Corn, Bacon & Cheddar Pie

I do have a few more desserts to share, but I am interrupting those posts to share this amazing savory pie. It was ridiculously good. Worth every calorie in every indulgent bite. ūüôā

This recipe was adapted from The New York Times, contributed by Melissa Clark.  I incorporated whole wheat pastry flour in the cornmeal crust (delicious) and adapted the method.

I made it with fresh sweet corn but I can imagine it would also be wonderful with frozen corn. We ate it with roasted potatoes and a giant green salad- a very satisfying meal. Fluffy and fabulous!

Yield: Serves 6 to 8

For the Crust:

  • 1/2 cup/65 grams all-purpose flour, plus more for rolling
  • 1/2 cup/65 grams whole wheat pastry flour (can substitute all-purpose)
  • 1/4 cup/40 grams cornmeal or polenta/grits
  • 1/4 tsp fine sea salt
  • 1/2 cup/115 grams cold unsalted butter (1 stick), cubed
  • 3 to 6 tablespoons ice water

For the Filling:

  • 1/2 large or 1¬†small red onion
  • 1¬†T¬†fresh lime juice, plus more to taste (from 1/2 lime)
  • 1/2 tsp fine sea salt, plus more as needed
  • pinch of granulated sugar
  • 4 ounces bacon (4 slices), diced
  • 1 1/2¬†cups fresh or frozen corn kernels (from 2 ears if fresh)
  • 2¬†T¬†chopped pickled jalape√Īo, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
  • 1 cup heavy cream
  • 1/2 cup sour cream or plain Greek yogurt
  • 3 large eggs
  • 3/4 cup coarsely shredded sharp Cheddar (3 ounces)
  • 3¬†T¬†chopped parsley

To Prepare the Crust:

  1. In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
  2. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
  3. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
  4. Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
  5. Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
  6. Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)

To Make the Filling and Finish the Pie:

  1. Heat oven to 425 degrees, preferably on convection.
  2. Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
  3. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
  4. Reduce oven temperature to 375 degrees, preferably on convection.
  5. While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
  6. Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
  7. Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
  8. Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
  9. Stir in corn, 1/2 teaspoon salt and chopped pickled jalape√Īo. Cook until corn is tender, 2 to 5 minutes.
  10. Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
  11. Add cream, sour cream and eggs. Blend until you get a purée.
  12. Using a spatula, scrape corn purée back in pan with whole corn kernels.
  13. Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
  14. Scrape mixture into the baked pie shell.
  15. Top filling mixture with pickled red onion slices and jalape√Īo slices. Sprinkle with remaining 1/4 cup Cheddar.
  16. Cover the edge of the pie crust to prevent over-browning.
  17. Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Zucchini Salad with Pecorino, Basil, & Almonds

This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.

This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.

Yield: 4 to 6 servings

  • 3¬†T¬†extra-virgin olive oil
  • 1 small to medium shallot
  • 2¬†T¬†capers, chopped, plus 2 teaspoons caper brine
  • zest of one¬†lemon (about 1 tsp)
  • 1 T freshly squeezed lemon juice
  • 1 garlic clove
  • Kosher salt and freshly ground black pepper
  • 3 medium zucchini or summer squash (6 to 7 ounces each), or a combination
  • 1/3 cup shaved Pecorino-Romano cheese
  • 1/4 cup torn fresh basil, plus more for garnish, if desired
  • 1/4 cup chopped flat-leaf parsley, plus more for garnish, if desired
  • 1/3 cup roasted salted almonds, chopped
  1. In the bowl of a mini food processor, mince the shallot and garlic.
  2. Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
  3. Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
  4. Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
  5. Just before serving, season the zucchini with salt and pepper and toss to coat.
  6. Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
  7. Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.

Zucchini Bread

As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.

This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.

Yield: 2 loaves or 24 muffins

  • 3 large eggs
  • 1/2 cup unsalted butter
  • 1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
  • 1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/8 tsp freshly ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup chopped walnuts or pecans, optional
  • 1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
  3. Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
  4. Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
  5. Stir in zucchini.
  6. Gently stir in flours, mixing only until incorporated.
  7. Fold in any add-ins, if using.
  8. Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
  9. Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
  10. Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.

Arugula Salad with Peaches, Basil, Goat Cheese & Pine Nuts

I have a quite a few summer recipes to share. ūüôā ¬†I loved this simple salad so much, I had to post it first. I’ve already made it a couple of times! It is composed of many of my seasonal favorites. Bright, fresh, creamy, crunchy and absolutely perfect.

