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

[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.