Esquites Corn Salad -- Mexican Street Corn In A Bowl

Tuesday, September 5, 2017

Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017

I was introduced to this salad by my friend, Kali, who fell in love with it after ordering it at Colonia Verde in Brooklyn's Fort Greene neighborhood recently.

Sweet corn by Eve Fox, the Garden of Eating, copyright 2017

It's like eating a bowl of Mexican street corn (a.k.a. elote.) Each bite is smokey, sweet, spicy, sour, creamy and salty - a sublimely happy marriage of flavors.

Sweet corn by Eve Fox, the Garden of Eating, copyright 2017

The recipe calls for lightly charring the kernels in a cast iron skillet but if you happen to have leftover grilled corn on hand, by all means, use that, instead! It goes quickly so you may want to double the recipe.

Toasting pepitas by Eve Fox, the Garden of Eating, copyright 2017

This is a tasty way to savor these last, bittersweet days of summer. Hope you enjoy it.

Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017

-- print recipe --Esquites Corn Salad
Serves 4-6 as a side

Ingredients

* 2 Tbsps grapeseed, sunflower or other neutral oil
* 4 cups corn kernels (roughly 5 ears' worth)
* 1/2 tsp sea salt
* 1 clove garlic, pressed or minced
* 1/4 cup coarsely chopped fresh cilantro
* 1 small jalapeño pepper, seeds and ribs removed, finely chopped (I wear gloves!)
* 3 scallions, chopped
* 3 Tbsps crumbled cotija or feta cheese, plus more for garnish
* 2 Tbsps grated Parmesan cheese
* 2 Tbsps mayonnaise (there are a lotta options out there but I am fiercely loyal to good old Hellmanns)
* 1 Tbsp fresh lime juice
* 1 1/2 tsps chili powder or smoked paprika
* 2 tsps ground cumin powder
* 2 Tbsps ground, toasted pepitas

Directions

1. In a large cast iron skillet, heat the oil over medium-high heat until shimmering but not smoking. Add the corn kernels and cook, stirring every few minutes, until they are toasted and lightly browned - about 15 minutes.

2. Add the garlic and stir well, cook for another minute or so. Turn off the heat and let the corn cool down for a few minutes before moving it to a serving bowl with enough room to mix in.

3. Add the cilantro, mint, jalapeño, scallions, cheeses, mayo, chili powder or smoked paprika and cumin, pepitas, stir to combine. Top with a bit more cheese and cilantro and serve.

You might also like:



Strawberry Rhubarb Pie

Thursday, June 15, 2017

Strawberries, rhubarb, orange zest and sugar macerating by Eve Fox, the Garden of Eating, copyright 2017

Rhubarb's tartness pairs so nicely with strawberries and sugar. Wrap 'em in a buttery crust and you can't go wrong.

Pie crust ingredients by Eve Fox, the Garden of Eating, copyright 2017

Sadly, our strawberries are being systematically, HEARTBREAKINGLY nibbled by the hordes of chipmunks that surround our home so I had to buy a basket of berries.

Strawberries for the pie by Eve Fox, the Garden of Eating, copyright 2017

Fortunately, chipmunks do not seem to like rhubarb - it's pretty much the only thing in the garden they eschew.

Rhubarb by Eve Fox, the Garden of Eating, copyright 2017

Do not skip the tapioca in this recipe as strawberries have a high water content. The tapioca makes it all gel nicely so you don't have to go wading while you eat. And you'll definitely want to bake it on a cookie sheet as it will undoubtedly bubble over in the oven.

Strawberry rhubarb pie about to go into the oven by Eve Fox, the Garden of Eating, copyright 2017

I did not get a great photo of my finished pie -- it's complicated but involved a very ill-timed power outage and having to pick my son up from camp at the same time as the pie needed to be delivered for judging at the pie contest at the Woodstock Farm Festival. But thanks to Michael for snapping this pic of it at the contest :) I did not win but it was definitely tasty and maybe I'll get 'em next time.


