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Archive for the ‘Comfort Food’ Category

No picture, no story. I just wanted to get this down so I can remember it for the future.  It was excellent!

Melted Cheese Casserole with Mexican Sausage and Roasted Chiles (adapted from a Rick Bayless recipe)

Ingredients

  • 2 medium fresh poblano chiles or fresh pasilla chiles
  • 8 ounces Chorizo Sausage
  • 1 medium white onion, sliced
  • 12 corn tortillas
  • 8 ounces Mexican melting cheese such as Chihuahua, quesadilla or asadero
  • 1 teaspoon of dried oregano
  • 1 bunch fresh cilantro & sour cream optional

Roast the pablanos over an open flame, turning regularly until the skin is evenly blackened and blistered, about 5 minutes.  Be careful no to char the flesh, only the skin.  Cover with a kitchen towel and let stand for 5 minutes.  Rub off the blackened skin, then pull or cut out the stems and the seed pods.  Tear the chiles open and quickly rinse to remove any stray seeds and bits of skin.  Cut into 1/4 inch wide strips about 2 inches long.

Heat the oven to 350.  In a medium skillet, cook the chorizo over medium heat,stirring to break up any clumps, until half-cooked, about 5 minutes. Add the onion and cook, stirring frequently, until the onion is richly golden and the chorizo is cooked through, about 10 minutes.

Stir in the poblano strips, taste and season with salt if necessary.  Transfer the mixture to a 9 or 10 inch shallow baking dish.

Very lightly dampen a clean kitchen towel. Wrap the tortillas in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes.

When the timer goes off, stir the cheese into the warm chirizo.  Set in the oven alongside the tortillas and bake until the cheese is just melted. Sprinkle with the crumbled oregano and serve with the sour cream, tortillas and cilantro.

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pot3

I’ve been busy to say the least.  Busy gaining weight, busy eating a ton of food… good and bad, busy trying to learn as much as I can about factory farming, busy trying to start a Slow Food chapter in Reno and busy trying to overhaul the kinds of meat products we are using at Dish.

Let me tell you, it is not easy to source humanely-raised, antibiotic-free, hormone-free meats.  My normal distributor doesn’t carry any of the brands I was looking for.  Well, wait, they do carry them, but the price is triple what we are paying now for ham, roast beef, turkey, bacon and salami.

So I moved on to our secondary distributor and called them.  They didn’t have anything!  Both of these companies are national and the leaders in their industry, but they carry very few organic and pretty much no humanely-raised options of any kind.  Blah… supply and demand I suppose!

I was starting to really get panicked until I thought of calling another company out of Sacramento that services Reno.  They came through… In fact today we received our first shipment of humanely-raised, antibiotic and hormone-free turkey, ham and salami as well as Niman Ranch applewood smoked bacon.  We also are now getting our eggs through  a farm that lets their chickens run around on natural ground with sunlight on their backs!

As for sourcing meats for my home, well that’s a bit more problematic.   None of the supermarkets in town carry anything on the pork side that is even close to humanely raised.  I’ve called quite a few places and have met with everything from laughs to surprise that I would want to buy humanely-raised meats.  What are you supposed to do?

We fortunately have a Whole Foods in town, so I have started to buy anything pork-related from them.  I’ve also looked up all the local farms within 100 miles and have contacted a few of them who raise beef and pigs.  Our plan is to visit each of them to see how they are raising their animals and then put together a group of people to purchase the meat!  I challenge you to do the same thing.  Yes it costs more, but I’ve come to the conclusion that I will just eat half as much meat as I did before!

So the good news is we are starting to make a difference.  Actually based on the amount of meat we use, I would say we are making a huge difference.

So on to Pot Roast.  I found this recipe in Gourmet Magazine a few months back and instantly had to make it.  It was super simple, but included a huge amount of caramelized onions.  Since I started cooking I’ve had quite a bit of a problem really caramelizing onions well.  Either I don’t cook them long enough or I burn the crap out of them.  So keep your eyes on them and don’t walk away for long!

