Tag: dish

Sweet Corn & Wild Mushroom Spoonbread – Best Cornbread Dressing I’ve Ever Accidentally Made!

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

1/4 cup sugar

1 teaspoon fine salt

1/2 teaspoon baking soda

1/4 tsp freshly ground black pepper

cayenne to taste

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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Low-fat butternut squash risotto

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Serves: 2
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

This delicious and low-fat butternut squash risotto is so simple to make. You don’t miss out on flavour in this recipe, the butternut squash does all the hard work to add a creamy and smooth texture to the dish along with a rich, buttery flavour that works very well alongside the risotto rice. Homemade stock ties this dish together nicely. Garnish with fresh herbs and serve. If you want to bulk this recipe up add other veggies like mushrooms but remember it will alter the calorie count.

Ingredients

350g packet butternut squash wedges
Spray oil
1 vegetable stock cube
125g risotto rice
1 medium onion, sliced
2tbsps freshly chopped sage
Salt and ground black pepper

Nutritional information

Each portion contains:

Calories310
16%
Fat1.5g
2%
Saturates0.2g
1%

of an adult’s guideline daily amount

That’s goodtoknow

The squash can be roasted in advance, and then reheated in the risotto

Method

Set oven to 200°C/400°F/Gas Mark 6. Spread the squash out on a baking tray and spray with 1-2 sprays of oil, and turn the pieces in the oil. Cook in the oven for 20 -30 minutes, stirring occasionally.
Pour 600ml water into a pan, add the stock cube and bring to the boil. Add the rice and onion, simmer for 15-20 mins, stirring occasionally, until the water is almost absorbed and the rice is just tender. Add more water if needed.
Just before serving, stir the sage and season. Roughly chop the squash and pile on top.

By Woman’s Weekly

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What do you think of this recipe? Leave us your comments, twists and handy tips.

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Garlic & Blue Cheese Green Bean Almondine – I Just Couldn’t Do It

When I went to culinary school in the early Eighties, the
chef instructors used “Green Beans Almondine” as a prime example for the kind
of stodgy, clichéd, faux-fancy, vegetable side dishes that we were supposed to
eradicate shortly after graduation.

This was the dawn of a new age of American
cookery, and something so old-fashioned as green beans almondine had no place
along side our newfangled raspberry vinaigrettes and cajun fish.

There was only one problem with this prohibition…green
beans and almonds tasted really good together, and made for a lovely side dish once in
a while. Of course, fearing you’d be laughed out of the young, hot cooks club
(hot from heat, not from hotness) you just didn’t dare make or serve such a
dinosaur.

Anyway, to make a long story short, I’ve finally done a
green beans almondine video, but added roasted garlic and blue cheese to it,
just in case any of my old classmates are watching. I actually did this at Thanksgiving, sans nuts, and it got
rave reviews, so I had a feeling the addition of the slivered almonds would
work just fine, and they did! I hope you give this a try soon. Enjoy!

Ingredients for 4-6 portions:
1 pound green beans, blanched in boiling, salted water until
almost tender

3 heads garlic

olive oil

salt and pepper to taste

cayenne to taste

1/3 cup sliced almonds browned in 1 tsp butter

2 oz Pt. Reyes blue cheese, or other blue cheese

400 degrees F. for 15 minutes

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