-- print recipe --
Strawberry Rhubarb Pie (inspired by Elise's recipe)
Makes 1 9-inch pie

Ingredients

* 3 cups rhubarb stalks cut into 1/2 inch pieces (the leaves are poisonous so trim any ends off)
* 3 cups strawberries, hulled and sliced
* 3/4 cup cane sugar (use a full cup if you like your pie really sweet)
* 3 Tbsps quick cooking "minute" tapioca pearls
* 1/4 tsp sea salt
* Zest of 1 organic orange
* 1 double recipe of pie crust - use your favorite or try this one

Directions

1. If you have not already done so, make your pastry dough and let it chill in the fridge for 30 minutes.

2. Preheat the oven to 400°F.

3. In a large bowl, toss the rhubarb, strawberries, sugar, tapioca, orange zest and salt and let sit for 10 minutes.

4. Roll out half the dough and line your pie plate with it, trimming the edges to overhang the edge of the dish by roughly half an inch. Fill with your strawberry rhubarb mixture. Roll out the other half of your dough and lay it gently over the pie, trim the edges to overlap neatly and crimp the top and bottom edges together with your fingers or a fork. Score the top with a knife in whatever pattern you like to allow the steam to escape while it bakes.

5. Place the pie on the middle rack over a cookie sheet to catch any juices that spill over during baking. Bake for 20 minutes at 400 then lower the heat to 350 and bake for 40-50 minutes longer until the crust is nicely browned and the filling looks thick and bubbly.

6. Remove to a rack and allow to cool for at least 20 minutes. The cooling is important to allow the liquidy filling time to gel. Serve with whipped cream or vanilla ice cream or non-dairy equivalent.

You might also like:



In Search of Grandma Mary's Chocolate Mandelbrot

Wednesday, April 19, 2017

Chocolate Mandelbrot by Eve Fox, the Garden of Eating blog, copyright 2017

Many of my memories of Grandma Mary are tied to food. Eating a bowl of cantaloupe cubes on the linoleum floor of her one bedroom apartment in Brooklyn while watching Sesame Street on the television in the carpeted living room a few feet away -- a big treat as we did not get PBS at our home in upstate New York. Tugging on the wishbone (a rookie mistake - I always lost to my older brother) after a roast chicken dinner in her tiny kitchen. The spotless produce drawer in her refrigerator, red and green apples carefully arranged on a clean paper towel. Her salad dressing - an unsophisticated yet tasty mixture of white vinegar, oil, sugar, salt and fresh dill that she served over iceberg lettuce.

Grandma Mary with Louis and Eve
Grandma Mary on a long -ago visit to our home upstate with my big brother (who was in a King Tut phase) and me, looking amazingly like my four-and-a-half-year-old son.
But it was her mandelbrot that really captured my heart. She would bake a batch whenever we came to visit, wrapping it carefully in tinfoil to keep it fresh until we arrived from upstate. Grandma Mary had diabetes so she abstained but was happy to watch us tuck in gleefully. The modestly arched, crumbly slices studded with nuts and chocolate always disappeared quickly.

I've always regretted that she died before I got her recipe. But I was only 15 when she died and had not yet discovered my love of baking and cooking, not to mention that she was no longer lucid enough to share much of anything with us by then.

Batter for the Chocolate Mandelbrot by Eve Fox, the Garden of Eating blog, copyright 2017

On a cold, gray day back in February, I was thinking about my Grandma and missing her (and her delicious twice-baked cookies...) So I did a little searching to see if I could find a recipe that sounded like a match.

Shaping the logs of Chocolate Mandelbrot by Eve Fox, the Garden of Eating blog, copyright 2017

This recipe, adapted from King Arthur Flour, turned out pretty darn close although I used butter instead of the oil it calls for and I did not have almonds on hand so I used pecans, instead.

Slicing the log of chocolate mandelbrot before the second baking by Eve Fox, the Garden of Eating blog, copyright 2017

Mandelbrot translates to "almond bread" and it is baked twice - first in a long log, then in individual slices sprinkled with cinnamon and sugar. I hope you enjoy this delicious treat - the traditional Jewish version of biscotti.

