Spiced couscous is fab, especially with some plain yogurt and hot sauce on top. (Sorry about the focus. That macro is harder to work than it looks!)Spiced couscous is fab, especially with some plain yogurt and hot sauce on top. (Sorry about the focus. That macro is harder to work than it looks!)
And bake into a sformatoAnd bake into a sformato
Roast a whole cauliflowerRoast a whole cauliflower
Add the egg yolks to the rest of the eggsAdd the egg yolks to the rest of the eggs
Separate a couple egg yolksSeparate a couple egg yolks
Crack some eggsCrack some eggs
Whisk into a bechamel sauce until it darkens slightly. Mine was a little darker than usual from using whole wheat flour.Whisk into a bechamel sauce until it darkens slightly. Mine was a little darker than usual from using whole wheat flour.
Add some flourAdd some flour
Melt a whole stick of butterMelt a whole stick of butter
Grate some Parmesan cheeseGrate some Parmesan cheese
Making cauliflower sformatoMaking cauliflower sformato
And it'll still be delicious a day or two laterAnd it'll still be delicious a day or two later
Chile pepper sauce, butternut squash, corn tortillas and pepperjack baked to perfectionChile pepper sauce, butternut squash, corn tortillas and pepperjack baked to perfection
Spicy enchilada casseroleSpicy enchilada casserole
Bake to perfection in a cast iron skillet. This just happens to be a grill pan, but it worked out just fine.Bake to perfection in a cast iron skillet. This just happens to be a grill pan, but it worked out just fine.
Mix the wet ingredientsMix the wet ingredients
Make some cornmeal mushMake some cornmeal mush
Buttermilk cornbread: mix the dry ingredientsButtermilk cornbread: mix the dry ingredients
Add the decadent goodness back into the skins and bakeAdd the decadent goodness back into the skins and bake
Scoop the potato guts out of the potato skinsScoop the potato guts out of the potato skins
Add the green onionsAdd the green onions
Chop some green onions or chivesChop some green onions or chives
Might as well add some whole milk to that mix of butter, cheese and sour creamMight as well add some whole milk to that mix of butter, cheese and sour cream
Grate some Parmesan cheeseGrate some Parmesan cheese
Grate the horseradish. Watch out, this stuff will burn your nosehairs if you get too close. Learn from me.Grate the horseradish. Watch out, this stuff will burn your nosehairs if you get too close. Learn from me.
Peel the horseradishPeel the horseradish
Twice-baked potato with horseradish and buttermilk cornbreadTwice-baked potato with horseradish and buttermilk cornbread
  • Spiced couscous is fab, especially with some plain yogurt and hot sauce on top. (Sorry about the focus. That macro is harder to work than it looks!)
  • And bake into a sformato
  • Roast a whole cauliflower
  • Add the egg yolks to the rest of the eggs
  • Separate a couple egg yolks
  • Crack some eggs
  • Whisk into a bechamel sauce until it darkens slightly. Mine was a little darker than usual from using whole wheat flour.
  • Add some flour
  • Melt a whole stick of butter
  • Grate some Parmesan cheese
  • Making cauliflower sformato
  • And it'll still be delicious a day or two later
  • Chile pepper sauce, butternut squash, corn tortillas and pepperjack baked to perfection
  • Spicy enchilada casserole
  • Bake to perfection in a cast iron skillet. This just happens to be a grill pan, but it worked out just fine.
  • Mix the wet ingredients
  • Make some cornmeal mush
  • Buttermilk cornbread: mix the dry ingredients
  • Add the decadent goodness back into the skins and bake
  • Scoop the potato guts out of the potato skins
  • Add the green onions
  • Chop some green onions or chives
  • Might as well add some whole milk to that mix of butter, cheese and sour cream
  • Grate some Parmesan cheese
  • Grate the horseradish. Watch out, this stuff will burn your nosehairs if you get too close. Learn from me.
  • Peel the horseradish
  • Twice-baked potato with horseradish and buttermilk cornbread

Introducing a new installment of posts here at the urban homestead: all the good stuff we’ve eaten in the last week! Please attempt to contain your excitement.

I reserve the right to use the term “week” loosely, as it may include a period of time anywhere between 2 and 47 days.

The last few weeks have been very full-fat dairy-heavy. And by full-fat dairy I mean heavy cream, half and half and whole milk. I have a Master’s degree in Nutrition, and have never been one to cook with butter or full fat anything.

All of that has changed.

I still believe in moderation, but believe that even moderation should be practiced in moderation. Back in September I picked up a copy of Food Network Magazine and Fine Cooking for some light reading on our way to New Zealand, and I’ve been working through the recipes I picked out ever since. I’m happy to say that I’m finished, because I’m pretty full-fat dairied out.

Tuesday: Twice-Baked Potatoes with Fresh Horseradish and Buttermilk Cornbread

Please believe me when I say that it’s not possible to exaggerate the delectability of these twice-baked potatoes. Charlie used the words “decadent” and “fudge” to describe them. They are easily in the top five of the best foods I have made, ever.

I’d never used fresh horseradish before, and it did burn my nose hairs for a second while I was grating it, but MAN was it worth it.

The cornbread was meh. It was decent cornbread, but I didn’t think the flavour was any better than the recipe I usually make from the side of the cornmeal package. And it was a lot more work.

Wednesday: Pumpkin Enchilada Casserole with Red Chile Sauce

Really, really good. The sauce made from dried chiles is really what made the dish. I substituted our homegrown butternut squash for the pumpkin.

Thursday: Cauliflower Sformato and Cornbread

This was pretty good. The recipe called for pureeing all but 1/2 cup of the cauliflower, and this was way overkill. It made it too much like baby food. If I made it again I’d easily keep out half of the cauliflower and puree the other half.

Friday: Spiced Couscous and Chicken

Great dish, and it was quick. This one is definitely a keeper.

I left out the raisins because I don’t like fruit with my savory. I used leftover chicken that I’d frozen from the last time we cooked up one of our local birds.

This week: healthy veggie-focused dishes. The dairy fun’s over. Time to get back on track.

(P.S. We got a new macro lens. Can you tell the difference?)

5 Responses to “Good Eats Week”

  1. Pam P
    11 January 2011 at 8:36 am #

    it’s winter, we are required by law to consume higher than usual amounts of butter, cream, and potatoes! At least that is what I tell myself ;)

    The enchiladas look FABULOUS! I will definitely be trying them out

  2. CoMo Homestead
    11 January 2011 at 9:31 am #

    I think that’s a pretty good philosophy, Pam! :)

  3. Audrey
    23 January 2011 at 10:51 pm #

    Pumpkin enchilada is one I will be trying. Sounds amazing.

    Love your website, by the way. Just discovered it.

    Do you know of any good resources around town for wholesale grains? Someone had mentioned trying the Amish locally? Any thoughts?

  4. CoMo Homestead
    24 January 2011 at 9:17 am #

    Thanks, Audrey!

    I’ve been on the same search for wholesale grains. I just got a lead recently on the Dutch Bakery Bulk Food Store in Tipton, MO. Apparently the Amish who own it sell bulk flour and grains, as well as lots of other things in bulk. They’re a ways from here, but I hope to be able to stop by and check them out.

    Let me know if you’ve got any suggestions, too!


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