Corn Crepes with Blueberry Sauce

Before making this dessert, honestly, I've never tried eating corn with blueberry.  I've eaten corn kernels sauteed in lots of butter and spoonsful of sugar with a dash of salt or an Indonesian version of sweet tamale--a mixture of corn, shredded coconut, sugar and salt wrapped in corn husk and steamed until soft.  Boy, that was a good sweet snack!  But never corn with blueberry and ice cream.

This doesn't make me not like the pairing; I think it's a wonderful one especially when the corn and blueberries are in season.  I love crepes and there's an interesting texture of the crepes with the addition of cornmeal in there; a little different but in no way bad.  Blueberry sauce is one of my family favorites to use in desserts so it can't go wrong in this dish.  And, oh boy, the vanilla ice cream just finishes off nicely!

In the last few weeks of summer--it's already cooling down rapidly here in Oregon--I'm sharing this recipe before it's too late!

Corn Crepes with Blueberry Sauce

Makes 6 servings


Corn Crepes:
2 large eggs
1 cup milk
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 teaspoon salt
1 ounce (2 tablespoons) unsalted butter, melted
1/2 cup (about 1 ear) uncooked fresh corn kernels, preferably white
3 tablespoons white cornmeal, preferably stone-ground

Blueberry Sauce:
1 1/2 pints blueberries
3 tablespoons sugar
1 1/2 teaspoons freshly squeezed lemon juice

Vanilla ice cream


To make the crepes:  Put the eggs and milk in a food processor or blender.  Blend until smooth.  Sift together the flour, cornstarch, and salt and add it to the egg mixture.  Blend until smooth.  Add the melted butter and again blend until smooth.

Transfer the batter to a bowl and stir in the corn kernels and the cornmeal.  Refrigerate for 30 minutes to overnight.

Heat a 6-inch crepe pan or nonstick skillet over medium heat.  Lightly grease the bottom of the pan.  fill a 1/4-cup measure three-quarters full with the crepe batter and pour it into the pan, rotating the pan so that a thin layer covers the entire bottom.  Cook for about 1 1/2 minutes, until lightly browned.  Using the edge of a knife, loosen a corner of the crepe from the pan.  Using your fingers, flip the crepe over and cook for another 15 seconds.  Place the finished crepe on a large plate.  Continue cooking crepes, stacking them, slightly overlapping, on top of each other, until there are at last 12.  It is not necessary to grease the pan after making each crepe.  Wrap the crepes in plastic wrap until ready to use.

To make the blueberry sauce:  Place 1 pint of the blueberries, the sugar, and lemon juice in a medium saucepan.  Cook, covered, over medium heat, stirring frequently, until the blueberries are soft and juicy, about 3 minutes.  Stir in the remaining blueberries.

To serve:  Place a small scoop of ice cream in the middle of each of the crepes.  Fold crepe over the ice cream.  Place 2 crepes on each of 6 plates.  Accompany with some warm blueberry sauce.  Serve immediately.


Source:  A Passion for Desserts by Emily Luchetti

Black-Eyed Peas and Corn Salad

I can't believe I sailed through two months without any writing here!  Honestly, I had all the intentions but time ran faster than I could catch. I have been back in the kitchen cooking since the end of March, but I haven't cared too much for baking surprisingly.  My work assignment was endless; it seemed like forever to finish it up.  By the time that ended, I had an out-of-town guests coming to visit the Portland area.  They're staying in Portland, but almost every weekend I've spent time with them going around town.  We have a lot of fun eating out and sightseeing, but it did take a lot of my free time.  From work to play, it's a full two-month schedule.

So here is May.  Maybe it's time to write again.

Food trends come and go so fast, riding them will feel like a roller coaster.  One day bacon is in, the next day bacon is out.  I don't feel the need to follow all the food trends/news in my blog because I know I won't be able to write religiously about all the stuff, therefore I only read them for leisure (and for keeping up with the work).  What I'm about to share with you maybe has been gone out of fashion (or foodshion?), but I enjoy eating it so I still want to do it.  A lot of you may have found the recipe somewhere else, but again this blog is my food diary.  It's the black-eyed peas and corn salad, or Texas caviar, or cowboy caviar; whatever name you may call it, it's so good and simple.  I don't know how to describe it other than to have it frequently and serve with lots of tortilla chips, and drink of your choice.  Maybe you'll serve it for Cinco de Mayo?

