What started out in the summer of 2009 as an experiment to foster community and share good food has continued to bring together 25 or so folks and their delectable contributions—- now going on 4 years. In fact, we’ll be gathering at Gigi’s next week, making it our 40th feast, since inception.
Our group has been fairly fluid. We have the stalwarts, potluckers who would never miss coming, unless some dire circumstance arose. Others attend multiple times a year, and there are a few whose smiling faces we see only now and then. People have rotated in and out; big change, be it marriage, divorce, job transfer, graduate school, health issues, new baby—Life—is mirrored in that rotation.
And, new people, enthusiastic about cooking and sharing, continue to join in the fun.
Over the years, we’ve made many friends and had terrific meals. We kept a loose journal, a place where each month, guests would sign in and write down the name of their dish. It didn’t take long for us to see what was happening. So many fresh, creative, seasonal contributions, running the gamut of salads, soups, entrees, hors d’oeuvres, casseroles, desserts, and cocktails showed up at the table. In the quest for good food and community, I think we achieved Gigi’s intention.
And, an unintended result: a cookbook deal.
I am happy to report that The Third Thursday Community Potluck Cookbook is slated to be published by Thomas Nelson in Spring 2014. (Thomas Nelson is a local publishing house acquired last summer by Harper Collins.) It will have a collection of stories and recipes that elevate the potluck dinner from ordinary to extraordinary.
I am the cookbook’s author. I am ecstatic.
For quite some time now, I have been busy collecting the recipes, testing and editing them, and writing the accompanying headnotes, tips, and stories. My deadline is May 21st–just a little over 4 months to complete and deliver the manuscript.
I’m making good, steady progress. I am not panicked. Yet.
However, those demands have placed some restraints on the time that I have to spend with you here.
No worries, I’ll still be around, checking in, reading your posts and giving you updates on my cooking world, be it in or outside the cookbook.
In the meantime, I thought I’d share a recipe that I recently recreated for the book.
I say “recreated” because the person who conceived the dish and brought it to potluck doesn’t remember exactly how she made it. She just relayed the ingredient list and general instructions to me. What I remembered was that it was a delicious dish using three types of sweet potato. Like many of our potluck offerings, it was a little step up and away from the usual–always welcome—and therefore worth pursuing.
There are so many kinds of sweet potatoes available at the market these days, sporting peels and flesh of different hues, with names like Jewel, Garnet, Boniato, Star Leaf, or Beauregard. While they all cook in about the same amount of time, they vary in taste and texture.
The orange Beaureguard from Louisiana tastes a little sweeter than the creamy white Star Leaf. The Star Leaf and Boniato have firmer, drier texture, reminiscent of regular potatoes. The Garnet has a beautiful deep red exterior.
It’s fun and flavorful to use a trio in a dish.
Roasted together they make a simple, savory ensemble, appealing both to eye and palate. And, this glaze melding dried apricots, leeks, and balsamic vinegar painted over the planks brings a bit more excitement: that step up and away from the usual we all relish.
SWEET POTATO TRIO WITH DRIED APRICOT-LEEK-BALSAMIC GLAZE
2 each: Garnet, Jewel, Boniato sweet potatoes (about 5 lbs.)
½ cup dried apricots, cut into slivers
¼ cup balsamic vinegar
4 tablespoons olive oil
1 leek, cleaned and cut into ½ “ pieces
½ cup flat leaf parsley, chopped, plus some for garnishing
coarse ground black pepper
Scrub and rinse the sweet potatoes. Cut into planks or wedges, like steak fries. Toss in olive oil and lay out on a baking sheet. Sprinkle with kosher salt and bake in a preheated 375 degree oven until tender with crispy browned edges—about 25 minutes.
Heat balsamic vinegar and pour over slivered apricots in a bowl.
Heat a skillet on medium and add olive oil. Put in leeks and sauté until softened and somewhat translucent—about 4 minutes. Stir in ½ cup parsley, and then apricots in balsamic. Remove from heat.
Arrange roasted sweet potato planks in layered circular fashion, mandala-like, in a round baking dish. Spoon apricot-leek-balsamic glaze over the layers and top. Garnish with chopped parsley. Serve warm or room temperature.