Recipes

• EASY CHICKEN POT PIE – Gluten Free

  

  Gluten Free Easy Chicken Pot Pie

  1 lb chicken breast, cooked and shredded

  2 Tablespoons of rice flour

  2 Tablespoons of olive oil

  1/2 teaspoon dried mustard

  1/2 teaspoon salt

  1/4 teaspoon pepper

  5 carrots, sliced/diced thin

  1 can quartered artichokes

  1/2 of a large red bell pepper

  1 pkg of sliced mushrooms

  3/4 cup of sweet peas

  1/2 cup boiling onions or regular onions, diced

  1 3/4 cup of chicken stock (homemade or gf brand)

  1 Tablespoon fresh basil, chopped finely

  3 Tablespoons of sour cream

  1 clove garlic, minced

  Topping

  1/2 cup of cornmeal

  1/4 white rice flour plus 2 Tablespoons

  2 Tablespoons of tapioca flour

  3/4 teaspoon of xanthan gum

  1 1/2 teaspoons of baking powder

  1/2 teaspoon of salt

  1 Tablespoon honey

  3/4 cup of milk

  2 Tablespoons of olive oil

  Directions:

  Chop/dice/thaw the vegetables for the chicken pot pie. To prepare the boiling onions, boil them for 2 minutes and then immerse them in cold water. Cut off the ends of each onion, slip off the skin, and cut a shallow ‘x’ on the bottom.

  In a Dutch oven, heat 2 Tablespoons of olive oil over medium heat. Add the 2 Tablespoons of rice flour, 1/2 teaspoon of dried mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook about 2-3 minutes until bubbly and foamy. Slowly whisk in the chicken stock. Return to boiling. Add the vegetables and basil and simmer for ten to twelve minutes or until tender. Add the cooked chicken and the sour cream; combine well. Put the vegetable mixture in a 9×13 baking dish.

  Preheat oven to 425 degrees.

  To prepare the topping, combine the dry ingredients in a small bowl and whisk together well. In a large bowl, combine the honey, milk, and olive oil. Add the dry ingredients and stir until moistened. Spread on top of the vegetable mixture.

  Bake, uncovered, about 30 minutes or until lightly browned. Let stand for 15 minutes before serving.

  Serves about 6

• Gray’s Corn Crackers Recipe

   

  “Your holiday guests will be impressed that you took the time to make these crackers from scratch…”

  1 cup all-purpose flour
  1 cup Gray’s Grist Mill Jonnycake Meal – stoned ground and alway freshly ground
  1 teaspoon kosher salt, plus more for sprinkling
  5 black peppercorns crushed
  3 tablespoons sugar
  1 teaspoon baking powder
  1/2 cup whole milk
  4 tablespoons unsalted butter, melted
  1 teaspoon finely chopped shallots
  1 teaspoon finely chopped fresh thyme

  Preheat the oven to 400 degrees.
  Combine the flour, cornmeal, salt, peppercorns, sugar and baking powder in a large mixing bowl.
  Place the milk, butter, shallots and thyme in a blender and process for about two minutes, or until well incorporated. Pour the milk mixture into the  flour mixture and work the two together with your hands, kneading the dough with your fingers, until a pliable dough forms.
  Use  a rolling pin to roll the dough out between two sheets of parchment paper to a thickness of 1/4 inch or less. Place the bottom parchment with a dough cylinder on a baking sheet. Sprinkle the dough with about 1 teaspoon salt and bake for 8 to 10 minutes, or until golden around the edges.
  Remove the dough form the oven and cut it into 2-inch squares or, if you prefer, diagonal shapes. (There is no need to separate them at this stage; they will break apart easily once fully baked.) Return the cracker to the oven and bake until golden brown, 10 to 15 minutes. Allow to cool to room temperature and serve.
  The crackers will keep in an airtight tin or glass jar at room temperature for up to two weeks.
  Serves: 6 to 8.

