|Lake Superior Shoreline at Larsmont Cottages|
Then we ventured into the Ledge Rock Grille for dinner. I don't go out to eat very often, due to my many dietary restrictions. It's generally just too frustrating to make it worth spending the money on it. But when I find a chef who is not only willing, but delighted, to make food that meets my needs without compromising taste and presentation, that chef will get recommendations from me. This chef actually came to my table to talk to me about my needs when I asked the waiter about what accommodations would be possible. (I had a sandwich and some yogurt packed in a cooler as a backup if I needed it.) After explaining my needs, the chef suggested a curried coconut sweet potato puree as a base for Jamaican seasoned chicken, complimented by pulverized and seasoned zucchini squash. Not only was it out of this world delicious, the presentation was stunning! Couldn't he please cook for me everyday???? Wow.
The Ledge Rock Grille is open to the general public, not only those staying at Larsmont Cottages.
I attempted to replicate the sweet potato puree today as an accompaniment for baked walleye, and while it wasn't as spectacular as I had at the Ledge Rock Grille, it was certainly delicious. So I scribbled down the ingredients as I made it and then did the nutritional analysis as presented below. As you eat this, imagine viewing the glorious Lake Superior shoreline in all of its raw beauty.
|Curried Coconut Sweet Potato Puree with Baked Walleye|
2 cups cubed, peeled sweet potato (about 2 medium sweet potatoes)
3 Tablespoons light coconut milk
1 tsp curry powder (or more if you like curry)
sprinkle of white pepper
1 teaspoon unsweetened shredded coconut
1 teaspoon finely chopped fresh parsley
Boil the sweet potato cubes in salted water until tender. Drain. Mash or puree the sweet potato with the remaining ingredients.
Nutrition: (Analysis by Calorie Count)
Servings per recipe: 2
Serving Size: 2/3 cup
Total Fat: 7 g
Cholesterol: 0 mg
Sodium: 19 mg
Total Carbs: 44 g
Dietary Fiber: 7 g
Protein: 3 g