This past week Adam and I vacationed back home to Toronto. It was a great week filled with lots of family and friends and of course, food! We were so happy to see everyone and caught up in conversations, hugs and kisses, that I completely forgot to use the camera I reminded Adam about 5 times to pack. Whoops! Bad food blogger! Well I can tell you that I went to some of my favorite Toronto restaurants…Japango for a the freshest sushi lunch, Fresh for some excellent vegetarian eats, and friend’s and families’ houses for delicious home cooking. I was also looking forward to comparing the amazing Neapolitan pizza Adam and I enjoyed at Keste. So we went to Queen Margarita Pizza and I must report, it couldn’t hold a flame to Keste’s perfect crust and sweet tomato sauce. Our whole table (and their were quite a few pizza aficionados among us) were quite disappointed.
Still being Channukah, it was very nice to light the candles and celebrate with our family and friends. But one thing that was missing last week was some latkes. Arriving back to our BK home, I knew it was my duty to put some latkes on the table before Channukah’s end. I know I said I’m more a traditionalist when it comes to the golden discs of fried potato, but I decided to venture away from the white potato and try my hand at some sweet potato pancakes. Seeking inspiration from this blog, some sweet potato cakes with maple-yogurt-rosemary topping were born.
Sweet Potato Cakes with Yogurt Topping
2 sweet potatoes, boiled in the skin until tender
1 tsp maple syrup
1 tsp milk
1/2 tsp cinnamon
2-4 tbsp flour (I needed towards the higher end)
salt to taste
Let sweet potatoes cool and then remove the skin. Mash pulp. Mix in remaining ingredients, adding more flour so that you can form little cakes. Preheat non stick skillet over medium heat and spray with cooking spray. Form mixture into cakes and fry a couple minutes on each side until golden brown and firm.
For the yogurt topping, mix together about 3 large spoons of greek yogurt, a large pour of maple syrup, and some dried or fresh rosemary. The flavor of these cakes were really good and went so well with the yogurt, but they definitely need a lot more flour than you think so don’t hesitate do add some more. To go with the orange potato cakes, I made a baked tofu and sauteed kale, red onion, and mushroom dish, all with flavors designed to compliment the stars of our Channukah dinner.
Baked Tofu Steaks
1 block of extra firm tofu, sliced cross wise into 8 pieces
2 tbsp dijon mustard
2 tbsp honey
1 tbsp soy sauce
Place tofu on paper towel lined plate and place another layer of paper towel on top. Put a heavy skillet on top of tofu and let stand for about 20-30 minutes, until a lot of the water has been pressed out. Mix together remaining ingredients and let tofu marinade for as long as you can. Place on baking sheet and bake at 425 degrees for about 30 minutes.