Soft Buttery Northern Style Cornbread

10-inch Cast Iron Skillet

450 degrees F

1 ½ cups yellow cornmeal (I use Albers)
½ cup AP flour
¼ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon kosher salt
1 egg beaten
1 ½ cups buttermilk
½ cup salted butter melted in a small bowl, cooled slightly
¼ cup salted butter melted in a 2^nd small bowl

1. Put a 10-inch well-seasoned cast iron skillet in the oven and preheat to 450 degrees.

2. In a large bowl, mix the dry ingredients together.

3. In a medium bowl, mix together the egg, buttermilk and ½ cup melted butter.

4. ***Take skillet out of the oven.***

5. Add the buttermilk mixture to the dry ingredients and quickly stir together.

6. Pour the 1/4 cup melted butter into the skillet and tilt to coat the bottom.

7. Pour the batter into the skillet. Do not tilt. Some butter will be on top of the batter.

8. Bake for 15-18 minutes. Tester will come out clean.

9. Using a long metal spatula partially under cornbread to guide, move the pan slowly into a nearly vertical position while you are sliding the cornbread out onto a cutting board.

Note: This cornbread freezes beautifully. Cut it into serving-size pieces and wrap each piece in plastic wrap. Place all wrapped pieces in a large ziplock freezer bag and freeze up to 3 months. To reheat in microwave, partially unwrap plastic from each piece, leaving only the top of the cornbread exposed. Do not reheat on high. Use medium or low setting, heating until cornbread is hot throughout but still soft. Too high heat or for too long will make a hard dry area in the middle of the cornbread.

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Tomato and Brown Sugar Chutney

Makes about 2 cups

(1) 14-ounce can diced tomatoes, including juice
1 cup firmly packed brown sugar
½ cup granulated sugar
2 green bell peppers, chopped fine (about 2 cups)
1 medium onion, chopped fine
2 tablespoons ketchup
2 drops Tabasco
1/8 teaspoon ground black pepper

1. In a heavy saucepan stir together all ingredients. I used my mini Cuisinart to finely mince the bell peppers and onion.

2. Bring mixture to a boil, reduce heat and simmer, stirring frequently, until thickened, about 2 hours.

3. Cool chutney and serve as an accompaniment to fried green tomatoes, or almost any vegetable.

Note: Chutney keeps 2 weeks, covered, chilled.

Fried Green Tomatoes

4 to 6 Servings

1 ½ cups well-shaken buttermilk
2 large eggs
1 tablespoon flour
½ teaspoon kosher salt
½ teaspoon pepper

1 ½ cups flour
2 tablespoons corn meal
½ teaspoon kosher salt
1/8 teaspoon pepper
3 large green tomatoes, cut into 3/8-inch-thick slices

2 cups vegetable oil

1. In a large bowl whisk together the buttermilk, eggs, 1 tablespoon flour, salt and pepper. Immerse tomato slices in mixture.

2. In a large flat bowl whisk together 1 ½ cups flour, corn meal, salt and pepper.

3. In a large 12-inch skillet heat oil over medium high heat until a candy thermometer registers 350 degrees F.

4. Making sure each tomato slice is thoroughly coated with buttermilk, dredge tomato slices, one at a time, in seasoned flour, shaking off excess. Fry tomatoes in batches of 6 (do not crowd skillet) until golden brown and crisp on both sides.

5. Transfer tomato slices to paper towels to drain and sprinkle with kosher salt.

6. Serve immediately with tomato chutney.

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Mushroom and Spinach Quiche with Shredded Potato Crust

Serves 4 as entrée

3 tablespoons butter
4 Idaho Yukon Gold Potatoes (about 12 ounces), peeled
½ cup finely minced onion
1 tablespoon cornstarch
½ teaspoon salt
¼ teaspoon pepper
Two 5-ounce containers fresh baby spinach, stems removed
¼ cup water
8 ounces mushrooms, ¼-inch slices
3 ounces Swiss cheese, shredded
2 tablespoons parmesan cheese
2 large eggs
2 large egg whites
2/3 cup milk
½ teaspoon kosher salt
¼ teaspoon ground pepper
¼ teaspoon ground nutmeg

Salad
4 cups mixed whole arugula and Italian parsley leaves, plus other herbs of your choice
3 tablespoons extra virgin olive oil
1 ½ tablespoon sherry vinegar, or your vinegar of choice
½ teaspoon kosher salt
¼ teaspoon ground pepper

1. Preheat the oven to 400 degrees F. Butter a 9-inch glass pie plate with 1 tablespoon (or less) butter.

2. Using the large holes on a box grater, shred the potatoes. In a large bowl, mix the potatoes, onion, cornstarch, ½ teaspoon salt and ¼ teaspoon pepper.

