This time of year pomegranates make their annual appearance
in produce aisles, and despite being beautiful, delicious, and nutritious, many
shoppers avoid them because they simply don’t know how to work with the
colorful, but mysterious fruit. This video shows a great method for harvesting
all those juicy seeds without any mess. By the way, the individual kernels are water-proof, so don’t worry about them losing any flavor in the bowl. Enjoy!
It wasn’t for a lack of great ideas, but I’m here to confess, I wasn’t able to decide on which recipe to film for the big milestone. It was just too much pressure. So, instead I’m going to finally answer the most commonly asked questions I’ve received over the last seven years.
Do you have a restaurant? Why no written recipes? What’s with the cayenne? I’ll also make a rare appearance on camera, which will help answer the one about “why don’t you appear on camera?” Stay tuned!
It’s always nice when you start out making one thing,
and it unexpectedly turns into something else, which ends up being far better
than you expected. Such was the case with this quite homely, yet amazingly
delicious sweet corn and wild mushroom spoonbread.
I was trying to do a simple, wild mushroom-studded,
sweet corn casserole to reinforce our holiday side dish repertoire, and before I
knew it, I was eating the best, most flavorful cornbread dressing I’d ever
tasted. Not only that, but we completely eliminated the step of having to make
corn bread first!
Of course, I wish I could do stuff like this on purpose, but
like my golf buddies used to say, “better lucky, than good.” The only drawback,
as I obsessed over in the video, was the less that stellar appearance when it
came out of the oven.
I may try some type of gratin topping next time, but
honestly, this was so wonderful tasting that I can’t even pretend to be upset
over such superficial concerns. I
hope you give it a try soon. Enjoy!
Ingredients for 12 portions:
1/2 cup dried porcini mushroom pieces, softened in 1 cup hot
tap water, squeezed dry
1 stick (1/2 cup) unsalted butter
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon fine salt
1/2 teaspoon baking soda
1/4 tsp freshly ground black pepper
2 large eggs
1 cup buttermilk
1/4 cup milk
1 pound sweet corn, drained well
1/4 cup chopped green onions
oil to grease baking dish
Bake at 350 degrees F. for 30-35 min
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