Wednesday, February 3, 2010

February 1, 2010

Looking to spice up winter -- and we have been having winter here in our "moderate climate" Bluegrass -- we cooks at the host house made two new dishes for this Cornbread Supper, aided (but not limited) by internet recipes:

Pumpkin-Roasted Corn Soup, adapted from this recipe at Fat Free Vegan Kitchen: Added a peeled, chopped sweet potato, a bit more chipotle in adobo sauce, and cow's milk instead of soy: No longer vegan, still spectacular. Wonderfully creamy without cream, and the roast corn is a revelation itself.

Feta Cheese Onion Cornbread, adapted from this user-submitted recipe, (thank you, ponderblue1950) in these ways: sauteed yellow onion instead of fresh green (it's winter!), added 1.5 cups homemade farmer's cheese that needed a good use, doubled the recipe, and used 3 TBSP brown sugar instead of the 4 TBSP white that would have been indicated; substituted coconut, white rice, and brown rice flours, in about 1/3 1/3 1/3 proportions, for the wheat flour (making the dish gluten free), and changed the leavening to 1 TBSP baking powder+1/4 teaspoon baking soda per recipe. Oh, and we threw in 1/2 cup corn kernels per recipe. Lots of changes, based on what we had in the house, resulting in a definitely edible muffin, a bit salty with a touch of sweetness in the background, and lots of savory, chewy crust.

Others brought a lovely assortment of wines, plus Celery Root-Apple-Gruyere salad with mustard vinaigrette, sesame noodles, hummus with baguette toasts, French bread, and a much applauded "First Saturday in May" (pecan-chocolate chip) pie.


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