Gabrielle Myers Writer, Chef, and Teacher
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Savory Oyster Mushroom and Cornbread Pudding

12/31/2019

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Serves 4 as an entree/meal or six as an appetizer

This recipe calls on the earlier blog recipe for Chive and Sage Cornbread, and dresses it up into a savory meal. You can serve this dish for brunch, lunch or dinner, it is delicious warm or cold, and nothing beats it flexibility. While the ingredients here work so well together, you can easily play with this base recipe to express your seasonally creative side. Consider substituting the herbs listed below with pea green in the spring or basil in the summer. The oyster mushrooms can be replaced with morels in the spring as well, or consider a more drastic switch such as roasted peppers in the summer. Instead of capers, brined green olives or caper berries could add another dimension. The point is, once you master the basics of bread pudding, or of any dish, you can customize what you put in the pan or baking dish to what you enjoy and what you can get at the height of ripeness. 

    As a new feature to this blog, I have created a YouTube channel, and this is the first recipe to be featured! Please check it out, like this video, and subscribe to and share the channel. Here’s the link: https://www.youtube.com/watch?v=FDK5AAQDms8

4 cups gluten and dairy free cornbread 
2 cups unsweetened almond milk
2 large eggs, beaten
3 cups oyster mushrooms, which should cook down to approximately 3/4 cup cooked*
1/2 teaspoon salt

3 tablespoons smoky cheddar cashew butter (or another savory type of cashew butter)
1 tablespoon capers, rinsed 
1/4 teaspoon cracked black pepper
3-4 cloves chopped garlic 
1 teaspoon smoky paprika
1/2 tablespoon fresh oregano
1/2 teaspoon fresh parsley 
a dash of cayenne 


1. Preheat an oven to 250 degrees Fahrenheit.
2.Cut the cornbread into 1 inch squares. Put the squares on a parchment lined sheet tray or a baking sheet and toast them in the oven for about 20 minutes, or until they are dried on the sides and slightly golden in color. 
3. While the bread squares are toasting, sauté the oyster mushrooms.     
    A. Pull the mushrooms apart so that they are in evenly thin strains or chunks, about 1/2 inch in thickness.

    B. Heat up a sauté pan until it is hot, add in a tablespoon of olive oil to lightly coat the pan, and immediately throw in the mushrooms. The ‘shrooms will melt and release liquid before browning. Once the ‘shrooms slightly brown, add a little salt, and remove them from the pan. Set the ‘shrooms aside to cool. 

4. Turn the oven up to 350 degrees Fahrenheit. 
5. Assemble all of the ingredients so they are easily accessible.
6. Mix the eggs and almond milk together in a large stainless steel bowl, then whisk in all of the other ingredients except for the cornbread squares. 
7. Once the other ingredients are whisked in, fold in the cornbread squares and mix until well incorporated. 
6. Oil a baking dish with a thin coating of olive oil.
7. Pour the pudding mixture into a baking dish and gently even out the mixture. 
8. Place the dish in the oven and bake for 40-50 minutes. When finished cooking, you should be able to place a fork in the center and it should come out mostly clean of egg material (the fork will be most, but large egg chunks won’t cling to it). 
9. Once cooked, pull the pudding out of the oven and let it cool and set for at least 10-15 minutes. The pudding can be served warm or set aside in the refrigerator for a meal the following day, or in two or three days. ​


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Fresh Chive and Sage Cornbread

12/21/2019

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Serves 5-6 

    The soft crumb and tender moisture of cornbread is unmatched by any other bread. For winter festivities this bread can easily be made into savory stuffing, served as a side to an entrée, or sliced in half lengthwise for a post-celebratory sandwich of leftovers. This recipe elevates the usual cornbread by adding honey and freshly harvested herbs, which infuses the bread with a sweet floral aroma and taste. 
    So many of the wheat, and thus gluten heavy dishes that exist in our cuisine are completely unnecessary. I’m convinced that wheat flour is the base in the bulk of recipes that it appears in simply because it is cheap and readily available, not for the texture, flavor, and almost nonexistent health benefits that it contains. There is no need to use wheat flour in cornbread. By mixing the cornmeal with white rice flour, one avoids gluten and wheat allergens while maintaining the lightness and balance that a mild flour imparts. This recipe easily replaces buttermilk’s sweet tang by adding apple cider vinegar to unsweetened almond milk, which makes the bread available to those with dairy allergies.
    For a winter warming stuffing, once the bread is cooled, cut it into small squares and let it air dry for a day or two or set it in a convection oven at 200 degrees Fahrenheit for about 30 minutes, turning it occasionally to ensure even drying.

1 1/3 cup unsweetened almond milk
2 teaspoons apple cider vinegar
1 cup medium ground cornmeal 
1 cup white rice flour (for more health benefits, try brown rice flour)
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ cup extra virgin olive oil 
¼ cup honey
¼ cup thinly sliced fresh chives
1 teaspoon chopped fresh sage
2 eggs 
½ teaspoon salt 
Dash of cayenne pepper powder

1. Preheat the oven to 375 degrees Fahrenheit. 
2. Add the vinegar to the almond milk, mix, and set aside for 10 minutes. 
3. Whisk together the acidulated milk and cornmeal, and set the mix aside for 10 minutes. 
4. Combine the white rice flour, cayenne, baking soda and powder, and salt in another bowl. Mix these ingredients together. 
5. After the 10 minutes have passed, add the olive oil, honey, eggs, and chopped herbs to the cornmeal/almond milk mixture. Whisk these ingredients together.
6. Fold the wet ingredients into the dry, and mix well. 
7. Divide the corn bread batter into two glass baking dishes coated in a thin layer of olive oil. 
8. Place the dishes in the oven and cook the mixture for about 20-25 minutes. Midway through the cooking process, turn the dishes around in the oven to ensure even baking. Test to see if the cornbread is cooked after 20 minutes. If the bread is cooked, one should be able to place a toothpick or fork in the center that comes out clean of batter, with only an occasional crumb clinging to it. 
9. Let the bread cool for about 20 minutes before serving. If you do not want to serve the bread immediately, once cooled, cover it. The cornbread can last for a few days out of the refrigerator or up to a 10 days in the frige.
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