Mama Huang's Cookbook

Ingredients:

1 lb new potatoes (or russet potatoes), cut into 1/4-1/2-inch-thick sticks
2 T olive oil (I use less)
1/4 t salt
1/8 t pepper

Arrange oven rack at lowest point.

Place a large rimmed baking sheet on rack and preheat oven to 500 deg.

In a large bowl, toss together all ingredients.

Spread potatoes out on the preheated baking sheet, return to the lowest rack, and roast until slightly golden and crispy, about 15 mins.

Toss  and stir potatoes around, reduce oven to 425 deg, and bake for 10-15 min more till golden and crispy.

Serve immediately.

Ingredients:

7 C cut up and mashed brown turkey figs (cut lengthwise into quarters, and mashed)
4 C sugar
1 C orange juice
1/4 C lemon juice
2 t grated or finely chopped lemon zest
1/2 inch piece of ginger, thinly sliced
2″ piece of cinnamon stick
4 T pectin
1/2 t butter

Preparation:

Wash and heat dry 10 1/2 pt canning jars in the dishwasher.

Place all ingredients in a deep pot on medium-high heat.

Stir till it comes to a low boil.

Reduce heat to medium-low, and let jam simmer for about 20 min, stirring intermittently but often.

Remove from heat and let jam sit for 20min.

Remove the cinnamon stick and pieces of ginger.

Fill the jars to 1/4″ from the top.

Check for any air bubbles – if present use a clean knife or spatula to allow air to escape.

Cover with canning lids and rings and process in water bath.

Ingredients:

2 medium or 4 smaller size beets

1 1/2 T sherry or white wine vinegar
1 t sugar
1/2 T olive oil
1/2 T sesame oil
1 t fish sauce
fresh ground black pepper to taste

Preparation:

Roast the beets – wrap the beets in an aluminum foil pouch, roast at 450 deg for 40-60 mins. Beets are done when a wooden skewer slides in easily. When beets are cool enough to handle, use your fingers to rub the skin and peel it off. Trim both ends off.

Cut the beets into wedges and place in one layer in a plastic container with a tight lid.

Mix all the other ingredients and pour over the beet wedges. Close container with the lid and turn the container upside down and back again 2-3 times, every 20 minutes or so. Marinade for 2-3 hours before serving.