Makes 8 big slices. Takes 35 minutes.
Basic corn bread:
2 cups plain soy milk
2 tsp apple cider vinegar
2 cups cornmeal
1 cup all purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup oil
Jalapeno-onion variety:
1 tbsp canola oil
1 medium sized yellow onion, sliced
3 jalapenos, seeded and sliced thinly
1/4 tsp salt
Double-corn variety:
1 cup fresh or frozen and partially thawed corn kernels
1 tbsp oil
Preheat the oven to 350 degrees. If making plain corn bread, lightly grease the bottom and sides of a cast iron pan and place it in the oven to warm while the oven preheats, then proceed to prepare corn bread. If using a variation, read the following first.
Jalapeno-onion:
Preheat a cast iron skillet over medium heat. Saute the onion and jalapeno in oil for about 5 minutes, until the onions are softened. Add the slat and mix well. Transfer to a bowl. Don't wash the pan, you'll pour the batter right into it in a bit.
Double-corn:
Preheat a cast iron skillet over medium heat. Saute the corn kernels in oil for about 7 minutes, until the corn in slightly browned. Transfer to a bowl. Don't wash the pan, you'll pour the batter right into it in a bit.
Preparing the corn bread:
Combine the soy milk and vinegar in a measuring cut and set aside to curdle as you prepare everything else.
In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture and oil. Use a wooden spoon to mix together until just combined, some lumps are okay. If using the double-corn variety, fold corn into the batter.
Pour the batter into prepared cast iron skillet. If using the jalapeno variety, scatter the topping over the batter in the pan. Bake for 30 to 32 minutes, until a toothpick or butter knife inserted through the middle comes out clean. Remove from the oven and let cool a bit before serving.
Showing posts with label southwest. Show all posts
Showing posts with label southwest. Show all posts
Sunday, August 10, 2008
Salsa Verde
Makes about 2 cups. Takes 40 minutes.
10 tomatillos (husks removed), cleaned and diced
1 tsp olive oil
3 cloves garlic, minced
2 serrano peppers, minced
1/4 tsp sea salt
1 1/2 cups vegetable broth
Juice of 1 lime
1 cup loosely packed fresh cilantro
In a small saucepan over low heat, saute the garlic and chile in oil until fragrant, about 3 minutes. Add the tomatillos and salt, saute until the tomatillos begin to soften and release moisture, about 5 minutes. Add the vegetable broth, bring to a slow boil, and cook for about 20 minutes, stirring occasionally. Remove from the heat, let cook until it is not steaming, then add the cilantro and lime juice. Pour into a blender and blend until relatively smooth, about 30 seconds.
10 tomatillos (husks removed), cleaned and diced
1 tsp olive oil
3 cloves garlic, minced
2 serrano peppers, minced
1/4 tsp sea salt
1 1/2 cups vegetable broth
Juice of 1 lime
1 cup loosely packed fresh cilantro
In a small saucepan over low heat, saute the garlic and chile in oil until fragrant, about 3 minutes. Add the tomatillos and salt, saute until the tomatillos begin to soften and release moisture, about 5 minutes. Add the vegetable broth, bring to a slow boil, and cook for about 20 minutes, stirring occasionally. Remove from the heat, let cook until it is not steaming, then add the cilantro and lime juice. Pour into a blender and blend until relatively smooth, about 30 seconds.
Saturday, August 9, 2008
Southwestern Corn Pudding
Serves 6. Takes 1 hour, 20 minutes.
2 tbsp corn oil
4 cups fresh corn (about 6 ears)
1 red bell pepper, seeded and chopped fine
2 serrano chiles, chopped fine
1 cup coconut milk
1/4 cup cornstarch
1/2 cup cornmeal
2 tbsp pure maple syrup
1 cup finely chopped scallions
1/4 cup finely chopped fresh cilantro
1 tsp salt
1/4 tsp cayenne
Preheat the oven to 350 degrees and lightly grease an 8 inch square baking dish. Saute the corn, bell pepper and chiles in a large skillet for 10 to 12 minutes, stirring occasionally; the corn should be very lightly browned. Meanwhile, stir together the cornstarch and coconut milk until the starch has mostly dissolved.
When the corn and peppers are ready, transfer 2 cups of them to a blender. Add the coconut milk and cornstarch mixture, and pulse about 20 times until the mixture is mostly pureed but not completely smooth.
Transfer to a large mixing bowl and mix with the remaining corn, cornmeal, maple syrup, scallions, cilantro, salt and cayenne.
Pour the batter into a baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.
