Chef Cathy Conway is the founder/executive chef of Avalon Catering – completely dedicated to local food. I do not remember how I got this recipe from her, but it’s delicious. I’m just loving dumplings these days.
Do you have some Riverview cornmeal leftover from last year’s boxes? Then you’re all set.
Ingredients:
About 1 cup apple or hickory chips, soaked in water 30 minutes 3 large tomatoes, quartered 2 tablespoons olive oil Salt and pepper 3 sprigs thyme Collards 4 tablespoons butter 2 tablespoons vegetable oil 2 cups onions, chopped 4 large garlic cloves, minced 1/2 cup cider vinegar
Preparation:
To smoke the tomatoes: Drizzle the quartered tomatoes with olive oil and season them with salt and pepper. Set the tomatoes on an oiled grill grate or rack, and scatter the thyme sprigs over them. Light the grill. Wrap the soaked chips in a double thickness of foil, leaving a small opening to allow smoke to escape. Set the packet directly over hot coals or briquettes. Place the grate over them. Once the chips start smoking, cover the grill and cook the tomatoes over low heat for about 30 minutes.
To do this indoors: Line the bottom of a large pot with several layers of foil. Scatter the soaked wood chips over the foil, then place a perforated pan or a steamer basket that reaches the edges of the pot over the chips. Add the tomatoes to the perforated pan or basket. Cover the pot tightly, set it over high heat, and let it smoke 5 to 10 minutes. (You’ll want your kitchen vent fan on.) Turn off the heat, let the pot stand 15 to 20 minutes longer, then remove the lid. Transfer the smoked tomatoes to a baking pan and roast in a 300-degree oven about 45 minutes to concentrate the flavors.
To cook the collards: Wash the greens thoroughly and discard the stems; coarsely chop the leaves. Heat the oil and butter in a large pot over medium heat until the butter is melted. Add the onions and garlic and saute until soft but not brown. Add the collards in batches, stirring and allowing them to cook down slightly before adding the next round. Add the tomatoes, vinegar, 2 teaspoons salt, and water just to cover the greens. Cover with a lid and cook over medium heat for 30 to 40 minutes, or until very tender. Serve in bowls with some of the liquid, over cornmeal dumplings if desired. Makes 6 to 8 servings.
Cathy Conway’s Cornmeal Dumplings
2/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt (plus more for water)
1 1/2 tablespoons cold butter, cubed
1/2 cup milk
2-3 tablespoons bacon fat (optional)
Bring a pot of salted water to a gentle simmer. In a medium bowl, mix together the flour, cornmeal, baking powder, and 1/2 teaspoon salt. Add the butter and rub it into the dry ingredients with your fingertips until it acquires the texture of coarse crumbs. Stir in the milk until dough clings together. With oiled hands, roll the dough into 20 to 24 Ping-Pong-sized balls.
Add the bacon fat, if desired, to the water. Add the dumplings and once they’ve risen to the surface, cook covered at a very low simmer for about 25 minutes, turning occasionally with a spoon. Remove with a slotted spoon and add a few dumplings to individual bowls of greens.