Posts tagged sweet potato
Sweet Potato Cheese Fries with Lime Yogurt and Sambal
Sweet Potato Cheese Fries with Lime Yogurt Sambal and Scallaions - Eat Cho Food
Sweet Potato Cheese Fries with Lime Yogurt Sambal and Scallaions - Eat Cho Food
Sweet Potato Cheese Fries with Lime Yogurt Sambal and Scallaions - Eat Cho Food
Sweet Potato Cheese Fries with Lime Yogurt Sambal and Scallaions - Eat Cho Food
Sweet Potato Cheese Fries with Lime Yogurt Sambal and Scallaions - Eat Cho Food
Sweet Potato Cheese Fries with Lime Yogurt Sambal and Scallaions - Eat Cho Food
Sweet Potato Cheese Fries with Lime Yogurt Sambal and Scallaions - Eat Cho Food
Sweet Potato Cheese Fries with Lime Yogurt Sambal and Scallaions - Eat Cho Food
Sweet Potato Cheese Fries with Lime Yogurt Sambal and Scallaions - Eat Cho Food
Sweet Potato Cheese Fries-24.jpg
Sweet Potato Cheese Fries with Lime Yogurt Sambal and Scallaions - Eat Cho Food

Hello from the great city of Cleveland! Reuben and I just wrapped up an eventful weekend in Geneva, NY celebrating his 10-year college reunion! He’s such an old man. It was a wonderful few days seeing old friends (well for me it was meeting lots of new peeps) from his college days. Since we were in upstate New York we gathered around many tables filled with glasses of chilled Rieslings, boxes of gooey pizza, and baskets of buffalo wings. Now I’m spending a few days in Cleveland to catch up with family and eat ALL DA FOOD. Is there any other way you’re supposed to catch up with people you love though???

Reunions are always great opportunities to seek out all the best feel good foods. When you have 5 of your best friends around, you don’t feel quite as guilty ordering cheese on every single dish.

Wait, did someone say cheese? I’m sharing this super fun and shareable recipe for Sweet Potato Cheese Fries with Lime Yogurt and Sambal! This recipe was inspired by the very moment 5 of my friends and I felt liberated enough to order cheese on everything when we visited the Tillamook Creamery last Fall! For Thanksgiving last year, we decided to travel up to Portland, Oregon to spend the holiday with my best friend, Katie, and some friends I hadn’t seen in ages! Ah such wonderful people. I’ve always been a fan of Tillamook and would pick up the blocks of glorious cheddar whenever it would present itself at our local markets or the tubs of ice cream for a sweet treat after dinner. But you don’t really experience the full magic of Tillamook until you’re in unofficial “Tillamook Country”. It’s just everywhere in Portland! I’m really jealous actually. There was probably a touch of Tillamook in every one of our Thanksgiving dishes that year. There was definitely at least a pad of their butter in everything! Oh, and the vanilla ice cream for our pecan pie! Mmmmmmm.

The gravitational pull of the gorgeous Oregon coast was tugging on us, so we packed up the car with some road snacks and ventured out to in search of beaches for agate hunting, some sour beer tasting, and of course cheese! We first arrived at the Creamery and it was just as glorious as I imagined it to be! We went straight to the cheese samples obviously. Then took some time to study the process of cheese making. We grew quickly hungry and headed over to their dining area for a casual feast! There was cheese on EVERYTHING. We ordered cheese pizza, tempura cheese curds (WOW), cheese fries, mac and cheese, grilled cheese, and I think a shrimp salad for health. Everything was so good!

Food just has a way of bringing friends together for a great time. That only gets better when you include cheese, especially Tillamook Cheese. I look back fondly on that Thanksgiving and have given it the unofficial name of our “Tillamook Thanksgiving”. It goes without saying that all their cheeses, ice creams, and other dairy products are straight up delicious. But what I love about Tillamook is that they provide you with all the ingredients for creating a meaningful and flavorful reason to get together with people that you love. You can’t quite say that about… I don’t know… granola??

When Tillamook asked me to create a recipe sharing my Tillamook story, I knew it had to be something comforting, cheesy, and shareable! Cheese fries seemed like the next logical step! For this recipe I ask that you deep fry… but it’s worth it I swear! You could also grab some frozen sweet potato fries and bake them in the oven. I won’t tell anyone. The toppings are what really make this dish sing!

  1. Tillamook Farmstyle Thick Cut Shredded Triple Cheddar Cheese -  Essential in cheese fries. Their thick cut shredded cheddar creates really melty pockets of cheese and make for a satisfying snack when you need to sprinkle some cheese in your mouth why the fries take a hot oil bath.

  2. Lime Yogurt Sauce - I have 3 whole tubs of Tillamook Plain and Simple Greek Yogurt right now and it’s a dream come true. The yogurt sauce is made with their tangy and thick greek yogurt, lime juice, and a splash of water. It’s so quick and simple to make but adds such a necessary bright and acidic foil to the fries.

  3. Sambal - This comes a little out of left field, but trust me on this one. The cheese fries we had at the Creamery had a simple and delicious cheese sauce, but I just wanted to add an extra spicy kick. Sambal is spicy, garlicky, and a little sour. Again a great compliment to the richness and saltiness of the fries. The yogurt sauce also helps tame the heat of the sambal if you’re worried about spicing yourself out.

It may seem like there is a whole lot going on, but all the different flavors play so well together and make for a super fun and tasty dish to share with your friends! Give it a fry : )

Tillamook made this wonderful documentary, “Try It And You’ll Get It.” about their biggest fans and I love all the stories so much! You can watch it here! If you have a Tillamook story I would love for you the share it in the comments below!

Thanks, Tillamook, for sponsoring this recipe!!