3. In a large nonstick skillet, melt 1 tablespoon butter. Transfer the potato mixture to the skillet and pat into a 10-inch disk. Cook about 10 minutes until the bottom is golden brown.

4. Loosen potatoes and place pie plate top side down onto crust. Flip over, browned side up, onto the pie plate. Using your palm, move crust so edges are even around rim of plate. Bake about 20 minutes.

5. While the crust is baking, heat the skillet over high heat. Add the spinach and ¼ cup water. Keep turning with a tongs until completely wilted. When cool enough to touch, squeeze out as much water as possible by hand, then wrap in paper towels and squeeze again. Chop in small pieces. Reserve.

6. Heat 1 tablespoon butter in the same skillet over medium heat. Add the mushrooms and cook until brown and liquid has evaporated, stirring several times, about 10 minutes.

7. Add the spinach to the mushrooms and season with salt. Put half of the spinach mushroom mixture in the crust, sprinkle the Swiss cheese evenly over, then the parmesan. Put the remaining spinach mixture on top.

8. In a bowl, mix together the eggs, egg whites, milk, ½ teaspoon salt, and ¼ teaspoons pepper and nutmeg. Pour over the filling in the pie plate. Elevate the top mushrooms that are submerged so they will show when finished. Think presentation.

9. Bake 20-25 minutes until set. Let cool about 20 minutes before cutting.

10. Whisk together the vinaigrette ingredients in a medium bowl. Add the salad greens and toss to coat.

11. Cut quiche into quarters, place on serving plates and top each with 1 cup of salad. Eat!

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Summer Savory Stuffed Mushrooms

Serves 8

Filling
1 cup roasted red bell peppers, fresh or jar – drained and diced small
1 cup Spanish green olives – drained and roughly chopped
1 cup Gouda or Fontina cheese – shredded
1/3 cup green onions – thinly sliced
1/3 cup flat leaf parsley – chopped
2 tablespoons extra virgin olive oil
To season – Kosher or sea salt & ground black pepper

1. Combine and mix the peppers, olives cheese, onions, parsley, oil, salt and pepper.

Mushrooms
2 pounds large white button mushrooms – wiped clean and stems removed
½ cup Parmesan cheese – grated

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Arrange the mushrooms onto the baking sheet with the open end upward. Spoon the filing into the center of each. Be sure the filling is packed down into the cavities of the mushrooms. Sprinkle with Parmesan cheese.

3. Bake until the mushrooms are tender, the filling is warm and the cheese is melted (20 minutes).

Serve

1 head Romaine lettuce – shredded

1. Either on individual plates or a platter, scatter the lettuce. Arrange the mushrooms on top of the lettuce and serve.

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Spinach & Feta Quiche with Kalamata Olive Tapenade

Note: If you are serving this as an entrée, the tart slices can be set on a bed of Tomato or Marinara Sauce of your choice. This makes a beautiful presentation and adds another dimension to the wonderful flavors.

425 F / 375 F
11-inch tart pan

Pastry
3 cups (15oz) all-purpose flour
½ teaspoon Kosher salt
1 cup (8oz) (2 sticks) chilled butter, cut into small pieces
1 egg
6-8 tablespoons ice water
¾ cup (3oz) shredded Swiss cheese

Spinach Filling
2 packages (10oz each) frozen chopped spinach, thawed
1 tablespoon butter
2 tablespoons olive oil
¼ cup finely chopped onion or shallots
10 green onions, chopped
1 large clove garlic, minced
2/3 cup (1oz) chopped fresh dill
¾ teaspoon ground black pepper
3 eggs
1 cup half-and-half cream
½ cup heavy (double) cream
¼ pound (4oz) feta cheese, preferably French

Kalamata Olive Tapenade
Tomato or Marinara Sauce, if using

1. To make the pastry, in a bowl, stir together the flour and salt. Add the butter and, using a pastry blender, cut it in until the mixture resembles coarse meal.

2. In a small bowl, using a fork, beat the egg with 2 tablespoons of the ice water. Make a well in the flour mixture and pour in the egg mixture and 2 more tablespoons ice water. Using the fork, mix lightly, adding more ice water as needed until the mixture holds together. Pat into a ball, wrap in plastic wrap and refrigerate for 1 hour.

