My husband and daughter are out-of-town participating in RAGBRAI -- the bike race across Iowa. In previous years I joined them for this event to drive the "sag wagon", but somehow I successfully weaseled my way out of that commitment and have come to relish this time alone. Of course, I'm always anxious (and relieved) to see them return, but for a brief while I am able to spend the day doing whatever I wish to do.
I promised myself that I would work to purge and organize the house. After recent renovations of the kitchen, and basement + bath, there are still boxes of many things I just don't know what to do with. I will try again today to make sense of it all, but yesterday was spent having fun. And that means being in my kitchen with my camera.
This was my dinner last night...
: : Corn Cakes with Roasted Red Pepper Sauce : :
• 3 large red bell peppers, roasted with charred skins removed
• 1 garlic clove, chopped
• 2 tablespoons extra-virgin olive oil
• about 5 large basil leaves
• salt and pepper
• 1/2 cup plus 1 teaspoon unbleached all-purpose flour
• 1/2 cup milk
• 2 large eggs, lightly beaten
• 1 tablespoon canola oil, plus extra for the skillet
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• fresh corn kernels from 3 medium-size ears of corn
• 1/3 cup chopped fresh basil
1. Place the roasted peppers and garlic in the bowl of a food processor and pulse until a purée. Add the olive oil and basil and pulse to combine; season with salt and pepper to taste. Transfer sauce to a small bowl and reserve.
2. Whisk the flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium-size mixing bowl until combined. Stir in the corn kernels and basil.
3. Brush canola oil onto a large skillet (preferably cast iron) over medium heat, and when hot, add corn batter using about 1/4 cup per each corn cake. When the cakes are golden brown, flip and cook until golden brown on the other side. Remove to a plate and repeat with the remaining corn batter.
4. When ready to serve, stack corn cakes on a plate and top with the roasted red pepper sauce. Garnish with a sprig of basil leaves.
TAKE a LOOK: