The time has come to share a beloved sugarcured tradition with you: Saturday Night Supper.
For the past year, we’ve spent a good chunk of our Saturday nights—many of them coming on the heels of a weary week on the wards or on the cusp of a challenging couple days ahead—preparing simple, bountiful, and beautiful feasts. Sometimes, friends gather with us around the table. More often than not, it ends up just being the two of us, sharing our joys, stresses, and life musings as we chop, fry, sample, plate, and savor the night away.
From our humble Hyde Park kitchens, we’ve globe trotted on these Saturday nights. We spent a lot of time in the Middle East, fueled by an Ottolenghi obsession. We tried our hand at tapas. We celebrated our roots with Iowa produce and Cuban black beans.
With the end of third year in June and the start of what has definitely been a much more socially freeing fourth year, one might have thought that Saturday Night Suppers would morph into Saturday nights on the town. But the tradition has held strong, a testament to the allure and satisfaction of bringing friends around the table to share in good food.
And so here is our latest rendition: Taco Night. In usual Saturday Night Supper fashion we went a little overboard, but that only means more leftovers to enjoy throughout the week. Roasted carrots and sweet potatoes, drunken black beans, cabbage slaw, roasted corn and poblano salad, pickled red onions, feta, salsa, avocado, lime, all (barely) piled into corn tortillas. Chicago has some amazing taquerias, but these gave them a run for their money.
Smoky and Spicy Sweet Potatoes and Carrots:
2 large sweet potatoes
3 tbsp olive oil
2 tsp smoked paprika
1 tsp cumin
dash of cinnamon (or cinnamon sugar)
squirt of sriracha
salt and pepper
Preheat oven to 450. Slice carrots into 1/4 thick coins and dice sweet potatoes into 1/4 inch thick cubes. Toss in a bowl with remaining ingredients. Lay on a foil-lined baking sheet. Roast for 30-40 minutes, until soft but still retaining a bite, stirring about 20 minutes through.
4 ears sweet corn, husked and cleaned
1 small jalapeno, chopped finely
1/2c finely grated parmesan or other salty cheese
juice of two limes
Roast corn in the oven at 450 degrees or on grill until it just starts to char. Cool just enough to cut off the cob and mix with all other ingredients. Add salt and pepper to taste.
Drunken Black Beans: used this recipe, minus the orange and smoked paprika given all the other flavors going on
Green Onion Slaw: from a beloved Smitten Kitchen fav. Substituted greek yogurt for the mayo.
To assemble, serve with: Corn tortillas, diced avocado, salsa, cilantro, lime. A big bowl of watermelon was the perfect refreshing antidote to the all the spice.