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View Diary: American Indian Heritage Day: 11/26 Let's Eat! (197 comments)

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  •  Get a load of these babies (2+ / 0-)
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    Nulwee, Deep Harm

    IMG_6999
    Golden and purple cauliflower with onions ready for roasting.

    IMG_7553
    Red onions, purple potatoes, French breakfast radishes sprinkled with fresh rosemary and ready to roast.

    Now, this is typical, I didn't photograph them afterward because I was too hungry and plated them STAT.

    Roasting vege really brings out beautiful colors and flavors.

    •  that's the first time I have seen purple (3+ / 0-)
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      Meteor Blades, navajo, Nulwee

      cauliflower ... Is that modern gen manipulated cauliflower, (uh, oh ducking down under the table, don't throw your pots and pans at me... :-) or actually a heirloom variety? Where did you find that? I have never seen them here on the East Coast.

      That's such a wonderful diary. Every day I learn how little I know. Navajo, do you have a restaurant? Your dishes look soooo "chef-like".

      Now you make me hungry... I feel like those white first settlers, who met with the Native Americans for the first time and had no clue how to survive. So, let's play. I am the blue-eyed dummy and you are the one, who gives me the first corn cob to eat. What else can I do with it than grill or cook it? If it's cooked, how do I crush the cooked corn into something that makes a creamy corn chowder soup from scratch? What are the best spices to go with creamy corn soup?

      Actually I have harvested my first corn last summer from my backyard. Now, corn on the grill, ok, but isn't there something more? How do I make my own corn flower or with what do I crush corn to make sweet corn cakes (love those, not the muffins, but the little, sweet round cakes they serve with Mexican dishes at restaurants) or polenta from scratch?

      Happy Birthday, MB and Bon Appetit on Native American Heritage Day to all of you.

      Empowering Young Inmates to Write New Chapters in Their Lives. Free Minds.

      by mimi on Sun Nov 21, 2010 at 07:47:03 PM PST

      [ Parent ]

      •  Mimi, Mimi, Mimi (1+ / 0-)
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        mimi

        So many questions...

        The cauliflower is only available here part of the year, it is usually labeled organic but I have no idea about heirloom designation.

        My first job was in the restaurant industry at age 15 and then all the way through college. I chose upscale restaurants because the tips were better. I became a food snob as a result. So properly plated food is important when I'm dining out. Now what's funny about your comment is that I don't plate my own food well.  I just throw it on there because I'm usually starving. It's all I can do to grab my camera now and then. But thanks for the compliment anyway.

        Now, regarding corn. To get corn flour or meal more accurately you have to dry the raw corn first. We do it on the cob or it will rot before it dries. After a few weeks you can pop the dried kernels off the cob with your fingers and grind or crush the kernels depending on what you want to do, either make a tortillas or polenta like stuff. To get a delicate bread or cake you need to add white wheat flour because corn is very heavy.

        I never grind my own corn, because it is blazing hard work and the ground corn is readily available in stores. I only use our Blue corn for soup. Strip the dried kernels from the cob and soak overnight in water. Because it's a more dense kernel than yellow corn it takes longer to cook to become soft, 3 hrs. at least.

        Polenta is a made from a special corn that I know nothing about, you'd have to ask an Italian. Also tamales and other wonderful Mexican food I don't make because we have fantastic restaurants all around us, like sushi I eat it restaurants, I don't make it.

        Now for your corn chowder, that uses fresh corn or canned corn. I don't make it and I'm sure there are a million recipes on the innertubes.  My specialty is the one above and I only use salt and pepper.

        Your corn questions cover a number of different cultures and I love all the corn dishes from all those countries.

        I hope I answered some of your questions.

        •  ah, Navajo, you rescued me from despair (1+ / 0-)
          Recommended by:
          navajo

          during a frustrating work day with your ever so generous and precise explanations.

          I know it's unfair from me, so easy to ask questions, so hard to answer them, and I am always on the easy side asking them and never on the other side answering them. I feel not good about myself about that sometimes. :-)

          Thank you so much. You are my favorite hero now for everything on corn and vegetables dishes.

          Actually I only asked, because I had so much corn (from eigth plants) harvested  last summer, I didn't know how to eat it all. Now next years there will be only four plants and I'll try my luck with tortillas, polentas and tamales. Dependent on my successes in that, the year after that, may be I plant again eight. :-)

          Empowering Young Inmates to Write New Chapters in Their Lives. Free Minds.

          by mimi on Mon Nov 22, 2010 at 11:31:39 AM PST

          [ Parent ]

    •  Awesome! (2+ / 0-)
      Recommended by:
      navajo, Nulwee

      Okay, off to the kitchen, with me!

      Truth forever on the scaffold, wrong forever on the throne. - James Russell Lowell

      by Deep Harm on Sun Nov 21, 2010 at 07:48:01 PM PST

      [ Parent ]

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