Matthew: Now that it is getting cooler I’ve been itching to do more baking. But with so much late summer produce at hand, I decided to try something a little different. I found the basic cornmeal biscuit recipe in The Joy of Cooking and then added some roasted corn, red bell peppers, jalapeno, and cheddar cheese right before forming the biscuits. They didn’t rise as much as I hoped they would, but they still taste really good, especially warmed up. Next time, I would add a little more than the half of a jalapeno that I used to spice them up a bit more. Below is the biscuit recipe:
Preheat oven to 450 degrees F. Whisk together 1 1/2 cups flour, 1/2 cup cornmeal, 2 t baking powder, 2 T sugar, 1/2 t baking soda, and 1/2 t salt. Cut in 5-6 T cold butter until pieces are the size of breadcrumbs. Add 3/4 cup buttermilk, mix. (Add roasted veggies and cheese.) With floured hands, gather dough into a ball and gently knead in the bowl. Roll dough out 1/2 inch thick and cut into 2 inch squares. Bake 10-12 minutes.
Matthew: Well, I’m not sure that I’m ready to try canning at home yet, but I was curious about the corn relish that we canned for the food pantry. I made approximately 1/3 of this recipe, using corn, red bell pepper, onion, and a hot reddish/orangish pepper. I also added a little extra liquid (water and vinegar) since it seemed like it needed more. After it was done cooking, I let it cool in the fridge overnight and then tried it the next morning. I was glad that the corn still had a crunch to it. The red pepper adds a nice sweetness to contrast the vinegar. I put the relish on a few different things, including a black bean burger, a fried egg on toast, a baked potato, and just some corn chips. I was pleasantly surprised with how good this was.
Matthew: I had some late summer leeks to use up from my CSA and I decided that they would go well in a quiche with some diced ham, red bell pepper, jalapeno, and swiss cheese. I used this recipe for the crust and as a guide for baking time. I baked the crust for less than ten minutes and then put the filling in for the rest of the baking. It turned out really well and made for a tasty dinner for several nights. I tried using some organic brown eggs for the quiche. I’m not sure that I can really tell a difference in the taste, but it is nice to support local, organic farms.
Bill: After eating lots of yummy treats last weekend it was time for some healthy soup. I made Creamy Red Pepper Soup from the Food Network’s Giada De Laurentiis. The soup was pretty fast to make and tastes great with two special toppings. One is baguette croutons which are nice and crunchy and the final topping is a dollop of mascarpone cheese. The cheese is a nice sweet compliment to the soup.