2 tablespoons poppyseed
Cornmeal and Sweet Corn Pancakes
3/4 cup cornmeal
1 tablespoon sugar
1 teaspoon fine sea salt
1 cup boiling water
3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons melted unsalted butter, plus additional butter for griddle
1/2 cup buttermilk
1 large egg, at room temperature
3/4 cup fresh corn, off the cob ( 1 ear)
Preheat oven to 200 degrees F. In a medium bowl place the cornmeal, sugar and salt. Cover with boiling water and leave to the side from 5 to 10 minutes. In the meantime, in another bowl combine remaining dry ingredients: flour, baking powder and baking soda and mix. In a large measuring cup add the buttermilk , melted butter and egg. Whisk together. Add the buttermilk mixture to the cornmeal and mix. Add the remaining dry ingredients to the same bowl and combine. Lastly, fold the corn into the batter. Batter will be a little lumpy. Heat a griddle pan, melt a tablespoon of butter and spread 1/4 cup of batter for each cake. Cook approximately two minutes on the first side, until the edge is set and the cake starts to bubble. Flip the cake and cook another minute. Place on baking sheet and keep warm in oven. Repeat adding butter to the griddle as needed 1 tablespoon at a time until all cakes are made and ready to serve. Serve with butter or warmed maple syrup.
It’s after Labor Day, and the signs of fall are sadly arriving everywhere. Acorns are dropping onto the deck, leaves are gently falling into the pool, evening’s are getting a little cooler and the farmer’s market stalls are starting to fill with up with chrysanthemums and gourds. I am determined to savour the end of summer by snapping up in my shopping basket eggplant and summer squash. Once I arrive home, I enjoy the task at hand , figuring out what I’ll make with all that eggplant and squash. I came up with this easy pasta dish , which is light and delicious and uses alot of fresh eggplant and squash. Roasting vegetables in a little olive oil , can make the most finicky eater love vegetables. I chopped the vegetables into nice little cubes, toss with a little olive oil, thyme, salt and pepper and roast in the oven. Next, I saute until crisp some great quality slab bacon or pancetta also cut into cubes. Cook some pasta and use some grated cheese and you have a fantastic meal. Enjoy your last days of summer with some fresh vegetables and savour the moment!
From by the bay, wishing you memorable end of summer food memories!
Each summer our family would visit my mother’s sister Julia and her family at the Jersey shore. It was a big treat for all of us. We would spend our time running around outdoors and then come in to a wonderful meal. What better summer seaside meal then crabcakes. My aunt served them with tartar sauce and lemon. So when my mom finally got around to getting the recipe, she named the crabcake as Julia’s Crabcakes (best ever made). This is no exageration. I didn’t touch my aun’t recipe for the crabcakes. How can you improve on the best ever made? I did add some cilantro mayonnaise and placed on a bed of sauté red peppers with fresh corn, Yum!
From by the bay wishing you the best ever made food memories!
Julia’s Crabcakes with Cilantro Mayonnaise
1 lb lump crabmeat, pick for cartilage
2 eggs beaten
2 tablespoons finely chopped onion
1 tablespoon finely chopped red bell pepper
1 tablespoon prepared mustard
¼ teaspoon Worchester sauce
½ cup bread crumbs
3 tablespoons mayonnaise
Juice of ½ a lime
½ teaspoon black pepper
6 tablespoons unsalted butter
Cilantro leaves to garnish
It’s very important that the lump crabmeat is very well picked over for any cartilage. Add to a bowl. In a small sauté pan use 1 tablespoon of butter and sauté the onion and pepper until very soft. Add to the crabmeat. Add the remaining ingredients except butter into the bowl. Form 8 crabcakes patties. Place on a tray and cover with plastic wrap. Keep in the fridge for an hour. Using a large skillet, melt butter and sauté cakes until golden brown. Place on a bed of the red pepper and sweet corn sauté, add a little cilantro mayonnaise to the top of each cake and a few cilantro leaves. Serve remaining cilantro mayonnaise to the side.
2 tablespoons olive oil
1 clove garlic minced
2 tablespoons water
6 oz cilantro leaves
1 cup store bought mayonnaise
Juice of 2 limes
Zest of 1 lime
5 drops Tabasco
In a food processor combine olive oil, garlic and water. Add cilantro and puree. Add mayonnaise, Tabasco lime juice and zest and blend again. Remove and place in glass jar cover and refrigerate until ready to serve with crabcakes.
Living and working in Manhattan is one of the best experiences in the world. There are however, tradeoffs around the contraints of apartment living. For someone like me,who has a passion for cooking, a small city kitchen requires alot of creativity and organziation. Entertaining in small spaces can be challenging. So when I bought my house by the bay, among the many wonders this house had to offer such as sweeping views of the water, open spaces, a great kitchen, there was one feature that I had no idea how much I would love. Wait for it …….a walk in pantry. I love my pantry! Just keeping it stocked with interesting food items is fun. My souvenirs from traveling are now often food to place onto my pantry shelf in anticipation of creating some new dish. When I start thinking about a recipe I walk into the pantry and rummage through the shelves looking for ingredients to inspire me. The recipe below for Mango and Honey Glazed Spareribs is one such recipe. I always have some of Major Grey’s Mango Chutney on my pantry shelf.
Major Grey’s chutney is a combination of mango, lime juice, raisins, tamarind, onion and spices. My dad loved this chutney and it’s exotic taste. I pulled the chutney off the shelf because it was getting close to the expiration date ( this is a whole other aspect of pantry living, managing to expiration dates ). I used the chutney as the base to my glaze and the results were amazing.
