Hello all!
Sorry to have been away so long. I've been working on MANY things, and I have a few exciting bits to announce.
First of all, for anyone in the NY area, I will be catering an event for an amazing theatre space in Bushwick, Brooklyn, called the Bushwick Starr. They are having a fundraiser to kick off a wonderful new project at the space called Big Green Theater, as well as celebrating the opening of their hydroponic rooftop garden!
I'm working on a light buffet menu inspired by traditional garden party fare, and trying to source locally as much as I can. Right now the menu (subject to change) includes:
Cucumber Mint Soup with Chive Blossoms
Watermelon Salad with Cilantro and Pork Cracklings
Avocado Caprese
Local Farm Deviled Eggs with Fresh Herbs
Lemon Tarragon Baguette
For more information or to buy tickets for the Big Green Theater fundraiser, please CLICK HERE.
The second bit of news is that I have enrolled in a program to become a certified holistic health counselor. I'm very much looking forward to this new chapter in my life, and hope to share what I'm learning with you here, in addition to the recipe posts.
I hope you are all having a wonderful spring. Now is a great time to check out your local farmers markets for spring veggies!
Best,
Mary
Thursday, April 15, 2010
Thursday, February 11, 2010
Blizzard Brunch
Wednesday morning, I was lucky enough to find myself snowed in with a fridge full of delicious ingredients. This hash was the result of a thrown-together meal for my dad. I later made a version for myself, omitting the bacon, but I suspect his was tastier! We ate this with thick slices of pumpernickel bread to sop up the egg yolk and melted cheddar.
Winter Hash with Crispy Brussels Sprouts
Serves 2, or one who has done a great deal of shoveling
A litle less than a pound of baby potatoes
2 strips bacon, cut into half inch strips
1/2 sweet onion, diced
1 clove garlic, minced
About a half dozen Brussels sprouts
Two eggs
Grated, aged cheddar (optional)
Salt and pepper
Sunflower or olive oil
Trim the stems from the Brussels sprouts, and separate the leaves. Toss the leaves with enough oil to coat, a liberal amount of salt and pepper, and then spread them out onto a sheet pan. Roast in a 400 degree oven for anywhere from 5-10 minutes, until they are browning and crisp. Remove from the oven and set aside.
Boil the potatoes in a pot of salted water for about 10 minutes. Strain in a collander, then place the collander over the empty pot off the heat, and cover with a dish towel. Allow the potatoes to steam for another 7-10 minutes. Quarter the potatoes and set aside.
Heat a drizzle of oil in a large pan over medium high heat. Add bacon, and cook until just starting to brown. Add the diced onion and saute until they begin to become translucent. Add the garlic, stir a bit, and then add the potatoes. Salt and pepper to taste.
I let the potatoes brown a bit, and then gave them a little smush with a potato masher, but you could certainly leave them whole if you prefer a homefry to a hash.
Cook the eggs to your liking, fried or poached.
Divide the potato hash between two plates, and sprinkle with the cheddar cheese if you are using it. Top with the egg, then disperse the Brussels sprout "chips" around the plate.
Winter Hash with Crispy Brussels Sprouts
Serves 2, or one who has done a great deal of shoveling
A litle less than a pound of baby potatoes
2 strips bacon, cut into half inch strips
1/2 sweet onion, diced
1 clove garlic, minced
About a half dozen Brussels sprouts
Two eggs
Grated, aged cheddar (optional)
Salt and pepper
Sunflower or olive oil
Trim the stems from the Brussels sprouts, and separate the leaves. Toss the leaves with enough oil to coat, a liberal amount of salt and pepper, and then spread them out onto a sheet pan. Roast in a 400 degree oven for anywhere from 5-10 minutes, until they are browning and crisp. Remove from the oven and set aside.
Boil the potatoes in a pot of salted water for about 10 minutes. Strain in a collander, then place the collander over the empty pot off the heat, and cover with a dish towel. Allow the potatoes to steam for another 7-10 minutes. Quarter the potatoes and set aside.
Heat a drizzle of oil in a large pan over medium high heat. Add bacon, and cook until just starting to brown. Add the diced onion and saute until they begin to become translucent. Add the garlic, stir a bit, and then add the potatoes. Salt and pepper to taste.
