It's Good To Be Different

I'm feeding a different bunch this week; family members who aren't accustomed to my whole-grain spelt bread, olive oil dressings or iron skillet suppers. I'm also cooking in a different kitchen, which is a healthy exercise and a good reminder that Starr's Kitchen really is on a different track than most of the kitchens across the country. The ingredients are different, the cooking equipment is different, and ultimately and most importantly, the tastes are different.

I thought bean soup and corn bread would be a safe menu for last night's supper. Silly me. I knew I'd made a mistake when the 6 year-old walked in the house and hollered, "What's that smell?"

Several of the adults seemed to enjoy their beans. The younger set munched happily on their chicken nuggets and corn-on-the-cob while sitting in front of the television. There are plenty of leftovers than may survive to a ripe old age in the fridge.

I console myself with the conceit that the beans would have been much better if cooked in my own kitchen. At least I'd know what was in the cupboard and where to find the pans.

Meanwhile, we're ordering out for pizza tonight.

Recipe: Cornbread

Most of the cornbread recipes I've found call for some brown sugar and occasionally molasses. If you like the taste of Jiffy mix cornbread, you'll definitely want to include the sugar. But I've received some feedback arguing that cornbread should never be sweet. Who am I to argue? Increase, decrease or eliminate the brown sugar according to your own family's taste. To turn a pan of cornbread into the main dish, see Corn Dog Cornbread.

1 cup unbleached all-purpose flour or spelt flour    
1 cup corn meal
1/4 c. brown sugar, packed (optional)
1 Tbs. baking powder
1 tsp. salt
1 c. milk (plain soy or almond milk is fine)
1 egg (2 if medium or small)
1/4 c. canola oil

Preheat oven to 425 degrees. If using a cast iron skillet or corn stick pan, warm it in the oven, then remove and brush well with oil or spray with non-stick cooking spray.

Combine dry ingredients then stir in milk, egg and oil just until blended.

Spoon batter into prepared pan, not quite filling molds to the edge. 

Bake 15 minutes. (slide the corn stick pan lengthwise onto the oven rack, so molds do not catch on the rack.)
Serve from skillet or pan. If using corn stick pan, use a fork to gently loosen corn sticks around the edges while the sticks are still quite warm, then lift from pan to cooling rack.


Recipe: Starr's Bean Soup


The day before or in the morning you will serve the bean soup:

Rinse beans in cold water and sort to remove any odd stones.
Cover with cold water and add a teaspoon of baking soda.

Soak overnight then drain and cook
OR
Bring to a boil, stir, cover, and let soak at least one hour. Drain and cook.

1 lb. dry navy beans or great northern beans, soaked
water
1 lb. cottage ham, salt pork or a meaty ham bone
1 large onion, quartered
3 large carrots, chopped
2 celery stalks with leaves, chopped
2 bay leaves
2 Tbs. cider vinegar, or to taste
freshly cracked black pepper
salt

In a large pot or dutch oven, cover beans with water.
Add the meat, bring to a boil and cook for two hours.
Skim and discard any scum that rises.
Add water as needed to keep liquid about an inch above the beans.
When beans are beginning to soften, add vegetables and seasonings.
Continue cooking another 1 to 2 hours, until beans are very soft and vegetables are cooked through.
Mash some of the beans (with a potato masher or the bottom of a tumbler) to thicken broth.
The meat should fall apart into shreds. Remove bone if using, after the meat falls away.

Serve with any of the optional toppings:
Shredded sharp cheese
chopped tomatoes or onions
sour cream
ketchup
pico de gallo