Sweet Potato Hash

I hope you all enjoyed my blogiversary last week, it was fun to share some more details about me with all of you. This week, is the week of Easter and lucky for me, I won’t be cooking at all this weekend. I just get to attend dinner with my family and enjoy it. I will probably be making a nice breakfast for Eric and I on Saturday and the recipe I have today works great for breakfast or for dinner. This was the first recipe I made from my new Tupelo Honey Cafe cookbook and its very simple and delicious. It combines two of my favorite foods, mushrooms and sweet potatoes into a sweet potato hash.

Once your ingredients are prepped, boil the sweet potato for about 10 minutes to cook.

Combine the cooked sweet potato, mushrooms, onions and rest of the ingredients together in a bowl.

Saute over medium high heat until soft and browned.

Serve as a side for dinner, as pictured below, or next to eggs and bacon for breakfast or brunch.

This is such a simple and so tasty dish. The touch of maple syrup really plays well with the flavors and makes it a great accompaniment to breakfast. After the way this turned out, I can’t wait to cook more recipes from Tupelo Honey Cafe.

Here’s the recipe:

Sweet Potato Hash
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Author: Tupelo Honey Cafe
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 4 cups water
  • 1 large sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • 1 pound shiitake mushrooms, stems removed and discarded, caps thinly sliced
  • 1/4 cup sliced green onions, white and green parts
  • 2 teaspoons minced fresh sage
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons tupelo honey
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
Instructions
  1. Bring the water to a boil in a heavy saucepan. Add the sweet potato and blanch for about 5 minutes, or until the potatoes are just fork tender. Remove the potatoes and transfer to an ice bath.
  2. Heat 1 tablespoon of the olive oil in a heavy skillet over medium-high heat and saute the mushrooms for 3 to 4 minutes, until just tender, and set aside.
  3. In a large bowl, combine the sweet potato, mushrooms, green onions, sage, hot pepper sauce, honey, salt, and pepper. In a nonstick skillet, heat the remaining 1 tablespoon of olive oil over high heat and add the potato mixture. Saute for 8 to 10 minutes, until the mixture is caramelized.
  4. Serve immediately.

Not you mother’s beef stroganoff

I grew up eating beef stroganoff a few times a year and always enjoyed it. The beef flavor along with mushrooms and sour cream, over pasta, sign me up! I recall even requesting it as a birthday meal once. It’s safe to say that I really do love the stuff. I think I grew up eating a very traditional and basic recipe for it which consisted of cooking the floured beef cubes, allowing them to simmer with the mushrooms and finally mixing in the sour cream right before it was time to eat. The first year I was married, I called up my mother, wrote down her recipe and proudly made my very first beef stroganoff.

Eric was less than impressed. Picture the wind in my sails going down, fast. He was not as into the eggs noodles covered in sour cream sauce as I had been. I mean, I still thought it tasted delicious, but I could tell he was forcing it down. Since then, I’ve enjoyed my childhood beef stroganoff only once or twice; I just can’t watch Eric try and eat it so I stopped making it, until last year.

While paging through an issue of Bon Appetit, I came across a new version of beef stroganoff in which I could leave out the egg noodles and instead serve it over toasted bread. It also used sherry and shallots, two things my old beef stroganoff was without. I made the recipe and quickly won back Eric’s heart. Admittedly, it was better than the stuff I grew up with and has become our beef stroganoff staple recipe.

The recipe itself is not complicated, but it does have a few steps, especially when it comes to assembling the final dish.

Start by prepping the ingredients and then cooking the mushrooms. Melt the butter and olive oil over medium heat. Saute the mushrooms until they release their liquid, about 6 minutes.**Try to get a mushroom medley or more than one kind of mushrooms, like white and cremini. The varieties add great flavor.**

Add the sherry or vermouth and simmer the mushrooms until the liquid reduces, about 1 minute. Take off heat and stir in creme fresh or heavy cream, season with salt and pepper. Let sit while you cook the beef.

In a separate skillet, heat the olive oil and butter over medium-high heat. Cook the beef for about 30 seconds on each side to sear it.

Transfer beef to a plate and season with salt and pepper. Set aside.

Reduce the heat to medium. Add the sliced shallots to the skillet and cook until brown, about 4 minutes.

Stir in flour and tomato paste and stir around, it will clump. Add in broth and paprika.

