Food Glorious Food, Exploring the Exciting World of Food Blogs

Food, Glorious Food: Exploring the Exciting World of Food Blogs ; Shelley Quezada, librarian and blogger at Masa and More will give a talk at the Peabody Institute Library in Peabody, Massachusetts  on Wednesday, April 17th.

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Wednesday April 17, 2013

7:00 PM to 8:15 PM

Sutton Room

Food, Glorious Food: Exploring the Exciting World of Food Blogs will explore the history of blogging and how the food blog has developed over time. Presenter Shelley Quezada will share numerous examples of successful and varied food blogs and explore how blogging, and food blogs in particular, have been a backdoor into publishing for many.

Vegetarian Chiles Rellenos

Vegetarian Chiles Rellenos
Serves 6


Traditional chiles rellenos are dipped in a light egg batter and fried. This recipe reduces the fat by using panko crumbs and baking the chiles.

CHILES RELLENOS

• 6 large poblano chiles (these are found in the vegetable section of the supermarket or at the farmer’s market).

• 2 tsp. vegetable oil

• 1 large white or yellow onion, chopped ( about 1 cup) Divide this into two ½ cups, one for the filling and another for the tomato sauce

• 1 medium zucchini, grated (1 cup)

• ½ cup corn kernels (fresh or frozen)

• 1 cup shredded Monterey Jack cheese

• 1 large egg

• 1 cup Panko breadcrumbs

• 2 TBS cup chopped cilantro

• ¼ cup low-fat sour cream or plain Greek yogurt

• 2 tsp. dried New Mexico chile powder

• 1 tsp. ground cumin

• 1 28-oz. can diced tomatoes, drained. If you have fresh tomatoes, please substitute the appropriate amount for the sauce.

• 1 Chipotle Chile taken from a can of Chipotle Chiles in adobo sauce (available where Mexican ingredients are sold)

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1. To make Chiles Rellenos: Turn on the oven and roast the chiles in a very hot oven under a broiler (about 5-7 minutes maximum) Place in a paper back for a few minutes. Peel off the charred skin from the chiles. Cut a long slit in each chile, and remove the seeds.

2. Make sure the oven is preheated to 425°F. Heat oil in skillet over medium heat. Add onion, and cook 5 minutes, or until soft. Add shredded zucchini and corn, and cook 5 minutes more. Place in a bowl and add cheese.

3. Stuff each chile with several tbs. of the zucchini/corn mixture.

4. Beat the egg with 1/2 cup water. Sprinkle panko crumbs on a large plate.

5. Dip the poblano chiles in the egg wash. Coat well. Heat the oven to 350 degrees. Place dipped chiles on baking sheet, and bake 20-25 minutes until golden.

6. Make the sauce: Heat oil in saucepan over medium heat, add chopped onion; when translucent add, dried chile powder, and tsp. of cumin and cook for an additional five minutes. Add tomatoes and simmer for an additional ten minutes. Add one lightly rinsed chipotle chile and heat through. Add a generous two tablespoons of fresh, chopped cilantro (or to taste). Serve these Chiles Rellenos with the sauce and additional sour cream or full-fat Greek yogurt.

Enchiladas with Black Beans, Chorizo and Fresh Mexican Cheese

This recipe, adapted from Rick  Bayless is a great way to start the New Year.

1 cup  dry black beans soaked at least 4-6 hours in cold water; throw out the soaking water and new water and cook in unsalted water for about 2 hours until tender.

Use a rib of  fresh fennel chopped (fennel which has an anise taste adds a special undertone to the beans.

1  long chorizo (mild or hot) crumbled and lightly fried in 1 TBS cooking oil

1 medium  onion diced

Salt, about 1/2 teaspoon
12 corn tortillas (plus a few extra, in case some break)
About 3/4 cup Serrano-Tomatillo Salsa (optional)
3/4 cup (about 3 ounces) crumbled Mexican queso fresco, dry goat cheese or salted farmer’s cheese
3 tablespoons roughly chopped flat-leaf parsley

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Directions

1 To make the sauce-   put soaked  beans in large pan cover with fresh water; bring to a slow boil and cook for 1 1/2 hours. Do not salt them until after they are thoroughly cooked.

