sweet potato fries with truffle salt & garlic mayonnaise

There are a few times a year when I miss Pittsburgh weather. Right now is one of them. Temperatures in the Steel City have been topping out around 80 while here in Seattle it's seems as though Mother Nature has forgotten to take her meds. It actually snowed this week. Snowed. In the middle of April. In Seattle, where, mind you, it doesn't even snow in January. The random snow has been interspersed with days of hail, wind, rain and of course just enough sunshine to remind us all of what we're missing. Thank you Mother Nature. Please re-fill your prescriptions and start thinking happy (sunny) thoughts.

The few days of sunshine have left me aching to get my grill out. (I'm sorry to report that it is sitting idly in my garage. I'm afraid the thing might blow away in a freak windstorm!) Even though grill season hasn't exactly started, I've already been brainstorming about what wonderful things I can grill up once it's time. These sweet potato fries are a result of the thought process. While they don't require a grill, they will pair wonderfully with many outdoor inspired meals. Plus, this gave me a chance to try out my new mandolin slicer. If you've never had a sweet potato fry, it's time to broaden your fry horizon. They're amazing... of course, most things dipped in mayonnaise are. Enjoy!

sweet potato fries with truffle salt & garlic mayonnaise
makes 4 to 6 servings

5 sweet potatoes, cut into about 1 by 5 inch "fries"
3 tablespoons olive oil
1-2 teaspoons truffle salt
1/2 teaspoon freshly ground pepper
3/4 cup mayonnaise
1 clove of garlic, minced then crushed
1 tablespoon lemon juice

Preheat oven to 400 degrees. Place the sweet potato "fries" on a foil lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes. Meanwhile, combine the mayonnaise, garlic and lemon juice in a small bowl. Stir to combine. When the sweet potato fries come out of the oven, sprinkle with truffle salt and pepper. Serve with the garlic mayonnaise along side for dipping.

sweet potato leek soup

I may have to change the name of this blog to "for the love of soup" if I keep going at this rate. I just love soup! This weather is made for it. While it's beautifully sunny outside, it's amazingly brisk. The kind of weather that I think asks for soup. Or at least the kind of weather that makes me ask for soup?

Honestly, soup was something I was never very skilled at making. Just ask my college roommate about the french mushroom bisque debacle circa 2003. She can attest that debacle is the precise word to describe that sorry attempt at bisque. It seemed like it was going to be ok...but no. And all efforts to save the soup failed as well. I think the pot sat on the counter for two days before I even had the motivation to toss it. Gross, I know, but it was college. Dishes were hardly a priority. I have since risen to the challenge and now soup is something I love to make.

This recipe was originally pulled from Bon Appetit magazine and called for maple syrup in addition to the ingredients below. I never bothered to add it because the balance of leek and sweet potato was just too good. I think the syrup would dilute it. Also, don't skip the celery leaves. They're amazing!

sweet potato leek soup
makes 6 to 8 servings

2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3 small celery stalks, stalks and leaves chopped separately
2 medium leeks, sliced and well rinsed (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 pounds (about 5 cups) red-skinned sweet potatoes (yams), peeled, cut into 1 inch pieces
4 cups chicken stock
1 cinnamon stick
1/4 teaspoon freshly ground nutmeg
1 1/2 cups half & half
salt and pepper

Melt butter in heavy large pot over medium - high heat. Add onion and saute 5 minutes. Add chopped celery stalks and leeks and saute until onion is translucent, about 5 minutes. Add garlic and saute 2 minutes. Add potatoes, chicken stock, cinnamon and nutmeg. Bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot. Add half & half in small amounts until soup reaches desired consistency. Stir over medium - low heat to heat through. Season to taste with salt and pepper. Ladle into bowls and sprinkle with celery leaves before serving.

Tip: Store celery leaves separate from soup when keeping leftovers.