Rhode Island Jonny Cakes or Hoe Cakes

Thanks to Chef Phillip and Malinda, of Professor Chef in North Providence, Rhode Island, for sharing this historic recipe with us for Cooking Across America.

Serves 6–8

Rhode Islanders take their Jonny cakes so seriously that they hold baking and eating contests every year. The original cakes were made from ground dry Indian corn (maize) kernels. The slaves working in the fields would prepare these and sear them on the flat side of a hoe, which was heated by the sun or over a fire.

2 cups boiling water

4 cups stone-ground white cornmeal

1 teaspoons. kosher salt

1 Tablespoon unsalted butter, at room temperature

½ –1 cup molasses

Bring water to a boil in a saucepan on the stove; mix it into the cornmeal

in a large bowl. Add salt, butter, and molasses; mix thoroughly.

Dough should be quite stiff. (If necessary, add cold water 1 tablespoon at a time until the consistency is right. If you only use ½ cup of molasses, you will likely need to add some water.)

Spread the dough in a thin layer on the bottom of your griddle or frying pan, pressing down to spread out the dough and to make the cake as thin as possible. Set a griddle or frying pan on medium heat. Prick all over with a fork to aid in cooking the center of the cake.

When the cake begins steaming up through the holes, it is probably cooked on the underside, so loosen it from the pan, flip it onto a plate, and then slide it back into the pan to cook the other side.

Once finished cooking, these can be stacked on a plate. Serve immediately with butter or honey.

Pasta with Chicken and Asparagus

Growing up we looked forward to certain meals my Dad made… this one became one of our favorites. Now that we are married my sisters and I have incorporated this recipe into our repertoire!

1 pound fresh asparagus, cut into 1 ½” pieces

1 pound boneless, skinless chicken breast, cut into 1” cubes 

2 TBL butter

3 TBL shallots, finely sliced

1 cup heavy cream

1/16 TSP crushed red pepper flakes

1/8  TSP nutmeg

¼ pound Gorgonzola cheese, crumbled

½ TSP dried tarragon

1 pound fettuccine, cooked

½ cup Parmesan cheese, freshly grated

Kosher salt and freshly cracked pepper

Drop the asparagus into boiling water for about 2 minutes and drain. Set aside.

Season chicken with salt and pepper.  Heat butter in skillet and add chicken, stir and cook for about 1 minute or until the chicken begins to brown. 

Add shallots and cook briefly, about 30 seconds.

Add cream, red pepper flakes and nutmeg.  Bring to a simmer. 

Stir in asparagus and Gorgonzola cheese.  Cook until cheese melts.  Add tarragon and season with salt and black pepper to taste.

Toss with pasta and serve with grated cheese. 

Eating Across America in Atlanta!

Three nights, Three GREAT restaurant experiences in Atalanta!

 Empire State South

The taxi driver said, this is the address but we were both equally surprised when we looked up to see a 4 story parking lot!  He assured me there was a restaurant between the buildings.   Awh… bright yellow tables and chairs welcomed you to the patio seating area, while inside …..White washed turquoise blue walls, a country bench topped with a peg board adorned with colored scarves…. You immediately hear the clang of dishes and the buzz of multiple conversations going on all at the same time. No doubt, packed on a weeknight, is always a good sign.

Ambience is key to me along with fresh ideas and flavor combinations… both can be found here. Roasted Baby Beets, boiled peanut miso, crisp chicken skin, basil, pickled plum = brilliant! I loved the combination of basil and beets.  Georgia Shrimp followed with leeks, herb whey broth and puri bread.  Delish! Dessert was equally as appealing with an interesting twist, suggested coffee pairing freshly prepared and poured at your table.  Luau Treats – haupia, coconut coffee meringue, caramel sauce, latik, toasted hazelnuts, caramel and coffee ice cream.  A perfect sweet ending – light with burst of flavor throughout.

Country Comfort Rating… Atlanta’s young and trendy “farm to table”  ****

Sotto Sotto

Atlanta offers many neighborhoods each with its own unique setting and with its own style.  Sotto Sotto sits in Inman Park among many other restaurant gems. I was drawn to their Northern Italian food and open kitchen. Our waitress recommended dishes people come back for… Insalate with Argula, pistachios, roasted beets and BLU DI BUFALA (if you love blue cheese and the consistency of mozzarella – you will be in heaven)!  They make their risotto with Carnoroli rice, which makes it thick and creamier.  I also tried the Ravioli DI MICHELANGELO veal, chicken, pork ravioli, butter sage sauce with melted in my mouth!  Desserts Zuppa al Cioccolato or Panna Cotta will definitely be a perfect way to end a perfect meal!

Country Comfort Rating…. Don’t miss it!

4th and Swift

Walk into a large old factory with exposed pipes and brick walls contrasts with upscale décor. One writer described it perfectly as “industrial chic”. I say a high end farm to table

I started with Salad of Mary’s Heirloom Lettuces -Ice Wine Strawberries, Parmesan Sablée, Toasted Pistachios, Ricotta, Sorghum Vinaigrette.  Then tried the Chef’s specialty –“Three Little Piggies” The name peaked my curiosity so I just had to try it. Berkshire Pork Loin, Wilted Spinach, Cotachino, Chicharron Popcorn, Pickled Red Grapes  As if I wasn’t already impressed…. The pastry chef made a dessert with acclaimed as the best we ever had!  Steamed English Toffee Pudding Butterscotch Sauce, Cinnamon Cream, Dried Apples.


Country comfort Rating… take yourself out of midtown and to a dining experience you won’t forget!!

