Archive for December, 2012
An Everlasting Meal
Written by Rocky Mountain Woman on December 19, 2012 – 1:04 pm -
This post is in honor of the letter “E” and part of Jenny Matlock’s Alphabet Thursday. For more “E” posts, please click here http://jennymatlock.blogspot.com/
I read “An Everlasting Meal” when I was on vacation this summer. Actually, I inhaled this book. If you are looking for a list of recipes, this book is probably not for you. However, if you are looking for a new way to look at cooking and food in general, this book can be life changing! It’s a philosophy of food preparation based on seasonality and good sense and taste. It’s the way I’ve learned to look at food, written in a beautiful voice with expertise I don’t have. It’s a breath of fresh air and common sense in a world of fast food and complicated recipes with 25 ingredients…
If you are interested, here is the link to Ms. Adler’s website http://tamareadler.com/
Posted in She Loves | 15 Comments »Cornbread!
Written by Rocky Mountain Woman on December 5, 2012 – 1:02 pm -
This post is in honor of the letter “C” and part of Jenny Matlock’s Alphabet Thursday. For more capricious “C” posts, please click here http://jennymatlock.blogspot.com/
This is my favorite version of cornbread, moist, simple and delicious. It’s great with fried chicken, or stew. I love this with a bowl of hot chili on a cold winter’s day!
Ingredient List:
10 T unsalted butter
2 cups cornmeal
2 cups all purpose flour
1/4 cup granulated sugar
1 T baking powder
1/2 t baking soda
1 T Kosher salt
2 large eggs
2 1/2 cups buttermilk
3 T honey
Preheat the oven to 400 degrees
Heat a 10 inch cast iron pan over medium heat for 1 minute, add 8 T butter (one stick) and cook 4 to 5 minutes, swirling the pan so the butter gets brown and nutty smelling. Turn off the heat
Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl
Whisk together the eggs
buttermilk and honey in another bowl
make a well in the middle of the cornmeal/flour mixture and pour the wet ingredients in
whisk until just combined, then fold in the browned butter
Return the cast iron pan to medium heat on the stove top, add the remaining 2 T of butter and when it foams, pour the batter in
Transfer the pan immediately to the preheated oven, bake for 25 or 30 minutes, until set and browned
A little honey and butter, yikes this is good!
Recipe from “Sunday Suppers at Lucques” by Suzanne Goin
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Tags: BreadsPosted in She Cooks | 28 Comments »
