Monday, August 01, 2005

Corn popovers from the New Basics:

1 cup flour
1/2 tsp salt
1 tsp sugar
1 Tbsp. coarse cornmeal
1 Tbsp. snipped chives
Ground black pepper, to taste
1/2 cup corn kernels (I used frozen ones, thawed in the microwave, without a problem)

1 cup milk
3 eggs, beaten
1 Tbsp. butter, melted and then cooled to room temperature

Preheat oven to 425 degrees. Mix together the dry ingredients, then lightly mix in the wet ingredients (there should still be lumps in the batter). Grease a 12-cup muffin tin. Pour 1/4 cup batter into each muffin cup, and bake until the popovers are puffed and golden brown, about 25-30 minutes. They will collapse as they cool.

I made this for bookclub.
I also made fresh salsa (tomatoes, lime, cilantro, jalapeno, and salt) and vegetarian posole (recipe from Harley--I didn't use liquid smoke):
Vegan Posole
1 can hominy
1 can pinto beans
1 large white onion
1 bulb of garlic
3 fresh poblano peppers (Anaheim chiles can be substituted) ( you can just replace these with the Chipotles cut up small)
several cans of vegetable broth
canola oil
liquid smoke

Put the beans and posole in the pot, fill with vegetable broth until they are covered with an inch or more of liquid (but be sure to leave room in the crock pot - the stuff expands as it coooks). You can fill out with water if you run out of broth. Add the red chile.

Chop the onion into coarse pieces, and sautee in a bit of canola oil. Separate the garlic into cloves, peel, and slice into fairly thick chunks. When the onions are golden brown, add in the garlic and continuee to sautee. Get the onions just as brown as you possibly can without actually burning them. Add to the pot. There will be some brown residue in the frying pan. Blend it with a little water and pour it in too. Add a couple splashes of liquid smoke. Put the pot on low and cover.

Let it all cook together for an hour or so, then salt to taste and serve.

Very hearty and flavorful, very little labor.

Harley made delicious green chile cheese enchiladas, and Ben brought some yummy crunchy bean and cheese taquitos, and I'm sure there's some other food I'm forgetting due to the margaritas.

also cf.

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