lemon cornmeal shortbread cookies

I know, I know...another cookie recipe. Really, if that's the worst thing in the world then I'm happy I'm living in a cookie-filled world. However, this cookie is a bit different from most cookies that I make. For one, it's got cornmeal in it which gives it an amazing sandy grit. I'm saying sandy grit and you might be thinking, uh oh, kinda weird. But it's good. Trust me. The sandy grit in your teeth is so much better than the sandy grit in your bathing suit after a day at the beach.

The second thing I love about these, it's that they are shortbread cookies. Not too sweet, slightly crumbly and I could satisfy my late night cookie craving even though I was all out of brown sugar. Oh, and they are also lemony which is always a good thing. And like all late-night cookies, they are really simple to prepare. So head on over to Poppytalk and bake up a batch.

a blanket of richness: ham and cheese spoonbread

This past week, I spent a lot of time opening and closing cupboards in the hopes that something would grab my attention. I was trying to eek out a couple of meals out of my barren cupboards and I wanted something to take the chill out of this winter weather. My cards were selling like hotcakes because of a certain February holiday and a recent mention on the blog, Mighty Goods, plus my own busy work schedule didn't leave a whole lot of time for grocery shopping. I ended up eating a lot out of cupboards, including making polenta more than once since I seemed to have a huge stockpile of cornmeal hidden away in vintage glass jars.


A few years ago, I made this polenta casserole, which was delicious, but sometimes my polenta experiments are a bit bland and less than ideal. But this time 'round, I struck gold and discovered my new favorite cornmeal-based recipe: spoonbread. Spoonbread is very much like polenta only way, way better. It's light and fluffy because of the added egg and it could easily resemble a fancy souffle but without any of the fuss. This recipe is stuffed to the gullet with cheese (which is never a bad thing in my books) and I like to think of it as a soft and savoury corn pudding...comfort through and through. The added spices add a nice bite too.

This meal could easily be eaten for breakfast or brunch but we ate it for lunch (and again at dinner) with some sauteed rapini. The richness of this dish kind of calls out for something sharp and bitter but it's also really yummy on it's own, kinda like watching a few episodes of Friday Night Lights (I'm halfway through season 1) wrapped in an afghan. A guilty pleasure, maybe, but totally comforting and oh so worth it.

ham n' cheese spoonbread
I used a mixture of fontina and asiago since that is what I had on hand, but either would work well. A strong cheese is essential here to combat the dreaded blandness.
2 c water
1 c milk
2 T butter
1 t salt
1/2 t smoked paprika
1/2 t sweet paprika
1/2 t cayenne pepper
1/8 t nutmeg
3/4 c cornmeal
1 c ham, cubed
1 egg, beaten
3/4 c grated fontina or asiago cheese
1/4 c grated parmesan cheese

In a large pot, mix the water, milk, butter and spices and bring to a boil. Gradually whisk in the cornmeal. It will bubble and pop and get thick. Once it gets nice and thick, remove from heat and stir in the ham, cheese (reserve 1/2 the parmesan for the next step) and egg. Oil up a baking dish and pour in the cornmeal mixture. Sprinkle with the remaining parmesan cheese and bake in a 450 degree oven for 20 minutes or until the dish gets a bit brown on top. Remove and dig in.

mid-week breakfast: cornmeal-ricotta waffles

Tip toeing around a chilly morning kitchen isn't my idea of a good time. Weekday mornings are an in and out affair. I put the espresso pot on the stove and quickly stir up some oats and jump into the shower. When I come back, the kitchen has warmed up considerably and I can start my day. But endless days of porridge can be a bit of a drag and yesterday morning I decided to put a little something special into a mid-week breakfast. I looked back to a couple of earlier breakfast recipes (cornmeal pancakes and orange ricotta pancakes) and decided to do a little mash-up. Instead of pancakes, I was going to combine the best elements of both recipes and whip up some waffles.

And what waffles they were! As soon as our waffle machine beeped letting us know the first waffle was ready, we tore it apart and ate it on the spot. No syrup, no plate, no cutlery...just pure waffle loveliness. Crunchy from the cornmeal and so airy and floaty with the ricotta, they took the chill out of a cold morning kitchen. With these in my belly, I say bring it on, Wednesday, I can take what you got!

Oh, and I'll be in Bellingham, Washington on Friday and Saturday...so if anyone has any food tips, please let me know! Perfect things to buy at Trader Joe's?? Gimme the scoop!

cornmeal - ricotta waffles
1 1/4 c flour
1/2 c cornmeal
2 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 c ricotta
2 eggs
4 T melted butter
1 c vanilla yogurt
1/4 c water or milk

Mix up the dry ingredients in a medium sized bowl. In another bowl, combine the wet ingredients. Add the dry ingredients to the wet mixture and whisk until smooth. Prepare waffles the usual way.

wednesday morning pancakes

On weekday mornings, breakfast is usually a simple affair. Toast and peanut butter, a bowl of cereal or some hot oatmeal. Not this morning. I woke up this morning with an urge to make something more exciting. I wanted pancakes but not the pasty from a mix kind! I didn't have any milk but I didn't let that deter me. I made up this recipe for Cornmeal Pancakes based on what I had and they turned out wonderfully. Cornelius and I loved them, so I'll definitely be making them again.

cornmeal pancakes
1 c cornmeal
½ c flour
1 t baking powder
½ t salt
1 T sugar

Mix dry ingredients together in a small bowl. In a larger bowl mix together the following:

1 large egg (my egg was free range & gigantic with double yolks!)
1 1/3 c c yogurt (I used vanilla)
¾ water (or milk)
2 T melted butter

Once the wet ingredients are well mixed, add the dry ingredients and whisk together. Prepare pancakes as usual. Top finished pancakes with maple syrup or be crazy like Cornelius and top with rhubarb jam.

simple supper

Two posts in one day? I must be procrastinating! True. This post, however, will not have any photos because my camera's batteries were low and we were just too hungry (and lazy) to wait for anything not food related.

I met Cornelius after work in the older Italian area around East Hastings and Nanaimo today. Our fridge was empty and I figured a walk in the cold, crisp weather would do us both good. The fact that we'd definitely find something for dinner was only par for the course.

red snapper fillets with a cornmeal crust
1 large red snapper fillet (any other fish will do)
1/2 c cornmeal
1 T flour
1 t hot smoked paprika
1 T cumin
salt & pepper
1 egg
1 T olive oil

Combine the cornmeal, flour and all the spices in a shallow bowl. Put the beaten egg in another shallow bowl. Dip the fish fillet in cornmeal mixture, then in egg, and again in cornmeal mixture. Heat oil in a large cast iron skillet, add fillets and cook over high heat, 3 to 4 minutes per side, depending on thickness. Serve on rice with lemon wedges and steamed broccoli.