Cut’s Like Butter. I love this expression. Every cook needs a great chef’s knife. Nothing fancy, but a sharp, everyday knife that can cut a potato like butter. I went to Sur La Table last weekend since I wanted to upgrade my 10 year old knife. In the store, there was a huge butcher block, a big bowl of apples, and what seemed like an endless supply of knives to try out.
After chopping up a storm and sampling about 12 knives, I ended up with a Wusthof® Classic Ikon Chefs� Knifeand haven’t turned back since.
I picked the knife squarely because I loved the size, loved the weight, loved the handle. I felt like I was in total control of it while chopping. No crazy ninja like moves coming out of me with this in my hand! I had also read and heard that Wusthof is such great quality and long lasting so I decided to take the plunge.
Again, the Wusthof® Classic Ikon Chefs� Knife cut the vegetables so easily! The knife killed it! My practice chopping sessions resulted in a pile of diced sweet potatoes, fennel and onion that I now needed to figure out what to do with. So guess what? I made a sweet potato, fennel and onion hash. Brilliant! I tricked out this hash with some Ras Al Hanout that I picked up at Trader Joe’s for some added kick.
Ras el hanout or Rass el hanout is a spice mix from North Africa comprised of oriander , cayenne pepper, cinnamon, cumin, spearmint, chili, giner, allspice, black pepper, cardamom, and cloves.
The spice smells and tastes very similar to the Indian spice garam masala and adds a delicious earthy, slightly smoky flavor to any dish. (Also, This spice is great since it adds a TON of flavor with very little calories!).
Overall, the chopping experiment with my new Wusthof® Classic Ikon Chefs� Knife turned out great, and I got a delicious hash side dish out of it! Success! TIP: I cooked this dish in a Lodge Logic�� Skillet. This dish went right from stovetop to oven in a flash AND created a beautiful crust on the potatoes and Fennel! ENJOY!
Lodge Logic�� Skillet
Get your own Wusthof Classic Ikon Chefs Knife and Lodge Cast Iron Skillet for yourself by clicking the iinks above at http://www.surlatable.com
- 3 medium sweet potatoes, washed and scrubbed, skin on
- 1 fennel bulb
- 1/2 of a medium onion
- 2 tbs of butter, cut into chunks
- 2 tsp of sunflower oil
- 1 tsp of Ras al Hanout
- 2 tsp of chopped parsley
- Pinch of Salt and Pepper
- Heat oven to 425 degrees
- Chop the sweet potatoes into 1 in cubes.
- Slice the Fennel in 1 cm slices.
- Chop Onion into 1 in chunks.
- Heat sunflower oil in the cast iron skillet over medium high heat.
- Add the onion and fennel to the pan and stir for about 2 minutes
- Add in the sweet potatoes, salt, pepper and ras al hanout until blended.
- Remove from heat and add chunks of butter to the pan.
- Add the pan to the oven and roast for about 25 minutes, stirring gently occasionally, until potatoes are tender. Remove from stove and top with chopped parsley.