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Ingredients
- 1 1/3 c Buckwheat groats
- 2 c Water
- 2 lb Sweet potatoes
- 1 tb Butter (optional)
- 2 Medium Onions, thin sliced
- 1/4 c Milk
- 1/2 c Tamari
- 1/4 c Vegetable oil
- 2 Garlic cloves, minced
This dish has three parts: kasha pilaf, sweet-potato puree and garlic sauce. Le Commensal has remained popular with Montrealers since opening at 2115 St. Denis in 1977. Kasha Thoroughly rinse the groats and discard water. In a medium saucepan, bring required water to a boil. Add rinsed groats. Cover. Reduce heat to low and cook groats for 10 minutes or until the water is absorbed and the groats are fluffy. Sweet-Potato Puree Cut sweet potatoes in halves and bake at 400 degrees for 50 minutes, or cut in chunks and boil for 30 - 40 minutes, or microwave chunks for about 7 minutes. Remove skins and discard. If using the onions, melt the butter in a medium skillet, and add onions. Cook over medium-high heat until the onions are translucent ~- about 4 minutes. Set aside. In a large mixing bowl, MASH sweet potatoes. Add sauteed onions, milk, salt and pepper. Garlic Sauce In a small bowl, blend tamari with vegetable oil and garlic. Combine the three parts of the recipe: spoon kasha into a serving dish; drizzle with garlic sauce. Top with sweet potato mixture. Serve hot. Serves 6.
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What does sucree mean in french?
sucré, sucrée, means sugary in French.
What is pate sucree?
Pate Sucree is a short crust pastry used as tart bases. It is made by rubbing 100g butter into 250g flour, 100g icing sugar and a pinch of salt. It should resemble bread crumbs. Then add a egg and mix. Knead lightly just until pastry is mixed well and smooth. Refrigerate for an hour or two before use. Roll out and pre-bake at 180 degrees Celsius if used as a pastry base.Can use left over dough to bake delicious cookies, just dip in castor sugar before you bake it.
Pate Sucree?
Ingredients1 1/2 cups all-purpose flour3 tablespoons sugarPinch salt 8 tablespoons cold unsalted butter, cut into bits1 large egg, beaten lightly1 to 2 tablesp ice waterIn a large bowl with your fingertips or with two knives blend the flour, sugar, salt, and the butter until the mixture resembles meal. Add the egg and 1 tablespoon of the water, toss the mixture until the liquid is incorporated, adding 1 more tablespoon of water if the mixture is dry, and form the dough into a ball. Knead the dough lightly with the heel of your hand against a smoothsurface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in waxed paper, for 1 hour.In a food processor fitted with the plastic or steel blade combine the flour, sugar, salt, and butter and process the mixture until it resembles coarse meal. In a bowl combine the egg with 1 tablespoon of the water and sprinkle it over the flour mixture. Process the mixture until it comes together in large pieces about the size of pebbles and transfer the dough to a work surface. If the mixture is dry, sprinkle it with 1 more tablespoon water. With the heel of your hand knead the dough against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball. Dust the dough with flour and chill it, wrapped in waxed paper, for at least 1 hour or for up to 2 days.
