Whole Wheat Buttermilk Cornbread

With Thanksgiving around the corner, I’ve been thinking about cornbread — and more specifically, cornbread stuffing. Cook’s Illustrated has a great cornbread stuffing recipe that I tried a few years ago, and this time around I’m curious about making a whole wheat version. My first step: testing out a whole wheat cornbread recipe.

The whole wheat flour gives this cornbread an earthiness that’s especially tasty topped with good local honey. I’ll definitely be making it again for cornbread stuffing next month.

Adapted from Cook’s Illustrated‘s Golden Cornbread for Stuffing (The New Best Recipe, America’s Test Kitchen 2004)

Ingredients

3 eggs
1 cup buttermilk
1 cup milk
1 1/2 cups yellow cornmeal
1 1/2 cups whole wheat flour
1 tbsp baking powder
3/4 tsp baking soda
4 tsp sugar
3/4 tsp salt
3 tbsp unsalted butter, melted

Preheat oven to 375 degrees. Grease a 13×9 baking dish (or equivalent — I used two 8-inch square dishes).

Whisk together dry ingredients in a large bowl. Whisk eggs, buttermilk and milk in a separate bowl. Pour the egg/milk mixture into the dry ingredients and stir until just combined. Stir in melted butter.

Pour the batter into the baking dish and bake until the top is cracked and golden and edges are pulling away from the sides, about 30-40 minutes.

Place the baking dish on a wire rack to cool for at least 1 hour before serving.

Pictured: Corning Ware Floral Bouquet Third Edition A-2-B Casserole (x2), Corning Ware Spice O’ Life P-81-B Menuette Saucepan, Pyrex 532 Measuring Cup, Pyrex Butterfly Gold 404 Round Mixing Bowl

Fool-Proof Beef Pot Roast with Bacon and Mushrooms

This is the moistest, tenderest, most flavorful pot roast I’ve ever made. It’s a little bit time-consuming, but well worth it for the end result! There are a few things I think make this recipe work so well: 1) Bacon provides smoke, salt and richness that really enhance the dish. 2) Dried mushrooms pack an intense punch for even more flavor. 3) Using two small roasts instead of one big one, and trussing them — this is something Cook’s Illustrated recommends, because it promotes even cooking. 4) Patience — don’t try to rush the cooking time.

I call this fool-proof because I messed up a lot of things along the way and it still came out great. First off, I chose a pot that was too small, because I was determined to use my Corning Ware, so I had to scoop out a bunch of the cooking liquid and cram the meat in sideways. Also I’m terrible at trussing, so it was starting to fall apart at the end. Most pot roast recipes recommend searing the roasts before cooking, but I didn’t bother, because they’re unwieldy and I always end up splashing myself with oil and I hate that step. And I miscalculated my prep time, so by the time I got the whole thing in the oven, dinnertime would have been pushed back to 9 p.m. (way too late for my 5-year-old). My husband whipped up some barbecued chicken as a plan B, and I stewed about not being able to eat the dish I’d been slaving over. Thankfully, pot roast tastes even better reheated the next day (more on that in the recipe below), so after it finished cooking, I let it cool a bit and then put it in the refrigerator and went to bed.

Adapted from Cook’s Illustrated‘s Italian-Style Pot Roast.

Serves 8

Ingredients

8 oz bacon, snipped into 1/2-inch pieces
2 medium onions, chopped
4 medium carrots, peeled and chopped
3 celery ribs, chopped
6 garlic cloves, sliced
1 1/2 cups red wine
2 tbsp tomato paste
2 14 1/2-oz cans diced tomatoes, drained
2 cups low-sodium beef broth
2 cups low-sodium chicken broth
1/2 oz dried mushrooms (porcini and/or others)
1/2 tsp red pepper flakes
2 tsp dried oregano leaves
2 bay leaves
2 3-lb boneless beef chuck roasts
salt and pepper

Preheat oven to 300 degrees.

In a large (at least 6-quart size) oven-safe pot, saute bacon over medium heat until fat has rendered and edges are starting to brown. Spoon out excess grease, reserving about 1 tbsp. Add onions, carrots and celery and cook until translucent, about 5 minutes. Add garlic and cook another 1 minute.

Add wine, tomato paste, diced tomatoes, mushrooms, red pepper flakes, oregano and bay leaves. Combine broths in a separate bowl.

Truss each roast tightly with kitchen twine. It doesn’t have to be pretty — you just want each roast to hold together in a roughly uniform shape while cooking. Season the roasts with salt and pepper, then nestle in the pot and pour in enough broth so that the meat is partially submerged. Bring to a boil.

Cover and bake for 3 1/2-4 hours, turning the meat at the halfway point. The roasts should be fork tender and falling apart. Remove the meat from the cooking liquid and let rest, covered with foil, for about 20 minutes.

(At this point you can return the meat to the pot and refrigerate overnight, if desired. This actually makes the next step a lot easier — skimming off the fat. In the fridge, the fat solidifies in a layer on top, which can be chipped away with a spoon. Then you can reheat the roast on the stove top.)

