To go with the soup... from the same cookbook.
Southern Corn Cakes (makes 12)
1 3/4 cups unbleached all-purpose flour
3/4 cups coarse yellow cornmeal, plus extra for sprinkling
1/2 cup sugar
1 Tbs baking powder
1/4 tsp fine sea salt (or table salt)
16 Tbs unsalted butter, melted
1 cup heavy cream
1/2 cup buttermilk
1.5 large eggs (okay, so I split this recipe in half, you can make this happen!)
Position a rack in the lower third of teh oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, cornmeal, sugar, baking powder and salt and mix for 1 to 2 minutes, until throughly blended.
In a large measuring cup or a small bowl, mix together the butter, cream, buttermilk, and eggs. Pour into the flour mixture and mix on medium speed just until the ingredients are combined and no longer lumpy.
Using a large ice cream scoop or a 1/4 cup measuring cup, scoop the batter onto the prepared backing sheet, placing teh corn cakes about 2 inches apart (they will spread when baking). Sprinkle about 1 tsp cornmeal over the top of each corn cake.
Bake the corn cakes for 10 to 12 minutes, until lightly golden and crisp on the edges. Serve warm or at room temperature. Store in an airtight container for up to 2 days. (To refresh the corn cakes, wrap in foil and reheat in a 350 degree oven for about 5 minutes.
Showing posts with label side. Show all posts
Showing posts with label side. Show all posts
Wednesday, March 21, 2012
Monday, February 28, 2011
Paprika Potatoes
This recipe is from Cook's Country Magazine. It looks tasty.
Paprika Potatoes
2 lbs baby red potatoes, scrubbed and halved
1/4 cup EVOO
1 onion, chopped
4 garlic cloves, minced
2 tsp smoked paprika
1 cup low-sodium chicken broth
salt and pepper
1. Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain.
2. Heat 1 Tbs oil in large nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and 1 tsp paprika and cook until fragrant, about 30 seconds. Add potatoes, broth, and 1/2 tsp salt and bring to a boil.
3. Reduce heat to medium-low and cook, covered until potatoes are just tender 12 to 15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 to 8 minutes.
4. Whisk remaining oil and remaining paprika in small bowl. Ad paprika oil to pan and cook, stirring occasionally, until potatoes are deep golden brown, about 5 minutes. Season with salt and pepper.
Paprika Potatoes
2 lbs baby red potatoes, scrubbed and halved
1/4 cup EVOO
1 onion, chopped
4 garlic cloves, minced
2 tsp smoked paprika
1 cup low-sodium chicken broth
salt and pepper
1. Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain.
2. Heat 1 Tbs oil in large nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and 1 tsp paprika and cook until fragrant, about 30 seconds. Add potatoes, broth, and 1/2 tsp salt and bring to a boil.
3. Reduce heat to medium-low and cook, covered until potatoes are just tender 12 to 15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 to 8 minutes.
4. Whisk remaining oil and remaining paprika in small bowl. Ad paprika oil to pan and cook, stirring occasionally, until potatoes are deep golden brown, about 5 minutes. Season with salt and pepper.
Tuesday, September 1, 2009
Aligot Potatoes
I have no freaking clue how to pronounce these things, but they made me say Mmmmmmm. I got this recipe from the website framed-mylifeonepictureatatime.blogspot.com. She takes beautiful pictures of beautiful food. This recipe makes a LOT of potatoes, so the next time I am going to halve it.
ALIGOT POTATOES
2 pounds Yukon Gold potatoes, peeled and sliced into 1/2 inch slices
1 tablespoon salt
2 garlic cloves, minced
6 tablespoons butter
1 1/2 cups milk
1 1/2 cup shredded mozzarella cheese
1 cup shredded Gruyere cheese
1. Put sliced potatoes in large pot and cover with water. Add salt. Bring potatoes to a boil, partially cover and, reduce heat to medium low and simmer until potatoes are fork-tender, about 12 minutes. Drain and wipe out pot.
2. Put potatoes, garlic and butter into food processor and process for 10 seconds. Add one cup of milk and process until smooth, about 30 seconds more.
3. Put potatoes back into pot over medium heat. Gradually stir in cheese, stirring continuously until cheese is melted and potatoes are smooth. If mixture becomes too thick, gradually stir in more milk until creamy. Season with salt and pepper and serve immediately.
ALIGOT POTATOES
2 pounds Yukon Gold potatoes, peeled and sliced into 1/2 inch slices
1 tablespoon salt
2 garlic cloves, minced
6 tablespoons butter
1 1/2 cups milk
1 1/2 cup shredded mozzarella cheese
1 cup shredded Gruyere cheese
1. Put sliced potatoes in large pot and cover with water. Add salt. Bring potatoes to a boil, partially cover and, reduce heat to medium low and simmer until potatoes are fork-tender, about 12 minutes. Drain and wipe out pot.
