this post was submitted on 24 Dec 2024
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food

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We welcomed Chef Joe Haber, head chef and owner of Tomahawk Tacos, to the Indigenous Food Lab Test Kitchen for a special cooking session. Joe shared a cherished Haudenosaunee boiled cornbread recipe passed down from his grandmother, who made it for his mother and family. Traditionally topped with a beef-based gravy, Joe reimagines the dish with a rich mushroom and bean sauce infused with cedar and sage, showcasing the often-overlooked flavors of bean broth. Join us as Joe shares this generational recipe and its story, celebrating tradition with a fresh twist.

Recipe: Cornbread

  • 4 cups Nixtamalized White Corn flour
  • 2 cups dried small red beans
  • Salt

Cedar Mushroom Sauce

  • 2 Quarts Red Bean Broth - 1.5 lbs Mushrooms (any variety or mix of multiple varieties)
  • 1.5 cups diced alliums (a mix of leeks, scallions, onions, shallots, whatever is available)
  • 1/3 cup minced sage
  • Branch of Cedar
  • sunflower oil
  • Juniper
  • Salt
  • Garnish with Scallion, Radish and Arugula or other seasonal leafy green
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[–] HexReplyBot@hexbear.net 2 points 3 days ago

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