Simmer until the sauce thickens, about 2 minutes. Season to taste with salt and pepper.

Add the beef cubes back into the sauce and remove from heat.

Stir in sour cream.

While the sauce is cooking, toast the sourdough slices. Mix together olive oil and tomato paste and spread on one side of the bread slice.

Toast about a minute per side under the broiler, on a large baking sheet.

To assemble, spoon some of the beef mixture onto the toast.

Top with a scoop of the mushroom mixture.

This dish is so good and I love the use of tomato paste on the toast, it adds such a great flavor to the dish. If you like mushrooms, you will love this recipe!

Here is the recipe from Epicurious.com:

Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts
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Author: Bon Appetit
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 6
Ingredients
  • 2 tablespoons (1/4 stick) unsalted butter, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
  • Coarse kosher salt
  • 1/4 cup dry white vermouth or dry Sherry
  • 1/4 cup crème fraîche or heavy whipping cream
  • 1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
  • 1 cup thinly sliced shallots (about 4 large)
  • 1 tablespoon all purpose flour
  • 1 teaspoon plus 2 1/2 tablespoons tomato paste
  • 1 cup beef broth
  • 1/2 teaspoon Hungarian sweet paprika
  • 6 5 x 3 x 1/2-inch slices crusty sourdough bread
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh Italian parsley
Instructions
  1. Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.
  2. Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.
  3. Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.
  4. Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Arrange bread slices in single layer on rimmed baking sheet. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side. Arrange sourdough toasts on large platter.
  5. Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.
  6. Divide beef mixture among toasts, then top each with mushroom mixture. Sprinkle with parsley and serve.

 

Scallops with Mushrooms and Sherry

Sea Scallops with Mushrooms and Sherry

The other day I went to the seafood store (Mr. Bill’s if you live in Lancaster, its the best seafood around) with the intention of picking up salmon for dinner. After walking in, I eyed the much more expensive scallops sitting in the case and heard myself asking for a pound of scallops instead of salmon. I tend to think more with my stomach sometimes than with my head. Scallops are my favorite seafood. I’ve loved them since I was a kid and have eaten them so many different ways, falling deeper in love with the little mollusks eat time. It’s hard for me to resist good looking scallops and this day was no exception.

Upon returning home, I took inventory and realized that I had all the ingredients for the salmon dish I had intended to make and nothing for scallops. It was time to start researching a new scallop recipe. I had jasmine rice, shallots, mushrooms and broccolini. I logged onto Epicurious.com and found a recipe that included scallops and mushrooms in a sherry sauce. I did have sherry in the pantry and upon reviewing the needed ingredients, discovered I had everything else needed. I also notice the recipe used soy sauce and immediately thought that I could serve the dish easily with the jasmine rice I already had waiting to be used.

I have never paired scallops with mushrooms or soy sauce before and was excited to taste the combination of flavors. The recipe itself was simple and I made the whole thing in about an hour, including the time it took to cook the rice. Except for being expensive ingredients, this can easily be prepared on a weeknight.

Start the dish by searing the scallops in a hot pan with heated oil.

Scallops cook quickly and the second side takes less time than the first. I cooked them for about 3 minutes per side but next time will only cook them for 2 minutes after I turn them, they were just a little dark on that side for my taste.

Once the scallops are cooked, remove them from the pan and place on a plate covered with foil to keep them warm.

Melt butter in the same pan and saute the mushrooms until they begin to brown.

Add the garlic and shallots and cook for about 2 minutes.

Add sherry, soy sauce, balsamic vinegar and salt and pepper and simmer uncovered until it begins to reduce. Then take the pan off the heat and stir in the butter.

Place the scallops into a deep bowl or dish and pour the mushrooms and sauce over top of the scallops.

Serve with a side of rice and a pretty green vegetable, in my case brocolini.

The flavors were great and I liked that the sauce wasn’t cream based, some scallop recipes have very rich and heavy cream based sauces but this was a nice change. Plus, the mushrooms were a delicious pairing with the scallops.

Here’s the recipe:

Scallops
5.0 from 1 reviews
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Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4
Ingredients
  • 20 large sea scallops (1 1/2 lb), tough ligament removed if attached
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 lb cremini mushrooms, quartered
  • 1/3 cup finely chopped shallots
  • 2 garlic cloves, finely chopped
  • 2/3 cup medium-dry Sherry
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce
Instructions
  1. Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
  2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
  3. Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
  4. Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.