Breads

Bacon Cornbread

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I ate an entire cast iron skillet full in under 56 hours and I did not even feel bad about it; it was that scrumptious. This is a hybrid-type meal (believe me I made this cornbread a meal and snacks and dessert – If I could find a way to liquify it and retain the texture and the favor I would have consumed it that way as well). This cornbread was inspired by the first variation I tried which was Garlic Nation Cornbread. I had leftover buttermilk and needed to use it to avoid wasting food, so what better than making the cornbread with the bacon I forgot the first time around. The bacon cornbread I made last night did not use chilis and added bacon, shallot salt and cayenne and a small handful of Italian four cheese blend that needed using. I also adjusted this version to incorporate more buttermilk because it needed to be used – and I ended up liking the result more…but that could have been the bacon. Who knows? In theory this was kind of a use-everything-in-the-fridge-because-it-expires-VERY-soon cornbread. One that probably never needs to be made again considering my EXTREME lack of self control when portioning my servings of it. Let me know if you have any questions!

Note: Sorry for the lack of pictures on several recent posts. I got a new phone and lost all photos that were on it. Though in the case of the cornbread, I just wanted to eat it more than I wanted to photograph it.

Bacon Cornbread 

Serves – ONE if you are me, Eight if you have restraint 

17 ounces of favorite corn muffin mix (I used organic stone ground)

Three cups frozen corn kernels

One cup sundried tomatoes, chopped

Handful of favorite cheese (OPTIONAL can be left out – I just needed to use some up)

One can of hatch green chilis, chopped (OPTIONAL)

One cup crisped, thick cut bacon pieces

Ten garlic cloves, finely minced (USE MORE OR LESS TO TASTE)

Penzy’s Shallot Salt (OPTIONAL) or pinch sea salt

Pinch Cayenne (OPTIONAL)

Black Pepper to taste

Two eggs

One cup buttermilk, plus two or three tablespoons more if needed

half cup plus a tablespoon or two sour cream (I think I used significantly less)

Grease a cast iron skillet and crisp up the bacon, cutting into small pieces once done. Reserve grease (or use a napkin to soak up a little but leave the pan greased like I did) to use for baking cornbread. In a large bowl combine the corn mix, corn, salt, cayenne, pepper, sundried tomatoes, cheese, garlic, bacon and chilis and mix well. Add in the eggs, sour cream and buttermilk and stir until all elements are well incorporated. Pour thecornbread mixture into the greased skillet. Bake for about 25 minutes on 375 degrees (NOTE: Bake time will depend on baking vessel used and oven type – general rule is to bake until the top is golden brown, then check the inside with a toothpick. It should come out relatively clear). Cut into pie pieces and serve, preferably to more people than just yourself.

‘Garlic Nation’ Cornbread

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My friends and I had our Girls Christmas party this past weekend and it was wonderful! The food-theme somehow migrated to “Cajun/Southern” during our lengthy email chain (for which I am truly thankful) and it was Delicious! Our resident NOLA queen, Bonnie, made delicious gumbo; my favorite red-head Candice, made some pretty awesome Red Beans and Rice and brought some outstanding Venison boudin. And my favorite Bota-Box representative (aka Susanna!) asked if I could make cornbread (hence why I classified the theme as “/southern”). She has been unable to get her hands on her favorite recipe because the source refused to part  with the recipe (like me and my enchiladas). I told her sure thing, vaguely remembering a recipe for corn muffins that had appealed to me in Giada de Laurentiis’ Giada’s Kitchen cookbook. I decided I was going to make a whole corn, sun-dried tomato, hatch green chili cornbread with some cheese and played with the idea of adding bacon to the batter. This corn bread earned the name ‘Garlic Nation’ Cornbread after Sus dubbed it as such. What can I say, I love garlic and it was girls night so no pesky boys could tease us about our garlicky breath. I actually lost count of the number of garlic cloves I used (really I was just not paying attention), but it was somewhere in the vicinity of ten.

This was my first time making cornbread (at least in the past four years) and, honestly, I do not know why considering how delicious it is and how well it freezes. Clearly, I must remedy this…and maybe that batch will have some bacon in it.

Note: You can use your favorite cornbread cooking apparatus for baking this (i.e. cast iron, Pyrex, muffin tin, etc.) – I used a cast iron.

