by Sagegreen
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Sagegreen's Notes:
Expand1/2-3/4 cup corn cut from grilled cobs of silver queen corn, or other small kernel variety Ask a question about this ingredient
1 egg, beaten with a fork Ask a question about this ingredient
1 cup ricotta cheese Ask a question about this ingredient
1 cup gluten-free flour baking mix (like Arrowhead Mills) Ask a question about this ingredient
2 tablespoons white corn meal Ask a question about this ingredient
pinch of kosher salt Ask a question about this ingredient
pinch of fresh milled black pepper Ask a question about this ingredient
1/2 teaspoon ground cumin Ask a question about this ingredient
1/4 teaspoon freshly ground cinnamon Ask a question about this ingredient
1 tablespoon chopped cilantro Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/2 cup coarsely processed garbanzo beans Ask a question about this ingredient
2 tablespoons grated ginger, reserve half for garnish Ask a question about this ingredient
grapeseed or canola oil for cooking Ask a question about this ingredient
dollops of ricotta, sour cream or fage for garnish Ask a question about this ingredient
sprigs of cilantro, basil or mint for garnish Ask a question about this ingredient
spoonful of blueberry-ginger jam. hot pepper jelly or preserve of your choice on the side Ask a question about this ingredient
2 tablespoons cooked pumpkin, optional variation Ask a question about this ingredient
dollup of sour cream, ricotta, creme fraiche or fage, optional Ask a question about this ingredient
To grill corn, first soak the cobs, husks on (but pulled down), in water for @ 30 minutes. Then trim both ends. Grill the corn (husks on and pulled back up) until tender (15-30 minutes or so depending upon size and heat). Probably you will want to grill several ears of corn to enjoy on the cob with a meal. But reserve 1 or 2 ears. Let cool and cut off the kernels for this recipe later. You only need 1/2 cup or so. In fact I only used 1/4 cup in this recipe, because that is what was left over, and was craving more.
Ask a question about this stepMix the beaten egg with ricotta. Add pumpkin if you are using this. Then add the flour, corn meal, salt, pepper, cilantro, cinnamon, cumin, olive oil, half the ginger, and the garbanzo beans. The mixture should be stiff enough for a wooden spoon to stand straight, but pliable for the spoon to move freely when stirring.
Ask a question about this stepLastly, stir in the corn kernels.
Ask a question about this stepIn a very hot pan use just enough grapeseed or canola oil to coat the bottom of the pan generously. Turn the heat to medium high.
Ask a question about this stepLadle the batter to form tiny 2" pancakes in the pan. When the bottom of each pancake has turned golden brown, turn over. Cook until both sides are golden brown and the middle is also solid. If you have been conservative with your oil use in the pan, you will not need to drain these on paper towels.
Ask a question about this stepServe with dollops of sour cream, ricotta, or Greek yogurt and maple syrup, a blueberry ginger preserve, pumpkin butter, or cranberry/hot pepper jam. Garnish with cilantro, mint, or basil and fresh grated ginger. You may be able to tell from the photos that I love fresh ginger: Feel free to cut back if you do not!
Ask a question about this stepThanks. It was a toss up between smooshed and crunched.These are really rustic pancakes which native Americans also made.
A bumper crop of blueberries and several lemons later, I can enthusiastically vouch for Madame Ferber's confiture. As a try-before-buy kind of girl, I found this on the net:
http://voices.washingtonpost.com/all-we-can-eat/recipes/every-summer-i-jam-on.html
and have fallen for Christine Ferber. I will be buying her book. A caution--the author, Joe Yonan, reduces the sugar to fruit ratio, which is fine for a refrigerator jam, but not preserves. French law defines the amount of sugar to fruit ratio (of course) for preservation, thus the higher amount. So play around, but don't plan on this as a canning recipe. It won't last that long anyway.
Thanks. You are so right: no need to can! I do like the reduced sugar.
Looks good - would love to see your blueberry ginger preserve sometime. I'm a ginger fan myself.
Thanks. That recipe is based loosely on Christine Ferber's "Mes Confitures." We should have a ginger or blueberry week!
Thanks - I have that book too! Will check it out. Making simple blueberry jam this afternoon.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
I have never made fry bread before, will have to do that soon...btw, love your wording "smooshed"!