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Tag Archives | Sweet Potatoes

Persian Sweet Potatoes

Persian Sweet Potatoes is a dish worthy of any holiday table where delicious warm spices showcase the deep orange potato slices arranged in a spectacular design.

The Sauce: Persian Brown Sugar Sauce – Cinnamon, cardamom, coriander, nutmeg and pepper combine with light brown sugar for a Middle Eastern spiced sweet potato dish.

‘Great Sauces Transform Good Food into Gourmet’ 

Persian Sweet Potatoes

Give me a break from ooey-gooey marshmallow topped sweet potatoes. Here’s

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a dish with warm Persian-inspired spices: cardamom, coriander, nutmeg, cinnamon, mixed into traditional warmed butter and light brown sugar. But what makes it extra special is the design. It’s breathtaking on your holiday table. Save the mashed texture for the white potatoes.

Recipe: Persian Sweet Potatoes

Active Time: 20 Minutes | Total Time: 1 Hour 20 Minutes | Yield: 12 Servings

Slicing Sweet Potatoes8 Tbsp butter, melted
1 tsp cinnamon
1 tsp cardamom
1 tsp freshly grated nutmeg
1 tsp coriander
1 tsp freshly ground black pepper
1 cup light brown sugar
1- 2 drops rose water (optional)
3 lbs small garnet sweet potatoes, similar size

Special Equipment – large bowl, mandolin, 9X13 baking dish

1 Heat the oven to 375 degrees.

2 Combine butter, cinnamon, cardamom, nutmeg, coriander, pepper, brown sugar and if desired, rose water in the bottom of a large mixing bowl. Set aside.

3 Slice sweet potatoes in 1/8-inch thick slices. Dump them into the large bowl with the brown sugar sauce and toss to coat.

4 Arrange the sliced potatoes in a 9×13 baking dish lightly coated with cooking spray in curvy rows. Drizzle over any remaining sauce. Cover with foil and bake at 375 degrees until tender, about 50-60 minutes.

Rose water is found in speciality stores or can be ordered on the internet. It’s potent so a little goes a long way. The addition of it in this recipe smacks of Persian cuisine.

Without a mandolin, slice the sweet potatoes with a sharp knife in 1/8-inch even slices.

Serve this dish at any dinner during the Fall when sweet potatoes are in season. They are especially delicious on your holiday buffet where the warmth of the spices and the beautiful presentation will ‘wow’ guests.

For a special sweet potato pie, use 1/2 half recipe. Cut potatoes in half lengthwise before slicing. Arrange coated sweet potatoes in a circular pattern in a 9-inch pie dish lined with pie pastry. Bake at 400 degrees for 60 minutes.

Dish Designer

  • Exchange garnet sweet potatoes for light orange or cream colored flesh varieties of sweet potatoes or yams.

InspirationJoe Yonan of The Washington Post
Cook with Sauces
Persian Sweet Potatoes
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: November 30, 2014

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Vegetable Pot Pie with Corn Crust

Vegetable Pot Pie with Corn Crust is loaded with potatoes, sweet potatoes, crimini mushrooms, celery and herbs. It’s topped with a rustic cornmeal crust.

The Sauce: Chicken Herb Stock – Chicken stock simmered with fresh thyme and rosemary then thickened with slurry.

‘Great Sauces Transform Good Food into Gourmet’ 

Vegetables star

More vegetables, less gluten, that’s my pivot point for 2014. So here’s a pot pie loaded with contrasting vegetables and herbs. They’re roasted to concentrate the flavors and sugars. The pastry crust is made with grainy cornmeal for extra texture. It’s buttery, rustic and baked to a golden brown.

The orange sweet potatoes are much more than a place holder for the more traditional carrots. Mushrooms contribute meat-like chunks so you won’t miss the chicken. Edamame stays crunchy, more than you cialis 50mg review can say for peas. Varied textures and colors mixed with savory herb sauce, that’s what this Vegetable Pot Pie is all about.

Pottery Latte MugJust have to add a note that it’s baked in a hand-turned earthenware latte mug my daughter Audrey gifted to me when she noticed it caught my eye at the Fenton Street Market in downtown Silver Spring. We visited with the artist to hear more about her work and discovered it is oven proof. I love the wide lip perfect for building the pastry edge of this rustic dough. The earthy, swirly colors say comfort in every bite of this pot pie.

You may also enjoy Chicken Pot Pie, Corn Muffins, Sweet Potatoes and Apples cialis canadian pharmacy with Pecans, White sildenafilcitrate-100mg-rx Cheesy Mashed Potatoes and Roasted Beets.

1 of 3 part series ”Pot Pie Lollapalooza”. Part 2 Green Curry Chicken Pot Pie and Part 3 Shrimp and Sausage Pot Pie. More about Pot Pies.

