Golden Northern Corn bread

Golden Northern Corn bread
cooksillustrated.com

(Note: this is our favorite corn bread recipe, but as I said we do soak the cornmeal in the liquid for an hour or two ahead of time. We also have been eating less wheat and substituting a gluten-free flour mix such as Bob’s Red Mill Gluten Free Biscuit and Baking Mix works very well.)

1 cup Mandan Bride cornmeal
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons granulated sugar
1/2 teaspoon table salt
2 large eggs
2/3 cup buttermilk
2/3 cup milk
2 tablespoons unsalted butter, melted, plus extra softened butter for greasing the pan

Adjust oven rack to center position and heat to 425 degrees. Grease a 9-by-9-by-2-inch metal pan. Stir cornmeal, flour, baking powder, baking soda, sugar, and salt in large bowl. Push dry ingredients up side of bowl to make a well. Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined.
Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes. Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut corn bread into squares and serve warm.

Zucchini Frittata

Zucchini Frittata

A great Italian appetizer or brunch idea- this is as good cold as it is hot and very easy to prepare with any ingredients from the share.

2 Tbls olive oil
6-8 eggs- whisk with
1/4 c whole milk or half and half
1 med zucchini, sliced or jullienne (matchsticks)
2-3 small spring onions, sliced thin
1 med tomato, seeded and chopped- placed in a strainer to drain
2-3 Tbls chopped black olives
3-4 leaves basil,
rough chopped cheese- use goat cheese, fontina or mozz- preferably
chunks or thick slices
other options (ham, bacon or salami)

Preheat oven to 375° or use broiler. Use an 8-10-inch nonstick or well seasoned cast iron pan as this will finish in the oven, preferably under the broiler. Heat pan on med high heat and add olive oil, add onions and zucchini, saute until soft. Add tomatoes and olives, cook 1 minute, season veg with salt and pepper, pour in eggs, add basil, and cook 2-3 minutes on med, scraping and tilting the pan with a heat resistant rubber spatula, allowing the egg to run underneath each time, top with cheese. When eggs are still creamy, shake the pan and place under the broiler for 2-3 minutes until set- (without a broiler it may take 4-6 minutes in oven) remove from oven.

Allow to rest 5 minutes, then gently slide onto a platter- slice. I like to serve this with a freshly made aioli, or, garlic mayonnaise, which, made with Hogs Back eggs, is the best mayo you’ve eve had.

Pureed Carrot Soup with Nutmeg

Pureed Carrot Soup with Nutmeg cooksillustrated.com

2 tablespoons unsalted butter , or the same amount of vegetable or olive oil
1 medium onion, 3 medium shallots, or 1 medium leek (white and light green parts only), chopped
2 tablespoons dry sherry or white wine
1 1/2 pounds carrots (about 8 medium), peeled, halved lengthwise, and sliced thin (about 4 cups)
2 cups low-sodium chicken broth or low-sodium vegetable broth
1 teaspoon table salt
ground white pepper
pinch ground nutmeg
1- 1 1/4 cups whole milk
2 teaspoons minced fresh parsley

Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and carrots; stir constantly and cook until sherry evaporates, about 30 seconds.
Add broth, salt, pepper to taste, and nutmeg to saucepan; bring to boil. Reduce heat to simmer; cover and cook until carrots are tender, about 20 minutes.

Ladle carrot mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)

Ladle soup into individual bowls. Garnish with minced herb and serve immediately.

Holiday Scalloped Potatoes

Holiday Scalloped Potatoes

2 tablespoons unsalted butter
1 small onion, minced
2 medium cloves garlic, minced (about 2 teaspoons)
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons table salt
1/2 teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)

Heat oven to 350 degrees. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

Colcannon

Colcannon

2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
1/8 teaspoon salt and pepper to taste
1/4 cup butter, melted

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Fresh Broccoli Soup

Fresh Broccoli Soup

1 1/2 pounds broccoli
2 tablepoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 cups boiling water
2 tablespoons lemon juice
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken stock
1 cup half and half or whole milk
1/2 teaspoon nutmeg

Cut the tops of the broccoli into florets; peel the stems and cut into 1/4-inch slices. Heat the oil in a large, heavy saucepan over medium heat. Add the broccoli, onion, and garlic; saute until the onion is slightly softened, about 3 minutes.

Add the water, lemon juice, thyme, salt and pepper. Cover and cook until the broccoli is very tender, about ten minutes. Carefully puree in a blender with the chicken stock. Return the puree to the saucepan, add the milk and nutmeg and heat through but don’t boil. Taste and adjust salt and pepper.

Roasted Carrot and Tomato Soup with Basil

Roasted Carrot and Tomato Soup with Basil

Nonstick vegetable oil spray
1 large onion, thinly sliced
2 pounds tomatoes, quartered (3 medium tomatoes)
1 pound carrots, peeled, cut into 1/2-inch-thick rounds
2 garlic cloves, unpeeled
1 tablespoon olive oil
2 1/2 cups chicken stock
2 3/4 cups (about) low-fat (1%) milk
1/2 cup thinly sliced fresh basil

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).

Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

Celeriac and Potato Puree

Celeriac and Potato Puree

2 pounds Carola potatoes
1 pound celeriac, about 2 roots, peeled
1/2 cup milk or cream, warmed
4 to 8 tablespoons butter
Salt and pepper to taste

Cut the vegetables separately into large pieces. Put each in a saucepan, add cold water to cover and 1/2 tsp. salt, and bring to a boil. Simmer until tender, about 15 minutes for the potatoes, 10 minutes for the celeriac. Drain. Pass them together through a food mill, or mash by hand, adding the warm milk or cream to thin the puree as you go. Season with salt and pepper and stir in the butter.

Turnip Soup with Turnip Greens

Turnip Soup with Turnip Greens

1 1/2 pounds turnip roots
Salt
5 T. Butter
2 Medium yellow onions, diced
6 Branches thyme
4 cups milk
Freshly ground black pepper
2 to 3 cups turnip greens

Peel the turnips (thickly if they are large) and slice them into rounds about 1/4 inch thick. Bring 3 quarts water to a boil; then add 2 tsp. salt and the turnips. Cover the pot and cook for 1 minute; then drain. Melt 3 Tbsp. of the butter in a soup pot with 1/2 c. water. Add the onions, blanched turnips, the thyme and 1 tsp. salt. Stew them, covered, over medium-low heat for 5 minutes, and then add the milk. Slowly heat it without bringing it to a boil, and cook, stirring occassionally, until the turnips are completely tender. Cool the soup briefly; then puree in a blender. If necessary, thin it with additional milk or water. Season to taste with salt, if needed, and pepper.

Sort through the turnip greens and remove any that are bruised and wash them. Melt the remaining 2 Tbsp butter in a pan, add the greens and cook them over medium heat until they’re tender, about 5 to 10 minutes. Season with salt and pepper. Remove the cooked greens to a cutting board and chop them, roughly or fine and add them to the soup and serve. Garnish with a little more thyme.