Monday, December 13, 2010

Cornbread Supper, December 13, 2010: A Mystery Flan


Each Cornbread Supper has its own firsts and distinctions. Tonight before Supper began, we found in the front door a gift of homemade flan -- that face-in-the-moon, above, is luscious caramel yummy goodness -- with a container of homemade whipped cream alongside. As if the universe or a kind anonymous friend had listened in to Rona talking over the weekend about flan being her favorite dessert -- and then delivered one in a pretty blue Pyrex pie plate that twins Rona's own. So - we had a mystery donor contributing to a bountiful dessert table, rich with tiny chocolate-frosted, cream-filled eclairs, and Pumpkin-Chocolate-Cranberry-Pecan-Pumpkin Seed COOKIES with Cinnamon frosting, below.


On the coldest night for Cornbread Suppers so far this year -- temps around 20 degrees F., ice and snow crunching on Campsie and beyond -- people brought beautiful hearty stews, soups, and chili.


  • Curried Carrot Soup w/Potatoes, dill, etc. Chicken broth




  • Potato Soup



  • Chicken Cacciatore Stew: 3 Cheese Ravioli, Chicken/Broth, Tomatoes, Chard: Yumminess






And chili that was too busy getting all heated up to bother being photographed.

Other wonderful tastes of this evening:
  • Quinoa Salad (cilantro, jalapeño, black bean...)
  • Roasted local beets, turnips, carrots, sweet potatoes, onions, garlic, rosemary. Oliva Bella oil, salt, pepper
  • Chleb: Czech Peasant Bread
  • Onion-Cornbread Bread Pudding; has Kentucky beef, bacon, eggs, milk, cornbread, cheese, and more; not vegetarian, no gluten
  • Plain Kentucky black skillet cornbread
  • Cranberry Apple Pecan Oatmeal Casserole
Cornbread Suppers so appreciates people convening for conviviality even when it's not convenient!

      Cornbread Supper, December 6, 2010


      A good crowd came on a cold December night, and we ate heartily. Pinto beans cooked with a Kentucky ham hock, and multiple cornbreads with multiple add-ins - those were the basics. And then:

      • Spring mix, strawberries, grapefruit, feta, walnuts, pomegranate, poppy seed dressing
      • Whole Wheat Peanut Butter Banana Bread w/Pecans
      • Collards & butter nut: tiny bit spicy
      • Beet fries
      • Homemade cheese curds sautéed in a little homemade butter (all KY!), salt, parsley, vegetarian


      A loaded dessert table, beginning with the peanut butter fudge, above, and including homemade chocolate ice cream with peppermint crush,

      Tuesday, November 30, 2010

      Monday, November 29, 2010: Beautiful Food, Small Crowd, all Grown Up


      It's officially Eggnog Time! Supreme Eggnogster and neighbor Mick Jeffries brought a festive bottle across the street, and the season officially began. Thank you, Mick!


      The bounty of Seedleaf greens, mixed with the Clear The Campsie Garden greens meant a huge offering, on top of polenta with homemade feta.


      And yes, we benefited from post-Turkey-ism, too. This beautiful dark soup was one of two that brilliantly and wisely used the flavors of the big holiday meal to make new, tasty foods.


      This popular dish of roast root vegetables arrives most Mondays in this season, thanks to faithful Supperian David Elbon. Its usual life span after arrival: about 3.5 minutes.

      Good foods from November 29 that were noted on left-behind Food Description Slips:
      • Autumn Potatoes: Red and purple potatoes, herb & garlic infused cream & Parmesan on top: Baked Goodness (amen)
      • Sweet Bourbon Corn Pudding
      • Turkey, Basmati, Carrots, Onions, Greens
      • Chunky Cinnamon Applesauce
      • Turkey Soup with lots of mushrooms, barley, carrots, parsnips, + etc.
      • Scallion Parmesan Cornbread, no gluten, vegetarian
      • Feta-Polenta with Mixed Seedleaf/Campsie 4-Minute Greens; vegetarian
      • Plain Black Skillet Cornbread; no gluten, veg
      • Homemade Butterscotch Pudding
      • Peanut Oatmeal Chocolate Chip Cookies

      Foods your documentarian witnessed (and remembers) that did not show up in the left-behind slips:

      • Roast Salmon
      • Mixed roast root vegetables (as you saw, above)
      • Homemade bread (multiples)
      • Vegetable Salad
      • Homemade Eggnog (also above)
      We missed only the usual cheering collection of children and babies, all of whom must have been sleeping away the effects of Thanksgiving over-indulgence. Cornbread Suppers is usually a two-storey event, with tall people and short people generously sharing the space. When the short people are not present, the gathering is quieter, and we still enjoy it, but we know one flavor is temporarily missing.

