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
We are able to track the history of meal recipes way back into antiquity, at least as far as the early Egyptians, and possibly even further. However, sadly, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman cooks used a good variety of herbs and spices, including some that we all recognise like bay, mint and parsley. During the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a result cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cookery books were in high demand, mostly due to increased literacy, more free time and a general increase in wealth. |
We hope you enjoy this Corn Cakes With Sun Dried Tomatoes_Goat Chees recipe.
