November 14th, 2006

Dish of the Week

I learned something useful last night. Although sweet potatoes come out best when slow-roasted in a conventional oven, they are surprisingly good when cooked in the microwave. They don't get quite as smoothly soft on the inside in the latter case, but the taste is excellent. And they cook in ten minutes or less.

The reason I made this discovery is that I decided sweet potatoes would be the perfect complement to a dish I was making, but didn't have time to put them in the oven for an hour. Now I will tell you about that dish. But I'm putting the particulars behind the cut because I don't want to offend those of you who avoid certain foods for religious or ethical reasons. So if you keep kosher or are a vegetarian, you may want to stop reading here.

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