This is my first foray into video. It didn’t take very long to record, but it took a long time to edit, and I think the sound is kinda awful and now I know why people have their ingredients premeasured (the clinking and clanking annoys even me if you can believe it!).
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We’ve been trying Imperfect Foods for a couple of months now and I’ve found it to be convenient and I like seeing what the “imperfections” are and then getting mad that people don’t know that misshapen sweet potatoes taste exactly the same as regular ones. It can be a bit of a game, too, figuring out the savings over Woodman’s since there’s a shipping cost involved. Anyhoo, that link up there will get us both $10 off if you sign up.
Why did I tell you about that? Because I had a head of broccoli from Imperfect that needed to be used up and a craving for antioxidants. Weird, I know.
The picture above contains only a few of the actors in this delicious musical. I added garlic powder, turmeric, red pepper flakes, cayenne pepper, a little almond butter, and another carrot (the one looked lonely).
To start, the diced aromatics go into some heated coconut oil until translucent. I then added all of the spices and seasonings, including some agave nectar, along with a tablespoon of that delicious bouillon (the vegetarian style is as good!) along with about a cup of water. This results in the magical concentrate of a germ-killing concoction.
It doesn’t look super pretty, but the best things are not.
To this, add a can of coconut milk. I’m not really sure the tastable difference between light and regular, but I had a can of not-light and used it happily. The solids that hang out at the top of the can will melt eventually. I find it looks like a barista trying to make a latte.
Once the seasonings, spices, flavor, and milk are melded together, add the vegetables and bring to a simmer.
After it’s got a good simmer goin’ on, turn the heat down a bit, cover, and set a 10-minute timer.
Serve, eat, enjoy, relish, share, comfort, be.
Coconut Curry Veggies
- 1 Tbsp coconut oil
- 1/2 c onion chopped
- 3 cloves garlic minced
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp red pepper flakes
- 1/2 tsp cayenne pepper
- 1 Tbsp Better Than Bouillon chicken or mushroom
- 1 Tbsp curry paste
- 1 tsp agave nectar
- 1 15 oz can coconut milk
- 2 c broccoli florets
- 2 carrots cut into coins
- 1 15 oz can chickpeas drained and rinsed
- Melt the coconut oil over medium and add the onions and garlic when ready. Stir and cook until onions are translucent (about 5 minutes).
- Add all of the dry spices, then the bouillon, agave nectar, curry paste, and water. Stir until combined.
- Stir in coconut water and the solid cream. Once incorporated, add the broccoli, carrots, and chickpeas. Stir it up and bring to a simmer. Cover and set a 10-minute timer.
- Serve over your favorite kind of rice or with naan.
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Saying chèvre like an annoying American is funny to me. Probably because I know a few French words but not enough to be useful, like when looking for the bathroom or asking for a beer. However, I distinctly recall learning my first French swear-word: at the end of 9 to 5, the boss’ assistant was coming back from her trip to France and said, “merde.” In fact, I think I learned a great deal about life from that film.
This salad was born of an overabundance of beets and the desire to have Grampa’s PIzzeria‘s beet salad without leaving the house. Seriously, it’s the best beet salad ever.
Preheat the oven to 400º and grab your knife. After honing, cut the top and bottom off the beets. Depending on your zero-waste level, throw the beet greens in with the rest of the salad, save ’em to make a pesto, or compost ’em.
Put the beets into foil pockets and drizzle, spray, or otherwise apply some kind of oil. Sprinkle with salt and pepper, and roast for 45-60 minutes. Check with a fork after 45, even tho I’m not sure it’s possible to “over roast” a beet.
Now that I look at that photo, I realize it’s not at all necessary to individually package the beets; a simple foil tube would be just fine. But, this makes them feel more special. Once you can poke a fork in ’em without much resistance, they can come out and cool down. It’s not proof of any super-powers if you can peel a beet that’s 400º ON THE OUTSIDE. Since they are plated relatively room temp, you could roast the day before or hours before you’re ready for dinner.
