Tag: Bean

Sweet Honey Cornbread

by Pam on December 11, 2012

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom^[1] for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon^[2] and the tossed salad with the Creamy Cilantro Dressing^[3] for a comforting and tasty meal that my whole family enjoyed.

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

Print^[4]

Save^[5]

Sweet Honey Cornbread

Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.

Ingredients:

1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

Directions:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

References

^{^} The Gourmand Mom (thegourmandmom.com)
^{^} Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
^{^} Creamy Cilantro Dressing (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Lamon bean soup recipe with barley – Italian Cuisine

Ingredients

250 g Lamon borlotti beans
100 g pearl barley
100 g of pumpkin pulp
60 g smoked bacon
2 pcs peeled potatoes
2 pcs garlic cloves
1 pc celery stalk
1 pc carrot
pcs onion
rosemary
aged Piave cheese
chopped parsley
cinnamon powder
cloves
extra virgin olive oil
salt
pepper

Duration: 12 h 50 min

Level: Easy

Dose: 4 people

For the recipe of Lamon bean soup with barley, soak the beans in cold water overnight, then boil them for a couple of hours in a saucepan with plenty of water, flavored with carrot, celery stalk and onion. At the end of cooking, keep aside the cooking water and a large ladle of beans. Cut the bacon, potatoes and pumpkin into chunks.
Fry the bacon with 1 clove and a pinch of cinnamon for 2-3 minutes, add the pumpkin and continue cooking for 5 minutes; add the potatoes and 1 clove of crushed garlic with the peel and cook for 10-12 minutes; finally remove the garlic, add the beans and leave them to flavor for 5 minutes. Wet with 600 g of cooking water of the beans, salt and cook for 20 minutes, then add another 200 g of water of the beans, left on the fire for 15 minutes, then blend everything with a cream. Boil the barley in plenty of salted water for 20 minutes and drain it. Aromatize 6 tablespoons of oil with a sprig of rosemary and 1 clove of garlic over the fire for 2-3 minutes. Mix the barley and beans kept aside from the cream, season with the flavored oil, 1 tablespoon chopped parsley, pepper, grated cheese and brought to the table.

Bean to Bar: the short-chain chocolate – Italian Cuisine

Raw, 100% cocoa, only from selected crus or raw stone-worked. But above all handmade products, starting from cocoa beans

Chocolate is an Italian product, we have a long tradition, but the raw material that composes it comes from far away and in the vast majority of cases, in the form of semi-finished products. But the trend is the supply chain chocolate, produced from the raw ingredient, the cocoa beans.

Bean to bar: what it means

It means working the chocolate following all its phases, from the cultivation of cocoa beans to the processing of the tablets that we find on the shelves. The large confectionery industries tend to start from semi-finished products, such as cocoa mass and cocoa butter, while the tendency to want to control every ingredient, along the entire supply chain, buying it and processing it from raw is becoming increasingly common. The beans then arrive in Italy still raw, as just picked, carefully selected in the areas of origin and then cleaned, dried, toasted and processed to make them a raw mass, the base of the chocolate. From here we start the process of concaggio and temperaggio, mixing with other ingredients and putting into shape in tablets or chocolates. Here it is the latest evolution of high quality artisan chocolate, thousands of kilometers from the plantations in the lands of origin and with all the tradition of Italian master chocolate makers.

Fondant, for connoisseurs

To choose it, the extra dark is the one that contains at least 45% of cocoa powder but even richer in properties, and taste, is the extra bitter that contains 70-80% cocoa. These are the finest chocolates that enhance the aromas and aromas of the various varieties. In fact, cocoa is not all the same, there are different varieties, production areas and processing methods, which make it a prized product, to be tasted like a wine. Where to find these products so special? From Eataly, which selects products of excellence in its stores, such as these.

Raw stone worked

The Leone Pastilles are a real institution, but few know that this Turin company is also specialized in chocolate – made with an ancient method. The recipe of raw chocolate with stone recalls the ancient formula used in the '700 to serve fine chocolates in the cup. With 70% cocoa beans, toasted in the Leone laboratory, it is produced without added cocoa butter, raw cane sugar, vanilla beans, Ceylon cinnamon sticks.

Raw chocolate

There is a new way to produce and taste chocolate. It was born from an idea of Daniele Dell'Orco, anthropologist, researcher, specialized in the food sector and the conservation and enhancement of agricultural and wild biodiversity. The cocoa beans are harvested and toasted below 42 ° C in order to maintain a delicate and clean aroma, a stronger acidity and a higher humidity than traditional chocolate. At the same time it keeps intact all its beneficial properties, antioxidants, minerals, enzymes and amino acids such as magnesium, vitamin C, serotonin and phenylethylamine. Cacao Crudo is the first company in Italy to produce raw chocolate and is available at 80%, 90% and 100% flux, with only one ingredient, Criollo cocoa, simply reduced in pulp by mechanical cold processes.

100% chocolate

For chocolate lovers, the 100% tablets are the highest expression of the aromatic richness of cocoa of different varieties since it has only one ingredient: cocoa beans (without cocoa butter, sugar, milk or added flavors). They produce it in a few, like Andrea Slitti, considered one of the most renowned chocolatiers in the world. Its 100% cocoa mass cocoa bar is made from the finest cocoa from Central America. Domori instead uses Trinitario cocoa, an aromatic cocoa, very special as its production is only 8% of the world cocoa harvest. It is a hybrid created recently among Forastero cacao, the most widespread for its resistance, and prized like a Criollo, with notes of flowers, caramel and cream of milk. With this type of cocoa, Domori produces different tablets with different percentages, such as the 90% Trinitario tablet, with an intense flavor, or 100%.

Chocolate and bubbles

Guido Gobino is one of the most prestigious names in chocolate art, on an international level. For two generations they have specialized in typical Turin products such as Gianduiotto, the Gianduia Chocolate cream to spread and the Chocolate with Hazelnut. Since the Nineties, they have given life to the "Giandujotto Artisan Workshop" which enhances the historical extrusion method, without the use of molds, and are committed to creating true artisanal chocolate for connoisseurs. The Chontalpa assorted tablets are made entirely from cocoa from the Tabasco region of Mexico, from which derives a dark chocolate with an intense taste, extra bitter, which marries beautifully to a liqueur, rum or even a sparkling sparkling wine like a prosecco.