After Thanksgiving dinner and weekend, I felt like a stuffed turkey.
My inputs have not been equaling my outputs, despite my best efforts at physical activity. I have also developed a fear of the ‘expanding chair,’ my very wide chair at work that everyone says is because new employees develop the work equivalent of the “freshman 15.”
To balance the extravagance and edible utopia that the holiday season brings, I have been working to showcase 1-2 vegetables with each dinner. With my family’s upcoming bake-a-thon worthy of the cookie monster himself (more details in a week), I feel a need to balance…
I am a passionate cook and baker. More than anything, I enjoy eating good food – with my friends and family, in the company of new friends and coworkers and among strangers in new cities. Every meal leads to a story. Some stories are better than others, but a story nonetheless. A recipe is good, but not complete, without some form of a story preceding it – some reason or way it came into being.
We spent the Thanksgiving holiday in Pittsburgh with my husband’s family. One of my favorite culinary stops is “The Strip” district in downtown Pittsburgh. I have been going there for the past 8 years, (since Mark and I started dating). It never gets old. I stop at Enrico Biscotti company and get the White Chocolate Macadamia Nut Biscotti. We go to Penn Mac and get some good cheeses, stock up on dried pastas, balsamic vinegars and pignoli nuts. This time, I also bought fresh nutmeg for $.50. With fresh nutmeg now on hand, I started to experiment. The recipe below is the result.
Rosemary, Nutmeg and Shallot Sweet Potato Fries
2 Sweet Potatoes, peeled and cut into 1/2″ x 2-3″ ‘fries’
1 tsp. fresh rosemary, minced
a few gratings of fresh nutmeg
1-2 T extra virgin olive oil
1 shallot, thinly sliced cross-wise (Optional*)
Preheat the oven to 450F.
Spray an 11″ x 7″ or similar baking dish** with cooking spray. Toss together all ingredients in a bowl. Transfer to baking dish.
Bake 15 minutes. Stir. Bake additional 12 minutes.
Very good served with pork tenderloin, green beans or alone as a snack!
*I found the shallots will burn if spread out in a really big pan, so omit if you are going for a ‘crispy fry’
**For crispier fries, use a jelly roll pan and spread out fries so they are not touching.