The rest of the salad is whatever you want. We’ve been digging these greens from Wisconsin (Woodman’s just started carrying this brand) because you can tell they didn’t sit on a truck for a week on their way up to the northern states. Slice up some red onion, cucumber, radish. Toss in a bowl with olive oil, lemon juice, salt, and pepper. This time around, I added pine nuts and hemp hearts because I was feeling like we needed more crunch.
When the salad is well coated, plate and set aside.
Now comes the magic part: cheese. But, not just any cheese. Goat cheese. And, not just ANY goat cheese. AIR-FRIED GOAT CHEESE in BALL SHAPE!
I regret that I don’t have pictures of the process because it’s a two-handed one, and it’s messy, and my iPhone isn’t insured.
Preheat your air fryer and get your separate whisked-egg and panko bowls ready.
Take the log of chèvre and cut pieces to shape into balls slightly smaller than the size of a ping-pong. If we’re using food for reference, you’re looking for a bocconcini-sized ball, not ovaline.
Coat with egg, coat with panko. Repeat.
When the fryer is hot, pull out the basket and lightly spray with avocado oil. Place each cheese ball so they’re not touching and “fry” for about eight minutes. When done, carefully scoop each ball out with a spoon and place gently on the salad like a rescued bird’s egg into its nest.
Salad with Beets and Goat Cheese
- Air Fryer
- 3 handfuls salad greens
- 1/3 c red onion sliced
- 1/3 c cucumber sliced
- 1 Tbsp pine nuts
- 1 Tbsp hemp hearts
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- salt and pepper
- 6 beets roasted
- 4 oz goat cheese divided
- 1/3 c panko
- 1 egg whisked
- Roast the beets in foil with olive oil, salt, pepper for 45-60 minutes at 400º. Check with a fork and remove to cool. When cooled, peel under running water. Slice into quarters.
- When nearly ready to eat, mix the rest of the salad ingredients together and plate. Top salad with quartered beets.
- Put panko and egg in separate bowls. Ball up the goat cheese (the size is preference-based—we like 'em smaller) and dip in each bowl to coat.
- After the air fryer is preheated (about five minutes), place cheese balls in the basket for eight minutes without flipping. Gently remove with a spoon and place it onto the salad.
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When I started chickening (in the last four years now—after having been vegetarian for nearly 20), I found these Smart Chicken whole birds at Woodman’s. Their gimmick (if you will) is they air-chill and don’t add water. I have no real idea what this means but can only assume you’re not paying for the weight of water when you buy their chickens.
I can also assume that they’re a pretty alright company because Jeni St Market switched from Bell and Evans (a very alright company) to Smart Chicken (because of some distro and stocking problems for the small store).
However, the whole fryers are usually somewhere between 2.5 and 3.5 lbs and are $10-13. The organic version of the bird is similarly sized but twice as much.
Thankfully, Woodman’s also carries birds that aren’t Tyson or Gold ‘n’ Plump. Namely, Gerber’s Amish Farm chickens. These hefty fellas are 4ish lbs and $7ish. Plus, you usually get a neck and a pair o’ kidneys, the use of which we’ll get to in another post about the best chicken gravy you will ever smell, make, or taste.
During these last four years of roasting chickens, I’ve settled on a way that incorporates a little from GOOP, Ottolenghi, and a new favorite, Sam the Cooking Guy, and I’m here to tell you all about it.
You start out with a bird on your favorite raw-poultry-only cutting board and, instead of rinsing him off (which has been purported to simply spread the possibility of salmonella* around the kitchen), take a couple of paper towels and pat dry all over, getting in the pits and inside the cavity.
*It’s good to be safe because the effects of the bacteria mean you won’t be eating chicken any time in the near future.
Into the cavity, shove a couple of quartered lemons, and if there is room, cut the top off a head of garlic and put that in there, too.