‘Garlic Nation’ Cornbread

Serves eight to ten

adapted from Giada’s Kitchen

17 ounces of favorite corn muffin mix
Three cups frozen corn kernels
One cup sundried tomatoes, chopped
Two-thirds cup aged cheddar cheese, shredded
One can of hatch green chilis, chopped
Ten garlic cloves, finely minced
Pinch Salt
Black Pepper to taste
Two eggs
Two-thirds cup buttermilk, plus two or three tablespoons more if needed
Two-thirds cup sour cream

In a large bowl combine the corn mix, corn, salt, pepper, sundried tomatoes, cheese, garlic and chilis and mix well. Add in the eggs, sour cream and buttermilk and stir until all elements are well incorporated. Grease a cast iron skillet and pour the cornbread mixture into it. Bake for about 25 minutes on 375 degrees (NOTE: Bake time will depend on baking vessel used and oven type – general rule is to bake until the top is golden brown, then check the inside with a toothpick. It should come out relatively clear). Cut into pie pieces and serve.

Rosemary Garlic Bread

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Well folks…I have finally made homemade bread. The reason for my resistance for so many years is wholly due to my appreciation for clothes that fit. I am a bona-fide bread fanatic. It is not a far stretch to say that I am a full-blown carb freak, to which I can thank years of swimming and carb overload out of necessity. I will happily eat an entire loaf of bread in a sitting (of course I always regret this later). The thing is, when bread is involved, I have virtually no self control. The only way for me to avoid ingesting 1,200 calories of non-nutritious food is to avoid having in my house. Ergo, I would not dare go near a breadmaker or a bread recipe for homemade bread fearing that it was something of a pandora’s box situation. This all changed on Sunday. I had flour that was past its date and I wanted to use it all up so that I could justify buying new flour. What do you make when you have an entire bag of flour? Bread. Duh. For my first loaf ever, this bread tastes wonderful; however, the texture is very dense and off. This can be for several reasons: the flour being just pat due (not a health hazard, but chemical changes to due age could affect the baking process); using All-Purpose flour versus Bread Flour; pretty sure I added to much water; horrible, electric, apartment oven; faulty kneading;, etc. Denseness aside, this bread tastes darn good!!

Rosemary Garlic Bread

Adapted from The Salty Spoon

One head of garlic
Three tablespoons fresh rosemary
10 oz. flour – see note (a little over 4 cups)
Four oz. warm water
Two teaspoons table salt
Half-teaspoon active dry yeast, wet with a few drops of warm water about five minutes before using
Two tablespoons butter, melted
One tablespoon olive oil, plus more for the pan
Kosher salt for sprinkling

Drizzle olive oil over garlic and roast for 40 minutes. Remove from oven and cool enough to handle.

At least an hour before you begin making the rest of the dough, preheat the oven to 400. Chop the top off the head of garlic and lay it cut-side up on a large square of foil.  Drizzle with the olive oil.  Fold the sides of the foil up and around the garlic to make a packet.  Roast for 40 minutes.  When it’s done, pull the packet out of the oven and open (carefully!) with kitchen tongs so that it can begin cooling.  When you can handle it, start snipping away at the skin and popping the roasted cloves free.  Seriously, be careful not to burn your fingers.  It sucks.

Collect the roasted garlic cloves and chop together with the rosemary until you have a coarse paste.  Mix the paste into the melted butter and set aside for a moment.

Sprinkle the yeast into the water and let it rest for 5 minutes – when it’s ready, it will begin to form a foamy cloud.

Combine all of the ingredients in a large bowl.  If you have a stand mixer, fit it with the dough hook and let it go for 10 minutes.  If you are mixing by hand, stir with a spoon until everything is fully combined, then turn out onto a floured surface and knead until it is smooth and elastic.  It’s ready when you can pass the windowpane test – tear off a small ball of dough and give it a little stretch in a few opposing directions.  If you can make it translucent without tearing it, it’s ready.

Return the dough to an oiled bowl and cover with a clean dishtowel.  Allow it to rise at room temperature until doubled, approximately 90 minutes.  Once doubled, preheat the oven to 450 and knead the dough gently a few times. Shape it into a ball and set aside.

Generously grease a 6-qt Dutch oven with olive oil and place the ball inside.  If you are using a pie plate or something similar, just spread a few tablespoons of oil around the bottom and place the ball in the center.  Score the top of the dough a few times – I have done it with an X as well as a six-pointed star.  As it bakes, it will open and bloom to make a wonderful design.

