On 12-25-21 10:44, Dave Drum <=-
spoke to Bill Swisher about Most Overrated - Part II <=-

That's a lot of work to tart up some sweet potatoes. Here's my
favourite thing (other than sweet potato casserole w/marshmallows) to
do to one of those orange lumps:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep Fried Sweet Potato Fries

Where we are now, they often have baked sweet potato on the buffet line.
At other times they have the sweet potato fries. I prefer just the
simple baked sweet potato, dashed with a pat of butter. One thing that
I wonder is where do they get the tiny sweet potatoes they use. Most of
them are only about 4-5 inches long and 1 to 1 1/2 inch diameter. I've
never seen a sweet potato in the grocery that small. Standard there is
more like 9 inches by 2 to 2 1/2 inch.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Tortilla Roll Ups*
Categories: Appetizer, Snack
Yield: 24 Slices

1/4 c Soft Cream Cheese/chives
4 Flour tortilla (6 inch size)
8 sl American OR Cheddar Cheese
8 sl Smoked/cooked ham
8 oz Salsa

Spread one tablespoon cream cheese on each tortilla. Top with two
slices of cheese and ham. Roll up tightly. Wrap each roll securely
in plastic wrap. Refrigerate.

Cut each roll into six slice, secure with toothpick.

Serve with salsa or picante sauce.

Kraft - 1994

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Dale Shipp wrote to Dave Drum <=-

That's a lot of work to tart up some sweet potatoes. Here's my
favourite thing (other than sweet potato casserole w/marshmallows) to
do to one of those orange lumps:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep Fried Sweet Potato Fries

Where we are now, they often have baked sweet potato on the buffet
line. At other times they have the sweet potato fries. I prefer just
the simple baked sweet potato, dashed with a pat of butter. One thing that I wonder is where do they get the tiny sweet potatoes they use.
Most of them are only about 4-5 inches long and 1 to 1 1/2 inch
diameter. I've never seen a sweet potato in the grocery that small. Standard there is more like 9 inches by 2 to 2 1/2 inch.

I suspect that they are using a variety called the "Japanese Sweet
Potato" It's less elongated and 'pointy' than your usual Jewel or Hannah variety.

Also: (cribbed from Wole Foods)

SKIN - Purple and fairly smooth. Generally more round ("fatter") than
the Stokes purple variety, which are more elongated.

FLESH - Whitish flesh that turns golden when baked.

TASTE - Very sweet and fairly firm inside.

If the flesh is really orange and full of beta-carotene the supplier
may be doing something like when Grimway (brand) makes "baby" carrots.
Bv)=

Here's a recipe that our Russian member canmake in his microwave -

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Baked Sweet Potatoes
Categories: Five, Potatoes, Dairy, Vegetables
Yield: 4 servings

4 (4-oz. ea) sweet potatoes
1 ts Oil
1/4 c Water
1/4 ts Kosher salt
1/2 c Sour cream
4 ts Fine chopped chives

Prick sweet potatoes liberally with a fork. Rub potatoes
with oil. Place potatoes and 1/4 cup water in a
microwave-safe baking dish; cover with plastic wrap.
Microwave at HIGH 15 minutes or until tender, checking
for doneness after 10 minutes. Cool slightly.

Partially split potatoes in half lengthwise; fluff flesh
with a fork. Sprinkle with salt. Top evenly with sour
cream and chives.

Serves 4 (serving size: 1 potato)

By Robin Bashinsky - November 2016

RECIPE FROM: https://www.cookinglight.com

Uncle Dirty Dave's Archives

MMMMM

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Quoting Dale Shipp to Dave Drum <=-

I wonder is where do they get the tiny sweet potatoes they use.
Most of them are only about 4-5 inches long and 1 to 1 1/2 inch
diameter. I've never seen a sweet potato in the grocery that small.

Sweet potatoes, like ordinary potatoes, can be small if they are
harvested early, planted too close together or in poor soil conditions.
(Both kinds like sandy soil, but not compacted clay or fine silt.)

