Monday, July 18, 2011

Baked Sweet Potatoes & Caviar

A lot of people are just plain scared to try Caviar. Whether it is because it is the cost or the thought of how it might taste, some people are just afraid to try it.

I can say that without a doubt 90% of those people who are scared to try it, once they have had it, will want it time and time again. Caviar is truly great because it needs no dressing up, just a cracker and a simple spread and your in business.

Now for those of you who are so inclined at your spread making, here is where you can really shine, but for this recipe, som simple Crème Fraiche (found at almost any market) mixed with some Chives chopped on the bias and your on the road to righteousness.

Once you determine how much is just the right amount of Caviar for your liking you will find ways to allow yourself to spend a few bucks on Caviar more often than you would think you would.
Henrys, Trader Joes and stores of that nature carry very high quality Caviars and should be able to supply your fix.

 Click read more for the entire recipe.

2 Sweet Potatoes
Olive Oil
Kosher Salt
Fresh Cracked Black Pepper
¼ Cup Crème Fraiche
Chives (Chopped Fine)
Fresh Beluga Caviar Or Salmon Roe

Preheat Oven to 425 degrees.
Slice 2 sweet potatoes into 1/8-inch-thick rounds.
Brush with olive oil and season with salt and pepper.
Bake at 425 degrees F until crisp, about 15 minutes, then cool on a rack.
Mix 2 tablespoons chopped chives with 1/4 cup creme fraiche.
Dollop the Crème Fraiche & Chive mixture on the potatoes
Spoon the Caviar on top and enjoy.

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