Wednesday, April 25, 2012


North Africa meets Mexico
I had some leftover harissa from a Moroccan dinner last night, and it went on a freshly toasted tortilla with avocado and cilantro, and a squeeze of lime.  Spicy heaven.

Wednesday, April 11, 2012

Sweet potato snacks!

Party food for special people you love, or to eat all alone, burning your fingertips:

2 sweet potatoes
1 tbs coriander seeds
2 tsp fennel seeds
1 tsp cumin seeds
4-6 tbs olive oil

Preheat the oven to 450.
Toast the seeds in a dry skillet: first the coriander seeds for a minute, then fennel seeds for another minute, then cumin seeds for another minute.  All should be fragrant but relatively uncolored.  Then grind in a mortar and pestle or spice grinder. 
Peel the sweet potatoes, cut in half lengthwise, and then into wedges - 10ths or 12ths - for maximum caramelizing area.  
Toss the sweet potatoes, spices, olive oil, and a good amount of salt, and lay on a baking sheet.  Roast until deeply caramelized, about 25 minutes, depending on your oven.  Turn the oven up or down as you see fit to caramelize everything nicely - burnt edges are delicious, too!
Then try not to eat all of them before your guests arrive.  Super good at any temperature, and the next day!