Sweet Potato Pancakes with Ramp Pesto

Out with the old and in with the new! Well…kinda. One of the best things about the changing of seasons is being able to use ingredients from one season with fresh ingredients from the new season. This recipe was inspired by the marriage of winter and spring. Even though, there are fresh, new green things popping up at your farmer’s markets, there will still be those “cold storage” items selling throughout the spring like potatoes, root veggies, and apples. So on one recent trip to the market I bought sweet potatoes and freshly harvested ramps. Combine the two together and you’ve got something awesome and seasonal.

 

Sweet Potato Pancakes with Ramp Pesto

 

Makes 4 Servings

1 serving = 3 potatoes pancakes + 1 tbsp pesto = 4 Points Plus

 

Prep Time: 30 minutes

Total Time: 1 hour

 

Sweet Potato Pancakes:

• 1 extra-large sweet potato, grated
• 2 egg whites
• 1 whole egg
• 2 tbsp flour
• salt and pepper to taste

 

Pesto:

• 1 bunch of ramps, coarsely chopped
• ¼ cup of chicken broth
• 1 tbsp pine nuts, toasted
• 1 tbsp olive oil
• 1 oz Parmigiano Reggiano, grated

 

Preheat your oven to 300°F. Lightly beat your egg whites and whole egg together. Mix your egg mixture with grated sweet potatoes and flour. Mix gently until everything is combined. Season with salt and pepper. Cook up a little potato pancake “tester” to check the seasoning.

(I usual add some ¼ cup of grated shallot or onion when I make potato pancakes, but since this served with the ramp pesto I decided to omit it because I didn’t want the onion flavor to be overpowering. If you are not serving the ramp pesto then I would add the grated shallot or onion.)

 

Heat a large, heavy-bottom sauté pan over medium heat. Spray with non-stick cooking spray.  Use a 1/3 cup measure to portion your sweet potato pancakes. Add 3 sweet potato pancakes at a time to your sauté pan (or however many will fit). Brown on one side for about 3 minutes, flip, and then brown on the other side for 2 minutes. Place these sweet potato pancakes on a foil-lined sheet pan and put in your preheated oven to finish cooking. Continue this process with the rest of your sweet potatoes. Allow them to cook in the oven for at least 5 minutes or until cooked through.

To make the pesto, combine all ingredients except the Parmigiano Reggiano in a blender or food processor. Puree until smooth and then stir in your Parmigiano Reggiano. Season to taste with salt and pepper. Also, if ramps are unavailable you can use any green or herb you like (arugula, basil, scallions, chives, or combination of any of the above).

 

Serve your warm sweet potato pancakes with the cool ramp pesto. Enjoy the bounty of both harvests in one dish!

 

Making My Way Out West…First Stop…Redd

I loved the clean and modern look of Redd when I walked in the sunny and vibrant restaurant. It was simple and elegant and had that “California vibe” that only an outsider (who has been living on the east coast for 6 years) could detect. The food at Redd was clean, straightforward, and enticing. Not to mention my friend Leigha and I went there for brunch, which happens to be my favorite meal of the day.

We started with the shrimp and pork potstickers. They had a pronounced flavor of fresh ginger and were exceptionally moist on the inside. They were well executed with a crispy exterior, which give pan-fried dumplings their addictive texture.

Leigha and I shared the buttermilk pancakes with apple compote and Vermont maple syrup because we can never get enough pancakes. I’m not the type of person that can eat a whole stack of pancakes to my dome. When I go out for brunch I need salt and sugar, so pancakes are best when a table shares them.

I do not know how they make their pancakes at Redd, but they were lighter and fluffier than any other pancake I’ve ever had (even better than M. Henry’s pancakes). I bet they fold in egg whites. The best part of any pancake is that thin crispy fringe on the circumference of the pancake. These pancakes were no exception. My only aversion was the apple compote. It was not so much compote than just some sautéed apples. I wish the compote had some body to it and was served hotter than the temperature we received it at (being lukewarm).

I ordered the Lobster Club that was piled high with Maine lobster, lemon aioli, bacon, greens, and tomato. Maine lobster is always sweet and succulent and you can never fail with bacon, but what made this sandwich special was the buttery, toasted brioche. I love a good, homemade brioche.

My friend Leigha (also a self-professed foodie and fellow cook) ordered the chicken hash that was adorned with big, thick strips of delicious, fatty, smoky bacon and two perfectly supple poached eggs. As enticing as it looked, this dish did not prove to live up to its food porn appearance. The hash itself wasn’t very flavorful and the jus was slightly salty with an off-putting taste. The eggs should have been warmer.

Even with the hash being a tease, Redd was an absolutely wonderful dining experience and I would recommend it to anyone who is dining in Napa. I think they capture the heart of Napa Valley and the Northern California cuisine in a very humble and sophisticated manner.

And if anyone knows the recipe for their pancakes my email is morgan.berrington@gmail.com

Best Brunch at M. Henry

I am a brunch queen! I have searched Chicago far and wide for the best brunch in the city and  I keep coming back to M. Henry in Andersonville. M. Henry has the best pancakes, eggs, and Sunday specials and always uses organic and local products when it’s possible. There’s always something for everyone and even wholesome choices for something (a.k.a. me) who’s traveling on the healthy train. Another bonus…they give you unlimited coffee while you wait for your table. Who doesn’t want a free cup or two?

I usually order the Latina Omelette (I ask for egg whites and cut out the sour cream and cheese). It comes with black beans, tomatoes, cilantro, and green onions. My favorite part is that it’s served with plantains…sweet and soft.

My other favorite is the Black Bean cakes. Spicy, smokey and perfect when it’s drenched with a warm, runny egg yolk. I am seriously in love with a runny yolk.

Did I mention that they have the best pancakes? We order a stack of their Blueberry Bliss Cakes. Pancakes layered with mascarpone cream, blackberries and topped with a nutty oat crust.  Sweet, tart, creamy, and crunchy!

Trust me…you can never be disappointed when you come to M. Henry.