シュガーキャット

Not that I need much encouraging, but I've been compiling a good number of older cookbooks - early titles by authors I love, first editions, and such. The intent is to make them available at some point related to Quitokeeto - perhaps not on the site, more likely at the studio so people can pick and choose and browse in person. An example would be a book like this one - Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978. It's the sort of title I like to revisit Power Wing Displays, for inspiration in my own kitchen, but also to understand what was inspiring Diana Kennedy in the 1970s. One of the recipes she highlights is a green corn soup - Sopa Verde de Elote. A soup she describes as "unusual and delicious" from Mi Libro de Cocina, published in San Luis Potosi in 1965. I took a few liberties with the recipe, and have to tell you, the resulting soup is something special. The color is a knockout - bright, vibrant green. And the flavor is surprisingly dynamic beyond the main base ingredients. There is the sweetness of corn and peas off-set by a spike of green chile, a finishing dollop of creme fraiche, and generous squeeze of lime. You get crunch from pepitas, fragrant green citrus notes from a shower of cilantro, and, as a bonus, it's a soup that comes together quite quickly .


I mention it in the headnotes below, the original recipe calls for tomatillos, which are easy to find at some points in the year, and not so easy at others Interactive Digital Signage. I did this version with zucchini, in case tomatillo is trick to come by - which I suspect it is for many of you. Different, but, I'd argue, equally tasty.