties, sneaking out, graduation, college, concerts, careers, trips, marriage, babies, birthdays, book clubs, cooking clubs, illness, death and everything in between.

Friends since age seven... All the beautiful (and not so beautiful stages)...

Friends since age seven… All the beautiful (and not so beautiful stages)…

Friendships are like good recipes. They bring comfort, fulfillment, love and deliciousness to your life every day. This recipe is as good as the girl it came from (thanks, Lis!). Lisa adjusts the recipe for her son’s food allergies so you can also enjoy the same yumminess in a Gluten free and Dairy free version.

Ingredients
3 cups sweet potatoes, baked and mashed (approximately two large sweet potatoes)
1 cup sugar
2 large eggs
1 cup evaporated milk
1 stick butter, softened
1 1/2 tsp vanilla extract

Crumbled topping of pecans, brown sugar, flour and butter

Crumbled topping of pecans, brown sugar, flour and butter


Topping
1 cup chopped pecans
1/2 cup flour
1 cup brown sugar
1 stick butter, melted

*For a Gluten Free and Dairy Free version use the following:
Non-dairy butter (Earth Balance)
Gluten Free flour
Vanilla Almond milk (in place of the evaporated milk)

Directions
Preheat oven to 350 degrees. Mix together sweet potatoes, sugar, eggs, evaporated milk, butter and vanilla until well blended. Pour into a buttered casserole dish. Mix the pecans, flour, brown sugar and melted butter and sprinkle over the entire top of the sweet potato mixture. Bake for 30 to 35 minutes.

Golden brown and cripsy crust just out of the oven

Golden brown and cripsy crust just out of the oven

You can make the Sweet Potato Souffle a day ahead. Cover tightly and refrigerate. To serve, simply bring it to room temperature and bake. The souffle also makes for great leftovers.

Use a large sweet potato and leaf-shaped cookie cutter top embellish soufflé on your Thanksgiving table

Use a large sweet potato and leaf-shaped cookie cutter to embellish soufflé on your Thanksgiving table with “Sweet Potato Leaves”

caramelized garlic tart

IMG_5455Whenever I buy a new cookbook or rip through a fresh- in-my-mailbox magazine, I dog ear pages like crazy, making notes left and right. I have a laundry list of creative endeavors I aspire to accomplish. I often find, however, that I get sidetracked – it’s an ongoing problem I call multi-tasking max out.

I recently rifled through the robustly colorful cookbook, PLENTYnamed by Amazon Editors’ as a “Favorite Book of the Year” for 2014. The award winning chef and food writer, Yotam Ottolenghi has been described as “the man who made vegetables sexy.” I wanted to find something scrumptious to make for a Labor Day party and this tart was the ticket. While there are PLENTY of steps to making this light puff of a pastry, the process is simple. Just allow enough time for preparation and avoid cramming it in between Sunday Church, football, laundry and walking the dog.

A Beautiful Cover Always Grabs My Attention

A beautiful book cover always grabs my attention

With Thanksgiving looming, the versatility of the Carmelized Garlic Tart can double as an elegant #thanksgivingappetizer or #thanksgivingvegetariandish. The tart can be made a day ahead and then reheated before serving. I love recipes that allow for something special and beautiful on the plate without requiring you to sweat it out in your heels and party clothes minutes before your guests arrive.

Ingredients
13 oz all-butter puff pastry
3 medium heads of garlic, cloves separated and peeled
1 Tb olive oil
1 tsp balsamic vinegar
1 cup water
¾ Tb sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few whole sprigs to finish
4 ¼ oz creamy goat cheese (such as chevre)
4 ¼ oz hard, mature goat cheese (such as goat gouda)
2 eggs
6 1/2 Tb heavy cream
6 1/2 Tb crème fraîche
black pepper

Directions
Have ready a shallow, loose-bottomed, 11-inch fluted tart pan (I bought a new pan from Bed, Bath & Beyond by Wilton). Roll out the puff pastry into a circle that will line the bottom and sides of the pan, plus a little extra. Line the pan with the pastry. Place a large circle of greaseproof paper on the bottom and fill up with baking beans or pie weights. Leave to rest in the fridge for about 20 minutes. Preheat the oven to 350 degrees. Place the tart pan in the oven and bake blind for 20 minutes. Remove the beans/weights and paper, then bake for 5-10 minutes longer, or until the pastry is golden. Set aside. Leave the oven on.

A light and golden crust ready to be filled with scrumptiousness

A light and golden crust ready to be filled with scrumptiousness

While the tart shell is baking, make the caramelized garlic. Put the cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch for 3 minutes, then drain well. Dry the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves on high heat for 2 minutes. Add the balsamic vinegar and water and bring to a boil. Reduce heat and simmer gently for 10 minutes. Add the sugar, rosemary, chopped thyme and ¼ teaspoon salt. Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set aside.

 

Garlic caramelizing with fresh herbs, sugar and balsamic vinegar

Garlic carmelizing with fresh herbs, sugar and balsamic vinegar

To assemble the tart, break both types of goat’s cheese into pieces and scatter in the pastry case. Spoon the garlic cloves and syrup evenly over the cheese.

Carmelized garlic+syrup+cheeses make the filling

Carmelized garlic+syrup+cheeses make the filling

In a separate bowl whisk together the eggs, creams, ½ teaspoon salt and some black pepper. Pour this custard over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface. Reduce the oven temperature to 160 degrees and place the tart inside.

After light, whipped custard is poured into the shell with the filling still showing through

The light, whipped custard is poured into the shell with the filling still showing through

 

IMG_5456

Warm from the oven, browned and golden

Bake for 35-45 minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little. Then lift the bottom of the tart pan away from the side and trim the pastry edge if needed. Lay a few sprigs of thyme on top and serve warm.
As a reminder, the tart can be made a day ahead and reheated before serving.

Slice and serve

Slice and serve

Recipe from PLENTY, by Yotam Ottolenghi.