Sweet Corn Tamale Cakes

I realize this looks like a hot mess, but don't hold that against the dish (that was just me not taking the time to plate delicately). Which is a compliment really, because this is so good, I didn't want to bother taking my time - I just wanted to dig in. If this looks familiar, it's probably because you've ordered it at the Cheesecake Factory. It's a clone of their recipe (if we can do it with sheep, we can do it with tamale cakes).

SWEET CORN TAMALE CAKES

Yield: 10 cakes (5 appetizers)

Salsa Verde:

2 tomatillos, papery skins removed and chopped

1 (4 oz.) can mild green chilies

1 green onion (scallion), chopped

2 tablespoons chopped fresh cilantro

1 1/4 teaspoons ground cumin

salt & freshly ground pepper

Tomato Salsa:

1 medium tomato, diced

1 tablespoon minced Spanish onion

1 tablespoon minced fresh cilantro

1/4 teaspoon lime juice

1/2 jalapeno, minced

salt and freshly ground pepper to taste

Southwestern Sauce:

1/2 cup mayonnaise

1 teaspoon white vinegar

1 teaspoon water

3/4 teaspoon sugar

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon onion powder

salt to taste

garlic powder to taste

Tamale Cakes:

3 cups sweet corn, fresh or frozen (4 to 5 ears)

1 cup (2 sticks) unsalted butter, softened

6 tablespoons sugar

1/4 teaspoon salt

1 cup masa harina (corn flour)

1/4 cup all-purpose flour

Garnish:

1/2 cup sour cream

1 avocado, chopped

1/4 cup chopped fresh cilantro

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1.      Combine all Salsa Verde ingredients in a food processor on high speed. Cover and chill.

2.      Combine all Tomato Salsa ingredients in a small bowl. Cover and chill.

3.      Combine all Southwestern Sauce ingredients in a small bowl. Cover and chill.

4.      Preheat oven to 400°F.

5.      Coarsely puree 2 cups of the corn in a food processor.

6.      Combine pureed corn with softened butter, sugar and salt. Blend well with electric mixer until smooth.

7.      Add masa and flour and blend well.

8.      Mix in the remaining 1 cup corn by hand.

9.      Measure 1/2 cup portions and form into 8 (3 inch) patties.

10.  Arrange patties on a baking sheet and bake for 25 to 30 minutes, or until the cakes are browned on the bottom.

11.  Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until the other side is browned.

12.  While the cakes are baking, spoon some salsa verde onto a platter (coat the bottom with about 1/4 inch).

13.  Arrange the tamale cakes on top of the salsa verde.

14.  Top each tamale cake with tomato salsa, a dollop of sour cream, chopped avocado, cilantro and Southwestern Sauce (preferably in a nice zig zag pattern using a squirt bottle).

slightly adapted from a copycat recipe from “Top Secret Restaurant Recipes" by Todd Wilbur (original dish from The Cheesecake Factory)

tomatillos

salsa verde ingredients

salsa verde

tomato salsa

southwestern sauce

corn kernels

adding butter, sugar and salt

adding masa and flour

whole corn kernels mixed in

formed into patties

baked sweet corn tamale cakes

two sweet corn tamale cakes over salsa verde with
dollops of southwestern sauce haphazardly plopped on top

For that size/shape plate, I should have put
just one cake on there, but I wanted two!

sweet corn tamale cakes topped with
tomato salsa, sour cream and avocado

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Vegetable Stew

I hadn't made this recipe in probably ten years and then suddenly woke up one morning with a craving for it. I don't know what vital nutrient I'm lacking that would account for such an atypically healthy craving. I just labeled it a happy anomaly and went with it. I have to stay, it was a nice change of pace not to feel guilty for indulging myself. And after a walk to the farmer's market (where I was delighted to find every vegetable on my list), I came home and whipped up a batch of this hearty stew that totally hit the spot. Really, I swear (again, I can't explain it).

VEGETABLE STEW

Yield: 6 large servings

6 tablespoons unsalted butter (or 5 tablespoons olive oil)

2 medium onions, chopped
3 cloves garlic, crushed
2 medium potatoes, cut into small chunks

1 eggplant, diced
sea salt and freshly ground black pepper
2 stalks celery, sliced
1 stalk broccoli, cut into tiny florets

3 carrots, sliced
3/4 cup burgundy (or other red wine)
2 medium-small zucchini, cut into chunks
2 large (or 3 medium) ripe tomatoes, diced
¼ lb. sliced white or cremini mushrooms
6 oz. tomato paste
¼ cup molasses (unsulfured)
1 teaspoon dried dill weed

sour cream (optional)

freshly chopped parsley (optional)

1.      Melt the butter or oil in a large stew pot.  Add the onions, garlic, potatoes and eggplant and sprinkle with a little salt and pepper. Sauté until potatoes begin to get tender.

2.      Stir in the celery, broccoli, carrots and wine. Cover the pot and steam until all vegetables begin to get tender, stirring occasionally.

3.      Add zucchini, tomatoes, mushrooms, tomato paste, molasses and dill. Cover and simmer over low heat for about 20 minutes, or until all vegetables are tender (stirring occasionally). Season with salt and pepper to taste.

