Brown Butter Corn Bread

This cornbread is rich and delicious. It goes great with chili.

  • 12 tbsp butter
  • 1/2 c honey
  • 2 1/2 c buttermilk
  • 3 eggs
  • 1 1/2 c cornmeal
  • 1/2 c whole wheat flour
  • 1/2 c flour
  • 1 1/2 tbsp baking powder
  • 1 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 c corn kernels, frozen is fine
  • Chipotle chili powder

Preheat oven to 375.

Hear a 12 inch ovenproof cast iron skillet over medium heat, add butter melt, and cook until all the bubbles have subsided and it is nicely brown. Remove from heat.

In a large bowl combine all the wet ingredients, then stir in the dry one at a time. Stir in the butter. They more the batter back into the skillet. Sprinkle with chili powder and bake for 25 – 35 minutes, until a toothpick comes out clean.

Let cool for 10 minutes, slice and serve.

Serves 6.

Pasta Salad with Mozzarella and Mint

I used tiny fergola past here. You could use any other tiny pasta or even a grain such as farro.

  • 8 oz pasta or farro
  • 4 tsp sherry vinegar
  • 1 pint cherry tomatoes, halved
  • 6 oz mozzarella, cubed
  • 1/2 c torn mint leaves
  • 2 – 3 tbsp olive oil
  • Salt and pepper
  • Lemon wedges
  • Balsamic vinegar

Cook the pasta according to the package.

Drain pasta, and stir in vinegar and 1/2 tsp salt. Let cool to room temp.

Sprinkle tomatoes with salt, stir into pasta. Stir in mozzarella, mint and olive oil (1 tbsp at a time – you don’t want it to be too wet). Squeeze lemon over the pasta and stir. Drizzle with balsamic.

Serves 4.

White Bean Salad with Arugula Pesto

This is a dinner salad – the beans really make it filling without feeling stuffed. You need preserved lemon so make sure you have it before you start this recipe.

  • 8 c arugula
  • 1/2 c pine nuts
  • 1/4 c grated parmigiano
  • 1/2 preserved lemon, chopped
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/3 c olive oil
  • 2 – 15 oz cans white beans, drained and rinsed
  • Pepper
  • 1 shallot, sliced thin

In a food processor, combine 2 c packed arugula, nuts, cheese, lemon, garlic and 1/4 tsp salt. Process until finely chopped. Add oil with the motor running.

Warm the beans for 2 – 3 minutes. Toss with 1/4 of the pesto, add more if needed to coat the beans.

Toss the remaining arugula with 1 – 2 tbsp olive oil, salt and pepper.

Divide arugula among plates, top with beans.

Serves 4.

Slow Cooker Spicy Pork and Black Bean Chili

Nothing says fall like slow cooked chili. I love mine topped with green onions, cheddar and a little sour cream.

  • 2 tbsp oil
  • 1 onion, diced
  • 2 poblano chili, diced
  • 1 lb ground pork
  • Salt and pepper
  • 1 tbsp dried oregano
  • 1 tbsp minced fresh sage
  • 2 tbsp chili powder
  • 2 cloves garlic
  • 1 – 28 oz can diced tomatoes
  • 2 – 15 oz can black beans, drained and rinsed
  • 1 beer – Negra Modelo or lager style
  • Grated cheese
  • Sliced scallions
  • Sour cream
  • Limes

Sauté onions, poblanos and oil over medium heat until soft. Add pork and cook until browned, breaking up with a spoon. Add spices and cook for 1 minutes. Add garlic, tomatoes, beans and beer. Cover and cook on low for 6 – 8 hours.

Serves topped with cheese, onions and sour cream, squeeze a little lime on top.

Serve 6.

Cocoa Banana Bread

This recipe from Dorie Greenspan is da bomb!

  • 2 c flour
  • 1 c cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 baking soda
  • 8 tbsp butter, soften
  • 1 c brown sugar
  • 2 eggs
  • 3 ripe bananas
  • 3/4 c buttermilk
  • 3 oz chocolate chips

Preheat oven to 350. Spray a loaf pan.

Stir together flour, cocoa powder, baking powder, baking soda and salt in a bowl.

Combine butter and sugar in a bowl and beat until smooth. Beat in eggs one at a time. Stir in buttermilk. Stir in dry ingredients and bananas. Stir in chocolate chips.

Poor into a loaf pan. Bake for 30 minutes, then cover loosely with foil, then bake for another 40 – 55 minutes until a toothpick comes out clean.

Let cool 20 minutes then release from pan.

Serves 10 – 12.

Corn Cakes with Proscuitto

2 cup corn, frozen is fine

1 c four

2 eggs

1/4 c cilantro, chopped

1 tsp cumin

2 tsp baking powder

Salt

4 oz baby spinach

1/4 c sun dried tomatoes in oil

12 slices proscuitto

Place corn in a food processor with eggs, flour, cilantro, cumin, baking powder and salt. Pulse to combine.

Heat a griddle over medium heat and cook 1/4 c pancakes 3 min on each side.

Toss spinach, tomatoes and a little oil in a bowl. Place on top pancakes and drape with proscuitto.

Serves 4.