Firecracker Cornbread Recipe
3 tablespoons butter
1 teaspoon red pepper flakes (optional)
1 cup whole wheat pastry flour (or all-purpose flour)
3/4 cup instant cornmeal (or instant polenta) or fine-grain cornmeal
1/4 cup natural cane sugar (or brown sugar)
1 tablespoon baking powder
1 1/2 teaspoons fine grain sea salt
1 cup buttermilk (or milk)
1 large egg
2 1/2 cups corn, fresh (or at room temperature if previously frozen)
more butter for drizzling (optional)
Preheat your oven to 350F degrees, with a rack in the middle.
Just before you make the batter, in a small saucepan, melt the butter, stir in the red pepper flakes, and pour into a 9-inch pie tin (I have an enameled cast-iron one that is perfect) or equivalent baking dish. Place in the hot oven.
In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, egg, and corn. Pour the wet ingredients over the dry and stir until just combined. Now very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 30 - 40 minutes or until the edges are golden and the center is just set. Remove and drizzle with a bit of melted butter (optional).
Makes 10 slices.
Source: http://www.101cookbooks.com/archives/firecracker-cornbread-recipe.html
Thursday, January 22, 2009
Friday, January 9, 2009
Wild Rice with Butternut Squash, Leeks, and Corn
Wild Rice with Butternut Squash, Leeks, and Corn
10 Servings
Source: Bon Appetit, November 2008, c/o Jill Ricker
1 1/2 cups Wild Rice (about 9 ounces)
2 tsps coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-lb squash)
3 tbsp olive oil
6 tbsp (3/4 stick) butter, divided (Jill's note: or much less, like 1 tbsp, and it still turns out fine)
1 1/2 cups finely chopped leeks, white part only
1 1/2 cups frozen white corn kernels, thawed (Jill's note: make sure it's small corn)
1 tbsp chopped fresh Italian parsley
Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 tsps coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, and slightly split, about 45 minutes (although it varies). Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. Can be made 1 day ahead. Cover and chill.
Preheat oven to 350 F. Oil rimmed baking sheet. Toss squash cubes and 3 tbsp oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. (Jill's note: cook longer, make sure it's not hard) Transfer squash to bowl. Cool. Can be made 1 day ahead. Cover and chill.
Melt 4 tbsp butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tbsp butter and parsley. Season with salt and pepper. Transfer to bowl and serve.
Dan's notes:
Sarah suggested more wild rice.
10 Servings
Source: Bon Appetit, November 2008, c/o Jill Ricker
1 1/2 cups Wild Rice (about 9 ounces)
2 tsps coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-lb squash)
3 tbsp olive oil
6 tbsp (3/4 stick) butter, divided (Jill's note: or much less, like 1 tbsp, and it still turns out fine)
1 1/2 cups finely chopped leeks, white part only
1 1/2 cups frozen white corn kernels, thawed (Jill's note: make sure it's small corn)
1 tbsp chopped fresh Italian parsley
Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 tsps coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, and slightly split, about 45 minutes (although it varies). Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. Can be made 1 day ahead. Cover and chill.
Preheat oven to 350 F. Oil rimmed baking sheet. Toss squash cubes and 3 tbsp oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. (Jill's note: cook longer, make sure it's not hard) Transfer squash to bowl. Cool. Can be made 1 day ahead. Cover and chill.
Melt 4 tbsp butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tbsp butter and parsley. Season with salt and pepper. Transfer to bowl and serve.
Dan's notes:
Sarah suggested more wild rice.
Sunday, December 14, 2008
Kheera, Tamatar aur Pyaz ka Raita
Cucumber, Tomato and Onion Raita also called Kheera, Tamatar aur Pyaz ka Raita
2 cups plain yogurt
1 small red onion, finely minced
1 medium tomato - finely minced
1/2 cup finely chopped cucumber
2 green chillies, finely minced
1 tbs. chopped cilantro leaves minced
Salt to taste
1/2 tsp. coarsely ground roast cumin seeds.