Drizzle another few tablespoons of olive oil over the top of the ball and sprinkle with kosher salt.  If you use the Dutch oven, bake for 30 minutes with the lid on, then another 15-30 with the lid off until it is gently golden.  Once you’ve uncovered the pot, check in at 15 minutes – don’t let it get too brown.  If you use the pie plate, bake for 45 minutes or until it gets that golden glow. When finished, the internal temperature should read around 200 degrees on an instant-read thermometer.

Carefully remove the loaf from the pot (remember that the sides will be very hot – I usually get ‘er done with the help of kitchen tongs, a sturdy spatula, and prayer).  Cool for 10 minutes before diving in.

Spinach, Ham, and Eggs Bacon Cups

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I found a recipe similar to the one posted below whilst putting together a menu for a “Brinner” themed dinner party. I changed it a little bit and, though I could not eat it, was told that it was yummy. These are pretty simple to prepare and you can bake them individually or in a larger pan (using a little more care).  As I was cooking five different things, picture taking was not my mine priority – so this picture shows an egg that feel to the side (probably because I did not bother to make the well).
Spinach, Ham, and Eggs Bacon Cups
Serves Four
Adapted from Bon Appetit
6 slices applewood-smoked bacon
Four small shallots, diced or thinly sliced
1 5-ounce bag baby spinach One loaf challah bread, cut into ramekin sized rounds, buttered and well toasted 
12 slices ham or prosciutto 
4 large eggs
4 tablespoons heavy whipping cream
A few tablespoons basil pesto (optional)

Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add shallots to pan, saute until glassy then add spinach to pan, sprinkle with pepper, and toss over medium heat, two minutes. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with bacon drippings. Crumble bacon and reserve.

Place one toasted piece of challah bread (cut into the right shape) in each ramekin. If using pesto, place a dollop on toast and spread it around.  Top toast with two to three pieces of thin ham or prosciutto. Divide spinach among ramekins, dividing equally. With back of spoon, shape a well in center of each ramekin. Gently crack one egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper. Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes. Top with crispy, crumbled bacon.

Arugula Panzanella Salad

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The only redeeming quality about having 100 plus degree temperatures for forty straight days is knowing it is officially summer. Summer produces tomatoes that are to die for, no pun intended in this heat. Farmers come to market boasting the seasons best attribute – these red globes of sweet, sweet pleasure. Every time I leave the market, I find myself worrying about hurting my precious bounty as if were my own child I were protecting from bruising. Just looking at an heirloom tomato on my kitchen counter makes me want to call off whatever obligations I had and make a plate of food deserving of its glory. This is a lovely way to let summer ingredients shine and satisfy your urge to fill your mouth with one of the best natural flavors on earth – the perfectly ripe, sweet, succulent, juicy tomato. Needless to say summer heirlooms can turn even the most avid tomato-hater into a convert in no time (and if they cannot turn you, I highly suspect that you club baby seals or hate puppies). Kidding aside, I almost missed my work out class on Friday because I could not stop eating this ridiculously amazing salad.

Panzanella is a salad that is quite common throughout Italy. There are hundreds, if not thousands, of versions but it traditionally is a method for using up old bread. If you do not have any day old bread, you can either buy some or omit it (though then the name changes “pane” being Italian for bread). It is perfect for a light dinner or lunch or served as a salad along side a more substantial main or as a stand alone appetizer. I used what I had, but feel free to play around with it and add items like red onions or fresh mozzarella cheese.

Arugula Panzanella Salad

Serves Four

One recipe Simple Arugula Salad
Two or Three large Summer Heirloom tomatoes (gauge number on size of tomato), cut into one inch pieces
Day old Italian Country Bread or similar, cut into half-inch pieces
One tablespoon olive oil (or flavored of choice)
Salt
Freshly cracked black pepper
Extra shaved cheese such as Pecorino Romano if desired
Spoonful of Caramelized Onions, minced red onion, or thinly sliced shallot (Optional)

On a baking sheet, combine olive oil and bread and toss to coat. Toast in an oven for about 5 minutes, then toss and continue toasting until the outside is crunchy and the inside remains soft. Whilst the bread is toasting, combine the arugula salad and tomatoes in a large bowl. Gently toss with Salt and Pepper to taste and drizzle just a touch of good olive oil and toss once more. Once bread is toasted, combine into salad mixture and add additional cheese tossing, gently, one more time.  Enjoy the simple pleasure of summer tomatoes and forget about the ridiculous heat for a few minutes!

