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Pans and Perspective

You provide the food and I will provide the perspective." – Anton Ego, 2007

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bread

Corn Gateau

Here is a recipe for a super light corn cake. It is fairly sweet so I reccomend serving it as a dessert.

Yields 10 Portions

Ingredients

2/3C Sugar
1/2t Salt
2C Cornmeal
6 ea Eggs
3/4C Butter
1/4C Milk

Method

  1. Preheat oven as you are measuring out ingredients to 375.
  2. Melt butter on low on stovetop, separate eggs. Simultaneously beat egg whites to stiff peaks adding in sugar gradually as they start to aerate.
  3. In a separate bowl mix cornmeal and salt, form a well in the center and drop the reserved yolks into the center of well. Mix the yolks in gradually to the cornmeal mixture as you slowly pour the butter and milk in. It will look crumbly.
  4. Fold a quarter of the whites into the crumb mix. You can be aggressive with this mixing. One this mix is loosened by the whites, fold the rest into the batter carefully as to not deflate the meringue. Bake for 30 minutes, checking at the 25 minute mark with a cake tester.

Notes: The recipe yields a super light cornbread with no leavener. When making the meringue ensure that the bowl is clean from any fat residue. Any contamination will prevent the meringue from inflating. Following this recipe will allow you to minimize required tool clean-up because you will have made the meringue with clean utensils and can safely use them for the next part of the recipe. Be careful to not overbake this recipe, I can attest it will turn into a hockey puck. The sugar can be backed off to a ½ cup.

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Week 6: Its Begining to Look a lot Like Springtime

Check out this quick post for some updates to Pans and Perspective!

David has aptly named the month of May and June spring planting. We began the week at the hospital garden. Our full crew, David, Ellis, Birte and myself, spent the day on cleanup in the garden. Some of it involved shoveling excess dirt away from the paths. We tore through the work and left soon after. Ellis and Birte ran some errands in town while David and I tilled Raul’s, a friend of David, garden. When we got back I tested a pavlova recipe and found a great website for tips on making it. We enjoyed an evening of leftovers and waited with anticipation to see how the pavlova turned out. The next day I hustled down the stairs and pulled open the oven to see what it looked like. I let out a defeated “Damn!”, because the merignue had cracked and deflated by 25 percent. But it was still the best version I have ever executed. I took some notes for future corrections and I am excited to give it another go. This quest for a perfect pavlova has a long story for another time. David and I made another trip to the hospital to finish up a segment of the beds. It involved tilling and mulching the beds before actual transplanting could happen. When we finished we returned to Pepperfield for a quick lunch and then transitioned to our garden. After many wheelbarrows of manure we were prepped to do some more transplanting. I spent the better half of my afternoon up to wrists in dirt and compost. Dinner was a repeat but our dessert was the pavlova served with fresh whipped cream and local berries from last years harvest. It was fantastic.

Wednesday brought profuse rains and I spent most of my day indoors. I got ahead for the week and prepared egg salad and a bacon vinaigrette. I ate my lunch and took a much needed nap that lasted for too long. Nevertheless, I woke up quite rested so I jumped on a tomato sauce for meals for the week. Thursday was spent back at the hospital with more transplanting. David and I returned for lunch and afterward I took off with Ellis for some store runs. I got back a couple of hours later and finished up a few tasks here on the farm as I was greeted by and early evening rain. The evening evolved into taco making and preparation of a sourdough starter. The next day I awoke to the pattering of rain against my window. The better part half of my morning was spent working on tasks for Pans and Perspective. My day slowly melded into recipe testing as I made my sourdough loaves and a corn gateau which – like a true shoemaker – I overcooked into a monstrosity I came to call as corn rock. One of Pepperfield’s acquaintances, Gloria, joined us for a dinner of venision chili. Later in the evening, our bed and breakfast guests arrived for the weekend. I closed out my evening with Michael Pollan’s, Cooked, as I drifted off to sleep.

Saturday commenced with a lesuirely breakfast with our overnight guests. David ran off early to aquire some wood chips for mushroom propogation and I helped shovel them into place. We spent the rest of the morning in the gardens and called it an early day. Our afternoon and evening was spent at Decorah’s innagural pride parade. I have never attended an event like this but I was glad I could offer my support and it was thoroughly enjoyable. We skipped the post parade festivities and had a relaxed evening. Sunday was much a repeat of the day prior. We enjoyed a long breakfast with great conversation and followed it by a morning in the garden setting up more planting beds. We took a quick break for lunch and then followed suit with the same cadence at the hospital garden. The weather was perfect and after a quick stop at David’s neighbor’s farm, I returned home just on cue for wine time. A few of David’s friends stopped by to check out the skunk cabbage bog and we met up. Dinner was late and I called it early night after a busy week.

Check back later in the week for recipe updates from week six as well as some other cool posts!

Corn Bread

Yields 16 Portions

Ingredients

3ea Eggs

.5c Milk

.5c Whey or milk

.25c Butter melted

.5c Brown Sugar

2c Cornmeal

2t Salt

4t Baking Powder

1.25c Corn kernels (optional)

Method

  1. Mix all dry ingrdients.
  2. Mix all wet ingredients.
  3. Rest batter for 10 minutes.
  4. Bake 350 for 35 minutes in a 8×8 baking dish or for 14 minutes in 8oz muffin tins. Be careful not to over-bake or it will be quite dry.

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