Curried Corn Fritters

Curry Corn Fritter
Last week I posted a recipe for Curried Cream Corn and today I want to share with you what to do with the leftovers! In our house, we still have leftovers on a regular basis. With just two adults and one three year old who eats like a bird, we don’t usually use up side dishes in one meal. I transform a side dish into probably four different things by the time the week is over. I might start off with simple roasted corn at the beginning of the week and by the time it’s gone, it’s become part of a chicken wrap, a hash, an omelette, a souffle or perhaps just made into baby food.

With this curried cream corn, however, the flavors stack up perfectly to become a tasty little fritter. This is another recipe where I just eyeballed the amounts, but I think it’s pretty fool proof and I do have amount approximations for you to follow. Serve these fritters with a bit of sour cream and a side salad for a light(ish) Meatless Monday!

Curry Corn Fritters

Curried Corn Fritters

  • Servings: about 12 fritters
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2 cup of leftover curried cream corn
1 cup flour
1 egg
chopped chives
1/2 tsp kosher salt and fresh ground pepper
ooo, jalapenoes would be good!

In a large bowl, combine your creamed corn, flour, salt and pepper, egg and chives (and whatever else you think sounds good!) and whisk to combine. You may need more flour depending on how much liquid your curried cream corn still had remaining. You may have cooked off more than I did, so depending on how liquidy it is, add a bit more flour so that your mixture resembles thick cake batter. If it is dry, thin it out with a little milk.

Heat olive oil in a nonstick skillet over medium high heat until it shimmers and drop the fritter batter by tablespoons and let them fry about 2 minutes per side, or until dark brown on both sides. Remove and let them drain on a paper-towel lined baking sheet and keep them warm in a 200 degree oven until you’re ready to serve.

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Roasted Green Chile and Tomato Tart

Summer Tomato and Roasted Green Chile Tart
I am not a farmer.  I’m pretty crap at knowing why things die, what I’m doing wrong, why half my plant is brown and the other half is green, etc.  Last year, I all but neglected my tomatoes and they became like sea monsters in size and yielded dozens and dozens (if not with a little end-rot) of tomatoes.  This year, I switched where they were planted and am taking better care of them and they have all tapped out at about 4 feet tall, haven’t continued to grow in height in the last month and we’ve gotten maybe four, medium-sized tomatoes and a handful of cherry tomatoes, and all of them are split down the sides (too much watering).  Sigh.  It’s hard to win at tomatoes.  I’m sure some of you feel my pain.  I want that innate sense of what these plants need, but I am afraid I’ve learned that this instinct is no instinct at all, but trial and error.

The tomatoes pictured were, indeed, from our yard.  And they were, as all backyard tomatoes are, outstanding in flavor, despite their faults.  I will never know how a tomato that claims to be “field grown” at the store can STILL taste like NOTHING, and a tomato you go out and pick from your yard tastes like concentrated tomato paste, x 1,000,000,000.  Maybe it’s what Alton Brown said last week, that a tomato put in the fridge, even for a short time, loses a chemical designed especially for taste.  Whatever the reason, tasting just ONE perfect summer tomato will leave you satisfied for the rest of the year.  I don’t think I can be that enthusiastic about any other produce.  Especially since I’m such a crappy farmer.

Enter: the tomato tart.  Garnished with fresh, roasted, green chilies and a bit of cheddar and Parm, all baked on top of The Crust and a good slathering of green chile and caramelized onion dip.  It was just about as perfect as you can get.  And even if you don’t have a home-grown tomato, just go get one at a farmer’s market this weekend and DON’T refrigerate it and use that.  Or, since we’re baking these tomatoes, go ahead and use a supermarket tomato.  Roasting a tomato brings out great flavor in even the weakest, most genetically modified tomato.  Happy baking!

pre-baked tomato and green chile tart
Roasted Green Chile and Tomato Tart

1 recipe of The Ultimate Pie Crust
1/4 cup corn meal
1 cup green chile and caramelized onion dip
3-4 medium sized tomatoes (such as a Roma-size)
4 fresh roasted green chilies
salt and pepper
cheddar or Parmesan cheese, if desired

Get your pie crust rolled out and pressed into a 13×9″ tart pan, or like I did here, a half sheet pan.  Trim off the excess (and you will have some) and refrigerate the pan for about 30 minutes, while you get on with everything else.  Preheat oven to 450.  Line the crust with parchment paper and fill with pie weights – I use a bag of dried beans over and over for this purpose.  I even keep them in a bag labeled “Pie Beans.”  Bake the empty pie shell for 20 minutes, remove the weights and parchment and bake for another 5-10 minutes until the crust is golden on the bottom.  Set aside to cool.

