Sweet Potatoes with Roasted Poblanos, Chèvre, and Banyuls Vinaigrette
Poole's: Recipes and Stories from a Modern Diner
I was not sure about this recipe, but I still have lots of sweet potatoes to use up. I LOVED it, but the kids didn't, not surprisingly.
Charred Onion here: https://youtu.be/OQ4xK7WvinI
Vinaigrette here: https://youtu.be/LswHQxPyrRA
Roasted Peppers here: https://youtu.be/GRk62tcQCfM
| Nutrition | |
|---|---|
| Serving Size | 1/8 of the recipe, not including vinaigrette |
| Calories | 154 |
| Fat | 2g |
| Protein | 6g |
| Carbohydrates | 29g (5g fiber, 6g sugar) |
Captions
[00:00]: [Music]
[00:04]: hi and welcome to cooking the books with
[00:06]: Heather today we are once again working
[00:10]: out of the pools diner cookbook by
[00:11]: Ashley Kristensen and Kate Golan I think
[00:14]: I don't think that's on this copy
[00:18]: interesting anyway today we're going to
[00:24]: be making sweet potatoes with roasted
[00:26]: Papa poblanos chef and Daniel's
[00:29]: vinaigrette I've already done a lot of
[00:32]: the prep but only things that I've shown
[00:34]: you how to do on camera before
[00:38]: first off so I've made a vinaigrette the
[00:46]: way that she says - I think I did a
[00:49]: sweet onion vinaigrette for the
[00:52]: watermelon salad yeah which was
[00:56]: delicious and I did it the way she says
[00:58]: with the bowl and whisk today I'm not
[01:01]: gonna do that for this one so I'm gonna
[01:03]: show you how I usually make my
[01:05]: vinaigrette because it's a lot easier
[01:07]: and I think it has the same results I
[01:11]: could be wrong
[01:13]: forgot my tablespoon so we are going to
[01:17]: start with the way that she says do it
[01:20]: and so we've got our minced shallot
[01:25]: already minced it and I'm gonna put this
[01:28]: in this jar that I have that is big
[01:31]: enough to hold the whole recipe of
[01:33]: vinaigrette and now I've got this this
[01:37]: is the Banyuls vinegar it is a red wine
[01:40]: vinaigrette imported from France it's a
[01:43]: particular kind of wet red wine vinegar
[01:46]: and it is like cask aged or something I
[01:50]: don't know I bought it off Amazon there
[01:52]: probably is a resource in the back of
[01:54]: the book where you can get the same kind
[01:56]: she gets or whatever but I found this on
[02:01]: Amazon came pretty quickly kind of
[02:04]: expensive but not too bad so I'm gonna
[02:07]: add the vinegar and this has to sit for
[02:11]: 15 minutes
[02:12]: to sort of let the shallot flavor get
[02:18]: into the vinegar and sort of pickle the
[02:23]: shallots a little bit so while that's
[02:26]: happening okay I'm going to cut up the
[02:34]: onion and poblano peppers so this is a
[02:39]: red onion that we charred on a cast-iron
[02:45]: skillet
[02:46]: there was Oh the you know summer squash
[02:52]: there's a summer squash salad that we
[02:55]: made for that with and did the same kind
[02:58]: of thing and and they they were charred
[03:01]: they were seasoned with salt and chard
[03:03]: only on one side you can see and then
[03:05]: you put them on on something a plate or
[03:07]: whatever to rest until they're room
[03:09]: temperature and now we're going to cut
[03:12]: them into approximately 1/4 inch but
[03:18]: we're gonna do that sort of like she
[03:20]: says like a tic-tac-toe board so like
[03:22]: this trying to keep it together make
[03:30]: this easier and then like that alright
[03:41]: so I'm gonna do that with all of this
[03:43]: red onion and then we'll be able with
[03:48]: the poblano pepper so I'm done with the
[03:52]: red onion and in case I didn't say they
[03:55]: were slabs cut about a half an inch
[03:57]: thick just in case I forgot so these are
[04:02]: poblano peppers that we have roasted
[04:07]: well charred under a broiler in the oven