        Sweet Bourbon Corn Pudding

        Cornbread Supper regular (and recipe sleuth) Elise Mandel brought this sweet dish to Supper on November 29, 2010. Here's the recipe. Thank you, Elise!

        Yum!

        Preheat oven to 350 and butter an 8 x 8 baking dish.

        2 large eggs
        3/4 c evap. milk
        MIX together.
        ADD all the rest:
        2 cups creamed corn (i just used one whole can)
        2 cups corn kernels
        2 TB melted butter
        3 TB brown sugar
        3 TB cornstarch mixed w/ 2TB bourbon
        l/2 tsp nutmeg
        dash ground white pepper
        (Cajun spice)
        Bake 45 - 48 minutes or until lightly browned. 
        Serve warm.

        Monday, November 29, 2010

        Butterscotch Pudding, Adapted from David Lebovitz

        With wonderful local milk, we sometimes make Butterscotch Pudding for Cornbread Suppers. David Lebovitz, former pastry chef at Chez Panisse and presently a cookbook author and food writer who lives in Paris (the one in France), developed and published this Butterscotch Pudding recipe.

        You can cook the Lebovitz recipe just as printed and have good success. Here are ways we have tweaked it:

        1. I have doubled and (almost unheard of) quintupled this recipe, cooking it in a slow cooker to avoid all the stirring. I do stir a lot, but I know it won't burn, at least. The end result is usually lumpy and weird in texture, and then it become silky smooth after I blend it for about 30 seconds (in batches) in my blender. Awesome.

        2. As written, the recipe is unnecessarily sweet. Cut the brown sugar to a rounded 1/2 cup, and it seems wonderfully balanced.

        3. For flavorings, lots of options. We have replaced the whiskey with vanilla. We have used two teaspoons each of Bourbon, dark rum, and vanilla. All are delicious. The whiskier version may give parents pause a child food, so sometimes we just use vanilla (which, of course, is itself alcohol - but not MUCH alcohol.)

        Wednesday, November 24, 2010

        November 22, 2010 - a warm winter's night, complete with outdoor dining and play

        It isn't all cornbread at Cornbread Suppers. People make excellent homemade breads, bring beautiful bakery loaves, and honor the wheat impulse in all manner of ways.



        With the mostly warm fall, our heritage rose (Rona's grandmother's polyanthus type, name unknown) keeps on supplying beauty for our gatherings.


        And about wheat -- semolina, in fact -- the arrival of friends from Lexington Pasta Company carrying a bounty of their signature fresh pasta typically causes an all-ages rush to the table.

        Things get hectic around the Cornbread Supper table at about 6:15 PM, as the crowd arrives, many bearing hot dishes and needing trivets and ladles and scoops and so on - so sometimes the bearers never get to the little slips of paper and pens to complete their little Food Description Slips. But your documentarian enjoys those that are completed and left behind, and also enjoys sharing them, usually verbatim, with you. From this week:
        • Venison Chipotle Beans
        • Chelb (Czech) Peasant Bread
        • Smoked sausage, butternut squash, and wild rice soup
        • Macaroni & Cheese: Whole Wheat Penne, Broccoli! From the New York Times website (veggie Thanksgiving recipe)
        • Green w/carrots in peanut oil; Elmwood Stock Farm
        • Local turnips, beets, carrots, onion, garlic, sage, oregano. Oilve Bella oil
        • Plain Old Kentucky Cornbread: no sugar, no flour, vegetarian
        • Nearly final Campsie tomatoes, w/onions, bread crumbs, Kenny's Kentucky Blue Cheese
        • Mexican Cornbread; contains beef, one end contains extra layer of Poblano chilis; no sugar or flour
        • Vegetarian Cornbread: Blue (Cheese) + Green (Campsie onions); no sugar, no flour
        • Pumpkin* & Cream Cheese* Brownies [*They kind of skimped on the pumpkin & cheese] (sic -- straight from the Food Description Slip!)

