Mushroom Galette w/ Roasted Garlic & Thyme

Roasted garlic is the secret weapon to so many great dishes. Whole heads of garlic, roasted in olive oil and a bit of water until they’re as tender as warm butter, became enormously popular in the 1980s. Before long, roasted garlic began appearing in all sorts of foods, from spaghetti and meatballs to pizza.

As far as near-magical transformations go, roasted garlic should get a standing ovation. Through the simple alchemy of hot oven heat, garlic starts off raw and crunchy and astringent, and it emerges soft and caramelized with a gentler flavor that borders on sweetness. It’s like night and day.

Roasting processed ‘naked’ garlic cloves doesn’t work as well because they have no skin to protect them and so they can become quite tough.  The creamy consistency produced by this roasted garlic recipe relies on the skin acting like baking paper.

This galette is amazing as roasted mushrooms always produce great flavor and even more so when you squeeze and smash roasted garlic into the mix.

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Mushroom Galette w/ Roasted Garlic & Thyme
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Cornmeal Pastry
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Cornmeal Pastry
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into 2 disks & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
  1. Preheat oven to 350 F.
  2. Pre-roast your garlic ahead of time by cutting off the top portion of a whole bulb, placing it in tin foil & liberally covering it with olive oil, some salt & pepper & a couple of thyme sprigs. Wrap it up and place in the oven for around 30- 40 minutes or until golden & soft.
  3. Raise oven temperature to 400 F.
  4. Place mushrooms on a baking sheet. Sprinkle with thyme leaves & drizzle with oil. Pre-roast mushrooms until all the moisture is out and they start to caramelize. When mushrooms are done & while the baking sheet is still hot, squeeze & smash in the whole bulb of roasted garlic, tossing gently until incorporated, season with salt & pepper to taste.
  5. On a piece of parchment that will fit a baking sheet, roll out your pastry to around 12 inches, then place the whole thing onto a rimmed baking sheet. Sprinkle the cheese mixture on the bottom of the pastry leaving an inch and a half border all around, reserve 2 tablespoons of the cheese mixture to dot on top of galette.
  6. Spread the mushrooms all around the top of the cheese mixture, covering it completely. Fold up the edges of the dough all around the filling. Put reserved tablespoons of cheese on top of mushrooms dotting it in sections.
  7. Whisk egg then brush the folded up edge with it. Sprinkle some thyme on the crust edge along with grated parmesan and black pepper. Bake galette for around 30 to 40 minutes or until deep golden on bottom and crust.
  8. Serve warm or at room temperature.

Pork & Turkey Pie w/ Spiced Liqueur Cranberries

Today, November 23rd, our neighbors to the south in the USA, are celebrating their Thanksgiving Day. It encompasses both religious and secular aspects … being both a harvest festival and a festival of family.

Here in Canada, we have already enjoyed our Thanksgiving in October, but I thought it would be nice to acknowledge their holiday with posting a special meal.

Savory Pork & Turkey Pie is an interesting combination of pork, turkey and stuffing. This recipe was born after a long-time love of homemade pot pies and some trial and error on various meat pies. It’s made with chicken, pork fillet, leftover stuffing, and a flavorful blend of spices and herbs all wrapped in a sour cream cornmeal pie crust. It’s incredibly tasty, even reheated as leftovers.

Of course, it wasn’t that the pie isn’t really good as it is, but the spiced cranberries are certainly the ‘icing on the cake’ you could say. Nobody goes to a Thanksgiving or Christmas meal and says, ‘I can’t wait to try the cranberry sauce this year’! But while it is not the center of the meal, it is certainly an important component of it.

Fresh cranberry sauce has become almost as important as the turkey itself. A Thanksgiving feast doesn’t feel complete without a bowl of cranberry sauce. Undeniably, the tangy condiment has become as much of a showpiece as the traditional turkey it’s served with!

This version of the cherished sauce brings a modern twist to the holiday table. Simmered in spiced cranberry liqueur, the cranberries acquire an exquisite depth and a delicate sweetness. Meanwhile, the cinnamon and orange zest, simmered alongside the colorful berries, bring a bit of nuance and extra layers of flavor. Once done, the sauce ends up having a compote-like texture, which makes it even more luxurious.

