Johnny Bluecake (Blue Cornbread)

This is my favourite cornbread.  I've been making it
for many years, and this year decided to add blueberries
to it - a perfect combination! 

It keeps very well - up to a week refrigerated - and
toasts beautifully.  Great as a dinner accompaniment
or as breakfast or snack with honey or jam and/or cheese.

(Pictured above with Baked Salmon)

This recipe has 3 versions: Regular, Light and Lightest.
All versions keep well and toast well.

Johnny Bluecake (Blue Cornbread) - regular version

1/2 cup blue cornmeal
1 cup all-purpose flour
2 tsp baking powder
dash of salt
2 tbsp sugar
1/2 cup blueberries, dusted in flour

Combine above ingredients in bowl, and add:

2 eggs, slightly beaten with *1/4 cup oil
3 tbsp yogurt
*1/4 cup millk

Beat till combined; bake in buttered 9" pie plate
at 375 F for 30 minutes.

*Light version:

Replace the 1/4 cup oil with 2 tbsp oil and 2 tbsp applesauce,
and use only 1/4 cup milk.

*Lightest version:

Omit the oil entirely,
and use 1/2 cup plus 2 tbsp milk.

Minted Tomato and Pea Salad

This refreshing salad goes well with seafood, chicken or cold meats. 

(Shown above with chilled baked salmon and simple potato salad.)

Minted Tomato and Pea Salad

1/2 cup baby spinach
2 roma tomatoes, seeded & diced
1/4 cup shelled fresh english peas or frozen peas
2 tsp cider vinegar
1/4 tsp sugar
dash of salt
5-8 mint leaves, chopped
2 tsp Extra-Virgin Olive Oil (EVOO)

Cook fresh peas for 3 minutes in boiling water; drain and refresh in
cool water, then drain and add to tomatoes.  Add nest 4 ingredients
and marinate for at least 1/2 hour. 

Strain peas & tomatoes, reserving vinegar.  Top baby spinach with
peas & tomatoes, add EVOO to reserved vinegar, and pour over top of
salad.

Pineapple-Ginger Chutney

This is a re-creation of my father's Pineapple-Ginger Chutney,
which he originally came up with to accompany roast duck

and also to glaze it.  I had been in the kitchen with him whenever
he made it, but he had never written it down.  This Father's Day I
decided to make it a goal, and after careful recollection and planning,
was immediately successful.

It's wonderful served with a cheese plate or cold meats.

Warning:  This Chutney Is Extremely More-ish!  I kept one jar and
gave 3 away; now I'm making more today!

 

Laurie Webster's Pineapple-Ginger Chutney:

(makes approximately 4 half-pints)

*1 1/2 fresh pineapples (approx. 6 cups: 4 cups diced
plus 2 cups ground with juice),  

*or

1 pineapple, diced, with 1 can (2 cups)  crushed pineapple w/juice

1/2 cup red onion, diced

1 1/4 cups cider vinegar

2 cups demerara sugar

1 1/2 cups pitted dates, halved

1 1/2" knob fresh ginger, peeled & grated coarsely

1 tsp ground ginger

1 tsp salt

Combine all ingredients in deep heavy saucepan.  Bring to boil

on medium heat, stirring twice, then skim the scum off the top and

lower the heat.  Continue to simmer, on low heat and stirring regularly,

for 35-55 minutes, or until the mixture is thick.

Put into prepared jars (sterilized and kept warm in a 325 F oven
on a baking sheet till needed), top with the lids & rings,

& let cool.  If the seal is not formed, process in boiling water
bath for 20 minutes. Let cool, tighten the rings and store.