        Thursday, November 18, 2010

        Cornbread Suppers, November 8 and 15, 2010


        Again. Two separate weeks' precious little Food Description Slips, dropped and commingled. Bad bad documentarian! So - one post for two weeks.

        Lots of people come to Cornbread Supper these days. On November 8, despite the date, perhaps 20 people sat on the front porch during Supper. Not so on chillier November 15, when people stayed indoors, filled all the chairs, some of the stairs, and sometimes sat in the floor, seeming to have a lively fine time no matter what. Certainly their hosts and documentarian are enjoying these fine groups.

        Foods have been hearty and beautiful. The cornbreads have been not quite bountiful enough, and that's about to change with a renewed commitment to Plenty of the Main Thing Going Forward.

        Looking backward one more time, here are the contents of the Food Description Slips, two weeks mixed together:
        • Black Pepper-Parmesan Cornbread - vegetarian, no gluten
        • Roasted local turnips, carrots, sweet potatoes, onion, garlic, and sage; olive oil from Oliva Bella
        • Collards & Turnips (just barely)
        • Homemade Mozz
        • Vegan ------ has almonds
        • Guacamole
        • London-Ferrell Greens w/Reed Valley Apples
        • Chelb (peasant) Bread
        • Homemade Mozz w/herbs
        • Cream of Tomato Soup (KY milk, tomato juice, flour) Contains dairy & wheat; vegetarian
        • Campsie Tomatoes & Herbs; homemade fresh milk mozzarella (not pasteurized)
        • Curried Rolling Fork Farm Butternut Squash Bisque w/Apples & Almonds
        • Split Pea Soup with pork. Not vegetarian!
        • Braised Cabbage & Apples
        • Roast Whole Balsamic Carrots
        • Roasted Turnips, Kale, Broccoli tossed w/olive oil/salt/pepper
        • Mesclun, raspberrie, pomegranate, walnuts, feta, poppy seed dressings
        • Mac & Cheese; onions, garlic, bacon
        • Fried apples & onions from Laura Ingalls Wilder's Farmer Boy
        • Artichoke & Spinach; has flour, cheese

        Sunday, October 31, 2010

        We join the Day of the Dead celebration on November 1, 2010

        Festival del Dia de los Muertos, the awe-inspiring Day of the Dead celebration, takes place on Monday night this year. Since this grand event happens in and around Campsie Place, we will not have Cornbread Supper, but will join the festival.

        Here are some photos from the 2008 Festival that may be of interest,








        Tuesday, October 26, 2010

        Cornbread Supper, October 25, 2010

        It's still warm outside, and still possible to cook with fresh local foods, as some people do each week for Cornbread Supper -- but be assured that's not a requirement! Cornbread Suppers are easy potlucks, so whatever works for you will work for the meal -- including just coming with nothing at all, and joining the conviviality.

        Here's what the little hand made Food Identification Papers had to say after people left:
        • "Bread" Salad: Tomato, Avocado, Peas, Corn, Artichoke, Balsamic, Garlic, Olive Oil, Basil, Feta, Mozzarella
        • Local Turnips, Beets, Sweet Potatoes, Onions, Garlic, Mushrooms; Olive Oil from Oliva Bella; Exotic Rosemary, Salt & Pepper
        • Chicken Soup: Spicy
        • Potato Soup: Potatoes, Onion, Milk, Water, Salt, Butter, Rosemary
        • Good Old Beans & Rice w/Parmesan Reggiano on top
        • Manchego Cheese
        • Tomato - Onion - Serrano Cornbread Custard, vegetarian, contains gluten
        • Spinach Salad: Apple Cider Vinaigrette, Avocado, Tomatoes, Red Onion, Carrots
        • Three Bean Pasta Salad
        • Mac & Cheese
        • Campsie Beans w/Vinaigrette (in photo, above)
        • Pumpkin Fudge from The Sweet Shoppe in Hodgenville, Kentucky [Best of Show (Sweets) in the recent Incredible Food Show]

        Plus a few things not noted on little slips of paper:
        It was all so very tasty!

        Cornbread Supper, October 18, 2010


        That's the Janice Kay Cornbread Muffins with Blueberries cooling before Cornbread Supper began this week. The big, fat, frozen Reed Valley Orchard blueberries went straight from freezer to oven, and it all worked out. They didn't lose their identities.