Preheat the oven to 425° and get out your carbon-steel pan (or cooking sheet, or whatever you roast in).
Now, as the Joy of Cooking puts it so annoyingly, perform a simple truss! It’s never so simple, and I usually cut the string too short. But, I’ll attempt to explain it so maybe I can remember myself and can stop referencing the drawings in the book.
First, measure out at least two feet of string, but probably more, and start by wrapping the middle of the string around the Pope’s nose and give it a tie. Then, hold the two legs together (where there were once feet) and wrap the string around them so they’re very close, or even crossed. This is when I begin to lose patience; track the string under the thighs and up toward the wings. Some people (who cut their string long enough) wrap around the wings a couple of times, but in the reference photos, I appear to only have used the string to keep ’em close. Which is the point, really. You just don’t want them flapping about because they’ll burn.
Tie the string at the neck and go wash your hands.
Mix equal parts garlic powder, salt (there’s a difference), and ground pepper and hold about 12 inches above the bird and sprinkle all over until it’s healthfully covered. The bird up there is shiny because he was spritzed with avocado oil, a practice I have since halted. They render enough juicy fat that really, no extra oil is needed.
That’s it! Stick him in the oven at 425° for 10 minutes, reduce the heat to 385° and after a total of 40 minutes, get out your baster and start basting. Tip the pan with the cavity opening toward you so you get the lemon juices and baste for a minute. Put the bird back in for another 30 minutes and then check the temperature of the thickest part of the thigh (avoiding the bone, which will be significantly hotter). You’re looking for 165° or higher. Though, I’ve read some chef claim he “likes [his] chicken a little pink” and thinks it’s fine at 150°. I do not.
Lately, I’ve been sticking a chef’s knife into the cavity and tilting it into the pan so the juices run out there instead of on my cutting board. This also allows me to use the grease plus lemon juice as an amazing salad dressing. I did get myself a not-raw-chicken board with a deeper well and a slant, so the juices run toward the back and not all over the counter. I’ve used it once and it worked swimmingly. Get it?! Swimming in chicken juice.
The next really important part here is to let the chicken rest for at least 10 minutes, 15 if you can stand it. This is why it’s good to temp the chicken higher (180°) because it’s going to sit for a while and you don’t want to serve lukewarm chicken.
The next post about chickens will be the carving process, which is made so much easier after it rests. The fibers settle down, the juices get settled where they need to, and it’s not going to burn your fingers.
- 1 4lb chicken patted dry
- 1/2 lemon quartered
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper finely ground
- Preheat oven to 425°.
- Stuff the cavity with lemon slices and truss.
- Mix spices together and sprinkle over the bird in an even coat.
- Bake at 425° for 10 minutes, then reduce the oven temperature to 385°. After a total of 40 minutes, baste the bird with its juices and return to the oven for another 30 minutes. When it registers 165° in the thigh, remove from heat and let rest for 15 minutes before carving.
I was first introduced to Gwenyth Paltrow as a cookbook author some many New Years’ Days ago (according to my records, it’s been only four years) at a friend’s house. One of the hosts’ sister was an editor at the publisher I think? Anyway, I poured over the simple layout, recipe ingredients, categorization, funny description of the “conscious uncoupling” between her and her kids’ daddy (something to do with Coldplay, I think?).
Since that NYD four years ago, I’ve obtained and filed away for reference three of her four* cookbooks and look to them at least once a week.
I began to learn about her brand, GOOP, and the contingent of folks who are staunchly against it. Jade eggs, luxurious and expensive week-long spa-like conferences where the color of your bracelet indicates the level of your monetary investment in the event, the $6,500 t-shirts, the brain dust and cordyceps required for the quintessential GOOP morning smoothie.
I’m not really sure how I feel about those things (except the smoothie—I had one this morning and it was pretty alright), but what I am sure of is that no one cares how I feel about those things.
