Post by Okwes on Nov 29, 2005 12:41:06 GMT -5
IROQUOIS WHITE CORN POSOLE with OYSTER MUSHROOMS
From John Mohawk, adapted by Nina Simons
Corn:
2-3 Cups of Iroquois White Corn Hominy
5-6 Quarts of Water
3-4 Cloves of Garlic, Smashed with Knife
1 Bay Leaf
Add all above ingredients to crock pot, and leave on low setting for
12-14 hours.
(Corn can be cooked for a day, then left in pot overnight turned off,
and finished the next.)
Stock:
4-5 Quarts of Water
1. Stalks of Celery, with leaves
5-6 Carrots
1 Parsnip
2 Onions
1 Turnip
Cut all of above into large chunks, and boil together for stock, for
2 hours or so, then strain. Other vegetables may be substituted or
added, as you like.
Oyster Mushroom Mix
1 Tbsp Olive Oil
2-3 Tsp Butter
1 large White Onion, finely chopped
3-4 cloves Garlic, finely chopped
1 1/2 lbs of fresh Oyster Mushrooms, sliced thin
3-4 stalks of Celery, chopped
Finely chopped Basil, fresh or dried, to taste
Finely chopped Parsely, fresh or dried, to taste
Salt and Pepper, to taste
Saute Onion and Garlic in Olive Oil and Butter lightly, then add
Oyster Mushrooms. Stir well, add Celery, and about 1/2 cup of stock,
then cover and simmer over a low flame, about 15-20 minutes, stirring
occasionally. Add stock as necessary, to keep soft and moist, until
mushrooms are soft and onions are transparent.
Drain water from corn, removing bay leaves and garlic. Return corn to
crock pot. Add to corn the mushroom mixture and stock, stirring until
you=ve reached desired consistency. Let simmer together in crock pot,
ideally, for another hour or so before serving. Salt and pepper to
taste. Serves 6-8.
(There is really no danger of overcooking the corn, as it holds its
texture well, even after 16 hours of cooking
From John Mohawk, adapted by Nina Simons
Corn:
2-3 Cups of Iroquois White Corn Hominy
5-6 Quarts of Water
3-4 Cloves of Garlic, Smashed with Knife
1 Bay Leaf
Add all above ingredients to crock pot, and leave on low setting for
12-14 hours.
(Corn can be cooked for a day, then left in pot overnight turned off,
and finished the next.)
Stock:
4-5 Quarts of Water
1. Stalks of Celery, with leaves
5-6 Carrots
1 Parsnip
2 Onions
1 Turnip
Cut all of above into large chunks, and boil together for stock, for
2 hours or so, then strain. Other vegetables may be substituted or
added, as you like.
Oyster Mushroom Mix
1 Tbsp Olive Oil
2-3 Tsp Butter
1 large White Onion, finely chopped
3-4 cloves Garlic, finely chopped
1 1/2 lbs of fresh Oyster Mushrooms, sliced thin
3-4 stalks of Celery, chopped
Finely chopped Basil, fresh or dried, to taste
Finely chopped Parsely, fresh or dried, to taste
Salt and Pepper, to taste
Saute Onion and Garlic in Olive Oil and Butter lightly, then add
Oyster Mushrooms. Stir well, add Celery, and about 1/2 cup of stock,
then cover and simmer over a low flame, about 15-20 minutes, stirring
occasionally. Add stock as necessary, to keep soft and moist, until
mushrooms are soft and onions are transparent.
Drain water from corn, removing bay leaves and garlic. Return corn to
crock pot. Add to corn the mushroom mixture and stock, stirring until
you=ve reached desired consistency. Let simmer together in crock pot,
ideally, for another hour or so before serving. Salt and pepper to
taste. Serves 6-8.
(There is really no danger of overcooking the corn, as it holds its
texture well, even after 16 hours of cooking