... and another Thanksgiving treat

Rustic Pear Tart

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Listening to: Ian Cooke - "The Fall I Fell"

Thanksgiving Thai Sweet Potato Curry

This is my first post... I have been inspired by my good friend, Eralda to start this blog. Food is one of the biggest parts of my life; possibly as much as music. Both have at their core: creativity, soul, discipline, and community. There are few things in life better than sharing a meal or music with good friends and family. Both are essential for my well-being.

With both creating music and cooking, it is absolutely beneficial to have the courage to experiment. Sometimes the outcome will be a complete racket or inedible disaster. Sometimes it is necessary to empty the skillet into the compost, order a pizza, and hopefully learn from what went wrong. However, with experimentation, there are moments of occasional excellence.

Recipes are a very special thing. Some have deep roots of family tradition, passed down like stories from one generation to the next. When someone shares a recipe or meal, they are inviting you into their family.

For at least five of the last eight years, I have brought a different, improvised sweet potato dish to the Thanksgiving table. The first year, I made a mashed sweet potatoes, heavy on the cinnamon, brown sugar, toasted coconut, ginger, tons of GARLIC (yes, garlic), and a huge mess of my Aunt and Uncle's kitchen. Last year's was Sweet Potato Pierogies tossed in butter and cinnamon sugar. I will share this soon.

This year, I have continued my Thanksgiving sweet potato tradition with an improvised Thai-inspired dish. It's home on my plate was next to the cranberry relish (a perfect combination). I am sharing this with you, and inviting you to be a part of my family... Consider your numerous blessings as you prepare and enjoy this with friends.



Thai Sweet Potato Curry

With curries, the ingredient quantities are approximate and should be tailored to personal taste.

Ingredients:

2 tablespoons olive oil
1 tablespoon Panang Curry paste (I use Maesri brand)
1 tablespoon Thai Red Curry paste
3 fresh garnet yams (cubed)
1 large yellow or white onion (chopped to about the same size as the yams)
3 cloves finely chopped garlic
2 inches fresh ginger root (grated)
Juice of one lime
2 cans of coconut cream
Fresh cilantro and sliced limes (for garnish)

Preparation:

Heat the oil on medium heat in a large skillet or pot.

Add the curry pastes and stir with a wooden spoon, sauté for about two minutes.

Add the yams and onions. Stir, coating everything with the curry. Reduce to a simmer and cover for about five minutes or until the yams have softened.

Add the garlic, ginger and lime juice and stir for one minute.

Add the coconut cream and cover. Allow to simmer for 15-20 minutes, stirring occasionally.

Garnish with lime and cilantro.

Serve with steamed rice or as one of many side dishes.

Thank you for reading,

- heath

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Listening to: Robert Deeble "Days Like These"