Now dump in the diced tomatoes and stir to combine.ĥ. Throw in the onion and cook until translucent.Ĥ. Melt the butter in a large pot or Dutch oven.ģ. Ree’s Instructions and Hilarious RamblingsĢ. I have to admit, Bernadette is awfully pretty, even if Ree is pulling for the super intellectual Ginger.ġ to 2 Tablespoons chicken base, or 3 chicken bouillon cubes Plus the book has an all-American wild mustang pageant. Cookbook, beautiful country food, photogenic cow lust. I must not be in my right mind because these are two items I’ve sworn never to purchase! Like buying cooking sherry and chicken base. Ree has me doing things I’ve never done before. It makes me not care so much about photogenic cows. I haven’t been taking pictures of everything since this work is hers, but this soup made me stop and grab a shot. I don’t think this has ever happened to me. I have it so badly that I’m even following all her directions. I’ve never had feelings like this before. I want to live on a ranch with photogenic cows, and I want to cook every single darn recipe in this book! Seriously. I stayed up late into the night enjoying every single page. No matter.Ree Drummond’s book finally made it to our bookstore! I was so excited I grabbed it and ran to the checkout all the while stuffing my nose in it even as I walked to my car. " A bean without a cornbread is like a kiss without a squeeze!" Doesn’t quite have the same ring to it. But I have to say, I feel the exact same way about beans and cornbread as the old man felt about his spaghetti and Parmesan: they just go together. When my spaghetti arrived at the table and I declined our waiter’s offer to sprinkle Parmesan on my dish, the older Italian gentleman gasped and emoted, " But…but…a spaghetti without a cheese is like a kiss without a squeeze!!!!!!!" I giggled nervously and asked my mom to get me out of there immediately. Late one night after seeing "42nd Street" on Broadway, we dined at Sardi’s. You know, when I was in seventh grade, my mom took me to New York City. You can do so much with a pot of cooked pinto beans: make refried beans for burritos ( so much better than the canned stuff), add them to a pot of homemade chili, or adorn your delicious Brisket Chalupas (recipe coming soon.) Really, though, it’s hard to improve on the basic dish itself: a bowl of beans, seasoned either delicately or boldly-whatever your mood dictates.Īnd cornbread. If life ever get to be too hectic-if the 21st century ever starts to infringe upon my peace-I just throw a pot of beans on the stove and all my cares and concerns instantly melt away. Bake for 20 to 25 minutes or until golden brown on top.ĭo you ever allow yourself to experience the wonderful simplicity of a big ol’ pot of beans? Honestly, there are few things more fundamental than placing dried beans into a pot of water, cooking them, and serving them to hungry souls. Pour the batter into the hot pan, smoothing the surface with a spatula. Add ¼ cup of the melted shortening, stirring constantly. Mix the wet ingredients into the dry ingredients. In a separate bowl, combine buttermilk, milk, and egg. Combine cornmeal, flour, and salt in a mixing bowl. Heat shortening over medium heat in an iron skillet (10-12 inch size), muffin pan, or other oven safe pan. For the cornbread: Preheat oven to 450 F. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro. For a variety try adding chili powder, garlic or Tabasco. Toward end of cooking time, add salt and pepper and season to taste. Add additional hot water to the pot as needed. Simmer for 2 hours, or until beans are tender. Bring to a boil, then reduce heat and cover. Slice the bacon into 1-inch thick pieces and throw it into the pot. For the beans: Rinse beans in cool water pour them into a large pot, cover with water by 2 to 3 inches.
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