Tuesday, September 20, 2016

Skillet Cornbread with Chives and Brown Butter (#SoupSwapParty)


Skillet Cornbread with Chives and Brown Butter | Tortillas and Honey


I decided to share a second recipe from Kathy Gunst's new cookbook, Soup Swap, which we are celebrating with the authors of The Book Club Cook Book and a #SoupSwapParty. I made this Sillet Cornbread with Chives and Brown Butter to go with her Corn and Sweet Potato Chowder with Saffron Cream and instantly fell in love with this recipe! 

Look at those photos... What is that? Butter? Frosting? No, that is custard. And cornbread. A custard cornbread! That is what sold me on making this dish. The custard layer is created by pouring milk on top after the cornbread had been baking for a bit. As it continues to bake, a custard layer is formed and it takes on some of the sweetness from the sugar. This extra touch is so unique, I immediately went out and bought all of the ingredients for it, even though I already finished my shopping to make the soup.

I actually don't have a cast iron skillet so I improvised and used a baking dish instead and it still came out lovely. I added in my notes how to make this without a cast iron skillet. I also suggest using the full 1/2 cup of sugar instead of the 1/4 because I felt that the custard layer was a little better with the extra sweetness. I also substituted all-purpose gluten-free flour and it worked like a charm!

This recipe is one that I'll be making again and again and most likely will become my staple cornbread recipe. Make it! Now!!

Soup Swap by Kathy Gunst

Skillet Cornbread with Chives and Brown Butter | Tortillas and Honey

Skillet Cornbread with Chives and Brown Butter | Tortillas and Honey

Skillet Cornbread with Chives and Brown Butter | Tortillas and Honey

Skillet Cornbread with Chives and Brown Butter | Tortillas and Honey

Skillet Cornbread with Chives and Brown Butter | Tortillas and Honey


Skillet Cornbread with Chives and Brown Butter
Slightly adapted from Soup Swap by Kathy Gunst

3 Tbs. unsalted butter
3 Tbs. fresh chives, minced
1 1/2 c. cornmeal
1/4 to 1/2 c. sugar (this recipe I feel works best with 1/2 c. because of the custard)
1/2 c. all-purpose flour (all-purpose gluten free flour works great here)
1 tsp. sea salt
1/2 tsp. baking soda
1 c. buttermilk
2 eggs, lightly beaten
2 c. whole milk

Position rack in the middle of the oven and preheat to 350.

In a 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, melt the butter. As soon as the butter begins to brown, remove the skillet from the heat and add the chives. (I chose to do this in a small saucepan, then used a 7x11 baking pan to bake the cornbread. Please see my continued notes in parentheses for these adaptions.)

In a large bowl, whisk the cornmeal, sugar, flour, salt, and baking soda until well blended. Add the buttermilk and eggs and whisk to combine. Whisk in 1 cup of the whole milk. Add 2 Tbs of the chive-brown butter, leaving the remainder in the skillet (or in the saucepan), and whisk until combined. (If you browned your butter in a saucepan, pour the remaining butter on the bottom of your 7x11 baking pan, swirling to make sure the entire bottom of the pan is greased.) Pour the batter into the skillet and bake for 15 minutes.

After 15 minutes, pour the remaining 1 cup of milk on top of the break and bake for another 25 to 35 minutes, or until the cornbread is golden brown and firm. When you gently shake the skillet, the cornbread shouldn’t wobble but it doesn’t need to be bone dry when tested with a toothpick in the center. Remove and let cool slightly. Serve warm, with butter and honey if desired.


Makes 8 servings (depending on size of pan used)

Saturday, September 17, 2016

Corn and Sweet Potato Chowder with Saffron Cream (#SoupSwapParty)

Corn and Sweet Potato Chowder with Saffron Cream | Tortillas and Honey



I was delighted to be invited again by the authors of The Book Club Cook Book to participate in their #SoupSwapParty to celebrate the just-released cookbook by Kathy Gunst called Soup Swap! Kathy is a James Beard award winner and the resident chef for NPR's "Here and Now."

This cookbook is filled entirely with soups and accompaniments. Kathy teaches you how to make different types of stocks from scratch (roasted chicken stock, recycled chicken stock from leftover bones, beef broth, and veggie stock), how to make different types of soups (hot and cold as well as a variety of different meats), and toppings and sides to go with her meals (like skillet cornbread)!