From by the bay wishing you lovely chutney food memories!
Mango and Honey Glazed Spareribs
Serves 4 as main course or 8 as appetizer
2 ½ lbs. racks baby back ribs
2 cloves garlic, minced
1 tablespoon fresh ginger , grated
½ teaspoon cayenne pepper
3 tablespoons dark brown sugar
¼ cup honey
¼ cup vermouth
½ cup soy sauce
6 ounces mango chutney
Combine all ingredients into a plastic sealed bag. Place in refrigerator for at least 6 hours or better overnight. Preheat oven to 400 degrees F. Line a large baking dish with aluminum foil and empty the entire contents of the plastic bag into the dish. Arrange ribs in pan in one layer. Place in oven and turn every 15 minutes as the ribs brown. Bake for approximately 45 minutes. Tranfer ribs to cutting board and let stand 5 minutes before cutting.
Sometimes I use country style ribs for this dish, in which case the cooking time is a little longer 1 hour. The meat literally falls off the bones – it delivers great favor and is more economic.
Tip: keep handy in the refrigerator tubes of garlic and ginger paste. They are available in Japanese specialty food stores. They are perfect for making quick marinades – without compromising the taste.
I have been intrigued with cooking with cola and other soft drinks ever since I first read about it – which was in the Nigella Lawson’s book “Nigella Bites”. Leave it to me to learn about Southern cooking from a British food writer. I started to experiment with barbecue sauce and the result is this jazzed up version for brisket. It’s a great way to entertain a crowd with big flavor and little work. The sweetness of the cola permeates the brisket which is then perfectly balanced with the acid coming from both the Balsamic vinegar and Worcestershire sauce. You will find yourself making dish over and over again. Yes, it’s that good!
From by the bay wishing you sweet cola food memories! Maryann
Brisket with Cola Barbecue Sauce
3 pounds brisket
3 cups cola barbecue sauce
Place brisket overnight in a sealed plastic bag along with the barbecue sauce. Next day, preheat oven to 275F. Empty the contents of the plastic bag into a Dutch oven include all the sauce. Cover with lid and place in the oven for approximately 4 hours. Brisket takes approximately 1 hours and 15 minutes per lb to cook. Remove from oven. Using two forks pull the meat apart and shred into the remaining sauce. Combine and serve. This can also be served as a sandwich using either fresh rolls and coleslaw or as a soft taco along with some sour cream.
Cola Barbecue Sauce
Makes 3 cups
1 ½ cup ketchup
4 garlic cloves, smashed
5 bay leaves
¼ cup balsamic vinegar
¼ cup Worcestershire Sauce
1 teaspoon smoked paprika
1 teaspoon fine sea salt
¼ teaspoon chili flakes
5 bay leaves
1 tablespoon fennel seeds
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
In a medium saucepan bring all ingredients to a boil, then reduce heat and simmer for 30 to 45 minutes , sauce will thicken . Cool and use with steak, chicken or pork.
Note: no diet cola for this – the sugar is essential to the taste of the barbecue sauce.
Last weekend I had guests out from the city visiting by the bay. So when I was thinking about what to serve my friends so that they could really experience the waterside, of course lobster came to mind, the quintessential waterside dish. I love lobster rolls and I make it many different ways. Sometimes I just want the simplicity of fresh lobster meat , a toasted roll and melted butter and it’s delicious. This weekend I wanted to kick up the ingredients for my lobster salad with Old Bay Seasoning to add warmth to the taste of cool mayonnaise, fresh herbs such as parsley and the slightly licorice flavor of tarragon and a touch of fresh lemon juice to brighten all the flavors. My friends were taking the train from Penn Station, I told them to come early and I would pick them up in Port Washington and we would head over to the pier to buy some fresh lobsters. Once by the bay, I steamed the lobsters and made my salad. After a walk to the beach, we came back to have a terrific lunch of lobster rolls on the deck. What a perfect day!
Lobster Roll with Tarragon
6 cups chilled lobster meat from 4 – 1 lb steamed lobster cut in chunks
½ cup celery, chopped fine
2 tablespoons scallions, chopped
¾ cup fine store bought mayonnaise
2 tablespoon Dijon mustard
4 tablespoons lemon juice
4 tablespoon fresh tarragon, chopped
4 tablespoons Italian parsley, chopped
1 teaspoon Old Bay Seasoning
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Pinch cayenne pepper
6 brioche rolls, top split
1/2 cup unsalted butter
To a bowl add lobster, scallion and celery. In a separate bowl , whisk together mayonnaise, mustard, lemon juice, tarragon, parsley, old bay seasoning, salt , pepper and cayenne pepper. Pour over the lobster mixture. Blend well. Place in refrigerator covered until ready to use.
Melt butter and brush the insides of the roll. Toast in a 400 degree F oven 4 minutes until golden brown. Fill buns with lobster salad and serve.
I got up early the other morning and when straight to the farm stand. I just love this time of year, especially the corn. I found some beautiful ears of butter and sugar corn which is a mix of yellow and white kernels. I wanted the corn to be the star of my dinner that night so I decided to make shrimp and grits. In order to have the delicious corn taste enhance each part of the dish, I shucked the corn to mix into the dish at the end and also make a corn stock that I used to make the sauce for the shrimp as well as to cook the grits. I finished the dish off with some fresh basil from my garden. The results were terrific. Don’t be daunted by the steps, they are all easy and go quickly, so definitely try it out.