The Ube Gobs. I don’t think one ingredient has vexed me more than the purple yam known in Filipino-cuisine as ube. I was finally successful, as evidenced by the wonderful pix snapped by photographer and blogger Jun Belen, but not without logging some extra hours in my kitchen. My trials and travails with the tuber will accompany the recipe in the gob cook book, forthcoming from Bloomsbury USA in Spring 2011, but if you want to get a little preview now, you can hop on over to my other blog, The Warmest Room In The House, and get an expanded version of this entry.
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