        As for the rest of us, we had a hard time not losing our heads in the face of amazing foods, including these:
        • Local Farmers Market Lima Beans, Herbs, and Garlic Butter
        • Cauliflower Curry w/Sweet Potatoes, Tomato, Garbanzo, Peanuts & Almonds, Coconut Milk
        • Campsie & Henkle Heirloom Tomatoes w/Homemade Kentucky feta
        • Multi-pepper Cornbread, vegetarian, no gluten
        • Somewhat Loaded Brownies
        • Roast Fall Veggies
        • More desserts that didn't get named, but included a handmade upside down cake and a pumpkin mousse/caramel corn extravaganza for which we may, in time, get to post a recipe.

        Sunday, October 24, 2010

        "What should I bring?"


        > Yourself.
        > Friends and family members.

        Then, and only then, if you have time, energy, and means, we invite you to contribute to the shared meal.
        > Food you make
        > Food you buy
        > Food you grow
        > Wine, juice, sparkling water

        All manner of foods come to cornbread supper, from blue-iced bakery cupcakes to home-cooked butterbeans from the cook's backyard. Bowls of fresh fruit. Simple salads. Meat dishes, and vegetarian ones, and vegan ones.

        Yes, and cornbread. We LOVE it when people bring their own cornbread and corn-based dishes. We have yet to see a cornbread at Cornbread Suppers that happy eaters failed to appreciate. So if you're inclined, bring your cornbread.

        Many diverse palates come to Cornbread Supper, and so many kinds of food and drink are offered and eaten. It's not all Slow Food or fancy food or homemade food -- though we adore and celebrate all those good things, of course. It's whatever you like and want to share.

        Tuesday, October 12, 2010

        Cornbread Suppers October 4 and October 11, 2010


        Cornbread Suppers the last two weeks have been full and busy, with lots of newcomers. Your documentarian turned into a host and mostly forgot about photography, except for the Butternut Bisque, above, from October 4. We do have many of the food description slips plus some memories of foods with no slips for the two weeks, so we have a bit of a record of what people brought:

        October 11
        • Curried Sweet Potatoes (not spicy)
        • Apple Chutney
        • Mangoes w/lime, chili powder + honey
        • Backyard Salad
        • Orzo w/basil, mint, tomatoes + feta
        • Fine Cooking Buttermilk Cornbread (vegetarian)
        • Cooks Illustrated Southern Cornbread (vegetarian)
        • Baked Pears (Gluten free, vegetarian): pears [urban fruit rescue!], walnuts, feta (cow), orange/pineapple/banana juice
        • Baked Apples
        • Chocolate Grahams with Chocolate Chevre (Bleugrass Chevre)
        • Chocolate cookies

        October 4
        • Lasagna (with beef & pork)
        • Cheese-y Red Pepper Cornbread (should be hot) vegetarian, no gluten
        • Berea College Farm Lettuce & Tomato (from Jennie)
        • Smashed Potatoes
        • Hot Curry Zucchini Pickles
        • Kentucky Traditional Black Skillet/Hot Water Cornbread
        • Lexington Pasta (Yea!) Ravioli with veal and three cheeses
        • Savory Cornbread
        • Butternut Bisque, contains dairy, vegetarian

        Sunday, October 3, 2010

        Cornbread Supper, September 27, 2010


        While your documentarian is remembering where the little slips of paper may be that people so kindly use each week to describe their dishes, and which frequently serve as our online record for that week, let us note two things. First, new people continue coming to Cornbread Supper, and we like so much that they do. Each week, as one frequent Supperian put it recently, is fun, and each week it's a different kind of fun. Some weeks feature 50 people, 15 of them under 4 feet tall, and other weeks feature 12 full-grown humans sitting in one large circle. All good.

        Second, last week something remarkable happened, something worth sharing. One of the hosts, Steve, had to leave for another commitment right as Supper began. As he headed out the front door, one of our young neighbors, perhaps six years old, saw him going and asked whether he should save some cornbread for Steve. Steve said "Yes," and kept going.

        Young neighbor set up a piece of cornbread on a plate, a glass of water, and tableware for Steve, placing it on the coffee table. Young neighbor's younger sister proceeded to eat the saved cornbread, which was just at her level. And so our kind young neighbor did it all again: put cornbread on a clean plate, got a water glass and tableware, and put it where no one would bother it, in a secret spot on the kitchen floor. The secret spot worked, and the cornbread stayed in place until Steve returned home. Steve was most pleased by this kind attention.


