Because the wheat and rye are whole-grain, the bran in them degrades the gluten structure of the bread, which prevents the bread rising properly. To offset that tendency, the recipe adds gluten flour. This is the mysterious difference alluded to in the title. Caraway, anise, and orange rind give this bread its unique and wonderful… Continue reading Swedish Rye Bread…with a difference (The Vegetarian Epicure)
Tag: cornmeal
French Bread (The Vegetarian Epicure)
Bread recipes are very long, but the list of ingredients is usually very short. This one has the shortest list of ingredients and one of the longest recipes to follow. But it’s amazing in its simplicity and flavor. Also, you can impress people because you baked not just bread, but French bread. 1 heaping tablespoon… Continue reading French Bread (The Vegetarian Epicure)
Turkey Chili with Corn
I made up this recipe, based on stuff I had in the house at the time, as well as try to make it mild enough for my kids. The result comes out a bit… beige, which is why I thought adding tomatoes or other colorful ingredients would improve the chili. 1 onion, chopped1 clove garlic,… Continue reading Turkey Chili with Corn
Beef and Pumpkin Spiced Cornpone
The recipe was originally called “Moroccan Beef and Pumpkin Bake”, but I just can’t find it within me to call a cornpone “Moroccan"… 1 pound lean ground beef2 cups peeled winter squash or pumpkin, cut into ½ inch pieces¾ cup coarsely chopped red bell pepper½ cup coarsely chopped onion2 cloves garlic, minced1 cup frozen corn¾… Continue reading Beef and Pumpkin Spiced Cornpone
Cumin Cornbread
¾ cup all-purpose flour1 cup yellow cornmeal2 teaspoons cumin seed1 tablespoon sugar1 ½ teaspoons baking powder½ teaspoon salt1 cup milk1 large egg, beaten1 tablespoon unsalted butter, melted and cooled to room temperature Preheat oven to 425°. Mix dry ingredients in bowl; add milk, egg, butter, and stir until just combined. Put in a greased 8-inch… Continue reading Cumin Cornbread
Cheddar-Jalapeno Cornbread
1 cup yellow cornmeal, stoneground if possible½ cup all-purpose flour½ teaspoons baking powder¼ teaspoon salt1 cup grated sharp cheddar cheese (about 3 ounces)¾ teaspoon baking soda1 fresh or pickled jalapeno, seeded and minced (wear rubber gloves while doing this)2 large eggs1 cup buttermilk½ stick unsalted butter, melted and cooled to room temperature In a bowl,… Continue reading Cheddar-Jalapeno Cornbread
Pumpkin Polenta
Approximately 5 cups water, chicken stock or vegetable stockHave available 2 cups boiling water or stock1 teaspoon salt1 1/3 cups cornmeal¾ cup canned pumpkin½ cup cream cheese, cut into small pieces½ teaspoon nutmeg Before heating the water or stock, stir in salt and cornmeal until smooth. Bring mixture to a boil, stirring constantly. If the… Continue reading Pumpkin Polenta
Corn Pone Topping (“Laurel’s Kitchen”)
Topping for what, you ask? Maybe topping for about 4 cups of chili or well-seasoned cooked beans. 2 cups cornmeal 2 teaspoons baking soda 1 teaspoon salt 1 quart cultured buttermilk or 16 ounces plain yogurt mixed with 16 ounces water 2 eggs, slightly beaten ¼ cup margarine, melted 4 cups chili or seasoned beans,… Continue reading Corn Pone Topping (“Laurel’s Kitchen”)
No-Stir Polenta
Polenta is that great, Italian staple, cooked from coarsely-ground cornmeal. Following traditional recipes say to boil the water first, and then very slowly stir the cornmeal into it – not too fast, or it will form unpleasant lumps. This is all due to the high temperature of the water. This recipe solved that problem by… Continue reading No-Stir Polenta
CORN BREAD (The Vegetarian Epicure)
This is a pretty standard recipe for cornbread, but it’s our family favorite. The book it comes from, “The Vegetarian Epicure” by Anna Thomas, is worth checking out. 1 ¼ c. unbleached white flour¾ c. whole-grain corn meal4 tbsp. sugar5 tsp. baking powder¾ tsp. salt1 egg1 c. milk2 tbsp. melted unsalted butter Butter a nine-inch… Continue reading CORN BREAD (The Vegetarian Epicure)
Recipes out of the Blond Box 