Gazpacho with pi-avocado (because we are nerds after all). This was Monday night dinner. You don't even want to know how old that avocado was, but underneath the brown goop we managed to find some beauty and deliciousness. That hydrangea from Chef Eileen's lab garden is still perfectly pristine-looking after several days in the vase. Exactly what kind of experiments are going on at your lab, Chef Eileen???
Gazpacho Recipe can be found here We substituted red wine vinegar for the sherry vinegar and added some tomatillos, cilantro and avocados too. Key here is to puree a lot of red tomatoes to get the color so you don't have a green gazpacho from the tomatillos, and add a yellow tomato to sweeten it up. Best served chilled!
Basic Cornbread, recipe from (once again) Deborah Madison. Chef Eileen decided to use all whole-wheat flour along with the cornmeal sweetened with a mix of buckwheat and clover honey, so it was extra hearty with a satisfying texture. Making cornbread is just about as easy making a pot of rice if you have two people working on it.
Basic Cornbread, recipe from (once again) Deborah Madison. Chef Eileen decided to use all whole-wheat flour along with the cornmeal sweetened with a mix of buckwheat and clover honey, so it was extra hearty with a satisfying texture. Making cornbread is just about as easy making a pot of rice if you have two people working on it.Recipe:
Preheat oven 350 degrees
Mix dry ingredients: 1 cup cornmeal + 1 cup whole wheat flour (use pastry grade if available)+2 tsp baking powder + 1/2 tsp salt
Add in wet ingredients: 1 cup milk + 2 eggs + 1/4 cup butter or oil (use a flavorless oil like canola)
Sweeten with honey: we used a little bit of buckwheat (1 TB) because it has a strong aroma and 1 TB of regular clover honey.
Bake for 20-25 minutes.
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