Weekly Wrap Up + Short Stack Editions + Giveaway


A couple of weeks ago, I got a “Check This Out!” email from Grace with a link to the Short Stack Editions Kickstarter Campaign. Short Stack is a series of small-format, single-subject booklets about inspiring ingredients and recipes. Each booklet is a love letter from a celebrated food writer to his or her favorite ingredient. Inspired by mid-century recipe pamphlets, each book is full of illustrations (by creative director Rotem Raffe) and bound by hand with baker’s twine.So far, they’ve released three editions (Eggs, Strawberries and Tomatoes). Next month, just in time for Thanksgiving, they’ll release three more: Buttermilk, Grits and Sweet Potatoes. To whet our appetite, they’re sharing a recipe with us from the Sweet Potato edition.

Short Stack Editions is giving away one set of their lasted editions – Buttermilk, Grits and Sweet Potatoes. To enter, please leave a comment describing your favorite, unique cooking ingredient. The contest closes at midnight on Wednesday, November 11, 2013.Amy

Below is a summary of this week’s highlights:

Get the recipe + enter the contest below the jump!


Sweet Potato–Coconut Milk Soup
from Short Stack Sweet Potatoes by Scott Hocker
Serves 4

This bold soup is so simple to make that it’s nearly absurd. The recipe is inspired by what we in the United States know at many Thai restaurants as tom kha. As David Thompson notes in his superb cookbook Thai Food, this soup is more like a distant member of the tom gati school, a collection of soups that feature boiled coconut cream. It’s fiery, sweet, sour and rich, from both the coconut and the sweet potatoes. I puree the soup for a silkier texture, even though doing so is inauthentic. But then so is using sweet potatoes. —Scott Hocker

  • 2 small Thai or other hot chiles, stemmed
  • 1 large shallot (about 4 ounces), peeled and thinly sliced
  • 1 garlic clove, peeled
  • 3 cilantro roots, scraped with the edge of a knife to remove dirt (cilantro roots are available at some farmers’ markets and Asian markets; if you can’t find any, substitute 1 ⅓ cup coarsely chopped thick cilantro stems)
  • 2 cups vegetable or chicken stock
  • One 14-ounce can unsweetened coconut milk
  • 1 medium sweet potato (about 10 ounces), peeled and cut into ½- to 1-inch pieces
  • Kosher salt
  • 1 teaspoon tightly packed light brown sugar
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 3 to 4 tablespoons fresh lime juice (from about 2 limes)
  • ¼ cup roughly chopped cilantro leaves

In a mortar, pound the Thai chiles, shallot, garlic and cilantro roots or stems together with a pestle until bruised (alternatively, pulse 3 to 4 times in a food processor).

In a large saucepan, bring the stock and coconut milk to a boil, then reduce to a simmer. Add the chile-garlic mixture, sweet potatoes and ¾ teaspoon of salt and cook, stirring occasionally, until the sweet potatoes are extremely soft, about 15 minutes.

Using a handheld immersion blender (or regular blender), puree the soup until it’s smooth. Strain the soup through a fine-mesh sieve, pressing on the solids. Discard the solids and return the liquid to the saucepan. Bring to a simmer and add the brown sugar, fish sauce and lime juice. Adjust the seasonings, if needed; the flavor should be boldly sweet, salty and sour. Divide the soup among 4 bowls and garnish with cilantro leaves. Serve immediately.


  1. Andrea says:

    Figs. Always figs. Fresh, dried or preserves. Figs make everything better.

  2. CM says:

    Two things: I literally use browned butter and yogurt in any and every thing that would allow it. You cannot go wrong with either of those ingredients!!

  3. Erin says:

    I love cardamom in all kinds of dishes. It’s good in combination with other spices, but I love scandinavian baked goods that profile it individually, and in savory dishes from the middle east that put it front and center.


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