Genevieve took one look at the spring rolls I slapped together and called them cocoons. Obviously, because she has been watching the fat green caterpillars in our parsley, waiting and waiting for them to make a cocoon. We've been sacrificing our parsley for a month now to what we hope are monarch caterpillars, but we have yet to see a cocoon.
Supper: spring rolls filled with roast turkey, bean thread noodles, shredded carrot, cucumber, and Thai basil. . . .dipped in hoisin sauce. . .with soy-glazed sweet potatoes on the side
Soy-Glazed Sweet Potatoes (recipe from Rebecca)
In a baking pan with sides, large enough to hold the potatoes in a single layer, place:
3 large sweet potatoes, chopped
1 Tbs. sesame oil
2 Tbs. brown sugar
2 Tbs. mirin or sweet sherry
2 Tbs. minced garlic
3 Tbs. soy sauce
1/4 c. water
Pour over the sweet potatoes. Cover. Bake at 400 until nearly done - approximately 30 -40 minutes. At some point, put a handful of sesame seeds on a tray and pop them in the oven to toast (10ish minutes). Remove the lid and stir and baste the sweet potatoes. Return, uncovered, to the oven for 10-15 minutes.
Sprinkle with the toasted sesame seeds. Serve hot or at room temperature.