This is another must have tool. I like the Oxo products because they are reliable and readily available in most markets. You might be able to use a grater in a pinch, but there is nothing like a zester for making the lovely long strands of citrus.
This is probably one of the more difficult recipes. Not because it is particularly complex, but because there never really was a recipe. In the tradition of Southern cooks, I learned how to make it from watching my husband's grandmother (Gay Gay) and have since modified the dish to incorporate techniques and flavors to make it my own. Cooking in the South is a great way to bring generations together. I learned so much more than cooking when I spent time with my grandmothers in the kitchen. Ingredients Cornbread 1 1/4 cups coarsely ground cornmeal 3/4 cup all-purpose flour 1 teaspoon kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup whole milk 1 cup buttermilk 2 eggs, lightly beaten 8 tablespoons unsalted butter, melted Directions Cornbread Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter In a large bowl, whisk together the cornmeal, flour, sugar, sal
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