Hello Friends. Between work and travel I have been very quiet on the blog as of late but I am taking on a fun new challenge–live cooking demos at Yale Appliance in Dorchester and Framingham! My first demo is this Saturday, September 17 from 12-4 at the Dorchester location (http://www.yaleappliance.com) and I will be making recipes and handing out samples. The theme of my demos this time is ” Late Summer Herbs and Vegetables and What To Do With Them.”
My herb bucket is overgrown with lemon thyme at this time (Ugh…pardon the pun), people are handing me zucchini left and right and we are buying local fresh corn like it’s going out of style because it’s so delicious so I am planning on featuring this late Summer bounty at the demo.
Please come by and say hello and be totally blown away by the showroom and the very well informed staff. Here are the recipes that I will be featuring and sampling:
“Still Summer Grilled Corn, Bacon and Jalapeno Cornbread”
5 slices bacon, diced small
2 tablespoons butter
1 cup yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon garlic powder
1 1/2 teaspoon kosher salt
1 cup buttermilk (or whole milk with 1 tablespoon vinegar)
1 large egg, beaten
2 ears fresh corn, grilled
1 small chopped fresh jalapeno, membranes and seeds removed
2 tablespoons chopped fresh cilantro
In a small skillet, cook bacon until crispy. Drain off bacon drippings and reserve. Set aside.
Preheat the oven to 400 degrees.
Place 2 tablespoons butter into an 9″ nonstick cake pan and bake for 5-7 minutes until the pan is very hot and butter is lightly browned. Remove from oven and set aside.Meanwhile, In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt in a large bowl.
To the dry mixture, add buttermilk, reserved bacon drippings and egg and fold together until smooth. Fold in the bacon, corn kernels, jalapenos and cilantro and mix until combined. Place baking pan back in to the oven for 5 minutes until hot again. Carefully remove heated pan from oven and pour in the batter and spread to cover.
Bake the bread until it is golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Remove bread from the oven and let stand in pan for 10 minutes before cutting. Remove from pan and slice into desired portions.
“Garden Fresh Herb & Cheddar Pie”
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- 4 large eggs
- ½ cup canola oil
- 1 cup baking mix (such as Bisquick)
- ½ cup Parmesan cheese
- ½ cup plus 3 tablespoons shredded sharp Cheddar cheese, divided
- 1 small sweet onion, minced
- 3 cups zucchini and /or Summer squash, very thinly sliced or grated
- 2 tablespoon finely chopped fresh herbs (basil, thyme, marjoram, parsley all work well alone or in combination, plus more for garnish, very thinly sliced or chopped
- 1 teaspoon all purpose seasoning mix (such as Adobo) or kosher salt
- freshly ground black pepper to taste
- ½ teaspoon paprika
Preheat oven to 350 degrees F. Spray a 9-inch pie pan or an 8’x 8′ baking dish plate with cooking spray and set aside.
In a large bowl, beat eggs until combined. Fold in canola oil, baking mix, parmesan cheese, 1/2 cup cheddar cheese, minced onion and two tablespoons fresh herbs, all purpose seasoning mix and black pepper to taste. Pour into prepared dish.
Sprinkle mixture with remaining shredded cheese and top with reserved fresh herbs. Sprinkle with paprika
Bake for 40-45 minutes, or until cooked through and golden brown on the top.
Allow to rest for 10 minutes before serving. Can be served cold, hot or room temperature.
1 cup. granulated sugar
3 lemons, zested and juiced
1 lb. all- purpose flour (3 1/4 cups)
2 tablespoons cornstarch
¾ tsp. salt
12 oz. butter, softened
4 egg yolks
1 ½ Tbsp. finely chopped fresh thyme or lemon thyme
Yield: 3 ½ dozen cookies
Bring all ingredients to room temperature.
In the bowl of a food processor fitted with the metal blade, process sugar, lemon zest, flour, cornstarch, salt and herbs until the herbs are finely ground.
Add the egg yolks and butter to the bowl and process until mixture is combined. Add lemon juice and process again until a cohesive dough forms.
Divide dough in half and form two disks. Wrap dough securely with the plastic wrap and chill in the refrigerator, at least several hours or overnight.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.
Let the dough sit at room temperature until it is pliable enough to roll with a rolling pin. Roll the dough out ¼ inch thick on a lightly floured surface.
Use as little flour as possible; flour may toughen the cookies. Cut out cookies with cookie or biscuit cutters; cut them as close together as possible to minimize scraps. Rolls scraps into fresh dough to minimize toughness.
Place cookies on prepared baking sheets. Bake until cookies start to turn a light golden brown around the edges, about 10-15 minutes, depending on the size of the cookies.
Remove cookies from baking sheets. Let cool slightly on a wire rack.
Store in airtight containers.