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Earl Aagaard’s opinions about everything that interests him. Og also enjoys gardening, travel, reading, woodbutchery, and lots of other stuff.

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ROSEMARY ROASTED POTATOES, SAGE-ORANGE YAMS, and PUMPKIN BREAD PUDDING

Oh, I had SUCH a good time today—and all three recipes came out GREAT! Here’s a (terrible) photo of the Rosemary Roasted Potatoes:
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Once you make this dish, you will NEVER again make ROSEMARY ROASTED POTATO SALAD without doubling it!! When you take the roasted potatoes out of the oven, you’ll divide them in half, and only add the dressing to one half…the rest you’ll just eat as they are….they’re THAT good. Once I removed the potatoes from the pan I roasted them in, I found myself scraping the pan with the spatula in order to eat the crispy stuff and the roasted rosemary left in there. Soooooooo good! Recipe is at the link, and I didn’t change a thing…..except I did not put a whole pepper in. Maybe my red bell was bigger than “medium”, but I held back some of the strips in completing the salad.
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Next, the ORANGE-SAGE SWEET POTATOES (with Bacon).
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These are also wonderful….GREAT combination of flavors. Changes to the recipe, which is at the link, were minor—mainly, I cut only two pounds of potatoes (half of the four pounds called for) and then used the full amount of sauce. I recommend you do this, too…..it’s REALLY nice. I haven’t tried it with the crumbled bacon yet, but I have 8 ounces of uncured beef bacon in the refrigerator, and I can’t imagine it will be anything but delicious. Gail wants me to warn you that this is not suitable for a main dish - it’s intense. Definitely a side dish. Wonderful, I assure you.
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Now for dessert…..YUM. It’s PUMPKIN BREAD PUDDING, and you’re seeing a small portion of the complete pudding because I sent part home with Laura, and EVERYONE (including Alana - who kept opening her mouth and saying Yum until her Mommy stopped feeding her!) was piecing on what was left…..
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I actually did make some changes in the recipe…..I don’t know what happened to our golden raisins, but I substituted a mixture of raisins, craisins, and sour cherries. I also had no pumpkin pie spice, so substituted 1/4 tsp cloves, 1/2 tsp nutmeg, 1/2 tsp ginger, and an a total of 2 tsp cinnamon. It’s wonderful, spice-wise. Fred Meyer didn’t have challah bread, so I asked the baker and she recommended another egg bread - a sweet dinner roll. It’s just fine, but I really wonder what it would be like with a good sourdough, and that’s what I’ll try next time. I also didn’t have any commercial canned pumpkin, so I used some of the Acorn Squash pulp I froze last fall…..it’s a little more watery, so my liquids were off. Next time, if I use the frozen squash, I’ll cut a half cup out of the 2 cups of 1/2 & 1/2 the recipe calls for.
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Don’t get me wrong - we all LOVED this pudding….and after reading what went into the Caramel Sauce, I didn’t even make that, so we were eating the pudding plain - it’s really delicious. Next, I’ll try heating it up and then pouring a little 1/2 & 1/2 over it! Mmmmmmmmmm.

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