Smash the beans with a bean masher or put into a food processor or blender. Return to the pan and add water to the consistency of a creamy soup. Season with salt.


2.  Prepare tortillas by taking them from the package (presuming you are not making them from scratch) and placing them in the microwave to cook at about 30 seconds for three tortillas. Do this until all tortillas have been softened.

Lightly fry the chorizo in a skillet over medium low heat until it is done.   Drain off all  at.


3.  Roll the tortillas with a generous 2 TBs of Chorizo and a slice of Oaxaca Cheese- if you do not have access to Oaxaca cheese you can use another melting cheese such as Monterey Jack or Mozarella.

Scrape any bean sauce remaining on the plate back into the pot. (If the sauce has thickened, add a little water to get it back to the original consistency.) Quickly bring it to a simmer, spoon it over the folded tortillas (there should be a considerable amount of sauce), strew with the warm chorizo, splash with the optional salsa, then sprinkle on the crumbled cheese, chopped parsley and the remaining sliced onion.  Serve your delicious enfrijoladas without hesitation--they don’t take well to delays.
Advance Preparation.   The black beans can be prepared through Step 1 several days ahead; the chorizo can be cooked, too.  Store separately in the refrigerator, covered. Reheat the sauce slowly in a covered pan, thinning if necessary. Warm the chorizo before heating the tortillas and finishing the dish.
Shortcuts.   Though the flavor and color won’t be as nice, the beans could be replaced with 2 drained 15-ounce cans of black beans.
Variations and Improvisation.   The avocado leaf (or fennel) could easily be omitted or replaced with 2 or 3 canned chipotles en adobo or toasted-and-soaked red-black chipotles or chiles pasillas oaxaquenos (in fact, with the chipotle or pasilla oaxaqueno you won’t really miss the chorizo--either in the beans or on the top). Spooning soft goat cheese onto the tortillas before folding them makes the dish more substantial (you can omit the cheese garnish, if you wish). Bacon, ham or other sausage can replace chorizo; enfrijoladas are also delicious splashed with Roasted Tomatillo-Chipotle Salsa. In short, with bean sauce and tortillas as a base, you can vary toppings (or fillings) as you like.
Plantain Enfrijoladas with Sour Cream: Prepare the bean sauce, tortillas and chorizo as described in Steps 1 and 2. Fry 1 diced ripe plantain in a little vegetable oil over medium heat until browned. Dip the warmed tortillas in the warm sauce as described in Step 3, filling them with a mixture of the fresh cheese and chorizo as they are folded into quarters and layed in an ovenproof baking dish. Sauce them, then bake them covered in a 400 degree oven for 5 minutes or so, until very hot, then drizzle with a little crema or sour cream thinned with a little milk. Garnish with the fried plantains, onion and parsley.

Emerald Corn Chowder Poblano

Emerald Corn Chowder  Poblano

Traveling to Chicago? If you happen to find yourself in O'Hare Airport. Specifically in the American Airlines terminal, you are one lucky traveler. You do not have to settle for a warmed over burger or unappetizing mall food, because Rick Bayliss's Frontera Bar and Grill restaurant has a wonderful small food service near gate K4!  This past Friday I passed on an opportunity to have lunch before my trip because I knew I could get something yummy at Frontera. Indeed their Poblano Corn Soup was delightful and it is easy to make.


Recipe from Rick Bayliss's Salsas That Cook
 6 cups serves 4 to 6 people

The  flavors of this comforting soup are enriched with masa harina, the dough  used for making corn tortillas. Whether you use the easily accessible dehydrated masa harina or the fresh dough available from tortilla factories if you are lucky enough to live in California, the Southwest, Chicago or Brooklyn.  According to Bayliss  this is based on a classic soup from Central and Eastern Mexico  called chileatole.