        Update 10-4-10: Found the Food Identity Papers that tell us we ate! (And 10-4 Good buddies all!)
        • Cheesy Chipotle Cornbread, vegetarian, no gluten, may be spicy
        • Slow-Cooked Weisenberger Grits (contains dairy) with Steve's Tuscan Kale, vegetarian
        • Winter Squash Medley
        • Fried Rice w/sweet potatoes + peppers from Eden's Gate CSA
        • Italian Goat Cheese
        • Marinated Carrots
        • Heriloom "Stuffing" Tomatoes with Chicken Salad
        • Eggplant Dip a la Lucy!
        • Heirloom Tomatoes: Belaruse Orange, Black Krim, Green Goliath, Sarah Black: Organic
        • Refrigerator Zucchini Pickles: Tart-Sweet-Salty
        • Blackberry Tapioca Shortcakes (KY berries, milk, eggs)

        September 20, 2010: A feast of vegetables and fruits


        Something about this early fall weekend and season inspired the creation of a groaning table of multi-color -- nearly fluorescent -- fresh vegetable dishes and bean dishes, all filled with color. The food was simply beautiful, and the wine table groaned in harmony.

        • Black-eyed peas with Colonel Newsom's Country Ham bits (not vegetarian --- hardly)
        • Deviled Elmwood Stock Farm eggs -- not sweet
        • Vegetable Curry w/Tofu: Spicy
        • Potato Soup
        • Lasagna (with beef & pork)
        • London Ferrell Garden Salsa -- spicy
        • Non-vegetarian Black Beans...cooked with a small amount of bacon
        • Egg Salad
        • Spicy Chili
        • Rolling Fork Farm Edamame with Sweet Corn, Ginger, Cilantro, Red Peppers
        • Black Bean Salad
        • Green Beans & Tomatoes & Basil & Olive Oil & Balsamic: Kentucky & Italy
        • Tomato-Cornbread Tarte Tatin; vegetarian, no gluten
        • Apple Cornbread Tarte Tatin; vegetarian, no gluten

        Monday, September 20, 2010

        Cornbread Supper September 13, 2010

        We had a smaller group than usual, excellent fun, plenty of kids, good weather, and a quite a few crumbs on the front porch when all was done.
        • Custard Corn Bread: Slightly sweet, vegetarian, DOES have gluten
        • Late summer chowdah with bacon and corn, not vegetarian
        • Homemade vanilla ice cream
        • Plum Crunch
        • Rice pudding "Gonzo"
        • Guacamole: avocado, onion, garlic, tomato, cumin, lime, jalapeño, corn, cilantro
        • Pasta salad with olives (slightly spicy)
        • Waldorf: Celery, apples, walnuts, mayo, sour cream, cinnamon, lemon, grapes, blue cheese
        • Pasta w/squash, tomatoes & basil
        • Butternut Squash & Oatmeal Cookie-pie
        • Gumbo - "a little hot" - a Curtis Grace recipe
        • Garden peppers, basil, tomatoes & onion

        Monday, September 6, 2010

        Cornbread Suppers, Summer 2010

        After the summer break, your Cornbread Supper documentarian lost her discipline, and the dreaded mushing together of the dish-description papers happened.

        We had awesome, huge Suppers through the late summer, on August 16, 23, and 30, and a fine smaller crowd on Labor Day evening, September 6. We have children and new people at every Supper these days, and both are so welcome, along with the regulars and the some-timers - we love all the different Supperians and their different modes.

        We have lots of pics and quite a few dish descriptions from all those meals. Here are some of them.


        • Rice-Chickpea-Veggie Salad: No gluten, eggs, or dairy
        • Homemade Pesto Whole Wheat Pasta: Rolling Fork Farm Basil & Squash
        • Seriously spicy eggplant, basil, jalapeño "Caviar"; veg/vegan [sesame/soy]
        • Vanilla Ice Cream (unpasteurized Kentucky milk & cream)
        • Tabouleh with chickpeas

