Weeding out the stinkers

In addition to reading cooking magazines through the RBdigital app, I also have a backlog of print magazines from Dylan's bounty that I couldn't keep up with. I've been plowing through those lately, too, and let me tell you there is a lot more chaff than wheat in most cooking mags. I'm lucky to find one or at most two recipes I'd even consider trying from any one issue. I was just looking through the final issue (December 2019) of Rachael Ray Every Day magazine in that form and came across probably the worst "recipe" I've ever seen. The gist of it is that you tear canned biscuit dough into pieces, coat them in a stick of melted butter, and then bake them with a quarter pound of crumbled blue cheese. Yum-o! doesn't that sound dee-lish?

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Here is a recipe from a reliable source that is definitely not a stinker. I saw it when it was first posted on Smitten Kitchen on February 23 and thought it might appeal to Dylan so I texted him a link. In the meantime, I made the recipe for Mom and Brad, before Cassie got home, and we all liked it a lot. About two months later, Dylan texted me a link to the same recipe, saying his roommate had made it and it was delicious. And I'm supposed to be the old, forgetful one. Anyway, we've already made it twice more since then. Potato-loving Cass says she'd have it every week, while that's not enough for Mom, who says she'd have it pretty much every day. Of course, Mom says that about other things too (mostly Falafel Sliders with Avocado Hummus).

Sweet Potato Salad with Warm Pepita Dressing

Adapted from Deb Perelman via Smitten Kitchen

Time: ~1 hour

6 tablespoons olive oil, divided
4 medium (900 grams/2 pounds) sweet potatoes, preferably longer, thinner ones, ends trimmed
1½ teaspoons Diamond Crystal kosher salt, plus more
freshly ground black pepper
30 grams (¼ cup) raw pepitas (hulled pumpkin seeds)
1 teaspoon mild chile pepper flakes, such as Aleppo or Marash, or spicier red chile pepper flakes to taste
1 15-ounce can black beans
113 grams/4 ounces (1 cup) cotija cheese
1 handful fresh cilantro
4 thin scallions
1 large avocado

~30 grams (2 tablespoons) freshly squeezed lime juice from 1 lime, plus 4 lime wedges cut from another ½ lime

    1. Place a rack in the center of the oven; heat to 400 degrees. Using your clean fingers or a brush, coat a 13-by-18-inch rimmed baking (half sheet) pan with 1 tablespoon (13 grams) of the olive oil.
    2. Wash the unpeeled sweet potatoes very well. Using a sharp knife, carefully cut the potatoes in half lengthwise. Place the halves cut-side down on the cutting board and slice crosswise into ¼-inch-thick half moons. In a large bowl, toss the potato pieces with 2 tablespoons (27 grams) olive oil, 1½ teaspoons kosher salt, and multiple grinds of black pepper (to taste) until evenly seasoned. Scrape onto the baking sheet and distribute evenly (the potatoes won’t fit into the pan in a single layer at this point). Roast for 20 minutes. Using a thin spatula, flip the potatoes (do the best you can; you don’t have to turn every piece one by one) and roast until tender and browning in spots, about 10 to 15 more minutes.
    3. You have plenty of time to get all the rest of your prep work done while the potatoes are roasting. Start by placing the remaining 3 tablespoons (40 grams) olive oil and the pepitas in a small saucepan or skillet over medium heat. Once the oil has started to bubble and sizzle around the pepitas, cook for just a minute or two, until they’ve taken on just a bit of color. Remove from the heat, season with a pinch of kosher salt, and swirl in the chile flakes; set aside.
    4. Drain and rinse the black beans in a small colander; set aside to drain well.
    5. Crumble the cotija into very small pieces.
    6. Chop the cilantro coarsely.
    7. Slice the scallions thinly on the bias.
    8. When the potatoes are almost ready, cut the avocado in half and remove the pit. Using a large spoon, remove the flesh from each half in one piece. Place halved-side down on your cutting board. Cut in half lengthwise, then crosswise into ¼-inch-thick quarter moons.
    9. When the potatoes are ready, spoon the warm pepita dressing evenly over the potatoes, followed by the lime juice. Scatter the black beans evenly over the top, followed by the avocado slices, cilantro, scallions, and ending with the cotija. Season with more salt and pepper to taste.
    10. Using your thin spatula, transfer to individual serving plates and serve with lime wedges. Serves 4.