I’ve received a few requests lately to add a vegetarian recipe to Recipe Play, so here it goes…

I was in a creative mood this evening, as you can see above, and wanted to play with some available flavors.

As always, this time of year, I had several sweet potatoes and apples on hand, as well as a bag each of frozen tater tots and corn.

But what to do. Sweet Potato Hash sounded fun, so I threw this together in about 20 minutes. First I shredded up the tater tots and frozen corn, diced and sauted the onion and incorporated that along with the rosemary, red pepper, a glug of olive oil and a bit of Mr. P and Mrs. S.

I sauteed the mixture in the pan until it browned up, and then added chunks of sweet potato, which I’d cooked for 4.5 minutes in the microwave and then skinned and cubed. After the sweet potato started to brown, I poured in a glug of the stock and continued to cook as I dealt with the apples.

Half and core the apples and then three quarters into thin slices. top with a bit of lemon juice to keep from browning.

Remove the sweet potato hash from the heat and use a shallow ramekin or other dish to create the bottom half of the stack. I used the lid from a cous cous jar. What can I say…i couldn’t find my ramekins.

After the first stack, place thinly sliced apples on top so that the skin follows the round curves of the stack. When you’ve got the first layer covered, repeat sweet potato stack using whatever dish, lid, jar, you’re using.

Add another layer of apples on top, leaving the middle open.

Dice the remaining quarter of apple, add a bit of thyme. Add a glug of liqueur to a pan and cook on high heat until it starts to bubble. As it starts to bubble, add the diced apples and thyme and stir as the mixture becomes a syrup. Remove from the heat and spoon some of the mixture on top of the stack in the middle that you’d left open. Spoon a bit of the apple-elderflower syrup on top and spoon the rest out over the base.

I could have probably added an egg, and, had I gone non-veggie, some leftover pork loin. But it turned out pretty well and would be fab for a Sunday brunch or fun afternoon snack.

• Tater tots
• 1/2 Onion, diced
• Frozen corn
• Rosemary
• Thyme
• Red pepper flakes
• 1 apple
• 3 small sweet potatoes
• Chicken stock
• St. Germain Elderflower liqueur

I received the St. Germain for my birthday, note this area of the site, which describes the delicate nature of the harvesting process.

More later

A pocket full of goodness

• 6-8 dough rounds from a package of La Saltena pre-made empanada dough,
• 1 cup chicken, shredded
• 2 small-medium sized leeks
• 2 Tbsp D’Artagnan White Truffle Butter
• 2 Tbsp White Truffle Oil
• 1 egg yoke, beaten

When in season, I try to use leeks as often as possible. Onion-like, and a distant cousin of asparagus, their texture is delicate and their flavor is subtle yet undeniably distinct.

Here’s a cool entry about leeks on Eat the Seasons

Leeks are also quite versatile. Use them in any recipe that calls for onions for a change of pace, and perhaps a more subtle flavor. I find that they also pair quite well with the earthiness of truffle – in this case truffle butter and truffle oil.

The shredded chicken adds depth of flavor and makes the empanada more of a complete snack or, when paired with a fresh salad, a light lunch.

Cook and shred chicken. You can also use leftover chicken breasts or chicken thighs. Either white or dark meat will work. I had leftover chicken thighs that I’d braised in a touch of white wine and chicken stock. They worked well.

Remove darkest part at the top of the leeks. Wash thoroughly to remove dirt within the leaves. Cut leeks lengthwise down the middle, then dice into quarter inch pieces. Heat truffle butter on low to medium in a saute pan and add leeks, cooking gently until warmed through and ever so crunchy when you bite them. Do not overcook.

Remove from heat and fold leeks into chicken. Add the truffle oil as you go.

Roll out empanada dough on floured surface. Two light turns of the dough should work. brush the upper and lower lips of the dough circle, and add 1.5 to 2 heaping tablespoons of the chicken and leek mixture.

Dip your fingers in water and fold over the dough to seal. Use a fork or the back edge of a butter knife to make small slits (don’t cut through the dough) on the fold all the way around.

Brush beaten egg over the empanada.

Add to a 425 degree oven and cook for 15-20 minutes, depending on the oven.

Remove from the oven and let sit 2-3 minutes. Drizzle a few drops of truffle oil on top and the warm empanadas will emit a heavenly smell.

Serve with salad and a floral white wine.

However, for a wonderful vegetarian option, replace the chicken with cooked potatoes, or, simply use only the truffle butter leeks on their own.

Here’s a link to Foodista’s page on Leeks, including some fabulous photographs:

And, here are a few other foodies’ cool leek recipes:

• In the Making’s Panko Fried Flounder with Caramelized Leeks
• Palate to Pen’s Rose Risotto with Porcini Mushroom and Leeks
• Off the Meat Hook’s Seared Sea Scallops with Melted Ginger Leeks and Crispy Mushrooms