The Rural Voice, 2003-10, Page 42Rural Living
Make every harvest meal a feast
Selected by Bonnie Gropp
The brilliant colours and fancifid
shapes of versatile New World
vegetables are just a part of the
attraction. Pumpkins. squash and
sweet potatoes can nuke every
harvest meal a feast.
SPICY SWEET POTATO
PANCAKES
Coriander Yogurt Sauce:
1/2 cup (125 mL) plain yogurt
1/4 cup (50 mL) chopped fresh
coriander
2 tbsp (25 mL) finely chopped
green onion
1/4 tsp (1 mL) salt
In small bowl, stir all ingredients
together and set aside.
Sweet Potato Pancakes:
1 sweet potato (about 12 oz/375 g)
1 small onion
1 jalapeiio pepper, seeded and
finely minced
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) salt
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) cayenne pepper
1 egg, lightly beaten
vegetable oil
Peel potato; grate into medium
bowl. Peel onion and grate into same
bowl; toss. Turn into strainer and
squeeze to press out any liquid; return
to bowl. Stir in jalapeno.
In small bowl, stir together flour,
salt, cumin and cayenne pepper; toss
with sweet potato mixture. Stir in egg
until thoroughly mixed.
Heat just enough oil to coat bottom
of large non-stick skillet over
medium-high heat until hot. Using
about 3 tbsp (45 mL) potato mixture,
for each pancake, press gently into 2 -
inch (5 cm) round. Place in skillet.
Repeat, adding about 4 more to
skillet but do not crowd skillet. Cook
for 3 minutes or until bottoms have
set and are crisp and brown.
Carefully flip and cook until crisp
and brown and hot inside, 2-3 more
minutes. Serve with coriander yogurt
sauce spooned over top.
SQUASH, SAGE AND
PARMESAN GRATIN
2 tbsp (25 mL) butter
1 small onion, chopped
38 THE RURAL VOICE
Pumpkin spice cookies with cream cheese frosting — Cook up some fresh
pumpkin to provide great flavour for these cookies. Have fun and decorate them
for Halloween.
2 garlic cloves, minced
2 1/2 tbsp (32 mL) all-purpose flour
2 cups (500 mL) half-and-half
cream
1 squash, about 3 1/2 lb (1.75 kg)
1 cup (250 mL) freshly grated
parmesan cheese
10 fresh sage leaves, finely
chopped (about 2 tbsp/25 mL) or 1/2
tsp (2 mL) dried sage leaves
3/4 tsp (3 mL) salt
black pepper to taste
Topping:
2 slices white sandwich bread,
crusts removed
1/4 cup (50 mL) each finely grated
parmesan Lh ease and finely chopped
parsley
1 tbsp (15 mL) softened butter
Preheat oven to 375°F (190°C).
Grease a gratin dish or 9x2 -inch
(23x5 cm) baking dish. Bring a large
saucepan of salted water to a boil
over medium heat. Peel squash,
scoop out seeds. Cut squash into 1/2 -
inch (2 cm) cubes. Cook squash in
saucepan for 2 minutes without
coming back to the boil. Drain well;
spoon into prepared dish.
In a large saucepan over medium
heat, melt 2 tbsp (25 mL) butter. Add
onion and garlic, cook 2 minutes. Stir
in flour until combined. Gradually
whisk in cream, whisking
continuously until sauce bubbles and
thickens slightly. Stir in parmesan,
sage, salt and pepper. Pour sauce over
squash, spreading to cover.
Using food processor or blender,
make fine breadcrumbs. In a small
bowl, stir together breadcrumbs,
cheese, parsley and butter. Sprinkle
over squash mixture. Bake uncovered
in centre of preheated oven, until
gratin is heated through about 25 to
30 minutes. Let stand 5 minutes
before serving.
PENNE WITH CHICKEN,
SQUASH AND CARAMELIZED
ONION
1 1/2 tsp (22 mL) vegetable oil
2 medium cooking onions, halved
lengthwise and thinly sliced
2 cloves garlic, minced
2 1/2 cups ( 625 mL) cubed (1/2
inch/1 cm) seeded, peeled butternut
squash
2 cups (500 mL) slivered cooked
turkey or chicken
1 cup (250 mL) chicken stock
3 tbsp (45 mL) dijon mustard