All that is to say that I keep my interests on the food side of Gwyneth Paltrow, including the annual detox her team has published for the past few years.
I just completed my third and I think this one was the most effective, enjoyable, interesting, and easy of the three.
Effective: Because I mentally prepared, I wasn’t so stressed out about removing certain things from my routine, and I kept telling myself it was only five days and I wasn’t going to die without my single cup of coffee in the morning. That hot lemon water was no substitute, though.
Enjoyable: I was able to not only share the dinners with my partner, I found that the menu was tasty and got us to try a couple of new things.
Interesting: The red curry almond butter dressing/dip/sauce was very versatile and I actually liked the kelp noodles.
Easy: While each day required one or more of my myriad of kitchen implements, and used several bowls, plates, and containers, I have a partner who keeps up with dishes and, while his stamina was tested, this really helped make it easy.
If you follow the menu and shopping list (note that the list is missing both pitted dates and nori sheets), and think about how to substitute, and aren’t too hard on yourself for using agave nectar plus Bragg’s amino acids because you don’t want to spend $12 on 8 oz. of coconut aminos, then you can get through this.
If nothing else was learned, I liked her roasted chicken instructions and will use it frequently.
Get a 3-pound chicken, rub it all over with 1 tablespoon of salt (no oil necessary—the natural fat in the skin will render and keep the meat moist). Roast it in a 425°F oven for 1 to 1½ hours, until the internal temperature reaches 165°F and the juices run clear.-goop
I had to make the lunches easy on transportation and assembly, so the lettuce cups became a salad.
The sweet potato for breakfast happened twice in the five days and the first time (day two), I found it to be the most delicious thing I’d ever eaten. I must have been mildly delirious, because, by the second time (day four), it was not so amazing. But it was good.
This salad took me over an hour to finish. I was determined to do so because I didn’t want to throw any of it out, and since I eat at my desk, it’s easy to dilly-dally the lunch meal.
We did The Big Shop before breakfast the Saturday before I started this adventure, so I was kind of hungry. This means that a recipe for 2 to 3, which calls for a 1.75 lb. salmon filet ended up being 2.25 lbs of salmon. I could not finish mine, but it. was. delicious.
The butternut squash soup came on the fourth night and was to be lunch on the fifth. It was really good and filling, with boiled cashews as the “cream”. If you’ve ever read Isa Chandra Moskowitz, then you know that vegans should Always Be Soaking [raw cashews] in the event of a creamy soup emergency. These did the trick, but I think I would have blended it for about 2 minutes longer. I was hungry, though.
So, that’s my story and I’m sticking to it! It was a good challenge, and I learned a couple of new tricks. I could probably piece together a summer version of a detox from the recipes in her cookbooks. She kindly labels them as Elimination Diet, Vegan, Protein-Packed, etc.
If you have the gumption, time, and support system, I recommend this as a personal challenge*.
*I am not a doctor, nutritionist, or expert in anything related to food or eating or diets. If you feel like you want to discuss this with a trained professional, then you probably should.
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This one goes out to my friend, Don.
What seems like another lifetime ago, I spent A LOT of time at Mickey’s Tavern. So much time, in fact, that I married one of the bartenders and after that didn’t work out, dated another. That’s an entirely different blog altogether, though.
The latter was (and still is) in charge of the very popular bloody mary mix, having to make at least 20 gallons each weekend (more often in the summer). Over the years, I helped out enough to know how it’s done and keep the recipe close because it’s his pride and joy.
Anymore, I find the bloodys there to be a little too chunky for my taste, so I’ll share with you the recipe that I enjoy now (made for me by my current boyfriend—who is neither an employee of Mickey’s nor a bartender).
A wide-mouth pint jar is my favorite bloody vessel. Into it goes ice and vodka, a few turns of salt and ground pepper. Then about 2 teaspoons of ground horsey, a shake of Annie’s Worsh sauce (it’s vegan!) and a couple of blops of Valentina (I find other hot sauces to be too vinegary).