This is the perfect weekend night dinner before the temperatures start heading into the 80s and 90s and a steaming pot of meat doesn’t sound so great!

pot21

Super Rad Pot Roast

Serves 6 to 8

Ingredients:

  • 3 lb onions
  • 1 – 5 pound, grass fed, boneless beef chuck roast, tied
  • 2 tablespoons vegetable oil, divided
  • 2 Turkish bay leaves
  • 2 (12-oz) bottles beer
  • 2 tablespoons red-wine vinegar

Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 2 tablespoons oil in a wide 5- to 6-qt heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.

Cook onions with bay leaves and 1 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 to 35 minutes.  Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.

Meanwhile, preheat oven to 350 degrees with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top).

Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 4 1/2 hours.

Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves.

Serve braised beef with onions and sauce and devour!

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I unfortunately didn’t take a picture of this one.  But it’s rice pudding, how can you go wrong.  I made this on New Year’s Eve and it was a huge success.  I only slightly modified it from the Ina Garten recipe I watched on Food Network that day.

This is not low calorie in any way, shape or form, but it’s worth it.  Next time you want a treat give this one a try.

Perfect Rice Pudding (serves 6)

3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract

Combine the rice and salt with one and a half cups water in a medium heavy-bottomed saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed.

Stir in four cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end.

Slowly stir in the beaten egg and continue to cook for one minute. Off the heat, add the remaining cup of half-and-half, and the vanilla.  Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.

Serve warm or chilled.

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hmm1

It’s winter and I’m craving braised foods, casseroles, soups and long-cooked meals.  Actually I’ve been craving this kind of food for months, but I was having a hard time getting the rest of my family to desire a long-cooked braised meat and potatoes when it was 90 degrees outside.  Well that’s not the problem any longer, it’s 30 to 40 degrees around here now.  Exciting!

The other exciting news is that I’m going to take my first college culinary class starting in January.  Most everything I’ve learned in my life, computer programming, photography, how to play golf or tennis has been through reading books, a ton of practice and trial and error.  By myself I can usually increase my skills to the level of advanced amateur pretty quickly, but when things start to get hard, I usually give up and move on to something else.

Well I’ve decided that I’m going to try and take my cooking and culinary knowledge to the next level.  At the same time I’m terrified of going back to college after 20 years.  I’m sure there will be a certain level of boredom at times since I do have pretty good knife skills and I do know how to cook but I really need to learn the basics.  I’m one of those people who often times skips the basics and this limits my abilities in the long run.

Well no pain no gain right?  I’ve been working at the restaurant for almost two years now and I’m cooking quite a few things.  It seems like this is going to be my long-term career so I better make sure I’m good at it. I also figure even if I spend the majority of my time on the business side of the restaurant, the more culinary knowledge I have the better off we are!

So on to Grillades… in Creole parlance, it means thinly sliced beef, sometime veal, braised in a roux-thickened stock and served over buttered grits.  We found a ton of rice in the pantry last month so I decided to serve them over rice instead. This recipe is from Molly Stevens’ book All About Braising, which I highly recommend.  I’ve cooked multiple recipes from this book and all are great!

The roux made from the peanut oil and flour in the drippings of the meat was out of control.  The braising liquid was awesome, thick and rich.  The meat was also perfect.  I will be making this again, over polenta/grits next time!

Grillades & Rice

Ingredients:

  • 2 pounds of boneless beef steaks (chuck, flat iron or top round) about 1/2″ thick
  • Kosher salt and ground black pepper
  • 6 tablespoons of peanut oil
  • 3 tablespoons all-purpose flour
  • 1 large yellow onion, cut into 1/4″ dice
  • 1 large green bell pepper, cored, seeded, and chopped into 3/8″ pieces
  • 2 celery stalks, chopped into 3/8″ pieces
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons tomato paste
  • 1/2 teaspoon cayenne, or to taste
  • 1 teaspoon Hungarian paprika
  • 2 cups beef or chicken stock

Slice the steaks crosswise into 2-inch-wide strips. Season all over with salt and pepper.  Using a meat mallet or the bottom of a small heavy saucepan, pound the strips to a 1/4-inch thickness.

