Showing posts with label Cooking from The New Midwestern Table. Show all posts
Showing posts with label Cooking from The New Midwestern Table. Show all posts

Friday, November 15, 2013

Corn Fritters with Green Chile Buttermilk Dip—Cooking from The New Midwestern Table Cookbook

Gluten Free Corn Fritters with Jalapeno Buttermilk Dip

Don’t you hate it when you make something, it’s really good, you snap a few photos for your blog before the family devours it, THEN find out when it’s too late that the photos were pretty bad.  Sigh.  Yep, I hate that.  I did that with this recipe. 

The corn fritters from Amy Thielen’s book, The New Midwestern Table, 200 Heartland Recipes were our groups’ pick for today.  I made them a couple days ago and realized the photos are not good.  Well, it is what it is.  What is really important is that the corn fritters with the spicy buttermilk dip were delicious.  What more, I changed the recipe a bit (okay, quite a bit) and made them gluten free and instead of deep frying them in oil, I fried them in a shallow amount of coconut oil (which is why they are flat and not round like fritters should be).

I’m telling you, if you don’t have this book yet and enjoy collecting cookbook and trying new recipes, you need this one.  It’s great.  Because of my current diet changes, I changed a number of things from the recipe. 

For instance—the recipe called for green banana peppers or poblanos—I used jalapenos.  Instead of regular sugar, I used an organic natural cane sugar (the recipe only had one teaspoon).  I also changed from using basil in the dip and tarragon in the fritters to using cilantro in both.  The recipe called for 3-4 ears of corn, since corn is no longer in season, I used frozen/thawed corn and blended up about 1/4 cup of it to get that corn “milk” that was supposed to be from scraping the corn cobs.  I know, brilliant of me. ;)  I used a gluten free flour rather than all purpose flour.  I used Club Soda instead of light beer.  And finally—I fried the fritters in about 1/2 an inch of organic Spectrum brand coconut oil instead of deep frying them in canola oil.  So there, it’s almost not the same recipe, but it is for the most part.  I never would have done any of this without following the recipe. 

I changed a lot of the recipe, but we as a group decided not to post the recipes so you’ll want go buy Amy’s book.  So do it.  And really, if you want MY recipe as I made it, let me know and I’ll get it to you.  These were very tasty.  I wasn’t even able to fry all the batter, so I poured the rest into a round 8-inch baking pan, poured the remaining coconut oil over the top (which was just a couple tablespoons) and baked it for 15-20 minutes.  It was like one big fritter!  I forgot to take pictures of it, but reheated in the oven it was just as good and crispy as the fried ones and we sliced it like a pizza.  The jalapeno buttermilk dip, which also has sour cream is delicious and would be a great dressing for a salad or a dip for corn chips or even crackers, also as a sauce for tacos, ooh, fish tacos.  I will make the dip again for sure.  Just a few simple ingredients blended up in the blender.

Jalapeno Buttermilk Dip

Yes, I hurried and snapped this photo under the lights just as I was serving dinner, so it’s got too much light.  You see, I know my photos stink, but I just don’t have the time I’d like to spend making everything so pretty and perfect.  So there. ;)

I was so happy to be able to taste this since I made it gluten free and used a healthier oil. 

Corn Fritters

If you missed my first post from this book, check out the Fried Onion Dip with Homemade Potato and Sweet Potato Chips.

Thursday, October 31, 2013

Fried Onion Dip—Cooking from The New Midwestern Table Cookbook

Fried Onion Dip--The New Midwestern Table 10-27-13

If you know me well, don’t die of shock when you see this post for Fried Onion Dip.  If you don’t know, I have a deep loathing for onions.  Always have.  Probably always will.  So you might be wondering why in the world I would make and post an onion dip.  I have joined with a group of fellow cooking, baking and cookbook lovers in making our way through Amy Thielen’s new book, The New Midwestern Table: 200 Heartland Recipes.  If you don’t know Amy, she also has a new show on the Food Network, Heartland Table.  Check it out on Saturday mornings. 

The first recipe that was chosen for the group to make from Amy’s book was Fried Onion Dip.  There is no requirement for making any of the recipes, it’s all just for fun and whenever we can or would like to make one of the chosen recipes that will be two times a month.  But I felt bad and was so torn to not participate on the first one.  So I talked myself in to frying some onions to make this dip.  I have never enjoyed any of the aspects of onions, the taste, the smell, cutting them, the lingering smell, what they do to your breath, all of it.  My mom has always teased me that someday when I grow up I’ll like them.  Well, I’m cough, cough—almost 44—and still no-likey.  I have tried.  I consider it an aversion much like one of my best friends HATING nuts (unfathomable to me), or one of my sons not liking chocolate (despicable!).

That said, I do put onions in salsa, but I only like the very non-chunky, super pulverized kind.  And I HAVE grown up somewhat from my youth, where I used to pick every little piece of onion out of everything I ate, you couldn’t hide them small enough—I’d find them and be able to taste them.  I don’t do that anymore, so give me some credit for that, Mom. ;)  While living in Kansas over three years ago, I had the pleasure of taking some wonderful cooking classes from Paige at For Love of the Table.  (She should have her own cooking show!)  There I chose to eat the things she cooked and I learned that I can handle shallots and that I’m not going to die eating onions.  Can I now say I like them?  No.  But I don’t go out of my way to pick them out of food I’m eating that has onions.  AND I can even be found chopping up a shallot to add to certain sauces I’m making.  Shallots ARE in the onion family.  Go me.

Frying Onions

Kevin loves onions.  He has had to really sacrifice by not eating onions because I don’t cook with them hardly ever and because as he likes to tell people “he doesn’t want to sleep on the couch tonight”.  Poor guy.  I have always told him he can eat all the onions he wants when we go out to eat, but he will often give up those onions rings or whatever so he can sleep in our bed.  Aw!

This dip, which you can get the recipe for by buying Amy’s book, The New Midwestern Table, is first made by clarifying butter, which is one of the reasons I decided to make it as I’ve never clarified butter before.  Mmm, butta!  The onions are then fried in the butter until they brown and even start to crisp.  This is not the same as caramelizing onions, which is done at a lower temperature—low and slow.  I know many would say that is such a great aroma.  It is not one I enjoy.  My house smelled of onions for two days.  I lived.

Fried Onions

Are they done yet?  Not quite.  At this point, some wine or vermouth would be added and thickened with a little honey.  Since I don’t use alcohol, I used a little chicken stock.  Works just fine!  I do that with most recipes that have alcohol.  Sometimes I use fruit juice, too.  There’s garlic added, too.  I don’t have a problem with garlic, but I do not enjoy the smell either one leaves on my fingers and have never really found a remedy for getting rid of it.

Fried Onions and Garlic

Ahh, the onions are done.  Cooled.  Chopped finely, then added to a cream cheese and sour cream mixture, which I used lite for both.  There you have it—Fried Onion Dip.

And I decided to make some homemade baked chips to serve with it.  I made some potato chips and sweet potato chips.  And yes, I tasted the dip—just making sure to not get any of the onion bits.  I even had more than one bite.  I served the dip to the boys for dinner with some sandwiches.  They all ate some of it except Sam, my youngest.  Kevin enjoyed it and ate most of it.

Fried Onion Dip 2There you go, onion dip.  Get Amy’s book.  I’m excited to stretch myself and try some new recipes.  Yes, those chopped, green herbs on top should be chives, but I didn’t have any, so they are the last of my indoor, fresh parsley.  Next recipe—on my birthday, November 15—Corn Fritters with Green Chile Buttermilk Dip.