2. Put potatoes, garlic and butter into food processor and process for 10 seconds. Add one cup of milk and process until smooth, about 30 seconds more.
3. Put potatoes back into pot over medium heat. Gradually stir in cheese, stirring continuously until cheese is melted and potatoes are smooth. If mixture becomes too thick, gradually stir in more milk until creamy. Season with salt and pepper and serve immediately.
Saturday, December 6, 2008
Sweet Potato Casserole
I know this is a little late for Thanksgiving, but it's also tasty for Christmas dinner. My nephews call this stuff candy it's so yummy.
This recipe is fondly referred to as our "stolen casserole". We had been wanting to find a good version of sweet potato casserole and it was before the internet recipe explosion. Mom, sister and I were doing some Christmas shopping in the mall and decided to check the cookbook section in Waldenbooks. Well, we found what looked like a fabulous recipe, but the rest of the cookbook, eh, so not worth the money.
Waldenbooks doesn't have those cozy little nooks with chairs for you to sit, browse and drink your high dollar coffee, so we snuck around the store until we found a less crowded section. Mom and Sister stood guard while I frantically copied the instructions on a scrap of paper we found. Once done, we put the book back and made our escape, giggling the whole time.
Yeah, I know, we're wild and crazy girls.
Sweet Potato Casserole
2 1/2 pounds sweet potatoes, cooked (we use canned, drained and rinsed)
1 stick softened butter
1/2 cup sugar
1/3 cup milk
2 lg eggs, beaten
1 tsp vanilla
1/2 tsp nutmeg
Mix the above ingredients with mixer. Put in buttered dish.
Topping:
3/4 stick butter melted
1 cup brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
Mix and then crumble on top of filling.
Bake at 350 for 35-40 minutes.
This recipe is fondly referred to as our "stolen casserole". We had been wanting to find a good version of sweet potato casserole and it was before the internet recipe explosion. Mom, sister and I were doing some Christmas shopping in the mall and decided to check the cookbook section in Waldenbooks. Well, we found what looked like a fabulous recipe, but the rest of the cookbook, eh, so not worth the money.
Waldenbooks doesn't have those cozy little nooks with chairs for you to sit, browse and drink your high dollar coffee, so we snuck around the store until we found a less crowded section. Mom and Sister stood guard while I frantically copied the instructions on a scrap of paper we found. Once done, we put the book back and made our escape, giggling the whole time.
Yeah, I know, we're wild and crazy girls.
Sweet Potato Casserole
2 1/2 pounds sweet potatoes, cooked (we use canned, drained and rinsed)
1 stick softened butter
1/2 cup sugar
1/3 cup milk
2 lg eggs, beaten
1 tsp vanilla
1/2 tsp nutmeg
Mix the above ingredients with mixer. Put in buttered dish.
Topping:
3/4 stick butter melted
1 cup brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
Mix and then crumble on top of filling.
Bake at 350 for 35-40 minutes.
Wednesday, October 29, 2008
Macaroni and Cheese
I am starting with this recipe, because it is one of my most requested. I got it years ago out of a book called "365 Ways to Cook Pasta" but I have made a couple of changes.
I love, love, love this stuff. It's just yummy cheesy goodness and I eat the leftovers for days after. It goes great with ham. Or meatloaf. Or anything. It is one of my grandmother's favorites and she will ask me to bring her some when I go to visit her. I hope you like it too!
Macaroni and Cheese
1 lb jumbo macaroni
4 Tbs butter
¼ cup flour
4 cups pre-heated milk (I microwave it)
1 tsp salt
4 cups cheddar cheese (I use a mix of sharp and mild)
Cook macaroni and set aside
Melt butter, then stir in flour. Cook, while stirring, over low heat for 3 minutes. Whisk in hot milk. Stir constantly and bring to boil. Turn heat to low and cook for 10 minutes, stirring frequently. Remove from heat and add 3 cups of cheese and salt, stir. Mix with macaroni. Pour into 9x13 buttered dish. Cover with 1 cup of cheese. Bake for 45 minutes or until browned in 350 degree oven
I love, love, love this stuff. It's just yummy cheesy goodness and I eat the leftovers for days after. It goes great with ham. Or meatloaf. Or anything. It is one of my grandmother's favorites and she will ask me to bring her some when I go to visit her. I hope you like it too!
Macaroni and Cheese
1 lb jumbo macaroni
4 Tbs butter
¼ cup flour
4 cups pre-heated milk (I microwave it)
1 tsp salt
4 cups cheddar cheese (I use a mix of sharp and mild)
Cook macaroni and set aside
Melt butter, then stir in flour. Cook, while stirring, over low heat for 3 minutes. Whisk in hot milk. Stir constantly and bring to boil. Turn heat to low and cook for 10 minutes, stirring frequently. Remove from heat and add 3 cups of cheese and salt, stir. Mix with macaroni. Pour into 9x13 buttered dish. Cover with 1 cup of cheese. Bake for 45 minutes or until browned in 350 degree oven
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