1/4 tsp. coarsely ground roast cumin seeds for garnish
1/4 tsp. red chilli for garnish (optional)
To make, mix all ingredients together in a large bowl and transfer to a serving bowl. Garnish with a sprinkle of roast cumin and chopped red chilli. Serve chilled.
Source: http://www.indianfoodsco.com/Recipes/Raita/Raita.htm
2 cups plain yogurt
1 small red onion, finely minced
1 medium tomato - finely minced
1/2 cup finely chopped cucumber
2 green chillies, finely minced
1 tbs. chopped cilantro leaves minced
Salt to taste
1/2 tsp. coarsely ground roast cumin seeds.
1/4 tsp. coarsely ground roast cumin seeds for garnish
1/4 tsp. red chilli for garnish (optional)
To make, mix all ingredients together in a large bowl and transfer to a serving bowl. Garnish with a sprinkle of roast cumin and chopped red chilli. Serve chilled.
Source: http://www.indianfoodsco.com/Recipes/Raita/Raita.htm
Sunday, November 23, 2008
Cheddar Cheese Chowder
Serves 8-10?
3 cups broth
4 medium potatoes, peeled and cubed into bite sized pieces
1 medium onion, finely chopped
1 cup sliced carrots, or more to taste
1/2 cup diced green pepper
1/3 cup butter
1/3 cup flour
3 1/2 cups milk
3 cups grated sharp cheddar cheese
1/4 tsp hot sauce, optional
Simmer vegetables in broth until tender. Turn heat off.
Make a roux by heating butter and flour on low. Cook 1-2 minutes. Gradually add milk and cheese, stirring until smooth & melted.
Pour cheese sauce into veggie soup mixture. Serve immediately. Do not boil.
Source: Sally Dansey
3 cups broth
4 medium potatoes, peeled and cubed into bite sized pieces
1 medium onion, finely chopped
1 cup sliced carrots, or more to taste
1/2 cup diced green pepper
1/3 cup butter
1/3 cup flour
3 1/2 cups milk
3 cups grated sharp cheddar cheese
1/4 tsp hot sauce, optional
Simmer vegetables in broth until tender. Turn heat off.
Make a roux by heating butter and flour on low. Cook 1-2 minutes. Gradually add milk and cheese, stirring until smooth & melted.
Pour cheese sauce into veggie soup mixture. Serve immediately. Do not boil.
Source: Sally Dansey
Tuesday, November 18, 2008
Gujrati Dal
Mixed lentils and vegetable stew
1 cup mixed yellow lentils, pink lentils, yellow split peas, and yellow split mung beans (toovar, masar, channa, and moong dal)
3 tomatoes (about 3/4 lb)
1 small eggplant (about 3/4 lb.)
1 squash/zucchini (6-7 in.)
1/2 tsp turmeric
1 tbsp chopped ginger
1 tsp chopped garlic (optional)
2 green chilis, seeded and minced, or 1/3 tsp red pepper
4 tbsp ghee
3/4 tsp black mustard seeds
3/4 tsp cumin seeds
1/3 tsp ground asafetida
2 1/2 tsp salt
8 kari leaves or 2 tbsp chopped fresh cilantro
Pick over and wash dal (lentils/etc). Soak in a bowl in 2 in. of water for 2 hours, drain.
Blanch and peel tomatoes, cut into 1-inch wedges. Cut eggplant and squash into thick 1 1/2 inch sticks, like short french fries.
Put dal in a deep pot with turmeric, ginger, garlic, chilies, and 3 cups of cold water, and bring to a boil. Reduce heat, cook 45 minutes or until fully cooked and tender. Turn off heat, let cool a bit, puree. There should be 4 cups of puree; if not, add water.
Heat ghee on high heat, add mustard seeds. When they're done popping (very quick), add cumin seeds. When they turn dark (about 10 seconds), add asafetida, stir, add tomatoes. Cook 3-4 minutes, stirring, but not mashing up tomatoes. Add eggplant and squash, cook 3 more minutes.
