I've been a bit down for the count the past couple days, with an indeterminable cold/allergy situation. I'm not really sure what's going on, but it's been making sleeping very difficult and full of 3am wake up times because my nose is completely clogged and I can't get comfortable. On Saturday, however, I did make time for one adventure - my friend, Lisette, and I went to Flushing to spend the afternoon consuming endless amounts of hand-pulled noodles, dumplings, and even matcha ice cream served in a custard-filled fish-shaped cone. You heard me right - a fish shaped cone!! Needless to say, neither of us needed dinner later that night.
Even though it's in Queens, Flushing was a totally different world full of bustling markets and take out windows that were literally in basements. Some of the menus weren't even in English. It's amazing to think about how New York is so big and diverse, and that one can travel an hour on the subway and walk out to a place that is completely different. Our little adventure has made me eager to explore other places in the city that I haven't yet, so I'll have to add them to my never ending list.
Cornbread with Labneh & Roasted Grapes
For the cornbread:
Preheat oven to 425 degrees F. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together egg and buttermilk and stir into dry mixture, and mix until smooth.
Melt butter in a 9-inch cast-iron skillet and spread evenly around the bottom of the pan. Remove from the heat and pour in cornbread batter. Bake until a tester comes out clean, 20 to 25 minutes.
While the cornbread cools, strain Greek yogurt through the cheesecloth into labneh. Spread grapes out on a baking sheet lined with parchment paper and put in oven. Roast until the juices are flowing.
Once cornbread is cooled, top with labneh and roasted grapes, cut and serve.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoons coarse salt
- 1 large egg
- 1 1/2 cups buttermilk
- 4 tablespoons unsalted butter
For the topping:
- 1 cup full fat Greek yogurt, strained with cheesecloth
- 1 cup fresh concord grapes
- 2 sprigs of fresh thyme