INGREDIENTS
1 small  onion, sliced 1/4-inch thick
1 large fresh poblano chile, stemmed, seeded and roughly chopped
1 tablespoon vegetable oil
2 cups corn kernels  (freshly or frozen)
2 cups Frontera Roasted Tomatillo Salsa or if you have another brand from Mexico like Herdez or your own homemade you can use that.
2 1/2 cups chicken broth
2 tablespoons freshly ground corn masa for tortillas
        OR  masa harina (corn "flour")
Salt, about 1/2 teaspoon
1/2 cup chopped fresh cilantro

DIRECTIONS
In a large saucepan saute  the onion and poblano chile for 5 in oil  until tender. Place one cup of corn and both cups of salsa into a blender or food processor. Pulse into a smooth puree and press through a medium-mesh strainer back into the pan or pot.  Add Chicken broth, partially cover and simmer over medium-low, stirring often, for 30 minutes. In a bowl, add the dry masa or nixtamal (fresh masa) to 1/4 cup water, making sure it is smooth. Add to the chicken broth/corn mixture and stir until it thickens. Taste for salt , add  remaining corn kernels,   simmer and serve with chopped cilantro.

Blue Corn Crepes

       For the Blue Corn Crepes

 

       1.  1 1/4 cups all-purpose flour

       2.  3/4 cup blue cornmeal (found in specialty stores like Whole Foods)

       3.  3/4 teaspoon ground cumin

       4. 1/2 teaspoon salt

       5.  2 cups whole milk 

       6.   3 large eggs

       7.   2 tablespoons unsalted butter, melted, plus additional for brushing skillet
       For the Filling

1. A medium yukon gold potato, peeled and diced
2. Salt to taste
3. 1/2 cup  half and half 
4. 1 Tbs  butter
5. 2 tablespoons diced onion
6. 1 jalapeño pepper seeded and minced
7. 2 cups freshly cut corn kernels (in a pinch you can use frozen)
8. 2 tablespoons green onions 
9. Freshly ground pepper
10. Freshly grated Parmesan Cheese (to go on top)
11. Washed, sliced radishes for garnish  

1. In a bowl, whisk the eggs.  Add blue cornmeal,  masa harina, salt until blended. Let the batter stand for 30 minutes. 
2. Place potato in saucepan, cover the potato with water, add a pinch of salt and simmer til soft.  Place in bowl and mash until chunky. Add half and half/
3. Melt butter in a frying pan and add  onion and diced jalapeño; cook over medium heat until soft.  Add  corn and stir until tender. Add green onions. Mix corn with potatoes and season with salt. 
4. In a large nonstick skillet place a generous two TBS of  canola oil. When hot, add 2 tablespoons of  crepe batter, coat the bottom of the pan and cook over moderately high heat until lightly browned. Turn over the crepe and cook 1 minute longer. Place on a baking dish. This makes about 8 crepes.
5. Turn on the broiler oven and spoon  potato-corn filling (2 Tbs) into each crepe; fold in half and transfer to a baking sheet. Broil until browned . 
6. When done, gentle garnish with fresh pieces of cheese. 
7.  You may garnish with crisp, slice radishes if you wish!

Holiday Vegetable Cornbread Stuffing

Here is a great fall dish that uses cornbread and butternut squash. This is a perfect treat if you want to make stuffing that is "outside the bird

• 1 large butternut squash, peeled, seeded, and chopped
• 2   onions, chopped (about 2 cups)
• 4 cloves garlic,diced
• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• 1/2 cup chopped fresh cilantro leaves
• 3 cups chicken broth
• 1 package cornbread stuffing mix (standard size)

1. Preheat the oven to 400 degrees
2. Put cubed winter squash, onions, and garlic in a large bowl. Add cumin and olive oil and sitr. Place  mixture in a single layer onto a  baking dish(-like a lasagne pan).
3. Roast vegetables for 30 minutes  stirring occasionally.
4. Reduce the oven temperature to 300 degrees
5. Combine roasted squash, cilantro, and broth  in a large bowl. Add the stuffing mixture  and toss together.
6. Spoon into a greased 9×13 casserole dish. Cover with foil.
7. Bake for 30 minutes.
8.  