-- print recipe --
Chocolate Almond Mandelbrot
Makes 56 cookies

Ingredients

* 3 large eggs
* 1 cup sugar
* 1 cup (7 ounces) vegetable oil
* 1 tsp pure vanilla extract
* 1 tsp sea salt
* 3 1/2 cups all-purpose flour
* 1 tsp baking powder
* 2 cups semi-sweet chocolate chips
* 1 1/2 cups almond pieces (or walnuts or pecans)
* Coarse white sugar, optional

Directions

1. Beat together the eggs, oil, sugar, vanilla, and salt at medium-high speed until thickened and light-colored, about 5 minutes. Beat in the flour and baking powder then mix in the chips and nuts. Cover and refrigerate for 3 hours, or overnight.

2. When you're ready to bake, preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

3. Divide the dough into four even pieces, about 13 ounces each if you have a scale. Working with one piece at a time, place the dough on the prepared baking sheet, shaping it into an 8" x 2" log. Repeat with the remaining pieces of dough, leaving at least 2" between them; you'll put 2 logs on each baking sheet. Sprinkle the logs heavily with coarse white sugar, if desired.

4. Bake the logs for about 28 to 30 minutes, until they're set and beginning to brown and the edges and sides, but not brown all over. Remove them from the oven, and reduce the oven temperature to 300°F.

5. Spritz the logs lightly with water; this will make them easier to cut. Allow them to cool for 10 minutes. Cut each log into 1/2" to 3/4" slices. Cutting them on the diagonal will make the mandelbrot longer; cutting them crosswise will yield shorter cookies.

6. Place the pieces on edge, quite close together, on the baking sheets, and return them to the oven to bake for an additional 35 to 45 minutes, until a cookie feels baked through when you pinch it between your fingers. You'll also notice some browning around the edges, though the cookie shouldn't be browning all over. Remove from the oven and cool right on the baking sheets.

You might also like:


Tuesday, September 5, 2017

Esquites Corn Salad -- Mexican Street Corn In A Bowl

Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017

I was introduced to this salad by my friend, Kali, who fell in love with it after ordering it at Colonia Verde in Brooklyn's Fort Greene neighborhood recently.

Sweet corn by Eve Fox, the Garden of Eating, copyright 2017

It's like eating a bowl of Mexican street corn (a.k.a. elote.) Each bite is smokey, sweet, spicy, sour, creamy and salty - a sublimely happy marriage of flavors.

Sweet corn by Eve Fox, the Garden of Eating, copyright 2017

The recipe calls for lightly charring the kernels in a cast iron skillet but if you happen to have leftover grilled corn on hand, by all means, use that, instead! It goes quickly so you may want to double the recipe.

Toasting pepitas by Eve Fox, the Garden of Eating, copyright 2017

This is a tasty way to savor these last, bittersweet days of summer. Hope you enjoy it.

Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017

-- print recipe --Esquites Corn Salad
Serves 4-6 as a side

Ingredients

* 2 Tbsps grapeseed, sunflower or other neutral oil
* 4 cups corn kernels (roughly 5 ears' worth)
* 1/2 tsp sea salt
* 1 clove garlic, pressed or minced
* 1/4 cup coarsely chopped fresh cilantro
* 1 small jalapeño pepper, seeds and ribs removed, finely chopped (I wear gloves!)
* 3 scallions, chopped
* 3 Tbsps crumbled cotija or feta cheese, plus more for garnish
* 2 Tbsps grated Parmesan cheese
* 2 Tbsps mayonnaise (there are a lotta options out there but I am fiercely loyal to good old Hellmanns)
* 1 Tbsp fresh lime juice
* 1 1/2 tsps chili powder or smoked paprika
* 2 tsps ground cumin powder
* 2 Tbsps ground, toasted pepitas

Directions

1. In a large cast iron skillet, heat the oil over medium-high heat until shimmering but not smoking. Add the corn kernels and cook, stirring every few minutes, until they are toasted and lightly browned - about 15 minutes.

