Sweet Potato and Mushroom Risotto

We're all things sweet potatoes these days. I don't think I had a sweet potato until I was like 35 yrs old. I didn't have a black bean until I was 18...you catch my drift. We grow up on certain things and not others (did you ever hear the This American Life story about the woman who had chicken every night for dinner until she went to college and realized that not everyone else had chicken every night for dinner...??). Paddy wonders why we can't have 'real potatoes' but whatever - Jack eats sweet potatoes and I love them too. So if I can kill two birds with one stone, let's do it.

2 roasted sweet potatoes, peeled and pureed
2 tbsp olive oil
3 cups sliced shiitakes
1 cup finely chopped onion
2 tbsp chopped sage
5 cloves garlic, minced
1.5 cups Arborio rice
5 cups chicken (or veggie) broth, warm
salt and pepper
1/4 cup marscarpone or cream cheese
1/4 Parmesan

1. Heat oil in Dutch oven over medium high. Add mushrooms, onion, sage and garlic.

2. Add rice and cook a couple of mins, stirring. Stir in 1 cup of sweet potato, 2 cups of stock. Bring to a boil. Simmer until liquid has almost been absorbed. Add more stock and simmer again, until almost absorbed. Continue until all stock used and rice is tender.

3. Remove from heat, add the rest of the potato and cheese and mix until incorporated.

Corn Lovers' Potato Salad

It's corn season! We've been eating it every night. Usually steamed, but often grilled. I love charred, grilled corn. It reminds me of walking through downtown Bamako in Mali after a day at school and going to catch my bus home. Women line the edges of the side streets, crouched down over small charcoal grills, turning their corn over the hot coals. The best kind of snack.

These days, I'll grill up a bunch and bring a cob to work to munch on as a snack. But warning - have floss ready. Getting corn in your teeth is a whole other story when: 1) the corn is black, and 2) you're at work. Awkward smiles at meetings. Trust me folks.

1 bunch or about 1 lb of small baby potatoes, halved
1 tbsp olive oil
1 cup charred corn (shuck the corn and put directly on high heat grill, turn occasionally)
1/4 tsp crushed red pepper
1 cup cherry tomatoes
Salt and pepper
1/3 cup cilantro
1/4 cup grated Parmesan

1. Place potatoes in medium saucepan and cover with water. Boil for 10 minutes or until tender. Drain.

2. Heat a large skilled over medium high heat. Add the oil. Add the potatoes and tomatoes and saute for 2 minutes. Add the corn and cook another minute. Add salt and pepper to taste.

3. Transfer to a bowl and mix in cilantro and cheese.

Smokey Homemade Baked Beans

Ok, I know what you're thinking...BAKED BEANS? Yup! Something rarely not eaten out of a can but I can assure you, a little extra effort is worth it. I saw this recipe on The Bitten Word, one of my favorite food blogs. They got it from Saveur. These beans are pretty awesome. As awesome as a bowl of beans could be. This is good for a long cold Sunday because while relatively hassle free, they do take a bit of time (6 hours). Your house will smell glorious...until about an hour after you eat them. So it's a good thing there's plenty of delicious aroma to mask the frightful tooting that will ensue.

We paired the beans with some grilled brats and it was glorious.

1 lb dried navy beans
1 medium yellow onion, ends trimmed, left whole
4 whole cloves
8 oz bacon, cut into 1/4" slices
1/4 cup plus 2 tbsp maple syrup
1/4 cup molasses
2 tsp dry mustard powder

1/2 cup ketchup
1 tbsp cider vinegar
1 tbsp dark rum, if you have it
salt and pepper to taste

1. Bring the beans and 10 cups of water to a boil in a large dutch oven over high heat and cook for 2 minutes. Remove from heat, cover with a lid and let sit for 1 1/2 hrs. Drain the beans.

2. Heat oven to 250.

3. Place the beans back in the dutch oven.

4. Stud the onion with the cloves and place in with the beans along with the bacon, syrup, molasses, dry mustard, and 3 cups of boiling water. Stir to combine.

5. Cover pot and place in the oven. Cook for 3 hours, stirring occasionally.

6. Stir in ketchup and vinegar. Cover again and return to oven for another 3 hours.

7. Stir in rum, season with salt and pepper.

Potato Salad

Not much to say about potato salad other than...summer!

3-4 russet potatoes, peeled and cubed
3 tbsp white vinegar
1 celery rib, chopped fine
2 tbsp minced red onion
3 tbsp sweet pickle relish
1/2 cup mayo
1/4 tsp dry mustard
2 large hard boiled eggs, cut into small pieces
salt and pepper

1. Place potatoes in a large saucepan with water so that potatoes are covered by an inch. Bring to a boil, add salt and cook until potatoes are tender (fork easily inserted).

2. Drain potatoes and transfer to a large bowl. Add vinegar and toss gently to combine. Let the potatoes sit for about 20 minutes.

3. Meanwhile, in a small bowl, stir together celery, onion, relish, mayo, mustard, and salt and pepper. Gently fold in the eggs.

4. Fold the mixture into the bowl with potatoes, cover and refrigerate until chilled, about 1 hr.