Tuesday, August 14, 2012
The Daring Cooks Use Corn Meal (plus a cookie!)
Rachael of pizzarossa was our August 2012 Daring Cook hostess and she challenged us to broaden our knowledge of cornmeal! Rachael provided us with some amazing recipes and encouraged us to hunt down other cornmeal recipes that we’d never tried before – opening our eyes to literally 100s of cuisines and 1000s of new-to-us recipes!
This was such a fun challenge! I love how easy it was, but gave us all the freedom to do lots of research and find fun new things to do! I tried three recipes (one is technically baking, but who cares, right?!) but we ended up not liking one, so I'm not even going to tell you about it. Except I just did.
Savory waffles have been on my "to make" list for a while now, and this was the perfect perfect way to do it! Oh holy mama these were amazing! I have never had problems finishing two waffles before, but I honestly barely survived. I went straight passed the full stage into the "I'm stuffed" stage, took a short break to unzip my pants and then barreled passed the holiday feast fullness. And I still left some on my plate. Make these. Seriously, you really need to make these. But maybe only eat one.
I also really wanted to make these cornmeal cookies for a long time. And while this is the Daring Cooks challenge and not the Daring Bakers, I decided to just go for it! Cornmeal + zucchini + lemon in a cookie? I had to try it. Joel thought they sounded absolutely disgusting, but I was so intrigued that I really wanted to try them! I expected these cookies to be sandy, but they were surpringlsy soft with a slight grainy texture. A very subtle flavor, too, until I maxed out the lemon by adding a lemon glaze on top! Yum! They were a fun change from the normal overly sweet cookie, and I am glad that I made them.
Savory Cornmeal and Chive Waffles with Salsa and Eggs (slightly adapted from Joy the Baker). Yields 5 6" round waffles
1 1/4 cup flour
1/4 cup cornmeal (make this an overflowing cup of course grain and you'll be happy)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/3 cup melted butter
2 large eggs
1 1/4 cup buttermilk
3 TBSP chopped chives
2 TBSP chopped parsley
1/2 cup corn
1/2 cup shredded cheddar cheese
salsa and fried eggs, for serving
Turn on your waffle iron and let it preheat.
In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper.
In a medium bowl whisk together the eggs, buttermilk and melted butter.
Add the wet ingredients on top of the dry, sprinkle the cheese, corn, chives and parsley over top and stir until just incorporated - don't over-mix, its ok to have some lumps!
Cook the waffles according to your waffle instuctions - about 1/2 cup at a time, or whatever it takes so that the waffle iron doesn't over flow. Cook until golden and crispy.
While the waffles cook, fry up some eggs according to how you like them!
Serve the waffles immediately with fresh salsa and the hot fried eggs, sprinkling some extra chives and parsley on top.
Zucchini Lemon Cornmeal Cookies (Martha Stewart)
1 stick unsalted butter, room temperature
1 cup powdered sugar
1/2 tsp vanilla exract
1 tsp lemon zest
1 tsp salt
1 cup flour
1/2 cup cornmeal
1 medium zucchini, grated, about 1 cup
Preheat oven to 325F.
In a large bowl, mix the butter and sugar with a wooden spoon until light and fluffy.
Stir in the vanilla, lemon zest, and salt.
Add the flour and cornmeal and mix until it is crumbly.
Add the zucchini and stir until a thick dough forms.
Drop by rounded tablespoons, 2" apart onto two parchment lined baking sheets.
Bake 25-30 minutes, or until lightly golden around the edges, rotating sheets halfway though.
Cool completely on wire racks.
In a small bowl, combine what remains of the lemon zest and juice with 1/2 cup of powdered sugar and drizzle over the cookies.