Tuesday, March 16, 2010

Cornbread Supper, March 15, 2009: Our First Birthday!



Art showed up! The Green Bean Amandine Quiche above -- What a beauty! We also had traditional Kentucky Black Skillet Buttermilk Hot Water Cornbread, and a version that included the first Campsie chives of the season. Red beans and Rice, a fragrant African Peanut Soup (Peanut Butter, Peanuts, Kale, Onions, Sweet potatoes, Chicken, Onions, Coconut Milk, Tomatoes, Curry, Turmeric, Cayenne, etc....)

Perhaps the celebratory bubbles and the first daffodils of the season made everything seem even sweeter. People enjoyed the lovely fresh salad, below:



Plus homemade pizza that disappeared almost before your documentarian could take a photo (below), and homemade whole wheat bread with toasted cheese, and homemade light wheat bread with butter, all before we got to dessert...



And what a dessert it was. Almond Cornmeal Torte, with homemade Coffee Butter Almond Ice Cream. See cake, below.

Cornbread Supper, March 8, 2010: Fuig!



Our Cornbread Supper tradition is to invite those who bring food to list its contents on little slips of paper, primarily so people with allergies or aversions can be forewarned. This little slip stood out because of its pre-school author's verve and enthusiasm for the delicious "fuig" she had helped make. Read the contents - you will likely recognize those that are crucial: "choclet cheps," "vnela" and "mrshmlo craem."

Exciting to see how participation in a convivial event extends through all ages. We treasure the children who take part.

And we treasure the adults, too! Other dishes listed on paper slips for this delicious Supper:
  • Roasted Red Pepper and Pistachio Dip & Pita Chips
  • Tomato Bisque with Roasted Corn & Onion & Cilantro (Vegetarian)
  • Greek Yogurt Cukes
  • Baba Ganoush (eggplant dip) vegan
  • Fresh Salsa (spicy)
  • Veggie Lo Mein
  • Foccacia (from Bluegrass Baking Co.)
  • Yeasted Corn-Onion Bread (vegetarian)
  • Oatmeal Cookies and Oatmeal Raisin Cookies from Great Harvest Bread Company
  • "BĂȘte Noire" (Flourless Chocolate Cake from Bluegrass Baking Co.)

Monday, March 8, 2010

Cornbread Supper, March 1, 2010 - Many Soups!


This week, Cornbread Supper at 6:00 PM followed a 4:00 PM Jamie Oliver pass it on session dedicated to teaching three people to cook Chicken Fajitas the Jamie way. Each of the three will then teach three more people to cook the recipe.

Your documentarian shared her second test run of the chicken fajita recipe at Cornbread Supper. Jamie's recipe includes a flavorful base of quick-marinated/quick-cooked chicken with onions, peppers, and spices, topped with a quick-chopped fresh salsa and some add-ons (guacamole, cheddar, sour cream) all wrapped in a tortilla. Flavor upon flavor upon brilliant flavor. All in 19 minutes...maybe eventually, but it's definitely in the range of quick weeknight WONDERFUL food.

The recipe is in Jamie's Food Revolution, and as he hasn't posted it yet online, we won't either. While the book is awesome, the project it supports -- teaching friends to cook specific recipes so they can then teach friends to cook the recipes and "cook it forward" -- that's greater than awesome.

Because the cooking project had the kitchen in a bit of a British tizzy, instead of making the usual Kentucky black skillet cornbread and other cornbread-y things, we made a large pot of vegetable-beef-bison soup. Also very much a timeless Kentucky meal, this dish cooked out of the way in a large slow cooker while the stove got sizzling with aromatic chicken/onion/pepper/spice mixtures.