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Pork & Turkey Pie w/ Spiced Liqueur Cranberries
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Sour Cream Cornmeal Pastry
Cranberries w/ Spiced Liqueur
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Sour Cream Cornmeal Pastry
Cranberries w/ Spiced Liqueur
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Wrap in plastic wrap & refrigerate for at least 2 hours.
  3. Roll out the pastry on a lightly floured surface. Line the base & sides of an 8-inch spring form pan leaving about a 1-inch dough overhang. Refrigerate until filling is prepared.
Filling
  1. Preheat oven to 400 F.
  2. In a large saucepan, melt butter over medium heat. Stir in the flour, thyme, sage, savory, salt, & pepper. Add chicken broth and milk all at once.
  3. Cook and stir until thickened and bubbly. Stir in cooked chicken, pork & stuffing, being careful not to overmix. Taste to adjust seasoning if necessary. Pour mixture into pastry shell.
  4. Bake, uncovered, for 30 to 35 minutes or until pastry is golden.
Cranberries w/ Spiced Liqueur
  1. In a medium nonstick saucepan, combine all ingredients. Bring to a boil. Reduce heat and cook until reduced and slightly thickened, about 20 minutes. Remove from heat, take out cinnamon sticks.
  2. Top pie w/ cranberry compote.

Cheesy Corn Fritters

Corn fritters can be sweet or savory, consisting of a batter or dough made with corn kernels (often whole canned corn), flour, milk, eggs, and melted butter. They are often served with fruit, jam, cream, or honey. Sometimes they are also made with creamed corn, and then baked and served with maple syrup. They originated in Native American cuisine and are a traditional snack that’s eaten in the Southern United States. Europeans adopted the recipe of corn fritters from native Americans and modified the ingredients to fit their continent.

These bright crispy morsels make great additions to summer barbecues and backyard gatherings as they will go with just about anything. While they may have originated in the south, corn fritters can easily be changed up with peppers, onions, or herbs to give them regional and seasonal flair.

When paired with other vegetables and a pan-fried fish filet, corn fritters create a unique fish sandwich. Don’t look at corn fritters as just a side dish, but a functional part of a complete meal.

They’re also a popular fried food that has been given their own ‘holiday’ in the USA. A holiday that always falls on July 16th and is known as National Corn Fritters Day. Origination and the history of the National Corn Fritters Day remain anonymous.

Corn has always appealed to me. I could eat corn anytime, for any meal. Today, I’m making some savory, cheesy corn fritters to go with our fish fillets for a supper meal.

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Cheesy Corn Fritters
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Course Main Dish
Cuisine American
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Instructions
  1. In a bowl, combine corn, cornmeal, flour, paprika, salt & pepper, egg, parmesan, green onion, cilantro & lime juice. Add a splash of water if mixture is too dry.
  2. Heat 1 Tbsp oil in a skillet. Divide corn mixture into 4 large or 8 small portions in pan to form patties. Cook until golden brown on both sides, about 4 minutes per side. Garnish with a dollop of sour cream if desired. If you are making them into a fish burger, we used tartar sauce instead.

Salmon Galette w/ Cornmeal Crust

If you have never tried a little cornmeal in your pastry crust, now is the time. The texture really is amazing. Tender and flaky, you will have a hard time going back to a traditional crust.

We all know that what separates a good quiche from a great one is the pastry crust. No matter how good the filling is, if the pastry is undercooked or overcooked, then the quiche becomes one of ‘those’ kind of meals. Cornmeal adds a touch of nutty flavor to the tart shell which makes this a great choice to use for both savory and sweet pies.

Despite its notoriety for being the key ingredient in cornbread, cornmeal is not a one-note ingredient. Cornmeal’s vibrant color and flavor brighten up many dishes and it creates a light, crispy crust when baked. 

Since I started making cornmeal pastry years ago, it has become my go-to for sweet, savory and ‘in between’. In this quiche, it pairs extremely well with the salmon and veggies.

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Salmon Galette w/ Cornmeal Crust
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Sour Cream Cornmeal Pastry
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Sour Cream Cornmeal Pastry
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, I Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. DO NOT overwork dough.
  2. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. When ready to use, thaw, still wrapped in refrigerator.
Filling
  1. Preheat oven to 375 F.
  2. In a container, lightly beat eggs & add cream, dill, mustard spices & basil paste. Combine well.
  3. Roll out chilled pastry on a lightly floured surface into a 13-inch circle. Transfer pastry to a pie plate, leaving rough edges overhang dish.
  4. Spoon salmon into shell followed by leeks, red pepper & corn. Pour cream mixture over all then fold the rough pie edges into galette. Brush pastry edges with egg wash & bake until custard is set when a knife is inserted near center & pastry is baked, about 40-50 minutes.
  5. Remove galette from oven, allow to sand a few minutes, then slice & serve or serve at room temperature.
Recipe Notes
  • Brion & I really enjoyed this galette with tartar sauce as a condiment.

