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Sweet Crispy-Crunchy Cheddar Corn Fritters.

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These are so simple to prepare you’ll wonder why you never have before. And by the way, they are super delicious…bet ya can’t eat just one.

Corn Fritters
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon sugar
1 large egg
½ cup milk
¾ cup cheddar cheese, shredded
2 cups frozen corn, thawed
vegetable oil for frying

Combine the flour, baking powder, salt, and sugar in a bowl and mix together. In a separate bowl, mix together the eggs and milk. Add the egg-milk mixture to the flour mixture. Stir until it forms a thick batter. Add the cheese and corn and mix thoroughly.

Heat a couple inches of  vegetable oil to 350F, then carefully add spoonfuls of the corn batter into the oil. Fry until golden and cooked throughout. Drain on absorbent paper.

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Asparagus and Bean Curd with Thai Red Curry.

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This is another recipe that is about the method and not necessarily the ingredients. What I mean is that this is a really basic recipe where the ingredients can be changed to your liking while using the same seasoning (or similar seasonings) but using the same simple stir-fry method to prepare them. Anyhow, this is really easy to make and super delicious.

 

Asparagus and Bean Curd with Thai Curry

Makes 4 servings

1 package extra firm tofu, drained

3 tablespoons vegetable oil, plus extra to oil a pan

1 onion, sliced

1 red bell pepper, sliced

2 cloves garlic, minced

1 pound asparagus, trimmed and cut into 1-inch pieces

2 tablespoons red Thai curry

¼ chicken or vegetable broth

2 tablespoons soy sauce

12 leaves fresh basil, course chopped

Preheat an oven to 400F. Dice the tofu and spread it onto a lightly oiled baking sheet. Bake the tofu for about 30 minutes, turning it every ten minutes, or until lightly browned. Remove the tofu from the oven and set aside. Heat the 3 tablespoons vegetable oil in a heavy skillet over medium-high heat, then add the sliced onion and bell pepper; stir-fry for a couple minutes, then add the garlic and cook a couple minutes longer. Add the asparagus, cook for a minute or two, then add the red curry, mixing it with the vegetables. Add the cooked tofu to the pan, along with the vegetable broth and soy sauce. Bring to a boil, tossing all the ingredients together, then stir in the basil and remove from the heat.

A well educated beet…

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This is a really simple recipe that is really bursting with flavor…it’s basically a sweet-and-sour vegetable recipe. The beets, after being peeled and sliced or diced, are cooked in a water-vinegar-sugar solution, and then the liquid is thickened with cornstarch. There’s a couple interesting theories on the name of this recipe. One is that it was a common New England recipe and that the deep crimson color of the dish resembled the color of the jerseys of the Harvard football teem.Another is that it is a dish that was served by a Russian immigrant in his tavern outside Boston during the mid-1800’s. The name of his tavern was Harwood’s, and this recipe was so popular that they became known as Harwood’s beets, but with his thick accent they may have come across as sounding like Harvard Beets. Whatever the story, they are easy to prepare, nutritious, and delicious. The basic recipe is below.

Harvard Beets

Peel as many beets as you’d like to prepare, then slice or dice them. Place the beets in a pot with just enough cold water to cover them. Bring the liquid to a boil then lower it to a simmer. Add a small amount of sugar and vinegar to the pot along with a pinch of salt. Taste the liquid and adjust the sweet/sour flavor to your liking. Simmer the beets for 15 minutes or so, or until they are soft. In a small bowl, dilute a small amount of cornstarch in cold water, then stir it into the simmering beets. The liquid should thicken shortly after the starch has been added. If too thin, ad additional starch; if too thick, dilute with more water/vinegar. Simmer the beets another couple of minutes and taste/adjust seasoning as necessary.

Carrot-Ginger Bisque

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carrot1 (small)

I’ve posted this recipe before but not in quite a while.But it is so easy to make and so delicious and so good for you that I thought I’d post it again. It is an excellent winter or spring soup that can be served hot in the cold months and chilled during the dog days of summer. The only variation in the recipe (there always has to be one) is that I did not include a recipe for the parsley puree. This is done easily by combining washed parsley and plain yogurt with a pinch of sea salt in a blender and pureeing until very smooth. And the images below illustrate how to garnish it as if it were served in a restaurant. The only tools you need are an ordinary squirt bottle and a knife. There are plenty of designs and this is a simple one. Draw lines in the soup and gently draw the tip of a pointy knife back and forth through the puree. Lacking a squirt bottle, simple drizzle some of the puree from the tip of a spoon and drag a knife through it for your unique design…channel your inner Picasso.

Carrot Soup with Ginger, Curry and Yogurt

Makes about 2 quarts

2 tablespoons vegetable oil

1 small onion, diced

2 teaspoons minced ginger

2 teaspoons minced garlic

1-2 tablespoons curry powder

2 tablespoon honey or sugar

1-1/2 pounds peeled, diced carrots

4 cups chicken or vegetable broth

1 teaspoon salt

1/2 cup plain yogurt

Heat the vegetable oil over medium-high heat in a heavy soup pot. Add the onion, ginger and garlic; sauté for 5 minutes, or until the onions are translucent. Add the curry and honey; sauté 2 minutes. Add the carrots, broth, and salt. Bring the soup to a boil, then lower it to a simmer; skim any impurities that may rise to the surface. Cook the soup for approximately 45 minutes, or until the carrots are very soft. Remove the soup from the heat and stir in the yogurt. Transfer the soup, in batches, to a blender or food processor and purée until very smooth. Return the soup to the pot and warm it, but do not boil (boiling it may curdle the yogurt). Serve hot or chilled.

Urban Simplicity.