Baked Sweet Potato Fries with Chipotle Aioli

Fall weather usually means lots of carotene rich foods - pumpkin, winter squash, and of course sweet potatoes!

Yes, sweet potatoes are healthier for you than other potatoes but don't let that be the only reason you try these baked treats. Less mess, less fuss and great crispiness to dunk in your favorite condiment. How can you go wrong?

The natural sweetness of this tuber doesn't really need any gilding for my liking, which is why it is paired with a spicy aioli to balance out its caramelized goodness.

A few notes on preparation. 1) Do pay attention to cutting your fries as uniformly as possible to ensure even cooking. 2) Coat them well in olive oil, using your hands to massage them all and make sure your slices are separated into individual fries. 3) Ensure they are distributed in a single layer on your baking sheet and not too closely together. These important steps will lead to first time success and happy diners!

As the wine manager at the co-op, I've got several requests for wine pairings with recipes, so here are my suggestions: For a red choose a fruit forward wine such as Merlot or Grenache (Garnacha); any rose with strawberry notes would pair well too. The starchy sweetness of these carotene rich foods calls for fuller bodied whites such as Vouvray (Chenin Blanc) or an Auslese (semi-dry) Riesling.

Smashed Fried Potatoes

In the Midwest, potatoes are their own food group, meaning they are always a part of the meal, regardless.  No complaints here!

While mashed potatoes are my hands down favorite (yes, even over french fries). this is a new technique I discovered somewhat recently, smashed fried potatoes.

Boil new or red or yukon potatoes until tender, gently smash them to about 1/2 inch in thickness, then give them a quick brown crust in the frying pan. You get the soft squishiness of boiled with the crisp outer goodness of fried. I often boil them in advance and have them readily available in the refrigerator, waiting for brunch or dinner preparation.

And for those curious cats out there, that is pan seared fennel slices next to the smashed potatoes, and yes, that was my dinner a few nights ago, so satisfying!

Eating Vegetables in the Dark Months

So today marks the end of Day Light Saving time, and many people are sad, literally for those with SAD. Do you too desire to howl at the moon over the loss of light and summer vegetables? Well, allow me to offer a few salvos on how to eat those winter vegetables that seem so uninspiring but are truly hidden gems!

First of all, banish steaming from your cooking repertoire. Really, except greens, just Don't Do It!

Oil up your cast iron skillet...What? You don't have one? Get thee to an Ace Hardware immediately (yes, Ace Hardware), and buy a pre-seasoned one immediately.

And we are not talking starchy squash or potatoes here. Yes, they are winter comfort food, but from my perspective they were created to fatten up humans who had spent the long Spring, Summer and Fall months growing and preparing their store of food for the rest of the year, and during that time they worked hard, "to the bone" and became lean. Winter was the time to rest their weary bones and fatten up, hence the starchy foods. Notice that we no longer need to do that, so portion those starchy veggies accordingly.

I am talking Broccoli, Cabbage, Carrots, Cauliflower, Fennel, and Romanesco! Prepare yourself for Deliciousness!

All of these recipes can be stripped down to the simplicity of searing vegetables in a hot skillet with just olive oil and salt or exalted with additional touches. It is up to your time and inclination.

BROCCOLI

Lemon Garlic Broccoli with shredded parmesan or pecorino on top is to die for. Baking works fine but instead of heating up the whole oven (energy waste) just sear them in a pan on the stovetop, covered, and tip the water that evaporates into the cover back into the pan to fully steam it. Leave out the garlic, lemon and cheese altogether for a faster and just as satisfying dish.

Broccoli Fritters with Aioli is great for breakfast, lunch and dinner! If you're not into making aioli, just mix mayo with chipotle sauce for a great dipping sauce or sour cream works great as well.

For the truly ambitious - that it is sooooo worth the work - there is Cheddar Tacos with Broccoli and Sausage (faux or real). Yes, taco shells made from cheddar cheese, filled with broccoli and sausage. I mean, really, can it get any better?

CABBAGE

Cabbage's sex appeal is right up there with...broken twigs. But trust me, once you try Pan Seared Cabbage with Honey Mustard Dill Sauce, your eyes and taste buds will be opened!

And if you haven't been entranced by the sweet complexity of red cabbage yet, People! What are you waiting for! Braised Red Cabbage with Dried Cranberries and Mint will astound you! Of course you could do your own version of Pan Seared Cabbage with the red stuff, but don't be surprised if the edges turn blue (yes, really!)

CARROTS

Liberate your idea of 'slaw and make this Naked Carrot and Apple Slaw. Shred carrots, apples and add some color (mint or parsley or cilantro) and some squirts of lemon juice and salt and you have a refreshing side dish. Plus it's really pretty!

If your family already are carrot fans, introduce this traditional Carrot Ginger Miso Dressing that is great in Sushi Hand Rolls or drizzled over raw or steamed greens.

CAULIFLOWER

Cauliflower and cabbage vie for my most favorite veggie at this time of year, and it's still neck and neck! However, lately this has been my favorite; Pan Seared Cauliflower Parmesan Style. Easier than breading it, (tho here's the recipe for that), quick, delicious, and veggie-centric.

My other favorite does involve the oven, but once you try Cauliflower Gratin, you will start to Gratin EVERYTHING, and I make no apologies for making you understand how easy it is to do!

And for those of you who love Mexican food, Cauliflower and Poblano Enchiladas is for you (and here's the vegan version!).

FENNEL

Truly one of those vegetables that people think, "oh Fennel, how exciting!" but then don't know what to do with it. Sear it in a pan and eat it plan or gussy it up as in Fennel and Orange and Red Pepper fFakes or slice it thin with Celery and Lemon and Parmesan or... you get the picture.

But my latest love is Rye Rags with Italian Sausage and Fennel, from my favorite restaurant and subsequent cookbook, Gjelina. Oh heavens, to eat like this everyday!

ROMANESCO

Ah, Romanesco! The beauty seduces you, the taste mystifies, and its season is all too short. Eat it up while you can! Roast it in the oven or pan seared, it is wonderful on its own. Pictured is another riff on Gjelina's recipe, Pan Seared Romanesco with Pear and Sumac. While my version went with pears, Gjelina used golden raisins. I love both. If you are going to go the more elaborate route, don't skip the sumac, it makes the dish.

Of course tossing any of these pan seared veggies with olive oil, grated garlic and your favorite thick pasta shape is a great way to have your dinner all in one. Fusilli with Romanesco is one of my easy weeknight meals.

Hugs!