Tag Archives: eggs

Wifey’s Spicy Cornbread

This week I followed The Missus around and took pictures while she made cornbread. She makes fantastic cornbread and I thought it would be cruel not to share this with the world. There are those of you who will be aghast at the presence of sugar in the recipe; but I should let you know that neither I, nor my wife, comes from a family native to The South. I should also let you know that the original recipe we started with came from The Joy of Cooking. We’ve been tinkering with it over the years, but I should give credit where it’s due.

Adobo Chili Cornbread (for a 6 inch cast-iron skillet. If using an 8 inch skillet, double the recipe)

-7/8 cups cornmeal (1 cup minus 2 Tablespoon)

-2 Tablespoons sugar

-1/2 teaspoon baking powder

-1/2 teaspoon baking soda

-1/2 teaspoon salt

-1 egg

-1 cup buttermilk (in a pinch you can fake buttermilk by mixing 1 Tablespoon distilled vinegar or lemon juice with 1 cup milk)

-2 chipotles in adobo sauce (available at most grocery stores with a decent Latin American selection)

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Butter up your skillet real good, then place in the oven and pre-heat to 350F.

Chop up the peppers in an 1/8 inch dice. I like to use a plastic bag so I don’t mank up my cutting board.

Whisk together the dry ingredients in one bowl, and mix the buttermilk and egg together with a fork in a separate bowl.

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Pour wet into dry, and whisk together quickly. Once the buttermilk reacts with the baking soda, the timer on leavening starts. Mix in the chopped chilis, remove the pan from the oven and pour in the batter. The batter will start to cook immediately, this is good just be careful.

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Put the pan back in the oven and set your timer for 20 to 25 minutes. When it’s done, a knife will come out clean. Let it cool about 10 minutes and it should pop right out of the pan. You can eat this immediately if you want, but the chili flavor will come out better the next day.

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Unbelievable Flourless Chocolate Torte

This is my first blog post, so to make sure I get you all hook, line, and sinker I decided to go with my new favorite recipe for chocolate torte. This recipe has it all: only four ingredients, rich chocolate flavor, and room to play around. The only drawback is that it needs to chill at least 8 hours before serving. You will also need to make a steam bath, but that’s easy. By the way, people who are lucky enough to live in Iowa City can try a markedly similar recipe to this at Clinton Street Social Club.

-3 eggs, separated
-1/2 Tbl. sugar
-5 Tbls butter (this is equal to 1/4 cup + 1 Tbl.)
-1/2 lb. chocolate – You can use either milk or dark chocolate in this recipe, but keep in mind that there is very little sugar added.

Preheat the oven to 325 F.

Line the bottom of an 6 inch pan with parchment paper and set aside.

Combine the chocolate and butter in a saucepan and place over a low heat. If you need to, turn up the heat a little bit at a time, you don’t want to risk burning the chocolate, although the butter should keep everyone happy. Start stirring when the butter starts to melt.

If you’re feeling crazy you can use a different fat. I just made on of these with olive oil which worked out very well.

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When the chocolate and butter are smooth transfer to a mixing bowl, let it cool down and stir in the egg yolks. Then set this mixture aside.
In a separate bowl, whisk the egg whites until your arm falls off. You can also use an electric mixer, if you like having two arms. When things get good and foamy, or by the time soft peaks form, add the sugar and keep whisking until you get stiff peaks.

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Fold one quarter of the egg whites into the chocolate. When it’s fully incorporated flop the rest of the whites in a continue folding.

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Gently pour the batter into the 6 inch pan and smooth it out as best you can.

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Let’s talk for a minute about the top of this cake: it’s perfectly lovely as is, but there’s really so much you could do with it. Sprinkle some chopped nuts or dried fruit on there. Sprinkling on a thin crust of demerara or turbinado sugar on top would be nice. Or, you can wait until just before you serve it and hit it with some powdered sugar. Just promise me that you won’t, “BAM!” if you do. Say it. Say, “I promise.” Okay.
Now that the cake is in the pan you’re going to set up a steam bath, which means you take the cake pan, put it in a larger pan with some room to maneuver (a roasting pan works well or a 12 inch cake pan) and pour boiling water into the larger pan until it’s halfway up the side of the smaller pan. This is why God made tea kettles.

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Put the whole kit-and-caboodle in the oven and bake for 30 minutes.

After 30 minutes, remove it from the oven and bath. Wait about an hour, until it comes down to room temperature, and then chuck it in the fridge for at least 6 hours or overnight. Remove the cake and set it on the counter about an hour before you want to serve it. If you’re lucky it will have pulled away from the sides of the  pan as it cooled. If not, use a thin knife to loosen the cake, then flip it onto a plate.

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Serve like how we talked about earlier or top with a spoonful of jam or marmalade.

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