Yesterday at 9 pm I thought I was about to witness history.
Or at least that was the plan. In truth, history didn’t actually arrive until about 9:30—sometimes it’s fashionably late.
I had no idea how eventful the evening would become. I was probably doing the dishes or debating whether making paneer at home would be worth the effort when Adam burst into my apartment shouting that the entire universe was about to change in five minutes. He wanted to know why Sophie’s computer wasn’t on yet and wasn’t interested in a plate for the calzone he was shoving into his mouth—how could he think about dinnerware at a time like this?
Curiosity pulled me into Sophie’s room, which felt a little like a war zone. I was told to sit down and prepared for a major announcement. It wasn’t that the NIH had discovered that chocolate is calorie-free (though I’m convinced that data exists somewhere), nor was it that my favorite peanut butter company, PB Loco, was miraculously back in business. Both would have justified the commotion.
Instead, the reason we were glued to Sophie’s monitor was that LeBron James had arranged his own live primetime television special to announce which team he would sign with for the next six years. He even selected his interviewer and stretched what might have been a thirty-second statement into an hour-long spectacle.
You knew it was getting a little out of hand when commentators tossed out corny sports puns (“stay tuned because coming up, the king will choose his next court!”) and exaggerated claims (“in the history of the league, we have never seen anything like this!”) as if they were timeless. Dear ESPN: some things are out of style. Please accept it.
Against my better judgment, I watched. I scoffed. Then, appreciating the absurdity and the clever staging, I started taking notes.
And here we are. You likely arrived because you saw the words “bacon” and “GIVEAWAY” in the title. I’ve kept you waiting with my rambling about the spectacle, but now for something that matters: a salad.
Kale and Sweet Potato Salad with Warm Bacon Dressing
Serves 3, adapted from Bittman’s Food Matters
2 large sweet potatoes, cut into bite-sized pieces
1 turnip, peeled and cut into bite-sized pieces (optional; I added it because it was local and inexpensive)
2 tbsp olive oil
Salt and freshly ground black pepper
2 thick slices of bacon
1 red bell pepper, cored and chopped
1 red onion, halved and thinly sliced
1 tbsp peeled, minced fresh ginger
1 tsp ground cumin
1/4 cup pomegranate juice (the original called for orange juice; I used what I had)
1 lb kale (original recipe used spinach; I used local New York kale)
1. Preheat the oven to 400°F. Toss the sweet potatoes and turnips on a baking sheet with cooking spray, salt, and pepper. Roast for about 30 minutes, until crisp and browned on the edges.
2. Cook the bacon in a nonreactive skillet over medium heat until crisp. Drain on paper towels and crumble. In the same pan, add 2 tbsp olive oil. When hot, sauté the bell pepper, onion, and ginger until softened. Stir in the cumin and the crumbled bacon, then add the pomegranate juice and remove from heat.
3. Steam the kale just until wilted. Combine the kale with the roasted root vegetables and the warm bacon dressing. Taste, adjust seasoning, and serve.
I’m submitting this to IHCC and to Souper Sundays.
THE GIVEAWAY
Earlier this week the folks at Snubbr asked me to host a giveaway for readers. To enter, leave a comment naming a cookbook (under $35) you’d most like to receive and explain why you want it. The Snubbr judges will read the comments, pick a favorite, and send that person the cookbook of their choice. You have one week to enter—good luck!