So Corny: Cheddar and Pimiento Cornbread

I've never been particularly fond of corn in general, and don't eat it often, but every once in a while I have to make an exception. There's nothing better alongside your chili than a thick slab of cornbread, and nothing more pleasing than spooning your bolognese over rich, creamy polenta. And while you're at it, a little cheese and pimiento never hurt anything, either:

Cheddar and Pimiento Cornbread

Ingredients:
1 cup all-purpose flour
1 cup stone-ground cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
Several grindings of black pepper
4 Tablespoons butter, melted and slightly cooled
2 Tablespoons light brown sugar, firmly packed
2 large eggs, room temperature
1 cup sour cream
1/2 cup whole milk
1 cup shredded sharp cheddar cheese
4 oz. pimientos, drained (chop roughly if the pieces seem too big)


Preheat oven to 400 degrees Fahrenheit. Butter an 8x8-inch square (or similar capacity) pan and set aside.

In a medium bowl, stir together flour, cornmeal, baking powder, baking soda, salt and ground pepper until combined, making sure to break up any lumps. In a large bowl, cream together melted butter, brown sugar, eggs and sour cream until blended, then stir in about half of the flour mixture. Mix in the milk, then add the remaining flour mixture and stir until just combined and all the ingredients are moist. Gently fold in the cheese and pimientos, then scrape the mixture into your prepared pan. Bake for about 25-30 minutes, or until deeply golden and a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Notes: I realized (after the pan was in the oven) that a few Tablespoons of chopped chives or parsley would have added excellent flavor and a pop of green —definitely try it when you make this! There is a lot of fat and moisture in this recipe, but it makes all the difference in creating the perfectly tender texture of the finished cornbread. Use the sharpest cheddar you can find, you want that cheesy flavor to sing! If you don't like pimientos, you can leave them out, or try chopped sun-dried tomatoes instead. For extra "pimiento cheese" flavor, substitute mayonnaise for the sour cream!

>o<

Easy Being Green: Catalan Spinach

My favorite way to eat greens is simply sauteed in a bit of olive oil or butter, seasoned lightly with salt and pepper. In recent years, I've enjoyed the classic Mediterranean greens often described as Catalan Spinach at various eateries, but for some reason never thought to make it at home. I could see there were only a few ingredients needed, resulting in those wonderful sweet-savory flavors for which this dish is known. However, I felt sure there was some underlying technique or finesse which I wouldn't be able to replicate in my kitchen. I pictured myself being disappointed and discouraged, with nothing but some wilted greens to ease my troubled mind. Thankfully, I finally did try it—not only was it extremely easy to make, it was extremely fast as well!

Catalan Spinach

Ingredients:
2-3 Tablespoons olive oil
2-3 cloves garlic, sliced
3-4 Tablespoons dried currants
11 oz. baby spinach
Salt and pepper to taste

In a large, wide saucepan over medium-low heat, gently simmer olive oil and garlic, stirring frequently, for 3-5 minutes. Add currants and continue to simmer for another few minutes, until all the currants are soft and coated with the garlicky oil. Add spinach and wilt, covered, turning the leaves over as needed (you may need to add the spinach in batches depending on the size and depth of your pan). Season with salt and pepper to taste. Serve hot or warm.

Notes: Substitute baby Swiss chard or baby kale for the baby spinach, or use regular spinach (removing any tough stems and veins). In place of the currants, use regular or golden raisins. For added flavor and crunch, sprinkle with toasted pine nuts or slivered almonds before serving. Adjust quantities of oil, garlic and currants to taste, or as needed for larger/smaller quantities of greens. Adapted from the always helpful Joy of Cooking.

>o<

Peas on Earth: Mashed Peas with Butter and Lemon

I must say, peas are not a favorite among most of my family members, but I quite enjoy them. I'm not sure what the others have against them—but even liking them myself, I still need to breathe new life into them every once in a while. This is my version of "mushy peas", a traditional side dish in Northern England, typically served with fried fish. With their heavily-lemoned accent, I think mine go well with chicken and pork, too. Now, I won't lie: they're not the most photogenic item in the world, but they'll give you something different to try while you're waiting for fresh peas from the garden!

Mashed Peas with Butter and Lemon

Ingredients:
2 bags (about 10-12 oz. each) frozen "petite" or "baby" peas
4 Tablespoons butter
Juice of one lemon
1 teaspoon dried tarragon, crumbled (or your favorite herb, such as thyme or rosemary)
Salt and pepper

In a large saucepan, simmer peas with some water (about 1/4 cup), covered, until hot, then continue to simmer uncovered until almost all the excess moisture has evaporated. Turn off heat and smash with a potato masher (they will hold together, but still have plenty of texture). Stir in butter, lemon juice and tarragon, and season with salt and pepper to taste. Serve hot!

>o<

Not Like the Other Ones: Heirloom Tomato Cobbler with Parmesan Biscuit Crust

This is a great time of year for fruit cobblers, crisps and crumbles. Nothing beats that warm, bubbling fruit, flaky, buttery topping and a creamy scoop of vanilla...

Wait a minute: what if there were something else? Something more savory, some other kind of fruit? It didn't take me long to make the connection, and here's the result!

Heirloom Tomato Cobbler with Parmesan Biscuit Crust

Filling:
2 lbs. heirloom tomatoes (about 5-6 medium)
1/2 teaspoon thyme or oregano (fresh or dried)
Sprinkle of salt

Crust:
1 1/2 cups all-purpose flour
1/2 cup finely shredded or ground parmesan cheese
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
6 Tablespoons cold butter, cut into small cubes
1/2 cup whole milk


Preheat oven to 375 degrees Fahrenheit.

Grease an 8-inch square or similar capacity baking pan. Core and slice tomatoes into wedges, lining bottom of pan and overlapping as needed. Sprinkle tomatoes with a bit of salt and the thyme/oregano.

In a large bowl, stir together flour, cheese, baking powder and salt. Grind in pepper as desired. With a pastry blender, cut butter into dry ingredients until it reaches the texture of coarse crumbs. Add milk and stir together with a fork until just combined. Gently knead the dough against the sides and bottom of the bowl to incorporate any remaining bits (it may seem dry at first). On a floured surface, roll or pat dough out to size and shape needed and place over tomatoes, leaving a bit of margin for juices to bubble up around the edges. Cut a steam vent in the center as well. Bake cobbler for 35-40 minutes until crust is golden and tomatoes are completely soft and juicy. Let cool slightly and serve!

Notes: The crust is adapted from the Basic Cobbler Biscuit Dough in Joy of Cooking (Seventh Edition), for use with traditional sweet fruit cobblers. For this cobbler, try experimenting with different cheeses and herbs to your taste. Instead of fresh tomatoes, use leftover sautéed or grilled veggies for the filling. The raw dough can also be cut into squares or other shapes before placing on the filling for a slightly less "rustic" presentation :-)

>o<