Concord Grape Cornmeal Cake

10 servings - Prep time : 20 min - Cook time : 45 minutes

Ingredients:

2 Tbsp unsalted butter, melted, cooled

1/2 cup + 2Tbsp all-purpose flour
1/2 cup yellow cornmeal

1 tsp baking powder

1/2 tsp kosher salt
2 large eggs
1/2 cup sugar
1 tsp finely grated lemon zest
1/4 cup vegetable oil
6 Tbsp buttermilk
2 Tbsp honey
1/2 lb Concord or black grapes, stemmed, seeds removed, divided

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• Preheat oven to 350F. Buuter 8*8*2 baking dish.
• Melt butter.
• Whisk flour, cornmeal, baking powder and salt in a medium bowl, set aside.
• Whish eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and melted butter, whish to blend. Whish in flour mixture, them buttermilk. Stir in honey, being careful not to fully incorporate. 
• Pour batter into prepared dish. 
• Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake. 
• Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. 
• Remove from oven and scatter remaining grapes over cake. 
• Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. 
• Transfer ro a wire rack. Let cool slightly in pan. Serve warm, or at room temperature. 

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From Bon Appetit magazine

Tuscan Chicken Stew

15 servings - Prep time : 60 min - Cook time : 1 hour 45 min

Ingredients:

1 5-6 lb. whole chicken
2 cups water
4 cups chicken broth
2-3 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1 bay leaf
4 stalks celery, diced
3 carrots, diced
1 large onions, diced
5 medium red potatoes, sliced
1 15-oz. can great northern beans, drained and rinsed
1 tsp dried thyme
6 cloves garlic, minced
1/2 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning

4 roma tomatoes, halved lengthwise and sliced

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• In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 tsp salt, 1 tsp black pepper and bay leaf, covered, over medium-low heat for one hour.

• Remove chicken and set aside to cool.  

• Pour broth through strainer and add broth back to Dutch oven.

• Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1-2 tsp salt (this depends on how salty your prepared chicken broth is – salt to taste) and 1/2 tsp pepper.  Reduce heat to medium and cook, uncovered for 45 minutes (cooking this uncovered will help reduce it and enhance the flavor).

• Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside.  

• Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine.  

• Cover pot, remove from heat and let stew rest for 30 minutes.  

• Stir and serve.

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From SouthYourMouth.blogspot.com