Caramelized corn with fresh mint

4 to 5 cups fresh corn kernels about 12 cobs), or two 16-ounce bags frozen  corn
4 ounces unsalted butter
1/2 cup chopped fresh mint
Salt.

1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
2. In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Day of the Dead- Special Fruit Atole

Fruit Atole (Hot drink made from corn starch and fruit.)

The word atole  comes from the Nahuatl (Aztec) word atolli. It is based on corn- in this case, Maizena or corn starch although some versions use masa harina, the same flour that is used to make tortillas. It is popular throughout the year but always is included in the Day of the Dead celebrations where it is part of the ofrendas, or altars where food is offered.
Ingredients:

10 cups of whole milk
1/2- 3/4 cup of grated piloncillo or Mexican brown sugar (more or less to taste)
2 lb. fresh fruit (pineapple or strawberries are great)
1 stick of cinnamon bark
1/4 cup of cold water
1 cup corn starch (Maizena)
1  teaspoon of good quality pure vanilla extrac

Preparation:

Wash, cut, and gently cook your choice of fruit in a small amount of water until soft. Drain and place in  blender and blend until soft puree results.  In a saucepan, combine fruit, milk, sugar. Dissolve the corn starch with about 1/4 cup of water and combine it with other ingredients. Place mixture over low heat, stir with a wooden spoon until it thickens. Add sugar  and stick cinnamon and bring to a slow boil. Bring to slow boil until the fruit, cornstarch mixture is thoroughly cooked (at least 15-20 minutes) Sti constantly to keep it from becoming lumpy.  Remove  cinnamon stick and take off the heat. Cool and serve in individual mugs.

Serves 8-10 people

Corn Risotto with Sage and Bacon

Corn Risotto:

6 cups chicken stock
3 tablespoons olive oil
1 medium onion, finely diced
1 1/2 cup arborio rice
1/2 cups dry white wine
2 ears of corn freshly cut from cob (in desperation during the winter months you could use frozen corn but it is better to wait until summer).
2 tablespoons butter
3 tablespoons sage  (preferably fresh)  chopped
salt and pepper, to taste
4 strips of bacon diced
Parmesan or Romano cheese, freshly grated.

1. Bring stock to a low boil in a pan and keep simmering while preparing the risotto.
2. In another pan  heat  olive oil over medium heat then add diced onions. Keep stirring until  cooked (about 10 minutes)
3. Add rice and stir until color becomes translucent. Add  white wine and stir.  
4. Add chicken stock a little bit at a time until it is completely absorbed.
5. Finally incorporate the fresh uncooked corn and sage into the mixture. 
6. The corn will quickly cook inside the rice after a few minutes.  Finally you may add some butter and season with a pinch of  salt and pepper.
7. Add the diced bacon bits.
8. At the end fold in a good cup of freshly shredded Parmesan or Romano cheese 

Summer Corn Salad with Baby Tomatoes and Cilantro

If you love cilantro and,  Ay,  dios mío no self respecting Mexican cook does not.  this is a dish that shines with the addition of the chopped fresh green. If, on the other hand, you are unlucky enough to be part of that population that carries the gene that gives them issues with cilantro, then you could substitute the same amount of chopped fresh Italian parsley. For more on this sad state of affairs check this out http://www.nytimes.com/2010/04/14/dining/14curious.html

Now back to the salad.


Take  2 ears fresh corn, husked. Scrape the kernels off into a bowl.
Add 1 pint cherry or grape tomatoes, stemmed and halved (if you can mix the yellow and red varieties, so much the better)
1/2 red onion, finely diced
1/3 cup chopped fresh cilantro leaves
Juice of 1/2 lemon
1 Tbsp red wine vinegar
2 Tbsp olive oil
Salt and freshly ground pepper to taste
Serve over freshly washed salad greens



Gently mix everything together and place on top of fresh salad greens.