I've made four recipes so far from this cookbook and I must say that Kathy's recipes really make me feel like I'm an actual cook, from making my own stock to building layers of flavor profiles in the soup. I had never made stock from scratch so I used this opportunity to make Roasted Chicken Stock; it felt like such an accomplishment and made me feel like a rockstar. "Hey, I made that stock from scratch!" I also made her Chicken, Charred Tomato, and Chile Posole which used New Mexico flavors (New Mexico red chile, pinto beans, and Posole) so you know I had to make it! The two recipes that I am featuring on this blog are her Corn and Sweet Potato Chowder with Saffron Cream (see below) and Skillet Cornbread with Chives and Brown Butter.

I was drawn to the Corn and Sweet Potato Chowder with Saffron Cream because I had nearly all the ingredients, I grew up with my family's own version of corn chowder (which is very different from this version), and I loved the idea of using the corn milk and using the corn husks in the recipe. As I mentioned before, this recipe is a prime example of building layers of flavor which I found gratifying. The chowder is incredibly fresh and rich as well as beautiful. The veggies look like little jewels sprinkled throughout! 


Soup Swap by Kathy Gunst

Chef's Choice and Zeroll


I also want to thank Chef's Choice and Zeroll for their generous gifts to help me prep in participation of this event!  gifts to help you with your soup prep! Chef's Choice sent their ProntoPro™ Diamond Hone® Knife Sharpener, which sharpened all of my chef's knives and santoku knives. Believe it or not, this is my first knife sharpener and I was thrilled to receive it! Zeroll sent their 4-ounce Stainless Steel Ladle and their Nylon Slotted Serving Spoon which are awesome for serving all these fun soups!


Corn and Sweet Potato Chowder with Saffron Cream | Tortillas and Honey

Corn and Sweet Potato Chowder with Saffron Cream | Tortillas and Honey

Corn and Sweet Potato Chowder with Saffron Cream | Tortillas and Honey

Corn and Sweet Potato Chowder with Saffron Cream | Tortillas and Honey

Corn and Sweet Potato Chowder with Saffron Cream | Tortillas and Honey


Corn and Sweet Potato Chowder with Saffron Cream
Slightly adapted from Soup Swap by Kathy Gunst

6 large ears fresh corn or 5 cups frozen corn kernels
2 Tbs olive oil
1 large onion, finely chopped
1 large yellow bell pepper, seeded, deribbed, and cut into 1/2-inch squares
1 small red bell pepper, seeded, deribbed, and cut into 1/2-inch squares
1 large sweet potato, peeled and cut into 1/2-inch squares
Sea salt
Freshly ground black pepper
1 Tbs all-purpose flour (or use ½ Tbs corn starch for gluten free)
4 c. vegetable stock
3/4 c. heavy cream
1 tsp. crumbled saffron threads
2 scallions, trimmed, white and green sections very finely sliced (forgot these)
1 Tbs. fresh chives, minced

If using fresh corn, shuck the ears, remove the silks, and trim off the end so that you can stand the cob flat. Using a sharp knife and standing each cob on its end inside a large bowl, remove the kernels from the cob by working the knife straight down against the cob. Using the blunt side of the knife, scrape down the cob after the kernels have been removed to release the corn “milk.” Mix the milk and corn kernels and set side. Do not throw out the cobs!

In a large stockpot over medium-low heat, warm the olive oil. Add the onion and cook, stirring occasionally, for 8 minutes, or until translucent. Add half of the yellow bell pepper and half of the red bell pepper and cook for 3 minutes. Add the sweet potato, season with salt and pepper, and cook for 5 minutes. 

Stir in the flour and cook, stirring well to coat all the vegetables, for 2 minutes. (For gluten free, omit this step and combine 1 cup of veggie stock and whisk in the corn starch. Then proceed with the rest of the recipe.)

 Turn the heat to high, gently whisk in the (remaining) vegetable stock and bring to a boil. Add the corncobs (not the corn kernels). Turn the heat to low, cover, and cook for 5 to 8 minutes, or until the potato is almost tender.

In a small saucepan over low heat, warm the cream and saffron and steep for 5 minutes.

Add the saffron cream, corn kernels, and corn “milk” to the stockpot and simmer for 5 minutes. Taste and adjust the seasoning, adding more salt and pepper if needed. Using tongs, remove the cobs from the pot and, holding each one over the pot, use a knife to scrape off any bits of chowder or corn clinging to the cob.

Ladle the chowder into mugs or bowls; sprinkle with the scallions, chives, and remaining red and yellow bell peppers; and serve.

