Tag Archives: easy

Corn Cakes

corn cakes

Possibly also known as corn fritters. The jury’s still out on that distinction (or I just haven’t consulted the right court)—I incline towards thinking of fritters as rounder and more fried and cakes a little flatter.

In any case, it isn’t corn season yet but fortunately I still have corn from last season in my freezer. And now that all the fresh vegetables are coming up (salads with EVERYTHING) I feel comfortable using up the tasty foodstuffs frozen away. And I need space in my freezer anyway to make room for the buckets of pesto that summer shall endow.

The possibilities for local food feeding all of us, by the way, are growing. Which is great, because “local”  (i.e. less commodity-based) farmers tend to follow more sustainable practices, which is helping decrease global malnutrtion.

And we sure do have some great local products! I favor using a mix of cornmeals here, as in most corny delights. Helps vary the texture. Similarly to pancakes, these are flexible, and take new additions and flavors quite well (within reason). Chives are fabulous, as are most green onion-types. Or you can go the other way and add a little sugar, maple syrup, or top with molasses.

corn cakes batter ingredients

Corn cakes
1/2 cup flour
1 cup cornmeal, mixed varieties
1 cup corn kernels, fresh or frozen
Chives or scallions
1 tsp baking powder (soda if using yogurt or buttermilk)
1/2 tsp salt
1 egg
1 cup hot water, supplemented with yogurt, buttermilk, or milk as desired
Vegetable oil for cooking

Mix the dry ingredients (including corn kernels and chopped chives) in a bowl. Stir in the hot water and let sit for a few minutes, then mix in the egg. Adjust liquid as necessary so the batter spreads enough in a pan.

Heat up a flat pan with a good bit of oil (more if you want to make actual fritters), and put the batter in the pan like pancakes. Cook for a minute or two then flip and cook again. Repeat with the rest of the batter.

I enjoyed mine with a balsamic reduction and a large salad; they take other sauces nicely too—tomato, vinegar, mushroom…

corn cakes batter

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Cheesy Roasted Cabbage

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This is one of those dishes that I made after coming home thinking “What can I possibly eat for dinner?” and opening the fridge for inspiration. I don’t keep a whole lot of ingredients in my fridge other than vegetables and cheese, and lots of dishes require more planning (soaking beans, thawing frozen chicken, etc) than I was ready for. However, it was slightly damp out and I felt like roasting something, and I figured that cabbage and cheddar would go well together, so I did what I usually do and asked the Internet what it thought.

(The way that I cook is to decide what ingredient/s to use, and then ask my cookbooks or the Internet for some inspiration: books for general ideas, the Internet for more specific suggestions about ratios and additions, etc. It seems to work pretty well for me, still learning cooking techniques and combinations.)

Turns out cabbage gratin is an actual thing, but I didn’t have any milk, and besides I wanted something crispy rather than a casserole (I think I may have something against casseroles. Maybe I will like them in the winter). Fortunately Whole Foods had a few easily adaptable good ideas for additions.

Basically this is roasted cabbage with some melted cheddar and a few extras: mustard for flavor and cornmeal for texture.

Cheesy Roasted Cabbage
Cabbage (about 1/3 of a large head was good for me for dinner)
Olive oil and salt
1/2 cup cheddar
2 tsp mustard, or to taste
Maybe 1/4 cornmeal
Pepper
Other herbs! Such as parsley

Preheat oven to around 400ºF. Chop cabbage up, mix with a little salt and oil and put in a pan in the oven while you prep the rest of the ingredients. Grate the cheese and wash/chop the parsley. After the cabbage has roasted a little while by itself (maybe 20 minutes), mix in about half the cheese and the other ingredients. Add a little water if you need to (the Whole Foods recipe has you use chicken broth, which I think would be good—I just didn’t feel like something soggy). Roast about 15 minutes longer, then add the rest of the cheese on top and bake until crispy on top (maybe another 10 minutes, although I was getting a little impatient at that point). Serve hot.

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