Corn Cakes with Summer Salsa


These are from Melissa Clark's Dinner Cookbook. So good! If you can get fresh corn use it!

1 c corn kernels
1 egg
1 c buttermilk
3/4 c cornmeal
1/4 c flour
1 tsp baking powder
1 tsp salt
4 tbsp butter, melted
1 bunch of sage leaves
3 cloves garlic, minced
1 lb tomatoes, diced
salt and pepper
Creme Fraiche for serving

In a blender of food processor combine corn, egg, buttermilk, flour, salt and melted butter – pulse until combined, let rest 5 min.

Melt 2 tbsp butter and fry sage leaves until crisp, drain on a paper towel.

Add tomatoes, garlic and salt and pepper to skillet heat over low.

Heat a skillet and spray with olive oil. Cook the pancakes 1/4 c – 3 – 4 min per side until browned.

Serves with tomatoes, fried sage and scoop of creme fraiche.

Serves 4 – 6

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Jalapeño Polenta Bread

This is a quick and easy Bread from Patricia Wells! It’s delicious the next day too!

Ingredients
Olive oil spray
1 1/4 c instant polenta
1/2 tsp baking soda
3/4 tsp salt
1 large egg, lightly beaten
1 c buttermilk
1/4 c jalapenos, minced
1/2 c parmigiano, grated

Preheat oven to 425. Spray a 10 in round pan.

Combine all ingredients in a bowl and whisk to combine.

Pour into pan and bake for 15 minutes until a cake tester comes out clean. Cool for 10 minutes and slice.

Serves 8.

Skillet Corn Bread

  
The perfect dish to go with chili! Or pretty much anything – top with a little honey and I’m in heaven.

Ingredients:
1 1/4 c coarsely ground cornmeal
3/4 c all-purpose flour
1/4 c sugar
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 c milk
1 c buttermilk
2 eggs, lightly beaten
8 tbsp unsalted butter, melted

Preheat the oven to 425 and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tbsp for the skillet.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.

Devil’s Food Cupcakes

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These are perfect chocolate cupcakes with a chocolate glaze and just for the heck of it I added some sprinkles on top.

Ingredients:
1 c flour
1/4 c unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 c coconut palm or brown sugar
4 TBSP butter, softened
1 egg, at room temp
1 tsp vanilla
1/2 c warm water
1/4 c buttermilk

Preheat oven to 350.

Combine dry.

Beat butter and sugar. Add egg. Add 1/2 the dry ingredients and the buttermilk. Add remaining dry and water and vanilla. Beat until combined.

Scoop into prepared cupcake pan. Bake for 18 minutes.

Let cool then glaze.

Glaze:
1/2 c heavy cream
4 oz semisweet chocolate, chopped
Ping of salt

Combine in a small saucepan. Bring to a simmer over low heat, stirring. Let stand a few minutes then glaze cupcakes.

Makes 1 dozen.

Eggplant with Buttermilk Sauce

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This recipe comes from Plenty by Yotam Ottolemghi and it is amazing!! I did make a couple changes, cut back on the olive oil and used a little more lemon thyme.

Ingredients:
2 medium eggplants
Olive oil
2 tsp lemon Thyme and 8 sprigs
Salt and pepper
1/4 c pomegranate seeds
1 tsp Za’taar
Sauce:
1/2 c buttermilk
1/2 c Greek yogurt
1 1/2 tsp olive oil
1 glove garlic, minced

Preheat the oven to 400°F. Cut the eggplants in half, cut four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shape.

Place the eggplant halves, cut-side up, on a baking sheet. Brush them with olive oil. Sprinkle with the lemon thyme leaves, sprigs and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft. Remove from the oven and allow to cool down completely.

To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.

To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

Serves 4.

Buttermilk Pancakes

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As a child I was spoiled, my mom always made pancakes from scratch for us on the weekends. Now that I make Sunday breakfast for my family I don’t understand why everyone does not make pancakes from scratch, it literally takes longer for the butter to melt than to mix up a batch. Best of all they freeze beautifully for a quick breakfast during the week.

Ingredients:
2 c flour
1/4 c sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c buttermilk
2 eggs, lightly beaten
6 TBSP butter melted.

Combine dry. Add wet to the and stir to combine.

Cook on a griddle or skillet over medium heat about 2 minutes per side until light brown.

Makes about 16 pancakes.