2. Add the garlic and stir well, cook for another minute or so. Turn off the heat and let the corn cool down for a few minutes before moving it to a serving bowl with enough room to mix in.

3. Add the cilantro, mint, jalapeño, scallions, cheeses, mayo, chili powder or smoked paprika and cumin, pepitas, stir to combine. Top with a bit more cheese and cilantro and serve.

You might also like:



Thursday, June 15, 2017

Strawberry Rhubarb Pie

Strawberries, rhubarb, orange zest and sugar macerating by Eve Fox, the Garden of Eating, copyright 2017

Rhubarb's tartness pairs so nicely with strawberries and sugar. Wrap 'em in a buttery crust and you can't go wrong.

Pie crust ingredients by Eve Fox, the Garden of Eating, copyright 2017

Sadly, our strawberries are being systematically, HEARTBREAKINGLY nibbled by the hordes of chipmunks that surround our home so I had to buy a basket of berries.

Strawberries for the pie by Eve Fox, the Garden of Eating, copyright 2017

Fortunately, chipmunks do not seem to like rhubarb - it's pretty much the only thing in the garden they eschew.

Rhubarb by Eve Fox, the Garden of Eating, copyright 2017

Do not skip the tapioca in this recipe as strawberries have a high water content. The tapioca makes it all gel nicely so you don't have to go wading while you eat. And you'll definitely want to bake it on a cookie sheet as it will undoubtedly bubble over in the oven.

Strawberry rhubarb pie about to go into the oven by Eve Fox, the Garden of Eating, copyright 2017

I did not get a great photo of my finished pie -- it's complicated but involved a very ill-timed power outage and having to pick my son up from camp at the same time as the pie needed to be delivered for judging at the pie contest at the Woodstock Farm Festival. But thanks to Michael for snapping this pic of it at the contest :) I did not win but it was definitely tasty and maybe I'll get 'em next time.


-- print recipe --
Strawberry Rhubarb Pie (inspired by Elise's recipe)
Makes 1 9-inch pie

Ingredients

* 3 cups rhubarb stalks cut into 1/2 inch pieces (the leaves are poisonous so trim any ends off)
* 3 cups strawberries, hulled and sliced
* 3/4 cup cane sugar (use a full cup if you like your pie really sweet)
* 3 Tbsps quick cooking "minute" tapioca pearls
* 1/4 tsp sea salt
* Zest of 1 organic orange
* 1 double recipe of pie crust - use your favorite or try this one

Directions

1. If you have not already done so, make your pastry dough and let it chill in the fridge for 30 minutes.

2. Preheat the oven to 400°F.

3. In a large bowl, toss the rhubarb, strawberries, sugar, tapioca, orange zest and salt and let sit for 10 minutes.

4. Roll out half the dough and line your pie plate with it, trimming the edges to overhang the edge of the dish by roughly half an inch. Fill with your strawberry rhubarb mixture. Roll out the other half of your dough and lay it gently over the pie, trim the edges to overlap neatly and crimp the top and bottom edges together with your fingers or a fork. Score the top with a knife in whatever pattern you like to allow the steam to escape while it bakes.

5. Place the pie on the middle rack over a cookie sheet to catch any juices that spill over during baking. Bake for 20 minutes at 400 then lower the heat to 350 and bake for 40-50 minutes longer until the crust is nicely browned and the filling looks thick and bubbly.

6. Remove to a rack and allow to cool for at least 20 minutes. The cooling is important to allow the liquidy filling time to gel. Serve with whipped cream or vanilla ice cream or non-dairy equivalent.

