Sunday, August 23, 2015
So, I found this recipe on Food52 and I'm posting it here for later. You're welcome.
Yield: 9 normal sized muffins
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp sugar
1 tsp salt
3 tsp baking powder
1 cup milk
1/4 cup oil
1 egg, beaten
1/2 cup crumbled/grated cheese. Suggestions include feta, parmesan, cheddar. Even blue cheese would work. Hell, try some Emmenthaler and go nuts.
1/2 cup chopped fresh herbs. Parsley, thyme, rosemary, even chives.
Preheat oven to 400F
In a large bowl, whisk together the corn meal, flour, salt, sugar and baking powder. Add milk, oil and beaten egg. Stir to combine, but don't overwork.
Let stand for 5 minutes.
Add cheese and herbs and stir just enough to combine.
Pour the batter into standard size muffin tin (greased or lined with paper). About half-way is fine.
Bake for 15 to 20 minutes, until light golden brown on top. Cool for a bit in the pan, then remove to a wire rack to cool completely.
These would be great with just butter, or you can use up some pickles, or tomato jam would be really good too. (Photo Credit: Posie Harwood)
Sunday, January 18, 2015
But now, this is how I eat them. And I swear by all that is holy that you will love them too. Even if you normally hate them.
1 1/2 pounds Brussels sprouts, trimmed and cut in half lengthwise.
1/4 cup olive oil
1 slice bacon (or as the Brits would refer to it, 'streaky' bacon)
1/2 cup shredded Parmesan
2 tablespoons really good balsamic vinegar
Salt & pepper.
Trim & split the sprouts, and then toss in a large bowl with the oil, salt & pepper. Dice the uncooked bacon very fine, and toss with the sprouts. Pour the whole thing onto a baking sheet. In a 400 degree oven (200C or gas mark 6), roast the sprouts for 20-30 minutes until tender. Remove from the oven, put into a casserole or gratin dish. Sprinkle the parmesan over the top, then the balsamic. Back into the oven for another 20 minutes or so. (If you're doing a roast, you can just throw it in during the last 20 minutes with the meat.)
Roasting tends to get rid of the sulphur-ish taste, but leaves the lovely sweet-bitter flavor that sprouts are so good at. Trust me, you will love these.