Hot Skillet Cornbread

Food has always been a love language in my family. From my earliest memories, I recall the rallying call it represented to gather, nourish, strengthen bonds and demonstrate affection.  

My grandmother, in particular, would often call us and read off her dinner menu, ending with the invitation to come over and share in the bounty. It was code for, “I want to see you and spend time with you and share my love for you.”  And no few times, whether the menu was on the grander scale, or relatively modest, skillet cornbread was on the menu.  

I can still see her pulling a hot cast iron skillet from the oven with the same common touch that one might give to grabbing a pre-made dish from the fridge.  It was such a common occurrence that it’s forever etched in my memories—and heritage.  Similar scenes were recreated by my mom in our home, albeit on a less frequent rotation due to working mom life.)

There were other variations of cornbread that my grandmother served, like cracklin cornbread, prepared stovetop with cracklins mixed into the cornmeal batter that was fried in hot oil, yielding a savory pancake-esque bite, only crispier and more satiating.  Still, my favorite was the hot skillet cornbread that often stood, very well I might add, on its own as the bread course—making everything from collard greens and pot likker, to fried chicken, chili and more, that much better.  Hot, buttery, tender crumbs, with crispy a top and edges, have a way of doing that.

And then there was the reincarnation into phenomenal cornbread dressing, another family staple, served mostly during the holidays.  As traditions go, I've kept this one alive with my slightly adapted iteration of this forever family (and cultural) staple in my kitchen.  From stuffed cornbread, to cornbread dressing, to herbed cornbread madeleines, or on its savory, delicious lonesome, cornbread will always have a place in my heart and home.

I’m sharing this recipe with all the sentiments of love and togetherness that it represents for me, and I hope you take it, enjoy it, and create your own fond memories filled with…

Happy Eating!

Hot Skillet Cornbread

Ingredients:
1 stick (8 ounces) unsalted butter
1 1/2 cups cornmeal
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 1/2 cups milk
2 large eggs 
Heavy drizzle of honey (optional)

Instructions:

Preheat the oven to 400 degrees F.  Add butter to the skillet and place in the preheated oven for approx. 8 minutes, until butter is melted and golden.  

While the butter is melting and the skillet is heating through, in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt, and stir to combine. To the large bowl, add the milk, eggs and honey (if using). Toss in the dry ingredients into the wet ingredients and stir until just combined. 

Pour or spoon the batter into the skillet.  Bake for 20-22 minutes, until the cornbread is golden brown and the edges are browned (don't overbake!).  Remove from the oven, serve warm and enjoy! 

Baker's Note: Cornbread used for dressing can be made ahead and stored in the freezer for up to a month.

{Taste of Atlanta}: Sear Restaurant at the Marriott Marquis

Marquis Honey Butter Bread

Last night I attended an intimate dinner in the heart of downtown Atlanta, at a previously hidden (to me) gem on the local dining scene.  Here enters Sear Restaurant--located in the stunning Marriot Marquis hotel.  Now before you're tempted to mentally lump Sear into the typical hotel restaurant category (read: pretty hum-drum, sans wow-appeal), let me share a few highlights that will paint the true picture--and distinction.

Open since 2008, Sear has continued to evolve over the last decade, completing an extensive renovation last year.  Its moody and slightly rustic aesthetic, replete with one-of-a-kind art from artists throughout Georgia, gives you all the warm and cozy vibes.  And once you're settled in to one of the public or private dining spaces, all that's left to do is feast on its exceptional menu that boasts seafood, steak, vegetarian and vegan dishes that are creatively--and deliciously--prepared.



And speaking of dishes, the pictured honey butter bread was a mouth-watering start to a night of indulgent eating and sipping.  What I admittedly loved most was being gifted with a swag (gift) basket, replete with its own skillet of freshly baked bread, the signature Marquis honey, hand crafted hot sauce, and the recipe for bringing it to life in my kitchen.  And because sharing is caring, I'm passing it along to you for your baking and noshing pleasure, as well. Thank me later.

So the next time a breakfast, lunch or dinner outing is on the agenda, be sure to make Sear one of your go-tos.  The chefs and staff will ensure that your visit is top notch from start to finish and make it a favorite in your Atlanta dining repertoire.

Happy Eating!

Atlanta and Company x How To Eat Your Favorite Foods!

One of my earliest memories of being held accountable for proper table and dining etiquette dates back to the ripe young age of nine and my fabulous (and greatly beloved) fourth grade teacher.  In between managing our homeroom, being hands-on with her students, and silencing the childish noise in French (yes, French), she made valuable use of our lunch periods by making social graces a priority.  That, coupled with ongoing reinforcements on the home front, left me especially fond of etiquette in its many varieties all these years later.

And so, several years ago, I created my How To Eat series here on DMRFF to share quick and fun dining tutorials for some of our best beloved foods.  The results?  Better dining finesse (a.k.a. confidence) and a higher etiquette I.Q.

