Delivery Day..Orders UP..photos only

The corn polenta before cutting

Cut into triangles and dusted in yellow cornmeal, these can be shallow fried or brushed with olive oil and grilled

previous 3.. The par-baked Artichoke-mushroom Hot-Pot topped with fresh rosemary

As long as my orchids remain well above ground on shelves they do seem to tolerate the frosts we have had..Happy New Year

I decided to par-bake the Hot pots so they would transport easier, sour cream and coconut milk, artichokes, bell peppers, black olives, onions, leeks, potatoes, mushrooms..delicious casserole for a winter's evening ( we had a ground frost today, first one I  can remember in 30yrs living  by the Pacific Ocean!).

Creating dishes around food allergies..prep for tomorrow's menu

The base for the Tuscan bean soup

Just making a few dishes for client's who have different food allergies, means developing flavors while avoiding some food groups..
1 client is gluten/nightshade free
1 client cannot eat beans nor greens
1 client cannot eat raw food/cheese/low salt
I am lactose intolerant

so when a client dishes that originally contained these ingredients I have to adapt the recipes:


The adapted menu:
A creamy cauliflower soup..made with lactose free milk and coconut milk, in place of flour to thicken I used a potato

Tuscan bean soup without any nightshade vegetables ( No bell peppers, eggplants, tomatoes, potatoes)..a base of carrots,garlic, corn,  parsnips and celery with with white wine and  rosemary, and canneli beans

The Entrees: come with slices of sour dough "Tunisian style" Anise Bread ( to be toasted at client's home), or for the Gluten free...steamed brown rice.

Corn polenta  with mushrooms in a basil, spinach, mushroom red wine sauce with pine nuts ( sort of a warm pesto sauce with mushrooms).
in place of cheese I added cooked kernel corn to the polenta

A celery, mushroom & artichoke  "Hot Pot"..butternut squash, artichokes, mushrooms, celery, bell peppers, leeks,white wine,  topped with part-cooked potatoes, sour cream and coconut milk..baked at client's home.

Also own grown bean sprouts 

the prep so far:

The own made Tunisian anise breads..I under baked them so they crisp up ( yet the center is chewy) in a toaster

The vegetables for the "hot pot"

The cauliflower soup Simmering

The mushrooms in red wine for the cooked "pesto"

adding the fresh pine nuts to the cooked spinach and mushroom "pesto"

The corn polenta with  corn kernels..to be cut into triangles and dusted with yellow cornmeal to fry at client's home

 

Tamale Pies/Cobblers an old, New World tradition

I used to make huevo's rancheros every New Year's Day  but this year as there were more people I opted for a Tamale Pie ( it's really a savory cobbler as it is finished with a cornbread topping, but the idea is the same) and it was a resounding success..there is no end of fillings you can make & cheese and jalapeno's are optional:

Mine was ground chicken (Yes I do eat meat sometimes), carrots, celery, onions,  a can of chili beans and some of the coconut curry from yesterday, cooked slowly for an hour then emptied into a casserole and topped with a cornmeal crust.

You may also use just sauteed or stewed vegetables ( greens, potatoes, yams, beans cooked peas or corn, tomatoes, & etc.)

The filling for  a vegetable shepherd's pie

A chunky tomato based stew with corn and sweet potato

A Mexican traditional filling is ground meat or chopped vegetables in a spicy enchilada sauce with jalepeno or chipotle peppers, kernel corn, black olives and sometimes cooked  pinto beans.

Or leftovers from the  day before's stew or casserole

The topping is what makes all the difference:

Cornmeal crust for Tamale Pies/Cobblers traditionally it is made with Masa dough .... made from ground corn that is treated with lime ( the dried chemical not the fruit), and lard!

here are some ideas:
Mexican-American:
2 1/4 cups yellow or white cornmeal
2 cups water ( or vegetable stock)
1 1/2 cups milk ( may use nut or rice milk)
1 tsp sea salt
4 ozs chopped canned  green chili ( optional)
2 ozs shredded Cheddar cheese ( optional)
1/8 tsp chopped dried mint (optional)
1/4 tsp dried fennel or anise seeds (optional)

Combine the cornmeal, water/stock, milk, herbs, in a heavy bottomed saucepan.
Cook 5-7 mins over high heat stirring frequently until mixture is thickened, stir in chili's( if adding).
Reserve 2 cups of the cornmeal mix and spread the rest over the bottom and sides of a greased ovenproof casserole dish 12x8inch.
Add the cooked filling and spread the remainder of the corn mix over the filling, and bake in a   427f oven for 15-20 mins.
Top with grated cheese and bake for additional 5-10 mins until cheese is melted and bubbling.
remove from oven and wait 10 mins before serving.
Variation you may only wish to top the pie with the corn mix, if so make half the recipe.

South Carolina Cornbread serves 6
1 1/2 cups cornmeal
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp sea salt
1 1/2 cups milk ( nut milk  is OK)
1/4 cup vegetable oil not Olive

Combine all dry ingredients, add the milk, stirring well and then the oil.
pour into a warmed cake pan-loaf pan ( or hot,  greased, ovenproof  skillet) and bake 425f for 30 mins

This may be poured over the pie mix and baked as above

Early American Corn bread

1/2 tsp baking soda ( Bicarb)
2 cups buttermilk ( in USA this is a fermented sour product..to substitute use half live yogurt and half milk,allowed to sit overnight in warm kitchen)
2 cups cornmeal
1 tsp baking powder
2 beaten large eggs

Add the soda to the buttermilk then
Mix  the remaining  dry ingredients together., add the buttermilk mixture and eggs to combine, and mix well.
Pour half over the pie mix and half into an 8 x8 inch hot greased baking pan, and bake 425f for 30 mins or until browned.
This recipe yields 1 just topped tamale pie plus cornbread for the drippings


In late summer this is great, Fresh Corn Bread

5 large ears of ripe sweet corn
3 large eggs beaten well
3/4 cup milk ( nut milk OK)
1/4 cup plus 1 1/2 tsp oil ( or bakon drippings or real bacon drippings )
1 tbsp sugar
1 tbsp Baking powder
1/2 cup plus 1 tbsp whole wheat flour
1/2 tsp sea salt

Cut the corn from the cob, and scrape the cob to get the "milk" out ( a lot of flavor here).
Combine everything except the flour and mix well.
Gradually add the flour, and stir to combine.
Pour over pie filling or for cornbread:
heat a greased casserole dish or skillet 8 inches across in a 400f oven, pour batter into dish/skillet and bake 425f for 25 mins

 

The filling for the pie

South Carolina Cornbread topping

The completed cheese-free cobblers