Who doesn’t love sweet potatoes? Culinary gravity inexorably pulls them toward brown sugar or molasses or something candied, even with bacon (candied bacon). But don’t do it, at least not this time. I never encountered a sweet potato during my year abroad in the Swiss canton of Fribourg, a stone’s throw from the town of Gruyères (town, plural: cheese, singular), but I can guarantee that that if there were ever a culinary match made in heaven it’s sweet potato and that most hazelnut and butter flavored of all cheeses, aged Gruyère. Some cheeses should never be melted (sorry, brie en croute is ghastly) but Gruyère is just the opposite. Quiche, the poster child of boring French food from the ’70’s, is redeemed by the addition of aged Gruyère. Fondue without Gruyère is but a pale revenant of the real deal. Gruyère is expensive (around $20/lb.) but the recipe only calls for a cup and half of the stuff, grated, about 3 ounces. Unfortunately, I only found out about the Gruyère after the ingredients photograph had been taken. Jody announced that she’d added Gruyère–I couldn’t even photograph it being stirred into the bowl. I growled and stomped around. I should have waited until I tasted the finished pie. Gruyère and sweet potatoes rule.
Tag Archives: cheese
POLENTA WITH PANCETTA, SHAVED ASPARAGUS AND AGED GOUDA
Last week Jody and I were treated to a delicious dish of broiled polenta with mushrooms at the home of friends and we immediately began thinking about a spring variation. Our first impulse, topping it with chicory and fava beans, didn’t work out because fresh favas – or a good substitute – aren’t in stores yet. What is available now is asparagus – and pancetta, and for a new wrinkle on the cheese, Aged Gouda.
Lazy Man’s Gnocchi with Tomato and Basil – It’s all about semolina
If you’ve never had semolina gnocchi you’re in for a treat this week. Drift down to Jody’s notes for an idea of how good they taste, what they are, etc., then come back here for a few more practical comments. Ready? Okay. You probably already have some idea of what gnocchi are (e.g. thimble-sized …
No Fear – Risotto with Sweet Potato, Pancetta and Aged Provolone
Few recipes are as simple to execute and as difficult to explain as risotto. Yet nothing will give your culinary confidence a shot in the arm like learning to make one well. With a little Arborio or Carnaroli rice, an onion and some stock you can set off in a hundred different directions. If you’re …
Peter Piper Under Pressure – Stuffed Peppers with Porcini and Aged Gouda
This is not a post about stuffed peppers cooked in a pressure cooker. This week’s recipe of Stuffed Peppers with Porcini and Aged Gouda is prepared the conventional way–in the oven. Dried porcini and their deeply infused soaking liquid meet regular mushrooms (we used cremini), spinach, tomatoes, brown rice and smoky, buttery aged Gouda in …
Simple Sauce, Simple Eggplant Parmesan
This post had so many potential titles–Deep Purple, Heart of Darkness, Purple Monster–all inspired by this week’s recipe of Simple Eggplant Parmesan, and the challenge of photographing dark eggplants. My favorite was from the great American writer Annie Proulx, who once depicted a character’s nocturnal torment as a “descent into an aubergine nightmare.” An aubergine nightmare. …