Saturday, November 26, 2016

Vegetarian Tamale Pie

This is a very good recipe. The ancho chili powder and green olives give it a meaty-strong taste which is rare to find in a vegetarian recipe.

From Serious Eats

Vegetarian Tamale Pie


  • 1/4 cup extra-virgin olive oil
  • 1 cup frozen corn kernels (or fresh, if you have it)
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced (I couldn't find this so used a small green pepper)
  • Kosher salt and freshly ground black pepper
  • 4 medium cloves garlic, thinly sliced
  • 1 Serrano pepper, minced (I left this out)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 3 tablespoons ancho chili powder
  • 1 cup pitted green olives, sliced
  • 1 tablespoon soy sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (28-ounce) can whole peeled tomatoes, drained and coarsely crushed with your hand
  • 4 ounces grated sharp cheddar cheese (about 1 cup)
  • 3 scallions, thinly sliced
  • 1/2 cup fresh cilantro leaves and fine stems, minced
  • For the Brown Butter Cornbread Crust:
  • 6 talespoons unsalted butter (I only used 2, and used a bit more buttermilk instead)
  • 1 cup (about 5 ounces) fine yellow cornmeal
  • 1 cup (about 5 ounces) all-purpose flour
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 6 ounces (about 3/4 cup) sour cream
  • 4 ounces (about 1/4 cup) cultured buttermilk
  • 1/2 cup thinly sliced scallions
  • 1 red jalapeño pepper, finely minced (I left this out also)
  • Sour cream, for serving


  1. Adjust oven rack to center position and preheat oven to 425°F. Heat oil in a large Dutch oven, or saucepan over high heat until lightly smoking. Add corn and cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, season with salt and pepper, and cook, stirring, until softened but not browned, about 3 minutes.

  2. Add garlic, Serrano pepper (if using), cumin, coriander, oregano, and chili powder and cook, stirring, until fragrant, about 30 seconds. Add olives, soy sauce, tomatoes, black beans, and kidney beans. Bring to a simmer and adjust heat to maintain. Cook, stirring occasionally, until thick and fragrant, about 20 minutes. Stir in grated cheese, scallions, and cilantro and season to taste with salt and pepper. Set aside. You can do up until this point the day ahead for a quick weeknight meal the next night.
  3. For the Brown Butter Cornbread Crust: Heat butter in a 12-inch cast iron or stainless steel skillet over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and let rest until slightly cooler, about five minutes. (I did this but because I used less butter I don't think it made much difference, next time could just use melted butter for speed)
  4. Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous. Fold in scallions and jalapeño pepper. 
  5. Transfer bean mixture to a large cast iron skillet (I had to use a dutch oven because my cast iron skillet is way too small). Using a large spoon, place small dollops of the cornbread batter mixture on top of the bean filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes. 
  6. Let cool 15 minutes, then serve with sour cream.

Friday, November 25, 2016

Pineapple Upside-Down Cake

I must have seen a pineapple upside-down cake on Facebook, because somehow the image has been stuck in my head all day. I decided to make us one for dessert tonight in my cast iron fry pan. I don't know if I've ever even had pineapple upside-down cake before, I've certainly never made it. What a loss! This cake is so easy and fast to make, and so delicious! The brown sticky crust on the outside reminds me of delicious grand peres my french-canadian grandmothers made for us growing up (that I've never been able to replicate as an adult), but the pineapple and cherries make it even better! I suggest you stop whatever you are doing and make this right now.

From Food. com

    • 1/4 cup butter
    • 2/3 cup packed brown sugar
    • 4 slices pineapple, from a can of sliced pineapples
    • 9 maraschino cherrys (plus more for cake batter, if desired)
    • 1 1/3 cups flour
    • 1 cup sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/3 cup melted butter (I used a little less and topped up with pineapple juice)
    • 3/4 cup milk
    • 1 large egg


  1. Preheat oven to 350°F.
  2. Melt butter in iron skillet.
  3. Sprinkle brown sugar over butter. Mix together a little bit.
  4. Arrange pineapple slices on top brown sugar/butter.
  5. Place cherries in center of slices. and then 1 between each slice, and 1 in the middle.
  6. Mix dry ingredients: flour, sugar, baking powder, and salt in one bowl
  7. Mix wet ingredients: melted butter, milk, egg in another bowl.
  8. Combine dry and wet ingredients, mix to combine but only as little as possible. 
  9. I also chopped up extra maraschino cherries and added them in to this cake batter because I like maraschino cherries. 
  10. Pour batter over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean. (35 minutes worked great for me)
  11. Remove from oven, let cool about 5 minutes or so, turn onto heat-proof plate while still warm.