New Post has been published on www.evsmanagement.ca/clients/evolution/2017/10/01/how-sweet-it

New Post has been published on http://www.evsmanagement.ca/clients/evolution/2017/10/01/how-sweet-it-is/How Sweet It Is  Well folks we have officially entered into fall and it almost seems like Mother Nature was waiting for the calendar date to make some big changes. It was as if the calendar flipped to the twenty first and the leaves started to vacate their posts but on the bright side the last week of weather leading up to this mass leaf exodus was truly a summerlike experience. Now that the weather is cooling off again it’s almost inevitable that food begins to make its seasonal shift into fall flavours.   Fall flavours to me are deep, rich, earthy and hearty. They are represented by ingredients and recipes that are dense, filling and have that classic stick to your ribs appeal. One of the most recognizable types of food that we associate with fall flavours are of course root vegetables. Root vegetables are typically in season and ready to make some amazing dishes this time of year and fit perfectly with fall Tastitude. Of course there are so many delicious and irresistible root vegetables to choose from. Potatoes, carrots, celery, turnips. rutabagas, celeriac, beets, parsnip, celery root, onions, jicama and yams are just a few of the amazing root vegetables that we can choose from this time of year but one of my personal favourites is the iconic sweet potato. Although the sweet potato isn’t really a potato at all we associate this distant cousin of the potato as such because of its potato like shape. Some people also mistakenly call the sweet potato a yam but they are separate vegetables entirely and you might be surprised to learn that there is so much confusion over yams and sweet potatoes that in the USA labellers must put “sweet potato” on “yam” labels because they are so commonly misidentified. You might be even more surprised to learn that most of us have never tasted an actual yam! Yams are tuberous vegetables and while they share a vaguely similar shape and can have similar flesh colours the similarities pretty much stop there. A yam has a higher sugar content but typically only grow in very tropical areas. They have a much darker and rougher skin that can have a hair like texture on the outside and can grow up to seven feet long. Yams are also actually toxic and must be cooked to neutralize the toxins and make them safe to eat. Sweet potatoes are what we typically see when in grocery stores and at farmers markets. Sweet potatoes can be pale, orange, dark coloured or even purple. Flavours and sweetness can vary a little with the orange fleshed sweet potatoes tending to be the sweetest but all sweet potatoes can be identified by the tapered shape at both ends. While most of us have had a sweet potato fry or heard of a sweet potato pie the sweet potato is a truly versatile ingredient and its natural sweetness, savoury notes and soft texture make it perfect for soups, stews, as an accompaniment for any fall meal or even in a dessert. So this week take another look at the sweet potato and check out some new ways to enjoy how sweet it is.  -Chef House Chef House’s Citrus Sweet Potato Waffles 1 ½ cups peeled and cubed sweet potatoes (boiled until tender) 2 cups flour 1 tbsp baking powder ½ tsp salt 6 egg whites 1 cup milk ¼ cup brown sugar ¼ cup butter, melted 1 tsp grated orange zest 1 tsp grated lime zest 1 tsp lime juice Vegetable spray, for waffle iron In a large bowl, whisk together flour, baking powder, and salt and set aside. In another bowl combine the sweet potatoes, milk, brown sugar, butter, orange and lime zest and lime juice. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter. Scoop batter onto a hot oiled waffle iron, and cook until lightly browned, about 5 minutes. Chef House #post- .CPlase_panel display:none; -- source link

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