Sunday, May 17, 2009

Savory, Spicy Yams

Years ago, I used to make a huge, every Sunday I would make an elaborate Sunday Brunch for my family. Eggs Benedict, breakfast souffle, crepes, German Apple Pancakes, coffee cakes, omelettes...loved trying all sorts of different things. I'd crank up the classical music, put on a pot of really strong coffee and be in heaven.

I learned last year that my sister loves to do the same thing. When she told me, we looked into each others' eyes and said "Dad" simultaneously. I remember waking up (often with a splitting hangover headache in high school) to him blaring Capriccio Italiano, the smells of bacon and coffee wafting up into my bedroom. Then coming down to find him pustying around, having fun making us breakfast.

Safety. Comfort. Home.

I looooove Sunday Brunch in any form. Sometimes it's fun to go out. Some of my fondest foodie experiences are Sunday Brunches, outdoors, sipping champagne, lolling and chatting with close friends. Mother's Day brunch at the Ritz in Palm Springs...seeing The Grand Damme with her hat, gloves and retinue. Eating on a balcony in St. Thomas with simple pineapple and coffee, looking out over the blue Carribean Sea. My very favorite was in New Orleans at Commander's Palace. The food (watermelon, fennel, shrimp salad...OMG, to DIE for!!!), the jazz, the snake dancing through the restaurant, the characters that New Orleans is home to...I will remember that glorious morning forever!

Sweet memories...and there are more...but being home, with "my music," the sun shining and stuff cooked exactly as I love it...that's where it's at for me right now.

When I make 'taters for breakfast, I generally do my world famous Breakfast Potatoes. But this morning I wanted something with more kick. I decided on yams with my favorite breakfast scramble.

As I'm the only one in the house that likes yams, I only used one small one. Slice it about a 1/4 of an inch thick.

Coursely chop lots of garlic (I use a whole clove, even though it's only one yam).

Put the yams in a bowl. Drizzle them with olive oil, the garlic; about a 1/2 ts. of thyme; salt, pepper and chili peppers to taste.

Stir to evenly disperse oil and herbies all over the orange moons. After all is evenly coated, lay in a single layer on a cookie sheet. Broil or bake in oven until soft with a bit of a chewy outside. Be sure to watch them as they can cook quickly. Might also want to turn them over after a five minutes, although I don't always do that.

As my body isn't too happy when it eats gluten, I had a piece of Essene Bread toast. Made myself a cup of strong, mudlike coffee and all come together to = Sunday Brunch Perfect.

These yams are also excellent for dinners with salmon (or probably lots of stuff). In fact, I usually eat them for dinner. But they hit the spot in the morning, when I'm not in "traditional" breakfast mode.

image from here.