Add lentil puree and salt, boil, simmer 20 minutes or until vegetables are cooked and tender. Add kari or cilantro and serve.
Dan's note: watch out for the asafetida! It is intense! Your kitchen will smell like it! Don't use too much or your food will all smell like it! Also, when it says "there should be 4 cups of puree there", I think maybe more like 3. It's real thin if you add water to make 4 cups.
Source: Classic Indian Cooking by Julie Sahni, pg. 280-282
1 cup mixed yellow lentils, pink lentils, yellow split peas, and yellow split mung beans (toovar, masar, channa, and moong dal)
3 tomatoes (about 3/4 lb)
1 small eggplant (about 3/4 lb.)
1 squash/zucchini (6-7 in.)
1/2 tsp turmeric
1 tbsp chopped ginger
1 tsp chopped garlic (optional)
2 green chilis, seeded and minced, or 1/3 tsp red pepper
4 tbsp ghee
3/4 tsp black mustard seeds
3/4 tsp cumin seeds
1/3 tsp ground asafetida
2 1/2 tsp salt
8 kari leaves or 2 tbsp chopped fresh cilantro
Pick over and wash dal (lentils/etc). Soak in a bowl in 2 in. of water for 2 hours, drain.
Blanch and peel tomatoes, cut into 1-inch wedges. Cut eggplant and squash into thick 1 1/2 inch sticks, like short french fries.
Put dal in a deep pot with turmeric, ginger, garlic, chilies, and 3 cups of cold water, and bring to a boil. Reduce heat, cook 45 minutes or until fully cooked and tender. Turn off heat, let cool a bit, puree. There should be 4 cups of puree; if not, add water.
Heat ghee on high heat, add mustard seeds. When they're done popping (very quick), add cumin seeds. When they turn dark (about 10 seconds), add asafetida, stir, add tomatoes. Cook 3-4 minutes, stirring, but not mashing up tomatoes. Add eggplant and squash, cook 3 more minutes.
Add lentil puree and salt, boil, simmer 20 minutes or until vegetables are cooked and tender. Add kari or cilantro and serve.
Dan's note: watch out for the asafetida! It is intense! Your kitchen will smell like it! Don't use too much or your food will all smell like it! Also, when it says "there should be 4 cups of puree there", I think maybe more like 3. It's real thin if you add water to make 4 cups.
Source: Classic Indian Cooking by Julie Sahni, pg. 280-282
Monday, November 17, 2008
Safaid Channe
(Chickpeas in ginger sauce)
3 15-oz. cans chickpeas, or 4 c. cooked chickpeas with 1 c. liquid
1/4 c. vegetable oil
2 c. finely chopped onions
2 tsp garlic, minced
2 tbsp ginger, shredded
2 tbsp ground coriander
1/3 tsp ground cardamom
1/2 tsp mango powder, or 1 1/2 tsp lemon juice
1/4 tsp red pepper
1/4 tsp black pepper
1 medium tomato, chopped, or 1/2 c. canned diced tomatoes
1 tsp salt (or to taste)
Garnish:
1 medium onion, peeled and thinly sliced
1 green chili, shredded
Drain chickpeas, saving liquid.
Heat oil on medium-high. Fry onions for 5 minutes or until light brown, stirring so they don't burn.
Add garlic and ginger, reduce to medium, fry 2 minutes. Add spices, stir. Add tomatoes, cook until the oil begins to separate from the mixture, about 6 minutes.
Add the chickpea liquid, the lemon juice (if you're using it), salt, and 1/2 cup water (optional). Simmer 10 minutes, covered, or until it's a pulpy gravy. Add the chickpeas and cook, covered, for 10 more minutes. Turn off heat, check for salt, garnish and serve.
