I had one overripe banana.
I had one sweet potato.
I thought they might go nicely together.
When we were in New Hampshire a few weeks ago we ate dinner out only one night. There were a bunch of restaurants in the area, and many of them looked appealing. We ended up choosing Margarita Grill in Glen, NH.
The interior is low-ceilinged and cozy, with rough exposed wood and rustic tables and chairs. We were led to a table to one side of the small room and handed Margarita Grill’s rather extensive menu.
I had a smoked turkey quesadilla, which tasted like a fine way to use up Thanksgiving leftovers, complete with a cranberry salsa. The kids had tacos, or maybe Julia had her usual – macaroni and cheese – and Bill had enormous fish tacos so big we brought one of them and half my quesadilla back to our condo and had them the following night.
And for appetizers, I don’t remember what everyone else had. All I know is I had their Chipotle Sweet Potato Bisque, and it was fabulous.
I also knew I had to try to make it at home some time soon.
So I did.
I had a few of these.
It was this past Saturday, and I was spending pretty much the whole day in the kitchen. I baked potato bread, prepped the blueberry crumb cake ingredients for this past week's Tuesdays with Dorie, and baked the coconut butter thins for NEXT week's Tuesdays with Dorie (it's my turn to pick a recipe, so I figured I should have my post ready in PLENTY of time for a change), and since I was in such a baking mood, I found myself looking around the kitchen for other innocent bystanding foods to throw into my stand mixer and pop in the oven.
Every Wednesday the Providence Journal publishes their Food Section – a collection of articles about food, recipes, local food-related events, and so forth. I would love to get the paper delivered every day – and have time to read it – but we cancelled our subscription long ago because the papers would pile up and we'd end up either recycling them or using them to start fires (in the fireplace or on the grill – not just random ones). So, we cancelled. And the only thing I miss is the Food Section. Of course, fortunately the paper is online, so I can check out the food stuff there, but it's not the same as turning the actual pages, so sometimes I'll buy the Wednesday paper.
All that long and rambling opening to explain where I got this recipe.