Chili Cheese Quiche

If you haven’t had quiche lately, it is time to remedy that situation. I could eat quiche for breakfast, lunch, and dinner without ever growing tired of it. This recipe takes the classic chili con carne and turns it into a quiche which makes an ideal winter meal, right?

Cornmeal crust is the perfect foil for meaty and cheesy savory pies. Not only is the rustic texture and flavor of cornmeal pastry a nice change, but it also helps if you have something that is super juicy to avoid soggy bottom pies.

If you like quiche and cornbread, you’ll love this. The cornmeal crust gives a sort of cornbread feel while maintaining the flaky composure that any great crust should have. This is one of my favorite crusts to use for savory pies, tarts and galettes.

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Chili Cheese Quiche
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Course Main Dish
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Cornmeal Pastry
Eggs/Milk
Course Main Dish
Cuisine American
Servings
Ingredients
Cornmeal Pastry
Eggs/Milk
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
  1. In a large skillet, sauté beef, onion & garlic until meat is cooked & any liquid has evaporated. Stir in spices, corn, tomato sauce, beans. Remove from heat & allow to cool slightly. Grate cheese.
Eggs/Milk
  1. Whisk together eggs, milk & seasoning.
Assembly
  1. Preheat oven to 350 F.
  2. Roll out pastry to fit a 9-inche quiche pan. Place filling mixture in crust; sprinkle with cheese then pour milk mixture over the cheese.
  3. Bake for about 45 minutes or until set. Top with more grated cheese if you wish.

Persimmon Lemon Mini Hand Pies

Let’s face it: we live in a world of portable food. Much like with many heritage recipes, there’s room for debate about how to make a proper hand pie. Historically, hand pies were primarily created with reconstituted dried fruit–apples, peaches–since fresh fruit often is too wet to be supported by the delicate pastry. Today, a blend of dried and fresh fruit (or a generous amount of thickener) yields a nicely balanced mixture of flavors and texture.

Hand pies are very often deep fried, but can be skillet fried (preferably in cast iron) or baked for those who are wanting something more health conscious. The dough is typically an adapted form of biscuit dough instead of traditional pie crust, which is better able to withstand the frying process without splitting or leaking filling.

Persimmons are typically in season from September to December. As soon as I see them at the grocery store, I just can’t resist making them into something special. Using my favorite cornmeal pastry gives them a bit of an interesting crunch and balances out the sweet persimmon filling.

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Persimmon Lemon Hand Pies
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
  2. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. This dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
Persimmon Filling
  1. In a skillet, melt butter & sprinkle sugar evenly over it. Add peeled, sliced persimmons & sauté until liquid is bubbling & lightly golden. Reduce heat & continue cooking until persimmons are tender (if you wish, thicken any juices with cornstarch). Add 5-spice & salt. At this point you can either mash persimmons to make a filling or you can puree them in a food processor,
Assembly/Baking
  1. Prepare egg wash. Remove pastry from fridge & roll out to 1/8-inch thickness. Using a 3-inch cookie cutter, cut into 18 rounds. On each round place a heaping teaspoon of persimmon filling. Fold in half & seal with your fingertips. Place the mini hand pies on a parchment lined baking sheet & keep in the fridge or freezer while you continue to make the rest of the pastries.
  2. Preheat oven to 375 F.
  3. Brush egg was all over the pastry crusts. Bake for about 12 minutes or until crust is golden brown. Remove from oven & place pastries on a wire rack to cool.
Lemon Glaze
  1. Grate lemon to make lemon zest for top of pastries. In a small dish combine powdered sugar with enough fresh lemon juice to make a runny glaze. Dip pastry tops in glaze then sprinkle with lemon zest & silver dragees.

Spicy Apricot Mango Stilton Galette


This spicy galette makes an interesting dessert with the sweetness of mango and apricot fruit, as well as savory with the creaminess of stilton, crunchy pepitas, and the perfection of a cornmeal pastry crust.

