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blue_dolphin


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For New Year's Eve, I made the Collard Dolmades with Sweet Potato Yogurt  (I previously posted about them here) from Deep Run Roots p 438.

I made these smaller, with ~ 1 T of filling and they were a hit.

fullsizeoutput_393c.thumb.jpeg.2e1162d2d885688efc17cbaa3e008d37.jpeg

 

This left me with leftover collard stems, collard leaf trimmings and half a roasted sweet potato so I made a small batch of Stewed Collards p 426 and used them in the Creamed Collards with Pickled Collard Stems p 429.  I also made a small pan of Mom's Cornpone p 28 which was a bust so I spread the creamed collards on toasted slices of pan de pueblo bread made a at local bakery from corn and wheat flour.  

fullsizeoutput_3939.thumb.jpeg.a564d6b9d82d2024b4e37dd0fdc4fb86.jpeg

 

fullsizeoutput_392b.thumb.jpeg.0da0b7ae51b0ad9293fb9f0b692965f2.jpeg

The creamed collards are very rich so the pickled stems are a perfect addition.  They were also good to perk up my bowl of black eyed peas.   I will never throw collard stems away again. 

I used the leftover roasted sweet potato to cook up a few slices of Grandma Hill's Candied Yams p 314 subbing in the Baharat spice mix from Shaya for the seasoning. The sweet potatoes were also very good and made me wonder why I don't keep them around more often. 

 

The cornpone batter is just cornmeal, water, salt and a touch of sugar and it's cooked in bacon fat in a  screaming hot cast iron skillet.   Mine came out dry in the middle although the edges were crisp and tasty. 

fullsizeoutput_392d.thumb.jpeg.666bdfa68aac61a610628429531ae6ae.jpeg

I could probably play around with the amount of water and thickness to make it better but not sure it's the kind of thing I should be eating a lot of. 

 

 

 

 

blue_dolphin

blue_dolphin


to add another photo

For New Year's Eve, I made the Collard Dolmades with Sweet Potato Yogurt  (I previously posted about them here) from Deep Run Roots which left me with leftover collard stems, collard leaf trimmings and half a roasted sweet potato so I made a small batch of Stewed Collards p 426 and used them in the Creamed Collards with Pickled Collard Stems p 429.  I also made a small pan of Mom's Cornpone p 28 which was a bust so I spread the creamed collards on toasted slices of pan de pueblo bread made a at local bakery from corn and wheat flour.  

fullsizeoutput_3939.thumb.jpeg.a564d6b9d82d2024b4e37dd0fdc4fb86.jpeg

 

fullsizeoutput_392b.thumb.jpeg.0da0b7ae51b0ad9293fb9f0b692965f2.jpeg

The creamed collards are very rich so the pickled stems are a perfect addition.  They were also good to perk up my bowl of black eyed peas.   I will never throw collard stems away again. 

I used the leftover roasted sweet potato to cook up a few slices of Grandma Hill's Candied Yams p 314 subbing in the Baharat spice mix from Shaya for the seasoning. The sweet potatoes were also very good and made me wonder why I don't keep them around more often. 

 

The cornpone batter is just cornmeal, water, salt and a touch of sugar and it's cooked in bacon fat in a  screaming hot cast iron skillet.   Mine came out dry in the middle although the edges were crisp and tasty. 

fullsizeoutput_392d.thumb.jpeg.666bdfa68aac61a610628429531ae6ae.jpeg

I could probably play around with the amount of water and thickness to make it better but not sure it's the kind of thing I should be eating a lot of. 

 

 

 

 

blue_dolphin

blue_dolphin

For New Year's Eve, I made the Collard Dolmades with Sweet Potato Yogurt  (I previously posted about them here) from Deep Run Roots which left me with leftover collard stems, collard leaf trimmings and half a roasted sweet potato so I made a small batch of Stewed Collards p 426 and used them in the Creamed Collards with Pickled Collard Stems p 429.  I also made a small pan of Mom's Cornpone p 28 which was a bust so I spread the creamed collards on toasted slices of pan de pueblo bread made a at local bakery from corn and wheat flour.  I used the leftover roasted sweet potato to cook up a few slices of Grandma Hill's Candied Yams p 314 subbing in the Baharat spice mix from Shaya for the seasoning.

fullsizeoutput_392b.thumb.jpeg.0da0b7ae51b0ad9293fb9f0b692965f2.jpeg

The creamed collards are very rich so the pickled stems are a perfect addition.  They were also good to perk up my bowl of black eyed peas.   

