Follow

It feels appropriate to make something out of The Sioux Chef for the first meal with my home-grown, home-ground corn. I don't have everything for the mushroom recipe, so I'm starting with the written recipe and kind of playing it by ear with the ingredients I do have, which is consistent with the spirit of the book.

I have the babiest little bit of huitlacoche in the freezer, so i'm adding that to a dried mushroom mix from the Asian store, plus a little bit of the dried whole corn kernels I didn't grind into flour. Both the mushrooms and the corn are currently soaking, and i'm going to cook up the cornmeal for cakes while they do their thing.

Sign in to participate in the conversation
Too Many Cooks

Too Many Cooks - An instance for cooking and eating!