Black-Eyed Peas and Corn Salad

Serves 8



1 clove garlic, minced

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons red wine vinegar

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon cumin

2 11-oz. can white shoepeg corn, drained

1 15-oz. can black-eyed peas, drained and rinsed

1/2 green bell pepper, diced

1/2 small red onion, diced

2 medium tomatoes, seeds removed, diced

A handful of fresh cilantro, chopped

1 medium ripe avocado, diced



In  a large bowl, whisk together garlic, olive oil, vinegar, salt, pepper, and cumin.  Add corn, black-eyed peas, bell pepper, red onion, and tomatoes.  Toss salad until the ingredients are coated with the dressing.  This can be done ahead of time and store salad in the refrigerator.  Add cilantro and avocado just before serving.  Adjust seasoning as well.

Note:  if you like a little heat in the salad, feel free to add 1-2 seeded, diced, jalapenos.

Shrimp, Corn and Avocado Tostadas

Everyone is talking about green and yellow and black and yellow for the upcoming game on Sunday.  You know what it is, it is the Super Bowl XLV.   What you eat or nibble during the game is equally important.  Perhaps this shrimp, corn, and avocado tostadas will satisfy the hunger for something crunchy, salty, and spicy.  It sure will be a hit with a huge crowd of rowdy fans!

Shrimp, Corn, and Avocado Tostadas

Serves 4

1/4 cup vegetable oil

3 tablespoons lime juice

3 tablespoons minced cilantro

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt to taste

Hot pepper sauce to taste

1 pound medium shrimp, cooked, peeled, and deveined

1 cup cooked or canned corn kernels

1 cup (4 ounces) grated Monterey Jack or queso fresco

1 ripe avocado, peeled, pitted, and coarsely chopped

2 tomatoes

1/2 cup minced red onion

Salt to taste

Hot pepper sauce to taste

4 corn tortillas, fried

2 cups shredded lettuce

Cilantro sprigs, for garnish

Sliced pickled jalapeno or peperoncini

Combine vegetable oil, lime juice, cilantro, cumin, and coriander in a large bowl.  Season with salt and hot pepper sauce.

Add the shrimps, corn, cheese, avocado, tomatoes, and red onion to the bowl.  Stir, and season again with salt and hot pepper sauce.  This mixture can be refrigerated up to 24 hours.

When ready to serve, pile shredded lettuce on top of each fried tortilla, divide the shrimp mixture evenly and garnish with cilantro sprig.  If you like spicier taste, add some sliced pickled jalapenos or peperoncini.

Source: adapted from The Joy of Cooking

Cheesy Potato Corn Scones

The weather has been nice, there's no rain in the forecast for several days, life has been good, why not baking something cheesy?  :)  I'm going back to baking for fun again and I like it so much, thank you.

For a long time I haven't participated in any blogging events,  that I almost forgot that it's supposed to be a fun activity to  do--in my leisure time when I have it.  The annual World  Bread Day is one of them; Zorra, the founder of the event  reminded many of us the food bloggers to participate in this  event this year.  It's the fifth one, and I'm certainly grateful  for her nudge for I haven't been a faithful participant.

Since time is short, just like the fall days ahead, I decided to  bake something quick as well.  It's quick but big in flavor and  it's tender-warm-cheesy-potatoey scones.  Bite into it and  you'll find pockets of cheesy morsels along with the  crunchines of cornmeal and poppy seed.  Scones may not be  hip but it's the food that feeds the soul.

Cheesy Potato Corn Scones

Makes 8 scones



2/3 cup water

2/3 cup instant mashed potato flakes

1/4 cup cold unsalted butter, diced

1 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

1 cup shredded cheddar cheese (4 ounces)

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon poppy seeds

1/2 cup milk



Lightly greased a baking sheet; set aside.  In a small saucepan, bring the water just to a simmer; remove from heat.  Stir in potato flakes until moistened.  Stir in butter until it's incorporated to potato flakes.