Whip up a quick onion/chile dip if you don’t have time to make the full recipe by pureeing 4 ounces of cream cheese, two tablespoons of olive oil, a large garlic clove, two roasted green chilies and a tsp of salt in a food processor until smooth. Spread this mixture onto the bottom of the tart.  Then, sprinkle the 1/4 cup of cornmeal over the dip.  This will help absorb the juices from the tomatoes and chilies so you don’t have a soggy crust.

ingredients
Slice the tomatoes and chilies thin and layer onto your crust.  Drizzle with olive oil and sprinkle with salt and pepper.  I shredded up a tiny bit of leftover cheddar and Parmesan on top of mine and loved the result.  I think it’d be good without it.  Reduce your oven to 375 and bake for 25-30 minutes, until the tomatoes look slightly shriveled and bubbly.

Serve with a dollop of sour cream (really – it’s awesome) and enjoy!

Green Chile Tomato Tart

 

Crunchy Cornslaw – a new twist on the same ol’ slaw

Crunchy Corn Slaw Fish Tacos with Corn Slaw
This weekend we had a cookout with some of our friends from church and decided we’d bring a good coleslaw to go with the bbq type meats everyone would be cooking.  So we decided to do a punny version of coleslaw and bring cornslaw.  I started dreaming it up because every summer for the past four or five years, Matt and I have inadvertently gravitated toward a Corn Dish of the Summer.  A few years ago it was an amazing creamed corn, a year after that it was Esquites (a bowl full of the equivalent of Mexican street corn) and last year it was this amazing miso buttered corn with scallions and bacon, a la Momofuku.

Now, I’m not saying this is THE corn dish of the summer of 2014, but it’s a start.  We really like it.  To compliment the sweetness of the corn, I added a Granny Smith apple and poppyseeds.  To offset the sweetness, I added plenty of purple cabbage and red onion and fresh poblano peppers – everything diced the same size (that’s important).  Then, I made my own mayo because we had just run out and I didn’t remember it the TWO times I’d been to the grocery store that day.  I was not going back.  So, homemade mayo with a little dijon and brown sugar and sherry vinegar – the perfect sauce for our perfect summer slaw!

Corn Cole Slaw
This stuff was fantastic as a side for smokey sausages on the grill (and grilled bread, of course!)  Tonight, I made fish tacos and made a little Srirracha mayo with the leftover batch of mayo from the slaw and topped our tacos with the still-crunchy slaw.  Amazing!  Welcome to summer, my friends!

Fish Tacos with Corn Slaw and Srirracha Mayo

Crunchy Cornslaw

4 large ears of corn
1/2 head purple cabbage, diced
2 poblano peppers, diced
1/2 cup red onion, diced
3 carrots, peeled and grated
1 Granny Smith apple, diced
1 TBS poppyseeds
1 cup of mayo (homemade or not – just don’t buy something fake or low fat or “miracle”)
2 TBS dijon mustard
2 TBS sherry vinegar
1 TBS brown sugar
salt and pepper to taste

In a large bowl, cut all the corn from the cobs directly into the bowl.  Add cabbage, peppers, onion, carrots, apple and poppyseeds and stir to combine.  In a smaller bowl, mix together the mayo, mustard, vinegar and brown sugar and fold into the corn mixture until everything is coated.  Season to your taste with salt and pepper.  If you want to make your own mayo, I’ll give you our super easy recipe below!  Happy cooking!

