Asiago Sweet Potatoes

I came across the most fabulous kitchen gadget a few months back. It’s called a mandoline. What, you've heard of it? Huh. Then I really wished you had told me about it sooner. This little $5 tool has transformed my life. That, and the citrus squeezer (what was I trying to do juicing lemons and limes with my bare hands?).

First, I went on a bit of a mandoline-slicing-caramelized-onion-kick. Then I was on to potatoes. Now, its onions AND potatoes. I know, things are getting crazy around here.

I’m gearing up for Halloween.

If you are sitting there mandolin-less, this dish is certainly doable with a sharp knife and a steady hand. After that, it’s some quick layering, and the oven finishes the work.

I don’t often make a dish over and over, but this is one of my Fall favorites and one that will be awarded a place at the Thanksgiving table this year. I think Tommy agrees, he’s on his third helping.

Asiago Sweet Potatoes
serves 4

4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese

Preheat oven to 400F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.

Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.

Spicy Two-Cheese Penne with Garlic Thyme Breadcrumbs

I find it amazing that I have made it through two months worth of blog posts without posting any pasta recipes. (Ok,ok, disregarding this one). But, for someone who eats and loves pasta as much as I do, it is quite an accomplishment! However, this week I have been craving a Penne Alla Arrabiata, except with cheese and garlicky breadcrumbs. I used the thyme, asiago and fontina I had on hand—but herbs such as basil or oregano would work well with mozzarella or parmesan. This dish comes together quick and the leftovers as just as glorious the next day. Mangia!

Spicy Two-Cheese Penne with Garlic Thyme Breadcrumbs
serves 6

1 lb wheat penne pasta
1/4 c olive oil
4 large garlic cloves, 3 minced and one whole (peeled)
2 t red-pepper flakes
1 t salt
1 28-oz can whole peeled tomatoes
the zest of 1 lemon
1 1/2 c cheese (I used a combo of asiago and fontina), grated
4 1" slices french bread, ripped into cubes
2 t fresh thyme leaves

Preheat oven to 400F. In a large pot of boiling, salted water, cook pasta, 7-10 minutes, or until al dente. Drain and set aside. In a large skillet, heat oil and add minced garlic, red-pepper flakes and salt. Stir 2 minutes until garlic begins to brown. Add whole peeled tomatoes and cook 10 minutes, breaking up tomatoes with the back of a spoon. Add lemon zest, stir and remove from heat. In a food processor, combine bread cubes and 1 garlic clove. Pulse until combined. Add thyme.

To assemble, mix penne, spicy tomato sauce and 1 cup cheese in a 9"x12" casserole dish. Top with breadcrumbs and the rest of the cheese. Bake 20 minutes, until cheese begins to brown.