Fare Exchange: Cornbread casserole, hot dog cheesies and a request for good sourdough

Good morning, Fare friends. A discussion of bread inevitably includes sourdough, but today we have a more specific question from a reader. “I have read that sourdough is the best bread for diabetics. I am not sure why, or what qualifies as legitimate sourdough, as many kinds of bread carry that name. What is necessary to make a loaf genuinely sourdough and better for you?” That reader would like a recipe as well as where to purchase sourdough starter locally.

This one’s from a trio of friends, who were delighted to discover The Livingstone café and coffee shop on Willow Street in Highland Park. They celebrated their birthdays not with cake but the gluten-free zucchini bread. “It doesn’t seem that it is always on the menu, as their delicious pastries vary, but it was very moist and good. Would you print a gluten-free zucchini nut muffin, preferably the one served at Livingstone?”

It may still be true that a picture is worth a thousand words, but words still matter greatly. We can’t print the photos that came this week from Patsy Fowlkes, but this fact can call forth your own creative vision.

You asked for some original ideas for charcuterie serving. Ms. Fowlkes wrote, “I recently went to an event that had (individual servings) ready go when you got there. Both red wine and white wine was poured. Then each wine glass was topped with individual charcuterie bowls. It was awesome.”

Her photos showed stemmed wine glasses with small bowls on the top, a perfect fit. In the bowls were orange sections; olives; cheese cubes; deli meats, rolled up; strawberries and tiny mozzarella balls.

This idea reminded me of a Huntersville, North Carolina, reader, whose collection of family teacups also became receptacles for individual charcuterie for a party.

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Champ joined the conversational party, noting that he was going to try the new Costco bread, Kirkland Signature Cherry Berry Sourdough with Pecans. “I read that this would be good sliced thin and toasted for charcuterie and served with Cheddar or goat cheese.” Another bright idea for individual serving came from Pat Treadwell, whose sandwich idea sounds like an easy supper with your choice of mustards and cheeses — well, of bread as well.

Hot Dog Cheesies

Hot dogs

Butter, softened

Sliced bread

Mustard

Cheese

Toothpicks

Boil hot dogs until they are hot.

On each slice of bread spread butter, mustard and cheese. Place the hot dog on the slice of bread at an angle. Take one corner of the bread and pull it to the center of the hot dog and place the toothpick to hold it. Bring the other corner of the bread over and do the same.

Broil for a few minutes.

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Marilyn Soehl added this casserole to her popular Tortilla Tuesday offering for extended family and neighbors. It came originally from Sarah Jenkins of Front Range Fed.

Cornbread Casserole with Beans

For the meat filling:

1 cup yellow onion, diced

1 cup red bell pepper, diced

1 1/3 pounds lean ground beef

15.25-ounce can of corn

15.5-ounce can of pinto beans

10-ounce can Rotel tomatoes and green chilies

1 clove garlic, minced

1 ounce taco seasoning

You may prepare this mixture in a baking dish or Dutch oven. If using a baking dish, prepare the dish by spraying it with nonstick cooking spray. Set aside.

Preheat oven to 375 F. Heat a large skillet or Dutch oven over medium heat. Add the onions, red pepper and ground beef and cook for 5 to 6 minutes, until the beef is browned and cooked through, the onions are translucent and the peppers are soft. Drain well. Add the garlic and cook for 1 minute more, then remove from heat. Stir in the Rotel, beans, corn and taco seasoning. If using a baking dish, spread mixture in it.

For the cornbread topping:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup whole milk

2 large eggs

5 tablespoon unsalted butter, melted

1 cup shredded Cheddar cheese

While the beef is cooking, mix up the cornbread batter. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl until fully combined. In a separate bowl, combine the milk, eggs and butter. Create a well in the center of the dry ingredients and slowly pour the milk mixture into the center. Whisk well to combine (don’t over-mix) and gently fold in the cheese. Carefully spoon the cornbread batter over the top of the beef base, spreading it to the edge of the skillet or Dutch until they are completely covered.

Baking: Bake the casserole for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the cornbread comes out clean. The cornbread should be crispy on the top and golden brown in color.

Serving:

Fresh cilantro

Sour cream

Salsa

Jalapeno pepper slices

Hot sauce

Garnish the dish with cilantro, and serve with your choice of toppings. Makes 8 servings.

This casserole is a full meal on its own, but a simple side or two rounds it out:

Green salad

Guacamole or simple sliced avocado

Crunchy coleslaw

Pickled red onions

Lime crema

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This cake is Teri Purvis’s favorite Aunt Carrie Sue recipe. “The recipe is old and faded, but I have made it and it is delicious.”

Sour Cream Cake

3 cups sugar

3 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

2 sticks room temperature butter (It should be soft.)

6 eggs

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 (8-ounce) carton sour cream

Preheat oven to 300 F.

Mix sugar, flour, soda and salt. Mix butter in. Add eggs and extracts and beat mixture in mixer until well blended. Add sour cream.

Pour batter into a waxed paper-lined pan, cutting waxed paper to fit. Use a tube pan or otherwise. Don’t grease pan.

Bake 1 hour and 40 minutes, watching carefully.

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Let’s continue to watch carefully the ideas and the successes that are shared here, among friends who love to read and to taste … and ideally to prepare all kinds of good things. Shall we?

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Requests

– Sourdough recipes and local sources for starter

– Gluten-free zucchini nut muffin recipe like The Livingstone’s