        • Watermelon (Berea Farmers Market)
        • Curry Lentil Apple
        • Pasta Salad with Peppers
        • Beet Salad
        • Pinto Beans, Bacon
        • Vegetarian Tofu-Bean-Chili-Thingy
        • Parmesan-Corn-Black Pepper Cornbread, vegetarian, not spicy
        • Parmesan-Corn-Black Pepper Cornbread, vegetarian, SPICY (Campsie Purple Jalapeños)
        • Tomato Tarte Tatin, Savory, Vegetarian
        • Tomato Tarte Tatin, Sweet-ish, Vegetarian


        • Green Beans, Tomatoes, Basil, Scott and Fayette, Oliva Bella Olive Oil and Balsamic
        • Blue Corn Chips and Tomatillo Salsa
        • Blue Cheese & Cranberry Salad
        • Spicy Quinoa Salad: Onions, Jalapeños, Tomatos, Cucumber, Squash - Vegan
        • Asian Pears - Bourbon County
        • Plain Salad with oil and vinegar
        • Beans, tomatoes, basil, from Fayette and Scott Counties; Olive Oil and Balsamic from Oliva Bella



          • Bean Salad
          • Mashed Potatoes w/Cheese
          • Pistachio Ice Cream (unpasteurized Kentucky milk & cream)
          • Edamame Succotash
          • Lemon-zested Pork Tenderloin
          • Coleslaw: Eden's Gate CSA Cabbage + Lexington Cemetery apples
          • Wax Beans & Broccoli -- Fisher's Mill CSA
          • Bruschetta made with Homemade and Homegrown Pesto

            • Briary Creek Farms "Ambrosia Corn, Eubank, KY (Pulaski County)
            • Tomato Tart: Eggs, Cheese, Bacon, Milk, Basil, Asparagus, etc.
            • Mixed Fruit, from Le Matin
            • Brownies made with smooshed bananas instead of eggs
            • Rice Pilaf (oniony)
            • Backyard Tomatillo Salsa
            • Farm cucumbers and backyard tomatoes
            • Edamame (salt)
            • Curried Rice Salad with cashews
            • Plain vegetarian cornbread, with cottage cheese
            • Cheddar jalapeño cornbread, vegetarian, no gluten
            • Watermelon, Cantaloupe, Feta, Honey, Balsamic, Olive Oil, Mint, Basil, Tarragon, Strawberries, Tomato

            • Kentucky fresh milk/cream Double Vanilla ice cream [not pasteurized]
            • Peach Berry Topping for ice cream (or whatever); Evans and Reed Valley Orchard fruits
            • Nancy's Fancy Cheddar Snaps (slightly hot)
            • Artichokes w/cheese and tomatoes
            • Rice pilaf w/onions and Toasted Almonds
            • Edamame
            • Rice Pudding

            • Brownies with or without PECANS
            • 5 Pepper Cornbread (contains cheeses and corn, too) Vegetarian
            • Moroccan Carrots: Honey, OO, spices
            • Kentucky traditional hot water black skillet corn bread, vegetarian
            • Vanilla Ice Cream, fresh, unpasteurized Kentucky cream and milk
            • Blackberry-Rosemary syrup for ice cream or otherwise
            • Frozen Kentucky strawberries
            • East End Community Market cantaloupe with lime, strawberry jam, fresh mint, and Celtic gray sea salt

            Tuesday, July 13, 2010

            Cornbread Supper, July 12, 2010 - Blackberry-Rosemary Sparkler, and BABIES!


            Good heavens! What a wonderful crowd, complete with lots of people coming for the first time, and even several babies who are still going to brand new places for the First Time Ever.

            We served a Kentucky-Campsie iteration of this Blackberry Herb Cocktail, and it seemed to win some fans. Along with...

            • Steve's Mixed Beans with Penn's Old Style ham bits (sold by Silas Farm at LFM)
            • Feta, walnuts, cukes, sesame dressing, peach, sorrel, tomato, avocado 
            • Spicy Lentils & Rice
            • Parmesan Black Pepper Cornbread, a spicy version and a mild version
            • Kentucky Black Skillet Hot Water Cornbread
            • Honey Kissed Carrots: Carrot from Three Springs Farm; Honey from Abigail
            • Tabouleh
            • Local Beans, Tomatoes, Basil; olive oil & balsamic vinegar from Oliva Bella
            • Raita (cucumbers, tomatoes, yogurt)
            • Refrigerator Pickles
            • Balsamic Tomatoes
            • Tomato Feta Salad
            • Kale Salad
            • Refrigerator Pickles (Vidalia Onions)
            • Chocolate Chip and Brownie
            • Peanut Butter & Fudge Cookies
            • Peanut Butter Chocolate Chips

            Wednesday, July 7, 2010

            Cam's Cornbread

            We made this cornbread for Cornbread Suppers a few times, inspired by a sweet remembrance and a delightful recipe in Mountain Promise, the newsletter of the Brushy Fork Institute in Berea, Kentucky. The cornbread is good.

