yet more food pix

[verbicide]

Hopefully, the food pictures aren't getting tiresome!

Jeff made a spectacular black bean chili which I should have snapped a photo of last night, because it's fantastic. He serves it topped with sharp white cheddar, spicy salsa, yogurt, and cilantro. I made a white cheddar corn bread to go with it.

From Food

And then today, I baked some cookies with toffee-glazed macadamia nuts and semi-sweet chocolate chips.

From Food

This weekend is the great cake baking adventure--wish me luck!

Comments

[margotheangel.livejournal.com]

For what it's worth, I love the pictures. Sometimes, I take pictures of the food I cook, but the food's always either not good enough or my pictures are crappy. Or both. :-P

[verbicide.livejournal.com]

Thank you--I'm really glad you like them! And I take like 20 pictures of everything, because I'm really not naturally gifted with photography. I just try to pick the ones that don't suck!

[greyaenigma.livejournal.com]

I knew I should have made those cookies before I had to go on my diet! Damn me! Yours look great!

[verbicide.livejournal.com]

Awwwwww! I know what you mean, I'm heading back to the gym on Monday!

[rolypolypony.livejournal.com]

COOKIES!!

Can you post your corn bread recipe? I cannot find a homemade one I like, and don't really like the mixes I keep trying, and now that it's cold again vegetarian chili is back in our meal lineup...!

[verbicide.livejournal.com]

I definitely can --this was super easy. It's Bobby Flay's recipe. And the changes I would make are to double the salt and double the honey. It really needed more salt and I would have liked to have tasted the honey, more.

Also, I mixed everything in my Kitchen Aid mixer, and then pureed it finer in the food processor. I can't explain why that felt easier to me. Also, finally, I used my cast iron pan and cut them into wedges, because I am a rebel!!

White Cheddar Corn Bread:

* 1/2 pound (2 sticks) unsalted butter, at room temp
* 2 cups coarsely ground white cornmeal--I used yellow
* 2 cups all-purpose flour
* 2 tablespoons baking powder
* 2 large eggs, lightly beaten
* 1 teaspoon salt
* 2 2/3 cups buttermilk
* 3/4 cup finely grated white cheddar
* 1 tablespoon honey

Preheat oven to 400 degrees F.

In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.