What you need:
a large sweet potato
5 roma tomatoes
1 jalapeno pepper
1 shallot clove
3 green onions
as many garlic cloves as you can handle
extra sharp cheddar
olives
cilantro
cumin
lemon zest
fresh squeezed lime juice
salt
corn tortillas
What you do:
1. roast the sweet potato to delightful perfection (or if short on time, microwave it)
2. slice tomatoes, pepper, shallot, and green onions into chunks; peel garlic cloves. broil on low for 15 minutes, then on hi until just starting to blacken.
3. while broiling, chop olives (I used a can of black olives, minus the ones I ate) and cilantro (a healthy handful). douse with lime juice, a teaspoon of cumin, salt, and a teaspoon of lemon zest.
4. take broiled veggies out of oven and place into blender/food processor. puree.
5. taste everything. does it taste delightful? if not, add what you feel it needs: more cumin, more salt, more garlic, more spice.
6.grate a bit of cheese.
7. cut roasted potato in half and loosen from skin with a spoon. (I then drizzled some fig balsamic on it for shits and giggles.)
8. lightly brown tortillas in some oil. form into taco-esque shapes.
9. stuff with each ingredient to your heart's content.
10. garnish with pickled onions.
Each ingredient should taste wonderful separately. Imagine how it will taste when you're done.
This recipe was inspired by last week's episode of The Splendid Table on NPR. Since the recipe wasn't published, I just made up my own.
Much of my cooking of, passion for, and sharing of food is inspired by The Everlasting Meal. Buy a copy. It's an amazing book. Seriously, this meal could not have happened without these two sources. The book helped me catch The Splendid Table when the interviewee was speaking of a fridge-full of well-made condiments and his love of pickled onions, reminding me of the book.
Other delights from my kitchen of late: homemade cauliflower soup using left-over stack, pesto made from cauliflower cores and the stems of greens, and picked onions.
a large sweet potato
5 roma tomatoes
1 jalapeno pepper
1 shallot clove
3 green onions
as many garlic cloves as you can handle
extra sharp cheddar
olives
cilantro
cumin
lemon zest
fresh squeezed lime juice
salt
corn tortillas
What you do:
1. roast the sweet potato to delightful perfection (or if short on time, microwave it)
2. slice tomatoes, pepper, shallot, and green onions into chunks; peel garlic cloves. broil on low for 15 minutes, then on hi until just starting to blacken.
3. while broiling, chop olives (I used a can of black olives, minus the ones I ate) and cilantro (a healthy handful). douse with lime juice, a teaspoon of cumin, salt, and a teaspoon of lemon zest.
4. take broiled veggies out of oven and place into blender/food processor. puree.
5. taste everything. does it taste delightful? if not, add what you feel it needs: more cumin, more salt, more garlic, more spice.
6.grate a bit of cheese.
7. cut roasted potato in half and loosen from skin with a spoon. (I then drizzled some fig balsamic on it for shits and giggles.)
8. lightly brown tortillas in some oil. form into taco-esque shapes.
9. stuff with each ingredient to your heart's content.
10. garnish with pickled onions.
Each ingredient should taste wonderful separately. Imagine how it will taste when you're done.
This recipe was inspired by last week's episode of The Splendid Table on NPR. Since the recipe wasn't published, I just made up my own.
Much of my cooking of, passion for, and sharing of food is inspired by The Everlasting Meal. Buy a copy. It's an amazing book. Seriously, this meal could not have happened without these two sources. The book helped me catch The Splendid Table when the interviewee was speaking of a fridge-full of well-made condiments and his love of pickled onions, reminding me of the book.
Other delights from my kitchen of late: homemade cauliflower soup using left-over stack, pesto made from cauliflower cores and the stems of greens, and picked onions.
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