Would anyone like to try this recipe and give me a feedback....

J

joanietoo

Well-known member
In the name of the "Hands on Cooking Classes" I am starting.

I am offering "Tropical Cuisine"

This is different and tropical.

Sweet Potato Souffles

4 orange sweet tats

2 TBL flour

1 tsp BP

Pinch hot pepper

1 1/2 tsp salt

1/4 cup parmesan grated finely

1/4 cup greek yoghurt

2 large eggs well beaten

Oven at 400*F

Roast the sweet potatoes until soft (pierce them first) Cool

Oven at 350*

Sift flour and BP together.

Peel cooked potatoes

Puree potatoes with all but the flour mixture.

Fold in the flour.

Using individual greased ring molds bake for 10 mins.

I usually grate a little nutmeg on top.

I have made these a few times but they turn out a bit softer on occassion. I wondered if it is the potatoes...and if anyone wants to try this with white sweet tats I'd be glad to hear the result.

TIA to those who will test for me.

 
It sounds wonderful, Joanie. I have two comments. First, maybe the mashed potatoes should be

measured after mashing, so you always have the same amount. I wouldn't know how much to use because sweet potatoes here vary from a few ounces to over a pound.

Second, I think Dan Quayle is doing your spelling for you. smileys/smile.gif))

 
Yup...I would have to weigh the tats....

but generally I use large-ish ones 'eye' smaller ones to be about the same as big ones......mmmm I have to get the weight exact....
prolly being a dumb blonde lost on the spelling bit.

 
Joanie, did you see the pumpkin souffle mentioned just above this. The chef used teacups, maybe his

pumpkin recipe would work with your sweet potato recipe somehow????

 
I actually have EVERYTHING on this list. I have 2 garnet yams

so I would definitely need a weight for how much you consider "4 yams" to be equal to. And, will that weight be before baking or after baking??

My scale can display either ounces or grams, so I can use whatever you weight it with there.

I'll also let you know if I get confused at any step, but since you'll be demonstrating this recipe, it may not be necessary to add extra text.

I'm making Canyon Ranch Tequila shrimp for dinner. I think this will go well.

 
Hi sorry, daughter suggested we go for a late lunch....

at that great beach (night club) restuarant I love...

Lol, one of the Indian jewelry merchants is ummmmm well....let's say she said "THIS// is my Mother and Father",
Funny thing is he knows me well in my own capacity and was very surprised to find we are connected, he has met up with her at the night clubs a couple times and is flirting with her/without a doubt......I am sure he is married....Lol...
(Darn, I should go to these night clubs but darling DH is such an old man these days...LOL!)

I will buy the size tats I usually use tomorrow and weigh them and then let you know...I generally buy more or less the same size every time as these BBQ well...per pax....so tomorrow...

(Damn, I had the Passionfruit rum they serve after the meal...mmm...(I downed the hatch with 3, I was not driving) so I am shortly off to bed.)

 
Of course they can but to plate them...I'd

really rather go fo the individual ones on a plate with a nice custardy sauce around them...or whatever...not yet decided quite what would go with "Tropical" but shrimp of some sort would prolly work well....I am still thinking the pork in banana leaves is the local dish I want to 'teach'
If they are individual cups, it would still work well. Thanx

 
I was thinking the little individual souffle cups..some nice fried plantains alongside perhaps? smileys/smile.gif

 
Cheezz......

I am not the kind that does one thing over and over which could be a wee problem with these classes as I have to have a tried and true to show / offer them; so I will cook/plate the same dishes differently on occassion.
I like the individual souffle dishes, I use those often.

I need to grow the right plantains too....I seem to have 'green bananas' and the gardener says these are not plantains....

I have a Jamaican maid whom I am planing to be very much a part of this as I think it will give some authenticity to some of the dishes.(She will show them how to mix some of the fruit drinks....I have never had them as a drink till she and I went to the market and she showed me these things)

Personally I find the way she/they serve the food to be very bleh ....stews, rice, beans without much variation.....and she finds that what I do with the dishes to be very 'exciting' (her words...)

She has just been back to her Jamaican home for a month where she showed her Mom things she/we learnt together and her mother had a fit...
she apparently has become "too white" and also said that all the foods originated in Jamaica so how could the French know how to cook them especially the YAMS...which grow on a vine in their yard!!!!!

AND who did "we tink we is cook a potato souffle a yam" ....
and as for making fish without the bones (a filet) "what do dem folk have to suck on for de taste".... I guess she has a point...(I dont like bones in my food personally)

I find living here quite a challenge and very interesting to say the least.

 
heehee.... I love her mom smileys/smile.gif Be sure to post the recipes for those fruit drinks when you get them!

 
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