  This recipe is adapted from “The Italian Table: Eating Together for Every Occasion,” by Ron Suhanosky

   

• “Jonny-Cake” Recipe Made In the Oven

  
  3 tablespoons butter
  1/2 cup sugar
  2 eggs, lightly beaten
  1 1/4 cups Gray’s Grist Mill Johnny Cake cornmeal
  3/4 cup flour
  1 tablespoon baking powder
  1 teaspoon salt
  1 cup milk
  2 teaspoons butter
  Fresh Butter
  Dark molasses

  Preheat oven to 375° F.
  Cream together the 3 tablespoons butter and the sugar.
  Add the eggs and beat until light and fluffy.
  Sift together the cornmeal, flour, baking powder, and salt. Add, alternately with the milk, to the creamed mixture.
  Meanwhile, grease a 9- or 10-inch cast-iron skillet with the 2 teaspoon butter and place it in the heated oven until the butter is sizzling hot.
  As soon as the batter is mixed, pour it into the hot skillet and place the skillet immediately back into the hot oven. Bake until firm and the surface is lightly browned – about 30 minutes.
  Cut into wedges and serve warm with plenty of fresh butter and dark molasses.
  Make 6 to 8 serving.

• Jonny-Cake Turkey Stuffing Recipe

  A COGGESHALL THANKSGIVING FAMILY TRADTION
  handed down by Emily May (Coggeshall) Battcher or Bristol, RI.

  STEP ONE: Make day of two ahead
  1 lb. Gray’s Grist Mill Jonnycake Meal
  1 tsp. salt
  Boiling Water
  1 cup milk
  Make thick Jonnycakes and fry on a greased (Crisco) griddle until browned on both sides. Let cool. Refrigerate until ready to make the stuffing.

  STEP TWO:
  1/4 lb. salt pork minus rind
  3 large onions
  2 large loaves stale white bread
  Jonnycakes
  salt and pepper
  1 box Bell’s poultry seasoning

  Grind onion and jonnycakes. Place in large bowl. Wet bread with water, squeeze out the excess and break into a bowl. Add salt and pepper, poultry seasoning; mix well. Taste. Use up to one 1 oz. Bell’s. Grind salt pork and mix thoroughly with other ingredients. Stuff turkey and cooked as directed.

  Thank You

• Lacy Cornbread Recipe

  GREAT FOR DINNER OR BRUNCH

  

  1 cup Gray’s Grist Mill Johnnycake Meal
  1-3/4 cups water
  1 small onion, finely chopped
  2 tsp salt
  Dash of pepper
  Hot oil

  In a bowl, gradually stir cornmeal into water. Add onion, salt and pepper and combine the mixture.
  In a skillet, heat 1/4-inch oil to 370°. Drop batter by heaping tablespoons into the oil and fry the rounds, turning them once, until they are golden. Drain them on paper towels. Serves 6 to 8.

   

• Rhode Island Shortcake with Fresh Strawberries Recipe

  “We make our shortcake biscuits with jonnycake meal, a fine white cornmeal made from Narragansett Indian corn. It is stone-ground at Gray’s Grist Mill in Adamsville, Rhode Island. The cornmeal adds a unique flavor and texture to the biscuits. The ginger enhances the taste of the fruit. Look for ripe, juicy, fragrant berries.” Cucina Simpatica – Robust Trattoria Cooking by  Johanne Kelleen & George Germon

  Shortcake Biscuits
  1 1/2 cups unbleached flour
  1/2 cup Gray’s Grist Mill stone-ground white cornmeal
  3 tablespoons sugar
  4 teaspoons baking powder
  4 tablespoon cold unsalted butter, cut into 12 pieces
  1 teaspoon minced fresh ginger
  1 1/4 heavy cream
  Flour for dusting the dough
  Assembly
  2 cups heavy crean
  1 teaspoon pure vanilla extract
  1 quart fresh strawberries, hulled and sliced
  2 to 3 tablespoons confectioner’s sugar

  
  1. Preheat the oven to 425 degrees and lightly butter a baking sheet.
  2.  Combine the flour, cornmeal, sugar, and baking powder in the bowl of a food processor fitted with a steel blade. Pulse a few times.
  3. Add the butter and ginger and pulse 18 to 20 times, until the mixture resembles coarse meal.
  4. Transfer the dry ingredients to a mixing bowl, making a well in the center. Pour 1 cup of heavy cream into the well and quickly stir in the dry ingredients with a fork to form a mass.If the mixture seems too dry and does not hold together, add more heavy cream, a tablespoon at a time. (up to 1/4 cup)
  5. Turn the dough onto  a pastry board and knead a few times to incorporate any dry particles; then gently pat the dough into a rectangle 1 1/4 inches thick.
  6. Cut the dough into 6 to 8 squares or rounds and place them on the baking sheet. Bake the shortcakes for 12 to 14 minutes, until they are golden.
  7. Transfer to a rack and cool for 5 to 10 minutes. The shortcakes are best when served just baked and still warm. If you must bake them a few hours ahead, do not reheat; serve them at room temperature.
  8. To assemble  and serve, whip 1 cup of heavy cream with the vanilla until stiff.
  9. Split the shortcakes horizontally, placing the bottoms on serving plates. Pour the remaining cup of cream over the biscuits and top with berries. Sweeten the berries to taste by sifting confectioners’ sugar over them. Add a dollop of whipped cream, cover with remaining shortcake halves, and garnish with whipped cream.