2 tbsp corn oil
4 cups fresh corn (about 6 ears)
1 red bell pepper, seeded and chopped fine
2 serrano chiles, chopped fine
1 cup coconut milk
1/4 cup cornstarch
1/2 cup cornmeal
2 tbsp pure maple syrup
1 cup finely chopped scallions
1/4 cup finely chopped fresh cilantro
1 tsp salt
1/4 tsp cayenne
Preheat the oven to 350 degrees and lightly grease an 8 inch square baking dish. Saute the corn, bell pepper and chiles in a large skillet for 10 to 12 minutes, stirring occasionally; the corn should be very lightly browned. Meanwhile, stir together the cornstarch and coconut milk until the starch has mostly dissolved.
When the corn and peppers are ready, transfer 2 cups of them to a blender. Add the coconut milk and cornstarch mixture, and pulse about 20 times until the mixture is mostly pureed but not completely smooth.
Transfer to a large mixing bowl and mix with the remaining corn, cornmeal, maple syrup, scallions, cilantro, salt and cayenne.
Pour the batter into a baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.
Roasted Yellow Pepper and Corn Bisque
Serves 6 to 8. Takes 1 hour, 20 minutes.
4 yellow bell peppers
3 cups fresh corn, cut from the cob
1 tbsp vegetable oil
1 medium-size Vidalia or Walla Walla onion, diced
3 cloves garlic
2 hot chiles, sliced thin
1 yellow summer squash, cut in half lengthwise and sliced thin (about 3 cups)
3-4 cups vegetable broth
1 1/2 tsp salt
1 (14 ounce) can coconut milk
1 tbsp pure maple syrup
Juice of 1 lime
1 whole nutmeg
Preheat oven to 375. Cut the stems off the peppers and pull out the seeds. Place on a rimmed baking sheet and bake for about 40 minutes, turning once. The pepper should be very soft and collapsed. When the peppers are done, place them in a plastic bag for about 30 minutes. This will steam them and make the skin very easy to peel away. Remove from bag, peel away the skin, and roughly chop the peppers.
Preheat a soup pot over medium-high heat. Saute the onion in the oil for 5 to 7 minutes, until softened and translucent. Add the garlic and chiles. Saute for another minute or so. Add the corn and squash, and cook for 3 to 5 minutes, until moisture begins to release from the squash. Add the roasted peppers, veggie broth and salt. Cover and bring to a boil. once the soup is boiling, lower the heat and simmer for about 20 minutes, covered.
Add the coconut milk and puree the soup. Let eh soup heat through again and grate the nutmeg with a microplane grated directly into the soup. Add the maple syrup, lime and serve.
4 yellow bell peppers
3 cups fresh corn, cut from the cob
1 tbsp vegetable oil
1 medium-size Vidalia or Walla Walla onion, diced
3 cloves garlic
2 hot chiles, sliced thin
1 yellow summer squash, cut in half lengthwise and sliced thin (about 3 cups)
3-4 cups vegetable broth
1 1/2 tsp salt
1 (14 ounce) can coconut milk
1 tbsp pure maple syrup
Juice of 1 lime
1 whole nutmeg
Preheat oven to 375. Cut the stems off the peppers and pull out the seeds. Place on a rimmed baking sheet and bake for about 40 minutes, turning once. The pepper should be very soft and collapsed. When the peppers are done, place them in a plastic bag for about 30 minutes. This will steam them and make the skin very easy to peel away. Remove from bag, peel away the skin, and roughly chop the peppers.
Preheat a soup pot over medium-high heat. Saute the onion in the oil for 5 to 7 minutes, until softened and translucent. Add the garlic and chiles. Saute for another minute or so. Add the corn and squash, and cook for 3 to 5 minutes, until moisture begins to release from the squash. Add the roasted peppers, veggie broth and salt. Cover and bring to a boil. once the soup is boiling, lower the heat and simmer for about 20 minutes, covered.
Add the coconut milk and puree the soup. Let eh soup heat through again and grate the nutmeg with a microplane grated directly into the soup. Add the maple syrup, lime and serve.
Acorn Squash and Black Bean Empanadas
Makes 12 empanadas, takes 2 1/2 hours to make, total.
Pastry:
2 cups all-purpose flour
1/4 cup cornmeal
2 tbsp sugar
1 tsp salt
1/2 tsp baking powder
1/2 cup shortening
1/2-3/4 cup very cold water
2 tsp apple cider vinegar
Filling:
1 acorn squash (about 1 1/2 pounds)
2 tbsp olive oil
1 red onion sliced in 1-inch pieces
2-3 serrano chiles, sliced thin
2 tsp coriander seeds, smashed
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp salt
2 tbsp water
1 cup cooked black bean, drained and rinsed
2 tbsp fresh lime or lemon juice
2 tsp pure maple syrup
Preheat oven to 400 degrees.
