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Comment of the Day: Fried Okra, Texan Style

July 15, 2010 – 1:38 am | by admin

“A much easier way to make it though (and this is the way that most Texas mothers and grandmothers that I know cook it), is to merely toss the sliced okra in a bowl with cornmeal and salt, and then throw it in a pan with hot oil. Fry it until the cornmeal is golden, and remove the okra to a plate covered in some paper towels in order to let it drain. You’ll have some delicious, crispy, salty, wonderful fried okra to show for not very much effort at all!” — misplacedtexan, on “Cook the Book: Fried Okra”

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Tags: cook-the-book, cornmeal, fried, fried-okra, grandmothers, merely-toss, much-easier, oil, okra, plate-covered, remove-the-okra, sliced, toss-the-sliced

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Dinner Tonight: Cornmeal-Crusted Pan-Fried Trout

April 21, 2010 – 5:42 am | by admin

From Recipes [ Photograph: Blake Royer ] I’ve been daydreaming lately about going on a fishing trip, the kind of wilderness escape where my main concern for the day is sunshine, adequate cold beer, and hooking enough fish to feed me dinner. So maybe that’s why I was drawn immediately to this recipe in New Classic Familiy Dinners , a cookbook by Los Angeles cooking legend Mark Peel. It is the absolute perfect recipe for sleepin’ on the riverbank and cooking up the freshest river trout known to man: simple, manly, delicious. The idea here is to use a fine cornmeal that will adequately coat the fish and give it a golden crunch on the outside. Doing so negates the need to dredge the fish in egg before dusting with cornmeal. Trout is ideal for its sweet, mild flesh, but any white fish ought to work well as long as it’s not too thick (the cornmeal crust is then in danger of burning). As instructed, I used a heavy cast iron skillet, which seemed like the right tool for the job both practically and aesthetically. But I’m sure a nonstick skillet would also do the trick. Cornmeal-Crusted Pan-Fried Trout – serves 4 – Adapted from New Classic Family Dinners by Mark Peel. Ingredients 4 trout fillets, or two whole…

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Tags: chopped, cornmeal, dredge-the-fish, flour, like-the-right, pan, pepper, Purpose, salt, skillet, skin, teaspoon, trout

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Pressure cooker polenta

April 20, 2010 – 6:55 pm | by admin

Polenta, polenta, polenta. It used to be that I didn´t see the point of polenta, not at all. All that effort for something so bland, why? But somehow reading about polenta always made me hungry, and I always have a bag of cornmeal to make the underside of my bread crunchy, so it was only a matter of time before I made it. I just didn´t want to stir for hours, so I turned to my gadgetry. The Thermomix makes a good polenta, no question. Just use the proportion of any recipe you like, put the butterfly thingy in and set it for 45 minutes. But be warned that cleaning it out is a right bore. The rice cooker is also great, and easy to clean. Put 1 meassure of cornmeal and 4 of water and you´re good to go. The pressure cooker is, naturally, the fastest. All three methods make falling off a log look very complicated, so take your pick. For me, because I´m still in the honeymoon phase and because I´m apt to improvise dinner, the best is the pressure cooker, but all three work perfectly. Once the polenta is done you can bask in the warm …

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Tags: black, cooker, cornmeal, honeymoon, matter, pepper, pressure, sauce, slightly-grainy, the-pressure, thermomix, tomato

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Raspberry Cornmeal Pancakes AND Celestial Cream

September 28, 2009 – 3:00 pm | by admin

Raspberry Cornmeal Pancakes MAKES 9–10 MEDIUM PANCAKES WHEAT-FREE & GLUTEN-FREE OPTION These pancakes are thick and fluffy and bring the taste of summer to your table any time of the year. Fresh, frangrant, and delightful! Serve with Celestial Cream (below), or pure maple syrup. 1 tbsp flax meal 1 cup + 1-2 tbsp vanilla soy milk (see note) 3/4 cup + 2 tbsp oat flour (see note) 1/2 cup fine cornmeal (not corn grits) 1/8 tsp sea salt 1 tbsp baking powder 1/8 – 1/4 tsp pure almond extract (see note) 1 1/2 tbsp organic canola oil 1 cup raspberries, fresh or frozen (see note) extra organic canola oil (for coating pan) In a small bowl, combine flax meal and non-dairy milk, then set aside. In a large bowl, combine flour, cornmeal, and salt. Sift in baking powder and stir to combine well. To flax-milk mixture, add almond extract and oil and stir to combine. Add wet mixture to dry, stirring until just combined. Stir in raspberries just before you are ready to cook the pancakes. Lightly oil a non-stick frying pan (using the edge of a paper towel) and place pan on medium-high heat for a few minutes until …

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Tags: celestial, celestial-cream, cornmeal, earth, easy recipes, maple-banana, nonhydrogenated, permanent-link, recipe, saucepan-on-low, vegan, vegan-chocolate

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Market Matters- Squash Blossoms Stuffed with Basil

August 9, 2009 – 4:01 pm | by admin

They are not around very long so if you want to have squash blossoms. Have them now. But I can’t be expected to end my week of basil recipes just because a finicky bunch of squash blossoms won’t wait around for me to finish up with basil. And squash blossoms will not wait. Which means I am going to have to combine them this week with the basil I am committed to. So my usual trip to the Hollywood Farmers Market for this week’s Market Matters will have to be a squash blossom recipe that highlights the big bold flavor of basil. Which is no easy feat. I have had squash blossoms many ways. A light touch is usually best. I have had them deep-fried in a beer batter with chili powder. Which was delicious of course, but It could have been fried anything and still tasted just as …

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Tags: basil, blossom, cornmeal, first courses, fun, kitchen, opinion, ricotta, squash blossoms, Stuffed, time, words, work