Heat three tablespoons of the oil in a large deep heavy skillet or a Dutch oven (5 or 6 quarts) over medium-high heat.  Lift a strip of steak with tongs and lower just the tip into the hot fat – if it doesn’t sizzle immediately, wait another 20 to 30 seconds before trying again.  Once the fat is hot, add only as many strips of steak as will fit without crowding and sear them, flipping once, until mahogany-colored in spots and around the edges, two to three minutes per side.  Set aside on a large plate without stacking and continue searing the remaining steaks.

Once all the steak strips are browned, reduce the heat to medium-low and add the remaining 3 tablespoons oil to the skillet.  Add the flour and stir with a wooden spoon to make a smooth paste, which is known as a roux.  Expect to see black specks in the roux left from browning the meat; the roux itself will be dirty beige.  Continue to stir gently but continuously until the roux begins to glisten, about five minutes.

Stir in the onion, green pepper and celery until evenly coated with the roux.  Cook, still over medium-low, stirring often, until the vegetables begin to become limp and fragrant (you’ll smell the bell pepper most), about 20 minutes. The roux will darken from a dirty beige color to more like caramel, and the moisture released from the vegetables will help keep it from scorching.  Don’t stray far from the stove, through, when the roux and vegetables are cooking.  You have to be vigilant about stirring every few minutes so that nothing sticks or scorches.

Stir the garlic, thyme, tomato paste, paprika, cayenne and a healthy sprinkling of salt and pepper. Cook, stirring once or twice, for another three minutes. Slowly pour in the stock, stirring until smooth, increase the heat to medium and boil for a minute or two, stirring once twice, until the sauce thickens to the consistency of gravy.

Adjust the heat to low and wait for the sauce to slow to a quiet simmer.  Return the steak to the skillet, along with any juices that pooled on the plate, stir to combine the meat with the sauce and the vegetables, and cover tightly.  After about five minutes, check to see that the sauce is only simmering sluggishly – if it is too close to a boil, you’ll wind up with tough steak.  If necessary, lower the heat or place a heat diffuser beneath the pan.  Continue to braise, lifting the lid every 25 minutes or so to stir, until the steaks are fork-tender and the sauce is quite thick, about one hour.

During the last 45 minutes make the rice.

Remove the grillades from the heat and taste for salt, pepper and cayenne.  The sauce should be piquant.  Serve over the rice.

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maca3

A few weeks ago I started a quest for some good mac and cheese. Nancy makes a killer mac-n-cheese but I wanted my own. I’m sure I frustrate the crap out of Nancy sometimes because I’m always looking for something better when it comes to food and recipes. Now mind you , this mac-n-cheese is not Bobby Flay mac-n-cheese with some crazy-sexy ingredients, but it is really, really good! I would make it for any of my friends and be proud.

My first attempt was with a Jamie Oliver version that didn’t include a bechamel sauce but instead called for mixing the cooked pasta with the cheese and then baking it. I found it to be okay, had some nice flavor as he added garlic salt to his, but overall it didn’t make the grade for heart-attack-5,000-calorie-kill-me-now before-I-have-a-stroke-and-die type of mac-n-cheese. This is what I’m looking for. Why make mac-n-cheese if you aren’t going to go for broke? I thought about mixing in bacon or truffle oil, but why make something simple complicated?

The second version, I made a few nights ago for my best bud Chad, Nancy and the boys. I found this version in Kurt Beecher’s book, “Pure Flavor”. I was also able to find Beecher’s Cheddar in the local store and was glad. Nancy and I visited their flagship store in Seattle last year. Great cheese!