            Then it turned out the recipe should have included an egg or two. We tried that - also good.

            Here is the recipe as originally printed. If you make this, with or without egg, you help build the truth that "Cam's cornbread lives on."


            Cam’s Cornbread

            First, you need a big iron skillet, well seasoned so it’s smooth as a baby’s butt and always carries a
            light sheen of oil. For best results, never wash your cast-iron skillet in detergent, which strips out
            the oil. Instead, scour it with paper towels and salt, then oil it.

            Next, you need the coarsest cornmeal you can get your hands on. It’s best if it has chunks as big
            or bigger around as a #2 pencil lead. That’s what gives it the crunch! Cam would have his meal
            ground by a local farmer and stand there until he got the grind just right.

            Preheat the oven to 500 degrees.

            In a bowl, mix two cups of meal, two teaspoons of baking powder, a teaspoon of salt, and enough
            buttermilk to make a stiff batter—about one and a quarter cups.

            Throw a spoonful of the cornmeal in the skillet, along with three or four tablespoons of oil.
            Heat the skillet on the range (preferably gas) on high until the corn starts to brown up. Get that oil
            good and hot!

            Now pour in the batter and put the skillet in the oven.

            Take it out when it’s brown on top—won’t take long, maybe fifteen minutes give or take, depending
            on your oven.

            If your skillet is well seasoned, you can just turn it over on a cutting board when it comes out of the
            oven, and the whole pone should fall right out. Enjoy!

            Tuesday, July 6, 2010

            Cornbread Supper, July 5, 2010

            • Raw Strawberry Shortcake
            • Asiago Ravioli in Cream Sauce w/Lavender Salt & Pepper, Parmesan + Butter (Chicken Broth)
            • Cukes & Onions
            • Local Tomatoes & Green Beans & Basil; Italian Olive Oil & Balsamic Vinegar
            • Corn- Grilled, Black Beans, Garbanzo, Basil*, Tomatoes*, Lime!, pepper & salt, olive oil (*=Paige's backyard)
            • Campsie beans w/vinaigrette
            • Corn-y Cornbread (vegetarian): Corn, cottage cheese, onion, Parmesan
            • Traditional Kentucky Black Skillet Cornbread
            • Deep Dark Chocolate Dessert
            • Pasta Salad

            Cornbread Supper, June 28, 2010


            • Parmesan-Black Pepper Cornbread, vegetarian, mild
            • Parmesan-Black Pepper Cornbread, Extra Heat
            • Tomato, cucumber, avocato, balsamic, red onion, olive oil; from the yard: pineapple sage, mint, marjoram, parsley, dill, basil
            • The last of the 09 Campsie edamame (mixed black and green types)
            • Campsise beans with mustard vinaigrette
            • *Kale, *Turnips, *Garlic, tomato - a tiny bit from my back yard, Michigan cherries, pomegranate vinegar, *onion, black-eyed peas (*my back yard)
            • 3 ages of Sapori d'Italia goat cheese: last week, 1 year, 2 years+
            • Scott Co. Beans & Tomatoes, Fayette Basil, Italian Oil and Balsamic Vinegar
            • Made in the USA
            • Penne with Garbanzos
            • Beets, celery, onion in curry vinaigrette
            • Modjeska - marshmallow and caramel
            • Local plums
            • Viburnum Valley Farm Confections gluten-free almond cookie
            • Kentucky Traditional Black Skillet cornbread

            Monday, June 21, 2010

            • Mexican Cornbread
            • Campsie Gold of Bacau green beans (kissed by country ham broth)
            • Endive, pears, and blue cheese
            • Beet and Spinach Salad: walnuts, pecans, KY blue cheese
            • Scott Co. Beans; Fayette sage; Italian olive oil & Balsamic vinegar; salt & pepper of unknown origin
            • Jalapeño Potato Salad
            • Backyard Apple Sauce
            • "Classic" British Cabbage & Bacon
            • Backyard Cabbage Slaw
            • Sweet Pepper Relish
            • Rhubarb-Ginger Soda (non-alcoholic)
            • Kale from LFCG (ham broth), Campsie potato onions
            • Cheese Polenta, vegetarian
            • Ground cherries (peel the skin)
            • Chelb Bread
            • Joe and Elise's (Alcoholic) Brownies

            Monday, June 14, 2010

            June 14, 2010 - Veggies reign!


