Tuesday, September 6, 2011
Corn and Scallion Griddle Cakes
I dropped my camera in breakfast.
It was messy.
The viewfinder and backside were covered in sour cream and salsa.
Jay swooped down like a super hero, grabbed the camera, and shoved it under the faucet, rinsing off the sauces.
'Is it water-resistant?' I asked, feeling ridiculous.
The camera spent the following 2 days, opened up, basking in the sun. When the sun wasn't out (which was most of the time), it sat atop the stove.
The camera is not an SLR. It does not adjust the whites. Often, it makes my cookies look blue. It sometimes likes to focus on the rim of a cup or bowl, rather than the inner contents. The miniscule viewfinder poses challenges. It is 8 years old: by most standards, obsolete.
But during those two days, there was no camera I would have preferred.
'On a positive note,' Jay said, as I stared glumly at camera parts, 'that was the best breakfast I've eaten all year.'
This was high praise, as we have enjoyed meals at the revered Plow, as well as several stunners at home. But the odds were stacked in my favor. The cakes brimmed with fresh sweet corn, sauteed scallions, aged cheddar and crumbled goat cheese. We topped them with avocado-tomatillo salsa and other yummy things. They were satisfying without feeling heavy.
Feel free to double the recipe.
But I'd recommend leaving your camera out of it.
Sweet Corn and Roasted Poblano Chowder
Summer Vegetable Enchiladas
Summer Vegetable Skillet Quiche
One year ago:
(Gluten-Free) Coconut-Rum Congo Bars
Corn and Scallion Griddle Cakes
Adapted from Everyday Greens
Other cheeses could stand in for the chèvre and cheddar; queso fresco and jack, or smoked gouda, for instance. The herb component could similarly go in any direction, such as basil, chives, or parsley. Or perhaps a sweet version with ricotta, no herbs or scallions, and topped with berries or sauteed plums, crème fraîche and honey, would be nice. Feel free to double the recipe to feed a crowd, or hoard extras.
1/2 tablespoon olive oil
3 scallions, white and green parts separated, thinly sliced
1 1/2 cups of fresh corn kernels (from about 1 1/2 large ears of corn)
2 tablespoons chopped cilantro
1 large egg, separated
1/4 cup half and half (or whole milk)
2 ounces fresh goat cheese, crumbled (about 1/2 cup)
2 ounces grated sharp cheddar (about 1/2 cup)
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
vegetable oil for cooking the cakes (such as sunflower oil)
a handful of cherry tomatoes, quartered
Heat the oil in a medium skillet over medium heat. Add the white scallion parts and the corn, and saute for a few minutes until tender. Let cool slightly.
In a large bowl, combine the sauteed scallion and corn with the green scallion, cilantro, egg yolk, half and half, cheeses, flour, baking powder and salt.
Place the egg white in a medium bowl with a pinch of salt and whip until firm peaks form. Gently fold the whipped whites into the batter.
Heat a large skillet over medium heat and coat with a film of vegetable oil. Drop 1/4 cup portions of batter into the pan, and cook until browned on the bottom, 2-3 minutes. Flip and cook on the second side, 2-3 minutes longer.
Serve the pancakes with salsa, tomatoes, sour cream and scallions.