Fill up the jar with a little can of V8, stick a pickle, and trim a celery stalk.
If you’re feeling extra, you could add some jalapeño salt, which we just discovered and find to be amazing.
- 1 can V8
- 3 counts vodka
- 2 tsp prepared horseradish
- 1 tsp Annie's Worchestershire
- 1 tsp Valentina
- salt and pepper to taste
- 1 pickle
- 1 celery stalk
- Mix everything except vegetables in a glass. Serve with pickle and celery.
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There isn’t much that’s more satisfying than a crunchy corn tortilla slathered (you heard me) with beans, topped with diced onions, cheese, tomato, and lettuce.
First, though, I need to hop on my high horse, so gimme a boost here. OOMPH, thank you!
WHAT in the ACTUAL F*&K are food dyes doing in CORN TORTILLAS? Woodman’s carries five or six brands of tostada shells and all but two have artificial food dyes. I have a long-standing personal grudge against and will go out of my way to avoid buying foods with added yellow, red, and/or blue in them. Especially considering that a corn tortilla is, and only needs to be: corn, salt, and water. I mean, it doesn’t need to be YELLOWER.
HOT TIP: Full Circle uses turmeric instead of yellow #5 in their pickle products.
Whoah, Nellie! *hops off horse*
Aaaanyhoo, the El Milagro brand is without weird substances: stone-ground corn, corn oil, salt, and Cal (about which I just learned). They also have the best soft corn and flour tortillas in the world (or at least in my world).
Choose your tortilla pairs carefully because they have to sort of stack together. The curvy bendy of them makes this a little like a puzzle, but you’ll get it. Find (or make!) your favorite refried beans and schmear enough to cover the top of each of the bottom half of the pair (that was confusing… let’s look at a photo):
Top the bottoms with diced white onion and cheese and grab the tops and schmear the bottoms of those with more beans! This is getting nuts. Or beany.
Finally, more beans go on top of the top, along with more onions and cheese. We like beans, onions, and cheese in this house.
In the oven that I remembered to preheat (this time!), these go for 10 minutes and then get another three or four, depending on hunger and cheese meltage.
While they’re getting toasty, chop the tomatoes and lettuce, and gather your assortment of topping notions.
Top, serve, eat.
Tostadas con Frijoles Refritos
- 8 tostada shells
- 2 16 oz. refried beans, canned
- 2 c white onion diced small
- 1 c mixed cheeses shredded
- 1/2 c tomato diced
- 1/2 c romano lettuce chopped
- Preheat oven to 350º and line a cookie sheet with parchment (this is not entirely necessary, but I don't like washing cookie sheets).
- Spoon a layer of beans onto half of the shells, cover with onions and cheese. Spoon a layer of beans onto the other half and make a bean sandwich and spoon beans onto the top of those shells. Cover with onions and more cheese.
- Bake for 10 minutes and then check cheese for the desired doneness. If you like it meltier, leave 'em in for three to five more minutes.
- Remove from oven and plate; top with tomatoes, lettuce, salsa, sour cream, and any other thing you'd like!
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At some point in my twenties—earlier than it should have—fried food began to disagree with me. Fried cheese curds, fish, mozzarella sticks, mushrooms… and onions. Although, I never really like onion rings because they were usually embarrassing to eat; the breading slid off in my hand while the soggy, greasy onion hung out of my mouth like a cow’s tongue. I paint a pretty picture, don’t I?
To be honest, it’s okay. We all know fried food isn’t very healthy.
Enter the air fryer! We’ve got the breaded fish pretty well down, so putting an onion ring atop a turkey burger seemed like the logical next step.
Our first attempt was without using a recipe and it didn’t turn out so well. I documented it to show that not everything turns out as expected, and that’s okay!
They weren’t *awful*, they were just a little overdone and stuck together and not breaded correctly. You get the idea.