This recipe is from The New York Times, contributed by Lidey Heuck. I used half of the dressing. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Lovely.

Yield: Serves 4 to 6 as an appetizer or side salad

  • 1/4 cup (4 T) pine nuts or walnuts
  • 2 to 4 T¬†extra-virgin olive oil
  • 1 to 2¬†T¬†champagne vinegar or white wine vinegar
  • 1/2¬†tsp kosher salt
  • 1/4 tsp black pepper
  • 5 ounces baby arugula
  • 2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
  • 1/2 cup julienned fresh basil leaves
  • 2 ounces creamy goat cheese, crumbled (about ¬Ĺ cup), plus more to taste
  1. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. (I used a small cast iron skillet.) Remove from the heat.
  2. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. (I used 4 T olive oil and 2 T vinegar but used about half of the dressing on the salad and reserved the remaining dressing.)
  3. Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat.
  4. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat.
  5. Toss gently and serve immediately.

Shrimp & Grits with Mustard Seed Chowchow

Charleston, South Carolina is a very special place for me. As a tribute, I make a lot of Southern food. ūüôā I also make shrimp and grits as part of our traditional Easter celebration.

We were lucky enough to travel back to Charleston recently and we brought home a couple of different types of grits. The fresh from South Carolina grits really made this dish extra special. I also baked the grits for the first time and the results were amazing. I used a blend of stone ground white and yellow grits for this dish, but, I also have special pink “unicorn grits” from Millers All Day which I’ll be sure to share with you in another dish.

This dish is from a Food and Wine “staff-favorite” recipe, contributed by Isaac Toups of Toups South in New Orleans. It was absolutely incredible. (We need to go to his restaurant!) ¬†It may be quite difficult to try a new version next year. I served it with roasted asparagus. Lovely.

  1. Preheat oven to 200¬įF, preferably on convection.
  2. Toss together shrimp and Cajun seasoning in a medium bowl. Cover; refrigerate until ready to use.
  3. Place milk and 1/4 cup butter in a medium ovenproof saucepan. Bring to a vigorous simmer over medium, stirring occasionally.
  4. Gradually add grits, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens slightly and grits are evenly suspended in milk, about 6 minutes.
  5. Cover saucepan; transfer to preheated oven. Bake until grits are tender, 1 hour to 1 hour and 30 minutes. Remove from oven; stir in 2 teaspoons salt and remaining 1/4 cup butter. Cover to keep warm until ready to use. (I put the pot in a warming oven.)
  6. While the grits are in the oven, stir together vinegar, 3/4 cup water, sugar, and remaining 1 1/4 teaspoons salt in a saucepan; bring to a boil over high.
  7. Stir in mustard seeds. Reduce heat to medium-low; simmer, stirring occasionally, until seeds are tender, about 35 minutes.
  8. Add tomato and bell pepper; cook, stirring occasionally, until vegetables are tender and mixture has thickened, 14 to 16 minutes. Remove from heat.
  9. Remove shrimp from refrigerator. Heat oil in a large cast-iron skillet over high until smoking.
  10. Add shrimp to skillet in a single layer; cook until opaque and lightly charred, about 1 minute and 30 seconds per side.
  11. To serve, divide grits among 4 bowls. Top evenly with shrimp and chowchow; sprinkle with sliced scallion.

Note: The chowchow can be made up to a week in advance.

Cornmeal Waffles with Greens & Creamy Chicken-Mushroom Sauce

I used to make my husband a dish similar to this WAY back in the day before we were married. He was thrilled with this upgraded version.

I was inspired to recreate the dish after seeing a creamy chicken and mushroom casserole post on Kitchen Sanctuary.com. It just looked like it should be served over waffles! The cornbread waffle recipe was adapted from King Arthur Flour.com. They were absolutely amazing. (We will be eating them for breakfast in the near future.) To make it a complete meal, I layered steamed baby greens between the saucy chicken and crispy waffle.

I adapted the sauce recipe by using chicken thighs, cremini mushrooms, fresh thyme, increasing the garlic, and omitting the celery salt. I used sweet onions in the sauce but would possibly substitute shallots next time. To make the waffle batter, I measured the liquid by volume and the dry ingredients by weight. Perfection.

We ate this dish for dinner but it would also be wonderful served for brunch.

