ORNBREAD
This is an adaptation of one of James Beard's recipes.
Makes one 9- by 12-inch loaf
cup flour
cups yellow cornmeal teaspoons salt teaspoons sugar tablespoons baking powder eggs, well beaten
1. Preheat oven to 400 degrees. Butter a 9- by 12-inch baking pan.
2. Sift the dry ingredients into a large bowl and stir.
3. In another bowl, beat the eggs, milk, cream, and com kernels to mix.
4. Stir the egg mixture into the flour mixture with a wooden spoon. Stir in the melted butter.
5. Pour batter into the prepared pan and bake for approximately 30 to 35 minutes.
REME FRAiCHE
This basic cream is a bit more sour than, say, whipped cream. It can be part of sweet or savory preparations. It can cut some of the intense sweetness from certain desserts, and is great with fresh berries.
1 cup heavy cream 1 teaspoon buttermilk
1. Stir the buttermilk into the cream. Cover with plastic wrap.
2. Leave at room temperature 12 to 24 hours, depending on your climate. The cream should be fairly thick. Then refrigerate. It will thicken more, to the consistency of sour cream, when refrigerated.
The simplicity of making your own ricotta is stunning! You'll feel the wonderful glow of accomplishment that comes when you do something you had always thought was too
1 gallon whole milk 1 quart buttermilk
1. Heat the milk and buttermilk in a large saucepan somewhat slowly until it reaches a temperature of 180 degrees F. (An instant-read thermometer is very helpful.)
2. Remove the pan from the heat and set it aside to allow curds to form, approximately half an hour.
3. Set up a strainer over a large bowl and line the strainer with damp cheesecloth. You will need a very broad section of cheesecloth.
OMEMADE RICOTTA
difficult.
(recipe continues)
4. Pour the milk and buttermilk mixture through the cheesecloth, and allow it to settle a few minutes.
5. Now, carefully gather up the ends of the cheesecloth and tie them together with a string. Tie that onto the sink's faucet and allow to hang until the liquid drips out. It will take an hour or more. Cut open the bag over a clean bowl and you have fresh ricotta.
Note: You can infuse the ricotta with various flavors as you make it. For instance, saffron, freshly snipped chives, or tarragon can be added to the milk and buttermilk as they are cooking. You could use orange zest, chiles, or garlic, as well.
ОТ CHILE OIL
1 quart virgin olive oil 3 ounces dried red chiles, finely chopped or processed
1. Put the oil and chiles in a heavy saucepan and slowly heat to a simmer. Cook 5 minutes and turn off heat. Allow oil to stand until cool.
2. Pour oil into a container. Do not strain off the chopped chiles. Store in the refrigerator until ready to use.
V/URRY POWDER
Makes approximately Vh cups
5 tablespoons hot chile powder V2 teaspoon freshly ground black pepper ¥2 teaspoon ground ginger Ч2 teaspoon mustard seeds, toasted briefly
in a dry skillet, and then ground V2 teaspoon fenugreek
V2 teaspoon cardamom A 2-inch piece cinnamon stick, ground 3 tablespoons turmeric % cup cumin
¥4 cup coriander seeds, toasted briefly in a dry skillet, and then ground
Combine all of the above ingredients in a mixing bowl and store in an airtight container in a cool, dry place.
Note: I advise that you buy an electric spice mill or electric coffee mill and grind your own seeds. Keep them in small amounts and use them within 2 months, or start fresh.