Tag Archives: sweet potatoes

Tsunami’s Sweet Potato & Lemongrass Soup

Because Mother Nature is a temperamental manic depressive, she has decided we need one more grossly cold blast this season before she gives it up to spring like she knows she’s gonna. What a sneaky trick.

Because of this, we at Nummy would like to offer you one last warm soup for cold weather. This is Chef Ben Smith’s recipe from Tsunami, and when Chef Bear Bear made it (sorry buddy – you can’t show me e-mails like that and expect me not to pick up that nickname), everyone was a big fan of the lemongrass bite and the creamy coconut flavor. Put yo’self a pot on today.

4 tbsp unsalted butter
1 yellow onion, sliced
1 tbsp ginger, peeled and minced
5 large sweet potatoes, peeled and diced
4 stalks fresh lemongrass, white part only, minced
2 jalapenos, seeded and  minced
1 13.5 oz of coconut milk
6 cups of water
salt to taste

  1. In a stockpot, melt butter and add onions.  Saute the onions until soft and add ginger, sweet potatoes, lemongrass, and jalapenos.  Cook for 5 minutes, stirring occasionally.
  2. Add coconut milk and water and bring to a boil. Reduce to a simmer and cook until potatoes are soft, about 40 minutes.  Season with salt and puree the soup while still warm.

Barrett likes to top creamy soups like this with toasted walnuts or something similar to give it a crunch, and I second that emotion.

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Filed under Asian food, Comfort food, Restaurant Recipes, Soups

Sweet Potato Gnocchi with Sage Brown Butter

I never considered myself a fan of gnocchi until I had some at Andrew Michael. (If you haven’t been there, go immediately – the last time I encountered two dudes from Christan Brothers, they were trying to start a fight outside an MUS football game, so this was a welcome upgrade. That place is the shiz.)

Anyway, I can always get behind anything with brown butter, so I have no doubt this dish is fantastic.

1/2 pound sweet potato
3 oz ricotta cheese, strained for 2 hours
1 oz Parmesan cheese
1/2 tbsp brown sugar
salt to taste
1 pinch of nutmeg
1 cup flour
2 oz butter
2 tbsp fresh sage, chopped

  1. Bake the potatoes with skin on at 350 degrees until tender (takes about an hour)
  2. Peel sweet potatoes and mash. Let cool.
  3. Bring a large pot of salted water to a boil. Add ricotta and Parmesan cheese and blend.
  4. Add brown sugar, salt, and nutmeg. Mix in flour 1/4 cup at a time until a soft dough forms.
  5. Turn dough out onto a floured work surface and roll into a 1 inch diameter rope.
  6. Cut into 1 1/2 inch pieces and roll over the tines of a fork to indent.
  7. Boil gnocchi until tender, about 5-6 minutes. Shock in a ice bath.
  8. To finish, brown butter in a saute pan. Add sage, salt and pepper, and gnocchi. Continue to heat until gnocchi is heated through.

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Filed under Comfort food, Italian food, Main Course, Potatoes