Is it good bedtime reading? Better than many cookbooks.
#CARLA LALLI MUSIC SWEET POTATO HOW TO#
Music is also behind 2019’s Where Cooking Begins, which focused on uncomplicated recipes, and was as much about how to shop for food as it was how to cook what you bought. Who wrote it? Carla Lalli Music, who is perhaps best known for her video work at Bon Appetit, until she quit in 2020 in solidarity with her BIPOC colleagues, who had been chronically mistreated by the organisation. A lovely sentiment, if one that sounds like the author’s editor might also be her therapist. That Sounds So Good offers up ‘100 real-life recipes for every day of the week’, and in its introduction author Carla Lalli Music says each of the dishes in the book ‘is designed to help remove any psychic and emotional barriers that get in the way of cooking at home’. This preparation is a little more glamorous than the sweet potato snacks I used to eat standing at the kitchen counter, but they’re equally delicious if you eat them with your hands.What’s the USP? What we have here is one of my favourite themes a cookbook can have: food is good, but sometimes it’s exhausting, let’s make it easier. I top these with sesame seeds and many cranks of black pepper and squeeze more lime juice over them at the end. I love the way that the lime juice cuts through some of the starchy sweetness of the potatoes, and also the way the tahini teams up with the butter to create a richness that’s a little more interesting than the sweet cream flavor you’d get from butter alone.
When I was working on the recipes for my book, Where Cooking Begins, I revisited the original butter-salt-and-pepper treatment and came up with a sesame-and-lime version that melts on contact and becomes a sauce. I bring sweet potatoes onto airplanes to eat every time I fly, and I serve steamed sweet potatoes with butter and salt as a side dish at home. I steam purple sweet potatoes, garnet yams (which we should note are yams in name only read more about the difference between sweet potatoes and yams), and my favorites-the thin, pale-fleshed, and delectable Japanese sweet potatoes.
Good for mother and baby alike!Īll of my sweet potatoes were steamed from that point forward, even when everyone was big enough to sit at the table with a knife and fork. I gained solid appreciation for steaming, which combined high-heat (for speed) with moisture, giving the sweet potatoes a pudding-like, spoonable texture. Maybe they weren’t cooked with fat, but there was nothing stopping me from adding fat-and plenty of other seasoning-after the fact. For this magic snack, I’d add lots of salt and pepper and gobble them up straight away. There were many times, as an underfed, sleep-deprived new mother, that I would lift the hot spuds right out of the steamer when they were done and peel back a wide strip of their skins before smearing some softened butter onto the flesh.
(Roasted sweet potatoes might be great as an alt-fry, but they can also become dry and fibrous.) It was a great technique, and I steamed a lot of sweet potatoes as a result. Steaming was efficient and hands-off and didn’t create a lot of messy pots and pans, and sweet potatoes cooked that way became moist and fluffy and could be easily pureed. I discovered the copacetic relationship between the method and this particular ingredient by accident, when my firstborn was a wee-babe and I started making baby food for him. The one exception to this rule was my complete and total faith in steamed sweet potatoes. Unless I had a hankering for a lobster, a dozen ears of corn, some dumplings, or a personal spa day, I didn’t think about hot water vapor very much, and my cooking didn’t suffer. Steaming is a fat-free affair, and if we’re being honest, I don’t care for fat-free anything. I like foods that sizzle and crisp up, that get brown and roasty-toasty, and that’s not what steaming does. I’ve always had a bit of a bias against steaming, and I think it’s because it’s the one cooking technique that doesn’t rely on fat to get things going.
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