This week’s French Fridays with Dorie challenge is for Olive-Olive Cornish Hens. Since I’m not a huge fan of Olives, I used Sun-dried Tomato Pesto instead of Olive Tapenade. This is a great way to fix dinner on a weeknight. It’s inexpensive and elegant. The “au crapaudine” method allows the Cornish Hens to cook in half the time. The combination of flavors is perfect and this method keeps the meat moist.
Peel and cube 2 large Sweet Potatoes.
Place them in a large sauce pan.
Add enough water to fill pot 2/3 full.
Add 1 teaspoon Salt.
Boil over medium-high heat until potatoes pierce easily with a fork – about 15 minutes.
Drain, and return to pan.
1/4 Cup Butter
Juice of 1/2 an Orange
Salt & Pepper, to taste
Mash with a Potato Masher until smooth.
Don’t miss a chance to support a good cause and win a cake baked by me especially for you! Foodness Gracious is hosting an on-line Bake Sale for Juvenile Diabetes this week.
|Coeur d’Alene Lake Resort, Idaho|