Homemade Mayo *
makes about 2 cups

2 large eggs
4 tsp dijon mustard
2 tsp white wine vinegar
1 tsp kosher salt
2 cups non-flavored oil like canola, grapeseed, vegetable

Add the eggs, mustard, vinegar and salt to a large cup and add the oil (if using an immersion blender). Start processing as you gradually lift the immersion blender up, letting the oil get sucked under in a steady stream.  If using a food processor, add everything except the oil to the processor or blender and blend for 30 seconds.  While running, slowly drizzle the oil in a thin, steady stream until all the oil is added and the mixture is smooth.

*adapted from Spike Mendelsohn’s awesome book, The Good Stuff

 

Fish Tacos 

2 fresh cod fillets or other firm, white fish
1 egg, beaten
1 cup panko breadcrumbs
1 tsp Old Bay seasoning
salt and pepper
olive oil for pan frying

Pat the fish fillets dry with paper towels and season each side with salt and pepper.  Cut into fish-stick sizes (mine were about 3-4″ sticks) by cutting the fillet across it’s width.  Put the beaten egg in a large bowl and the panko and seasoning mixed together in a separate bowl. Dip each stick into the beaten egg and then roll in the panko/Old Bay mixture and pat on all sides to fully coat.  Lay the coated fish sticks on a clean paper towel while you finish the others.

In a large, non-stick skillet over medium-high heat, add about 4 TBS of olive oil and let it heat till it shimmers.  Add the fish sticks without crowding (I had to do two batches) and fry till golden brown on each side.  Keep warm and crisp in a 250F oven until ready to assemble the tacos.

For assembly:

Dollop some srirracha mayo (there’s no recipe here – just add srirracha or any hot sauce to mayo and mix it up till it’s a heat level you like!  Mine was about 2 TBS per cup of mayo) along the center of a soft-taco sized tortilla.  Lay two fish sticks on top of the mayo and then top with the cornslaw.  Enjoy!

Blueberry Granola and Cinnamon Vanilla Yogurt Parfaits

Blueberry Granola and Cinnamon Yogurt Parfaits Yogurt and Granola Parfaits
This is a very simple snack that you can make ahead of time and have it ready to pull out of the fridge at any time during the week!  I had some blueberries in the freezer that needed to be used and so I created a soft granola that could be good cut into bars, or crumbled up like I did here, to add to yogurt, cereal, ice cream, whatever!  I love these little jam jar parfaits – I used the small 4 oz. size for Olive and used the bigger 6 oz. size for us big kids.  Layered with plain, rich Greek yogurt that I mixed with some cinnamon and vanilla bean paste – these are ready for my fridge and ready for a week of snack time, pregnancy cravings or a quick breakfast!

Sweetening plain yogurt with cinnamon and vanilla bean paste (which is slightly sweet) adds enough sweetness without adding several teaspoons of honey or sugar, like we all feel compelled to do with plain yogurt.  You’re getting plenty of sugar from granola (never let anyone tell you granola is a diet food) and so there’s no need to add even more by buying a pre-sweetened yogurt (which can have over 20 grams of sugar in each serving!) This recipe makes a really large batch of granola that’ll last you a while and I hope you enjoy the smell of your entire house while you make it!

blueberry granola parfaits

Blueberry Granola Parfaits
makes about 3 cups of granola

2 1/2 cups rolled oats
1 cup steel cut oats
1 cup flour
1/3 cup brown sugar
1 tsp baking soda
1 TBS cinnamon
1 TBS vanilla bean paste
1/2 cup honey
1 stick melted butter
1 cup frozen or fresh blueberries
1 cup toasted pecans, chopped
1/2 cup dried currants, raisins, whatever you like

In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking soda and cinnamon.  In a medium bowl, combine the steel cut oats and 1 cup boiling water and let them soak for 20 minutes.  Drain and add to the other oat mixture.  If you don’t want to do this, simply add 2 more cups of regular rolled oats.  I liked the steel cut chewiness, but I’ve done this recipe with all rolled oats before and it works fine either way!