You might also like:



Wednesday, April 19, 2017

In Search of Grandma Mary's Chocolate Mandelbrot

Chocolate Mandelbrot by Eve Fox, the Garden of Eating blog, copyright 2017

Many of my memories of Grandma Mary are tied to food. Eating a bowl of cantaloupe cubes on the linoleum floor of her one bedroom apartment in Brooklyn while watching Sesame Street on the television in the carpeted living room a few feet away -- a big treat as we did not get PBS at our home in upstate New York. Tugging on the wishbone (a rookie mistake - I always lost to my older brother) after a roast chicken dinner in her tiny kitchen. The spotless produce drawer in her refrigerator, red and green apples carefully arranged on a clean paper towel. Her salad dressing - an unsophisticated yet tasty mixture of white vinegar, oil, sugar, salt and fresh dill that she served over iceberg lettuce.

Grandma Mary with Louis and Eve
Grandma Mary on a long -ago visit to our home upstate with my big brother (who was in a King Tut phase) and me, looking amazingly like my four-and-a-half-year-old son.
But it was her mandelbrot that really captured my heart. She would bake a batch whenever we came to visit, wrapping it carefully in tinfoil to keep it fresh until we arrived from upstate. Grandma Mary had diabetes so she abstained but was happy to watch us tuck in gleefully. The modestly arched, crumbly slices studded with nuts and chocolate always disappeared quickly.

I've always regretted that she died before I got her recipe. But I was only 15 when she died and had not yet discovered my love of baking and cooking, not to mention that she was no longer lucid enough to share much of anything with us by then.

Batter for the Chocolate Mandelbrot by Eve Fox, the Garden of Eating blog, copyright 2017

On a cold, gray day back in February, I was thinking about my Grandma and missing her (and her delicious twice-baked cookies...) So I did a little searching to see if I could find a recipe that sounded like a match.

Shaping the logs of Chocolate Mandelbrot by Eve Fox, the Garden of Eating blog, copyright 2017

This recipe, adapted from King Arthur Flour, turned out pretty darn close although I used butter instead of the oil it calls for and I did not have almonds on hand so I used pecans, instead.

Slicing the log of chocolate mandelbrot before the second baking by Eve Fox, the Garden of Eating blog, copyright 2017

Mandelbrot translates to "almond bread" and it is baked twice - first in a long log, then in individual slices sprinkled with cinnamon and sugar. I hope you enjoy this delicious treat - the traditional Jewish version of biscotti.

-- print recipe --
Chocolate Almond Mandelbrot
Makes 56 cookies

Ingredients

* 3 large eggs
* 1 cup sugar
* 1 cup (7 ounces) vegetable oil
* 1 tsp pure vanilla extract
* 1 tsp sea salt
* 3 1/2 cups all-purpose flour
* 1 tsp baking powder
* 2 cups semi-sweet chocolate chips
* 1 1/2 cups almond pieces (or walnuts or pecans)
* Coarse white sugar, optional

Directions

1. Beat together the eggs, oil, sugar, vanilla, and salt at medium-high speed until thickened and light-colored, about 5 minutes. Beat in the flour and baking powder then mix in the chips and nuts. Cover and refrigerate for 3 hours, or overnight.

2. When you're ready to bake, preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

3. Divide the dough into four even pieces, about 13 ounces each if you have a scale. Working with one piece at a time, place the dough on the prepared baking sheet, shaping it into an 8" x 2" log. Repeat with the remaining pieces of dough, leaving at least 2" between them; you'll put 2 logs on each baking sheet. Sprinkle the logs heavily with coarse white sugar, if desired.

4. Bake the logs for about 28 to 30 minutes, until they're set and beginning to brown and the edges and sides, but not brown all over. Remove them from the oven, and reduce the oven temperature to 300°F.

5. Spritz the logs lightly with water; this will make them easier to cut. Allow them to cool for 10 minutes. Cut each log into 1/2" to 3/4" slices. Cutting them on the diagonal will make the mandelbrot longer; cutting them crosswise will yield shorter cookies.

6. Place the pieces on edge, quite close together, on the baking sheets, and return them to the oven to bake for an additional 35 to 45 minutes, until a cookie feels baked through when you pinch it between your fingers. You'll also notice some browning around the edges, though the cookie shouldn't be browning all over. Remove from the oven and cool right on the baking sheets.

You might also like: