Saturday, August 8, 2009

Cornbread with Jalapeno, Cheddar and Fresh Corn

Mmm, it's finally corn season! To celebrate, we jazzed up our Thanksgiving cornbread with a spicy kick from jalapenos and some extra sweetness and texture from fresh corn kernels. It's naturally gluten-free, and you only have to get one pan dirty. (Can you tell we're in prime dish laziness season?)

1 and 1/2
cups cornmeal
3/4 tablespoon baking soda
1/2 teaspoon salt
large eggs
1 3/4
cups plain whole-milk yogurt
1 cup packed grated sharp cheddar
1 tablespoon agave nectar
3 tablespoons butter
2 jalapeno peppers, seeded and chopped
2 ears of corn

Preheat oven to 425°F. Stir together dry ingredients and separately beat together eggs, yogurt, cheese, agave and butter in a large bowl. Mix wet and dry ingredients.

Heat butter in a medium-sized cast-iron skillet over medium-high heat. Add jalapenos and corn and saute 10-15 minutes, until corn is starting to caramelize a little. Remove skillet from heat, mix corn, jalapenos and melted butter into the batter, and pour batter back into the cast-iron skillet. Bake until a toothpick comes out clean, 20 to 25 minutes. Run a butter knife around the sides of the cornbread and flip onto a plate to serve.

Tuesday, August 4, 2009

Okra and Coconut Saute

Remember how we want to gush more about okra? Here you go! This thoren is a great way to use okra. In addition to the usual grated coconut, we tried drizzling a little leftover coconut milk on top -- we're going to start doing that all the time!

You can find grated frozen coconut in Indian grocery stores, or you can grate your own from a fresh coconut. The curry leaves are also available in Indian grocery stores--optional if you don't have access to them, delicious if you do!

1 tablespoon coconut oil (mmm!) or canola oil (mmm, accessible!)
1 1/2 teaspoons black mustard seeds
10 fresh or frozen curry leaves
20 okra pods, halved lengthwise
1/4 cup grated fresh or frozen coconut
Coconut milk for drizzling

Place a wok over medium-high heat. When it's hot, add the oil. When the oil is hot, add the mustard seeds and pop for 30 seconds. Throw in the curry leaves, stir a few times, and then add the okra. Stir constantly for 7-10 minutes, until the okra starts to brown. Add grated coconut and stir 2 more minutes, then remove from heat and serve, with a drizzle of coconut milk on top.