Previously Cooked (for Val specifically)

Southern Cornbread Dressing
Val wanted me to post "my" recipe for cornbread dressing. Actually it isn't mine, it came from my step-father's arkansas family. It's good southern stuff. And, it cooks up more like a cornbread pudding than stuffing. (Ahem, it's only stuffing it is cooked in the bird, otherwise it is dressing.)

Ok. This is one of those throw it together type recipes so adjust and experiment as needed (like most of my recipes).

Right. First you'll need some cornbread. "Some" being dependant on how much dressing you want in the end. My family usually makes up a huge turkey roaster full and probably takes about 12 cups of crumbled cornbread. So, really it is dependant on how much you want in the end. Anyways, cornbread. Right. Let is sit out a couple days so it dries out a bit then crumble it roughly. (Val, if you can't get cornbread mix or cornmeal, do like I did in perth and get the finest ground polenta you can find and whiz in the processor until a bit finer...or leave it coarse for extra texture).

Oil/Butter/Grease the receptacle you want the dressing to cook in. Saute some onion and celery until both are translucent. (Again, quantity depends on your tastes etc.) Add onion/celery to crumbled cornbread and toss to mix (you don't want to pulverize the cornbread so be gentle).

Pour this mixture into your prepared baking dish. You will then add the following ingredients: slightly beaten egg, whole milk/cream, stock, salt/pepper and your choice of poultry seasonings. For a huge roaster sized pan it usually takes about 4-5 eggs, a couple cups of cream/milk, and about 10 cups of stock. You could also throw in some melted butter if that isn't heart disease enough for you. I add the eggs first, and usually go light on the eggs. I'm not so concerned with it setting up, as I like soft cornbread pudding mush. Then add the milk/cream (cream is sweeter, but I prefer milk honestly, or skip it altogether as a concession to health). You want to stir gently to distribute this stuff evenly. Oh! Also, add seasonings sooner than later so they get distributed in the mixing. Finally add stock (if you are roasting a turkey, make stock from the neck and bits). Add it one cup at a time till you get a custardy type consistency in the mix. Not too dry, not too wet....like I said, this is one of those things you need to experiment with. You want it to have that consistency that you know will set up in baking.

Right, finally, bake in a medium oven for an hour or so (or more depending on the size of your pan) until the whole thing has set up and is pulling away slightly from the sides.

Ta-da!

It freezes very well and is the ultimate comfort food. It's like mashed potato...but almost better. It tastes GREAT with warm gravy and cranberry jam/jelly/chutney whatever. In a sandwich (because what could be better than carbs sandwiched between carbs?)

I have also made this in a "skinny" vegetarian version using veggie stock and egg substitute. Still good, but not as decadent as the original.

Easy Mushrooms in Escabeche

Another one for Val, if Sam still loves tinned mushies like I do. This one is a nod to my mexican heritage (sorta). Escabeche bascially means 'pickled.' I love veggies in escabeche. I especially love mushrooms in escabeche.

Here's the cheats way of doing it. First, slice some carrots on the bias, an onion into thin strips, and a couple jalapenos on the bias (depending on what heat level you want, remember if you want less heat to remove the ribs and seeds). Prepare a solution of one part vinegar to 2 parts water (I like mine super vinegary so I usually am mean with the water) in a non reactive pan. Add a tablespoon or so of sugar. Add "some" (you know how I am with the "some"...just use your taste as a guide) oregano and thyme. Bring to a simmer and add veggies. Cook veggies til tender. Remove from heat and add a couple tins of whole (drained) mushrooms. Let it cool and put in a container in the fridge. Try not to eat all the mushrooms in one mad eat-a-thon.