Featured Cookbook

ORDER/INFO

1. Mangia Mangia Balsamic Vinaigrette on Baby Greens

2. Rosemary Roasted Boniato Fries

3. Tres Leches (Three Milk Cake)

Book Description

Think of the Florida Keys and think of a food paradise: fresh from the sea stone crabs, yellowtail snapper, and sweet shrimp; fresh from the dooryard garden key limes, mangoes, avocados, and papayas. Toss in the influence of a variety of ethnic food traditions - from Afro-Caribbean and Cuban to Spanish, Asian, British, German, and Italian - and the result is a diverse and vibrant culinary scene. The cooks of the Florida Keys have been transforming local ingredients into memorable meals for generations, and now so can you. The Florida Keys Cookbook is a fascinating combination of food history, local lore, and mouthwatering recipes from restaurant chefs and home cooks. With more than 175 recipes, fun archival photographs, and lots of engaging anecdotes, this cookbook lets you capture a taste of the Keys and celebrate its flavors in your own kitchen.

... (more)

The Florida Keys Cookbook: Recipes and Foodways of Paradise

Authors: Victoria Shearer

Date: December 2005

ISBN: 0762735465

Publisher: Globe Pequot

Paperback

ORDER/INFO

Cuban sweet potatoes are called boniatos. They look similar to the American sweet potato only on the outside. The flesh, however, is white instead of yellow and their flavor is quite different. Less sweet than the orange sweet potato, boniatos have a nutty flavor and a subtle, spicy sweetness that is easily overwhelmed by heavy seasoning. Because the white flesh discolors quickly, boniatos should be peeled under running water.

Serves 6 to 8

• 6 boniatos, peeled and cut into eighths

• 2 tablespoons olive oil

• 3 tablespoons snipped fresh rosemary

• 2 teaspoons kosher salt

• 2 teaspoons freshly ground black pepper

1. Preheat oven to 350 degresss F.

2. Place all ingredients in a large bowl and toss well to combine.

3. Coat a large, nonstick baking sheet with vegetable cooking spray. Spread potatoes onto sheet in one layer.

4. Roast for 45 minutes, turning about every 15 minutes, until browned and cooked through.

CHEF NOTE: White potatoes and American sweet potatoes are equally as tasty prepared this way. Substitute an equal amount.

More From This Book:

1. Mangia Mangia Balsamic Vinaigrette on Baby Greens

2. Rosemary Roasted Boniato Fries

3. Tres Leches (Three Milk Cake)

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact