Archive for the ‘breads’ Category

zucchini bread

zucchini bread2






zucchini bread1




zucchini bread3

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persimmon coconut bread

persimmon coconut breadpersimmon jam on persimmon coconut bread

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zucchini bread

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adelina’s panettone

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cornmeal crust

I remember that cornmeal was a real staple ingredient at least in my town of Duronia, while I was growing up quite a few years ago. It was used in so many different ways. From bread to desserts and everything in betweeen. Of all the dishes that were made with this yellow flour, polenta was of course the most popular.

My mom used to make this delicious vegetable soup and would always bake a crusty cornbread to go with it . The cornbread was broken in pieces by hand, like croutons, and sprinkled over the soup. When she was in a hurry she would make the cornbread very simply, adding nothing else but a little salt and pepper, but if she had more time she would add fresh ground pork which was stir fried with onions and garlic and then would add mountains of parmesan cheese, fresh parsley and basil.

I came across a similar recipe the other day and it brought back so many memories. I made it to accompany the best version of soup that I could remember from the old days.



1 1/2 cups (course grind) cornmeal
salt / pepper
4 cups onion, chopped (about 3 medium)
1/4 cup olive oil
1/2 cup Parmesan cheese
3 cups water

1/2 lb ground pork (optional)


Preheat the oven to 350*

line bottom with parchment paper  (9 x 12-inch baking dish)

In a medium bowl combine the corn meal with 1 1/2 cups water and 1/2 teaspoon salt. Stir and set aside.

To caramelize the onions, heat a splash of olive oil in a large thick-bottomed skillet with a pinch or two of salt. Cook over high heat, stirring and scraping the pan occasionally – more often as the onions begin to get increasingly brown. Continue cooking until the onions collapse and turn deep brown in color. Remove from skillet and set aside.

Bring 1 1/2 cups water to a boil in a medium saucepan, add the water and cornmeal mixture, bring back up to a boil and stir until it is thicker than a heavy frosting – about 5 minutes.

Remove from heat and stir in the cheese and 2/3 of the onions. Spoon the mixture into the prepared pan, spreading it to an even thickness, and drizzle with about 3 tablespoons of olive oil.

Bake for about 30 minutes, or until the bottom is golden and the cornmeal begins to pull away from the sides of the pan a bit.

Serve topped with the remaining onions (and more grated cheese if you like).

If you decide to add the ground pork, stir fry it with half the onions and add it to the cornmeal at the same time as when you add the cheese.


cornmeal pizza crust


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Delicious, easy and quick to make. I got this recipe from the cookbook, “Passionate Vegetarian”, by Crescent Dragonwagon.

This cornbread was a great accompaniment to the “black bean soup” I made on the same day.



1 cup stone ground yellow cornmeal

1 cup unbleached white flour

1 tablespoon baking powder

1/4 teaspoon salt ( I replaced with a little garlic)

1/4 teaspoon baking soda

1 to 3 tablespoons sugar

1 1/4 cup buttermilk (or 1 cup plain yogurt mixed with 1/4 cup water)

1 large egg

1/4 cup mild vegetable oil, such as corn, canola, or peanut Pam

2 to 4 tablespoons butter ( I replaced with 2 tbsp olive oil)


Preheat oven to 375*. Make sure your oven’s accurate, too; it really needs to be up to temperature to get perfect results.

In a large bowl, combine cornmeal, flour, baking powder, salt, baking soda, and sugar. (If baking powder or soda appear at all lumpy, sift them in). Stir well to combine.

In a small bowl, whisk together buttermilk, egg, and oil.

Spray a 9 to 10 ¼ -inch cast iron skillet with Pam (our skillets are 10 1/4 inch; this size is called a Number 7). Put the skillet on over medium heat, add the butter, and heat until the butter melts and is sizzling seriously. Tilt the pan to coat the sides of the skillet.

As the butter’s melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible — only as many as are needed to combine the two. Don’t beat it; don’t smooth it out.

Scrape the batter into the hot, buttery skillet — if you’ve gotten it hot enough it will sizzle as it goes in — and pop it in the oven immediately.

Bake until golden brown on top, about 25 to 30 minutes. Serve, hot, cut in wedges.


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