Apple Polenta Pecan Cobbler
Another great way to use cornmeal. I love desserts with a little cornmeal in them. Sorry – no idea where I got this recipe originally.
Another great way to use cornmeal. I love desserts with a little cornmeal in them. Sorry – no idea where I got this recipe originally.
Let me share the simplest, best way to fix cornmeal polenta, courtesy of Scott Simon chef at Local Republic in Lawrenceville. He uses cooked cornmeal as a substitute for grits in what is otherwise a pretty traditional shrimp and grits recipe. I’ve used this idea now a half dozen times as a bed for fresh fish (while at the beach), sautéed vegetables, you name it. Love it.
After you try this, if you like the texture of the cooked cornmeal, remember the proportion of 4 cups liquid to 1 1/4 cups cornmeal. And of course, if you want yours thicker or thinner, just adjust the amount of liquid. Now you can make this any time you need a quick carb. Really – a side dish in 3 minutes? What’s not to love?
Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper. In a large saucepan over medium high heat, place the distilled white vinegar, white sugar, and spices. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from…
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Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside. Process cucumber, peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while…
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Source: www.eatingwell.com
Shared by subscriber Robin Rosen.
Source: marthastewart.com
Teri Watson shares this Southern comfort food recipe, a favorite at her house.
I’m excited to see the apples start this week, the start of a weekly apple installment that will take us well into the fall. Typically, the first apples of the year are better for cooking as they are more tart. This (weird) year, however, boxes could have contained red delicious, golden delicious, golden something-or-other, and…
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This recipe is from chef-owner Mateo Granados or Mateo’s Cocina Latina in Healdsburg, California. It was published in Sunset magazine last year.
There are a million ways to stuff a tomato. Here’s one more.