Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes

Serves 8

- Prep: 20 minutes
- Cook Time: 20 minutes

Implements: 10-inch Cast-Iron Skillet, Two Large Bowls, Standard Whisk, Rubber Spatula.

1 1/4 cups yellow cornmeal 
3/4 cup all-purpose flour 
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon coarse salt
1/8 teaspoon coarsely ground black pepper
2 large eggs
1 cup buttermilk 
1/4 cup plus 2 tablespoons flavorless vegetable oil 
1 cup corn
1/2 cup plus 2 tablespoons coarsely shredded smoked Gouda 
2 tablespoons finely chopped olive oil-packed sun-dried tomatoes, rinsed and drained 
1 tablespoon finely chopped fresh Italian parsley

1. Preheat the oven to 400°F. Place a 10-inch cast-iron skillet over low heat on the stove top and leave it to heat while preparing the batter for the corn bread.

2. In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and black pepper, and stir with a standard whisk to mix. In a second large bowl, whisk together the eggs, buttermilk, and ¼ cup of the oil until blended. Stir into this second bowl the corn, 1/2 cup of the cheese, the ham, the tomatoes, and the parsley.

3. Make a well in the center of the dry ingredients. Add the buttermilk mixture and fold together with a rubber spatula just until blended.

4. Drizzle the heated skillet with the remaining 2 table-spoons of oil, tilting the pan to coat evenly. Immediately add the batter (the oil will sizzle and bubble up around the edges to coat the sides of the skillet), and spread it to the edges of the skillet, using a rubber spatula. Sprinkle the top with the remaining 2 tablespoons cheese.

5. Bake for 18-20 minutes, or until the top is golden and the edges have pulled away from the sides of the skillet. Serve hot or at room temperature, cut into wedges.

Creamy Savoy Cabbage with Carrots

This is a quick and easy side dish and a good way to use up leftover veggies. 1/2 of this recipe is perfect for two servings with dinner.

1 large Savoy cabbage
4 large carrots
3.5 T butter
4 T heavy cream
pinch nutmeg
salt & pepper to taste

Use hand chopper to chop cabbage into fine pieces. Do the same with the carrots. Boil water in a pan and add veggies, cooking for 6 minutes. Drain. Add butter, cream, and season to taste.