Source: Classic Indian Cooking by Julie Sahni, pg. 274-275
3 15-oz. cans chickpeas, or 4 c. cooked chickpeas with 1 c. liquid
1/4 c. vegetable oil
2 c. finely chopped onions
2 tsp garlic, minced
2 tbsp ginger, shredded
2 tbsp ground coriander
1/3 tsp ground cardamom
1/2 tsp mango powder, or 1 1/2 tsp lemon juice
1/4 tsp red pepper
1/4 tsp black pepper
1 medium tomato, chopped, or 1/2 c. canned diced tomatoes
1 tsp salt (or to taste)
Garnish:
1 medium onion, peeled and thinly sliced
1 green chili, shredded
Drain chickpeas, saving liquid.
Heat oil on medium-high. Fry onions for 5 minutes or until light brown, stirring so they don't burn.
Add garlic and ginger, reduce to medium, fry 2 minutes. Add spices, stir. Add tomatoes, cook until the oil begins to separate from the mixture, about 6 minutes.
Add the chickpea liquid, the lemon juice (if you're using it), salt, and 1/2 cup water (optional). Simmer 10 minutes, covered, or until it's a pulpy gravy. Add the chickpeas and cook, covered, for 10 more minutes. Turn off heat, check for salt, garnish and serve.
Source: Classic Indian Cooking by Julie Sahni, pg. 274-275
Gobhi Matar Rasedar
(Cauliflower, peas, and potatoes in a soupy sauce)
1 small head cauliflower (1-1 1/4 lb.), washed, broken into about 1 1/2 inch flowerets/slices
2 medium potatoes (about 1/2 lb.), peeled, cut into 6 pieces
1/2 c. ghee or vegetable oil
2 tsp cumin seeds
1 tsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
1/2-1 tsp red pepper
1 1/2 c. shelled peas, or 10 oz. frozen peas, defrosted
1 1/2 c. pureed or chopped fresh tomatoes, or 3/4 c. canned tomato puree (or canned tomatoes, which I prefer)
4 tsp salt
3 tbsp fresh cilantro (or 1 1/2 tbsp dry cilantro)
Heat the ghee on medium-high. Add cumin, fry until dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, and red pepper, stir, and immediately add cauliflower, potatoes, and peas (if fresh). Fry, stirring constantly, until the vegetables sear a bit, about 5 minutes. It'll be very dry, don't worry; just try not to let it burn. Add tomato puree, fry until it thickens and the fat separates a little, about 3 minutes.
Add water as needed, up to 3 c., and the salt. Reduce heat, simmer covered, until tender and cooked through, about 15 minutes. Add peas (if frozen), cook 5 minutes, turn off heat. Season, top with cilantro, serve in bowls.
Source: Classic Indian Cooking by Julie Sahni, pg. 256-258
1 small head cauliflower (1-1 1/4 lb.), washed, broken into about 1 1/2 inch flowerets/slices
2 medium potatoes (about 1/2 lb.), peeled, cut into 6 pieces
1/2 c. ghee or vegetable oil
2 tsp cumin seeds
1 tsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
1/2-1 tsp red pepper
1 1/2 c. shelled peas, or 10 oz. frozen peas, defrosted
1 1/2 c. pureed or chopped fresh tomatoes, or 3/4 c. canned tomato puree (or canned tomatoes, which I prefer)
4 tsp salt
3 tbsp fresh cilantro (or 1 1/2 tbsp dry cilantro)
Heat the ghee on medium-high. Add cumin, fry until dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, and red pepper, stir, and immediately add cauliflower, potatoes, and peas (if fresh). Fry, stirring constantly, until the vegetables sear a bit, about 5 minutes. It'll be very dry, don't worry; just try not to let it burn. Add tomato puree, fry until it thickens and the fat separates a little, about 3 minutes.
Add water as needed, up to 3 c., and the salt. Reduce heat, simmer covered, until tender and cooked through, about 15 minutes. Add peas (if frozen), cook 5 minutes, turn off heat. Season, top with cilantro, serve in bowls.
Source: Classic Indian Cooking by Julie Sahni, pg. 256-258
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