I let the potatoes brown a bit, and then gave them a little smush with a potato masher, but you could certainly leave them whole if you prefer a homefry to a hash.
Cook the eggs to your liking, fried or poached.
Divide the potato hash between two plates, and sprinkle with the cheddar cheese if you are using it. Top with the egg, then disperse the Brussels sprout "chips" around the plate.
Friday, January 8, 2010
warm winter salad
I eat a lot of salad in warmer weather, but in the winter I jones for something a little heavier and more filling. I love topping mixed greens with roasted veggies--Brussels sprouts, sweet potato, parsnips--chopped almonds, and some shaved cheese, but sometimes I want something a little quicker and simpler.
Kale makes a great warm salad, because it retains its crisp texture even after light cooking. It's also one of the healthiest foods you can eat. I recently read that it packs the highest nutritional punch with the lowest amount of calories of any food.
I love kale simply sauteed with a bit of oil, garlic, and salt and pepper, but this recipe dresses up that method a bit, and makes it more of a meal than just a side dish or a snack.
Kale with Hen of the Woods Mushrooms and a Fried Egg (serves 2)
Like I said, I like kale because stays crisp after sauteing, but I imagine any dark leafy green (Swiss chard, beet greens, or even spinach) would do fine here as well.
Hen of the woods mushrooms (sometimes called Maitake) have a strong, earthy, musky flavor, so a little will get you further than some other varieties. I have also found that they do not cook down quite as much as other mushrooms (good, too, because they can be a bit pricey, but worth it!). You could certainly substitute another mushroom here if you cannot find these.
1 bunch kale
about 1 cup hen of the woods mushrooms
1 large clove garlic, minced
scant tablespoon fresh thyme (about half this if using dried)
2 fresh eggs
safflower oil (or olive oil)
salt
pepper
To prepare the hen of the woods mushrooms, remove the feathery top bits from the knobby base, then discard the base. Separate the feathery bits further into bite-size pieces.
In a small skillet heat a generous glug of oil over medium heat, then add the mushrooms. Cook for about a minutes, then season with salt, pepper, and thyme. Continue to cook until just tender, about 3 more minutes. Remove from the pan and cover to keep warm while you move on to the kale and eggs.
Chop kale across the stem into 1 inch strips, discarding any larger bits of stem at the bottom of the leaves. Rinse the kale well to remove any grit.
Heat a couple generous glugs of oil in a large skillet over medium high heat. Add the minced garlic, and allow to sizzle for just a moment, then throw in the kale. If there is water left on the kale after you rinse it, the oil with sputter when you add the greens, so stand back! Season with salt and pepper and toss well to dress with the garlic and oil. Saute until bright green but still crisp--this will only take a couple of minutes. Remove to serving plates immediately so it does not overcook.
You can use the same pan in which you cooked the mushrooms for the eggs. Heat a little oil over medium heat, and fry the eggs to desired doneness. I like over easy, so the yolks are thick and velvety, but still runny.
To assemble the salad, make a bed of kale, sprinkle with the hen of the woods mushrooms, and gently slide the fried egg over the top. Finish with a little more freshly cracked pepper. I like to serve this salad with a crusty brown bread and Cabot clothbound cheddar. This is one of my absolute favorite meals, and I hope you enjoy it as much as I do.
Kale makes a great warm salad, because it retains its crisp texture even after light cooking. It's also one of the healthiest foods you can eat. I recently read that it packs the highest nutritional punch with the lowest amount of calories of any food.
I love kale simply sauteed with a bit of oil, garlic, and salt and pepper, but this recipe dresses up that method a bit, and makes it more of a meal than just a side dish or a snack.
Kale with Hen of the Woods Mushrooms and a Fried Egg (serves 2)
Like I said, I like kale because stays crisp after sauteing, but I imagine any dark leafy green (Swiss chard, beet greens, or even spinach) would do fine here as well.
Hen of the woods mushrooms (sometimes called Maitake) have a strong, earthy, musky flavor, so a little will get you further than some other varieties. I have also found that they do not cook down quite as much as other mushrooms (good, too, because they can be a bit pricey, but worth it!). You could certainly substitute another mushroom here if you cannot find these.