Add to the oat mixture the vanilla bean paste (can sub regular vanilla extract), melted butter and honey and stir well to combine everything.  Gently fold in the blueberries, currants and pecans (or any trifecta you desire).  Spread mixture out on a greased, rimmed baking sheet and bake at 350 for 20 minutes.  Take it out and let it cool and then break it all up and spread it out on the sheet again and let it bake at 250 for about 30 more minutes until it’s all golden brown.  If you want to make granola bars, increase your first bake time to 30 minutes and let it cool completely before cutting into bars.  While it’s cooling and still hot, I’d spread some white chocolate chips over the top and let them melt and then spread them all over for a topping for your granola bars, if you’re gonna swing that way.

Cinnamon Yogurt

1 cup Greek yogurt, plain
1 tsp vanilla bean paste
1 tsp cinnamon

Mix all ingredients together and whip up until fully blended.  Layer in cute little jars with the granola and top with fresh berries for the snack pictured here!  Garnishing with mint adds a wonderful flavor addition and brightens everything up.

*this can easily be made gluten-free by substituting the flour for coconut flour and insuring that your oats are gluten free.  Check the box – a lot of brands are, nowadays!

Cinnamon Yogurt and Blueberry Granola Parfaits

Summer Grilling: Romesco Sauce!

summer meal - romesco sauce
Ah, summer.  It’s upon us!  And even though I’m hoping no grilling will get done this weekend due to rain (please, oh please) we have fired up the grill several times already and hope to continue as the months continue to provide us with warm nights and light well into the 9 o’clock hour.  We had a truly noteworthy grilling session last weekend where the star of the show was that tasty little dollop of red pepper puree on the side of the asparagus called Romesco.

romesco sauce
Romesco is a blend of roasted red bell peppers, hazelnuts, almonds, garlic and roasted tomatoes.  I can’t explain how magical it all is when blended up together, but it is incredible as a topping for a grilled flank steak, a dip for asparagus, or even a spread for the grilled bread I’m hoping you’ll still try! We topped baked potatoes with our leftover romesco sauce this week and I just KNOW it would be fabulous on top of a simple omelet.  I love a sauce that can be so versatile because it won’t just sit in your fridge, unused.  There are literally endless options for this tasty sauce and I hope you will make this for your next summer meal!

grilled asparagus with romesco sauce

Romesco Sauce*
makes about 3 cups

4 Roma tomatoes, quartered
4 red bell peppers
6-8 cloves of garlic, still in their skins
3/4 cup olive oil, plus oil for roasting vegetables and toasting nuts
1/2 cup hazelnuts
1/2 cup almonds
1 cup day-old bread, cubed and toasted with olive oil
red wine vinegar
2 tsp Piment d’Esplette (or dried chili flakes)
salt and pepper to taste

Preheat the oven to 300F.  Season the tomatoes and peppers with 2 tablespoons of  olive oil, salt and pepper and place on a baking sheet. Bake the cloves of garlic along with the tomatoes and the peppers, until the garlic is soft, (remove them when they are to let the tomatoes and peppers finish) the tomatoes have begun to caramelize and the peppers are tender and beginning to blister, about 1 hour. Remove from the oven, cover the peppers with foil and set aside for 10 minutes, then peel the skin and remove the seeds and veins from the peppers.

In a small skillet set over medium heat, toast the almonds and hazelnuts with 1 teaspoon of the olive oil and salt.  

Remove the garlic cloves from their skins. In a food processor, combine the tomatoes, peppers, garlic, toasted nuts and bread. Add the Piment d’Esplette or chili flakes.  Slowly drizzle in the remaining ¾ cup of olive oil until the mixture forms a smooth paste. Season with red wine vinegar, salt and pepper until it’s to your liking.  We added about 2-3 tablespoons of vinegar and added about 2 tsp of kosher salt and some pepper.  Puree until very smooth, but the sauce will remain slightly chunky.  

Serve with grilled vegetables, meats, baked potatoes, bread, etc, etc, etc!

*we combined two recipes from Tasting Table to make our own version.