[04:11]: like we did for the pimento cheese
[04:14]: recipe that also came out of this book
[04:18]: that was red peppers these are green
[04:22]: poblano peppers slightly spicy not too
[04:24]: spicy
[04:26]: and then we peeled them we left them in
[04:29]: a bag I put them in well she says put
[04:32]: them in a bowl and cover them with
[04:33]: plastic I put them in a plastic zip-top
[04:35]: bag let them sit for 15 minutes and then
[04:39]: peel them without running them under
[04:42]: water because that will lose some of the
[04:44]: flavor I got as much skin as I could off
[04:46]: I don't think quite all of it came off
[04:48]: but it will be fine and now we're going
[04:51]: to cut it into approximately 1/4 inch
[04:54]: dice so just to go with this red onion
[05:22]: got as many seeds out as I could but
[05:24]: looks like a few slip through but that's
[05:27]: okay all right so got my poblano peppers
[05:35]: and my onions all cut up and in my bowl
[05:39]: one thing I did forget neglect to
[05:41]: mention is that I have the sweet
[05:43]: potatoes that I'm going to be using for
[05:45]: this recipe in the oven they were just
[05:49]: whole sweet potatoes she calls for
[05:51]: medium ones I only had kind of small
[05:54]: ones I had like one medium one and the
[05:56]: rest are kind of small the recipe calls
[05:59]: for six I am having that part of the
[06:02]: recipe so I'm doing four of the of the
[06:07]: sweet potatoes that I have so one medium
[06:08]: and three small because my kids will not
[06:13]: eat sweet potatoes that have been baked
[06:16]: well baked whole like these are and I'm
[06:20]: just not going to worry about it
[06:22]: I am not having this part of the recipe
[06:24]: because I know that I can do something
[06:26]: else with this or whatever afterwards
[06:31]: put it in eggs or whatever put it on top
[06:36]: of anything and I'm sure it will be
[06:38]: delicious just eat it all by itself as
[06:40]: my husband is my mean in the background
[06:43]: like he does quite often so that part is
[06:48]: halved for me due to other reasons but
[06:54]: this part is not so making the whole
[06:56]: recipe of the vinaigrette and the whole
[06:58]: recipe of the onions and peppers but we
[07:02]: still have about seven minutes before
[07:06]: our shallots will be done so we'll be
[07:10]: back when that's done and finish up the
[07:12]: vinaigrette so our shallots have been
[07:18]: marinating in the vinegar for about
[07:20]: fifteen minutes now and we're ready to
[07:22]: continue with the vinaigrette I have
[07:29]: I'm measuring I mean that is exactly
[07:32]: right for what I need here so we're
[07:34]: gonna add some Dijon mustard and then
[07:44]: some honey I'm trying to use up the last
[07:49]: of this good honey that I had I think
[07:53]: it'll be just about right there we go
[08:02]: use this most of this to make honey buns
[08:06]: a while back and get as much out of the
[08:13]: spoon as I can and all that we need to
[08:16]: add right now is a pinch of salt she
[08:20]: says to go light on salt and probably
[08:24]: don't put pepper in it so that later you
[08:26]: can put it on whatever you need to
[08:30]: however salty the ingredients are you
[08:32]: don't have to worry about this being
[08:34]: extra salty and the pepper will be more
[08:36]: fresh if you just add pepper aqua thanks
[08:38]: so this is what I do I just shake it up
[08:43]: instead of whisking I just shake it up
[08:51]: all right and then it gets pretty pretty
[08:54]: multiplied that's good and then I just
[09:04]: add all of the oil I'm pretty sure
[09:06]: that's everything yeah that's everything
[09:07]: and add all of the oil into this jar and
[09:16]: we're gonna shake it again
[09:32]: pretty much the same result that you get
[09:34]: with the whisk I find it a lot easier
