Cornmeal Muffins
Moist, fluffy, and easy to make from scratch!
Ingredients:
1 cup cornmeal
1 cup flour
â…“ cup granulated sugar
½ teaspoon salt
4 teaspoons baking powder
1 egg
1 cup milk
¼ cup corn or vegetable oil
Method:
1. Preheat the oven to 400°. Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.
2. Combine the egg, milk, and oil in a medium bowl and whisk to combine. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
3. Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13-17 minutes or until a toothpick stuck in the center comes out mostly clean. Serve warm with butter and apple butter.
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Gorgonzola & Honey Roasted Potatoes
An interesting, yet classic, Italian combination of sweet and savory.
Ingredients:
1½ pounds fingerling, or other small new potato
2 tablespoons olive oil
2 sprigs fresh rosemary, leaves stripped from stems and chopped
¼ cup gorgonzola dolce cheese
2 tablespoons honey
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat the oven to 375°. Cut fingerlings in half lengthwise, if on the larger side. Then in a large bowl, toss the fingerlings in oil, add salt and pepper to taste, and the rosemary.
2. Place onto a baking sheet and roast in the oven for 45 minutes, turning potatoes half way through. Potatoes should turn a nice shade of brown and be fork tender. Remove from the oven and put the roasted potatoes on a serving platter, then add the gorgonzola on top in bite-size pieces and drizzle with the honey.
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Slow-Cooker Corned Beef with Cabbage, Carrots & Potatoes
Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Ingredients:
1 2-4-pound corned beef brisket* (flat or point cut)
1 white onion, sliced
2 pounds red, gold or other baby potatoes (a mixture of any works; peel them if you’d like and halve or quarter if particularly large)
3 carrots, sliced thickly
2 garlic cloves, peeled
½ head green cabbage cut into thin wedges
1½ cups water (or use this week’s lager instead, or a bottle of Guinness!)
Method:
1. Add the sliced onion to the bottom of the slow cooker, then place the corned beef over top. (Sprinkle over the seasoning packet, if necessary; see note.) Add your baby potatoes on top of the roast, then layer the carrots and garlic.
2. Pour over the water, or lager and place the lid on the slow cooker. Cook on high for 5 hours or low for 8 hours total, adding the cabbage during the last 2 hours.
3. Remove the meat onto a cutting board and slice into strips. Serve the meat with potatoes, carrots, and cabbage. Drizzle melted butter over the potatoes if desired. Serve with horseradish mustard or stone ground mustard.
*The corned beef from Carlton Farms this week comes brined, seasoned and ready to go for this recipe; if you are using a corned beef purchased from the store, you’ll want to add in the spices from the enclosed seasoning packet that often comes with the brisket.
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Spring Leek Quiche with Chevre
This classic quiche features tender leeks, fresh chives and rich chevre cheese.
Ingredients:
1 single butter pie crust, thawed if frozen (see recipe)
3 leeks, white and light green parts only, halved lengthwise, and sliced
3 eggs
½ cup heavy whipping cream
½ cup milk
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ounces soft chevre cheese, crumbled
Method:
1. Preheat the oven to 400°. Prick pie crust all over with a fork; place on a baking sheet. Bake the pie crust in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375°.
2. Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
3. Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with the chevre cheese. Pour egg mixture over leeks. Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.
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Pear Sauce
This lovely sauce is amazing on top of freshly-baked scones, or enjoyed with your morning oatmeal.
Ingredients:
4-6 D’Anjou pears, peeled, cored and cut into 1-inch pieces
2 tablespoons water
1 teaspoon fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon vanilla extract
Method:
1. Combine pears, water, lemon juice, cinnamon, ginger and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 20 minutes.
2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunkier sauce, mash with a potato masher. (You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down first.)
3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator, sauce will keep in the fridge for one week.
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Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash—Butternut, Tetsukabuto, Acorn, Delicata or any other variety you like.
Ingredients:
1 large squash, or 2-3 smaller squash, peeled and cut into ¼-inch pieces
2 tablespoons olive oil
½ cup panko-style bread crumbs
1 cup grated Parmesan cheese
½ teaspoon ground nutmeg
2 garlic cloves, minced
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Line a large baking sheet with parchment paper.
2. Toss the squash with olive oil and kosher salt to taste. Place the squash in a single layer on the prepared baking sheet.
3. Combine the bread crumbs, Parmesan, nutmeg, pepper, salt, garlic and thyme in a bowl. Stir to mix well. Sprinkle this all over the squash and roast until tender, about 40 minutes. Garnish with chopped parsley and serve warm or at room temperature.
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Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.
Ingredients:
2½ cups Cairnspring Mills Edison all-purpose flour
½ teaspoon sea salt
14 tablespoons cold butter (salted or unsalted), cut into tablespoon-size pieces
½ cup ice water, plus 1 to 2 tablespoons more, as needed
Method:
1. In a large chilled bowl, stir together the flour and salt. Sprinkle butter over the flour. With a pastry blender, or your clean, cold hands, mix the butter into the flour mixture until the ingredients look like cracker crumbs with lumps the size of peas.
2. Sprinkle ½ cup ice water over the dough, and stir it in with a fork. Squeeze a handful of dough with your hand; it should keep together and feel moist. Add additional ice water as needed until dough holds together and you can gather it up to form a ball.
3. Place the ball on a lightly floured work surface and cut into two equal pieces. Form each into a chubby disk, and wrap each disk in plastic wrap and chill for at least one hour.
4. To roll out the dough, remove from the fridge and place on a lightly floured work surface. Let the dough rest at room temperature for a few minutes, until soft and easy to roll. Dust the top of the dough with flour to prevent sticking, and roll the dough from the center in all directions, into a circle about 2 inches larger than your pie pan or tin. Carefully drape the dough over the rolling pin and gently fit it into the pan. (For a double crust pie, roll out the second disk of dough.) Follow your pie, tart or quiche recipe from there!
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Honey-Glazed Baby Carrots
The inherent sweetness of carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Ingredients:
1¼ pounds baby carrots
1 tablespoon unsalted butter
1 ½ tablespoons honey
Sea salt and fresh ground pepper
Method:
1. Prepare an ice bath. Bring a large saucepan of salted water to a boil. Boil the carrots for 2-3 minutes until just tender. Strain the carrots from water and immediately place them in the ice bath.
2. Remove the carrot skin by gently rubbing it off with a dry kitchen towel. (It should come off quite easily.)
3. Heat a sauté pan over medium-high heat. Add honey and butter to the pan and melt together. Add the carrots and toss to coat. Season with salt and pepper.
4. Cook until the carrots are heated through and the honey and butter mixture has formed a sticky glaze. Adjust seasoning to taste, serve hot.
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Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack!
Ingredients:
½ pound parsnips, peeled
2 tablespoons olive oil
Sea salt
Method:
1. Preheat oven to 300°.
2. Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper.
3. Bake for 20 to 25 minutes, or until parsnip strips are crispy and golden brown. Allow strips to cool on baking sheets before removing.
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Braised Asian Greens
These tender greens are a great side dish.
Ingredients:
1 pound braising greens, such as this week’s Asian mix, or your other favorite green such as Collard greens, Swiss chard or kale
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in the greens and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
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