It was a night of marvelous stews, including these:
  • Vegetarian Fuul: Garbanzo, Tomato, Refried Beans, Couscous, Lemon, Lime, Olive Oil, Toasted Sesame, Herbs, Taboule, Onions, Ginger
  • Curried Garbanzos
  • Black Beans with Sherry
Plus tasty other dishes:
  • Jewish Noodle Kugel
  • Cucumber Evolution Salad, also from Jamie's Food Revolution, which has a particularly useful section on "evolving" salads by selecting from sets of workable ingredients: Cukes, Lemon, Olive Oil, Mint, Salt, Pepper
  • Guacamole/Red Onion/Cilantro with tortilla chips
  • Roast Chicken: Bacon, Herbs, Onions, Mushrooms, Garlic, Wine
  • Blueberry Scones
  • Brownies
  • Chocolate Hazelnut Cake



Sunday, March 7, 2010

Keftethes with Taramasalata (TR: Heaven on a Plate, or Greek Meatballs with AMAZING Sauce)

The meatball, the sauce - oh, how do we say "incomparable" in Greek?

Kerry and George Zack brings these wonders to Cornbread Suppers often enough now so that the regulars know to stand in line and make sure to get a couple before other people figure out how awesome they are -- or lose control and begin eating the taramasalata with a spoon (which has crossed your documentarian's weak mind only a few hundred times so far).

Kerry generously provided the recipe for all to use. Thank you Kerry and George.

KEFTETHES (Greek Meatballs)

Recipe By : KERRY ZACK
Serving Size : 15 Preparation Time :1:00
Categories : GREEK SPECIALITIES HORS D'OEUVRES
BEEF LAMB

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs GROUND LAMB, BEEF, VEAL, OR COMBO
2 TBL GRATED ONION
1 CU BREAD CRUMBS ( use Panko)
2 EGGS
2 TBL OLIVE OIL
1 TBL WINE VINEGAR
1 TBL CHOPPED PARSLEY
1/2 TBL OREGANO
2 cloves MINCED OR PRESSED GARLIC
2 TBL BOILING WATER
SALT/PEPPER TO TASTE

Place meat, grated onion, and bread crumbs together in a large bowl. Knead together until well mixed. Break eggs into mix and continue to combine by hand. Add herbs, garlic, and olive oil, vinegar, water and seasonings. Mix again. Let stand one hour. Form into small ping pong ball size (bite size, but not larger!) And dredge in flour. Fry in hot oil until browned. Do not over cook. Serve with hot pasta, as an appetizer, or with other dishes as an entree.

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Notes : Lamb goes well here, but any combination of meats will do. Can be made, cooked, and frozen if desired. Freeze on cookie sheet and when completely solid, place in bags

PS—I don’t think that the flour is necessary. It’s just to make it brown more easily.


TARAMASALATA

Recipe By: KATHERINE SHEEHAN MULLER/GEORGE ZACK
Serving Size: 10
Preparation Time: 15:00
Categories: GREEK SPECIALITIES HORS D'OEUVRES

Amount Measure Ingredient Preparation Method
4 ozs TARAMA RINSED IN WATER
1 TBL GRATED ONION
4 slices STALE BREAD CRUSTS REMOVED
JUICE TWO LEMONS (approx 1/2 cup)
OLIVE OIL (3/4 cup approx.)

Measure tarama (available at Parisa) and soak in cold water for 15 minutes. Strain in a sieve. Place tarama roe in the bowl of a Cuisinart fitted with a metal blade.

Soak bread (Pepperidge Farm White is best) in warm water and squeeze out excess until very dry. Add grated to mix and pulse machine until blended. As in mayonnaise, let the motor run while you alternate olive oil and lemon juice into the feed tube. Check the taste and balance as you go. Scrape down the sides often. Color will be pale pink/orange and the sauce will be somewhat thick. Taste and correct with more lemon or oil.

Place in a serving bowl and store for several hours in the refrigerator. The sauce firms up even more in refrigeration. Serve with Greek olives and drizzle a little more olive oil on the top before serving.

—————
Notes: As an hors d’oeuvre, delicious. Use as a spread if you have left over turkey or lamb in sandwiches.
Serving Ideas: Serve as a dip with small triangles of pita bread.

EDITOR'S NOTE: Please invite us over when you make this.