The sweet potatoes were also very good and made me wonder why I don't keep them around more often. 

 

The cornpone batter is just cornmeal, water, salt and a touch of sugar and it's cooked in bacon fat in a  screaming hot cast iron skillet.   Mine came out dry in the middle although the edges were crisp and tasty. 

fullsizeoutput_392d.thumb.jpeg.666bdfa68aac61a610628429531ae6ae.jpeg

I could probably play around with the amount of water and thickness to make it better but not sure it's the kind of thing I should be eating a lot of. 

 

 

 

 

blue_dolphin

blue_dolphin

For New Year's Eve, I made the Collard Dolmades with Sweet Potato Yogurt  (I previously posted about them here) from Deep Run Roots which left me with leftover collard stems, collard leaf trimmings and half a roasted sweet potato so I made a small batch of Stewed Collards p 426 and used them in the Creamed Collards with Pickled Collard Stems p 429.  I also made a small pan of Mom's Cornpone p 28 which was a bust so I spread the creamed collards on toasted slices of pan de pueblo bread made a at local bakery from corn and wheat flour.  I used the leftover roasted sweet potato to cook up a few slices of Grandma Hill's Candied Yams p 314 subbing in the Baharat spice mix from Shaya for the seasoning.

fullsizeoutput_392b.thumb.jpeg.a6f2ea5001847c491b37e75d415bdeb3.jpeg

The creamed collards are very rich so the pickled stems are a perfect addition.  They were also good to perk up my bowl of black eyed peas.   

The sweet potatoes were also very good and made me wonder why I don't keep them around more often. 

 

The cornpone batter is just cornmeal, water, salt and a touch of sugar and it's cooked in bacon fat in a  screaming hot cast iron skillet.   Mine came out dry in the middle although the edges were crisp and tasty. 

fullsizeoutput_392d.thumb.jpeg.666bdfa68aac61a610628429531ae6ae.jpeg

I could probably play around with the amount of water and thickness to make it better but not sure it's the kind of thing I should be eating a lot of. 

 

 

 

 

blue_dolphin

blue_dolphin

For New Year's Eve, I made the Collard Dolmades with Sweet Potato Yogurt  (I previously posted about them here) from Deep Run Roots which left me with a leftover collard stems, collard leaf trimmings and half a roasted sweet potato so I made a small batch of Stewed Collards p 426 and used them in the Creamed Collards with Pickled Collard Stems p 429.  I also made a small pan of Mom's Cornpone p 28 which was a bust so I spread the creamed collards on toasted slices of pan de pueblo bread made a at local bakery from corn and wheat flour.  I used the leftover roasted sweet potato to cook up a few slices of Grandma Hill's Candied Yams p 314 subbing in the Baharat spice mix from Shaya for the seasoning.

fullsizeoutput_392b.thumb.jpeg.a6f2ea5001847c491b37e75d415bdeb3.jpeg

The creamed collards are very rich so the pickled stems are a perfect addition.  They were also good to perk up my bowl of black eyed peas.   

The sweet potatoes were also very good and made me wonder why I don't keep them around more often. 

 

The cornpone batter is just cornmeal, water, salt and a touch of sugar and it's cooked in bacon fat in a  screaming hot cast iron skillet.   Mine came out dry in the middle although the edges were crisp and tasty. 

fullsizeoutput_392d.thumb.jpeg.666bdfa68aac61a610628429531ae6ae.jpeg

I could probably play around with the amount of water and thickness to make it better but not sure it's the kind of thing I should be eating a lot of. 

 

 

 

 

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