Stilton cheese takes its name from the village of Stilton, in the east of England. White Stilton has a light, fresh, slightly acidic flavor that makes it a perfect partner for fruit.

White Stilton with mango & ginger is a blended cheese which incorporates mango and ginger to impart a sweet, savory intense flavor to the traditional Stilton cheese. Stilton on its own is extremely creamy and delicious but the addition of fruit accords the cheese a new dimension. As it melts, the unusual combination of the mango adding a fruity flavor and the ginger adding a mildly warming, spiced overtone. White Stilton with mango & ginger is perfect for a breakfast or dessert cheese.

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Spicy Apricot Mango Stilton Galette
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
  2. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
Filling
  1. In a saucepan over medium heat, add apple cider vinegar, brown sugar, ginger, anise seeds, cloves, pepper, cardamom, cinnamon & sea salt. When mixture starts to bubble, add dried apricots & mangoes. Cook, stirring often, until fruit is soft. Set aside to cool.
  2. Preheat the oven to 425 F.
  3. On a large sheet of parchment paper, roll or press out chilled pastry into a 13-inch circle. Spread mixture evenly over dough, leaving about a 1 1/2-inch border. Gently fold pastry over filling, pleating to hold it in. Sprinkle with crumbled Stilton cheese. Brush with egg wash (if using).
  4. Bake 35-45 minutes until filling bubbles up & crust is golden. Remove from oven & sprinkle with pepita seeds. Serve.
Recipe Notes
  • If filling seems too dry, add a bit of water or apple juice.

Cornmeal-Anise Guava Cookies

Sweet guava paste paired with savory corn makes the perfect combo, even if it sounds a little weird, it couldn’t be better.

Guava paste is an ingredient that is used in many Cuban, Caribbean and South American recipes. This specialty ingredient, also known as goiabada or pasta de guayaba, is basically candied guava puree. It is made by cooking together guava fruit and sugar until it is very, very thick and then leaving the mixture to dry to remove excess moisture. This results in a paste that keeps well and is very flavorful. While the exact consistency of guava paste can vary from brand to brand – some are very dry and similar in texture to fruit leather, while others are more moist and slightly more jam-like, they are all thick enough to slice and serve. Guava paste, with its distinct and tropical flavor, is equally good in desserts as well as savory dishes.

If you like corn, chances are you are also a big fan of cornbread in its many interesting forms. I used to think that cornbread was so good it didn’t need anything extra thrown in the ‘mix’.

The beauty of cornbread is that it can take on so many different flavors. It can be sweet, savory or as spicy as you would like. Thanks to its simplicity, there are very few food items it wouldn’t pair with, so its limits of culinary creations are endless.

I can’t remember if there was ever a time I didn’t like corn. I love everything about it … the taste, the smell, how beautiful it looks growing in the garden and of course the memory of my mother’s cornbread straight from the oven. While these cookies aren’t necessarily a classic cornbread, they make a very interesting ‘dessert’.

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Cornmeal-Anise Guava Cookies
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Instructions
  1. In a large bowl, cream butter, cream cheese, sugar, egg yolk, orange juice & extract with an electric mixer.
  2. In another bowl, whisk together flour, cornmeal, anise seed, baking powder & salt. Using a spatula, add to wet mixture & mix well. Cover with plastic wrap; chill 2 hours or overnight.
  3. Preheat the oven to 375 F. Line baking sheet with parchment paper.
  4. Shape dough into 1-inch balls & arrange on baking sheet, leaving about 2-3-inches between cookies. Flour the end of the handle of a wooden spoon & make a well in the center of each cookie. Cut a few slices from the guava paste, about 1/2-inch thickness. Cut into cubes. Place a piece of guava in the center of each cookie.
  5. Bake for about 15 minutes or until very light golden. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Scarpaccia

Scarpaccia is a savory zucchini tart originating from the northern coast of Tuscany. There are two versions: savory from the town of Camaiore, and sweet from Viareggio. It’s name roughly translates to ‘old shoe’, the reason being twofold; first it bakes up as thin as the sole of a shoe and second, much like a bad shoe that has been worn by many, this tart can be made with a variety of ingredients.  Scarpaccia was typically considered a spring time specialty that sailors made with their garden vegetables which included zucchinis and their blossoms.  The dish was served warm or at room temperature and enjoyed at the end of a meal (because of its slight sweetness), or a snack food paired with white wine or prosecco. The dish was made by folding zucchini into a simple batter of flour, eggs, olive oil and sugar or honey, then spreading the mixture into a baking sheet and cooking until golden and crisp.