Sweet Potato Cheese Fries with Lime Yogurt and Sambal

Serves 2-4

Yogurt Sauce:

Juice of ½ a lime
½ cup Tillamook Plain and Simple Greek Yogurt
2 tbsp water

Sweet Potato Fries:

2 large sweet potatoes
½ cup Tillamook Farmstyle Thick Cut Shredded Triple Cheddar Cheese
1-2 tbsp Sambal
Salt
Chopped Scallions

Canola Oil for frying



Steps:

  1. Preheat the oven to 350 degrees.

  2. Make the lime yogurt sauce by mixing together lime juice, greek yogurt, and water. Set aside.

  3. Heat 2” of canola oil in a heavy pot to 370 degrees. While the oil is heating up, cut sweet potatoes into thin fries, about ¾” square thickness. Fry the sweet potatoes in batches for 3-4 minutes until crisp. Remove fries from the oil and place on a wire rack and immediately sprinkle with a pinch of salt. Repeat frying with remaining batches of sweet potatoes.

  4. Place sweet potatoes on a baking tray. Sprinkle on shredded cheese and place in the oven for a few minutes, until the cheese is melty. Take the fries out of the oven and top the cheese fries with the lime yogurt sauce, a few dollops of sambal, and chopped scallions. Enjoy immediately!

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Sweet Potato Jook
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Happy Thursday! Do you want you to hear the craziest thing? In last week's post, I wrote about how I really wanted to make a bunch of lasagnas for the victims and first responders of the wine country fires. I wrote that on Monday and then on Wednesday I found out about an amazing lasagna drive being organized by Confetti Kitchen, where they would be doing exactly that. I signed up instantly and I'm so unbelievably happy that I did. It took place in the gorgeous space of Cookhouse SF. I felt like I was walking into a dream. The kitchen was like out of a provincial french cooking show and all the other chefs and volunteers were so kind. I was a little nervous at first that it was going to be a bunch of professional chefs and then ... me. But it was fine! Everyone was friendly and so talented! I wish I could talk about food with other chefs all day every day! By the end of the day we ended up cranking out 50 delicious lasagnas. They made their way out of the kitchen and into the bellies of some really deserving people. Hopefully the cooler fall weather and maybe some rain will provide some relief up there.

I think we could all use some relief right now, and Fall is the perfect season for it. Don't we all become a little basic when Fall comes around? Like, we can't help. Who doesn't like crisp air, cozy sweaters, soft flannel, warm spices, the return of This Is Us, and finally being able to turn our oven on or stand over a hot pot of soup again? I freakin' love it and I don't care if you think I'm basic because of it. I feel like I can be my TRUE self during the fall. It's finally socially acceptable to be wrapped up in a blanket at all times. Apple cider is constantly stocked in our fridge (FYI, Reuben finally bought a beer fridge and there is sooooo much room in the fridge now!). The temperature outside makes me crave noodle soups, which is my favorite food group. Then there is all the orange! If you haven't noticed or don't know me very well, orange is my absolute favorite color. It is just such a bright and cheery, yet calming and warming color. I feel like not enough people love the color orange... but that just means more orange KitchenAid stand mixers for me!

Is it a coincidence that my favorite color is abundant during my favorite season??? IDK. But I'm happy that it is! I tend to buy things more if they are a beautiful hue of orange, like persimmons, sweet potatoes, oranges, tomatoes, carrots, peppers, mangoes, you get the idea. You should have seen me at the farmers market this weekend... so. many. orange. things. It is only natural that I try to make my meals orange too! I took my most comforting cozy meal, Ginger Chicken Jook, and made it all Autumn-y! If you haven't had jook or congee, it is a rice porridge-like soup and one of my favorite foods. It's also a meal that takes a bit of patience to prepare. You need about an hour of peacefully stir rice. This is a great time to call your mom though! Call your mom. The sweet potato makes the jook really earthy and hearty. It's like a sweet potato or butternut squash soup but 10 times better and more texturally interesting. You can add all sorts of toppings, an egg even! I added green onions and fried shallots, which are classic toppings, some bacon for some smokiness, and torn up some pieces of sourdough rye bread from the farmers market for dunking. I ate my bowl while wrapped up in my blanket and it was the best!


Sweet Potato Jook

serves 4

Steps:

1. Fill a large soup pot with 8 cups of water. Bring to a boil and add in the peeled and chopped sweet potatoes. Boil the sweet potatoes for 20 minutes, until soft and tender. Use a slotted spoon or fine mesh sieve to scoop out the sweet potatoes and place aside in bowl. Use a potato masher or a large fork to mash the sweet potatoes. You still want a few chunks for texture.

2. Add the chicken start to the remaining water and bring back to a boil. Slowly add in the rice and give it a good stir for 15 seconds. Add in grated ginger and oyster sauce. Season generously with salt and pepper, add more to taste as it continues to cook. Allow the rice to cook at a simmer for 30 minutes, stirring every 5 minutes so that the rice doesn't burn.

3. After 30 minutes, add in the mashed sweet potatoes and give it a good stir. Boil for another 20 minutes until the jook has thickened and both the rice and sweet potatoes have broken down. If it gets a little two thick, add a cup or 2 of water. 

4. Once the jook has thickened, allow it to cool to a safe eating temperature. Serve in soup bowls and garnish with sliced green onions, bacon, and fried shallots! Or whatever your hearts desires!

Materials:

2 small sweet potatoes - peeled and cubed

4 cups chicken or vegetable stock

1 cup jasmine rice

2 tsp grated ginger

1 tbsp oyster sauce

salt + White Pepper

green onions 

crispy bacon - optional 

fried shallots - optional