September 26, 2011

On a delightful just warm-enough night, after storms and rain, people sat on the front porch in droves, and kids played in the street and around the house, running, running.

The food was so fall-like, rich and savory and still lightened by many fresh vegetables and fruits.

Apple cabbage slaw with Asian dressing
Local beans, tomatoes, basil. Oil from Oliva Bella. Various salt, pepper, vinegar.
Chili w/beef
Baba Ghanoush—London Ferrell Eggplant
Beet Salad
Pretzel Bites. Herb Greek Yogurt Dip
Smashed potatoes w/basil pesto
Honey Cornmeal Rounds
Fall veggie bake: Spaghetti squash, roast tomatoes, onions, garlic, sweet peppers. Vegetarian.

One food ID slip, discovered outside, along with some stuffed animals and other evidence of children at play, reads:

choclltt
Mellc!!
10002¢!!!

Comments

Boone Tavern Spoon Bread, the 1950s recipe

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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Cornbread Supper

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