In a large bowl, combine flour, cornmeal, 3/4 cup of the cheese, baking powder, salt, and poppy seeds; stir in potato mixture and milk.  With floured hand, gently knead and fold the dough for five to six strokes, or until the dough comes together in one mass.  Pat the dough lightly to flatten it into a 9-inch circle on prepared baking sheet.  Cut dough into eight wedges using a pizza cutter or floured knife (do not separate).  Sprinkle edges with remaining cheese.

Bake in a preheated 400 degree F oven for about 25 minutes or until lightly browned.  Gently pull or cut scones to separate.  Serve warm.



Source:  adapted from Better Homes and Gardens Holiday Baking 2009

Shrimp, Potato, and Corn Chowder

The summer almost ends, in a few weeks we'll begin new days with shorter days and cooler temperatures.  Between entertaining my son from summer boredom, I'm also keeping up my personal blog with my vacation stories.  Prior to writing those stories, I also have to edit numerous photos from the trip.  Sometimes when it's too overwhelming, I take a break.  Some breaks are short, reading magazines or books, biking with my son; some breaks are long, canning blueberry pie filling and blackberry-chocolate sundae topper.  I still have bags of blueberries, safely frozen in the freezer, waiting for me to make use of them creatively.

There's already a box of freestone peaches that need tending, as I'm planning to can them as well.  I'm still debating whether to can all of them as fruit in juices, or to make some preserves, peaches pie filling, peaches preserves, or peaches ice cream.  I know, I know, the list is long, the time is short, I just need to make up my mind soon before the peaches go bad.

That got me thinking, what else is there to eat while we're at the season's transition?  Fresh corns.  Since there's plenty of corns still available in the market, I want to utilize them for my dinner this week.  Fresh corns are juicy, sweet, and flavorful, the best way to eat them in my opinion is boiling or grilling them until they are tender and slab them with butter and a bit of salt.  Back in Indonesia, grilled corns are flavored with many sauces.  You want sweet, salty, spicy, with barbecue sauce?  You can have it all.  But I'm not posting a recipe about grilled corns this time.  My mind wandered to soup.  Corn and potato chowder to be exact, because even though it is a soup dish, it doesn't have to have many ingredients in it.  With garlic, leeks, potato, milk, and cream, the soup is delicious.  If you use bi-color corns, the soup will look fantastic, and you could omit the shrimp to make it a vegetarian soup.  Give me a bowl of soup and crusty bread, I'm ready to sit and eat.  This is something comforting to make as I get ready to welcome the fall season.

Shrimp, Potato, and Corn Chowder

Serves 4-6



1 1/4 lbs. medium shrimp

3 corncobs, husks and silks removed

1 tablespoon olive oil

2 leeks, white part only, finely chopped

2 cloves garlic, crushed

1 1/4 lbs. potatoes, cut into 1/2-inch cubes

3 cups chicken stock

1 1/2 cups milk

1 cup cream

Pinch of cayenne pepper

2 tablespoons finely chopped fresh flat-parsley



Peel and devein the shrimp, then chop into 1/2-inch pieces.

Cut the kernels from the corncobs.  Heat the oil in a large saucepan and add the leeks.  Cook over medium-high heat for 5 minutes or until soft and lightly golden.  Add the garlic and cook for 30 seconds, then add the corn, potatoes, stock, and milk.

Bring to boil, then reduce the heat and simmer, partially covered, for 20 minutes or until the potatoes are soft but not mushy.  Remove the lid and simmer for another 10 minutes.  Reduce the heat to low.  Put 2 cups of the soup in the blender and blend until very smooth.

Return the blended soup to the saucepan and add the shrimp.  Increase the heat to medium and simmer for 2 minutes or until the shrimp are pink and cooked through.  Stir in the cream, cayenne pepper, and 1 tablespoon of the parsley.  Season to taste with salt, then serve garnished with the remaining parsley.



Source:  adapted from Bowl Food by Katy Scarlett