November 6, 2014 Page 5 VALENTINO♥ S Pizza, Pasta & More Catering Available ANY SMALL “A Taste of Brooklyn” 1 LARGE 16” PIZZA with one topping $1399 Plus Tax. Extra toppings additional cost. No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 11/20/14. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 COLD 6” SUB made on our daily fresh homemade bread with bag of chips and small drink $695 Plus Tax. One per customer, must present coupon, not valid with any other offer, no substitutions please. Expires 11/20/14. MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS Baked Sweet Potatoes with Cranberry Gorgonzola Gremolata Serves 6 • 6 medium sweet potatoes • 1/4 cup melted butter • 1/2 teaspoon salt • 1/4 cup pure maple syrup • 1/4 cup minced fresh parsley • 1 lemon, zested • 1 clove garlic, minced finely Ingredients • 3 tablespoons minced pecans • 3 tablespoons finely chopped dried cranberries • 1 scallion, minced • 2 ounces Stella gorgonzola, crumbled (If you prefer a milder flavor, use 2 ounces crumbled blue cheese instead of gorgonzola) Preparation 1. Preheat oven to 450 F. Place sweet potatoes on cookie sheet and bake for 30 minutes. Flip over and return to oven to bake until tender - about 20 minutes. Remove from oven and set aside. 2. When cool enough to do so safely, peel sweet potatoes. Place in a medium skillet over low heat with butter, salt and maple syrup for 5 minutes, basting the potatoes with the butter mixture occasionally. Lightly smash the potatoes until there is an even consistency. Hold over low heat. 3. To make the gremolata: In a small bowl, toss together parsley, lemon zest, garlic, pecans, cranberries and scallion. Gently fold in the cheese. 4. Move sweet potatoes to a serving dish and sprinkle with the gremolata. Serve hot. •
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