The recipe has evolved to incorporate seasonal vegetables and herbs along with variations on the type of flour used allowing for its enjoyment year-round.  It can be eaten for dessert, as a great brunch dish or the main course when paired with a salad. 

Every region in Italy has its own specialties, some shared by other regions but with different names. Scarpaccia can be made sweet or savory, thin or thick, crisp or soft – as long as the common ingredients of zucchini and flour are used. Zucchini … what a treasure!  

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Scarpaccia
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Course Main Dish
Cuisine Italian
Keyword scarpaccia
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Filling
Course Main Dish
Cuisine Italian
Keyword scarpaccia
Servings
Ingredients
Filling
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Instructions
  1. Preheat oven to 375 F. Prepare a 12 x 16 inch baking sheet pan by spraying with non-stick cooking spray.
  2. Slice zucchini into very thin slices & place in a large bowl. Slice red onion into very thin slices; add to zucchini along with corn.
  3. Drain oil from sundried tomatoes into a cup measure and set oil aside. Cut tomatoes into quarters & add to bowl with the other vegetables. Add pepita seeds, basil, 1 tablespoon fresh thyme, salt & pepper to the large bowl with vegetables; toss all ingredients together.
  4. In a separate smaller bowl mix flour, corn meal and baking powder. Add this to the large bowl and toss again to mix the ingredients. In that same smaller bowl, beat eggs & add to the large bowl, mixing into ingredients.
  5. Take the reserved cup measure with the oil drained from the tomatoes and add enough olive oil to fill one cup. Add to the large bowl, mixing to combine. Slowly mix the water into the large bowl, only using enough to make a thin batter. You may not need all of the water. Pour batter into the prepared sheet pan, drizzle the top with olive oil.
  6. Bake for 55-60 minutes.
  7. When it comes out of the oven, sprinkle the Parmesan cheese all over the top and drizzle with a little more olive oil and sprinkle the remaining thyme over the top. Cut into squares and serve.

Oyster, Bacon, Tomato & Avocado Po’boys

I have always had a love for sandwiches, not sure why … just do. Submarine, sub, grinder, hero, hoagie … there are many names for a sandwich on a length of Italian bread split horizontally and filled with cold cuts, cheese, veggies and dressing.

The classic oyster po’ boys make the most of briny, salty oysters. If you’re not familiar with this sandwich, it originated in New Orleans in 1929 as a way to feed the striking workers. Credit goes to brothers Clovis & Bennie Martin, streetcar conductors-turned-sandwich-shop owners who made it their duty to help out striking streetcar conductors by giving them free sandwiches. The strikers were called ‘poor boys’ (New Orleans shortens everything, so it got shortened to po’ boy). The brothers’ generosity earned thousands of new fans, and the sandwich with its new name, became of symbol of the city’s heart & soul.

The original po’ boy was filled with breaded, fried oysters or shrimp. Some common variations include crab, catfish, crawfish, spicy sausage, fried chicken and shredded seasoned beef. Seafood and chicken po’ boys are made with breaded and deep fried ingredients, but if deep frying is not your thing, oven baked is the closest technique to achieve the crunchy, deep-fried texture.

Brion & I like this combo because the avocado brings out the sweetness in seafood. Oysters coated in cornmeal make a savory sandwich and a perfect meal. It’s portable, it’s filling and there are endless possibilities.

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Oyster, Bacon, Tomato & Avocado Po'boys
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Instructions
  1. In a skillet, fry bacon until crispy but not hard. Drain on paper towel until ready to use.
  2. In a small bowl, whisk together cornmeal & spices; set aside.
  3. Gently dredge oysters in flour then in egg whites & lastly in cornmeal/spice mixture. Cover breaded oysters & refrigerate until ready to bake. Prepare tomato, avocados (guacamole) & bread.
  4. Preheat oven to 375 F.
  5. Remove oysters from refrigerator, spray a baking sheet with cooking spray & carefully place oysters on it so that they are not touching each other. Bake for 15 minutes until crispy & cooked.
  6. Spread bread 'pieces' with your choice of dressing. Divide oysters between bottom halves, followed by avocado, bacon & tomato. Place top halves of the bread over the fillings & press lightly. Serve immediately.