Serves 4.

Green Corn Ice Cream

• 4 ears  of fresh corn, shucked and cut off the cob
• 2 cups whole milk
• 2 cups heavy cream
• 3/4 cup sugar (white sugar please for color)
• 9 large egg yolks
• small pinch of salt to bring out the flavor

Green corn is another name for young, "new corn". This dish can be made with that wonderful butter and sugar corn or white corn that is still available fresh in the farmer's markets for another few weeks.  Select four tender ears of fresh corn and scrape off the kernels into a large pot. Don't throw away the cobs which have a lot of flavor but break them up and add them to pot.  Bring together 2 cups of whole milk, 2 cups of heavy cream and a scant half-cup of sugar (reserving 1/4 for later). Bring to a boil and discard the cobs.  Using a blender puree the corn kernels, cream, milk and sugar mixture. 
Put mixture back into the pot on a low simmer for a few minutes. In another bowl wisk  together 9 egg yolks. Add the remaining 1/4 cup of sugar.  Gently add about a cup of the corn/cream/milk mixture to the egg yolks tempering the mixture so it does not curdle. Combine both mixtures in the pot and cook over medium low hear for about ten minutes until it coats a spoon. You have made a yummy corn custard.

Elotes Off the Cob:

Elotes Off the Cob: Roasted Corn with Parmesan Cheese and Lime

Overwhelmed by your summer bounty of sweet corn. Try this wonderful twist by making Corn (Elotes) off the cob building upon the unique flavor of corn that is roasted in the oven. 

• Heat oven to 350 degrees. Place four ears of corn in their husks directly on the oven rack and roast for 30 minutes or until corn is soft.
• Cool slightly and cut corn off the cob.
• In a large bowl, toss corn with about 1 1/2 tablespoons olive oil, 1 tablespoon mayonnaise, and 1 tablespoon sour cream.   Incorporate the juice juice of two limes and three to four Tbs. of freshly grated Parmesan or Romano cheese into the mixture
  
• Add salt and pepper to taste.
• Sprinkle Mexican chile pepper (I favor Pica Pica available in Mexican grocery stores) on the top.

Serve warm.

Easy Baked Enchiladas

These enchiladas are cooked in ramekins and make a wonderful easy supper if prepared ahead of time and reheated right before serving. Pair this with a fresh green salad made with diced avocado.

Makes 6 servings  

Ingredienta

• 1  can (10 oz.) red enchilada sauce available in Mexican markets
• 1  7 oz. jar of  roasted red peppers
•  1 1/2  cup  green salsa (salsa verde - fresh or canned)
• 12  corn tortillas (blue, if available, 5 to 6 in. wide; see notes)
• 2  packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
• 6  ounces  cream cheese cut into thin slices or small chunks
• 1/2  cup  shredded parmesan cheese 
• 6  or 12 large eggs
• 1 1/2  cups  shredded cheddar cheese 
• 3/4  cup  thinly sliced green onions
• 6  tablespoons diced fresh cilantro
• 6  to 12 tablespoons sour cream 
• Salt to taste

1. In a blender, whirl red enchilada sauce and roasted red peppers until smooth.
2. In a bowl empty  green salsa.
3. Set six ramekins (about 2 cups each, 5 to 6 in. wide or long) on large baking sheets. Pour red sauce mixture equally into ramekins and tilt to coat bottoms. Cut tortillas into quarters. Arrange four pieces in each ramekin, overlapping edges to cover bottom and pressing tortillas down into sauce.
4. Scatter spinach, cream cheese, and 1/4 cup parmesan evenly over tortillas. Lay another four pieces of tortilla over filling in each ramekin; overlap edges to fit. Spoon green sauce over tortillas, coating evenly.
5. Bake, uncovered, in a 375° oven until sauce is bubbling, about 25 minutes (25 to 30 if chilled). Remove pan from oven and immediately, with the back of a large spoon, make one or two slight depressions for eggs near center of each ramekin. Break one or two eggs into each ramekin; sprinkle evenly with cheddar cheese. Return to oven and bake 10 to 12 minutes longer for soft yolks (press yolk gently to test), 12 to 15 minutes for firm yolks.
6. Top each ramekin with green onions, cilantro, a spoonful of sour cream, and a sprinkling of remaining parmesan cheese. Set ramekins on plates. Add salt to taste.

