Monday, May 23, 2011

Help Our Neighbors in Central Alabama

Tonight as people left another wonderful Cornbread Supper, lightning flashed and the storm siren sounded. We keep in mind the many people in nearby states who have suffered unbearable losses when conditions like these have grown into monstrous storms and tornadoes. I checked my email after people had left, and found this message from friend Ann Beard Grundy, who grew up in Birmingham, Alabama:

Do you think you could ask your network to consider helping out the storm victims in Central Alabama? My sister is an administrator at JCCEO, a major social service agency, and they are bombarded with the most basic of requests. We are speaking here of burial clothes, as families completely lost everything.

Tax deductible funds will be used to purchase food, medicines, prescription glasses, etc.

JCCEO Storm Victims Fund
c/o Yoland Beard Reese
300 West 8th Avenue
Birmingham, Alabama 35204

So yes, I'm asking my network, and asking you to share this forward on facebook and other means. It's still thundering as I write, with fierce rain. We are all in this together.

Use this link to share by email or facebook:

Tuesday, May 17, 2011

Cornbread Suppers May 9 and May 16, 2011

Two weeks in one post. Monday, May 9 required some cooling in the house, and featured a big spillover into the street. Monday, May 16 required heating, and featured people enjoying the wonders of hot red beans and sausage and spicy cornbreads.

May 9:
  • Curried Chicken Salad with yogurt, green onions, shallots. SPICY!
  • Strata! Vegetarian
  • Curried rice with raisins, cranberries, and almonds
  • Rice Casserole
  • Plain Cornbread (contains buckwheat, no gluten) vegetarian
  • Savory Parsley-Sage-Rosemary&Thyme Corn Muffins: Vegetarian, No Gluten, KY meal, eggs, buttermilk, herbs
  • Test Tasters: Bloomfield Farms Gluten Free Cornbread (mix) Pls rate or comment for Ouita Michel; vegetarian
  • Garage-Grown Portobello Risotto -- Kind of
  • Asparagus Local, Oliva Bella Oil, Salt & Pepper
  • Rona's Yogurt Cheese Dip (local milk from Falmouth)
  • London Ferrell Swiss Chard rolls w/beans, rice, and chorizo
  • Wilted lettuce, bacon & eggs
  • Pesto
  • Cornmeal shortcakes; contain gluten and dairy
  • Whipped cream and sour cream, organic sugar, vanilla, salt. Local, unpasteurized cream + Organic Valley cream + Sour Cream
  • KY strawberries (2010) + organic sugar
  • Texas Sheet Cake

May 16:
  • Maggie's Cheese & Pineapple Pizza
  • Scott Co. Asparagus, Oliva Bella Oil, Salt & Pepper
  • Red Beans w/Sausage
  • Black Bean Soup, vegetarian
  • Mediterranean Pasta Salad
  • Spring Backyard Garden Salad: pea pods, lettuce, celery cabbage but the red pepper is imported
  • Couscous Salad w/red pepper shitaki mushroom & shallots
  • Wilted chard w/bacon
  • Wilted lettuce w/bacon
  • Green Olive Cheese Spread (Similar recipe HERE)
  • Black Beans, Garlic, Onion, JO, Lime, Cumin
  • Spicy Stone Cross Chorizo Cornbread, not vegetarian, gluten free
  • Plain! Vegetarian! no gluten. (Lila! For you!)
  • Vegetarian Cheese-Onion Cornbread. No gluten
  • Chocolate Potato Cake
  • Test Tasters: Bloomfield Farms Brownies (Mix) with added Fair Trade Chocolate Chips

Cornbread Supper May 2, 2011

Cornbread is hot, and Cornbread Suppers seem to grow hotter as the weather warms up. Lots of people come, lots of young people circle in and about the grownups, creating a two-tier party that is deeply satisfying. So much beautiful wine and food, including these dishes, as described on little slips of paper by their providers:
  • Vegetable Curry! Brown Rice!
  • Cornbread. Cheese. Pork. Hot pepper.
  • Plain, vegetarian cornbread
  • Veggie cornbread w/many cheeses + black pepper
  • Soda Bread
  • Alu Gobhi
  • Moroccan Carrots
  • Spicy Sweet Potatoes, vegan
  • Roasted local asparagus, Oliva Bella Oil, Salt & Pepper
  • Edamame Mango Black Bean & Corn Salad
  • Grape Salad Contains Nuts
  • Broc.
  • 'Gourmet' Chicken & Dumplings with cashews "Ragout"
  • Chicken Noodle Soup
  • Mac 'n Cheese
  • 4th Street Garden Salad --> olive oil vinaigrette
  • Cornbread - Chicago Style; Recipe HERE
  • Tex Chocolate Buttermilk Cake
  • Test Tasting: Yellow Cake (muffins) from Bloomfield Farms mix, with cooking mistake

Sunday, May 8, 2011

Bill Roche's Cornbread

Sharon Schilling brought this tender, lightly sweet, oniony cornbread to her second Cornbread Supper in May, 2011. We immediately begged for the recipe and for information about its origin. Sharon replied that Bill Roche is a special person in her life, who "just tinkered around with my Mom's cornbread recipe, adding the yogurt one day bec we were out of buttermilk (now we only use yogurt), adding the onions bec he likes them, using local Wisenberger Mills products bec they are good.  I believe, we were on a motorcycle trip when we picked up the iron, 8-wedge skillet. I like the way it toasts all the sides. We usually serve with apple/rhubarb sauce (6 apples (at least 3 Granny Smiths) nuked until applesauce, 6-8 stalks rhubarb and 1/2 c sugar cooked on the stove until tender.)"

Bill Roche’s Cornbread
Dry Ingredients:
1 c each yellow cornmeal, white cornmeal, whole wheat flour 
2 t baking pwdr
1 t soda
1 t salt
½ c sugar (use raw sugar)

Wet Ingredients:
3 eggs
3 c buttermilk (or 1 32 oz plain yogurt) if using yogurt, may have to add a little milk
1 med onion, finely chopped
1/2 c. canola oil (plus more for greasing pan)

Put a little canola oil in iron skillet. Let it get hot in oven while making cornbread.  Mix dry ingred in bowl. Mix wet ingred (& onions) in another bowl. Pour dry into wet ingred. Mix. If using yogurt and mixture is too thick, thin with milk.  Pour in iron skillet or muffin pan.  Bake at 500 for approx 14 minutes for muffins, 25 for skillet cornbread or until brown on top.  We use an 8-wedge, iron skillet obtained from Cracker Barrel.