Madhu Knits and Cooks

Standard Cornbread Two Ways - All-Purpose and Serrano-Spiced

For Thanksgiving, I was charged with making cornbread in addition to a macaroni and cheese and side green dish.  I decided on a simple Cook's Illustrated recipe because unlike most CI recipes, it seemed easy to construct and somehow seemed even less onerous than other online cornbread recipes.  In picking the simple All-Purpose Cornbread recipe, I also hoped to avoid the disappointing result of the CI Jalapeno-Cheddar Cornbread recipe.

(All-Purpose Cornbread)

Unfortunately, while the cornbread turned out fine (one cornbread was made to the recipe as is, and another with one diced serrano), it wasn't really the best or even one of the top cornbreads I have ever consumed.  It was slightly too dry (and I don't think it was due to potential over-baking) and didn't have that strong of a corn flavor.  Although cornbread is not necessarily the most exciting food, and even less exciting than corn muffins, hopefully I will find a better recipe moving forward.

(Serrano-Spiced Cornbread)

A Winter Keeper - Braised Kale

Need a quick winter meal side, to complement otherwise hearty winter or holiday meal?  Look no further than Cook's Illustrated's simple braised winter greens recipe (or the heavily modified version that appears below).  

Super easy to prepare, takes almost no time to cook, and is an easy way to make a heavy meal feel healthier than it ever should.  I made this dish 15 - 20 minutes before we had to leave for Thanksgiving dinner this year, and was really pleased with how great it turned out.  The kale was still just slightly bitter but had a nice salty and hearty taste.  My modified recipe appears under the picture of the completed dish below.

Braised Kale

For a side dish for approx. 4 people

Ingredients

• 1 tbsp. olive oil
• 1 bunch dinosaur kale, washed and ripped into 2-inch pieces
• 3 cloves garlic, coarsely chopped
• 1/2 onion, chopped
• 1 - 2 tsp. dried red chili flakes (to taste)
• 1/2 cup vegetable broth or water
• 1 - 2 tsp. fresh-squeezed lemon juice (to taste)
• salt and pepper

Directions

• Heat a wok or heavy-bottomed pot over medium-high heat with olive oil.  
• When hot, add onion, garlic, and red chili flakes and saute for 30 seconds - 1 minute, or until fragrant.
• Add greens, and toss with mixture in pan, and saute for 2 - 3 minutes or until greens are wilted.
• Add water or vegetable broth, cover pot, reduce heat to medium, and cook for 5 - 10 minutes, stirring occassionnally.  If you used unsalted broth or water, add one or two pinches of salt.
• Cook until greens are to your desired consistency, add lemon juice (starting with 1 tsp.), salt and pepper to taste.