Happy 2010!!!

As per tradition, gotta have the greens and the black-eyed peas. Yes, I would like the economy to bounce back and the more greens you eat, the more greenbacks will come your way. The peas, as mere coins, aren't quite as important.

As what goes better with greens and black-eyed peas than cornbread and gravy?
Rosemary cornbread and curried gravy perhaps?

5-Spice Black-Eyed Peas

Sautee onions and garlic in a little oil
Add Chinese 5 Spice, salt, and pepper to taste
Add black-eyed peas and cook until tender
Add tomatoes at the end, and let cook for about five minutes

Curried Gravy

Brown flour in a heavy saucepan over medium heat, stirring constantly
Add salt, pepper, and curry powder to taste and brown until the flour is a nutty, medium brown
Add milk, stirring constantly to avoid lumps

Rosemary Cornbread

1/4 cup unsalted butter
1 eggs
1/2 cup milk
1/2 cup cornmeal
1/2 cup all-purpose flour
1/6 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
fresh rosemary, about 1/8 cup

  1. Preheat the oven to 375 degrees and butter or line a muffin pan. This recipe made 5 cornbread muffins.
  2. Melt the butter in a small saucepan over medium heat. When the butter begins to brown, add the fresh rosemary. Continue cooking about 10 minutes until it turns a light brown and has a delicious, nutty aroma. Filter out the rosemary, but keep all the browned milk solids.
  3. Whisk together the eggs and milk. Drizzle in the butter, whisking constantly to avoid cooking the eggs.
  4. Whisk together the dry ingredients in a separate bowl.
  5. Combine the wet and dry ingredients and stir just enough to form a batter. It will have a few lumps, which is fine. Overbeating could make the cornbread tough.
  6. Pour into the pan and bake about 25 minutes until golden brown and a toothpick inserted in the center comes out dry.
  7. Serve forth while still hot, with lots of good sweet butter. I stirred together some butter, honey, and cinnamon and slathered it on. Very good.

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