I've taken a few tastes of the dishes I've prepared, and so far, two recipes from the June 2005 issue of Everyday Food haven't disappointed. Hey, what's wrong with 2005? I swear I'm not a pack rat; I make use of those oldie-but-goodie magazines. Since I can't find them on-line (did they have the internet back then?), here are my somewhat edited versions:
Sweet Potato and Ginger SaladPreheat oven to 450 degrees. Toss 2 1/2 pounds of sweet potatoes, cut into 3/4 inch chunks, 1 T olive oil, 1 tsp coarse salt, and 1/4 tsp ground pepper on a non-stick rimmed baking sheet and roast for 35 minutes, until fork-tender. In a large bowl, whisk 2 T fresh orange juice, 1 T oil, 1 T minced fresh ginger, and 2 tsp Dijon mustard. Add 3 thinly sliced scallions and potatoes to the bowl and toss with dressing. Season with salt and pepper. Serve warm, cold, or at room temperature. If preparing in advance, wait to toss dressing, scallions, and potatoes together until just before serving. Side dish complete.
Lemon Fig CakePreheat oven to 350 degrees. Oil the sides of a 9 inch cake pan and line bottom with parchment. I freaking love parchment. Whisk 1/2 c olive oil, 1/2 c milk, and one large egg in a bowl. In another large bowl, stir together 1 1/2 c flour, 3/4 c sugar, 1/2 tsp baking powder, and 1/4 tsp salt. Add wet mixture to dry mixture, stirring gently with a rubber spatula. Fold in 10 oz coarsely chopped dried figs (stems removed) and 1 1/2 tsp finely grated lemon zest. Spread batter in pan, put pan on baking sheet, bake for 35 to 40 minutes. Cool for 15 minutes in pan, unmold and transfer to wire rack to cool completely. Wouldn't this be good with some fresh cream? Dessert done. And now I'm off to enjoy a day off of work, 'cause even when you have an awesome boss, it's good to have time off, too.
Happy 4th of July fellow US residents, and happy eating, friends.