Take two involved following a recipe of sorts. The air fryer came with a cookbook that has a bloomin’ onion, so we co-opted it for only a few rings. One of the tricks is to soak the onions in ice water until you’re ready to use them. I’m pretty sure this is to prevent them from getting “soggy”.
The second trick is to coat with the egg, then cover in the seasoned flour mixture, then dredge in the egg, and cover again with the flour mixture. The third trick is to only put as many onions into the fryer that will fit in one layer without touching.
In order to test the efficacy of this bag of tricks, we did a test batch before starting on the second version for the burgers. The results were positive.
The double-dredge and some avocado spray helped the breading stick and make it the color we expected (I wanted them to look nice on turquoise plates):
Atop the turkey burgers again they went. – Yoda.
The addition of the onions made for a beautiful burger, but its presence was a bit lost among the rest of the amazing tastes and textures. I think if we try it again, we should try them on a couple of Beyond Burgers.
Air-fried Onion Rings
- Air Fryer
- 1 egg beaten
- 1/2 c flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- avocado oil spray
- 2-4 white or yellow onion rings cut an inch in height
- Soak raw rings in ice water until ready to cook.
- Preheat the air fryer to 400º for 5 minutes.
- Prepare the onions by first dipping and coating them in the egg wash, then dip into the flour, then back into the egg, and back into the flour.
- Place rings into an air fryer basket, not allowing them to touch (as much as you can manage) and spray with avocado oil. Fry for 7 minutes, flip and spray again, fry for another 7 minutes.
- Eat by themselves or wherever, really.
This is yet another Teigen recipe fan-post. Her second cookbook garnered more than twice the post-its as her first book, and this recipe would get four; if there were that many sides of a piece of paper!
Cozy, homey, comfy, round, buttery, and well worth the extra effort of browning, brothing, and shredding the chicken, letting the soup become soup, and dumping the dumplings.
There’s enough chicken called for to have to work in batches. I think I used just a little shy of 3lbs, though the recipe calls for 4. Once all the chicken pieces are sufficiently crispy, you add water and herbs and let the magic happen over the next 60 minutes.
This part was a surprise to me as I’m used to making broth in a slow cooker over the course of 12-24 hours, but that renders the chicken meat pretty useless, and that is the opposite of what we want here.
After an hour, grab your favorite strainer, strain into your favorite large bowl (it needs to hold at least 8 cups), and discard the herbs. Fish out the chicken (see what I did there?) and use two forks to pick the meat off. We’re not going for a shred… more like sumptuous pieces.
Discard the bones and skin—this was very difficult for me—and set the meat aside.
Back into your Dutch oven, or another vessel, goes carrots, onions, celery until soft, then stir in some flour until it browns slightly.
In goes the chicken, broth, and a potato! Boil then simmer for 20 minutes.
While the soup becomes a magical display of smooth, comforting goodness, prepare the dumpling dough. It’s important to be gentle (read: don’t overwork) with the dough. So, mix those ingredients *just so* and make sure you fret about it! I kid. Cooking shouldn’t make a person fret. I think those energies get into the food and that is why you get tough dumplings.
I used two spoons to size ’em up and drop ’em in. In retrospect, I made them a skosh too big. Less than a tablespoon of dough would have been ideal; they expand more than you’d think. At least more than I thought they would.
After the dumplings dance around and soak up the delicious liquid for about 15 minutes, you’re ready to serve.
I’m not going to post the recipe here because of the unwritten rule of food bloggers, but you can google the name to find the ingredients and instructions, or you can support me (and Chrissy, theoretically) by buying her second cookbook through that link. 🎉
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Madison, WI is famous for its summer festivals. There is at least one grand one per month that attracts a hungry crowd. You see, at all of these fests, there are a lot of food carts. Some of these are extensions of restaurants that most people can’t get to for lunch. Some of these are carts all on their own with specialties like cheese curds, falafel, more falafel, and 42 other places that I can’t think of right now.
