The new Fall 2012 Edible Dallas & Fort Worth is out now in the Dallas & Fort Worth areas. It is a a great issue and I’m honored to say that I have some great things in this issue. There are some tried and true favorite recipes that emphasize pecans and other recipes that involve sweet potatoes. Since pecans and sweet potatoes are pretty much two of my favorite things, I developed this recipe for the issue, which contains both…and bacon, of course. For this recipe, you simply peel and slice sweet potatoes and shake them in a bag full of spices so that they are evenly coated. Pop them in the oven and then top them with cheese, bacon and pecans just at the end. I think you will love it.
1½ pounds sweet potatoes
1 tablespoon brown sugar
½ teaspoon kosher salt
¼ teaspoon ancho chile powder
⅛ teaspoon chipotle chile powder
½ cup shredded Gruyere cheese
5 slices bacon, cooked crisp and chopped
⅓ cup chopped pecans
1. Preheat the oven to 450°F.
2. Peel the potatoes and slice into 1/3” rounds, and then slice again, creating 2 semi-circles from each round.
3. In a paper bag, mix the brown sugar, kosher salt and the chile powders. Put the potato pieces into the bag, close and shake until all of the potato pieces are coated with seasoning.
4. Toss seasoned potatoes into a medium-sized, greased baking dish. Roast for approximately 30 minutes. Halfway through the roasting time, turn the potatoes gently to ensure that all are uniformly cooked. When potatoes can be easily pierced with a fork, remove dish from the oven and reduce the oven temperature to 400°F.
5. Sprinkle the potatoes with cheese, bacon and pecans. Return dish to the oven for an additional 3 minutes, or until the cheese is melted. Serve immediately.
“Edible Dallas & Fort Worth is a community-based publication that promotes the abundance of local foods in the greater Dallas & Fort Worth areas including counties all the way to the Oklahoma border. We celebrate the growers, producers, retailers, artisans, chefs, bakers, home cooks and gardeners, vintners, brewers and all who energize our community with authentic, locally based food choices.” Edible Dallas & Fort Worth Website
I have really enjoyed working with Edible Dallas & Fort Worth over the last 2 years. Nanci and Terri Taylor, sisters who share a passion for local and sustainable foods, are tireless champions of the farmers, ranchers and small business owners in the area. If you get a chance to pick up a copy, do so. They are routinely available at the businesses who advertize with Edible, and they are free. It is full of stories about local businesses, local ideas, local food culture, and local foods. In this issue, you can read about Kiepersol Winery as well as the popular and innovative all-vegan cafeteria at the University of North Texas. I had the pleasure of taking photographs for a story about ACME F&B, a new Dallas restaurant that is doing a whole animal allocation program. By that I mean that the menu goes way deeper than filet mignon. It is a restaurant for the connoisseur who is ready to try a little bit of everything. And, I mean everything. And then there are my recipes…lots of great recipes for the Fall.