You know what goes great with cocoa rubbed steak. Potatoes. Sweet potatoes actually.
I treated myself to a new cookbook, it has been on my wishlist for some time. I dropped into Anthropolgie a few weeks ago and they had it in person. It reminded how much I miss Borders and bookstores for that matter. I love me some Amazon, but browsing books in person can’t be beat.
Plenty is the cookbook, Vibrant Vegetable Recipes from London’s Ottolenghi is the subtitle. The book has gotten some mixed reviews out on sites and by Amazon users. Regardless I couldn’t resist heading straight home and ordering the book. I’ve been in need of some more vegetable recipes, especially main course ones. The book is beautiful and I totally judge this one by the cover. Love it…
The cookbook is full of some amazing recipes, most of them pretty straight forward. A few that I can’t wait to try; broccoli and Gorgonzola pie, sweet winter slaw, burnt eggplant with tahini. The one recipe I have tried was a delicious success.
- 3 sweet potatoes, cut into eighths
- 1½ t. ground coriander
- ½ t. fine sea salt
- 1 – 2 t. crushed red pepper flakes
- ½ t. chili powder
- ¼ t. chipotle
- 4 T. olive oil
- Dipping sauce:
- ½ lemongrass stalk, ground finely
- ¾ cup sour cream or plain greek yogurt
- zest and juice of 1 lime
- 1 inch fresh ginger, grated
- ½ t. salt
- Preheat oven to 400 degrees.
- Mix all the spices for potatoes.
- Place potatoes on a large cookie sheet, coat with oil and then sprinkle season mix.
- Stir potatoes to coat.
- Roast for 25 – 35 minutes, until tender.
- Combine all sauce ingredients and server with potato wedges.
The spice of the potatoes and tang of the dipping sauce were actually a perfect match to the spice of the cocoa rub on the steak. The potatoes and the steak are straightforward and easy to make. A seemingly simple meal jam-packed with a flavor.
My first submission to Cookbook Sundays!