Chili Spiced Sweet Potato Soup

On a heartsick night, this soup seems a perfect antidote to my memories of meals eaten with old lovers. Not only is it ridiculously easy - helpful when your confidence (kitchen or otherwise) is low - but aside from roasting the yams, you don't really have to cook it. And, I offer my humble disclaimer that it doesn't actually contain proper sweet potatoes... but chili spiced yam soup just doesn't sound as sexy.

Here's what you need to make enough for two, or for one tonight and one tomorrow:
3 medium sized yams (i like garnet or jewel)
2 cups veggie stock, simmering
1/4 tsp cumin, or to taste
1/4 tsp chipotle, or to taste
1/2 tsp chili powder, plus extra for garnish
1 tsp fat (i used leftover bacon grease, but you can use butter or oil)
sour cream, for garnish

Here's what you do with it:
preheat oven for 10 min to 350 degrees.
roast yams in their skins about 45 minutes, until soft and sugars are dripping like caramel
a few minutes before yams finish, heat stock to boil and then keep hot over low flame
remove the yam peels, carefully, and eat or feed to your veggie loving dog
place peeled yams and hot stock in blender, or if you're fancy in a pot and use your immersion blender in the pot
add spices, fat and blend until smooth and silky
top off with a dollop of sour cream, chili powder and enjoy each ever-loving spoonful.

here's a shot of the remnants... the kitchen stove light doesn't do a whole lot to show off the color blast happening in the bowl.

Pass me some banana bread

This recipe was lifted from a well known test kitchen source. I reduced the sugar, cooked the bananas on the stove top, and added bourbon to the banana juice reduction (because it was the right thing to do). My first attempt is pictured here. It got good reviews from all those I foisted it on. And you all asked for the recipe. Let me know how your efforts turn out.

*Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days. Makes one 9-inch loaf.

What you need:
1 +3/4 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 large very ripe bananas, peeled (see note*)
1-2 teaspoons good bourbon (I used Bulleit)
8 tablespoons (1 stick) unsalted butter , melted and cooled slightly
2 large eggs
1/2 cup fine organic cane sugar
1 teaspoon vanilla extract

What to do with it:
1. Whisk flour, baking soda, and salt together in large bowl.
2. Place 5 (of 6) peeled bananas in skillet; cover with lid wrap and heat over medium high until bananas are soft and have released liquid, about 5 - 10 minutes. Transfer bananas to mesh strainer placed over bowl and allow to drain 15 minutes (you should have ½ to ¾ cup liquid).
3. Grease bottom of your loaf pan, and preheat oven to 350 degrees.
4. Transfer liquid to medium saucepan and add bourbon, cooking over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, sugar, and vanilla.
5. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Scrape batter into prepared pan.
6. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise.
7. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.