            Yes! Now Cornbread Suppers are showcasing even more of the vegetable and fruit bonus that Kentucky's beautiful climate and soils produce.  Green and yellow veggies, red and blue berries, green leafy things, and glorious world food too - chocolate in two iterations this night. Bounty on Campsie! We are grateful.
            • Traditional Kentucky Black Skillet Cornbread - vegetarian, no gluten
            • Unpasteurized homemade Kentucky butter
            • Parmesan Black Pepper Cornbread - vegetarian, no gluten
            • Spoonbread, vegetarian
            • Homemade chocolate ice cream
            • Global whipped cream w/cocoa, local raspberries
            • Bourbon County Peas, Fayette County Tomatoes & Basil, Italian Olive Oil & Balsamic Vinegar
            • White Corn and Black Bean Salad (mildly spicy)
            • Campsie Yellow Beans (Ham broth)
            • Kitchen Sink Salad (contains cheese & pumpkin seeds)
            • Asian Salad: Mizuna Greens from Eden's Gate CSA, Blueberries from Reed Valley Orchard - picked today; Radishes from London Ferrell plot

            Monday, June 7, 2010 - What a Crowd!


            First Monday after public school vacation started - or just hunger for cornbread? We don't know the tides that rise and fall in our friends' and neighbors' lives, causing large crowds on occasion. This great Cornbread Supper featured at least 11 youngsters, most of who went home enpurpled by direct engagement with the marvelous mulberry tree near the back yard.

            This edition of Cornbread Suppers features much good food, including a bounty of 48 deviled egg halves, not one of which enjoyed long-term survival. In addition:
            • Cranberry Chicken & Brown Rice
            • Slaw w/Vinaigrette
            • Egg Salad and Bread (if you want to make a sandwich!)
            • Bourbon County Asparagus; olive oil, salt, pepper
            • Green Salad: Green beans, new potatoes, sweet onion, tomatoes, feta cheese, vinaigrette
            • Greens pie
            • Greek Ditalini Salad with Kalamata olives, Farmers Market tomatoes, cucumbers, fresh oregano, feta
            • Grain Pilaf with almonds: vegetarian
            • Basil Lemonade w/lime too
            • 4 pepper - cottage cheese cornbread; HOT (we think), vegetarian, no gluten
            • Carrot Ginger & Tahini Dressing (Use Lots)
            • Kentucky Black Skillet Hot Water Traditional Corn Bread; vegetarian, no gluten
            • Richer-than-Dudley-Webb-Corn-Muffins: Bacon, multiple cheeses, corn, onion, garlic; no gluten, NOT vegetarian

            Sunday, June 6, 2010

            Cornbread in the Country: May 31, 2010 - The Bleugrass Chevre edition

            The wonderful Susan Miller invited the hungry Cornbread Supperians to Miller Trust Farm, where she lives and operates Bleugrass Chevre, with the cooperation of some very appealing goat creatures. A big crowd filled the porch, and beautiful food filled a table. We have pics in process, and will add them and the total food list when we are all reconnected with the little slips of paper.

            A magical light shower fell at about 7 PM; children played on the lawn; hikes happened to the nearby creek; porch-sitting and conviviality brightened moods and lightened spirits.

            Many, many thanks to Susan, and to Abigail Keam, noted beekeeper, who brought copies of her new book, Death By a Honeybee, and read from it. It was a honey-sweet evening.

            Cornbread Supper, May 24, 2010


            This meal included lovely fresh fruits and vegetables, along with exotic flavors of India and Mexico.
            • Chicken Biryani
            • Eggplant Curry (vegetarian)
            • SLAW! Cabbage, garlic, cilantro, carrots
            • Scott County Asparagus; olive oil, salt, pepper
            • Campsie Green Garlic/Feta Cornbread, vegetarian, no gluten
            • Traditional Kentucky Black Skillet Cornbread, veggie, no gluten
            • Poblano Corn Pudding, vegetarian, contains gluten