food.deletia

I didn’t learn to like greens until I was an adult. Until then, I’d only eaten them as a soggy, bitter mush that culminated in stringy stems in my teeth. No fun. I finally learned to prepare them from scratch and eat them hot. But it never occurred to me to have cold collards or kale until I ate at Cafe Bossa Nova. They serve a kind of collard slaw. I’ve since adapted the idea into a basic recipe: blanched greens with an acidic dressing. If you’re using collards, you can get the pretty little chiffonade ribbons, but with curly kale, I don’t even try. Continue to the recipe

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Jackie was kind enough to write about making Santa Fe Sweet Potato Soup, and I’ve been itching to try it. I used her recommendations, increasing the sweet potato end of the potato:water ratio. It’s a crazy easy and delicious soup, and easily made vegan and without a slow cooker. Mine wasn’t vegan because I had some chicken stock that needed to find a home. I ate mine with friends, who made sure to take home a copy of the recipe.

I made mine in a double batch, and filled my small slow cooker to capacity. Half of it went straight to the freezer.

The recommended garnishes are spot-on. Because I still have leftover Thanksgiving turkey (frozen, people. frozen!), I thawed it and then warmed it in a skillet with a bit of cumin, garlic, and salt. It offered some toothsome interest to this very creamy soup.

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Just over a year ago, Mark Bittman published the recipe for Sullivan Street bread in the New York Times. It’s basic, slow rise white bread made from a messy, unkneaded dough, though it’s easy enough to vary. I haven’t made any other basic bread since, just brief forays into pizza, naan, and non-yeasted breads. It’s gotten to the point where I’ve memorized the proportions, though I do check on them every now and then, just to keep myself honest.

I made four loaves this weekend. This bread the lynchpin of my Thanksgiving plans this year: dressing, bread pudding, and table bread.

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I don’t like ice cream very much. Once in a blue moon, I’ll happily dive into the richest custard-based ice cream I can get my hands on, but then I’m done with it for a while.

On the other hand, I love making ice cream and other frozen desserts. I made myself some plum sorbet for my birthday. It tasted exactly like summer.

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