Makes about 6 full servings

Friday, July 29, 2016

Spanakopita Casserole #thebookclubcookbookCC


Spanakopita Casserole | Tortillas and Honey


We are finally at a close to this year-long culinary journey for The Book Club Cookbook Cooking Crew! For this past year, a different blogger each month chose a book for other bloggers to create and post a recipe inspired by the selected book. For our final month, our event hostess, Camilla over at Culinary Adventures with Camilla chose Corelli's Mandolin by Louis de Bernières.

Since starting and graduating graduate school, I found myself with little energy and time to read which is pretty unfortunate because reading has always been one of my favorite things to do. So I was thrilled when I was invited to participate in this event. Even though reading the books were optional, I tried to read as many of the books that I could and am thankful to have been introduced to some great novels and bloggers!

This final month, I decided to try my hand at making spanakopita as suggested by The Book Club Cookbook. I adore spanakopita and have always wanted to try making it. Well. It didn't go as well as I'd hoped. Combine the lack of patience with an unsteady hand, I made a complete mess of the phyllo dough. I made five triangles before giving up completely and deciding to make spanakopita into a casserole. The five triangles that I made actually came out out of the oven delicious and buttery, but my impatience won this battle.

I placed four phyllo sheets on the bottom and six phyllo sheets on the top of the casserole and it worked beautifully! Because of the amount of filling, the casserole came out much more like a quiche because of the eggs. If you don't have the patience or the hand for making spanakopita, this is your next best option!

Additionally, you can totally halve this recipe and make a 9x9 dish. I've also made this without the phyllo dough and topped with gluten-free panko and drizzled with melted butter (this way taste more like a quiche).

Also, please check out the wonderful bloggers below who are participating in The Book Club Cook Book Cooking Crew and see what they have created this month. You can also follow this project on social media with the hashtag #thebookclubcookbookCC. We'll be posting all of our creations to our Pinterest board. Here's the team, in alphabetical order with links to their homepages.

Cheese Curd In Paradise               
Life on Food       
The Pajama Chef              
The Spiffy Cookie             
Things I Make (for Dinner)           
Tortillas and Honey         
ZooeySuff   


Giveaway
For July, Camilla at Culinary Adventures with Camilla, this month's host, is giving away two copies of the book.* Enter to win a copy of the cookbook!

TWO of our lucky readers - US and Canada only! - can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-PenguinGiveaway runs from July 1st till July 31st at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Camilla received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give two copies away. Opinions are our own. We received no further compensation for our posts.

Spanakopita Casserole | Tortillas and Honey

Spanakopita Casserole | Tortillas and Honey

Spanakopita Casserole | Tortillas and Honey

Spanakopita Casserole | Tortillas and Honey

Spanakopita Casserole | Tortillas and Honey


Spankopita Casserole
slightly adapted from The Book Club Cookbook

2 10-oz. packages frozen chopped spinach, thawed
6-8 scallions
9 Tbs. butter
8 oz. feta cheese, crumbed
12 oz. small curd cottage cheese
8 eggs
8-oz. cream cheese, at room temperature
freshly ground salt
freshly ground pepper
8-10 sheets phyllo dough

Preheat oven to 350 degrees F.

Thaw the spinach and drain in a colander. Taking a handful of spinach at a time, squeeze out all moisture. Roll spinach in a clean dish towel and wring dry. Place in a large bowl.

Chop the green and white parts of scallions separately. Melt 2 T of butter in a skillet and saute the scallion whites until soft, approximately 5 minutes. Remove from heat and stir in scallion greens. Add to the spinach along with the feta and cottage cheese.

In a separate bowl, using an electric mixer at medium speed, beat the eggs briefly. Add the cream cheese and continue to beat until smooth. Add to spinach mixture.

Stir in 3 T melted butter. Add salt and pepper to taste (take care with the salt as feta cheeses vary in their saltiness).

Keep a bowl of 4 Tbs. melted butter handy. While making the spanakopita casserole, always keep the phyllo covered with plastic wrap or damp dishcloth to prevent drying.

Place one sheet of phyllo dough on the bottom of a 9x13 dish and brush with melted butter. Repeat this step with three additional phyllo dough sheets, for a total of 4 sheets. The phyllo sheets may overlap the top of the dish, that's okay.

Pour the spinach mixture on top of the phyllo mixture. Then repeat the previous process of layering phyllo dough sheets and butter with 6 phyllo dough sheets. Roll the phyllo dough that's overhanging to make a "crust."

Bake 35-45 minutes, until puffy and golden. Serve warm.


Serves 8-12, depending on size.


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