  Note: “You may substitute the yellow or white cornmeal available at any supermarket, but the Gray’s Grist Mill Johnny Cake Meal is without question a superior product” Cucina Simpatica

• Grays Johnnycake Recipe

  Neither Thick nor Thin
  1 cup stone ground white cornmeal
  1 teaspoon salt
  2 teaspoons sugar
  1 cup boiling water
  4 tablespoons to 1/2 cup of milk

  Mix the three dry ingredients in a bowl
  Add boiling water
  To thin batter stir in milk 1 tablespoon at a time
  Drop by the tablespoon into a well grease and hot 375º griddle
  Cook 5-6- minutes on each side until golden brown

• New England Brown Bread Recipe

  

  “It is no coincidence that that the method used to bake this bread, steaming, is similar to one used by the native Indians of New England, who taught us how to use corn as a grain for bread. The most famous of our region’s bread, this wholesome blend of wheat, rye and corn flours is suitable for our diets today as it was 300 years ago.” Jasper White’s Cooking From New England

  1 tablespoon unsalted butter for greasing
  1 1/2 cups brown-bread flour*
  1/3 cup molasses
  1 teaspoons baking soda
  ½  teaspoon salt
  1 cup milk
  ½ cup dried currents or raisins
  Preheat oven to 325°

  *Equal parts of Gray’s Grist Mill Jonny Cake corn meal, rye meal and whole wheat flour

  1.Generously grease a 1-quart pudding mold or 1 pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.
  2. Fill the mold or coffee can with batter. It should come up about tow-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
  3. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
  4. Place in the preheated oven and allow to steam for 2 hours checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread. It will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.

• East Bay Style Johnny Cakes Recipe

  1 cup johnnycake meal
  1 teaspoon salt
  1 teaspoon sugar
  1 cup milk
  1 cup water

  Combine dry ingredients in a bowl. Add milk and water and mix thoroughly. Grease a large skillet with butter, margarine, or bacon fat, and place over moderate heat. Pour a few tablespoons of batter into the skillet to form a cake 2-3 inches wide. Fry until the edges of the johnnycakes are brown, then flip. Keep the batter thin, adding more milk as necessary. Serve with lots of butter and maple syrup. (Rhode Islanders also serve johnnycakes with stews instead of dumplings.)*

  Recipe from “the Great New England Food Guide” by Kathy Gunst and John Rudolph, as reprinted in the San Diego Union, November 1988.

• Gray’s Grist Mill Indian Pudding Recipe

  Indian Pudding
  2 1⁄2 tablespoons unsalted butter
  3 cups milk
  5 Tablespoons johnnycake meal
  1/3 cup molasses
  1/3 cup maple syrup
  1⁄4 teaspoon salt
  1⁄4 teaspoon ground cinnamon
  1⁄2 teaspoon ground ginger
  1 egg beaten
  1 cup cold milk
  Heavy or light cream for serving
  Preheat the oven to 300 degrees.
  Grease a 1 1⁄2 quart baking dish with 1 tablespoon of the butter; set aside.
  Heat 3 cups of milk in a saucepan until it is close to a boil.
  Add the cornmeal and reduce heat to low. Stir until the mixture thickens
  (about 5 minutes).
  Remove from the heat and add the remaining butter, the molasses, maple
  syrup, salt, cinnamon, ginger and egg.
  Pour into buttered mold or dish.
  Place in the preheated oven and bake for 30 minutes.
  Pour the cold milk over the pudding and return to the oven.
  Cook for 1 hour and 30 minutes to 1 hour 45 minutes more or until the top
  is brown and crisp. Serve hot with cream. Serves 6 to 8 people.