Food pr0n at home

[rikibeth]

Although, really, it's just dinner.

Catfish nuggets, seasoned with Old Bay and lemon and pan-fried
Molasses cornbread, with sour cream (well, I didn't have buttermilk, so I thinned sour cream with milk)
Roasted baby carrots
Collard greens with caramelized onion and feta cheese

Shauna taught me how to make the collard greens -- just wilt thin onion slices really well in olive oil, clove or two of garlic, rough chiffonade the leaves, let them cook down, stir in a pat of butter and a package of feta crumbles.

I normally don't like collard greens. I love those.

Even the nine-year-old ate some.

Comments

[naamah-darling.livejournal.com]

Oh, dear God, that sounds great!

If I ask very nicely, can I have the recipe for the molasses cornbread? It sounds heavenly.

[rikibeth.livejournal.com]

Do you have the Moosewood Cookbook? The original edition, not the revised version where they took the fat out of the recipes.

It's their cornbread, but with molasses instead of honey.

Here goes:
1 cup cornmeal
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 egg
1 cup buttermilk (or, as I did tonight, 1/2 cup sour cream and 1/2 cup milk)
1/4 cup molasses

3 Tbsp. melted butter

You know the drill -- stir together the dries, beat the egg, molasses and milk-thing together, combine everything (including the butter) and stir until it's a lumpy batter, pour into greased 8x8 pan, 20 minutes at 425.

I know you don't do many carbs, but you could call it comfort. You could probably use it.

[naamah-darling.livejournal.com]

THANK YOU! God, that sounds incredible.

Cornbread is one of my favorite comfort foods. It's just . . . one bite and I'm happy. And molasses? I adore it. I'd drink it if I could. Mixing the two sounds yummy.

I had an almost cake-like honey cornbread once that I still daydream about.

Unnh. Must stop fooding.

rough chiffonade

[djinnthespazz.livejournal.com]

had to look this one up...
google says: "and cut them into a rough chiffonade (shreds, or thin strips)"

Re: rough chiffonade

[rikibeth.livejournal.com]

Bit more specific technique: take all the leaves off the stems. Chuck the stems in the compost, they're too tough to eat. Pile all the leaves together and roll them up into a sort of fat cigar. Cut skinny slices off the roll. You will have nice long shreds. This is chiffonade.

Re: rough chiffonade

[djinnthespazz.livejournal.com]

Ah hA!
Thanks!

[princejvstin.livejournal.com]

I love Old Bay seasoning!

[dphearson.livejournal.com]

Yummy!

And the collard green is very similiar to the way I make mine- but no cheese and no butter. I want to try the variation now!

[noellelizbeth.livejournal.com]

Hey there - this is pretty damn off-topic, but your shadowflyer sent me. I posted in the CT community looking for help on a HP costume I'm making for some various cons and events this year. I've never really used a pattern before and was hoping someone over there may want to perhaps get together and help me learn. As I said in my entry, I can't pay you, but I can at the very least feed you! :) He suggested I introduce myself to you, saying you're a "costumer and uber HP geek", which is beyond awesome.

I'd love to chat some more if you're up to it. My aim name is noellelizbeth, and my email is noellelizbeth at hotmail dot com. Sorry to waltz in on your journal - I hope you don't mind. :)

[eirehound.livejournal.com]

Um. Beats the hell out of what I made for dinner. :-(

[ap-aelfwine.livejournal.com]

Sounds lovely.

I _like_ collard greens done the old fashioned way with fatback and all (unlike my southron father, who I think dislikes them purely for class and cultural reasons:-), but those sound _really good_. I'll have to try it some time.