As well when you harvest a whole plant you're going to find a mix
of small, medium and large ones.

Until recently the small ones weren't readily marketable so they
tended to be eaten by the farmers who grew them or their pigs or
composted and not go to market.

But there is a marketing effort afoot to promote them as a premium
product (at a premium price of course) as quicker cooking, soft not
stringy fleshed, with tender edible skins and "cute" just like
fingerling white potatoes.

Another great way to use them is pureeing them after cooking and
making soup from. They go well this way with tomatoes, cream,
and curry powder or ground chilies. (So does squash and pumpkin.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspberry Shrub
Categories: Beverages, Alcohol, Holiday, Fruit
Yield: 6 Servings

2 c Fresh raspberries
1 c Sugar
1/4 c White wine vinegar
1 c Dry white wine or
White rum, chilled
Ice cubes
1 qt Chilled club soda
Fresh mint sprigs,
For garnish

Puree the berries in a food processor or blender; strain into a
small saucepan. Add the sugar and cook over medium heat until the
sugar is completely dissolved, about 2 minutes. Stir in the
vinegar and chill in the refrigerator until cool. Add the wine or
rum. To serve, pour about 1/2 cup of the shrub mixture over ice in
a tall glass. Fill to the top with club soda and garnish with
fresh mint.

Recipe By: Christmas in the Heartland - Marcia Adams

From: Sean Coate To: Eat-L

MMMMM


Cheers

Jim


... 'Tater tots' is short for 'potato toddlers'

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On 12-27-21 19:50, Jim Weller <=-
spoke to Dale Shipp about Sweet potatoes <=-

I wonder is where do they get the tiny sweet potatoes they use.
Most of them are only about 4-5 inches long and 1 to 1 1/2 inch
diameter. I've never seen a sweet potato in the grocery that small.

Sweet potatoes, like ordinary potatoes, can be small if they are
harvested early, planted too close together or in poor soil

But there is a marketing effort afoot to promote them as a premium
product (at a premium price of course) as quicker cooking, soft not stringy fleshed, with tender edible skins and "cute" just like
fingerling white potatoes.

I will say that the sweet potatoes we get served do not have tender
edible skins. But perhaps you are talking about even smaller ones, the
size of fingerling white potatoes. Those I have not seen in the
restaurants here.

Another great way to use them is pureeing them after cooking and
making soup from. They go well this way with tomatoes, cream,
and curry powder or ground chilies. (So does squash and pumpkin.)

I have come to like squash soups, especially when spiced up a bit. A
long time ago we were on a tour and for lunch were served a squash and
apple soup -- it was very good.

Another common use for sweet potatoes is sweet potato pie. I was never
a fan of that substitute for pumpkin pie.
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Coriander Lentils
Categories: Main dish, Pork, Lentil
Yield: 6 Servings

1 3/4 lb Ham hocks; smoked preferred
Water
2 md Onions; minced
3 tb Butter
1 c Lentils
2 tb Ground coriander seed
3/4 ts Sugar (optional)
1/8 ts Crushed red pepper
20 oz Fresh spinach; chopped
- coarsely
Salt and pepper to taste

Simmer hocks, covered, in water to cover for 1 3/4 hours. Drain,
reserving 3 1/2 cups of the broth (add water if necessary to make up
the full amount needed.)

In a heavy kettle, saute onions in butter until tender. Add the 3 1/2
cups broth, lentils, coriander, sugar, and red pepper. Cover and
simmer until lentils are tender, about 45 minutes. Remove bones from
hocks and cut up the meat. Discard skin, bones, and excess fat;
return ham to lentil mixture. Add spinach, cover, and cook until
tender (5 or 10 minutes.) Season very well with salt and pepper.
Serve in warm shallow soup plates as a stew; if desired, garnish each
serving with a spinach leaf.