Beautiful market heirloom

Garlic Knots

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Rounders has Garlic Knots on their menu. They are pieces of their amazing dough, rolled up into a knot shape, baked, then doused with gobs of melted butter, garlic and grated Parmesan cheese. They are so amazing. They are also the exact opposite of a guilt-free food. When I made my pizza last night, I had enough dough leftover to make another pizza (which I did not really need since we would be leaving in a couple days and the first pizza was a clearing the pantry situation) or four rolls. I decided on the later as I was eying a beautiful pile of garlic that I had chopped that needed to get into my belly! These were pretty darn good, not going to lie. Beware though – these are four garlic lovers! I wanted to add fresh Rosemary, but the insane Texas heat and sun have murdered my poor Rosemary tree so Rosemary-Garlic Knots will just have to wait. One note – I did not use any butter, but feel free to melt some and brush it over the rolls (it will taste amazing).

Small amount of leftover pizza dough, made into four triangular shapes
Salt and Freshly Ground Black Pepper
8 Cloves Garlic, minced

Place dough on a flat surface, salt and pepper each piece then place a good and equal portion of the garlic on each piece of dough. Once finished, roll dough fat end to thin end to create a crescent shape, then pull ends together to make a round shape. Crack fresh pepper and throw a touch of salt on the top then place in a 400 degree oven. Bake for about 13 minutes or until the dough is golden and firm. Remove from oven and enjoy. You can serve these plain, with melted herb butter, or with heated spicy marinara. I served them plain and they were delightful.

*Note my dough comes with a bit of oil on it, so I coated one side in the dough oil and use that side as the outside one when baking. You can also brush with Olive oil to ensure moisture is not lost and coax a deeper golden color.

No-Butter Garlic Bread

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I am aware that most people know how to make garlic bread. I am also aware that this is a fairly boring version of garlic bread. However, mixing garlic with cheese is not “garlic bread,” it is cheesy garlic bread (and it is fabulous). There are loads of variations for this, but this particular garlic bread is incredible when floated into  soups or brothy dishes because it is toasted longer than normal and individually sliced instead of toasted as a loaf. It is also fantastic when thrown into a food processor and made into homemade bread crumbs – I promise that you will not get the same crunch from the canned kind. This version is also healthier than the garlic bread that most people typically think about – it is not dripping with butter (not that things dripping with butter are in any way appetite suppressing, they just simply add too much jiggle to my thighs) and it still has a great deal of flavor. That said, man do I love cheesy garlic bread…Advice for cutting your bread if you do not elect to have your baker do it for you – use a serrated knife. You will make your life easier.

Half loaf of Ciabatta bread (or similar), sliced
Five cloves garlic, finely mined
Favorite Oil (I use garlic or basil oil usually), put into a small container
Small handful of fresh parsley, chopped
Paprika
Cayenne (optional)
Fresh Black Pepper, to taste

Brush each side of the bread with a bit of oil, place on a baking rack or tray that has holes or slats. Sprinkle each piece of bread with Cayenne, Paprika, and Pepper. Top with an ample amount of garlic and parsley. Bake for about five to seven minutes at 375. Serve with Soup or baked tomatoes or turn into homemade bread crumbs.


Grilled Ham and Cheese Cornbread Sammies with Cilantro-Jalepeno Pesto

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Over Easter weekend, D and I scored the jackpot (because his parents were generous enough to give us the leftovers) and bring home, not one, but two spiral hams. One was destined for soups (and had a hock the size of my forearm) and the other was destined to be enjoyed on its own – or maybe my favorite way – in sandwiches. My mom had given me these giant corn bread muffins a while back so I pulled them out of the freezer for a quick meal.

Cornbread sandwich

  • Two slices of corn bread, one side of each buttered
  • One thick slice of spiral ham
  • One slice of Fontina or Monterrey Jack cheese
  • Small handful of Arugula
  • Two slices Avocado

Assemble sandwich and place on a panini maker. Grill until nice, dark marks appear and cheese is melted.

Cilantro-Jalapeno Pesto

  • Half Bunch of Cilantro
  • One half of a roasted Jalapeno Pepper
  • One half of 1/4 cup grated Parmesan
  • One half of 1/4 cup Good Quality Olive Oil
  • Squeeze of lime juice if available

Combine all ingredients in a food processor and blend until smooth.

Serve with Tomato soup.