It's been one hell of a week.
I'm glad to begin to regain a sense of normalcy in doing the things that make me feel good and connect with friends. Which is why it's been great to spend the day teaching a cooking class today & spending the day cooking with humor and laughter has been the best medicine. Evidently, I wasn't the only one who felt that way.
For two weeks we'll be working on Thanksgiving sides and appetizers, so wonderful foods have been gracing our dinner table as I've best creating and 'test-kitchen-perfecting' these recipe before taking them into class.
This one was a hands-down favorite. The photograph, though it lacks styling since it was photographed straight off the stove with lousy dining room lighting, more than makes up for it's looks with incredible flavor.
If you're fed up with the marshmallowy goop that seems to ravage tables this time of the year and are looking for something delicious and 'grown-up' this one's for you. I know it's definitely making an appearance on our table this Thanksgiving.
Sauteed shallots (loads of it), fresh whole sage leaves, excellent quality balsamico make a lovely dressing to roasted yams and then the lot is finished up with Grade A amber maple syrup. What's not to love!