Gumbo Z’herbes with Yeasted Corn Biscuit Dumplings

Gumbo Z’herbes

If you know me you know I love greens.  I go to them for comfort, for quick meals and just about any reason, now that I think about it,  I am not even sure I need a reason.

There was a day not all that long ago when I would always add some sort of smoked pork or, at the very least, smoked turkey legs to the greens.  At some point we started to eat  less meat and started to enjoy vegetables for being vegetables.  Since those days of long ago I have added the pork back to my greens on occasion and each time I do I always say to myself, “well, that was a mistake.”   For me,  I have found I like greens for greens and the pork just overpowers them.

Even so there are dishes were not adding the requisite pork is damn near criminal and it might be in some states south of the Ohio River.  I thought not adding tasso ham to my Gumbo Z’herbes might be one such crime but then I got to thinking about it and I came to understand, for the most part, it is the herbs used to cure the tasso that I like.

I am sure you see where this is going.

The biscuits dumplings aren’t traditional but the gooey bottoms and crunchy tops sure are a plus in my mind.

Note: the yeast used in the biscuits is really more for the yeasty flavor then it is to make them rise.  While I am sure it helps them rise it is not the reason they rise the baking soda is.  So don’t omit the soda because there is yeast in the recipe.  Also, not only are these really good as dumplings but they are  just as good when baked as biscuits.

Serve 4 to 6

For the gumbo:

peanut oil

1 1/2 cups yellow onion, peeled trimmed and cut into a small dice

3/4 cup green pepper, membranes and seeds removed, cut int a small dice

3/4 cup celery, cut into a small dice

3 tablespoons, garlic, minced

1/4 teaspoon cayanne

1/2 teaspoon marjoram

1/2 teaspoon allspice

1/2 teaspoon fresh ground white pepper

7 cups vegetable broth

1 teaspoon gumbo file

8 cups mixed greens, collards, turnip, or kale, rinsed at least three times and chopped into thin ribbons

kosher salt

For the biscuits:

1 cup buttermilk, room temperature

2 teaspoons active dry yeast

1 teaspoon sugar

1 1/2 cups all-purpose flour

1 cup corn flour, not cornmeal

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsalted butter, cold and cubed

extra flour for dusting

1. Place a 3 1/2 quart cast iron Dutch oven over medium heat.  Add enough oil to the pot to just cover the bottom.  Add the onion, peppers and celery.  Season them with salt and pepper and stir them to keep them from browning but let them become soft.

2. Add the garlic, cayenne, marjoram, allspice and white pepper.  Stir until everything becomes fragrant with out letting the garlic brown.  Add the vegetable stock and bring it to a boil.

3. Add the greens by the handful until each addition is wilted and you can add more to the pot.  Do this till all 8 cups have been added.

4. Bring the gumbo back to a boil then reduce the heat to a simmer.  Simmer uncovered for 1 hour.  At the end of the hour add the gumbo file and stir it into the broth.  The greens will be tender and gooey.

5. Heat the oven to 425˚ F.  While the oven is heating combine the yeast and buttermilk and let the yeast dissolve.

6. In the bowl of a stand mixer fitted with a paddle attachment, or by hand using a heavy duty wooden spoon, combine the flour, cornmeal,  sugar, baking soda, and salt with the butter.  Mix the flour with the butter until it has the appearance of coarse cornmeal.  Add the buttermilk and process until the biscuit dough is just combined.

7. You can use a small ice cream scoop, make sure you don’t sink the biscuits into the liquid,  and make a drop biscuit topping by gingerly and gently plopping the dough right out of the scoop and into the gumbo or you can turn the dough out onto a lightly floured surface roll it, cut it into rounds,  and then lay these on top of the gumbo.

8. Either way be careful not to sink the dumplings.  Place the pot into the oven and bake the whole thing, uncovered, for 20 minutes or until the biscuits have browned nicely.

6. Serve

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Braised Kale with Sweet Potatoes and Corn

        Without question this goes against the grain of  eating seasonally and if it weren’t so good you  would reconsider it.  In defense of this dish it is also that strange time of year where the garden isn’t quite producing and all kinds of things from all over are showing up in the produce department of the grocery.
Still,  it is a dish that is great served with a whole grain pilaf for a vegetarian menu, and of course, with roast chicken, braised chicken, steak, pork or you name it.

Serve 4
4 to 5 sweet potatoes, peeled and cut into 1/2 inch cubes, about 3 cups
1 to 2 tablespoons honey
2 to 3 tablespoons unsalted butter

2 bunches kale, ends trimmed and rinsed
1 onion, small dice, about 1/2 cup
4 cloves garlic, peeled and sliced thin
1/2 cup cream
1 ear sweet corn or 3/4 cup frozen , thawed
safflower oil
kosher salt and white pepper

1. Place a large pot of heavily salted water over high  heat and bring it to a boil.  Place the kale into the boiling water and blanch it until it is tender but the color is still vibrant.  Remove the kale to an ice bath and cool it immediately.  Drain it, squeeze out most of the liquid and then chop it.
2. Preheat the oven to 400 ℉.  Place a 12 or 14 inch non-stick skillet over medium high heat.  Once the pan is hot add 1 tablespoon of butter and the sweet potatoes.  Season them with a big pinch of salt.  Toss them in the pan to coat them with butter.  Cook the sweet potatoes until they start to brown, if they look dry add up to another tablespoon of butter,  then slide them into the oven.  Set a timer for 20 minutes.
3. While the sweet potatoes are cooking place another saute pan over medium heat and add a tablespoon of safflower oil.  Add the onions , season them with salt and white pepper, and cook them until they begin to take on color.  Then add the garlic.  Stir the contents of the pan and then add the chopped kale.  Stir again and season with another pinch of salt.
4. Add the cream and the corn and stir everything together.  Reduce the heat to a simmer and cover the pan with a lid.
5. Using a thick dry kitchen towel remove the sweet potatoes from the oven and add a tablespoon of honey and toss or stir the potatoes to coat them.  Place the pan back into the oven.  Bake the potatoes for another 5 minutes or until tender.
6. Check the kale for seasoning and adjust.  Try a sweet potato and add more honey, salt or pepper if needed.
When everything is hot and tender, bowl it up, and serve.