2013 AniversaRecipe – Strawberry Chiffon Cake
2012 AniversaRecipe – Luscious Lemon Curd
2011 AniversaRecipe – Cheetah Banana Cake

Recipe: Vegetable Pot Pie with Corn Crust

Active Time: 40 Minutes | Total Time: 70 Minutes | Yield: 4 Individual Pot Pies

Cornmeal Crust
1 1/4 cups flour
3/4 cup yellow cornmeal
1 tsp kosher salt
1 stick cold butter, cut in small chunks
1 egg yolk
6 Tbsp ice water

Roast VegetablesVegetable Filling
2 1/2 cups 3/4-inch diced red potatoes, unpeeled
2 1/2 cups 3/4-inch diced sweet potatoes
1 stalk celery, chopped
12 oz crimini mushrooms, rough chopped
4 Tbsp olive oil
freshly ground black pepper
3 cups chicken stock
2 Tbsp cider vinegar
6 sprigs thyme, about 2 Tbsp
1 Tbsp fresh minced rosemary
5 Tbsp flour
5 Tbsp water
1/2 cup edamame

Special Equipment – food processor, 11×17 baking sheet, four 2-cup oven proof bowls

Form the Crust1 Pulse 1 1/4 cups flour, cornmeal and 1 teaspoon kosher salt in a food processor. Add butter and pulse to coarse crumbs.

2 In a small bowl whisk egg yolk with 4 tablespoons ice water. While food processor is running, slowly pour into dry mixture until moistened. Add more water as needed. Dough should hold together when squeezing.

3 Dump on a floured surface and knead until it forms a dough. Shape into four disks, wrap and chill for 30 minutes.

4 Preheat oven to 400 degrees.

Roast Vegetables5 Place potatoes, sweet potatoes, celery and mushrooms on a baking sheet. Drizzle with olive oil and season with salt and pepper. Stir to coat the vegetables, spread evenly, then bake at 400 degrees until vegetables are mostly tender, about 25 minutes.

6 Meanwhile place the chicken stock, thyme, rosemary and vinegar in a large pot. Bring to boil then simmer for 5 minutes. Make a slurry by combining 5 tablespoons flour and 5 Pot Pie Fillingtablespoons water in a small bowl. Take the stock off the heat. Slowly add the slurry while whisking the broth to prevent lumps. Place it back on the heat stirring until it thickens.

7 Stir roasted vegetables and edamame into the sauce and season with salt and pepper to taste. Divide into four 2-cup oven proof bowls.

8 Roll out the cornmeal crusts into 5-inch circles. Place one over each bowl, crimp and vent with fork or knife by poking air holes. Bake at 400 degrees until crust is golden, about 25 minutes.

Roasting vegetables concentrates the flavors and creates golden brown

edges for extra flavor compared to boiling them in stock.

Cider vinegar creates a more complex sauce and balances the herbs.

Use vegetable or mushroom broth for vegetarian dish.

Serve the filling as a vegetable stew with cornbread or Corn Muffins.

Dish Designer

  • Exchange yellow for white cornmeal.
  • Exchange any vegetables for others you love such as carrots, parsnips, turnips.
  • Exchange chicken for vegetable or mushroom stock.
  • Exchange flour for cornstarch slurry to reduce gluten.

Inspiration – Helen Horton
Cook with Sauces
Vegetable Pot Pie with Corn Crust
Written by
Photography and Styling by Helen Horton
Updated: February 16, 2014

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Sweet Potatoes and Apples with Pecans

Sweet potato dish with sliced apples, roasted pecans and a light hit of heat.

The Sauce: Pecan Honey Sauce -A spiced glaze with a touch of heat, loaded with crunchy roasted pecans. This sauce soaks into the sweet potatoes and apples while baking and creates a glistening glaze for the dish.


A hit of heat and texture

Sweet potato casseroles are a popular dish on Thanksgiving tables. If you like the pureed version, this is not your dish. On the other hand, if you are ready for a change and want to try a dish that has some texture and fall apple Sweet-Potatoes-with-Applesflavor, this is it. It’s lower in calories because no milk, cream or eggs are on the ingredient list. And it has a mild hit of heat adding flavor without calories. And wow, it’s so beautiful.


2011 AniversaRecipe – Pumpkin Mascarpone Pie

Recipe: Sweet Potatoes and Apples with Pecans

Prep Time: 10 Min | Inactive Time: 40 Min | Cook Time: 1 Hour 50 Min | Yield: 6-8 Servings | Level: Easy


  • 4 large sweet potatoes, 3 lbs
  • 1 cup pecans
  • 4 Tbsp butter, cut in chunks
  • 1/2 cup honey
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 3 small apples

Special Equipment – 8 x 8 baking dish

Sliced-Sweet-Potatoes-and-Apples1 Preheat oven to 375 degrees.

