My sister and I used some amazing sweet potatoes picked up at last Saturday's (first day of Spring!!) Farmer's market. Needless to say, if you are a sweet potato fan, the simple preparation using duck fat as the oil, and organic brown sugar and agave nectar to sweeten, with a little quatre epices left over from duck confit some months ago, made the large dice roast potatoes delicious. We paired these with a black-eyed pea, kale, and rice dish with Southern American flavorings.
Just two of these monstrous potatoes were enough to feed four, plus leave to much extra for the following day. This morning, finding them still in the fridge, despite the hungry roommates, a thought popped into mind: Use them in the food processor with some half-n-half and eggs to make a most delicious french toast batter. I used an organic French Baquette fromm New season, sliced on a long bias, and soaked the bread for about 20 minutes in the mixture while heating the oven to 450° F. I heated a half-sheet pan with about 2 oz of butter in the oven, and when the oven was hot (and the butter had achieved a wonderful nut-brown aroma) I pulled the pan out of the oven and packed tightly in a single layer of soaked bread onto the sizzling buttered surface. These I baked until the top had achieved a beautiful browned crust, and lo, when flipped, the butter browned bottoms had a color demanding of immediate edibility.
Served with Vermont maple syrup (acquired, of all places, from a buffet at a time-share on Maui...ha!), it was a delicous start to the day!
Just two of these monstrous potatoes were enough to feed four, plus leave to much extra for the following day. This morning, finding them still in the fridge, despite the hungry roommates, a thought popped into mind: Use them in the food processor with some half-n-half and eggs to make a most delicious french toast batter. I used an organic French Baquette fromm New season, sliced on a long bias, and soaked the bread for about 20 minutes in the mixture while heating the oven to 450° F. I heated a half-sheet pan with about 2 oz of butter in the oven, and when the oven was hot (and the butter had achieved a wonderful nut-brown aroma) I pulled the pan out of the oven and packed tightly in a single layer of soaked bread onto the sizzling buttered surface. These I baked until the top had achieved a beautiful browned crust, and lo, when flipped, the butter browned bottoms had a color demanding of immediate edibility.
Served with Vermont maple syrup (acquired, of all places, from a buffet at a time-share on Maui...ha!), it was a delicous start to the day!
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