For the Creamy Chicken-Mushroom Sauce:
  • 10¬†boneless, skinless¬†chicken thighs,¬†chopped into big chunks or strips
  • 9¬†T¬†all-purpose flour
  • 1 tsp¬†coarse¬†salt
  • 1 tsp black pepper
  • 2¬†T canola¬†oil
  • 2¬†T¬†unsalted butter
  • 3¬†yellow or sweet¬†onions, peeled and finely diced (can substitute shallots)
  • 10 cloves garlic, peeled and minced
  • 5-7 sprigs of fresh thyme or 1 tsp dried thyme
  • 1¬†quart¬†chicken stock
  • 300 ml milk
  • 3 T¬†freshly squeezed lemon juice
  • 24 oz cremini¬†mushrooms, thickly sliced
  • 240 ml heavy cream
  • 6 T cornstarch (mixed with 10 T pan sauce ‚Äď to make a slurry)
  • fresh parsley,¬†minced
  1. Place the chicken pieces in a bowl with 6 tablespoons of the flour plus 1/2 tsp each of salt and pepper. Toss to cover the chicken in the flour and seasoning.
  2. Finely chop the garlic and onions/shallots in a food processor.
  3. Heat the oil over medium-high heat in a large skillet and add the chicken. (I used a large enameled cast iron pan.) Brown all over (it doesn’t need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side.
  4. Place the butter in the same pan and melt over a low-medium heat.
  5. Add the onions, garlic, and thyme sprigs and cook for 5 minutes until the onion softens, scraping the brown bits from the bottom of the pan.
  6. Sprinkle on the remaining 3 T of flour and stir for a minute (it will be lumpy).
  7. Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, while stirring, until all the stock is added and you have a smooth sauce with no lumps.
  8. Remove thyme sprigs.
  9. Add the milk, bring to a boil, and continue to stir over the heat until the sauce thickens, about 5 minutes. Add the lemon juice.
  10. Add the mushrooms, the chicken and the remaining 1/2 tsp of salt and pepper. Place a lid on the pan and simmer gently for 20 minutes.
  11. Remove the lid and stir in the cream, then heat through for a further 5 minutes.
  12. Remove the lid and test for seasoning. Add a little more salt and pepper if needed.
  13. If you’d like the sauce to be any thicker, then at this point you can stir in the slurry. Add a little splash at a time, while stirring, until you get the thickness you want. (I incorporated all of it.)
  14. Serve garnished with minced parsley, as desired.

For the Cornmeal Waffles:

  • 1 3/4 cups (397 g) buttermilk
  • 2 large eggs
  • 5 T (85 g)¬†butter, melted and cooled OR 3/8 cup (74 g) vegetable oil
  • 177 g (1 1/2 cups)¬†all-purpose flour
  • 138 g (1 cup)¬†yellow cornmeal
  • 25 g (2 T) sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  1. In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.
  2. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
  3. Let the batter sit for 10 minutes, to allow the cornmeal to soften.
  4. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and cook it until steam stops seeping from the iron, about 5 minutes.
  5. Set aside on a cooling rack to allow steam to release. Keep warm in an oven or warming drawer until ready to serve.

For the Steamed Greens:

  • 4-8 cups mixed baby greens (kale, chard, spinach)
  • coarse salt and freshly ground black pepper
  1. Microwave greens in a covered glass dish with 2 T water for about 4 minutes, or until wilted. (Alternatively, greens can be steamed on the stove top or sautéed.)
  2. Season with salt and pepper.

To Serve:

  1. Top 1-2 waffles with steamed greens.
  2. Smother with creamy chicken-mushroom sauce, garnish with minced parsley. Serve immediately.

Streusel Banana Bread

As my son said after gobbling up his first piece, “This is GOOD banana bread!” ūüôā Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.

For the Streusel:

  • 6 T unsalted butter, room temperature, plus more for the pan
  • 1/2 cup all-purpose flour
  • 1/4 cup white whole wheat flour
  • 1/3 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp Kosher salt
  • 1/2 cup chopped pecans

For the Cake:

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup buttermilk
  • 1 cup banana pur√©e from 2-3 very ripe bananas, mashed
  1. Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
  2. Coat a 9-by-5-inch loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
  3. Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
  4. Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
  5. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
  6. Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
  7. Spoon half of the batter into the prepared pan.
  8. Sprinkle half of the streusel evenly over the batter.
  9. Add the remaining batter, then sprinkle remaining streusel over the top.
  10. Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes, tenting with foil after 1 hour if browning too quickly.
  11. Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.

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