So, have you guys noticed that I seem to buy random ingredients and then kind of after the fact, think to make something with them? Yep, I have a pantry full of weirdness. And in today’s edition of “what does the CSPS Girl have up her sleeve”, I present my lunch: Charred Sweet Potatoes with Chile-Infused Honey. A few weeks ago, I was in some kitchen specialty shop and they had Mike’s Hot Honey (can he found here and on Amazon also. I had no idea what to do with it when I bought it, but I am guessing that it would go well on pretty much anything where you want that whole sweet and spicy thing: chicken, ribs, stir fry and apparently sweet potatoes. The honey is *really spicy* so keep that in mind (or mellow it out with a bit of regular honey.
Browsing Tag
potato
Normally, I stick to a very specific type of potato salad, which is the southern German (Swabian or Bavarian) styles. That for me is the definition of potato salad and yes, we ate it a lot growing up. That said, every once in a while, I will branch out and when I saw a similar recipe to the one that I created here, I thought I would go for it. Who can go wrong with bacon?!? Quite yummy, but definitely remember to serve this one at room temperature as cold bacon fat (which is part of the dressing) isn’t very appetizing.
Happy 2018! And with the new year came the cold and snow. And no, I am not complaining because I like the snow. Last night we got 16 inches of the stuff and today we are in the deep freeze. You know that that means? Comfort food! Last night I made this lovely stew: Red-wine braised Boneless Beef Short Ribs, with Root Veggies. Some of the ribs were so big that they could have been mistaken for mini-pot roasts. Super tender and flavorful! Nom nom nom!
Today’s Soup of the Day: Creamy Sweet Potato Curry Bisque. I feel like I’m in a restaurant whenever someone says “Soup of the Day”. 🙂
It’s actually gotten cooler here in greater Boston, which is nice for mid-October. It’s been too warm for soup until now, but it’s supposed to be the start of Soup Season, right? At any rate, cool enough to make this sweet potato bisque. It’s a variation on my Roasted Butternut Curry Soup, which is one of my favorites. Worked just as well with sweet potatoes. The best part: it freezes really well, so double the recipe and you’ll have a freezer full to last you a while!