[09:37]: and uses less equipment and I can throw
[09:39]: this in the dishwasher
[09:41]: and put it in the refrigerator when I
[09:44]: have leftovers so now we add some of
[09:50]: this I'm just using the same measuring
[09:53]: cup I had my vinegar in earlier but some
[09:55]: of this to the poblanos and red onion
[10:02]: and we're gonna let this sit while we
[10:06]: wait for our potatoes to be done it
[10:09]: looks like they're gonna be done pretty
[10:12]: soon I checked them a minute ago and
[10:15]: they were almost fork-tender they were
[10:17]: almost all good
[10:19]: so we've roasted them whole with the
[10:21]: skins on and we have to let them sit for
[10:23]: about 20 minutes to cool down enough to
[10:25]: take the skins off but I will come back
[10:28]: and show you show you that process when
[10:33]: they come out of the oven our potatoes
[10:37]: came out of the oven they roasted at in
[10:39]: a 350 degree convection oven for 15
[10:46]: minutes or so if they're a little bit
[10:48]: bigger than probably would take a full
[10:49]: hour so 50 to 60 minutes is what she
[10:52]: suggests just on a tray with some
[10:55]: aluminum foil because they will they do
[10:59]: tend to leak a little bit you poke them
[11:04]: with a fork about ten times each did
[11:08]: that and so they will tend to leak some
[11:11]: of the juice over there I use the same
[11:13]: aluminum foil and pan that I used to
[11:17]: char the poblano peppers to save on
[11:20]: cleanup but now they've been sitting for
[11:23]: 20 minutes and we're going to peel them
[11:26]: trying to leave them whole
[11:30]: and they usually peel relatively well if
[11:34]: they're if they're cooked nicely and
[11:35]: have been left to sit but not until they
[11:39]: are super cold
[11:40]: they will peel relatively well still
[11:46]: pretty hot but I'm gonna get this one
[11:54]: done and then finish up with the rest of
[12:04]: them before we slice them so they get a
[12:07]: little bit cooler before I have to slice
[12:10]: them so I'm gonna just leave the I'm
[12:17]: gonna put these back on the tray just
[12:19]: while I finish peeling the rest of them
[12:24]: and then we're gonna slice them up it's
[12:29]: a bit all peeled and now all I have to
[12:31]: do is slice them into three-quarter inch
[12:34]: coins I'm gonna start with this first
[12:37]: one that we peeled cut off the ends cuz
[12:43]: sometimes they get a little bit woody
[12:44]: and put those on a serving dish
[12:52]: so we're ready to assemble our dish all
[12:56]: we have to do is salt and pepper the
[13:00]: tops of your sweet potatoes because
[13:03]: they've had no seasoning whatsoever
[13:05]: [Music]
[13:10]: and then my pepper all right scatter
[13:24]: this over the top I'm going to use about
[13:26]: half of it like I said I about have the
[13:28]: recipe so but she says to cover as much
[13:32]: as you can of the top
[13:43]: now poblanos are not supposed to be
[13:47]: super spicy but sometimes you get one
[13:50]: that is a little spicier than the rest
[13:54]: and I think I've gotten one that's a
[13:57]: little bit spicy so that's yet another
[13:59]: reason why my kids will not eat this so
[14:02]: you know we are going to have a hard
[14:07]: time trying to finish this ourselves but
[14:10]: she does suggest that if you have
[14:13]: leftovers of this that you put it in a
[14:16]: oven proof baking dish and broil it
[14:20]: until it gets a little crispy on top and
[14:22]: then serve it with an egg so maybe we'll
[14:24]: do that now we're going to crumble some
[14:32]: goat cheese on top some fresh goat
[14:35]: cheese I did not get sort of super
[14:38]: special goat cheese my husband doesn't
[14:40]: like goat cheese but he'll eat it so I'm
[14:44]: just going to crumble about half of this
[14:46]: four ounce thing over top
