Not really. I have Monday off too but it's still back to work this week. In honor of Blokey and my 3 week anniversary, but mostly because Anne just made these beauties yesterday morning, I was inspired by the corn cake appetizers from our wedding reception (which did rock). Not much to report here, as Anne has already done an awesome job documenting the process.
Just a few of my thoughts.
- Corn cakes are really a southern corn bread recipe made on the stove, rather than baked. The light cooking in butter or oil makes them crisp and delicious. It can really be any Southern corn bread recipe.
- I accidently left out the wheat flour the first batch I made. I also put in slightly less sugar. The second batch, I added the flour and omitted the sugar (again, by accident). These were what the Germans might call "eine Katastrophe." OK, they weren't so terrible but I didn't let the fella eat any.
- We received many many wonderful wedding presents, one which included a yogurt maker. We haven't mastered that yet but we do have about a 1/2 gallon of kind of curdy yogurt in our fridge, so I used that as a faux buttermilk, and also adjusted the chemical leavening agents.
- It was good to make a quick bread, because my recent attempts at making yeast breads, a la Peter Reinhart, have also be ein Massaker.
Since we are practically vegetarian in this household, we served yummy corn cakes with a Cuban black bean stew (which I accidently boiled down to more like a side dish), avocado, and a homemade sweet pepper and cheddar sauce. There are few of these on the internet. I wanted something more smooth, but I made all this all in about 30 minutes, so I didn't have the time to make a a proper melted over the oven type cheese sauce. Into the food processor (thanks, baby Cousin and your hubs!) it went. It was pretty awesome anyway.
My "riff" on Anne's version of Wishbone corn cakes:
1 c. of fine corn meal
2 teas. baking powder
1/2 teas of baking soda
3/4 t. salt
2 Tbs. sugar
1 egg, beaten
3/4 cup of buttermilk
2 Tbs of melted butter (and more for the pan)
1/2 C. frozen corn kernels, thawed
3 green onions, chopped
Mix the wet ingredients first, and then add the dry ingredients. Since I didn't use any flour, there is no gluten, so you don't have to worry about overmixing like with non-corn products (crazy, huh?). Warm up a trusty cast iron skillet with a bit of butter rubbed on top over low-medium heat and cook cakes, until lightly browned and flip. I somewhat burnt the first few but they were so tasty that no one minded.
Cuban black bean stew
1/2 package of dried black beans (or 2 canned)
1/2 thing of tomatoes (or 2 fresh ones, chopped)
1 teas of oregano
1/4 teas of cayenne or chili powder
1 teas or more of cumin
juice of one lime
salt to taste
3 cloves of garlic, chopped
Cook the beans according to the directions (for us, it was toss them in the pressure cooker for 15 minutes) or drained and rinse canned beans. Saute over medium heat the onions and garlic in oil until soft. Add the spices (except the chili, unless you like pepper sneezing). Add tomatoes and cook for 2 minutes. Add the black beans, and enough water to cover about 2 inches, and let simmer until it reaches desired consistency. Add lime juice, salt to taste, and chili/cayenne. Orange juice would be awesome too. Garnish with some avocado slices.
Rad's rad sweet pepper cheddar sauce (quick)
3/4 c. of grated medium cheddar
1/2 of plain yogurt
1/2 of roasted red peppers
1/4 c. of mayo (or in my case, 1/4 of my attempt to make mayo. Damn you, effusive egg yolk and oil infusion!)
salt and pepper to taste
2 green onions, chopped
Blend everything in a food processor until it reaches the desired thickness. I read somewhere that some bacon would taste good in here. Add that if you're so inclined.