Mexican Corn Salad | Jenny’s Bread

From Jenny of Jenny’s Bread…..


6-5 ears lightly steamed corn
1/2 sweet onion, chopped
1-2 minced jalapeños 
2-3 cloves minced garlic
Handful of chopped cilantro
1-2 chopped tomatoes
1/4 cup olive oil
2-3 tablespoons lime juice
Pinch if cumin
Pinch of chili powder
Sprinkle of chipotle powder
Kosher salt to taste


In the bottom of a large bowl, combine olive oil, lime juice, and spices. Blend well with whisk or fork. Add remaining ingredients and toss well. Taste and adjust seasoning. Allow to sit 30 minutes before eating to allow flavones to marry.
Make it a meal by adding a can of drained and rinsed black beans along with other vegetables and a cup of cubed cheddar cheese when served.

Serve with a loaf of peasant bread to sop up the juices.


Flat Bread Fold-Over | Jenny’s Bread

Like any other kind of cooking, good bread baking begins with the best flours (King Arthur and Four Star Farms) and local ingredients-Web of Life farm eggs, Hornstra milk, Cabot or Kate’s butter, Narragansett Creamery cheeses, Queen Bee honey, Kate’s buttermilk. All of my breads are made by hand (except the pizza doughs, made in a food processor) out of my home with lots of love and elbow grease. – Jenny of Jenny’s Bread

Serves 4 to 6


  • 1 Jenny’s Bread pizza dough (white or grilling)
  • butter or olive oil
  • toppings or fillings of your choice


Cut your pizza dough into 4 pieces of equal size. Heat a cast iron pan (8 to 12 inches) over medium low heat. While the pan is heating, gently press each piece of dough out into a circle on a smooth surface using the oil it came in and adding a touch more if you need it. If the dough resists allow it to rest a while (10 to 15 minutes is usually enough) before trying it again. Coat the bottom of the heated pan with a pat or butter or a swirl of olive oil. Place one bread in the pan. Cook 2 to 3 minutes (times will vary with different stoves) or until the bottom is a golden brown. Flip and cook until bottom is a golden brown. Remove from pan and enfold in a dish cloth while while you make the others stacking them as you go.

Cut pizza style and serve with hummus or your favorite dip. Fold it around fresh tomatoes, basil and mozzarella cheese. Brush with melted butter and sprinkle with cinnamon sugar. Wrap around your favorite Brown Boar or Dufort Farms sausage. Or just rip it apart and eat it while it’s hot!


Chive Pancakes | Paula Marcoux


For the sauce:
1 tablespoon light soy sauce
1 tablespoon dark soy sauce (or another of light soy sauce)
1 tablespoon rice vinegar
1 teaspoon sambal oelek or other Asian hot chile paste
1/4 cup chicken broth (or water, plus another dash or two of soy)

For the pancakes:
1 3/4 cups (8 ounces) all-purpose flour
1 3/4 cups (6 ounces) unbleached cake flour
1 teaspoon salt
2 tablespoons peanut, canola, or corn oil, plus more for frying pancakes
1 1/4 cups boiling water
Asian (toasted) sesame oil for brushing
1 1/2 cups chives or scallions, finely chopped


1. Make sauce first to let flavors marry. Mix all ingredients and let rest while you make the dough.

2. With a food processor or by hand, mix together flours and salt. Stir in 2 tablespoons oil, then, gradually, the boiling water. (You may need a few more drops water, but wait and see.) Once it comes together in a ball, knead by hand a few minutes, then let rest airtight for 30 minutes.

3. Roll the dough into a cylinder, and cut into 12 even-sized pieces. Roll each into a smooth ball. Cover with a moist towel or plastic wrap so they don’t dry out.

4. Roll one ball out thinly, brush with sesame oil, sprinkle liberally with chives, and roll up snugly in a cylinder. Coil the tube of filled dough in a spiral, keeping the seam to the inside. Press together a bit, and set aside, covered, while you fashion the rest.

5. Gently roll each pancake flat. They should be 4 or 5 inches in diameter and about 1/4-inch thick. (Light-handed rolling preserves all-important layering for the best texture.) Set up a couple large skillets or a griddle; heat 1/8 inch of oil over medium heat. (You can continue rolling as you fry.)

6. When the oil is hot, fry the pancakes (as many as you can at a time without crowding) until golden brown and crispy and cooked through — they should take about 3 minutes on the A side, and 2 minutes on the B side. Drain briefly on a rack or paper, cut in quarters, and serve hot with dipping sauce.