Here is something a little different, but still pure comfort food.
Spiced Beef Corn Bread Cobbler
Gourmet | December 2006
1 medium onion, chopped
4 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 pound ground beef
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
3/4 teaspoon ground ginger
1 1/4 teaspoons salt
1 (14- to 15-ounce) can diced tomatoes in juice
2/3 cup non-GMO cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/3 cup whole milk
1 large egg
2 ounces coarsely grated sharp Cheddar (1/2 cup plus 2 tablespoons)
Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.
Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes. Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes.
While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 1/2 cup cheese.
Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices if desired, then pour juices over beef in pie plate.
Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.
Serve cobbler warm.
For the vegetarian option. Great with Randall's Corner's gluten-free crust if you got that in your box.
Grilled Pizza with Greens, Cheese, and Walnuts
Bon Appétit | August 2008
Adapted from a recipe by Cristina Ceccatelli Cook
1 1/4 cups warm water (105°F to 115°F)
Pinch of sugar
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
2 3/4 cups (or more) bread flour, divided
12 ounces aged Manchego cheese, or Pecorino Romano
1/2 pound cooking greens, tough stems removed, leaves coarsely chopped
2/3 cup walnut pieces, coarsely broken
2 teaspoons fresh thyme leaves, removed from stems and chopped
Freshly cracked black pepper
Extra-virgin olive oil
Pour 1 1/4 cups warm water into large bowl. Add sugar; sprinkle yeast evenly over and stir to blend. Let stand until yeast dissolves and mixture looks spongy, about 10 minutes. Mix in salt, then 2 1/2 cups flour. Stir until shaggy-looking dough forms. Sprinkle work surface with 1/4 cup flour; turn dough out onto work surface. Knead dough until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes. Dust dough all over with flour. Place in clean large bowl. Cover with plastic wrap and towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Knead dough down. Dust lightly with flour. Divide into 4 equal pieces. Place on work surface. Cover dough with kitchen towel and let rest 30 minutes.
Prepare barbecue (medium-high heat). Working with 1 dough piece at a time, stretch and roll out on lightly floured surface to 9- to 10-inch round. Grill until beginning to color, about 1 1/2 minutes per side. Transfer crusts to baking sheets. DO AHEAD: Pizza crusts can be made 6 hours ahead. Let crusts stand at room temperature.
Heat 1-2 tablespoons of olive oil in a medium pan. Saute the chopped greens over medium-low heat until wilted, about 5 minutes.
Thinly slice cheese; arrange atop crusts, leaving 1/2-inch plain border. Cover cheese with cooked greens, then scatter walnuts over.
Prepare barbecue (medium heat). Working in batches if necessary, transfer pizzas to grill. Cover and cook until cheese softens and crust is golden on bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper and thyme; drizzle with olive oil. Cut into wedges and serve.