Sunday, October 4, 2015

Texas Skillet Cornbread

Texas Skillet Cornbread
Terry Thompson-Anderson (Texas Food & Wine Gourmet)


1 c cake flour
1 T baking powder
1/2 tsp salt
2 T sugar
1 c cornmeal
3 eggs
1/4 c Crisco
1 c milk
1/2 c onion, chopped
3 jalapenos, seeded and minced
1 c (4 oz) asadero cheese, shredded

Preheat oven to 425. Grease a cast iron skillet with Crisco and place in oven while you prepare the batter.

Sift together the cake flour, baking powder, sat, and sugar. Add cornmeal and toss to blend.

In separate bowl, add all remaining ingredients and stir to combine. Add to wet ingredients and stir only enough to combine - do not overstir.

Pour batter into pre-heated pans. Return to oven and bake for 20 minutes, or until a skewer comes out clean.

Friday, May 29, 2015

Oven Risotto with Kale Pesto

This is a terrific send-off for end-of-season kale. Or, because it is just very yummy and filling, a good way to incorporate more kale into your diet.

Oven Risotto with Kale Pesto
Bon Appetit

1/2 c walnuts, coarsely chopped, divided
4 T olive oil, divided
1 onion, finely chopped
1 c arborio rice
salt and pepper
1/2 c dry white wine
1 clove garlic
1 c parsley leaves
3 T chives, chopped
2 c Tuscan kale, divided
2 T butter
3 oz parmesan, grated (about 2 c)

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.

Meanwhile, heat 2 Tbsp. oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent, 5–8 minutes. Stir in rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes.

Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2 cups very hot water; season with salt and pepper. Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15–18 minutes (it should be undercooked).

Meanwhile, pulse garlic and half of toasted walnuts in a food processor until very finely ground. Add parsley, chives, half of kale, remaining 2 Tbsp. oil, and 1/4 cup cold water; process until smooth; season pesto with salt and pepper.


Set saucepan over medium heat. Add 3/4 cup very hot water and cook rice, stirring constantly, until it is tender but still has some bite and sauce is creamy, about 3 minutes. Stir in pesto, butter, three-quarters of Parmesan, and remaining kale. Adjust consistency with water, if needed; season with salt and pepper. Serve topped with remaining walnuts and cheese.

Wednesday, May 27, 2015

Fettuccine with Asparagus and Lemon Cream Sauce

Fettuccine with Asparagus and Lemon Cream Sauce
Boston magazine

1 lb fettuccini pasta
2 bunches asparagus, snapped, in 1" pieces
4 T butter
4 shallots, chopped
1/2 c heavy cream
rind and juice from 1 lemon
1 c Parmesan, grated

Bring a large pot of salted water to a boil. Add the fettuccine. Cook, stirring occasionally, for 5 minutes. Add the asparagus and cook 2 minutes more, or until asparagus and pasta are tender, but still have some bite. Dip a heatproof measuring cup into the pasta water and remove 1 cup. Drain the pasta mixture into a colander, and return to the pot.

2. Meanwhile, in a large skillet over medium heat, melt the butter. Add the shallots and cook, stirring often, for 5 minutes. Add the cream, lemon rind and juice, 1 cup Parmesan, ½ cup pasta cooking water, salt, and pepper.

3. Pour the sauce over the pasta mixture, and cook, tossing gently, for 2 minutes or until the mixture is hot. Add more pasta cooking water, 2 tablespoons at a time, to make a saucier dish. Taste for seasoning and add more salt and pepper, if you like. Divide among 4 deep bowls and sprinkle with Parmesan

Tuesday, May 26, 2015

Calabacitas con Queso Rellenos


Calabacitas con Queso Rellenos

2 T canola oil
1/2 c yellow onion, chopped
2 T garlic, chopped
1 1/2 c zucchini or squash, diced
3/4 c corn kernels
4 T anaheim chile, peeled, seeded, diced
1/2 c tomato, chopped
salt and pepper
1 1/2 c queso fresco, crumbled
4 poblano peppers
2 oz cilantro

Preheat oven to 400

heat oil in a saute pan over medium heat. Add onion and suate 1 minute until they just begin to soften. Add garlic, zucchini, corn, and Anaheim chiles. Saute 4-5 minutes, stirring constantly, until the zucchini becomes fairly soft.

Add tomatoes and cook anotehr 4 minutes, stirring constantly. The zucchini and tomatoes will give off a fair amount of water, making the mixture a little wet. Season with salt and pepper.

Let mixture cool. Fold in 1 c queso fresco.

Stur rellenos and bake in oven for 10 minutes.

Remove from oven and sprinkle with remaining queso fresco and cilantro.

Serve with green rice and black beans.

Serve with homemade tortillas.