“The joys of seasonal cooking are the simplest of pleasures, but one of the most overlooked. It brings harmony and rhythm to our days, demonstrating that simplicity and abundance are soulmates.” -Sarah Ban Breathnach
Consider this. The simple pleasure of creating a meal with the produce that came from your local farmers market, or even better, your own container garden. One of my greatest joys is loading up my market basket. Then, I decide what dinner will be. Last night it was stuffed, hot banana peppers simply because the peppers smelled too amazing to pass up. For me, ordinary days become extraordinary days when I don’t have a plan, until I do.
Whether you live in a leafy suburb or an apartment in Brooklyn, the message is the same. Embrace a seasonal mindset that calibrates your internal compass. When you do, ordinary days at the table become an opportunity to be present, and fully embrace the season at hand. Now that it’s August, whatever is not in my garden is abundantly available at the local farmers market. So what am I cooking tonight?
On the Menu
In the summer, I prefer to keep the meals simple. But simple doesn’t mean skimping on flavor in any way. Tonight, I’m grabbing some of the deep green jalapenos out of my garden, to make skillet cornbread to compliment the main course. Since the sweet corn is ridiculous right now, it’s a pot of our family’s favorite Cheddar Corn Chowder. Cornbread and chowder, a perfect combo on a summer night after the sun’s gone down. So, now it’s your turn. Grab some ingredients, pour a glass of wine, and put together a seasonal meal that celebrates this moment in time.
Happy August!
Jalapeno Cheddar Cornbread
Ingredients
- 3 cups gluten free flour *Cup 4 Cup is our favorite
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra large eggs, lightly beaten
- 2 sticks unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged, extra-sharp cheddar, grated, divided
- 1/3 cup chopped scallions, white and green part, plus extra for serving (3 scallions)
- 3 tablespoons seeded and minced jalapenos (2-3 peppers)
Instructions
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan or cast iron skillet.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Summer Corn Chowder
Ingredients
- 1 1/2 pounds bacon, chopped *This is a garnish and in our opinion, the more the better!
- 1/4 cup good olive oil
- 4 cups yellow onion, chopped
- 4 tablespoons unsalted butter
- 1/3 cup Cup4Cup gluten-free flour
- 1 1/2 teaspoons kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp turmeric
- 10 cups chicken stock
- 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
- 8 ears fresh corn
- 1 1/2 cups half-and-half
- 1/2 cup sharp white cheddar cheese, grated
Instructions
- In a large dutch oven over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve.
- Reduce the heat to medium, add the onions and butter to the pot, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
- Add the corn kernels to the soup. Then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
