June 24, 2016
On this dreary Brexit morning, it seems necessary to find reasons to rejoice.
It’s a little thing, but when I opened this container of Sidehill Farm sour cream (new to me), I discovered a remarkable substance. It is unlike any sour cream I’ve encountered in the past. Almost yellow, it has a rich full lively flavor; you think of green meadows filled with spring flowers. Piled onto the just-picked strawberries I bought at the farmstead down the road, it made me happy to be alive.
Later, I think, I’ll make this Borscht Salad. It’s the perfect vehicle for great sour cream.
Borscht Salad (adapted from a Fergus Henderson recipe)
Shopping list: 3 beets, ½ small red cabbage, 1 green apple, 1 orange, sour cream
Staples: 1/2 red onion, balsamic vinegar, olive oil, salt.
Peel 3 raw beets and grate them. (You might want to use rubber gloves, or your hands will be magenta for quite a while.) Peel and grate a green apple and stir that into the beets.
Slice half a small red cabbage as thinly as you can. Do the same with a small red onion. Toss them with the beet/apple mixture.
Squeeze an orange and measure out 2 tablespoons of juice. Mix it with a tablespoon of balsamic vinegar and 4 tablespoons of olive oil. Season with salt and pepper to taste. Spoon onto 6 plates and top each serving with a dollop of sour cream.
Categorised in: Things I Love