1 bunch kale
about 1 cup hen of the woods mushrooms
1 large clove garlic, minced
scant tablespoon fresh thyme (about half this if using dried)
2 fresh eggs
safflower oil (or olive oil)
salt
pepper
To prepare the hen of the woods mushrooms, remove the feathery top bits from the knobby base, then discard the base. Separate the feathery bits further into bite-size pieces.
In a small skillet heat a generous glug of oil over medium heat, then add the mushrooms. Cook for about a minutes, then season with salt, pepper, and thyme. Continue to cook until just tender, about 3 more minutes. Remove from the pan and cover to keep warm while you move on to the kale and eggs.
Chop kale across the stem into 1 inch strips, discarding any larger bits of stem at the bottom of the leaves. Rinse the kale well to remove any grit.
Heat a couple generous glugs of oil in a large skillet over medium high heat. Add the minced garlic, and allow to sizzle for just a moment, then throw in the kale. If there is water left on the kale after you rinse it, the oil with sputter when you add the greens, so stand back! Season with salt and pepper and toss well to dress with the garlic and oil. Saute until bright green but still crisp--this will only take a couple of minutes. Remove to serving plates immediately so it does not overcook.
You can use the same pan in which you cooked the mushrooms for the eggs. Heat a little oil over medium heat, and fry the eggs to desired doneness. I like over easy, so the yolks are thick and velvety, but still runny.
To assemble the salad, make a bed of kale, sprinkle with the hen of the woods mushrooms, and gently slide the fried egg over the top. Finish with a little more freshly cracked pepper. I like to serve this salad with a crusty brown bread and Cabot clothbound cheddar. This is one of my absolute favorite meals, and I hope you enjoy it as much as I do.
Tuesday, December 29, 2009
butternut squash soup
I don't find the internet an appropriate forum to share details about my personal life, and that's not what this blog was intended to be. It's about food: what I make, what you make, what we like to eat, etc. But the way we eat is contextual to the rest of our lives, clearly, and I (and my family) have had a truly painful and overwhelming past two weeks: great loss, great love.
So if you know me, you'll know why I have been away for a while. If you don't know me, I find that I don't need you to know why I've been away.
I'll just say that ...
The world spins on, we go on, and we must eat. So let's eat well, dammit.
Soup has seemed the most comforting, palatable option. Modest and homey. On Christmas Eve, we made a butternut squash soup. Thick puree, incredibly filling, sweet and savory, oh yes. This will be made again. Soon.
Wishing you all a very happy new year,
Mary
Butternut Squash Soup (serves 4)
1 Large butternut squash, quartered lengthwise, seeds removed
1 Apple (I used a Fuji), peeled and diced
1 Medium sweet onion, diced
2 tablespoons fresh thyme
1 tablespoon fresh rosemary, chopped
Olive oil
Butter (optional, but recommended)
Salt
Pepper
Nutmeg
Preheat oven to 400.
Place squash in roasting pan and drizzle liberally with olive oil. Season well with salt and pepper. Roast until tender when pierced with a fork, about 45 minutes. Scoop out the meat of the squash with a large spoon and discard the skin.
Meanwhile, heat 1 1/2 tbsp olive oil with one tbsp butter (alternately you can use a little more oil) in a large pan over medium heat. Once the butter has melted, add the diced onion and season with salt and pepper. Sautee until caramelized, about 15 minutes. Remove onion from pan and set aside.
In the same pan, heat another tablespoon of olive oil, then add the diced apple. Season with salt, pepper, and a scant 1/4 tsp of nutmeg. Cook until softened, then set aside.
In a large pot, combine scooped squash, onion, apple, thyme, and rosemary. Stir to combine, then just cover with water. Simmer 10 minutes, stirring occasionally, then remove from heat.
You can puree the soup either with an immersion blender or a regular blender. If you use a regular standing blender, puree in batches (only fill the blender about half full), and only cover it LIGHTLY to allow the steam to escape--otherwise you with have a major soup volcano on your hands.
Check for seasoning. If you have seasoned every layer of the ingredients, you should have a well-seasoned soup, and it should need very little adjusting at this stage.
