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June 04, 2007

Comments

Mlle Smith

Amy, I just finished watching your BBQ Scallops video and it was such a treat to watch! You're so bright and bubbly and you make cooking fun (I'm totally culinary challenged). I can't WAIT to employ some of these recipes in France...

By the way, are you reading Eggs and Mouillettes? Perhaps that's a blog you might enjoy, too.

Ben

I get my sweet potatoes at the Indian grocery on Passage Brady (10ème arr.). You can probably find them year round in any African market also.

L'Amerloque

Hi !

Mrs Glaze should really get out of the house/work more. (grin)

There are sweet potatoes all over Paris and the banlieue. As Ben says, the African markets have them. Amerloque has been purchasing sweet potatoes (sometimes called "yams", but one must check to see that these are indeed real "sweet potatoes") for over three decades at DOM/TOM groceries, where there are usually stacks and bags of them ...

Best,
L'Amerloque


Andrea

I've seen sweet potatoes many times at Inno and recently at the organic supermarket in Boulogne (near Bois de Boulogne). So they are probably in season at the moment.

Caroline

I always thought sweet potatoes had a fall/winter season, but they require warm temperatures to grow, don't they?

Maybe they're one of those vegetables, like regular potatoes, that are durable enough to taste pretty good no matter what time of year it is and how far they had to travel, so they're always available and people end up eating a lot of them in the winter when there's fewer options produce-wise.

I'm usually uptight about when I have my vegetables (i.e. no zucchini in the winter!!) but I'm not opposed to eating a sweet potato in the summer.

Ms. Glaze

All I know is that I've never seen sweet potatoes on the menu in Paris. Crazy, huh? They're so good!

Bob

Why haven't you gotten your own cooking show, yet? Maybe all your readers should inundate the Food Network with requests for you.

Ms. Glaze

Sign me up Bob! I have tons of cooking show ideas that I'm certain will be more interesting/entertaining than watching Emril over season everything. I love Alton Brown though, he's my fav, what a cutie! (sigh).

I just need some one to film...

SAS

You probably already do this, but roast the sweet potatoes, cool, then peel and dice and add to green salads. And yams work perfectly well for this also. I've been dressing with fruit vinaigrettes, which perfectly complement the sweet potatoes. If desired, add some "spice" to the sweet potatoes while roasting - perhaps just a dash of cayenne.

Lianne

You've done it yet again.
Thanks!
Gouche aside: I watched "Hell's Kitchen" last night and had a wonderful vision of your cleaning Gordon Ramsey's clock as you said, "Yes, Chef."

Bob

HELP! HELP! Is there anything one can use in place of lemon zest? I mean something that will give the same lemon flavor!?

Gillian

MMm, I love sweet potato. I buy mine in Chinatown here! I baked some the other day with olive oil, rosemary and Greek lemon chicken. Divine. I love your recipes and hope life is well in Paris. I will be stopping through near the end of August, will you be about?

L'Amerloque

June 7, 2007

Hi !


//All I know is that I've never seen sweet potatoes on the menu in Paris. Crazy, huh? They're so good!//


(grin) That's what Amerloque felt about yellow sweet corn years ago.


On looking into it, he found that corn was considered fit for animal but not human consumption in France.


One still shouldn't serve sweet corn or corn on the cob at the French diinner table. It simply isn't done (and will be consiered gauche by quite a swatch of the population).


Perhaps it's the same thing for sweet potatoes ?


Ancestral tradition takes a lot of time to die. (grin)


Best,
L'Amerloque

L'Amerloque

June 7, 2007

Hi !


//All I know is that I've never seen sweet potatoes on the menu in Paris. Crazy, huh? They're so good!//


(grin) That's what Amerloque felt about yellow sweet corn years ago.


On looking into it, he found that corn was considered fit for animal but not human consumption in France.


One still shouldn't serve sweet corn or corn on the cob at the French diinner table. It simply isn't done (and will be consiered gauche by quite a swatch of the population).


Perhaps it's the same thing for sweet potatoes ?


Ancestral tradition takes a lot of time to die. (grin)


Best,
L'Amerloque

Thor Thorson

I made the pork chop + sweet potato recipe yesterday (with think Niman Ranch chops) and everyone loved it. The Mittelrhein Riesling (Ratzenberger) went very well with the spiciness of the gingered potatoes. Thanks for the recipe.

Ms. Glaze

Amerloque – Too funny! So true about corn in france. I found some in my nearby farmer's market shopping on my lunch break with some chef friends and they couldn't believe that I was actually going eat it raw in a salad! They thought that was the funniest thing alive.

They are convinced I am vegetable crazy because I'm Californian. Maybe I am. Also, it looks like my work permit is almost finished so I will be back cooking in September after the summer break – you're right, I do need a job!!!

Bob – What are you working on? This recipe or something else because there's only orange zest in this recipe. You could always try lime zest or maybe buddha's hand if you happened to have one available. Sounds like you're in the middle of the recipe whatever it is, and I'm responding too late!

Gillian – I will be sailing in Croatia for half of August but I hope I get a chance to see you. When exactly are you coming? Thinking of moving back?

Lianne – I have yet to see that show with Gordon Ramsey and everyone keeps telling me about it. I realy want to check it out!!!

SAS – Great suggestion! Thanks, I'll have to give that a go. I just bought two yams today.

Bea – Long time no see! I hope things are wel for you? Your blog is always an inspiration.

Andrea – I think you're right, I just went into the Monoprix today and there were two huge baskets full of sweet potatoes and yams

Caroline – Yes, I agree. Normally I insist on seasonal veggies too. But sometimes I get these weird cravings. Like roasted root veggies in the middle of summer.

Ben – I love the 10th and I hardly ever visit. Such a cool area with so many great restaurants and shops. I'll have to make an excuse to check it out soon.

Mlle Smith – Hope things are going well for you!?!?! I love your blog..

Thor – So glad the recipe worked for you. Did you say Niman Ranch? I'm salivating already. I love Riesling, it's so versatile, I should have thought of that to match. Instead I poured a Chambolle Musigny, but I think your suggestion would have been much better...oh well, next time...

Bob

No, I wasn't in the middle of a recipe, but I make a lot of things that require lemon zest and I was hoping there was something that would provide the same flavor without having to destroy an entire fruit (zested lemons don't save very well).
Thanks.

Gillian

No just popping by on my way home from the South of France where I'll be vacationing for two weeks! The mere thought of it all is keeping me alive right now...

Too bad I will miss you, would've loved another cooking lesson or a night of gatastromie on the town!

l.millet

I just found your site, what a delight!
I was making gnocci last week and I saw a large happy sweet potato! and voila!

Sweet potato gnocci:
1.5 lbs sweet potato
3+ cups AP flour
1 large egg
1/2t fresh ground nutmeg
1/2t salt

The flavor is subtle and sublime, very dependent on pairings -try it. Bu,t you may end up filling your freezer! My boyfriend now prefers it to regular gnocci and he is crazy about gnocci!

-m

Ms. Glaze

Millet – Who doesn't love gnocci!?!?!? Great recipe! Can't wait to try it out. Last year I made bright green gnocci out of fresh petit pois. Very tasty and beautiful in color. Merci bien! Ms. Glaze

MypeexpadeT

It's amazing

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