Chad is up from San Francisco and has been visiting for the past week. I’m almost out of energy. I think I’m getting about five hours of sleep each day. We are mild though, old guys I guess. Our pattern consists of playing sports games on the Playstation 3, drinking large amounts of liquids, cussing at the TV and throwing controllers and in general fighting for the most wins. We are both super competitive. Most of the time we have a great time but there are nights where we are about ready to kill each other.

chadjoe

Last night was particularly funny though since you can customize your player characters. Chad always plays with a male character, but I always pick a female character. I figure if I’m going to have to watch a cyber-person on the screen for hours and hours, I would rather look at a woman than a man. So, I’m buying some hot clothes for my hot cyber golfer when Chad asks me, just as Nancy appears around the corner, “Can you turn her around on the screen so we can see her a%$?” Bad timing, hahaha, we laughed our a$% off as Nancy gave us a dirty look out of the corner of her eye!

Well back to the mac-n-cheese. It was quite a story. I thought I was going to double the recipe, but it didn’t quite turn out that way. Problems from the start, because I was trying to cook and hold a serious political discussion with Chad and Nancy. I doubled the butter, but nothing else in the bechamel sauce. By the time I noticed it was way too late. From there I threw caution to the wind. I ended up doubling the cheese by mistake and the resulting mac and cheese, though incredibly cheesy and awesome had a bit of a texture issue. We ate it, Jacob and I really enjoyed it, but Nancy and Chad complained about the texture.

Chad, who is like me, super-competitive and a bit of a perfectionist said “Let’s do it again and do it right this time!” DOH! “Oh what the hell,” I thought, it was about 9:30 at night, but let’s make it again. Chad started the bechemel while I tried to grate the cheese with the correct proportion this time. It worked out perfectly, and we ate the second version at 11:00pm. Everyone loved it, plain and simple. It was great mac-n-cheese. From what I can tell, the secret to this recipe is the proportions.

Perfect Mac-n-Cheese (serves 4 as a side dish)

  • 8 ounces penne pasta (half a box)
  • 2 cups Beecher’s Flagship Cheese Sauce (see below)
  • 1 ounce Cheddar, grated
  • 1 ounce Gruyere cheese, grated
  • 1/4 to 1/2 teaspoon chipotle chile powder

Preheat oven to 350 degrees. Oil or butter an 8-inch dish. Cook the penne 2 minutes less than the package directions. You want the noodles not quite done because they will finish cooking in the sauce in the oven. Rinse the pasta with cold water and set aside.

Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into a prepared baking dish. Sprinkle the top with the cheeses, then the chile powder. Bake uncovered for 20 to 30 minutes, until the top has a nice golden crust. Let sit for a few minutes before serving.

If you decide to make this as a main and double the amounts, use a 9×13 inch baking pan and increase the time to 30 to 35 minutes.

Beecher’s Flagship Cheese Sauce (makes 4 cups)

  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 14 ounces semi-hard cheese, grated (I used Beecher’s Flagship Cheddar)
  • 2 ounces grated semi-soft cheese (I used Gorgonzola)
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon chile powder
  • 1/8 teaspoon garlic powder

Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour. Continue to whisk and cook for 2 minutes. You just made a roux, a substance used for thickening sauces!

Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Now you turned the roux into a bechamel.

Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. If the cheese isn’t melting completely you can put the pan on low heat.

Use immediately or refrigerate for up to three days!

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I was going to post this before I left for the weekend, but time was short. So please read this like it was last Thursday or Friday!

Everyone is getting sick of chili in the house. This is the fourth version in the past two weeks. I made a buffalo chili this week, but didn’t like it so I’m not going to post about it. Not that it was bad, it was just not exciting in the least.

If you missed the first two versions you can find them here – Springfield Chilli & White Bean & Chicken Chili. Keep in mind that all three of these recipes are adapted from Cooking Light. They are not the full-fat versions!

We’ve continued to work on the business plan for the new restaurant and are almost done with the list of restaurants we are going to visit in San Francisco this weekend. There are so many cool places we want to visit to get inspiration for the interior of the new place.