Agua de Sandia y Fresas

What is the perfect accompaniment to any Mexican meal, well unfortunately they drink too much Coca Cola for my taste and why when you could have one of an amazing assortment of fresh tasting fruit combinations like the Watermelon-Strawberry combo below. 

Ingredients

2 cups strawberries diced (use the freshest ones you can fine)
1 cup watermelon cut into chunks with all seeds removed
1 scant tsp of sugar, more to taste 

1 cup ice cubes
1 small bottle of  sparkling water (lime, lemon or other)  chilled
Fresh mint for garnish

Place  strawberries, watermelon, ice  cubes and sugar into a blender and puree until smooth. Pour about 3/4 full in a  glass and add sparkling water. Garnish with mint leaves

Blue Corn Pancakes with a Blueberry Bonus

Blue Corn  Pancakes
Ingredients:
4 tablespoons butter
2 cups blue cornmeal (available in Whole Foods and Latin markets)
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (sometimes I use buttermilk if available)
2 eggs

Note: you may add an additional 1 cup of fresh  blueberries and a pinch of cinnamon if you wish

Use a cast iron skillet or comal to make the pancakes.  First,  melt the butter and set aside in a separate dish. Then place cornmeal, baking powder, sugar and salt in mixing bowl.  In another bowl place milk, eggs and the melted butter. Combine dry ingredients with egg/milk mixture and stir. Add blueberries and cinnamon if desired. In medium hot skillet measure out enough to make  3-4inch size pancakes. Allow to cook about three minutes and then flip. Please do not ruin the exquisite taste of these pancakes with anything less than a good maple syrup and, if you are lucky enough to live where you can get lovely wild blueberries, use them. They are the best!

Serves Four

Blue Corn Pancakes with a Blueberry Bonus

Ingredients:
4 tablespoons butter
2 cups blue cornmeal (available in Whole Foods and Latin markets)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (sometimes I use buttermilk if available)
2 eggs

Note: you may add an additional 1 cup of fresh  blueberries and a pinch of cinnamon if you wish

Preferably in a cast iron skillet or comal allow butter to melt.  Set aside in a separate dish. Then place cornmeal, baking powder, sugar and salt in mixing bowl.  In other bowl place milk, eggs and the melted butter. Combine dry ingredients with egg/milk mixture and stir. combine. Add blueberries and cinnamon if desire. In medium hot skillet use soup ladle to make 3-4inch size pancakes. Allow to cook about three minutes and then flip. Please do not ruin the exquisite taste of these pancakes with anything less than a good maple syrup and, if you are lucky enough to live where you can get those lovely wild blueberries, use them. They are the best!

Serves Four

Elotes

Elotes  ( Mexican Grilled Corn)
Serves 4
4 ears sweet corn in the husk
1/4 cup mayonnaise
1/2 teaspoon lime juice
1/8 teaspoon chile powder
salt, to taste
lime wedges

Soak corn (in husks) in cold water for 25-30 minutes.

Prepare a medium-hot grill. Peel back the corn husks but leave them attached. Place the ears on the grill. Cook 20-25 minutes, turning several times to ensure even roasting. The kernels should be soft and fully cooked. 

Remove corn from the grill,   allow to cool slightly and totally remove the husks. Place the ears directly on the grill  for another 5 minutes  until they  begin to char.

