Dayrecipe Food Community

Active time: 1 hr Start to finish: 1 1/2 hr

Makes 12 servings.

INGREDIENTS

• for soup
• 1lb dried small white beans such as navy or great northern
• 1lb smoked ham hocks
• 1/4cup bacon drippings (from1/2lb bacon) or olive oil
• 2cups chopped onion
• 2tablespoons minced garlic
• 1lb tomatoes, peeled, seeded, and diced
• 4fresh thyme sprigs
• 8cups chicken broth for corn bread croutons
• 3tablespoons unsalted butter
• 1garlic clove, minced
• 3cups 3/4-inch cubes corn bread
• 1lb arugula, coarse stems removed
• tabasco to taste

DIRECTIONS Make soup:
Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.

Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.

Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.

Make croutons while soup simmers: Preheat oven to 375°F.

Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan. Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.

Prepare soup for serving: Remove ham hocks and shred meat. Return meat to soup and stir in arugula. Simmer, uncovered, stirring occasionally, until greens are tender,3 to 5 minutes. Season with salt, pepper, and Tabasco.

Serve soup topped with croutons.

I always choose a fresh salmon caviar over lumpfish when price is a factor.

Makes 8 servings.

INGREDIENTS

• 2 cups cooked corn kernels
• 2/3 cup heavy cream
• 1/3 cup yellow cornmeal
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 3 large eggs, lightly beaten
• 1/3 cup unsalted butter, melted
• 2 teaspoons vegetable oil
• crème fraîcheor sour cream, for serving
• caviar, for serving

DIRECTIONS 1. Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter.

2. Place oil in a nonstick skillet over medium-high heat. Add batter to the skillet in heaping tablespoons. Cook until corn cakes are golden brown, about 1 minute per side. Drain on paper towels. Continue, adding more oil to the skillet as necessary. (Batter makes about 30 cakes.)

3. To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraîcheand a small dollop of caviar.

Makes 1 loaf.

INGREDIENTS

• 2 cups sour milk
• 1 teaspoon baking soda
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup all-purpose flour, sifted
• 1 1/2 cups cornmeal, sifted
• 1/4 cup shortening melted

DIRECTIONS In a mixing bowl blend the milk with the baking soda. In a separate bowl beat the eggs. Add the salt and sugar. Blend in the milk mixture, flour, and cornmeal. Stir in the melted shortening. Mix lightly but thoroughly.

Pour the batter into a hot, greased shallow baking pan. Bake at 375° for about 25 to 35 minutes or until golden.by Elizabeth McKeon, Ralph Gevirtz, and Julie Bandy,

Here is a colorful dressing that is baked
alongside—rather than inside—the turkey.

Makes 10 servings.

INGREDIENTS

• 2cups shelled pumpkin seeds* (about 10 ounces)3/4cup (1 1/2 sticks) unsalted butter
• 4cups finely chopped onions
• 2cups finely chopped celery
• 1teaspoon dried thyme
• 1teaspoon dried marjoram
• 1teaspoon crumbled dried sage leavesgreen onion corn bread, cooled, cut into 3/4-inch pieces (about 12 cups)
• 115-ounce loaf white country-style bread, crusts trimmed, cut into3/4-inch pieces (about 6 cups)
• 1pound dried apricots,quartered
• 1/2cup chopped fresh parsley
• 1 1/2teaspoons ground black pepper5large eggs
• 4 3/4cups canned low-salt chicken broth
• 2teaspoons salt

DIRECTIONS Preheat oven to 325°F. Stir 2 cups shelled pumpkin seeds in heavy medium skillet over medium heat until seeds are golden and beginning to pop, about 8 minutes. Set aside.
Butter 15×10x2-inch glass baking dish. Melt 3/4 cup butter in heavy large skillet over medium heat. Add chopped onions, chopped celery, dried thyme, dried marjoram and crumbled dried sage. Sauté until vegetables are almost tender, about 12 minutes. Remove onion mixture from heat; cool.

Combine corn bread pieces, white bread pieces, quartered apricots and pumpkin seeds in very large bowl. Add onion mixture, 1/2 cup chopped parsley and pepper and stir to blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring bread-onion mixture to room temperature before continuing.)

Whisk eggs, broth and 2 teaspoons salt in medium bowl to blend. Stir into bread-onion mixture. Spoon dressing into prepared baking dish. Cover tightly with foil. Bake dressing 40 minutes. Uncover and bake until dressing is cooked through and top is golden brown, about 50 minutes longer.

*Pumpkin seeds are also known as pepitas. They are available at Latin American markets, natural foods stores and many supermarkets nationwide.

Makes 12 servings.

INGREDIENTS

• 1 1/2cups fresh breadcrumbs made from crustless french bread6bacon slices, chopped1/3cup all purpose flour
• 1large red onion, thinly sliced into rounds
• 1/2cup (or more) vegetable oil
• 10green onions, chopped2tablespoons (1/4 stick) butter
• 1large onion, chopped
• 8cups frozen corn kernels (about 2 pounds 6 ounces)
• 2cups whole milk
• 1cup whipping cream
• 3tablespoons quick-cooking grits
• 1/4teaspoon cayenne pepper
• 1cup (packed) coarsely grated monterey jack cheese (about 4 ounces)

DIRECTIONS Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.

Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.

Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.

Butter 13×9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)

Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.