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soul food, may 2011

May 3, 2011

i got an intense craving for soul food last night. i tried to cook soul food. but it took on this weird southern german soul food quality with the kartoffelsalat.

here’s what i actually made:

TURNIP AND MUSTARD GREENS
fry one onion in each skillet, one seasoned with bacon grease and the other with olive oil
add roasted bell peppers and thicker stems of turnip and mustard greens
stir-fry until stems have softened a bit
add roasted garlic and leafy greens
stir-fry until greens wilt
add salt, pepper, and paprika

CORNBREAD (k. made gf corn muffins)

* 2 eggs
* 1 cup buttermilk or 3/4 cup milk and 1 T. white vinegar (skim milk works ok; you might need a little more milk, but a full cup of milk is too liquid compared to buttermilk)
* 1 cup coarse, stoneground cornmeal
* 1 cup all-purpose flour
* 1/3 cup sugar
* 1 teaspoon salt
* 1/2 teaspoon baking soda

1. Preheat the oven to 375 degrees and butter an 8×8″ pan.
2. Melt the butter in a small saucepan over medium heat. If using, add the non-fat milk powder and whisk in. Continue cooking about 5-10 minutes until it is turning a light brown and has a delicious, nutty aroma. Do not skim, keep all those browned milk solids.
3. Whisk together the eggs and buttermilk. Drizzle in the butter, whisking constantly to avoid cooking the eggs.
4. Whisk together the dry ingredients in a separate bowl.
5. Combine the wet and dry ingredients and stir just enough to form a batter. It is ok if there are a few lumps. Avoid overbeating as this could make the cornbread tough.
6. Pour into the pan and bake about 25 minutes

KARTOFFELSALAT
see prev. post… i just omitted the stock (forgot it :/) and added a dash of balsamic and a ton of dill, parsley, and chives from the garden. the glaze seemed weird (because i forgot the stock) so i used a splash of veggie oil. the potatoes were greasy, sweet, and weird. we ate every last bite.

i also made a veg version with an uncooked acv/balsamic/veg oil slurry and tons of dill and parsley, chives from the garden, and onions.

topped with homemade lacto-fermented giardinera

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