Buttermilk Corn Bread and Yellow Tomato Jam

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This past week has been a whirlwind. It all started with a bus to the airport, followed by 3500 miles on a plane next to some curmudgeon who complained about Tatie, 5 hours stuck in Boston rush hour traffic, 2 days in New Hampshire where I seem to have developed some nasty adult allergies, 600 mg of diphenhydramine, 36 hours of feeling like a puffy-eyed and snot filled zombie, $50 of additional checked bag fees, 1500 miles on a plane to MN, 1/2 lb of grass-fed steak off the grill, 2 ears of first of the season MN corn and 1 day to prepare for a 4th of July party with 42 people in attendance.

After all that, I am happy to say that Me, Laura, Tatie and our two giant rolling suitcases have made it back to the USA. We are here for several weeks to get some work projects finished up, but much more importantly, to see family and Laura’s two young nephews and a niece soon to be out of the oven. Personally I am hoping to stave off gaining the 18 lbs I put on last Summer when I ate fistfuls of burritos , burgers and the kinda stuff one could find at a state fair.

In the coming weeks we will be in Boston, Saint Paul, Seattle, Portland, New Hampshire and NYC before heading back to Paris. In addition to dining out as often as we can for inspiration, I am hoping to spend some time in the kitchens of some of my favorite joints. Here is my tentative list of the kitchens where I would like to trail this Summer, time and chefs permitting.

112 Eatery (Minneapolis)
Restaurant Alma (Minneapolis)
The Corson Building (Seattle)

Spring Hill (Seattle)
Marlow and Sons (Brooklyn)

Okay, on to the photo and recipe from above. I was still pretty jet-lagged from the flights, so I whipped up this quick recipe for buttermilk corn bread and a yellow tomato jam. Both were inspired by chef Clayton Miller’s recipe in the the July 2010 Food & Wine. Happy (belated) 4th.

Buttermilk Corn Bread*
*adapted from allrecipes.com

1/2 cup butter
1/3 cup honey
2/3 cup agave syrup or cane sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking powder
1 cup cornmeal or polenta ground through a spice grinder
1 cup all-purpose flour
1 teaspoon course salt

1. Preheat oven to 350ºf (175ºc)
2. Melt butter in a large saucepan. Remove from heat and stir in honey, agave syrup. Crack eggs in one at a time and whisk constantly. Add other ingredients and whisk until smooth.
3. Grease muffin tins of a baking dish and pour batter 3/4 way up the sides.
4. Bake for 45 minutes until tops have browned slightly.

Yellow Tomato Jam
*adapted from Food & Wine July 2010

2 lbs yellow tomatoes, diced
1/2 cup honey
1/2 cup banyuls or champagne vinegar
1/4 cup agave syrup or cane sugar
1 inch section of grated fresh ginger
1/2 teaspoon ground anaheim chili
handful of fresh tarragon or marjoram leaves finely chopped
1 teaspoon kosher salt

1. Add all ingredients to a large saucepan.
2. Bring to a boil, stir, reduce heat to medium and cook 1 hour or until jam has thickened.
3. Chill and serve.

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10 Responses to “Buttermilk Corn Bread and Yellow Tomato Jam”

  1. Lawrence Bliss Says:

    You’ll be visiting Portland OREGON, or Portland, MAINE? There are some awfully wonderful restaurants in Portland, Maine, and chefs are generally pretty welcoming to other chefs wanting to poke around.

    I’m a State Senator in Maine (representing South Portland and Cape Elizabeth). My partner and I would be pleased to take you to dine at one of Portland’s great restaurants. Just say the word!

    • hkmenus Says:

      Hey Lawrence, so far we only have Portland Oregon planned. Having said that, we will be in New Hampshire not too far away from Portland Maine. I love the city and it’s food scene, it has been a while since we have been there. I will keep you posted if it looks like we might have a day to head over.

  2. Barbara Young Says:

    We’ll be in Portland OR from July 23-29. Do you have any restaurant recommendations there?

  3. audreylikes Says:

    I wish I can cook like this. I live in a boarding house where cooking is not allowed inside. So, I don’t have the chance to experiment. LOOKS SOOO GOOD!

  4. hkmenus Says:

    Hey Barbara, we have had our best meals at Le Pigeon and Park Kitchen. The street carts are also lots of fun. Beast has had some great press as well.

    • Barbara Young Says:

      Thanks. We had Le Pigeon and Park Kitchen on our list but hadn’t heard about Beast. It looks interesting.

  5. gardenfreshtomatoes Says:

    Those corn muffins look great, but did they really bake 45 minutes in a mini-muffin pan?

    • hkmenus Says:

      Hello GardenFreshTomatoes, the corn bread is set around 30 minutes, but I left them in longer to get that really crispy and darker edge.

  6. Mary Says:

    Lovely photo! Let us know when you will be cooking at 112, we would love to come see you in the kitchen.

  7. Meredith Says:

    Yummers, that tomato jam recipe sounds great. I found your site through a post on David Lebovitz blog, looking forward to future posts.

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