While celebrating what bookends the season for me at the Willy St. Fair this summer, I had the pleasure of experiencing, for the first time, arepas—an unassuming corn disc stuffed with black beans, plantains, and cotija cheese—from the Caracas Arepas food cart.
Sometimes, when I discover something new, I get kinda pissed off that it took so long for me to find it. This exact thing happened with the aforementioned falafel, nearly 20 years ago at the same festival.
I get a little fixated on certain things, and this little maize pocket of goodness is no exception. So, I set about recreating this “simple”, homey, delectable delight—I quoted simple because it only has three ingredients, but it needs to be perfect.
I spotted the flour on the bottom shelf at Woodman’s and my eyes lit up like a kid’s on Christmas morning. I had pictured looking for one of those little boxes of polenta, but A WHOLE POUND?! Do you even KNOW how many arepas that will produce?! I don’t, actually. But I know it’ll be a lot.
I let a couple of weeks go by cuz I like to ruminate over some things (and elope to Mexico over others) and then decided it was time to dive in. I whipped up a batch of Braulio’s beans and got to work searching YouTube for instructions. I found The Frugal Chef and her arepas video. Water, a little salt, and flour. “Simple.”
I don’t have an action shot of me making the patties, cuz it takes two hands, but it’s important not to overwork the dough cuz that makes them less fluffy inside and then they won’t want to become pockets (you’ll see my solution to this shortly).
I pulled out my Green Pan griddle (holy crap, it’s more than twice the cost now) and let some butter dance around on it before gently placing these cakes of wonderfulness onto the surface.
After a short while—probably five minutes—I flipped them and put some more butter down in case Side A soaked it all up. Side B should look roughly like the above, and if done correctly, you should be able to slice it crossways and stuff it with beans. This batch turned out a little close-textured (as Mary Berry might condescend), so instead of putting the beans inside, I simply plated them on top! Problem solved. I’m not letting a little overworked dough get in the way of putting these in my face.
Top with cotija cheese and dig in.
Since I will never tire of Mexican or Hispanic foods, I thought I ought to throw together some Elotes.
Wisconsin’s corn on the cob season was quickly drawing to a close, but we were still able to grab a few ears. My intention was to grill them on the, well, grill… but, it wasn’t a beautiful summer evening (in fact, it was a freezing fall night), and fixing up the grill for corn seemed too much work. So, I used the next best thing: a gas stove!
Five roasted cobs later, I carefully sliced the kernels off into a bowl. A bowl already prepared with Mexican crema, mayonnaise, cotija, and Chili powder. Stir it up, throw in a little salt and pepper, and serve.
Elotes y Arepas
- Flat-top Griddle
- 5 cobs corn
- 1/3 c mayonnaise
- 1/4 c crema
- 1 tsp chili powder chipotle, preferably
- 1/3 c cotija cheese
- 2 c masarepa (precooked corn flour)
- 2 c warm water
- 1 tsp salt
- 1 Tbsp butter
- Roast the cobs either on the grill or gas stovetop until an appropriate amount of grill marks appear. Stand a cob on one end and slice the kernels off from top to bottom, leaving none behind. Repeat until cobbed out.
- While the cobs are roasting, mix together the rest of the ingredients in a medium bowl.
- Stir in kernels and pop into the fridge to cool.
- In a large bowl, dilute the salt into the warm water. Gradually add flour and mix with a wooden spoon until the dough is pliable enough to use your hands. Mix with hands, being careful to not overwork the dough. Leave to rest for 5 minutes.
- Make a ball with the dough and work between hands to form a patty—mix oil and water in a bowl to coat your hands to keep the dough from sticking—keeping the edges smooth.
- Heat a griddle and melt butter. Put patties on the griddle until golden brown spots appear on one side. Keep flipping until both sides are nice and golden.
- Slice and stuff with your favorite anything and eat it like a sandwich. Alternatively, top with that same anything and eat it with a fork. Adiós!