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
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.