Sweet Potato Salad With Garlic Bread And Frisee Recipes

SWEET POTATO SALAD WITH GARLIC BREAD AND FRISEE

Steps:

• Preheat oven to 400 degrees F. Cut the tops off the garlic heads. Cut two (6x6 inch) squares of Reynolds Wrap® Aluminum Foil and place the garlic in the center. Drizzle 1/2 teaspoon of olive oil on top of the garlic and wrap the aluminum foil tightly around each garlic head. Bake for 40 minutes until fragrant. Remove garlic from oven and wait until cool enough to handle. Set aside.
• Line two baking sheets with Reynolds Wrap® Aluminum Foil. Arrange the sweet potato wedges on one baking sheet. Drizzle 3 tablespoons of olive oil over wedges, and add a generous pinch each of coarse salt and black pepper. Toss to coat.
• Arrange the bread cubes on the second baking sheet. Drizzle with 1/4 cup olive oil, and sprinkle with thyme, and a pinch of coarse salt and black pepper. Toss to coat. Bake for 25 minutes until the sweet potato is tender and the croutons are crispy and brown.
• Combine the croutons, frisee, ricotta salata and sherry vinegar on a platter. Squeeze the roasted garlic over them and gently toss to combine. Add the sweet potato wedges, toasted hazelnuts and cilantro. Add additional salt and pepper to taste.

GARLIC-ROASTED SWEET POTATOES

Steps:

• In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring every 10 minutes.

FRISéE SALAD WITH POACHED EGG

Steps:

• Combine the lettuce, herbs, red pepper and croutons in a large bowl.
• Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
• Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

FRISéE AND ROASTED-POTATO SALAD

Steps:

• Preheat oven to 450°F.
• Roast potatoes:
• Toss potatoes with garlic, 2 tablespoons oil, and salt and pepper to taste.
• Arrange wedges in 1 layer in an oiled shallow (1-inch) baking pan. Roast in upper third of oven 15 minutes, then turn over. Roast until golden and cooked through, about 5 minutes more.
• Make salad:
• Whisk together shallot, vinegar, mustard, kosher salt, and pepper to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes, three fourths of Parmigiano Reggiano, and enough vinaigrette to coat.
• Sprinkle remaining Parmigiano Reggiano over salad and serve.

THE BEST SWEET POTATO POTATO SALAD

Steps:

• In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
• Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
• Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
• Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

CREAMY GARLIC POTATO SALAD

Steps:

• Combine mayonnaise, finely diced onion and crushed garlic cloves in container with a lid.
• Mix well and refrigerate for 2-3 hours.
• (This is so the flavour of the garlic and onion will be picked up by the mayonnaise) Wash potatoes and cube, leaving the skin on.
• Boil until tender, and skin is SLIGHTLY coming away.
• The potatoes will be slightly overcooked by potato salad measures, but this only adds to the creaminess.
• Set aside to cool.
• At the same time you can hardboil the eggs.
• Once eggs are cooled, cut in quarters, lengthways and set aside.
• Place cooled potatoes in large bowl and add the mayonnaise mixture, corn kernals and chives.
• Mix well.
• The last step is to add the eggs.
• Place them throughout the salad, being careful not to mix them in too much, as they will lose their yolk and discolour the salad.

HALF-RED HALF-SWEET POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
• In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
• Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.