**Baked Yams with Saffron Aioli: A Sweet and Savory Treat**
Indulge in the delightful harmony of sweet and savory flavors with our irresistible Baked Yams with Saffron Aioli. This dish showcases tender yams roasted to perfection, complemented by a vibrant and aromatic saffron aioli. Experience a symphony of textures and flavors as the creamy aioli, infused with the distinctive fragrance of saffron, elevates the natural sweetness of the yams. Prepare to tantalize your taste buds with this culinary masterpiece, perfect for a wholesome meal or an impressive side dish.
**Additional Featured Recipes:**
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* **Spiced Maple Roasted Butternut Squash:** Embark on a flavorful journey with roasted butternut squash, glazed in a sweet and tangy maple glaze infused with aromatic spices.
* **Apple Cider Glazed Carrots:** Experience the delightful pairing of carrots and apple cider, resulting in a vibrant and flavorful side dish that adds a pop of color to your table.
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PATATAS BRAVAS WITH SAFFRON AïOLI
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the potatoes: Put the potatoes in a large pot; cover with water by 1 inch and season with salt. Bring to a boil, then simmer until tender, 12 to 15 minutes. Drain the potatoes on a kitchen towel-lined baking sheet; let cool.
- Working in two batches, fry the potatoes in 365˚ vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels.
- Meanwhile, make the aïoli: Soak the saffron in 3 tablespoons hot water, 10 minutes. Puree in a blender with the egg yolks, garlic, lemon juice, mustard and a pinch of salt.With the blender on high speed, slowly add the vegetable and olive oil and blend until thick and smooth, adding a few drops of water if needed; season with salt.
- Sprinkle the potatoes with salt and smoked paprika and drizzle with the saffron aïoli.
ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
- Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
- Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
- Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.
ROASTED SWEET POTATO WEDGES WITH SAFFRON AIOLI
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 side dish servings
Number Of Ingredients 11
Steps:
- To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside.
- Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat.
- In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste.
- While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use.
- Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F.
- Put a baking sheet on the center rack and preheat for 10 minutes.
- Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes.
- Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more.
- To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm.
- Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily.
- Copyright 2001 Television Food Network, GP. All rights reserved
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Tips:
- Selecting Yams: Choose firm, smooth yams with no blemishes or bruises. Look for yams that are heavy for their size, as this indicates a higher starch content and better flavor.
- Prepping Yams: Scrub the yams thoroughly under running water to remove any dirt or debris. Pierce the yams with a fork several times to allow steam to escape during baking.
- Baking Yams: Bake the yams at a high temperature (400°F or 200°C) for 45-60 minutes, or until they are tender when pierced with a fork. The high temperature helps caramelize the natural sugars in the yams, resulting in a sweet and flavorful dish.
- Making Saffron Aioli: Combine mayonnaise, Greek yogurt, lemon juice, saffron, garlic, and salt in a bowl. Whisk until smooth and creamy. Saffron adds a unique flavor and vibrant color to the aioli.
- Serving: Serve the baked yams with the saffron aioli as a main course or side dish. Garnish with fresh herbs like parsley or cilantro for added flavor and visual appeal.
Conclusion:
Baked yams with saffron aioli is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. The sweet and earthy flavor of the yams pairs perfectly with the tangy and flavorful saffron aioli. This dish is also a good source of vitamins, minerals, and fiber, making it a healthy and satisfying meal option. Whether you're looking for a comforting side dish or a hearty main course, baked yams with saffron aioli is sure to satisfy your taste buds.
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