And then the most wonderful thing happened...(drum roll, please) and last week I appeared on the long-standing and uber popular daytime show, Atlanta and Company, sharing some of my How To Eat wisdom on pasta, bacon and bread and butter.  (Can you say, awesome?!)

In case you missed it, you can watch me here.  And be sure to check the archives for even more foods in this fun series!

Happy Eating!

Rustic Strawberry Jam Crostini

It felt really good to be back in the kitchen this past weekend.  On Sunday, I decided to spoil myself a bit and whip up a brunch bite to go along with my "in-house" cappuccinos that I've essentially become addicted to lately.  A mound of fresh strawberries-- turned rustic strawberry jam--and an exquisitely scrumptious honey compound butter made for one of the best crostini I've tasted.  And I do adore my crostini.

To describe how it came together, I'd borrow from that hit of yesteryear and say (or sing) that it was easy like Sunday morning.  Corny perhaps, but totally apropos. 

With an emphasis on rustic (rather than a classic gelatin base), the jam came together in about half an hour, and the honey-butter called for little more than a spoon twirl or two.  Not long after, warm, buttery toasted baguette slices, that could easily have stood on their very own as perfection, were toppled with the sweet, yet slightly complex and savory jam (I tossed in a teaspoon of fresh thyme), to form bite after bite of homemade satisfaction. When I finally finished savoring my delicacies, I got an even bigger rush from the fact that I had leftovers--and I could would do it all over again soon.

Still makes me want to sing.  Make it for yourself and we'll start a band.

Happy Eating!

Rustic Strawberry Jam Crostini

Rosemary Popovers

If you're looking to bring some simple, homemade goodness to your table, then homemade popovers is a great way to go.  I baked some over the weekend, adding in fresh rosemary for an extra savory touch.  It was my first time--and a good excuse for putting my popover pan to use, although you don't need one to make these.  A muffin pan will also suffice in yielding warm, delicious popover goodness.

Happy Eating!








Rosemary Popovers
Recipe courtesy of Williams-Sonoma

When making popovers, its important to use a pan that absorbs heat well. The batter needs a burst of heat to convert the moisture to steam, which causes the batter to expand and pop over the sides. When perfectly cooked, popovers emerge with crispy brown exteriors and moist, almost hollow centers.

 

Ingredients:

2 eggs  
1/4 tsp. salt 
1 cup milk 
2 Tbs. unsalted butter, melted 
1 cup all-purpose flour 
1 1/2 Tbs. very finely chopped fresh rosemary 
1/2 Tbs. very finely chopped fresh flat-leaf parsley

 

Method:

Butter a popover pan or the wells of a 12-well muffin pan.

In a bowl, lightly whisk together the eggs and salt. Stir in the milk and butter. In another bowl, stir together the flour, rosemary and parsley. Add the flour mixture to the egg mixture, whisking until just blended. Do not over beat.

Fill each cup about half full and place the pan in a cold oven. Set the oven temperature to 425ºF and bake for 20 minutes. Reduce the temperature to 375ºF and bake until the popovers are golden, 10 to 15 minutes more. They should be crisp on the outside. Quickly pierce each popover with the tip of a small knife to release the steam. Return the popovers to the oven for 2 minutes for further crisping, then remove and serve immediately.

 

Sweet Potato Crostini

I have few entertaining rules, generally, but there are a handful that will serve any host or hostess well when looking to keep your guests satisfied as your time together unfolds.   And when a big meal is involved, having a little nibble or two on hand for noshing, until dinner is ready to be served, is one such rule and a great way to go.  Your guests will be able to eat just enough to keep growling stomachs at bay, while you're free to apply finishing touches on the details of the gathering--without the guilt of holding out.

Easy appetizers and finger-foods are my favorites to serve and a savory crostini can always be counted on for a scrumptious first bite.  (And an even better one when it's sweet potato crostini!)  Tender sweet potatoes seasoned with cinnamon, sugar, cayenne, salt and maple, then blended to a luscious puree and spread on warm, toasted baguette slices, will leave everyone happily wanting more and eager for what comes next. 

Now that's how I like to entertain.  What about you?

Happy Eating!

Sweet Potato Crostini

Ingredients:
2 medium sweet potatoes
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 1/2 teaspoons sugar
1/2 teaspoon Kosher salt
1 tablespoon maple syrup
1 baguette, sliced

Method:
Preheat the oven to 350 F.  Place baguette slices on a baking sheet and bake for 6-8 minutes, until toasted through.  Set aside.

While the baguette is toasting, score the sweet potatoes with a knife, making several slits in the skin.  Place in the microwave and cook on high heat until tender (about 6-8 minutes, per potato).

Peel the potatoes and place the flesh in a medium sized bowl. Add in the cinnamon, cayenne, sugar, salt and maple and blend with a hand-mixer until thoroughly mixed and smooth in texture.  Taste for seasoning and adjust as needed.  Blend again if more seasonings added.  

