Ingredients
3/4 oz sun-dried tomatoes
1/4 tsp salt
1/4 tsp freshly ground black pepper
3/4 cup boiling water
1/4 tsp crushed red pepper
2 ears of corn
1 cup skim milk
1 cl garlic, minced
1 oz chevre (mild goat cheese)
1/2 cup yellow corn meal
1/2 cup whole wheat flour
1 tbsp olive oil
1/2 tsp baking powder
2 egg whites
Directions
Combine tomatoes and 3/4 cup boiling water. Let stand for 30 minutes.
Drain. Mince tomatoes and set aside. Cut whole kernels form ears of
corn to measure 1 cup. Arrange corn in a vegetable steamer over
boiling water, cover and steam 5 mins. or until tender. Combine
tomatoes, cut corn and garlic toss well. Combine cornmeal and next 5
ingredients large bowl. Stir well. Add corn mixture, stirring just
until combined. Set aside. Combine milk and next 3 ingredients in the
container of electric blender; Cover and process until smooth. Add to
cornmeal mixture, stirring just until dry ingredients are moistened.
Let stand for 15 mins. Spoon 2 T of batter per corn cake onto a hot
griddle. Cook for 2 1/2 mins or until the tops are covered w/ bubbles
and edges look cooked. Turn corn cakes and cook an additional 2 1/2
mins. or until browned. Board: FOOD BB Topic: FOOD SOFTWARE Subject:
RR-MM-SWEET POTATOES
To: ALL Date:
11/07 From: GDGX73C TIG MEANS Time:
2:30 PM
Servings: 6 servings
Corn Cakes With Sun Dried Tomatoes/Goat Chees Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Meat; Tomato
The History of Recipes
It is quite feasible to follow the history of recipes back into history, in truth as far into history as ancient Egypt, and maybe further still. Interesting though that maybe, sadly, these early cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to academics are a few stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius also tells us how the Roman chefs were skilled in the use of a wide range of aromatic flavours, including some familiar names such as basil, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including basil and coriander. These new spices and herbs prompted a torrent in manuscripts on cooking, many of which are kept safe in private cookery archives. The arrival of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Corn Cakes With Sun Dried Tomatoes_Goat Chees recipe.