 

 

 

 

Brown Butter Almond Brittle Ice Cream

almond brittle ice cream002

I promise you that this is the best ice cream you will ever make at home.  We stumbled on Jeni’s Splendid Ice Creams at Home a couple years ago and I believe the first recipes I made from this book were the Kona Stout  and the Roasted Strawberry and Buttermilk for Matt’s company picnic.  Both flavors got such rave reviews, that when I went to buy this book for my friend, Anna’s birthday, a week later, Barnes and Noble told us that they’d recently sold the rest of their copies – all to Matt’s co-workers, it turned out 🙂  I think the way Jeni makes ice cream is a revelation.  She combines a bit of cornstarch into the base and then adds just one and a half ounces of cream cheese per quart recipe, and the texture and consistency turns out amazing.  Perfectly creamy, freezes well, and her flavors are never too sweet – always a perfect balance.  The recipes in this book range from really unique (gouda and vodka plumped cranberries) to traditional (vanilla bean) to genius (sweet potato with torched marshmallows – gotta try this one, next).

Summer time is the perfect time to buy this book and try out a new recipe at each and every opportunity you get.  Our little ice cream maker will get a work out during these hot months to come!  But we have faith that it feels it is finally getting to do what it was created to do, thanks to Jeni’s Splendid ice creams and our not-so-splendid hundred degree days!

This week, I made three flavors out of this book:  Brown Butter Almond Brittle, Roasted Pistachio and Bourbon Butter Pecan.  All amazing.  The Almond Brittle was the most requested at our church get-together last night, and the most consumed (although I adore the pistachio), so I’ve written out the recipe for you here today.  It calls for almost a pound of butter.  ACTUALLY you only use a tablespoon of that pound of butter.  The solids that settle to the bottom of the pan after you brown butter is what gets mixed into the base and it creates a divinely nutty, roasted flavor in the ice cream base.  Yet another way brown butter makes the world a better place.

almond brittle ice cream004

Brown Butter Almond Brittle Ice Cream*
makes about 1 quart

for the base:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1.5 oz (3 tbs) softened cream cheese
1/8 tsp fine sea salt (I use kosher)
3/4 lb unsalted butter
1 1/4 cups heavy cream
2/3 cup sugar
2 tbs light corn syrup

1 cup crushed Almond Brittle (recipe below)

Mix about 2 tbs of the milk with the cornstarch in a small bowl to make a smooth slurry.  Whisk the cream cheese and salt in a large bowl until smooth.  Fill a large bowl with ice and water.

Melt the butter over medium heat in a 4 quart saucepan.  Bring to a boil and let bubble until the foam starts to subside and the butter is a rich dark brown (not black!).  Remove from the heat and let stand until the butter solids settle to the bottom of the pan, about 5 minutes.

Pour the clear butter oil into a storage container (once it solidifies you can use it as you normally would for cooking so it’s not a waste!) As you get closer to the butter solids in the bottom of the pan, use a teaspoon to remove as much liquid butter as you can.  You should have about 1 tablespoon of brown butter solids and a little bit of melted fat in the bottom of the pan (it’s impossible to remove all the fat).

Add the remaining milk, cream, sugar and corn syrup to the butter solids, bring to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and gradually whisk in the cornstarch slurry (you’ll need to stir it up again as it will settle and solidify some).  Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula or whisk, until slightly thickened, about 1 minute.  Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a 1 gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the ice cream base into the frozen canister of your ice cream maker and spin until thick and creamy.  Pack the ice cream into a storage container, folding in the chopped almond brittle as you go.  Press a sheet of parchment directly against the surface of the ice cream (this is important to avoid freezer burn and maintain a good consistency) and seal with an airtight lid.  Freeze until firm, at least 4 hours.

Almond Brittle*
makes about 2 cups

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon salt
1 stick of unsalted butter, cut into 1 inch pieces
2 cups slivered almonds
1/2 teaspoon baking soda

Generously oil a large baking sheet.

Combine the sugar, corn syrup, water, and salt in a 4 quart saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Insert a candy thermometer in the pan, add the butter, and bring back to a boil, then cook until the mixture reaches 300F.  Remove from the heat and immediately stir in the almonds and then the baking soda, working quickly but combining them thoroughly.

Pour the mixture out onto the oiled baking sheet, spreading it to a 1/4 inch thick layer.  Allow to cool completely before smashing to bits. 🙂

*recipes taken nearly word for word from Jeni’s book.

almond brittle ice cream005