Dave Sacerdote

Note: If the hocks are really heavily smoked and you think it will
give the finished dish too much character, change the first step
slightly: bring the hocks, covered, in water to cover up to a boil.
Simmer for fifteen minutes, then drain. Refill with water and
proceed with the recipe.
From: Dave Sacerdote Date: 04-14-97
Cooking

MMMMM


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* Origin: Owl's Anchor (1:261/1466)

JIM WELLER wrote to DALE SHIPP <=-

I wonder is where do they get the tiny sweet potatoes they use.
Most of them are only about 4-5 inches long and 1 to 1 1/2 inch
diameter. I've never seen a sweet potato in the grocery that small.

Sweet potatoes, like ordinary potatoes, can be small if they are
harvested early, planted too close together or in poor soil conditions. (Both kinds like sandy soil, but not compacted clay or fine silt.)

As well when you harvest a whole plant you're going to find a mix
of small, medium and large ones.

Until recently the small ones weren't readily marketable so they
tended to be eaten by the farmers who grew them or their pigs or
composted and not go to market.

But there is a marketing effort afoot to promote them as a premium
product (at a premium price of course) as quicker cooking, soft not stringy fleshed, with tender edible skins and "cute" just like
fingerling white potatoes.

They'll probably go the route of a recent "hot button" like "baby"
carrots .... or, as you mentioned "fingerling" potatoes.

A Fingerling potato is a small, stubby, finger-shaped type of potato
which may be any heritage potato cultivars. Fingerlings are varieties
that naturally grow small and narrow.

The Truth About "Baby" Carrots

Baby carrots were invented by a California carrot farmer, Mike Yurosek.
In the early 1980s, Yurosek found that many of his carrots were not
saleable because they were "ugly" - they weren't the size or shape that
could be sold at the grocery store. Instead of tossing these "ugly"
carrots, he used an industrial bean cutter to shape them into what are
now called "baby carrots."

The success of baby carrots was overwhelming. By 1987, carrot
consumption had increased by 30 percent. Today, baby carrots consist of
70 percent of total carrot sales.

https://www.foodnetwork.com/healthyeats/2016/05/the-truth-about-baby-carrots

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Beef Stew
Categories: Beef, Vegetables, Wine, Stews
Yield: 9 Servings

4 lb Stew beef, trimmed, in 2"
- pieces
1 c All-purpose flour
1/3 c Olive oil; more if needed
2 lg Onions; diced
6 oz Can tomato paste
1 c Dry red wine
1 lb Fingerling potatoes; 2" long
1/2 lb Baby carrots
2 c Beef broth
1 tb Salt
1 ts Dried thyme leaves
1 California bay leaf
1 c Peas; fresh or frozen

Coat the beef in the flour. Heat a few tablespoons of
the oil in a large skillet over medium-high heat. Brown
the meat, a few pieces at a time, adding more oil as
necessary. Transfer to a 4 to 6 qt thick crockery pot.

Add the onions to the skillet and cook over medium heat
until tender, about 10 minutes. Stir in the tomato paste
and coat the onions; transfer to the pot.

Pour the wine into the skillet and scrape up any browned
bits; add to the cooker. Stir in the potatoes, carrots,
broth, salt, thyme, and bay leaf.

Cover and cook on top of heating stove for 7 1/2 hours.
Add the peas and heat through.

From: http://www.realsimple.com

Uncle Dirty Dave's Kitchen

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Quoting Dale Shipp to Jim Weller <=-

there is a marketing effort afoot / tender edible skins

I will say that the sweet potatoes we get served do not have tender
edible skins.

That claim may well be nothing more than a marketing ploy.

But perhaps you are talking about even smaller ones, the size
of fingerling white potatoes. Those I have not seen in the
restaurants here.

I have not encountered medium let along small ones, just the
standard supermarket large ones. My last purchase was a single huge
one, weighing about 3 maybe 4 pounds.

Cheers

Jim


... Brownies are the espresso of cake.

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