Serve garnished with fresh cracked pepper and a drizzle of extra virgin olive oil.
So if you know me, you'll know why I have been away for a while. If you don't know me, I find that I don't need you to know why I've been away.
I'll just say that ...
The world spins on, we go on, and we must eat. So let's eat well, dammit.
Soup has seemed the most comforting, palatable option. Modest and homey. On Christmas Eve, we made a butternut squash soup. Thick puree, incredibly filling, sweet and savory, oh yes. This will be made again. Soon.
Wishing you all a very happy new year,
Mary
Butternut Squash Soup (serves 4)
1 Large butternut squash, quartered lengthwise, seeds removed
1 Apple (I used a Fuji), peeled and diced
1 Medium sweet onion, diced
2 tablespoons fresh thyme
1 tablespoon fresh rosemary, chopped
Olive oil
Butter (optional, but recommended)
Salt
Pepper
Nutmeg
Preheat oven to 400.
Place squash in roasting pan and drizzle liberally with olive oil. Season well with salt and pepper. Roast until tender when pierced with a fork, about 45 minutes. Scoop out the meat of the squash with a large spoon and discard the skin.
Meanwhile, heat 1 1/2 tbsp olive oil with one tbsp butter (alternately you can use a little more oil) in a large pan over medium heat. Once the butter has melted, add the diced onion and season with salt and pepper. Sautee until caramelized, about 15 minutes. Remove onion from pan and set aside.
In the same pan, heat another tablespoon of olive oil, then add the diced apple. Season with salt, pepper, and a scant 1/4 tsp of nutmeg. Cook until softened, then set aside.
In a large pot, combine scooped squash, onion, apple, thyme, and rosemary. Stir to combine, then just cover with water. Simmer 10 minutes, stirring occasionally, then remove from heat.
You can puree the soup either with an immersion blender or a regular blender. If you use a regular standing blender, puree in batches (only fill the blender about half full), and only cover it LIGHTLY to allow the steam to escape--otherwise you with have a major soup volcano on your hands.
Check for seasoning. If you have seasoned every layer of the ingredients, you should have a well-seasoned soup, and it should need very little adjusting at this stage.
Serve garnished with fresh cracked pepper and a drizzle of extra virgin olive oil.
Friday, December 11, 2009
my kind of cake. OR yes, please add some beer to that
Rich, buttery, chocolaty, not too sweet, and, wait ... what's that flavor, is that ... is that Guinness?
Oh yeah.
Chocolate Guinness Cake is from Nigella Lawson's book Feast, and it may be the best chocolate dessert ever. It's incredibly simple to make, but does require some "special equipment": a 9 inch springform pan (the kind with the clamp on the outside and a removable base), and parchment paper. Both of these items should be easy to find at any home goods store, or maybe even a well-stocked grocery. DO NOT try to make this without a springform pan. It is a very moist, heavy cake, and you will have a hell of a time getting it out of a regular cake pan in one piece.
The thing about baking (for those who think they can't do it), is that you have to really follow the recipe. It's an exact science. So don't try for any substitutions here (no yogurt for sour cream, no Budweiser for Guinness) or you won't get a tasty result.
Also, when baking, the end result will only be as good as the ingredients you put into it. So don't be chinsy: spend a few extra dollars and go for a good Dutch cocoa powder. Droste (in a red box) is GREAT if you can find it. And always use REAL vanilla extract, not the imitation stuff.
Ok, enough baking philosophy. Without further ado, here is Nigella's amazing recipe, with a few, hopefully helpful sidenotes from me.
Chocolate Guinness Cake
From "Feast" by Nigella Lawson
Ingredients
Cake
1 cup Guinness stout (not the whole can)
1 stick unsalted butter, sliced
¾ cup unsweetened cocoa powder
2 cups granulated sugar (superfine, if possible)
¾ cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda
Icing
8 ounce cream cheese
1 cup confectioners' sugar
½ cup heavy cream
Method
Preheat oven to 350 degrees. Butter a 9-inch springform pan and line bottom with parchment paper.
Pour Guinness into a large saucepan, add butter and heat until melted. Whisk in cocoa powder and sugar. In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda.
