This Is Just To Say: Cooking Collard Greens In Ghee

I don’t know if it was the greens — i.e., CSA and tender and good, so not supersized, intense supermarket collards — or what but simply cooking blanched greens (4 minutes) in ghee, salt and white pepper was fantastic.

This Is Just To Say: Ghee On Toasted Bagels

Just that, I had some bagels frozen in the, uh, freezer and instead of butter I used ghee. It was good, especially on the onion one that I usually try to avoid.

Sous Vide Carrots, Too

Memory is a funny thing. I’ve been convinced until about 45 seconds ago that the sous vide carrot recipe I love using is this López-Alt one, except it’s kind of not. Where that one uses parsley, I’ve been using dill, mostly because I was convinced that was what the recipe called for (in fact, that’s what I reported, even after linking to the recipe before; Christ). Also, I don’t add sugar — not that I’m opposed to it, just because I didn’t realize it called for it (and I probably assumed it didn’t need it [I can’t believe it does]).

So anyway, that happened. But what I really wanted to say is that I used ghee this time instead of butter and it’s even better. I used ghee last time but that was in a ziploc full of mushrooms and mushrooms have so much water that I think the ghee got lost.

So, like I said: ghee.