As we head into Autumn and the weather begins to cool there are, aside from seasonal produce, some items that I like to use more than during the warm months. One of these is maple syrup. Eating maple syrup when its hot out, other than maybe on pancakes and waffles, just doesn't feel right. It's kind of like drinking hot chocolate on the 4th of July. Most foods have very strong sense memories which are greatly affected by time and place. And the time and place for syrup, in my opinion, is from now until about just before spring training begins, otherwise known as "beard season".
Maple can very easily overtake a savory dish if you don't use it well. It's sweetness, especially when paired with sweet potatoes can become overwhelming. I countered this effect by mixing in chili powder and introducing the sharp peppery bite of tatsoi.
I covered whole skin-on sweet potatoes with kosher salt and baked them in a 350 degree oven for about 2 hours. These particular potatoes have a white exterior and a swirled pattern of white and orange flesh on the inside which deepened in color when cooked. I carefully peeled the potatoes after cooking them sliced them into half inch thick discs.
I combined the maple syrup with togorashi, a Japanese chili flake blend, and slowly heated it to thoroughly infuse the flavors together. I kept the syrup warm while everything else was being prepared.
I heated oil in a small skillet til it began to smoke and tossed in some black wild rice which immediately puffed up into the form you see here. I drained the rice on paper towels before plating it.
I made a puree by cooking some of the sweet potato with pear and clove, star anise, onion and ginger. I strained off the liquid and removed the spices before blending the potato and pear with butter, cream and salt.
The corn was removed from the cob and sauteed in sesame oil. The tatsoi was simply trimmed and plated unseasoned.
Product:
Organic White Sweet Potato - Culton Organics
Organic Pears - Culton Organics
Organic Japanese Sweet Corn - Culton Organics
Organic Tatsoi - Queen's Farm
Maple can very easily overtake a savory dish if you don't use it well. It's sweetness, especially when paired with sweet potatoes can become overwhelming. I countered this effect by mixing in chili powder and introducing the sharp peppery bite of tatsoi.
I covered whole skin-on sweet potatoes with kosher salt and baked them in a 350 degree oven for about 2 hours. These particular potatoes have a white exterior and a swirled pattern of white and orange flesh on the inside which deepened in color when cooked. I carefully peeled the potatoes after cooking them sliced them into half inch thick discs.
I combined the maple syrup with togorashi, a Japanese chili flake blend, and slowly heated it to thoroughly infuse the flavors together. I kept the syrup warm while everything else was being prepared.
I heated oil in a small skillet til it began to smoke and tossed in some black wild rice which immediately puffed up into the form you see here. I drained the rice on paper towels before plating it.
I made a puree by cooking some of the sweet potato with pear and clove, star anise, onion and ginger. I strained off the liquid and removed the spices before blending the potato and pear with butter, cream and salt.
The corn was removed from the cob and sauteed in sesame oil. The tatsoi was simply trimmed and plated unseasoned.
Product:
Organic White Sweet Potato - Culton Organics
Organic Pears - Culton Organics
Organic Japanese Sweet Corn - Culton Organics
Organic Tatsoi - Queen's Farm