4.      Serve hot, topped with sour cream and freshly chopped parsley.

slightly adapted from Moosewood Cookbook by Mollie Katzen

onions, garlic, potatoes and eggplant in pot

starting to get tender

adding celery, carrots, broccoli and wine

added vegetables getting tender

adding zucchini, tomatoes, mushrooms,
tomato paste, molasses and dill

mixed

about 25 minutes later...vegetable stew

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Mattar Paneer

This is one of my all time favorite Indian dishes. So after successfully making homemade paneer (in order to make saag paneer), mattar paneer was next on the list. And it was everything I hoped it would be...creamy, sweet and a little spicy too (although this is a mild version, so if you like things really spicy, increase the heat). And I have to say, I think I'm getting addicted to making paneer. It's so easy and fun. Although I am worried about the fact that making cheese is now my idea of fun and the idea of staying up until 4am at a bar sounds like torture. I'm old. It happened. Probably some time between when I moved to the suburbs and when I started buying antacid in bulk.

MATTAR PANEER

Makes 6 servings

4 tablespoons coconut oil or ghee

20 ounces paneer, cubed

1/4 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 small onion, finely chopped

1 (1 inch) piece ginger, finely grated

3 -4 garlic cloves

1 (24 oz.) jar tomato puree or finely diced tomatoes (or 2 large tomatoes, finely diced with juices)

2 teaspoons agave nectar (or sugar)

salt (to taste)

1 teaspoon garam masala

1 teaspoon coriander powder

1 teaspoon cumin powder

3/4 teaspoon chili powder (or more if you prefer spicier)

1/2 teaspoon turmeric powder

2 cups fresh or frozen peas

1/2 cup heavy cream or half ‘n half

2 tablespoons chopped fresh cilantro (optional, for garnish)

cooked basmati rice for serving (optional)

1.      Heat 2 tablespoons oil in a skillet and fry paneer cubes until they turn golden brown. Set aside.

2.      In a separate pot, heat remaining 2 tablespoons oil; add mustard and cumin seeds. Cook until they darken and sputter.

3.      Add onion, ginger and garlic and cook until onions soften.

4.      Add tomato puree, sweetener and salt, and cook for another 5 minutes (if using fresh tomatoes, cook until tomatoes soften, adding a little water if needed).

5.      Mix in the garam masala, coriander, cumin, chilli powder, and turmeric. Add the peas. Cook just until the peas are tender.

6.      Mix in the cream and add just enough water to thin out to desired consistency. Then add the paneer and let simmer over medium heat so the paneer can absorb the flavors.

7.      Garnish with cilantro if desired. Serve with basmati rice.

adapted from food.com (by eatrealfood)

homemade paneer
(double the recipe to make 20 oz.)

frying paneer cubes
(I may have let get a little darker than intended, but they were good).

onion, ginger and garlic

If you want to make a spicier version, I suggest mincing
a hot pepper and adding it with the onion etc.

I accidentally started cooking the onion/ginger/garlic
before the mustard and cumin seeds, so I moved them
over and let the seeds cook on one side of the pot
until they spluttered and then mixed it all together.

tomato puree added

mixing in the ground spices

adding frozen peas

mixing in the cream

adding the paneer

mattar paneer in the pot

mattar paneer garnished with cilantro

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Rao's Marinara Sauce

I consider this both a "favorite things" post and a recipe post because Rao's is hands down my favorite jarred marinara sauce ever. Some of you may have seen it at the grocery store and just kept walking because it's pretty pricey. Okay, very pricey. I've seen the larger jars sell for over $10. But I would submit to you that if you have the money in your budget, it's worth it. And it does go on sale sometimes. It was only $5.99 the other day at the A&P, so I bought 10 jars. Okay, it was 12 jars. I felt a little stupid at the register, but now I feel comforted knowing they're in my basement. I feel the same way about our fifty pack of toilet paper and my industrial size box of tampons. 

Now even though Rao's jarred sauce is great, I do like to make homemade sauce when I can, so it occurred to me that maybe I could find the Rao's recipe online. I didn't have to look far (it's on their website). So I made it and it rivaled the jarred stuff (which is a weird thing to say because usually it's a miracle if something in a jar can compare to homemade, not the other way around). But in this case, rivaling the jar was a good thing. But don't take my word for it, go ahead and give it a try.

RAO’S MARINARA SAUCE

Yield: 7 cups

4 (28 oz.) cans imported Italian plum tomatoes with basil, preferably San Marzano

1/2 cup extra virgin olive oil

4 oz. fatback or salt pork, cut in small pieces (optional)

6 tablespoons minced onion

4 garlic cloves, peeled and minced

salt to taste

12 leaves fresh basil torn, optional

pinch dried oregano

black pepper, to taste

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1.      Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end and any skin or tough membrane. Set aside.

2.      Put oil in a large saucepan over medium-low heat. If using fatback, add to the pan and saute for about 5 minutes or until all fat has been rendered. Remove and discard fatback.

3.      Add onion and saute for 3 minutes or until translucent and just beginning to brown.

4.      Stir in garlic and saute for 30 seconds or until just softened.

5.      Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. If you prefer a thicker sauce, cook for an additional 15 minutes.

6.      Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.

from Rao’s Restaurant, NYC

jar of Rao's marinara sauce
(available at most supermarkets)

ingredients from the back of the jar

Obviously they don't use the pork
when they make this to sell in jars.

These were the only San Marzano tomatoes I could find.

crushing the tomatoes

salt pork

removing cooked salt pork

cooking onions

adding garlic

adding tomatoes

mixed and cooking

adding basil, oregano and pepper

homemade Rao's marinara sauce

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