Prepare the pastry:
Combine the flour, cornmeal, sugar, salt and baking powder in a large mixing bowl. Cut the shortening into small chunks and combine with the flour using a pastry cutter. The dough should be crumbly and pebbly.
Combine the vinegar with 1/2 cup water. Add to the dough in three batches, gently tossing with a fork until the dough holds together when pinched. Use up to 1/4 cup more water if needed.
Gather the dough into a ball and knead gently in the bowl a few times until it holds together. Sprinkle a clean work surface with flour and roll out the dough into an 8 x 5 inch rectangle. Place baking parchment on cutting board, gently lift dough onto it, cover with plastic and refrigerate for at least an hour.
Prepare the filling:
Roast the squash by cutting in half lengthwise and scooping out center seeds. Place face down on a greased baking sheet and bake for about 50 minutes, until lit is easily pierced with a fork. Remove from heat and cool, cut side up. Peel squash and cut it into 3/4 inch chunks.
Preheat a large skillet over medium-high heat. Saute the onions and chiles in olive oil for 5 to 7 minutes, until softened. Add coriander seeds and garlic to pan and saute a minute more. Add cumin, salt and 2 tbsp water. Add squash and cook for about 5 minutes, stirring often to coat. Add black beans and heat thoroughly. Lastly, add lemon juice adn maple syrup. Turn off heat and prepare empanada dough.
Creating the empanadas:
Grease a baking sheet and set it aside. Grab the dough and slide it off the cutting board. Roll it out into a 9 x 12 inch rectangle. Trim edges to make it even. Slice the doguh into 3 inch squares- four cuts across and 2 cuts lengthwise.
Take a square and roll it out a bit more to about 6 inches square. Place 2 tbsp filling on half of dough, leaving about 1/2 inch of space at the bottom point. Fold over the dough so that it makes a triangle. Pinch together seams with a fork or fingers.
Bake for 25 to 30 minutes until golden brown!
Pastry:
2 cups all-purpose flour
1/4 cup cornmeal
2 tbsp sugar
1 tsp salt
1/2 tsp baking powder
1/2 cup shortening
1/2-3/4 cup very cold water
2 tsp apple cider vinegar
Filling:
1 acorn squash (about 1 1/2 pounds)
2 tbsp olive oil
1 red onion sliced in 1-inch pieces
2-3 serrano chiles, sliced thin
2 tsp coriander seeds, smashed
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp salt
2 tbsp water
1 cup cooked black bean, drained and rinsed
2 tbsp fresh lime or lemon juice
2 tsp pure maple syrup
Preheat oven to 400 degrees.
Prepare the pastry:
Combine the flour, cornmeal, sugar, salt and baking powder in a large mixing bowl. Cut the shortening into small chunks and combine with the flour using a pastry cutter. The dough should be crumbly and pebbly.
Combine the vinegar with 1/2 cup water. Add to the dough in three batches, gently tossing with a fork until the dough holds together when pinched. Use up to 1/4 cup more water if needed.
Gather the dough into a ball and knead gently in the bowl a few times until it holds together. Sprinkle a clean work surface with flour and roll out the dough into an 8 x 5 inch rectangle. Place baking parchment on cutting board, gently lift dough onto it, cover with plastic and refrigerate for at least an hour.
Prepare the filling:
Roast the squash by cutting in half lengthwise and scooping out center seeds. Place face down on a greased baking sheet and bake for about 50 minutes, until lit is easily pierced with a fork. Remove from heat and cool, cut side up. Peel squash and cut it into 3/4 inch chunks.
Preheat a large skillet over medium-high heat. Saute the onions and chiles in olive oil for 5 to 7 minutes, until softened. Add coriander seeds and garlic to pan and saute a minute more. Add cumin, salt and 2 tbsp water. Add squash and cook for about 5 minutes, stirring often to coat. Add black beans and heat thoroughly. Lastly, add lemon juice adn maple syrup. Turn off heat and prepare empanada dough.
Creating the empanadas:
Grease a baking sheet and set it aside. Grab the dough and slide it off the cutting board. Roll it out into a 9 x 12 inch rectangle. Trim edges to make it even. Slice the doguh into 3 inch squares- four cuts across and 2 cuts lengthwise.
Take a square and roll it out a bit more to about 6 inches square. Place 2 tbsp filling on half of dough, leaving about 1/2 inch of space at the bottom point. Fold over the dough so that it makes a triangle. Pinch together seams with a fork or fingers.
Bake for 25 to 30 minutes until golden brown!
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