Corn Bread and Peaches Baked on the Grill

grilled cornbread & peaches zb 12

Last Friday our electricity went out. It wasn’t out long, thanks to an incredible effort by the electric company, but it really made me appreciate how attached I am to the grid. No lights, no AC, not even fans, but the worst of all, no refrigeration. The lack of refrigeration had me in a slight panic, since I have 3 very full refrigerators. As I type that number, it sounds completely ridiculous. Now I feel compelled to justify them…one is for the family, one for my dough buckets (I’m testing recipes for a new book) and the other is a beer fridge that houses more butter, than beer.  Once we realized there was no storm damage to our house, it was kind of romantic to be in the dark. Our home was built in 1902 and I imagine there were many, if not most, nights spent in the glow of candlelight back then. For one night there were no computers, no TV, not even the radio, which is my constant companion, just quiet.

storm

The next morning my husband and I walked for 3 hours around our neighborhood with our jaws dropped. The storm, which was being called a “rain event” by the weather types, didn’t seem that violent, but there were trees down all over town and most of the city was without power. Our neighbors, who just moved into their house, had a 60-foot tree laying in their driveway. Thank goodness it missed the house, but it was mind bending to see it stretched out in their yard. That rain event left cars crushed, roofs damaged, basements flooded and roads closed. A week later the city has power again and life, for most of us, is back to normal, but it still takes my breath away to drive through my neighborhood and see all of the old trees knocked to the ground. Nature is quite something.

During the storm a friend and fellow MN food blogger, Shaina of Food For My Family, tweeted that she was going to empty her powerless refrigerator and have a giant BBQ. The grill was to be the salvation for all those meat filled freezers. As some of you know, I rarely have anything but carbs in my house, so I wasn’t in fear of losing lots of grill-ables. Instead the grill was my saving grace when there was no electricity to crank my oven on, because I could still bake. Grill baking. Even when there is no storm, it is my oven of choice in the summer, so as not to heat up my house.

I’ve baked everything on the grill from bread, buns, pita, pizza, fruit crisps, galettes and this week corn bread and peaches. This is a sweet corn bread, almost a cake, which is perfectly suited for breakfast or dessert, but could certainly match up with a rich, savory meat you’ve just grilled up. (more…)

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Homemade Yogurt

I find myself digging into the past recently and finding recipes. My grandmother’s rugelach, cheese blintzes from the Kiev, and now fresh yogurt my mom used to make. We lived on a commune in VT, where we grew our own vegetables and raised a cow for dairy. Everything was local and organic, because if we didn’t produce it, we couldn’t afford it. My mom was the one to milk the cow, which she then made into butter, yogurt and cheese. The flavor of that yogurt, made from fresh milk, must have been divine. In Minneapolis we are allowed to keep chickens, but the city hasn’t approved dairy cows, so I buy local organic milk from the co-op for making yogurt.

I have come to yogurt making by the way of a proof box. Seems random, but I was recently asked to test a prototype counter-top proofer suited for home bakers. I was intrigued by the concept, because I always love a new gadget for bread baking. It works wonderfully for dough, but I’ve ended up using it even more as a perfect warm spot for making yogurt. Back in the day my mom simply warmed her oven and left the yogurt to culture in it overnight, which is probably the simplest and cheapest way to go, but I may never have been inspired to make yogurt had this proofer not arrived. Now that I have started making my own, I will never buy yogurt again. The homemade version is so easy and has such an incredible flavor. Even my boys like it better. We are a family that eats yogurt on waffles, in smoothies, in lunch boxes, for snacks and as a garnish for curries. I like it thin for chilled soups or thick (Greek style) for dips and desserts. I happen to love it plain and tangy, but I also swirl preserves, honey or marmelade into it as a sweet midnight snack. Now that my raspberry patch is heavy with fruit, I toss those in too.

All you need is milk (you choose the fat content) and some plain yogurt to get started.  (more…)

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