Pour cake batter into greased and lined pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center.[Mary: if it comes out clean, it's done]). Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand. [Mary: Always wait to frost a cake until it has cooled, or you will melt your icing.]
Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor.).
Add cream and beat again until you have a spreadable consistency.
Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.
Yields about 12 slices.
Happy Holidays, everyone!
Oh yeah.
Chocolate Guinness Cake is from Nigella Lawson's book Feast, and it may be the best chocolate dessert ever. It's incredibly simple to make, but does require some "special equipment": a 9 inch springform pan (the kind with the clamp on the outside and a removable base), and parchment paper. Both of these items should be easy to find at any home goods store, or maybe even a well-stocked grocery. DO NOT try to make this without a springform pan. It is a very moist, heavy cake, and you will have a hell of a time getting it out of a regular cake pan in one piece.
The thing about baking (for those who think they can't do it), is that you have to really follow the recipe. It's an exact science. So don't try for any substitutions here (no yogurt for sour cream, no Budweiser for Guinness) or you won't get a tasty result.
Also, when baking, the end result will only be as good as the ingredients you put into it. So don't be chinsy: spend a few extra dollars and go for a good Dutch cocoa powder. Droste (in a red box) is GREAT if you can find it. And always use REAL vanilla extract, not the imitation stuff.
Ok, enough baking philosophy. Without further ado, here is Nigella's amazing recipe, with a few, hopefully helpful sidenotes from me.
Chocolate Guinness Cake
From "Feast" by Nigella Lawson
Ingredients
Cake
1 cup Guinness stout (not the whole can)
1 stick unsalted butter, sliced
¾ cup unsweetened cocoa powder
2 cups granulated sugar (superfine, if possible)
¾ cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda
Icing
8 ounce cream cheese
1 cup confectioners' sugar
½ cup heavy cream
Method
Preheat oven to 350 degrees. Butter a 9-inch springform pan and line bottom with parchment paper.
Pour Guinness into a large saucepan, add butter and heat until melted. Whisk in cocoa powder and sugar. In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda.
Pour cake batter into greased and lined pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center.[Mary: if it comes out clean, it's done]). Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand. [Mary: Always wait to frost a cake until it has cooled, or you will melt your icing.]
Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor.).
Add cream and beat again until you have a spreadable consistency.
Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.
Yields about 12 slices.
Happy Holidays, everyone!
Thursday, December 3, 2009
pantry raid
There is something old-fashioned sounding about a pantry. Although I like the idea: A closet around the corner from the kitchen, perhaps down a few cool stone steps. You slide open a heavy wood door, and click on a single, bare bulb with a pull chain. Surrounded by the bounteous options (grains! beans! root veggies!), you select the ingredients you need, and return to the kitchen to make dinner.
This is all part of my farmhouse food fantasy.
The reality is that in the city we are lucky to have a single cabinet to devote to food storage. So, what to buy? Cup o' Noodles are certainly fast and stack nicely, but offer limited dining options: noodles in a cup. Whereas, if you bought soba noodles, vegetable stock, teriyaki sauce, etc, you could not only make a fast meal far more wholesome and flavorful than your Cup o' Noodles, you would also have meal possibilities beyond what you just made.
Keeping a small stash of staple ingredients on hand allows more flexibility and creativity. Then a fast meal doesn't have to be a pop tart or a frozen dinner, it can be a smoothie and a piece of cinnamon toast, or sesame noodles with sautéed spinach (both of which can be made in less than 10 minutes).
Here’s a list of foods that I like to keep on hand, that help me eat well even when I have very little time.
Grains
Quinoa-- A little, round grain with a light nutty flavor, it is a complete protein! I‘ll sometimes make a big pot at the beginning of the week, and use it like I would rice.
Amaranth
Oats
Soba noodles (buckwheat noodles)
Brown rice pasta--More wholesome than regular pasta, but a better texture than the whole wheat kind, I think. Try Tinkyada brand, it doesn’t get mushy.
A delicious dark rye bread.
Oils
Safflower--High heat safe, I use this for most of my cooking.
Extra Virgin Olive Oil--I use mostly for dressings or to dress pasta.
Coconut Oil--very good for you.