3. Preheat the oven to 425 degrees F.

4. On a floured work surface, roll out the pastry into a round about 3/8-inches thick.  Transfer to an 11-inch tart pan with a removable bottom, fitting snugly into sides and bottom. Run rolling pin over top edge of tart pan and remove excess dough. There will be enough excess for another small tart. Cover the outside of the tart pan with aluminum foil, to prevent leaking in your oven. Prick the bottom in several places with a fork. Press a piece of aluminum foil, shiny side down, onto the crust, and freeze for about 30 minutes.

5. Bake the foil-lined pastry shell for 8 minutes. Remove the foil and continue baking until the crust looks dull, about 5 minutes longer. Remove from the oven, sprinkle with the Swiss cheese.

6. Reduce the oven temperature to 375 degrees F.

7. Meanwhile, make the filling: Drain the spinach and squeeze dry in paper towels. Remove any large stems and thoroughly chop the spinach. In a large sauté pan over medium heat, melt the butter with the oil. Add the yellow and green onions and garlic, and sauté until soft, about 4 minutes.

8. Add the spinach and sauté, stirring and breaking up any clumps, until completely wilted, about 3 minutes. Add the dill and pepper and continue sautéing for about 2 minutes longer. Taste and adjust the seasonings: the mixture should taste peppery. Let cool for 5-6 minutes.

9. In a bowl, whisk the eggs until blended, then whisk in the half-and-half and cream. Crumble the feta cheese into the spinach and stir in the cream mixture. Pour into the prebaked shell. It will look like there is too much filling, but it really fits perfectly. Move the solids towards the tart rim.

10. Bake until the filling is puffed and light brown and a knife inserted into the center comes out clean, 35-40 minutes. Remove from the oven and let stand for 5-10 minutes.

11. Cut into serving-size pieces and spread each with Kalamata Olive Tapenade. Serve. Pass extra tapenade in a small bowl.

Kalamata Olive Tapenade

Makes about 1 cup

1 1/4 cup black Kalamata olives with pits, yielding 1 packed cup of olive meat
¼ cup extra-virgin olive oil
2-3 teaspoons lemon juice
1 teaspoon lemon zest from 1 lemon
1-2 garlic cloves, pressed
4 large leaves basil, minced (1 tablespoon)
¼ teaspoon ground black pepper
½ teaspoon orange zest (optional)

1. Remove pits from olives.

2. Place all ingredients in a mini food processor and process until a paste is formed.

3. Transfer to a clean container and refrigerate until needed. Will keep three to four weeks.

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Brussels Sprouts with Hazelnut Butter

Adapted from Fine Cooking

Serves 6 to 8

For the Hazelnut Butter
1/3 cup hazelnuts (about 1 oz.)
2 oz. (4 tablespoons) salted butter, softened
2 teaspoons finely grated lemon zest
1 ½ teaspoons minced fresh thyme
½ teaspoon honey
Kosher salt

For the Brussels Sprouts
¼ cup extra-virgin olive oil
1 ¾ pound Brussels sprouts, trimmed and quartered or cut into 6 wedges if very large
½ cup low-salt chicken broth

Make the Butter
1. Heat the oven to 400 degrees F. Roast the hazelnuts for 5 to 6 minutes until deep golden brown. Rub as much of the skins off as possible in a kitchen towel. Cool for about 10 minutes, then finely chop ¼ cup of the nuts in a small food processor. Coarsely chop remaining nuts for garnish and set aside.

2. Put the finely chopped nuts, butter, lemon zest, thyme, honey and ¼ teaspoon salt in a small bowl and mix with a spoon until combined. Set aside or refrigerate if not using right away.

Cook the Brussels Sprouts
3. Heat the oil in a 12-inch skillet over medium-high heat. Add the Brussels sprouts and ½ teaspoon salt, and stir well. Reduce the heat to medium and cook stirring occasionally and then more frequently as the sprouts begin to brown, until all of the sprouts are golden-brown on most sides and have lost their raw color, 15 to 18 minutes. They will feel firm.

4. Add the broth and immediately cover the pan. Cook until the broth has reduced to a few tablespoons, about 2 minutes. Uncover and raise the heat to high, boiling off most of the remaining liquid, 1 to 2 minutes.

5. Take the pan off the heat and add the hazelnut butter in spoonfuls. Toss well. Season with salt to taste.

6. Transfer the sprouts to a warm serving dish and garnish with reserved hazelnuts.

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