Tuesday, January 11, 2011

Queen of Sheba Strata


Runner up Winner in the Wolfgang Puck "Red Carpet Recipe Contest" 2011.  Recipe is featured on Wolfgang Puck's website. See link above.

4 cups of sweet potatoes (very thinly sliced)
1 ½ cups of whole wheat flour
1 ½ teaspoons of baking powder
½ cup of onion (grated with a cheese grater)
2/3 cup of ricotta cheese
1 can of Wolfgang Puck Creamy Butternut Squash Soup (14.5 ounce)
¼ cup of canola oil, plus 1 tablespoon for greasing pan
4 eggs (beaten)
1 1/2 tablespoons of berbere, Ethiopian  spice blend
2  garlic cloves ( push through garlic press)
2 tablespoons of fresh flat-leaf parsley (finely chopped)
1 teaspoon of salt, ½ teaspoon of pepper

Preheat oven to 350 degrees.   In a large bowl, sift the flour with the baking powder.  Grease the interior of a 10 inch spring form pan with one tablespoon of canola oil. Line the interior circumference of the spring form pan with 5 or 6 slices of sweet potatoes.   To the bowl of flour mixture, add all the above remaining ingredients and mix thoroughly until all ingredients are incorporated.  Spread into the spring form pan and bake for one hour.   Allow to cool for at least 10 minute before serving.  Serves 8 people.
*You may serve with your favorite yogurt sauce, a drizzle of pumpkin seed oil, and a tablespoon of toasted pumpkin seeds for a tasty crunch!