In Mexico, this simple cake is called panqué de elote, pan de elote or pastel de elote. It is often served for breakfast. We ate it for dessert after our family favorite Middle School Tacos on Cinco de Mayo this year and ate the leftovers for breakfast. Perfect. 🙂
This recipe was adapted from Milk Street. The original recipe accurately describes the texture as somewhere between cake and cornbread while hinting at custard. I used Greek yogurt and modified the method and the baking time for a convection oven. I served the cake with strawberries which was a lovely accompaniment.
Yield: 8 to 10 servings
3 medium ears fresh corn, preferably yellow, husked (see Note)
36 grams (1/4 cup) fine yellow cornmeal
14 ounce can sweetened condensed milk
57 grams (1/4 cup) plain whole-milk yogurt (I used whole-milk Greek yogurt)
165 grams (1 1/4 cups plus 2 tablespoons) all-purpose flour
2 T cornstarch
2 tsp baking powder
1/4 tsp table salt
2 large eggs, plus 2 large egg yolks
1/2 cup grapeseed or other neutral oil
Confectioners’ sugar, to serve
fresh strawberries, to serve
Heat the oven to 350°F with a rack in the middle position. (I set my oven to the true convection setting.)
Mist a 9-inch round cake pan with cooking spray.
Hold an ear of corn upright in the center of a medium bowl. Using a chef’s knife, cut the kernels from the corn. Repeat with the additional two ears. Measure 250 grams (1 1/2 cups) of the freshly cut kernels and add to a blender; if you have extra corn, reserve it for another use.
To the blender, add the cornmeal, condensed milk and yogurt, then puree until smooth, 15 to 20 seconds, scraping down the blender as needed. Let stand for 10 minutes. (I used a Vitamix.)
Meanwhile, in a small bowl, whisk together the flour, cornstarch, baking powder and salt.
To the blender, add the whole eggs and yolks, and the oil; blend on low until smooth, 5 to 10 seconds.
Pour the puree into a large bowl.
Add the flour mixture and whisk just until evenly moistened and no lumps of flour remain. It is important that you don’t whisk vigorously! Gentle mixing, just until no pockets of flour remain, will minimize gluten development so the finished cake is tender.
Transfer to the prepared cake pan and bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes in a convection oven or 40 to 45 minutes in a standard oven.
Cool in the pan on a wire rack for 30 minutes.
Run a paring knife around the pan to loosen the cake, then invert directly onto the rack and lift off the pan. Re-invert the cake onto a serving platter and cool completely, about 1 hour.
Serve dusted with Confectioners’ sugar with strawberry slices on the side.
Note: Don’t use frozen corn kernels—it results in a dense, gummy texture. Made with fresh corn, the cake’s crumb is much lighter and softer.
Christopher Kimball of Milk Street TV announced that this chilled tomato soup was superior in both taste and ease of preparation to my beloved summer gazpacho. I had to try it!
This puréed velvety soup is more elegant, creamy, and filling than gazpacho. We ate it as a complete meal with a green salad. It can be made year round with Campari tomatoes, which I used, or made with peak-season summer tomatoes, of course.
This recipe was adapted from MilkStreetTV.com, contributed by Diane Unger. The bread is undetectable in the finished soup but creates the desirable consistency. The sherry vinegar is an essential ingredient as well. I loved all of the garnishes. Lovely.
Yield: Serves 4
2 pounds ripe tomatoes, cored (I used Campari tomatoes)
2 1/2 ounces country-style white bread, crusts removed, torn into small pieces (about 1 1/2 cups)(I used fresh sourdough)
1/2 medium red bell pepper, stemmed, seeded, and chopped
1 large garlic clove, smashed and peeled
1 tsp granulated sugar
3 T sherry vinegar, plus more to serve
kosher salt and freshly ground black pepper
3/4 cup plus 1 T extra-virgin olive oil, plus more to serve
4 thin slices of prosciutto (about 2 ounces), torn into pieces
3 or 4 hard-cooked eggs, peeled and sliced or quartered, optional
finely chopped fresh flat-leaf parsley or cilantro
In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar, 2 teaspoons salt and 1 teaspoon pepper. Blend on high until completely smooth and no bits of tomato skins remain, about 1 minute. (I used a Vitamix.)
With the blender running, gradually add 3/4 cup olive oil.
Transfer to a large bowl of lidded container, then taste and season with salt and pepper.
Cover and refrigerate until well chilled, at least 2 hours or up to 4 hours.
