Cook in the Moment: Coffee-Baked Sweet Potatoes with Chili Spice, Crème Fraîche, Lime & Cilantro

Coffee-Baked Sweet Potatoes with Chili Spice, Crème Fraîche, Lime & Cilantro (c)2012

Each week I contribute a column to the Whole Foods Market Cooking Boulder website expanding on one of the 10 Ways Tuesday ideas. Below is the original article from this week, and my recipe for Coffee-Baked Sweet Potatoes with Chili Spice, Crème Fraîche, Lime & Cilantro.

This week at La Domestique is dedicated to the coffee bean. Good for more than your morning cup of joe, coffee can be used in cooking and baking in both savory and sweet applications. One of my favorite ways to cook with coffee beans is a technique for coffee-baked vegetables I came across in the January issue of Food & Wine magazine. Reading the article, An Intimate Look at the Creative Life of Chefs, I was intrigued by a recipe for Coffee-Baked Squash with Crème Fraîche. Chef René Redzepi of Noma and Daniel Patterson of Coi (whom the magazine refers to as “two of the world’s best chefs”) spend a weekend developing new recipes with seasonal ingredients. While brewing his morning espresso, Chef Daniel Patterson gets the idea to roast delicata squash buried in coffee beans for a deep, earthy flavor and subtle hint of freshly brewed coffee.


Happy Holidays!

(Instagram Pic) Graham Cracker House for Christmas (c)2011

Here at la Domestique we’re taking a break and plan to return with a new ingredient of the week Monday, January 2. Wishing you a happy New Year! See you in 2012!


This Past Week at La Domestique

This past week at la Domestique I’ve been recovering from Thanksgiving and ramping up for the winter pantry to begin on Monday. Baking is my way of slowing life down and getting into the holiday spirit. Pictured above is a Martha Stewart recipe for Double-Crust Apple Pie I baked for Thanksgiving. I also baked my first pumpkin pie using this Martha Stewart recipe for Easy Pumpkin Pie. Even at an altitude of 5,280 feet it came out perfectly. Baking a custard pie hot and fast helps at altitude, so I increased the temperature by about 15 degrees Fahrenheit. Rather than using the shortbread crust called for in the recipe, I made a graham cracker crust. The grainy texture of the graham cracker crust was a nice contrast to the creamy pumpkin filling.

Cookies are essential for conjuring up Christmas cheer, and Smitten Kitchen’s Gingersnaps filled my home with a spiced aroma that would soften any grinch. I’ve got a tray of the cookies in the freezer, ready to pop into a hot oven on a moment’s notice. Though delicious on their own, I enjoyed the gingersnaps for ice cream sandwiches as well. I like my cookies soft rather than snappy, so I just baked them for a bit less time.


My 7 Links

Happy Thanksgiving! I hope you are enjoying the day with good food and the people you love. Today I want to say thank you. Thank you for reading la Domestique and joining the conversation. Thank you for your comments, tweets, and sharing on the la Domestique facebook page. My passion lies here, and the best part is sharing it with you all. A while back I was honored to be nominated by Victoria Haschka of the blog Eat-Tori to participate in the My 7 Links. This project sponsored by Tripbase seeks to unite bloggers by sharing lessons learned and provide a look back at posts from the archives of our work. As I dug through the backlogs of la Domestique, I felt a surprising amount of pride and joy. This site was born on March 27, 2011, and after I’ve grown and learned so much since that day. Taking a look back provided perspective on where I am today. I’m so thankful to have this creative outlet, as well as the love and support of my tech savvy husband, Len.