Most of us begin thinking about sweet potatoes around Thanksgiving and stop buying them soon afterwards. But this nutritious vegetable is quite versatile and makes a great puree, soup or soufflé; “croutons” made with it are wonderful in salads, providing a lovely contrast to savory lettuces, salty cheeses and pungent dressings. When baked ahead of time and kept in the refrigerator, sweet potatoes become sweeter by the day and make a great lunch, hot or cold, and a great snack for children.
This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
See previous recipes »Of the deep orange sweet potatoes, my favorites are garnets, which have dark red skin with orange flesh, and jewels, with orange skin with deep orange flesh. Both of these types have moist, sweet flesh that oozes syrup as they bake. Yet sweet as they are, sweet potatoes are a relatively low-calorie food, with approximately 105 calories in a 3 1/2 ounce serving. They’re high in fiber and an excellent source of vitamin A in the form of beta-carotene. They’re also high in vitamin C and manganese, and a good source of copper, vitamin B6, potassium, and iron.
Baked Sweet Potatoes
These make a great lunch or snack. Bake some up and cut thick slices to go with cottage cheese, goat cheese, or feta for a quick lunch. Don’t try to save time and use a microwave for this recipe: the sweet potatoes won’t be nearly as sweet. They need time in the hot oven for their enzymes to convert starch into maltose, which is the sugar that makes sweet potatoes sweet.
4 medium sweet potatoes
1. Preheat the oven to 425ºF. Scrub sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat.
2. Place on a plate or in a dish and allow to cool. Cover with plastic wrap and refrigerate (they will continue to ooze and sweeten). Serve cold (cut in thick slices and remove the skin) or room temperature, or reheat for 20 to 30 minutes in a 325ºF oven, or in the microwave.
Variation: Baked Sweet Potatoes with Lime
Make the recipe through Step 1. Transfer to a baking dish that will hold the potatoes snugly. Allow to cool completely (they will continue to ooze and sweeten). Slit the potatoes lengthwise and douse with the juice of 1 to 2 limes, to taste. Cover and refrigerate overnight. Serve at room temperature or reheat for 20 to 30 minutes in a 325ºF oven or in the microwave.
Yield: Serves 4
Advance preparation: Baked sweet potatoes will hold in the refrigerator for about 5 days.
オーストリア航空、「品質第一」、Cクラス機内食をアピール | ||||
| オーストリア航空（OS）は2007年、2008年の2年連続でスカイトラックスの「長距 離ビジネスクラス機内食第1位」を獲得。機内食に特に力を入れており、プロのシェフが機内の厨房で盛りつけや最終的な仕上げをする「フライング・シェフ サービス」や10種類のコーヒーを提供する「ウィーン風カフェサービス」などを展開している。ビジネスクラスの洋食2種は、ヨーロッパで高級レストランを 展開するDO＆CO（ドゥ＆コー）がプロデュース。和食2種は日本発便ではANAケータリングサービス、ウィーン発便ではレストラン雲海の日本人料理長が 担当する。今回は10月31日から東京発ウィーン線のビジネスクラスで提供している最新メニューの一部を、写真で紹介しよう。 | ||||
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| アミューズ・ギョール | マグロのスモークのポプリ | ウィーン風クリーミーポテトスープ | ラム肉のロースト | 海老のグリル |
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|---|---|---|---|---|
| チーズ＆フルーツ | アッサムティームース | 和風アミューズ | 和食の前菜 | そーめん |
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|---|---|---|---|---|
| 牛肉のしゃぶしゃぶ | 金目鯛ちり鍋風 | 鰻の蒲焼 | スパイシーチキン | ビーフブロシェット |
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|---|---|---|---|---|
| パン | ミールメニュー | カフェメニュー | 調理部長の吉倉氏 | 和食調理長の柏氏 |
（2008年11月03日）
Everything But the Squeal: Eating the Whole Hog in Northern Spain
By John Barlow
Farrar, Straus and Giroux; 320 pages; $25. To be published in Britain by Summersdale in May
Buy it at
Amazon.com
Amazon.co.uk
The joy of pork
Oct 30th 2008
From The Economist print edition
JOHN BARLOW, a British expatriate in Galicia, the rain-swept region of the Spanish north-west that gave birth to Franco, has an odd ambition: to eat every bit of a pig, from its tail to its snout. The ambition persists despite marriage to the long-suffering Susana, perhaps the only Galician vegetarian, despite the menace of cholesterol from all those fat-laden pork sausages and despite the threat (kindly pointed out by Susana) that eating pig brain will lead to Creutzfeldt-Jakob disease.
What follows is a quixotic quest for the recipes that give good countryfolk—and doubtless Mr Barlow—ample waistlines and cheerful characters. The cocido (pork stew) from the politically conservative town of Lalín is nothing short of heroic in its mix of ingredients; there are kind words for Doña Aurora’s trotter stew; and an enthusiasm for blood sausages whatever the gruesome process of making them.
All this may be great fun for foodies, but the attraction of Mr Barlow’s book is that he goes well beyond the business of eating. He gives us a fascinating journal of his Galician wanderings, from village carnivals in the pouring rain to a hippy commune in the back of beyond via the pilgrimage to Santiago de Compostela. What comes through is a deep affection not just for Galicia’s pigs—Mr Barlow singles out the long-backed Galician Celtic, hips swaying like Jayne Mansfield’s, for special mention—but also for Galicia’s people and culture.
No answer is ever a straightforward yes or no. No bureaucratic process is ever simple. No bit of history is without its compelling trivia (how many others would know, for example, that in Santiago de Compostela’s 12th-century church of Santa María Salomé there is a statue of an angel wearing glasses?). Mr Barlow pokes his nose in everywhere, and almost without exception people are kind and hospitable.
He meets all sorts, from Fidel Castro’s favourite cousin to Mañuel Fraga, minister under Franco, co-author of Spain’s democratic constitution and still Galicia’s political godfather. The charm is that Mr Barlow is so self-deprecating: his interview with Don Mañuel is a classic encounter between clueless journalist and superior, but patient, politician; his account of teaching phonetics at La Coruña’s university will make many a teacher blush with self-recognition; his Yorkshireman’s contempt for the posh British expatriate with barely a word of Spanish will amuse anyone with a knowledge of Britain’s class system.
None of this yet puts Mr Barlow in the Eric Newby category of travel writer, but he comes close enough in this, his third book. As for Susana and baby Nico, they are sometimes there, and sometimes not. But Susana, it seems, never complains, even though Mr Barlow’s ambition is clearly to indoctrinate Nico into the pleasures of pork.
オーストリア航空（OS）は先ごろ、ビジネスクラスミールプレゼンテーションを開催、10月31日に開始した最新のメニューを中心に、サービスやキャンペーンを説明した。