While the soup chills, make the hard-cooked eggs, if using. Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch of water. Bring to a full boil, remove from heat and cover. Let sit for 10 minutes, drain. Place eggs in an ice bath. When cool enough to handle, peel and quarter or slice. Set aside.
While the eggs cool, place a 12-inch nonstick skillet over medium and heat the remaining 1 tablespoon oil until shimmering.
Add the prosciutto and cook, stirring occasionally, until crisp, about 2 minutes. Transfer to a paper towel–lined plate and let cool completely, then roughly chop; set aside.
Taste the soupand season again with salt and pepper. (Chilling the soup blunts the flavor and additional seasoning may be required.)
Ladle the soup into (preferably chilled) bowls. Top with the prosciutto, hard-cooked egg (if using) and chopped parsley or cilantro.
Drizzle with additional oil and vinegar, as desired. (I omitted this addition.)
This is a full-flavored, weeknight summer dish. I served it with sautéed Napa cabbage, grilled radicchio, grilled fennel, and brown Basmati rice on the side. We squeezed fresh lime juice over the grilled meat, but next time I may also serve it with a garlicky lime-yogurt sauce.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used cubed pork tenderloin instead of pork shoulder and modified the proportions.
Yield: Serves 4 to 6
1 ¾pounds boneless pork shoulder OR 2 pounds pork tenderloin, cut into 1 1/2-inch chunks
1lime, plus some wedges for serving
¼cup cilantro or basil, leaves and tender stems, plus more for serving
2tablespoons fish sauce
2garlic cloves, smashed and peeled
1jalapeño or other green chile, seeded if desired (I used an unseeded Serrano chile)
1 ½tablespoons fennel seeds
1tablespoon cumin seeds
1tablespoon coriander seeds
1small red onion, sliced, for serving
Season pork lightly with kosher salt and put it in a bowl or resealable bag.
Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, chile and honey. Blend until the chile and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn’t be any red spots.
Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.
I am a major fan of this pretty pink cocktail. It was very light, refreshing, and minimally sweet. Puréed watermelon is the only source of sweetness. Perfect.
This recipe was adapted from 3-Ingredient Cocktails by Robert Simonson, via The New York Times. I did not strain the puréed watermelon and omitted the jalapeño slices. We tried it with both the cayenne and salt on the rim, and salt alone. Both were delicious. 😉
The original recipe recommends to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet.
Yield: 2 drinks
For the (optional) Salted Rim:
1tablespoon coarse salt or fine sea salt
1teaspoon Tajín or 1/2 teaspoon ground cayenne (optional)
For the Cocktail:
ice, as needed
6ounces fresh watermelon juice (from about 1 1/2 cups chopped seedless watermelon)(I used cubes from a mini watermelon)
2ounces tequila, preferably blanco
2ounces fresh lime juice (from 1 to 2 large limes), rinds reserved (I used 1 1/2 limes)
2 to 3thinly sliced jalapeño rounds, optional
small slices of watermelon, for garnish, optional
Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín or cayenne. Set aside.
Blend the watermelon in a Vitamix or blender; strain if desired. (I left it puréed.)
In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau, lime juice and jalapeño (if using). Shake to combine. (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. If you’d like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.)
Using one of the squeezed lime halves, run it along the rim of two margarita or rocks glasses, then dip the rims into the salt mixture.
Fill the glasses with ice, then strain the margaritas into the glasses. Garnish with additional jalapeño slices and/or watermelon slices. Enjoy immediately.
I love Meyer lemons! I am even dreaming of having a Meyer lemon tree in my house. 🙂
This dessert recipe was adapted from ViewfromtheGreatIsland.com. They are made with an entire Meyer lemon- minus the seeds. The crust incorporates the zest from another entire lemon which made them packed with flavor. It was essential to eat them cold, after being chilled for four hours to overnight, so they must be made in advance.
Yield: about 12 servings (one 9×9-inch pan)
For the Crust:
zest from one Meyer lemon
1 1/2cupsall purpose flour
3/4cupcold unsalted butter, cut in pieces
For the Filling:
1whole Meyer lemon, about 4-6 ounces
pinch of coarse salt
Preheat oven to 350 degrees, preferably on convection.
Grease and line a 9×9 inch pan with parchment paper.
To Make the Crust:
Using a sharp vegetable peeler, peel the zest from one Meyer lemon, taking only the yellow part, with little to none of the white part, which is bitter.
Put the zest and sugar into a food processor and process until the two are well combined and the zest has completely incorporated into the sugar. You will still see tiny specks of zest, but no big pieces. Keep processing until you get to that stage.