In a small bowl mix the mayonnaise, lime juice,  chile powder, and salt. When the corn is cooked, brush each ear with some mayo. Serve with lime wedges, and a sprinkle of chile powder

If you don't have a grill you can roast the corn in the oven. Place the corn in a preheated oven set  to 350 degrees F  and put corn in husks  directly on a rack for 30 minutes, or until corn is soft to the touch.  Cool remove husks and add mayo/chile mixture.

Easy Black Bean and Corn Salad

Black Bean and Corn Salad

It's summer and what a great way to use the bounty of fresh corn. Corn is just appearing in our local markets. The advice of our local farmers markets eat it the same day it is picked for the best flavor.

• 1 can, 14 ounces, black beans, rinsed and drained
• 2 cups freshly boiled corn, cut from the cob. If you make this in the colder months you can substitute frozen corn kernels, slightly thawed
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 chopped fresh cilantro
• 1 tsp hot sauce (my personal favorite, Tapatio if you can get it)
• 1 lemon, juiced
• 2 tablespoons canola oil 
• Salt and pepper to taste

In a bowl combine all ingredients; if using frozen corn allow it to fully defrost and flavors blend, then toss and serve.

Comfort Food: Corn Pudding

Saturday, June 19, 2010

Comfort Food: Corn Pudding

Corn pudding  dates back to pre-Columbian times and was part of the first Thanksgiving. When corn is plentiful from midsummer until early fall, you may use fresh corn, or at other times,  use good quality corn niblets.

nocoupons

• 1/4 pound (1 stick) butter
• 5 cups fresh yellow corn kernels cut off the cob (about 6) or 3 cups of canned corn, drained
• 1 small onion (1 onion)
• 4  eggs
• 1 cup milk
• 1 cup half-and-half
• 1/2 cup yellow cornmeal
• 1 cup ricotta cheese
• 3 TBS chopped fresh basil leaves
• 1  TBS sugar
• 1 Tbs. salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 cup sharp cheddar;  reserve a little for the  top

Preheat the oven to 375 F.  Grease the inside of a 10-cup baking dish.
Melt the butter in a large skillet  and add corn and onion and cook  at medium-high heat for 4 minutes. Let cool.
Mix  eggs, milk, and half-and-half in a large bowl. Add  cornmeal and then ricotta. Continue by adding basil, sugar, salt, and pepper.  Fold in corn mixture and grated cheese  and place  in a  baking dish.  Top with additional cheese.  Put this dish into a larger pan and fill the pan 1/2 way up the sides of the dish with hot  water.  Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Corn Fritters: Comfort Food that is Quick to Make

My first  introduction to Corn Fritters was on the Atcheson, Topeka and Santa Fe train going cross country from Chicago to Los Angeles.  Every morning for three days an incredibly gentle member of the waitstaff in the dinning car would serve a hungry child an order of Corn Fritters. I have loved them ever since. They are quick to make and are the ultimate comfort food.


SERVINGS
Makes 4 to 6 servings
INGREDIENTS
2 cups fresh corn kernels or 2 cans of drained corn niblets
2 tablespoons  flour
2 eggs, separated
1/2 teaspoon  salt
1/4 teaspoons paprika
1/8 teaspoon freshly ground black pepper
1/4 cup extra cooking oil
 1 TBS butter
PREPARATION
1. In a large bowl, stir together the corn, flour, egg yolks, salt, paprika/  Using an electric mixer, beat the egg whites until stiff peaks form. Stir one-quarter of the beaten egg whites into the corn mixture. Fold  egg whites into the corn mixture.
2. In a large skillet, heat the oil and butter over medium heat until the butter has melted. Carefully drop some of the corn mixture by tablespoons in to the hot oil.  

Cook each fritter until browned on both sides about 2 to 3 minutes. Turn each fritter over and brown the other side, about 1 to 2 minutes. Remove the fritters to a platter lined with paper towels. Sprinkle lightly with salt, if desired. Repeat until all of the corn mixture has been used

Fritters can be served with Maple Syrup (the real stuff please) or as a savory with a homeade salsa made with chopped avocado, mango, lime and cilantro.