Today, I am making cornbread with blue corn meal and Hopi culinary ash—this is in no way a traditional Hopi recipe. I was unable to find any recipes online for making this bread. The first reason for this is that culinary ash is almost impossible to come by outside of the Hopi reservation, so I am adapting my own cornbread recipe to the new ingredients.
Tag Archives: baking
Daughter Eilene invited her friends over for the first time in a long while—it is finally warm enough that they can meet in the garage space they have set up without endangering my wife and me. I had made Volga German bierocks a few days ago and Eilene asked me to make some bierocks for her friends. Not to do the same dish twice in a row, I decided to mix things up.
Adapted from a Sophisticated Gourmet recipe
My family has been hankering for bagels, but with the current crisis I am not going to rush out and buy some. Looking online, I found a reasonable recipe and I gave it a try. It was incredibly easy and put all of the store bought bagels to shame.
My wife Jan had a hunger for oat muffins/cookies. She sent me a recipe and I disagreed with almost everything about it—too much flour, oil, and sugar, not enough oats or cinnamon. While I very loosely based this on that recipe, I changed almost everything.
Wife Jan asked for oat muffins for breakfast, while I was up to my elbows in flour making hand pies, I said I would do it. Normally, I would make banana oat muffins with pecans and blueberries, but when I checked my supplies I found I had neither bananas nor pecans. However I did have plenty of pistachios and apricots—and a new variation of the recipe was born.
Earlier this week I made beef and spinach hand pies. I ran out of filling and I was left with two lumps of dough. Thinking quickly I shredded some slices of ham and grated some cheese to fill the last two pies. Wife Jan asked me to make more, but not willing to make these pies exactly the same I decided to add some green onion.
I have not posted in a while, between company and other commitments, I found I could cook or write about cooking. I love stuffed breads—a meal in a handy bread pocket, whether you call them samsa, pasties, samosa, or bierock—the major difference between all of these pocket breads is the type of starch that you use to wrap around the savory filling. These filling delights also have a second advantage in that—with one preparation—you can feed a family of three for several meals.
I am making caldo verde—“green soup” for dinner and—as I was looking at various recipes—people mentioned that Broa—Portuguese corn bread—was the normal side dish for this soup. My family has developed several food avoidances. Son-in-law Chris is currently avoiding starches, as a result I eliminated the potatoes from my soup. This bread gave me a way to provide a starchy dish for those not on his diet.