Grilled Octopus at 4th and Swift! 

Angel Food Cake with Chocolate Shavings

My best friend from high school, Lorraine Ott,  is the epitome of a home cook!  When you walk into her  home you are sure to be greeted with the aroma of something wonderful in the oven.  A pot of coffee goes on and we sit to enjoy conversation, friendship and homemade delights.  

Serves 8

1¼ cups cake flour

11⁄2  cups superfine sugar, separated

14 large egg whites, room temperature

1¼ tsps cream of tartar

1 cup  chocolate shavings (use a mixture of  a good quality milk, bittersweet, and semisweet chocolate shavings)

Heat an oven to 350°F. Prepare a bundt pan by generously spraying with baking spray. Sift flour into a bowl, and then resift with ¾ cup of sugar.

Beat whites until frothy, add cream of tartar, and mix until it comes to 3 times the original size (about 3 minutes). Slowly add ¾ cup of sugar, and beat for 2 minutes more on high until firm and glossy.

Gently fold in the flour mixture in 3 additions. Then fold in chocolate shavings. Pour into the bundt pan. Bake for 40-45 minutes or until the top is golden-brown.

*As an alternative, substitute 1⁄2 cup of white chocolate shavings and ½ cup of fresh raspberries or 1 cup of raspberries alone.

This recipe can be found in Country Comfort: Summer Favorites ~ enjoy!

Chocolate Chip Cookies ~ my favorite!

When it comes to desserts, I am always on the quest to find  the best recipe for the traditional classics. I have tried multiple chocolate chip cookie recipes over the years, but this one has now become my favorite. Picnics are a perfect time to serve them, since they are easy to pack and are enjoyed by all ages!

Makes 2 dozen

1 cup butter, softened

1 cup sugar

½  cup brown sugar

2 large eggs, at room temp.

2 tsp vanilla extract

2 cup flour

1 tsp baking soda

1½ tsp sea salt

2 cup semisweet chocolate chips

1 cup broken walnuts (optional)

Preheat an oven to 350°F. Beat the first 5 ingredients until light and fluffy (approximately 3 minutes on high). 

Sift together flour, baking soda, and salt. Blend the flour mixture into the sugar mixture.

Gently stir in chips and chopped nuts (if using) with a wooden spoon. Drop cookies by the scoopful approx. 3 inches apart on a cookie sheet covered with parchment paper. Bake for about 8-10 minutes. When slightly cooled, use a spatula, take the cookies off the cookie sheet, and cool on wire racks.

Chef’s Tip: If you prefer a crisper cookie, refrigerate the dough for 1 hour before baking, and always try to use a good-quality pure vanilla extract and chocolate.

Recipe can be found in  Country Comfort: Summer Favorites

Sicilian Mint Sauce

I am sharing one of my dad’s recipes. It was originally made by my  Grandma Navoni. As often happens, she never wrote it down. But my dad painstakingly tried to replicate it and finally did!  Growing up, it was one of our favorites, especially since he used fresh mint from our garden, and served it at room temperature, making it the perfect dinner on a hot summer’s night. Today, it is especially meaningful, having spanned over generations, from my grandmother down to my daughter, Chef Nicole, who features it on the menu in the restaurant where she works.

This one is very easy and requires no cooking at all!

Serves: 6

1(28oz) can Crushed tomatoes or Plum tomatoes, coarsely chopped

1/4 cup Extra Virgin Olive Oil

3  cloves  garlic, minced

½ cup loosely packed fresh mint leaves (torn into small pieces)

½ tsp Kosher salt

½ tsp  freshly cracked black pepper

¼  cup dry white wine (like Chardonnay)

1 lb. cooked pasta 

Mix all the ingredients, except the pasta, in a bowl. Set aside in a refrigerator (it is best after 1 day). Just before serving, bring the sauce to room temperature. Pour over the cooked pasta.

 This recipe is featured in Country Comfort Cookbook:Summer Favorites

Tuesday's Tip ~ cooking with fresh herbs

Rather than chop fresh mint leaves, it is best to tare tear them with your hands into small pieces, in this way the leaves bruise and release the mint oil.

(see Sicilian Mint Sauce) 

Frying Pan Fudge Cake

Thanks to Ron Popp  of Wheat Fields Catering  in  Omaha, Nebraska for sharing the following recipe with us for Cooking Across America.  If you bake you will keep saying to yourself, "This doesn't look like anything I have ever prepared before?!"  But I can guarantee that after tasting it ~  you will preparing it again and again!  I would describe it more as a "Pudding Cake."

Serves: 6-8 

Cake

2⁄3 cup white sugar

2 sticks (1 cup) unsalted butter, room temp.

1 cup all-purpose flour

½ cup milk or heavy cream

3 oz unsweetened chocolate, melted

Topping

½ cup brown sugar, firmly packed

2⁄3 cup white sugar

3 rounded tablespoons cocoa

1½ cup boiling water

1 tablespoon pure vanilla

Cake

Preheat an oven to 350°F. In a mixing bowl, mix the sugar and butter thoroughly. Then add flour and milk (or heavy cream), and mix, again. Fold in chocolate and mix thoroughly. Place this mixture evenly in the bottom of

a well-greased, deep, iron frying pan (7  inches) with iron handle for baking.

Topping

In a small bowl, mix together sugars and cocoa. Place this mixture atop the first mixture.

Mix water with vanilla, and pour atop the second mixture. Place in the preheated 350°F oven. Bake for about 40 minutes or until the top mixture sets up like a stiff pudding. Serve warm and top with fresh whipped cream.