With only 3 cooking days left before Christmas, I'm getting a jump on things and making a few things before crunch time. Today it's the mashed potatoes (done!) and the sweet potatoes. Both are mashed which might seem redundant, but they couldn't be more different. Noah (18-year old grandson) MUST have mash potatoes at Christmas, so I will oblige. And I loved these mashed sweet potatoes so much at Thanksgiving, I must have the sequel.
So the sweet potatoes are roasted and I'm going in to peel them and whip them up with some creme fraiche, maple syrup and fresh thyme. Oh, and butter. Yes, there will be butter.
So I ran into a little snag with my sweet potatoes... upon mashing them, they seemed watery and not as smooth and creamy as I was going for. So I grabbed a couple of eggs and whipped them up with the sweet potatoes and put them in a baking dish and into a 350 degree oven for about 30 minutes. Problem solved. The eggs thickened them up a bit and the heat got rid of the excess moisture and we now have creamy, non-soggy sweet potatoes! yay!
Since I've been a bit busy in the kitchen, dinner tonight is going to be pretty simple. I threw some chopped garlic and shallots in a skillet with a little olive oil and sauteed those up. Then I pureed some roasted red peppers, added those to the pan along with some crushed tomatoes, salt, pepper, ground coriander and a whole lot of harissa. This has simmering away and smells quite lovely. then I poached some eggs. When we're ready to eat, I'll set the eggs into the sauce, shakshuka-style and reheat everything. Of course, you can't have shakshuka without bread....
So I grabbed a hunk of no-knead bread dough that's been in the fridge for a few days and baked that off. Dinner's pretty much gonna fix itself tonight.