Recipes For Cooking

Showing posts with label corn. Show all posts

Friday, March 7, 2014

Theres Nothing in the House Salmon Cakes with Creamy Corn Relish and Tarragon Drizzle

This Salmon Cakes with Creamy Corn Relish video recipe reminded me that some of the best, and most satisfying cooking I do seems to happen when theres nothing to work with. Of course, I don’t literally mean nothing, that would require the ability to conjure things up, and my training in the dark arts is relatively minimal. I mean no obvious fresh ingredients to use.

I recently found myself in this predicament when a driving rain made a trip to the store seem like a poor choice when compared to a look-around the pantry and freezer. What I found led to one of the more delicious lunches Ive had this month. These salmon cakes are so easy, so cheap, and since canned salmon is always wild salmon, very healthy.

Youll also see me use a couple spoons of crème fraiche, which I showed you how to make in a recent video recipe. You can sub milk or cream, but why? Make some crème fraiche.

Anyway, next time youre at the store make sure you pick up a bag of frozen corn and a few cans of salmon. You never know when youre going to have to cook with "nothing." Enjoy!

Salmon cakes ingredients:
2 (7.5 ounce) cans red salmon
2 tbsp capers. chopped
1 clove garlic, crushed
1/2 tsp tarragon mustard (or Dijon and some chopped fresh tarragon)
1/2 lemon, juices
1 egg
1/3 cup plain breadcrumbs
salt and fresh ground black pepper to taste
olive oil

For the corn:
8 oz frozen corn
1/2 lemon, juiced
1/2 tsp red pepper flakes (or fresh hot pepper diced)
3 tbsps crème fraiche, or milk, cream, sour cream
salt to taste

For the sauce:
1/2 teaspoon tarragon mustard
2 tbsp crème fraiche or sour cream
1 tsp lemon juice
salt to taste

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Sunday, March 2, 2014

Corn Cakes With Fresh Corn and Chives

1 fresh ear of corn or 1/2 cup frozen whole kernel corn
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro
1/3 cup dairy sour cream (optional)

Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside.In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon chives. Add flour mixture and stir just until combined.
In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm. Repeat with remaining batter, adding the remaining 1 tablespoon oil.
Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve
sour cream with the corn cakes.
Yield: 6 servings.

Friday, February 7, 2014

Corn Bread

Ingredients

2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

Directions

In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

found this recipe off of recipes.com