- Local roasted turnips, beets, sweet potatoes, onion, garlic, rosemary, tomatoes, Oliva Bella oil, salt & Pepper
- Whole Wheat Oatmeal Bread, Weisenberger Mills flour
- Pumpkin bread
- Tuscan bean
- Not your grandma's Waldorf
- Beet salad with cilantro & lime
- Sweet pepper potato salad (Three Springs Farms veggies)
- Czech peasant bread
- Black Bean Soup: Chicken Broth
- Traditional Kentucky Cornbread | Bacon Fat | No gluten
- Vegetarian Cornbread | no gluten | a little sweet
We have tried spoonbreads (soft, luscious, buttery—described by James Beard as a "heavy, dense soufflé") as Cornbread Supper mainstays before, and used great recipes, but the spoonbreads always did what spoonbreads (and soufflés) do: deflate. Through serendipity, and thanks to a Cornbread Supperian, I lucked into the old Boone Tavern (Berea College) recipe for spoonbread, and it is far less droopy. Perhaps Boone Tavern developed an approach to spoonbread that preserves all its goodness while still working for a busy restaurant. In any case, with thanks to Kentucky food and foodways author and guru John van Willigen, here's an excellent recipe for that can be doubled, tripled, and quadrupled to feed spoonbread to a crowd. It did just that on Monday, February 25, 2013. From Richard T. Hougen. Look No Further: A cookbook of favorite recipes from Boone Tavern Hotel, Berea College, Kentucky. New York: Abingdon Press. 1955. Southern Spoon Bread 1955 Ingredients 3 c...
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