Sweeteners
Cane Sugar--for baking.
Maple Syrup
Honey
Agave Nectar--low glycemic index sweetener.
Vinegars
Apple cider--Great in dressings, cooking.
Balsamic
Sauces
Pesto--I have some stored in the freezer made from a bumper crop of basil this past summer.
Teriyaki
Hot Sauce--I like Melinda’s Organic.
Soy Sauce
Hummus (not really a sauce I guess, but great to have on hand.)
A good selection of spices
Sea salt and fresh pepper
Canned Goods
Beans and diced tomatoes.
Frozen
Berries (for smoothies), spinach, and corn.
Dairy
Milk--I usually keep almond or rice milk around.
Good eggs--Try some from your local farmers market. You won‘t believe the difference in the flavor between a farm fresh egg and even the organic eggs available in your supermarket. Really.
Some kind of delicious cheese--right now it’s a lovely aged gouda.
Yogurt--great as a condiment, too. I like both a thick, Greek yogurt, and this lighter coconut milk kind.
Produce
Not really a pantry item, I suppose, but I usually keep on hand garlic and onions, sweet potatoes, and a dark, leafy green, like kale.
Fruit wise: lemons, apples, and bananas.
Keeping wholesome pantry staples on hand provides you with an unlimited number of variations, before you even venture into buying fish, meat, and fresh produce.
Think of just the breakfast options available: Rye toast topped with aged gouda and a fried egg. A homemade muesli. Yogurt with almonds and maple syrup. Scrambled eggs with pesto and tomatoes. Yes!
Give yourself a generous gift for the holidays and stock your pantry with whole foods. You’ll be amazed at the difference it makes in how well you eat.
Tuesday, November 24, 2009
sweet potatoes
This Thanksgiving, there will be two different sweet potato recipes on the table: my mom’s delectable sticky and sweet candied sweet potatoes, and a savory sweet potato gratin. The first is a family recipe that I have yet to master, the latter is my contribution to the family table, via a little organic diner in Brooklyn Heights called Siggy's Good Food.
One of my favorite dishes that Siggy’s makes is their sweet potato gratin. When it took a hiatus from the menu, I decided to experiment at home and see if I could make it myself. I could, sort of: it doesn’t taste exactly like Siggy’s, it takes like Mary’s, and I’m happy with that. I imagine we all do that with recipes anyway--unintentionally personalize.
So enjoy, re-personalize, and I hope you all have a very Happy Thanksgiving!
A side note on sweet potatoes, yams, etc: There are many delicious varieties available now, especially if you explore your local farmers’ market. For this recipe, I recommend garnet yams. They are sweet but mild, and have a bright orange color.
Serves 4 as a side, 2 as a main.
4-5 medium garnet yams, skin on, cut into 1-inch (maybe a little smaller) cubes.
2 leeks, white and light green parts only.
2 sprigs FRESH rosemary
2/3 cup freshly grated parmesan cheese
Salt
Fresh cracked pepper
A pinch of cinnamon and nutmeg
Safflower oil (or olive, or sunflower)
Preheat the oven to 400. Place the sweet potato cubes into a casserole dish (8x8 should do it). Add a couple generous glugs of oil, and the season with salt and fresh pepper. Sprinkle ground cinnamon and nutmeg over the top, and mix thoroughly. Roast the sweet potatoes for 15-20 minutes, until they will yield to piercing with a fork, but not until mushy. Remove from the oven and set aside.
While the sweet potatoes are roasting, move on to the leeks.
Trim just the scraggly roots and dark green tops, then slice lengthwise so you wind up with two half cylinders. Rinse the leeks under running water--they can be gritty--then slice crosswise into ½ inch strips. De-stem the rosemary, and roughly chop the leaves. You’ll want about 2 tbsp of chopped rosemary. Heat a good glug of oil in a skillet on medium high heat. Add the leeks and rosemary, season with salt and pepper, and sauté until leeks are translucent.
Combine the leek mixture with the sweet potatoes in the casserole dish, then top with the grated parmesan. Be generous with the cheese. Place the dish back in the oven for about 10 minutes, or until the cheese has melted nicely. Remove from oven and serve immediately.
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