Add the flour, and cold butter to the bowl and pulse/process until the mixture is moist, crumbly, and almost comes together into a lump.
Sprinkle the crust mixture into your prepared baking pan and pat down firmly and evenly. You should have a layer of even thickenss.
Bake for about 17 minutes. Meanwhile, prepare the filling.
To Make the Filling:
Thinly slice the second Meyer lemon and remove any seeds. Tip: do this over a bowl so you don’t lose any juice.
Put the lemon and accumulated juice into a high speed blender like Vitamix or a food processor.
Add the sugar to the lemon and puree until smooth. Scrape down the sides of the container, if necessary, to get a smooth puree.
Add the eggs, cornstarch, and salt, and purée briefly until well combined.
Pour the filling mixture through a fine mesh strainer to remove any lumps or bubbles.
Pour the strained filling onto the hot crust immediately after it comes out of the oven.
Put the lemon bars back into the oven and bake for another 15 to 20 minutes, or until firm and just starting to take on some golden color. Don’t over bake.
Let the bars cool completely on a rack, then put them in the refrigerator to chill for 4 hours or up to overnight.
When cold, remove the bars using the parchment paper “handles,” and slice into squares.
This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.
I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.
The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.
For the Marinade:
½ cup whole-milk Greek yogurt
4 garlic cloves, grated
1 tablespoon fenugreek leaves, optional
1 tablespoon finely grated ginger
2 teaspoons kosher salt
2 pounds boneless, skinless chicken thighs
For the Sauce and Assembly:
½ cup (1 stick) cultured or unsalted butter, divided
1 3-inch cinnamon stick
3 to 5 green cardamom pods
1 whole clove
2 teaspoons fenugreek seeds, optional
2 medium onions, sliced
2 serrano chiles, split lengthwise (seeded, if desired)
4 garlic cloves, grated
1 tablespoon finely grated ginger
1 tablespoon fenugreek leaves, optional
1 tablespoon garam masala
1 teaspoon paprika
½ teaspoon ground turmeric
2 28-ounce cans whole peeled tomatoes
½ cup heavy cream
chopped cilantro, Brown basmati rice, and naan, for serving
To Make the Marinade:
Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
Add chicken and toss to coat.
Cover and chill at least 1 hour and up to 3 hours.
For the Sauce and to Serve:
Melt 4 T butter in a large wide pot over medium heat.
Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
Discard cinnamon stick (leave other whole spices).
Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
When cool enough to handle, cut into ¾” pieces.
Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
Top chicken and sauce with cilantro. Serve with rice and naan alongside.
Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.
This dinner was like a mini-Thanksgiving feast. 🙂 I served the chicken with roasted gold and sweet potatoes, broccoli, and acorn squash. The incredibly flavorful, rich sauce made the meal complete.
This recipe was adapted from Food and Wine, contributed by José Andrés. It was inspired by the rotisserie chicken and sauce made by the Morales family at El Asador de Nati in Córdoba, Spain. The sauce incorporates the pan drippings with an entire head of roasted garlic. Wonderful.
one 4 1/2- to 5-pound chicken, patted dry
freshly ground black pepper
1 head of garlic, halved crosswise, plus 2 cloves, minced
1 tablespoon extra-virgin olive oil
1/2 cup minced yellow onion (I used 1/2 large yellow onion)
1/2 cup minced green or orange bell pepper
1/2 cup dry white wine
1 bay leaf
pinch of dried thyme
Preheat the oven to 425°, preferably on convection roast.
Season the chicken all over with salt and pepper and place in a large ovenproof skillet (I used a 12″ sauté pan) along with the head of garlic, cut sides down. Roast for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken breast registers 160°. (I used the oven probe.)
Transfer the chicken and garlic to a cutting board; let rest for 15 minutes. Pour the pan drippings into a heatproof bowl.
Meanwhile, in the skillet, heat the olive oil. Add the onion, bell pepper, minced garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
Add the wine, bay leaf, thyme and the reserved pan drippings.
Squeeze the roasted garlic into the sauce and bring to a boil over high heat, then simmer over moderately low heat until slightly reduced, 5 minutes.
Discard the bay leaf. Transfer to a blender, add 2 tablespoons of water and puree until very smooth. Season the sauce with salt and pepper. (I used a Vitamix.)
Carve the chicken and transfer to a platter. Drizzle with sauce and serve additional roasted-garlic pan sauce on the side.