Corn Fritters

I love corn. And while the sweet Japanese variety is delicious, I love the local (or native) white corn even better. Especially when it is fresh and perfectly cooked. Sometimes though, there’s way too much corn on the cob for us to consume. And when that happens, corn fritters are my favorite “recycled” food…

I’ve made corn fritters before.

But this particular batch is different because I used… yes, you guessed it… native corn kernels shredded from their cobs.

The recipe is from this book – I bought it as a gift for BFF but I liked it so much that I bought another one for myself!

The recipe is on this page, but can also be found online.

Two questions came up after I made these corn fritters.  First, why use another recipe when I already had one?  And, second, why buy the book when the recipe can be found online?

Well, to answer the first question… I like trying new recipes… and the picture looked a lot better than what I used to make so why not? And I am glad I did because this batch of fritters looked better than my old ones! Although I did not faithfully follow the recipe (read on for what I did).

As for the second question… the answer is simple. I like books. So even with the ease and convenience of e-books, and even if I have virtually run out of bookshelf space, I will buy a book if it is worth it (and there are A LOT of books that are worth it!)

Anyway, for the changes that I did… basically I omitted the lime juice (hubby is not a fan of the sour taste) and substituted regular flour for the cornmeal (I didn’t have cornmeal!).  Also, instead of cayenne pepper, I used ground black pepper (at least about 1/2 teaspoon!)

Truth is, I like this fritter recipe better than my original one. So this one gets a permanent slot in my “book”! (pun intended) 🙂

Advertisements

Creamy Anchovy Vinaigrette

Ever since I learned how easy it was to make vinaigrette, I’d been experimenting with all sorts of combinations.

The basic elements of a vinaigrette are (1) the sour, (2) the salty, (3) the oily [olive oil], and at times, (4) the sweet, and/or (5) the creamy [if preferred].  Add spices as desired (seasonings like herbs, or flavor profiles like bacon, etc.)

For this salad – mixed greens, sliced tomatoes, feta and double-cream cheese, I decided to use up the leftover anchovies in the fridge.

In a shaker, add 4 tablespoons of olive oil, 1 to 2 tablespoons calamansi juice, about a tablespoon of anchovies, mashed, a large pinch of sugar, and 2 tablespoons mayonnaise.  Shake, shake, shake then pour over the salad!

 

Fruit Salad ala Tita Linda

The fruit salad recipe that we are used to is the one with cream and fruit cocktail, or maybe even buko (coconut) and condensed milk.  Some years ago, however, I discovered one that was perfect for hubby, who loves fresh fruits!

A very special lady, Tita Linda, shared her recipe with me several Christmases ago.  It was quite easy – just cube fresh fruits of your choice and toss them in a fruit salad bowl.  Squeeze lemon or calamansi juice and sprinkle some sugar (or sugar substitute) to taste and toss until mixed.  Serve chilled.  Viola!  Great dessert.

Last night, we had our “traditional” Noche Buena… crab sotanghon, Mutsarap chicken, chopsuey… and dessert – Fruit Salad ala Tita Linda.

For this salad, I used 2 apples, 1/2 of a cantaloupe, 1/2 a papaya, a bunch of black grapes (seedless type), 1/4 of a watermelon, kiwis, 1 large Sunkist orange, 1/2 a (sourish) pineapple, and 2 bananas.  I mixed orange juice and calamansi for the “dressing”.

Sadly, Tita Linda passed away last year.  We miss her so and remember her this Christmas through her fruit salad.

 

In Someone Else’s Kitchen, 4 of 4

Cheesy Scalloped Potatoes, that is.

This is a crowd pleaser, which is to say that I have never met anyone who did not like it!  But the best thing about this recipe is how forgiving it is.  I have made it with broth, milk, half-and-half, cream… heck, I have even used water!

In this particular case, it was the perfect dish to make – even without basic tools, you can wing it. Really!  (Since I was in someone else’s kitchen and I was too shy to ask where the measuring cups and spoons were, I really did wing it!)

8 to 9 medium potatoes, sliced very thinly (you can peel them, or not, just make sure they’re scrubbed clean!)
a couple of fistfuls of shredded mixed cheese (I just bought a pack of pizza cheese and did not really measure)
butter
200 ml pack of half-and-half
a splash of milk (I just “stole” some from the fridge)
salt and pepper, to taste (or a couple of large pinches of rotisserie chicken spice)

Preheat oven to 375F.

Butter a baking dish (for this project, an aluminum disposable panmine is about 6 by 8 inches.  Arrange half the sliced potatoes in the pan, sprinkle the shredded cheese all over.  Top with the remaining half of potatoes.  Sprinkle with salt and pepper or spice.  Top with more cheese.  Pour the half-n-half and milk over the dish.

Bake for about 45 minutes or until the potatoes are done.  Cover with foil if the top gets too browned.  Serve while hot.

Roast Chicken over Scalloped Potatoes

My little electric oven is such a treasure!  While my gas-fired baby oven is my ultimate favorite (after all I have been baking with it for more than 3 decades – so now you know how old I must be!), my little electric is really more convenient since there’s usually just 4 or 5 of us.  It is just a bit larger than a toaster oven (but yes, it is a fully functioning oven, with rotisserie too!). The largest sized pan that can fit in it is a 9-inch square and even that is a bit pushing it.