[14:51]: that's about what I should do you for a
[14:54]: half recipe I love goat cheese so I
[15:01]: would put all of it on there for myself
[15:05]: you know gotta learn to deal with the
[15:10]: people we love and their different
[15:12]: tastes
[15:14]: another thing I like about keeping my
[15:18]: vinaigrette and this is when it's a
[15:20]: little bit ahead with a little bit comes
[15:21]: apart a little bit not very well spot I
[15:23]: can just shake it up again don't have to
[15:25]: go find a whisk put it in a bowl etc etc
[15:27]: but now we drizzle some more of this
[15:30]: over top she says to use like the rest
[15:38]: of it should like the other 1/2 cup but
[15:40]: there's way more than a half cup left in
[15:42]: here oh yeah because she asked calls for
[15:46]: a 3/4 of a cup of the vinaigrette so I'm
[15:48]: just gonna do this to taste
[15:54]: and I think that looks good and that is
[15:58]: the dish
[15:60]: [Music]
[16:08]: so since I was sure my kids would not
[16:11]: eat this sweet potatoes with roasted
[16:14]: poblanos chevre and Manuel's vinaigrette
[16:16]: my husband and I just went ahead and
[16:18]: tasted it right off the serving plate
[16:19]: and for me one of my poblanos was a
[16:25]: little spicy a little too spicy for me
[16:28]: it was it was good it was it was sort of
[16:31]: at the edge of the level of spicy that I
[16:33]: can can tolerate but like I said
[16:36]: sometimes you get them so that they are
[16:38]: really spicy and sometimes they are not
[16:40]: my husband didn't find them spicy at all
[16:43]: so that depends on your level of spice
[16:49]: the but the the sweet potatoes are
[16:52]: pretty sweet and sort of helped to
[16:54]: mitigate that a little bit if I didn't
[16:56]: get too much of the pepper excuse me if
[16:60]: I didn't get a little too much of the
[17:01]: pepper on it it would have been better I
[17:05]: think my second bite got a bit much of
[17:08]: the poblano or me but it was really
[17:13]: really good my husband still does not
[17:15]: like the goat cheese would prefer it
[17:18]: with maybe feta or something on it I
[17:21]: love the goat cheese so there we go
[17:23]: he loved the poblanos I love the goat
[17:25]: cheese he didn't like the goat cheese I
[17:27]: am NOT a super fan of the poblanos like
[17:31]: I said usually liked them anyway it's a
[17:34]: great dish it was not really all that
[17:37]: difficult it took I mean it takes like
[17:43]: probably an hour and a half at least
[17:47]: because that's you could do everything
[17:49]: else while the potatoes are roasting but
[17:53]: they have to roast and then cool so you
[17:55]: can cut them up so that time is pretty
[17:59]: static but everything else can happen
[18:01]: while they're roasting doesn't require
[18:05]: anything super specialist farting for
[18:08]: his ingredients cast iron pan he
[18:13]: probably could also use any other
[18:15]: stainless steel probably non non-stick
[18:18]: pan non-stick you just probably
[18:20]: shouldn't
[18:21]: as hot as you need it for the charring
[18:24]: of the onions but not a hard dish I
[18:28]: think it's it's pretty it's it's a
[18:30]: beautiful dish the orange and the green
[18:32]: and the red onions and the white cheese
[18:36]: it all makes it look beautiful probably
[18:40]: pretty impressive if you were having a
[18:41]: dinner party but the it does make quite
[18:46]: a bit cuz like I said this was half a
[18:48]: recipe so you'd have two big serving
[18:50]: platters of this if you did the full
[18:52]: thing so if you enjoyed watching me cook
[18:57]: this please give me a thumbs up
[18:59]: subscribe come back and watch me cook
[19:02]: something else next week what more what
[19:14]: you want more vinaigrette on there you
[19:18]: can add more here so we're all done