Tuesday, April 24, 2012

April 23, 2012: Week Three of Blueberry Cornmeal Muffins


Many young people, again, even though the weather was a bit chilly for staying outdoors all evening. We had intended to show a Kentucky ag documentary, but the interested people weren't present, so we did not interrupt the pleasant conversation in the living room. Another night, perhaps, in a different room.

  • Local Asparagus (complete with a drawing) | Oliva Bella Oil, salt & Pepper
  • Greens, Squash, Onions, Lentils, etc.
  • Lamb Meatballs & Blackberry Jam (Do together)
  • Couscos Tom & Pinenut Salad
  • Green Salad
  • Rice
  • Guacamole and Chips
  • Cornmeal Blueberry Muffins  (do have gluten)
  • Cheese-Onion Vegetarian Cornbread (Hot on left)
  • Caramel Cake
  • Carrot Cake cupcakes
  • Brownies with strawberries

April 16, 2012


The young person percentage at Cornbread Suppers is picking up, as it tends to do in bright, warm weather. Excellent news for all of us oldsters, who enjoy the children so very much. One of the children this week made her first ever Challah - and it was wonderful! In addition:
  • Curried Lentil Soup 
  • Bean Salad 
  • Cauliflower w/Capers & Raisins & Bread Crumbs 
  • Spinach + Red Peppers + Cucumber + Feta + Olives | Dress it yourself 
  • Winter Greens Salad 
  • Kalamata Olives, Boone Creek Creamery Blue Cheese, Olive Oil, Pecans, Garlic 
  • Multi-Grain Bread, 
  • Homemade Apple Butter (Reed Valley Apples) 
  • Roast Potatoes with Rosemary & Garlic 
  • Roasted broc & Asparagus 
  • Lamb/Black Beans in Hunter Sauce 
  • Blueberry Cornmeal Muffins 
  • Best Cornbread

Thursday, April 12, 2012

April 9: Kids Like Blueberry Cornmeal Muffins

A modest crowd this week, with lots of our favorite crowd ingredient: kids. The weather allowed lots of races and invented games in the dead-end street beside the house.

Dinner had a green and crispy-brown theme:
  • Green Tomato Pickles
  • Salad from Fourth Street Farm
  • Sorrel, Avocado, Asparagus, Sugar/Honey in Dressing
  • Pickled Peppers (may be hot)
  • Caprese Salad
  • Biryani | Contains Yoghurt
  • Local Asparagus | Oliva Bella oil, salt & pepper
  • Post-Easter salad
  • Blueberry Corn(meal) Muffins | Vegetarian; these have gluten
  • NYT "The Best" Cornbread | No Gluten | Vegetarian
  • NYT "The Best" Cornbread | No Gluten | Pan greased with bacon fat
  • Missy's Pie in some yummy flavor
One young cornbreadian specifically requested a return of the Blueberry Cornmeal Muffins next week, and so it shall be.



April 2, 2012

Big crowd—based on first-hand witnessing and on the number of napkins washed and folded afterward—but very few food description slips remained after everyone left. Just these:
We attempted a Cornbread Throwdown between two New York Times "best" recipes, one recent, and one from 1989. The only conclusion: "Make them both again." Well, and one more conclusion. Your documentarian, the cornbread maker for the past three years, found the NYT savory, Southern-style "Best Cornbread" perhaps the best she has ever eaten. It will now be the standard "plain" cornbread until further notice—or a new NYT recipe.

Saturday, April 7, 2012

Vicky Schankula's Lemon Bars

Steve is always happy when he sees Vicky carrying her famous Lemon Bars toward the table on Monday nights. Lemon desserts follow cornbread very nicely. Steve persuaded Vicky to share her Lemon Bar recipe with all of us.

1. Cut together the following, and pat the mixture into a 9"x13" un-greased pan. Bake at 350 for 20 minutes.      
  • 1 cup butter
  • 1/2 cup powdered sugar
  • 2cups flour
2. Mix the following ingredients and pour the mixture over the crust.  Bake at 350 for 20 -25 minutes. Then remove the pan from the oven and sprinkle the cake with powdered sugar before cutting it into the bars.
  • 4 eggs
  • 2 cups sugar
  • 1/4 cup flour
  • 1 teaspoon baking powde
  • 1/2 teaspoon salt
  • 1/4 to 1/3 cup of lemon juice
So much lemon-y goodness and flavor from such a succinct recipe. Thank you, Vicky!