Corbread and Gelato

Cornbread

Cook Time: 30 min

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3 tablespoons unsalted butter, at room temperature, plus more for preparing the pan
• 2 T turbinado sugar
• 1 large eggs
• 1 cup milk

Directions

Preheat the oven to 400 degrees F. Butter a 9-inch cast iron skillet.

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a large bowl, combine the butter and sugar and mix until light and airy.

Add the egg.

Add the cornmeal mixture to the butter mixture in 3 parts, alternating with the milk in 2 parts, until just combined into a thick batter. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Set aside to cool slightly before serving.

Chocolate-Chocolate Gelato

• 1 ounce fine-quality bittersweet chocolate (not unsweetened)
• 1 cup whole milk
• 1/4 cup heavy cream
• 1/3 cup sugar
• 1 cup unsweetened cocoa powder
• 2 large egg yolks
• 1/2 cup bittersweet chocolate chunks
• sliced strawberries to top (optional)
  

Makes 1 pint

Preparation

Coarsely chop 1 oz chocolate. In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.

Have ready a large bowl of ice and cold water. In a bowl with an electric mixer, beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold.

Freeze custard in an ice-cream maker. Just before removing custard from ice-cream maker, add in 1/2 cup chocolate chunks. Transfer to an airtight container and put in freezer to harden, 1 to 3 hours.

And for tonight's sidedish (drum roll)

Roasted fingerling potatoes with garlic-lemon aioli

Ingredients:
1/2 lb fingerling potatoes
1/4 cup olive oil
salt and pepper

3 garlic cloves, peeled
¼ teaspoon salt
1 large egg yolk
1 ½ tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
½ cup light fruity olive oil

Cut fingerling potatoes in half, toss with olive oil, and season generously with salt and pepper. Back in 425 degree oven for 45 mins, turning once.

For the aioli, mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, 6 tablespoons water, lemon juice, and mustard in medium metal bowl. Whisk in garlic mixture. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 10 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick. Season to taste with pepper and more salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.)

Drizzle aoili over potatoes and serve. (Makes 2 servings)

Corn and Potato Chowder

This is a modified recipe from epicurious.com.

Potato Corn Chowder

Makes 3 - 4 servings

Ingredients

• 3 ears corn, shucked
• 6 cups water
  
• 1 pound red potatoes, cut into 1/2-inch cubes (2 1/4 cups)
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1/4 t Thyme
  
• 1 cup heavy cream
• salt and pepper to taste
• Cheddar cheese as a topping
  

Directions

Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract "milk."

Bring cobs, water, potatoes, and 1/2 teaspoon salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.

Meanwhile, cook onion, thyme, corn, and 1/2 teaspoon salt & pepper in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 15 minutes.

Combine potatoes and water with onion and corn. Boil together until reduced. Add cream, and continue to cook about 5 mins. Using an immersion blender, puree until about half of the mixture is blended. Top with cheddar cheese and enjoy!

A Traditional Taste

While I like funky, innovative recipes, some things are just classically delicious. Here's one! (Make sure you eat the cookies, not just the dough like I want to do!)

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Source:

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

From the Tollhouse website.

Super Foods

While on a quest to lose my baby weight and live a healthy life for my family, I want to focus on two things: exercise and healthy eating.

I've never really been into exercise, but I got into yoga while pregnant. A store about 5 minutes away offers free prenatal and mommy & me yoga classes. I was told that I could exercise again at 4 weeks postpartum, so I returned to yoga this week, and not just once, but twice! This makes me feel relaxed and healthy - both good feelings!

On to healthy-eating...I have been a vegetarian (actually, pescatarian since I eat seafood) for about 3 years now. Instead of just eating meat-free, I also want to focus on eating foods that work well together to provide my body with energy, vitamins, protein, etc. To do this, I think I will try to eat more "super foods." According to WebMD, the following are considered "super foods":

• Beans
• Blueberries
• Broccoli
• Oats
• Oranges
• Pumpkin
• Salmon
• Soy
• Spinach
• Tea (green or black)
• Tomatoes
• Turkey
• Walnuts
• Yogurt

I was glad to see that there was only one meat on there and one item I don't enjoy (tea). These are basically all foods that I eat regularly, but I want to be more aware of their benefits and ways to incorporate them into my diet more frequently. Last night, I had a salmon burger (I actually taught Jamie how to cook them) and today I had a salad that contained spinach, tomatoes, and walnuts. Some people view food as something to enjoy, some as energy/protein for exercise, some as an addiction...I think I will work toward finding a healthy balance between the pleasure and benefits of food. More recipes to come!

Yummy veggie burgers!

These spices give it a Tex-Mex sorta flavor, but they could easily be altered to do Asian, Italian, etc.

Veggie Burgers

Ingredients:
* 2 tablespoons
* 1 1/2 tablespoons diced red onion
* 1 tablespoon diced kalamata olives
* 1 teaspoon diced jalapeno
* 1 clove diced garlic
* 1 tablespoon diced artichoke
* 3 ounces black beans, drained
* 3 ounces chickpeas, drained
* 3 ounces rolled oats
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon chili powder
* 1/2 teaspoon dried oregano
* 1/4 teaspoon ground cumin
* 1/4 teaspoon celery salt
* 1 tablespoon seasoned bread crumbs
* 1 egg white

Directions:
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 2 patties, cover and refrigerate for 30 minutes.

In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

Makes 2 veggie burgers.

Real Caesar Salad

Apparently back in the day (this means the 1970s), when you went to a restaurant and ordered a caesar salad, you'd get a real caesar salad prepared tableside. It's quite unfortunate that due to fears of salmonella and reduced-quality customer services, this practice is obsolete. So, now that I can eat some "raw" food without fear of harming someone else, I made this recipe. I altered a few things...1. I don't even know that the egg is even necessary to create the emulsion because of the mustard (but I did use it) 2. I used white wine vinegar instead of balsamic because that seemed too strongly-flavored. 3. I cut up my lettuce.

Whole-Leaf Caesar Salad
by Michael Chiarello

Ingredients

For the dressing:

• 1 egg yolk
• 1 tablespoon Dijon mustard
• 3 or 4 anchovy filets, minced
• 1 tablespoon chopped garlic
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons fresh lemon juice
• Worcestershire sauce
• 1 cup olive oil
• 1 tablespoon warm water, if needed
• 1/2 cup freshly grated Parmesan

For the croutons:

• 2 tablespoons unsalted butter
• 3 cloves garlic, chopped
• 1/2 loaf day-old bread, sliced into finger sized pieces
• 6 tablespoons finely grated Parmesan

To serve the salad:

• 2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts
• 3/4 cup dressing
• 8 Parmesan croutons
• 1 tablespoon freshly grated Parmesan

For the dressing:

Directions

Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low speed to incorporate. Makes about 1 1/2 cups.

For the croutons:

In a large skillet over medium-high heat, melt the butter until it begins to foam. Add the chopped garlic and cook for 1 minute. Add the bread slices and mix to coat. Toss bread occasionally so that both sides get toasted. When the bread is golden brown, add the Parmesan and toss to coat. Remove from the heat and allow to cool.

For the salad:

Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Add the croutons and toss again to combine. Sprinkle the Parmesan over all and serve.