Wednesday, August 12, 2009

More Failbread.

I can't seem to bake. On your way home from Texas (maybe I should post about the trip), we stopped at an outlet store and we got this:

It's a cast iron pan with little holes in the shape of fish! We were going to play Lost and make us some fish biscuits. Jason asked me to make jalapeno cornbread, and being the ever bookish librarian, I found this recipe on the internet:
2 c. canned cream-style corn
2/3 c. vegetable oil
2 c. dairy sour cream
1 1/2 to 2 c. grated Cheddar cheese
1 (4 oz.) can jalapenos or green chilies, seeded and chopped
2 c. corn bread mix
4 eggs, beaten
1 c. chopped onion
Preheat oven to 350 degrees. Grease a 13x9x2 inch pan. Combine corn, corn bread mix, oil, eggs, sour cream, cheese, onion and jalapenos. Pour into pan. Bake about 1 hour at 350 degrees. Recipe can easily be halved.

I halved it, poured into the fish pan and the corn pan we already had (one is pre-cleanup, the other is post, can you guess which?) and put it in the oven. For an hour. Oh, BTW, because I learn lessons from the past, I greased both pans excessively, with butter.

After an hour, I took them out, and they still felt squishy. I put them in for another 5 min, and then another and then another, so on and so forth until I felt we were past the point no return. The fish were really brown. The corn was crispy.

I managed to get them out of the pans with a knife and some creative avoidance of had burning (this time). However, they never became anything I would call cornbread, or any type of bread. They weren't even bread-like.

I think something must be off in that recipe. While I was making it, I kept thinking that it was too much liquid, and I think that was my fatal flaw. So, while they look okay, it was more like a quiche or souffle than cornbread, the egg was the only thing holding stuff together. Not that tasty.

Jason says we should try a recipe form the Stubbs book next time. Hmmmm, Genius.

On the upside, I also made lemon bars that I stuck to each other, and some pretty good hush puppies. We didn't take pictures of them!!!

Monday, August 10, 2009

Zucchini Cakes

I grow GIANT zucchini. I was unaware that you were supposed to pick them when they were young for best flavor and least seeds until a few days after I picked these specimens.

I know there's not that much for scale in there, but it's about as long as my forearm (minus hand) (I mean, I still have hands, just the zucchini isn't that big) (of course you know I still have hands, how would I be typing this otherwise?) (well I guess I could have a Stephen Hawking thing and have it talk for me without using all of my hands) (or I could dictate)(but then every post would be about kangaroos)

ANYWAY I had 2 big ones. I decided to make another Pastor Ryan recipe, zucchini cakes. I shredded one up, and I had to add 3 eggs, and another quarter cup of bread crumbs.

I fried them in the cast iron skillet, and kept the finished ones warm in the oven. Starring in that picture is my other new friend, a lodge cast iron enamel baking dish. It's blue. It was on clearance at Bass Pro Shops. AWESOME!

We had them with pasta and vodka sauce. I thought the vodka sauce went great with the zucchini, better than ranch!

These were definately yummy, and I'll make them again!
next up, stuffed zucchini. I've also got more cucumbers than I can handle. Anyone know some good recipes for those???