Using a spoon or pallet knife, spread the sweet potato puree onto the baguette slices.  Serve and enjoy!

 

Toast with Lemony Pea Mash

I love it when one good thing leads to another.  You may recall my excitement over preserving lemons a while back (one scrumptiously good thing).  The next step in my preserving adventures has been to find ways to indulge in these delicacies.  And as it often happens, while reading through an issue of Bon Appetit magazine, I discovered the recipe for Toast with Lemony Pea Mash, which calls for, among other things, preserved lemons (another good thing).

So now, I'm happily on the way to discovering and devouring recipes that will bring this star ingredient into my cooking and noshing.  And I couldn't think of a better (or more satisfying taste) to lead the way than warm toast slathered with a sweet, lemony, herbaceous and garlicky "mash". 

As a quick bite, hors d'ouevres, late nite snack, or whatever, take the time to relish this simple recipe whose flavors are anything but.

Happy Eating!

Toast with Lemony Pea Mash

Ingredients:  
1 garlic clove, quartered 
1/4 cup fresh flat-leaf parsley leaves 
3 tablespoons extra-virgin olive oil, divided, plus more for toast
Kosher salt 
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed 
2 tablespoons chopped fresh chives 
1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided 
1 tablespoon (or more) fresh lemon juice 
1/2 teaspoon crushed red pepper flakes plus more for serving 
Freshly ground black pepper
Slices of ciabatta or other rustic bread, toasted

Method: 

Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.

Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/2 tsp. red pepper flakes, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.

Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more red pepper flakes, and drizzle with more oil.

DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill. 

Recipe courtesy of Bon Appetit

 

Panzanella Salad

Summer is on the wind-down, but I'm determined to relish the fresh and vibrant tastes it offers until the very end.  Scrumptious, juicy tomatoes, currently in season, play a star role in everything from soups to sauces to salads and makes Summer especially delicious.

Combined with perfectly toasted, golden homemade croutons (what could be better?) and a host of fresh vegetables, herbs and other special touches, a beautiful and classic Italian tomato bread salad, known as Panzanella, is born.

Panzanella is a cinch to make and transports well, making it an ideal dish for al fresco dining, picnics, beach outings and more.  Or, in my case, right in the comfort of my home kitchen.  And it's one more reminder of how delicious Summer can truly be.

Happy Eating!

Panzanella Salad

Ingredients:
Small Ciabatta or other loaf bread, cut into 1-inch cubes
1 hothouse cucumber, sliced
2 tomatoes, chopped
1 bell pepper, chopped
Fresh mint, shredded or torn
Fresh basil, shredded or torn
Red onion, sliced
3 tablespoons olive oil
Salt
Freshly ground black pepper
Capers, drained
Champagne Vinaigrette

Method:
Heat olive oil in large skillet over medium-high heat.  Toss in bread cubes and sprinkle with salt and pepper.  Saute bread until golden and crispy in texture.  

In a large bowl, combine croutons, vegetables, herbs, onion and vinaigrette to taste.  Toss to mix thoroughly.  Serve and enjoy!
Recipe adapted from Ina Garten

   

Split Pea Soup

There's nothing quite like homemade soup.  And this past weekend, I decided to cook up a pot of one of my favorites--split pea.  Comforting, healthy, chocked full of flavor, and a cinch to pull together (no advance soaking of peas required) are qualities that make this soup a star for all the right reasons.  Pair with hot, crusty bread, and you've got a scrumptious, soul-satisfying meal that will keep you coming back for more.

Happy Eating!

Split Pea Soup

Ingredients:

1 pound dried split green peas, rinsed
1 onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon coriander
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 bouquet of fresh thyme
4 medium carrots, diced
3 celery stalks, diced
3 red potatoes, diced
8 cups chicken stock or water, plus more as needed

Heat olive oil in large stockpot and saute the onions, garlic, oregano, coriander, salt and pepper until the onions are softened.  Add the carrots, celery, potatoes, split peas, thyme and chicken stock.  Bring to a boil, then reduce heat and simmer, uncovered, for an hour and a half, or until all the peas are soft.  (The soup will thicken as it sits, so adjust the consistency by adding more stock or water.)  Skim off the foam while cooking and stir often.  When cooking is complete, taste for seasoning.  Serve hot and enjoy.  
Adapted from Ina Garten   

HOW TO EAT: Bread and Butter

Today I'm serving up another tutorial in our "how to eat" series.  This time it's for our beloved--or dare I say irresistible temptation--bread and butter.  Just thinking of this satiating duo brings a smile to my face and, no doubt, yours, too.  So whenever and however you choose to indulge, here's the "how to".  Happy Eating!

Eating Bread and Butter
Do not pull the roll in half.  Break off only one bite of your bread or roll at a time, then butter it with your butter spreader and eat.  Do the buttering on your plate, not in your hand.  When butter is passed, take a portion onto your butter plate with the butter server.  If pats are used, pick them up with a fork and place on your plate.

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