Still, it is absolutely perfect for half a batch of cake, 6 cupcakes, a regular brownie or a dozen cookies or so. And for meals? It is just right! A whole chicken with the rotisserie function (but no, a turkey or a super jumbo chicken won’t fit) or half a chicken in a baking pan.

Take this roast chicken meal… quick and easy, and best of all, tasty!

6 pieces chicken legs, cleaned and patted dry
salt and pepper, to taste

5 to 6 medium potatoes, peeled and sliced very thinly
1/2 cup shredded mixed cheese (mozzarella, cheddar, parmesan mix)
butter
1/4 cup 35% whipping cream
3/4 cup milk
salt and pepper, to taste

Make slits on the chicken legs.  Rub the chicken legs with salt and pepper (I like using sea salt), place some between the skin and meat as well.  Set aside.  Preheat oven to 375F.

Butter a baking dish (mine is about 6 by 8 inches.  Arrange half the sliced potatoes in the pan, sprinkle the shredded cheese all over.  Top with the remaining half of potatoes.  Sprinkle with salt and pepper.  Pour the cream and milk over the potatoes.

Arrange the chicken legs over the potatoes.  Bake for about 45 minutes or until the chicken is done, at 165/170F internal temperature.  Let rest for about 10 minutes before serving.

 

 

Calamansi-Ricotta-Pistachio Cupcakes

We had a bumper crop of calamansi… and I was running out of ideas where to use them!

So… cupcakes…

I was planning to make plain calamansi muffins, but got carried away trying to find a recipe…

In the end, what I did was to use my (super-secret) vanilla cupcake recipe and swap out part of the liquid to ricotta and added 3 tablespoons of pure calamansi juice.  (the cupcake itself, though, I think is a bit lacking in calamansi flavor)

Then to amp up the (super mild) calamansi flavor, I added calamansi syrup and crushed pistachios on top.

The recipe made more than expected – 6 cupcakes, 12 mini cupcakes, and 1 mini loaf!

For the Boys…

Some of hubby’s friends come to the house regularly (we refer to them fondly as “the boys”) and I like feeding them!

The last time they were here, I served them “Make-your-own-pita” sandwiches.  I had originally planned on curried chicken as a filling but at the last minute, having discovered that *someone* used up my curry blend, I had to find something else… that’s when I saw the bottle of (faux) Caesar Dressing that I had made a couple of days ago.  So instead of curried chicken to be stuffed in the pita bread, it became Chicken Caesar!

It was a great hit!

My Quick (Faux) Caesar Dressing, and Fried Kesong Puti

I recently had a taste of fried kesong puti and I loved it!  (which is surprising because I am not a fan of kesong puti.)  So long story short, I wanted to make a salad with fried kesong puti… and since I did not want a vinaigrette this time, I had to fall back on my faux Caesar Dressing…

1 small tin of anchovies
2 to 3 tablespoons olive oil

1 cup good quality mayonnaise
juice from 1 lemon
1 teaspoon mustard (optional)
3 cloves garlic, minced

milk, to thin the dressing if necessary

The first thing to do is to heat the olive oil with the anchovies until the anchovies melt into the oil.  Set aside to cool.

Mix the mayonnaise, lemon juice, mustard and garlic together.  Slowly add the cooled anchovy-oil mixture and beat well.  Adjust the seasonings as desired.  If the dressing is too thick, thin with a little milk.

For the fried kesong puti, slice the kesong puti into large cubes.  Roll in flour, then dip in egg, then roll in panko (Japanese bread crumbs).  Pan fry (on all sides to even out the color).

Serve the fried kesong puti over mixed salad greens, sliced tomatoes, ham, grapes, etc. and dress with the (faux) Caesar’s dressing.

 

Salad with Dayap-Muscovado Vinaigrette

My dayap plants have been busy… but what to do with a lot of limes?

Well, I got the zest and froze them so that I could have some to use in the future…

But as for the juice?  Well, one can only take so much lime juice (or its variations) so I used some to make Dayap-Muscovado Vinaigrette!

In a shaker, mix 1/4 cup olive oil, juice of 1 to 2 limes, 1- 2 tablespoons muscovado, freshly ground black and white peppercorns, and 1 to 2 large pinches of pink sea salt (vary the proportion according to your individual taste).  Seal the container and shake, shake, shake!

Pour over salad greens and enjoy!

 

Trail Mix for Hubby

Personally I am not a fan of trail mix.  I much prefer a snack of simply nuts, or maybe a mixture of nuts, but hubby likes dried fruit and seeds, and maybe just a bit of nuts, especially cashews that good friend H gave us.

I usually make trail mix with as many kinds of dried fruit as I can find, then add sunflower seeds and pine nuts.  If I am eating some, then I add roasted peanuts and cashews, otherwise, it’s toasted cashews and chocolate chips.

The dried fruit in this one – banana chips, raisins, sultanas, dried papaya, dried pineapple, coconut chips, apricots, and prunes.  For the seeds and nuts I used honey-roasted sunflower seeds, toasted pine nuts, roasted cashews and toasted cashews.  I skipped the chocolate chips because I felt like the trail mix was rich enough.

Hubby declared this a winner!