This is a picture of the cornbread batter. It was so thick. I was sure something was wrong with it but it was fine. We couldn't find jalapenos at Central Market so we ended up using Serrano peepers. Those are much hotter so we used less than what Ina said to use. The cornbread is really good and different than the dry, boring cornbread that you usually get.
Here is a picture of the soup in our Apilco lions head bowls that I have been wanting to use! We also used our Spode Delamere plates that I love and they are perfect to use in the Fall!
RAR and I went to Smith and Hawkens yesterday and she bought me this woven tray that I saw and loved last year but never got. It's a blurry picture but I didn't take another. I'm excited about all of the things I can do with it!
The soup was delicious as was the cornbread! I would definitely make both again. RAR had made the cornbread several times and I swear that mine wasn't as good as hers. If I made the soup again I would try making it without the bacon to be on the healthier side. Even though it was in the high 70's and low 80's all day it was a delicious dinner for a Fall night! Thank you Ina and thank you Martha!
3 strips (3 ounces) bacon, cut into 1/2-inch pieces
1 large onion, chopped
3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons
3 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups lentils, picked over and rinsed
1/2 teaspoon dried thyme
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)
1 tablespoon red-wine vinegar
Coarse salt and freshly ground pepper
In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.Note: If you prefer to leave out the bacon, skip step 1, and cook the onions and carrots in 1 tablespoon olive oil.
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
I remember a trip to Dallas when I was little where we had a bag of these in the car. I ate way too many and I don't regret it. They are awesome! The English Tea cookies were good too. I'm heading to the store after work to get a bag or two!
We used yellow peppers which were delicious. I didn't slice them as thinly as Martha did so it took longer than the 6 minutes it said it would take for the peppers to get soft. And PW was a HUGE fan of the 6 cloves of garlic sliced thinly throughout!
After going to the social security office (I am now officially RRW!) PW and I decided we should reward ourselves for spending an hour there so we went two blocks down the street to the downtown Spec's to get a bottle of Chianti (I don't mind making an excuse to get out the Juliska!) I mean we were cooking Italian food . . .
My camera is not the best for taking pictures with flash so I had to play around and take a bunch. This one came out ok. We ended up using whole wheat linguine and it was delicious, though it looks all one color in this picture! Some arugula would have changed that . . .
I made the full recipe and still can't get over how much a pound of pasta is. We will definitely make it again and we even immediately started to discuss how we could play with the recipe. We both want to try it with yellow AND red peppers next time. I would definitely add the arugula. It was nice and light and I didn't feel stuffed after eating it. It was also fun to get to use our pasta bowls and even though we could have served it out of the pot it was fun to serve it in the tulip bowl we got from Williams Sonoma for our wedding!
PS-I just ate some for dinner and it is delicious the next day!
I hope it is as good as it looks! I am leaving the arugula out since a certain boy doesn't like it.
1 pound linguine
1 pound turkey sausage, casings removed
6 cloves garlic, thinly sliced
4 yellow (or red) bell peppers, thinly sliced
4 tablespoons butter
4 tablespoons arugula, torn
Coarse salt and ground pepper, for seasoning
Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.
Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.
Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.
Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.
I legally changed my name at the DPS yesterday and today I head to the Social Security office to change it on my social security card! The DPS went very smoothly yesterday and I'm crossing my fingers that the SS office will go the same! Then I get to change my name on everything else. I wish it was an easier process, but it's worth it!