We made kick-ass tamale pie two weeks ago. First time ever and the only thing to remember for next time is not as thick a crust, but damn! It was good!
Last night I did a fast wilted dandelion with garlic/olive oil/lemon zest over spaghetti.
We made kick-ass tamale pie two weeks ago. First time ever and the only thing to remember for next time is not as thick a crust, but damn! It was good!
Last night I did a fast wilted dandelion with garlic/olive oil/lemon zest over spaghetti.
Did you do a yellow corn polenta crust? or some sort of dough-style crust? I go with the polenta.
Yes, cornmeal - we used all the batter, which we really didn't need to. We don't bake at my house, so we just didn't realize how much it bulks up! Oh yea, the other thing I would do differently is that the recipe called for the cheese on top of the filling and then the batter, but the cheese just gets lost in the crust's underside. I think I would layer it throughout next time.
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minus the soup
Last night I did a fast wilted dandelion with garlic/olive oil/lemon zest over spaghetti.
oh shit.
Did you do a yellow corn polenta crust? or some sort of dough-style crust? I go with the polenta.
Anyone have any tricks/tidbits for the process.
I copped some dry garbazo beans which iil soak overnight.
The recipes ive seen seem pretty str8 forward.