Text 9802, 97 rader
Skriven 2011-04-20 09:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: spoon bread 235
=======================
 NB> That's actually just an upgrade of what has been the highway for many
 NB> years, for quite a while it was just two lanes, but with good passing
 NB> areas... that's just north of Mansfield... and that would be the Tioga
 NB> River, most likely... 
 
Well, I get to see that neighborhood today. Bill's
chemo pump gets removed this morning, which sets
the stage for a big party. As my teeth are hurting,
maybe spoonbread will be an appropriate celebration
food. I am at the Red Carpet Club, where the bartender,
who likes me, poured me a double bourbon (for my
teeth) at 8 am and (when I asked for a not too generous
second pour) a triple at 9:30. My teeth don't hurt any
more.

 -=> Nancy Backus said to Carol Shenkenberger <=-

 CS> Umm, dunno. Never had 'souffle' as it's not really a southern thing
 CS> around the parts I've lived.  I just recall it's considered a bit hard
 CS> to make and something about stomping around the kitchen makes it fall?
 CS> Now spoon bread?  Thats simple!  You have 3 types.
 CS> Fried spoonbreads- may be desserty or hushpuppy cornbready
 CS> baked spoonbreads- may be desserty ot just drop biscuit babies
 CS> Simmered spoonbreads- these you'd call dumplings (round not flat
 CS> noodle) 

The spoonbread I am familiar with is sort of between souffle
and CS's baked.

 NB> The spoonbread my grandmother had me make was a cornbread that had
 NB> extra milk and eggs in it to make it softer and more like a custardy
 NB> bread, somewhat like a souffle but not quite so tempermental (when it
 NB> falls its still ok).  You'd bake it in a rectangle pan, and cut it into
 NB> squares, but you pretty much had to eat it with a spoon, hence
 NB> spoonbread. 

Yeah, like that. Except you serve it with a spoon as well as
eating it with a spoon.

 CS> Next time you make bread, pinch off a little and roll it in savory
 CS> spices and parmesan then drop in hot oil and cook til done.  Drain on a
 CS> towel then add to soup.  'Spoonbread' as i know it.
 CS> Name relaed to 'fits on a spoon' as I was taught.

I know those as "fried dumplings," as distinguished from
"Chinese fried dumplings." Regionalisms abound - bear in
mind that in VA and NC, when you find "mango" in a recipe,
you are likely as not expected to use bell peppers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Corn and Colby Spoon Bread
 Categories: Live!, Corn, Cheese, Breads
      Yield: 4 Servings

      2    Ears fresh corn
      1 ts Olive oil
           Salt and pepper
      2 c  Milk
    2/3 c  Cornmeal
      2 lg Eggs
      1 tb Dijon mustard
  1 1/2 c  Colby Cheddar cheese cut
           Into 1/2-inch cubes

  Recipe courtesy of Gourmet Magazine

  Preheat oven to 500 degrees. Rub the corn with olive oil and season
  with salt and pepper. Arrange the corn on a baking sheet and roast,
  turning once, for 15 min. When cool enough to handle, cut the
  kernels from the cob.

  Lower the oven to 375 degrees. Butter a 1-quart souffle dish or glass
  baking dish. In a medium saucepan, heat the milk until just boiling.
  Slowly add the cornmeal, whisking constantly. Cook the mixture,
  whisking, until thick and smooth, about 2 min. Transfer to a bowl
  and season with salt and pepper to taste. Let cool slightly. Stir in
  the egg yolks and mustard and combine well. Stir in the corn and
  Colby cheese.

  In a bowl with an electric mixer, beat the egg whites until the just
  hold stiff peaks. Gently fold egg whites into cornmeal mixture until
  just combined. Pour batter into prepared dish and bake in middle of
  oven until just puffed and golden, about 40 min.

  Yield: 4 as a side dish

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9198

  Format by Dave Drum - 16 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM

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