I’m very much looking forward to visiting my friends, Diane and Brain’s, very cool, very unique candy store in San Francisco called The Candy Store. You can check it out here. Diane and I used to work together in the city back in the Internet hay days! Diane was one of my best friends in the city and I’m so excited that their store is successful. It had been a dream of hers for as long as I’ve known her, but the cost and expense of doing business is San Francisco is so high. She persevered and finally last year they were able to swing it. If you are ever in San Fran go take a look, it will be well worth it! And tell Diane Joe sent you.

As to my other major endeavor, keeping myself in shape…I’ve decided that I’m not going to worry about exercising or eating right until I come back from the city this weekend. Then I will get myself back on track. Though this chili is from Cooking Light so that’s helpful. Another picture below!

I did blow it big time last night. This will either make you queasy, laugh or make you feel sorry for me, but about six months ago we ran out of milk. We always have the fat-free variety in the house, so I decided to use some half and half. I loved it! Now I know that the caloric content is about 10 million times more so I don’t often do this, but every once in awhile I break down and have cereal with half and half. Last night was one of those nights. Two bowls at 9:00pm of a very cool Canadian cereal called Shreddies (my wife grew up in Canada) and a fair amount of cream. YUM! I’ve even tried it with heavy cream once, yes 40% fat, but this was a bit too much!

So how about more chili? This version is from Cincinnati and has pasta of all things. According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped with 850,000 pounds of shredded cheddar cheese. Wow, I guess I need to put A LOT more cheese on this next time. I did a Google image search and found some crazy pictures with so much cheese I couldn’t even begin to believe it. I guess this is fast food in Cincinnati.

Anyone from Cincinnati who can set me straight on what the real deal is let me know!

I liked it, not as much as the Springfield Chilli or the Chicken Chili, but it was a completely different taste profile and meal. Give it a try and let me know what you think. It was well worth the minimal effort to put it together.

Cincinnati Five-Way Chili (serves 4)

(adapted from Cooking Light Magazine)

Ingredients

  • 1 tablespoon canola oil
  • 1 pound ground turkey
  • 1/2 pound ground sirloin
  • 2 1/2 cups chopped onion (about 2 medium), divided
  • 2 garlic cloves, minced
  • 1 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 3 tablespoons spicy barbecue sauce
  • 1/2 teaspoon kosher salt
  • 4 teaspoons white vinegar
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground coriander
  • 1/2 ounce unsweetened chocolate, chopped
  • 1 (10 3/4-ounce) can tomato puree
  • 3 1/2 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
  • 3/4 cup shredded cheddar cheese
  • 1 (15-ounce) can kidney beans, rinsed, drained, and warmed
  • Oyster crackers (optional)

Heat oil a large Dutch oven over medium-high heat. Add both the turkey and the sirloin to the pan and cook for 5 minutes or until browned, stirring to crumble.

Add 2 cups of the onion and all of the garlic. Cook for 5 minutes or until onion is tender, stirring occasionally.

Stir in 1 cup water along with the ingredients on the list up to and including the tomato puree. Bring the mixture to a boil then cover, reduce heat and simmer for 45 minutes.

Make the spaghetti when the meat mixture is almost done. Heat up the kidney beans in the microwave for one minute.

Place about 3/4 cup spaghetti into each of 4 bowls. Ladle 1.5 cups chili into each bowl. Top each serving with some onion, cheese, and beans. Serve with crackers and devour!

PS – I just picked up a cool Greek Cookbook. I’ve been wanting to try some Greek recipes for a while, not many good Greek places in Reno, so stay tuned. I think I will make pastitsio next week!

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Until this past weekend I had never made cornbread. Is this bad? I’m 40 years old and an owner of a restaurant? It seems like it might be bad and I shouldn’t be sharing this with my customers, but that has not stopped me in the past so what the heck.

I’m actually sitting in the restaurant right now, Wednesday night. Today was a killer day for us, in terms of sales and in physical energy spent, and it’s still going. I started the day behind schedule and stayed behind schedule right up until a few minutes before the caterings went out the door. Somehow, I don’t know how, they all went out, on time, correct without any shortcuts or sacrifices.