Set the (hot or reheated) meat aside. After skimming the fat from the surface, bring the cooking liquid to a boil and simmer to reduce a little into a sauce, about 30 minutes. You can use it as is or blend it with an immersion blender for a thick, rich sauce.

Slice the meat across the grain and pour a liberal amount of sauce on top. You might want more sauce in a gravy boat at the table. I actually ate spoonfuls of sauce by itself, it was so good!

Pictured: Corning Ware Spice O’ Life A-5-B Saucepot; Corning Ware Blue Cornflower P-332 Roaster; Pyrex Spring Blossom 2 403 Round Mixing Bowl; Pyrex Town and Country 501 Refrigerator Dish

Campfire Chili Cheese Dip

We recently returned from a camping trip in the redwoods, where this dip was a welcome snack the first evening after working hard to set up all our gear. I’ve made it both over the campfire and in the oven at home, and I have to say it tastes better while camping! You can make it in a disposable pie tin or in a cast-iron skillet, but I decided to try it in Corning Ware — more details on that below.

The recipe is not my invention, but I’ve seen it all over the internet so I don’t feel bad duplicating it here.

 

Ingredients

cream cheese (up to one 8-oz block; amount depends on the size of your pan)
1 can chili (any kind)
shredded cheese (any kind; I used Monterey Jack this time)

Spread an even layer of cream cheese on the bottom of the pan. Add the chili, then top with a layer of shredded cheese. Cover with aluminum foil and heat over the fire until the chili is bubbling and cheese is melted. Serve with tortilla chips.

Pictured: Corning Ware Spice O’ Life A-1-B Casserole

So, can this be cooked over the fire in Corning Ware? Well, I don’t recommend it. First off, the Corning Ware website explicitly says the stovetop product is “not intended for camping, industrial or commercial use.” That refers to modern pyroceram products, not vintage, but still.

On the other hand, if Corning Ware can withstand the stovetop and broiler, and can even go directly from freezer to the flame, why not the campfire? In particular, Corning Ware’s stovetop percolators seem ideal for camp coffee. I don’t see why a casserole dish would have any problem. So, I decided to go for it:

 

I was expecting the dish to get pretty dirty, and it did. After cooking there was a heavy coating of soot all over the bottom and sides. Thankfully, that cleaned up fairly easily with some soap and a scrubby sponge. The before (well, more like mid-cleaning) and after:

 

Unfortunately, while cleaning the bottom I noticed a long scratch that looks like it could be a crack (in the center of the photo):

img_2031

After pondering it for a while, I think the soot may have simply made an existing scratch/crack more visible — so most likely the damage is not from the campfire. Still, I probably would not try this experiment again.

It sure was fun, though!

Easy 3-Bean Turkey Chili with Chipotle

Chipotle peppers have been my “secret” ingredient in chili for years — I love the spicy, smoky flavor they bring to the dish. Lately I’ve been using them in their powdered form,  but you can also use the canned version with equal success. Throw in a little of the adobo sauce they come in, too.

My other favorite chili technique is using a variety of beans. Kidney beans for their traditional chili flavor, black beans for contrast and garbanzos for something unexpected. Cannellini beans and navy beans also work well.

The spice level here is mild-to-medium. You can pep it up by using a hot chili powder blend, adding more chipotle powder and/or adding red pepper flakes.

Note: Masa harina is a nixtamalized corn flour used to make corn tortillas, typically found in the Mexican/international aisle of the grocery store. In this recipe I’m using it as a thickening agent, so you can do without just fine, but it also adds a subtle earthy flavor that is delicious! If you don’t have masa in your pantry, I recommend seeking it out — then use it to make your own tortillas. Homemade corn tortillas are really tasty and oh so easy — The Kitchn has a nice tutorial here.

Serves 8

Ingredients

1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 1/2 lbs ground turkey
2 14 1/2-oz cans diced tomatoes
1 15-oz can tomato sauce
1 15-oz can red kidney beans
1 15-oz can black beans
1 15-oz can garbanzo beans
2 tbsp mild chili powder
1 tbsp ground red chipotle
1 tsp dried oregano
1 tbsp masa harina (optional)

Optional toppings:
shredded cheddar cheese
chopped green onion
sour cream

In a large pot (at least 5 quarts) over medium heat, saute onions in the olive oil until they start to go translucent, about 5 minutes. Add garlic and saute another 1 minute. Then add the turkey and cook, breaking it up into bite size crumbles, until it’s browned through, about 7 minutes.

Add the diced tomatoes (undrained), tomato sauce, beans (drained and rinsed), chili powder, chipotle and oregano, stir thoroughly and bring to a boil. Turn down the heat to low, cover and simmer for 45 minutes, stirring occasionally.

Stir in the masa and simmer, uncovered, for another 10 minutes.

Pictured: Corning Ware Spice O’ Life A-5-B Saucepot; Corning Ware P-150-B Grab-It Bowl; Pyrex Spring Blossom 401 Round Mixing Bowl