2 Bake the potatoes until they are mostly done and lightly yield to a squeeze, about 50 minutes. Don’t pierce. They will finish cooking when baked with the apples. Cool, about 30-40 minutes.

3 Slice the potatoes in 1/2-inch disks. Peel and slice the apples in 1/2-inch wedges. Spray a 8 x 8 baking dish with cooking spray. Arrange potatoes and apples in the baking dish.

Toasting-Pecans4 In a small sauté pan, lightly toast the pecans over medium high heat, shaking the pan frequently to prevent scorching, about 1-2 minutes. Turn the heat to medium. Add the butter, honey, cinnamon, nutmeg, cayenne and salt. Stir and simmer for 4-5 minutes.

5 Pour the Pecan Honey Sauce over the potatoes and apples, cover with foil and bake at 375 for 45-50 minutes until potatoes are tender and apples yield to a fork but are not mushy. Baste the potatoes and apples with some of the pecan apple sauce in the bottom of the dish for a glistening glaze.

Sweet potatoes come in lots of interesting shapes and sizes. For this recipe, pick 4 potatoes that are shaped like long tubes so when sliced they have nice round circles that are similar in size. Place the narrow ends on the bottom of the dish.

Small-Gala-ApplesSelect a crisp apple variety like Gala, Empire, Jazz, Cortland, Fuji or Macintosh. Pick smaller apples that when sliced will be about the same length as the circumference of the potatoes.

Bake the potatoes a day ahead, cool and place in the fridge with jackets on.

Once the pecan honey sauce is poured over the potatoes and apples, take a moment to turn the pecan halves with the flat side down to create a beautiful presentation.

Many sweet potato dishes are sweetened with brown sugar. This dish is graced with honey. There are several hundred unique kinds of honey; use any variety in this recipe. Crystallization of honey is natural. To liquify, heat the honey jar in a water bath but because the honey is simmered here, using crystallized honey is fine. If kept free from moisture, honey will never spoil. China, Argentina, Turkey and the United States are the top 4 honey producing countries in the world.

Serve this dish on Thanksgiving or Christmas with roast turkey, chicken or ham.

Dish Designer

  • Exchange honey for agave.
  • Exchange sweet potatoes for yams.
  • Adjust the amount of cayenne for more or less heat.

Inspiration – Guy Fieri
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: November 14, 2012

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“One, Two, Three Potato” Series

All about potatoes.

Potatoes everywhere

Potatoes were a ‘frequent flyer’ for dinner when I was growing up. We did some white rice and pasta but mostly mashed, baked or roasted potatoes. Years later our family lived in Japan for over five years. We didn’t eat potatoes very often because good ones weren’t available. The locals mostly eat sweet potatoes.

Our family discovered roasted purple sweet potatoes. A special fire roasting oven loaded in the bed of a mini pickup truck circulated through our neighborhood around suppertime. A twangy Japanese melody broadcasts like an ice cream truck cruising through the neighborhood. Mama-sans emerge through their doors with a furoshiki to protect their fingers from the hot potatoes. Curious, I followed suit with my pot holder in hand and purchased a purple fire-roasted sweet potato. I sliced it into bites to share with the kids. Next time they heard the twangy tune the kids urged, “Mom, get your pot holder. We want more potatoes.” Who could resist?

Idaho-Russet-PotatoesFor my November series I’m featuring three potato dishes, one with white, one with sweet, and one with red potatoes. They’re simple, easy and delicious. They’ll work well for a Thanksgiving dinner or any week night supper. It starts out with my White Cheesy Mashed Potatoes I’ve been making since college. Next I’ll bring you a sweet potato / apple dish with pecans. I finish with Rosemary Roasted Potatoes where you let the oven do all the work. You may want to serve more than one of these potatoes dishes at your holiday feast.


White-Cheesy-Mashed-PotatoesTuesday, November 13, 2012 – White Cheesy Mashed Potatoes – Russet Idaho potatoes cooked to fork tender and whipped with cream cheese.




Sweet-Potatoes-Apples-Pecan-Honey-SauceWednesday, November 14, 2012 – Sweet Potatoes and Apples with Pecans – Double baked sweet potatoes with crisp apples in a crunchy pecan honey sauce.




Roasted-Roasmary-PotatoesThursday, November 15, 2012 – Rosemary Roasted Potatoes – A ‘no peel’ red potato dish roasted with rosemary where the oven does all the work. Tips on how to bake crispy fries in the oven.



Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: November 5, 2012

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