We are like cats when it comes to our catering business though, we always seem to land on our feet. I did have a feeling this morning though that I had used my nine lives and today would be the day that we might just miss something. I have this feeling periodically and each time things have worked out…hmmm, might be my inexperience and my general pessimistic (or what I call a realistic) attitude.

The difference between our catering business and many other catering companies is that we run a restaurant as well. What does this mean you might ask? We only have one kitchen and one staff to do both sides of the business.

We can almost completely control the catering side – we can turn down business for example if we are busy. We can’t control the traffic on the restaurant side. One day we will be slammed from the moment the doors open until we close…the next traffic will be normal and then the following day we could literally be bored and be sending people home early.

Today, for example, we had three lunch catering orders totalling about 80 people.  Each of the caterings has multiple moving parts.  Grilling chicken or tri tip, preparing the platters, making salads, bottling up salad dressing, baking fresh cookies or dessert bars, putting together the paper goods, drinks, chips, condiments, etc.

On a normal day we can do this without much problem, but today we had twice the amount of people than normal come in for breakfast, snacks and coffee drinks (the time when we are prepping for the day and creating the catering food).

It’s awesome and maddening at the same time. My regulars will know how busy we are with catering orders just by the way we look and how we act when they walk in the door.  They will look at me, laugh and tell me that I work too hard.  It’s mostly fun though, but I will tell you…don’t open a restaurant unless you truly love food, customer service, making people happy, cleaning and working hard, all for less than you can make working the counter at Starbucks.  Haha, okay not that bad.

As a matter of fact, I’m very excited right now because shortly I’m going to be cooking grilled filet of beef with a wine and shallot reduction for an event at the restaurant in a few hours. There was a time, not long ago, that I wasn’t trusted with any of the food here. I started with the salads only, then I was able to do the tri tip, later I was trusted with other proteins and tonight I get to prepare the slamming tenderloin! It’s pretty exciting and scary knowing that in a few hours there will be 18 doctors eating dinner in our restaurant and I’m preparing the main entree.  Fortunately tenderloin is fairly forgiving, but at $17.99 a pound and limited time I can’t screw it up…I won’t though!

Okay, so back to cornbread. I made a few versions this past weekend. All of them I made in a nine-inch cast iron skillet which seemed appropriate for cornbread.  The first version I used medium coarse cornmeal and a very small amount of sugar.  I was pleasantly surprised at the result. Nothing like the cornbread I’ve ever had. It was more rustic with more of a bite and was less sweet. It would be great topped with chili or to accompany a soup. I used yogurt in the first batch and buttermilk in the second.

The kids didn’t like the texture of either so I made another version Sunday night, adapted from Cooks Illustrated.  I used fine cornmeal and I added more sugar and more liquid. This was the favorite and the whole skillets worth was devoured in short order.

This cornbread is perfect for breakfast, lunch or dinner.

Northern Style Cornbread (serves six to eight)

  • 2 tablespoons butter, melted, plus more to grease the pan
  • 1 cup fine, yellow cornmeal such as Quaker in the round canister
  • 1 cup unbleached all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 6 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 2/3 cup shaken buttermilk
  • 2/3 cup milk

Adjust an oven rack to the center position and heat oven to 425 degrees. Grease a 9-inch cast iron skillet or a 9-inch square baking pan with butter.

Whisk the cornmeal, flour, baking powder, baking soda, sugar and salt together in a bowl. Form a well in the center of the dry ingredients. Crack the eggs into the well and stir lightly with a spoon. Add the buttermilk and milk. Stir the wet and dry ingredients until almost combined. Add the melted butter and stir until the ingredients are just combined.

Pour the batter into the greased skillet or pan. Bake until the top of the cornbread is golden brown and the edges have pulled away from the sides of the skillet or pan, about 20 to 25 minutes.

Cool five to ten minutes on a wire rack or on a burner atop your stove. Cut and devour.

You can wrap in foil and store at room temperature for up to 24 hours. Reheat in a 350-degree oven for 10 minutes.

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