Okay, this has been a pretty exciting culinary week in the Ziegler household! Allen and I made a roasted beet salad topped with crumbled feta and toasted pine nuts. These were not the nasty canned beets of my childhood that I purposefully hid in my dinner napkin when my mother was not looking.
Then then were there were the Chocolate Bacon Truffles which we cannot and will not be sharing!!! Yes, it was another glorious Bacon week. Here is my meager but delicious contribution to the food treasure trove of recipes we tried and fell in love with.
"Corn & Dill Cakes" (recipe called for Basil but I was forced to substitute Dill)
1/2 cup white whole-wheat flour or all-purpose flour works fine
1/2 cup low-fat milk
2 large eggs
2 T canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh corn kernels (or 2 cups frozen corn)
1/2 cup fresh chopped dill or basil
1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and dill or herb or choice.
2. Brush a large nonstick skillet or griddle lightly with some of the remaining 1 tablespoon of oil; heat over medium heat until hot but not smoking. Cook 4 cakes at a time, using about 1/2 cup batter for each, making them about 3 inches wide. Cook until edges are dry; about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
Allen topped his griddle cakes with a dollop of sour cream, like you would a potato pancake (latke).