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Blue Corn Chocolate Chip Cookies

February 13, 2012 in Blog, Recipes, SLC Urban Farm Life with 0 Comments

So, I had a large amount of blue corn flour in the pantry and I have been procrastinating on using it.  It’s just not something you think regularly about using, so I had forgotten about it.  Fast forward to today and I found myself thinking about that flour again and then googling blue corn cookie recipes.  I saw several variations for chocolate chip cookies and after viewing several I modified the recipes into one that sounded good for me.  What I came up with is what you see pictured.  Chocolatey goodness with a bit of texture and a definite corny back taste.  It marries nicely.  So here you go; try the recipe and then let me know in the comments how you liked it!

Blue Corn Chocolate Chip Cookies
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Recipe type: Snack/Desert
Author: Andrew Stone
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Serves: 24
A delicious marriage of corn and chocolate that is a pleasant departure from your standard chocolate chip cookie.
Ingredients
  • Blue Corn Chocolate Chip Cookies
  • 2 eggs
  • 1 cup butter (room temperature)
  • 2/3 cup light brown sugar, packed
  • 2 tsp. vanilla
  • 1/2 tsp. baking powder
  • 1 cup blue cornmeal
  • 1 cup white flour, unbleached
  • 1 1/3 cup chocolate chips (I prefer a minimum 60% cocoa)
Instructions
  1. Preheat oven to 350-degrees F.
  2. Line a cookie sheet with a sil-pat or use an ungreased cookie sheet.
  3. Cream butter and sugar together in a mixer using your flat paddle.
  4. Add vanilla and egg and mix for about 3 more minutes.
  5. Add the blue cornmeal and flour and baking powder; mix well for about 2 minutes more.
  6. Fold in your chocolate chips.
  7. Roll the dough into balls using about a tabelspoon worth of the doughand flatten slightly onto the cookie sheet.
  8. Bake 8-10 minutes.
Notes

Makes about 2 doz.

 

Making Mustard. It’s easier than you might think.

November 9, 2011 in Blog, Featured, Recipes, SLC Urban Farm Life with 0 Comments

A few weeks ago I came across a great deal on some mustard seed at Williams-Sonoma and just the day before I had been thumbing through Home Made by Yvette Van Boven where she had a recipe for making mustard.  So I grabbed the jars and took the seed home to try my hand at making my own mustard.

It was easy, cheap and seriously made me wonder why I had never done it before.  In fact I will NEVER buy mustard in the store again!  It is expensive and no where near as good as what you can make yourself.  You can customize your ingredients any number of ways with vinegar, herbs, spices, beers and whatever else you can dream up.  Just remember that whatever you make will need to rest for at least 24 hours before you eat it.  Mustard is very bitter for the first few hours after making it and needs this time to rest and mellow it’s flavor.

The first step is to soak your seeds in the vinegar, beer or both.  Two hours is good, 24 hours are better.

The seeds should look plump and happy after the beer soak.

Then you throw them into the food processor with all the other ingredients.  I didn’t add more liquid, but you can.  Just depends on how viscous you want your mustard to be.

Crank up the processor and then stop it occasionally to scrape down the mustard seeds.

When you are done you should have a nice course and delicious mustard that will keep for a very long time in the fridge!

 

Coarse Brown Mustard
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Recipe type: Condiment
Author: Andrew Stone
Prep time: 2 hours
Cook time: 5 mins
Total time: 2 hours 5 mins
A quick, easy and cheap way to get mustard without a trip to the store and pulling $$ from your pocket!.
Ingredients
  • 4 oz mustard seed
  • 3/4 cup of a beer of your choosing
  • 3/4 apple cider vinegar
  • 1 garlic clove
  • 1 tbs demerara sugar
  • 1 tsp kosher salt
Instructions
  1. Soak your mustard seed for at least two hours or overnight in the beer and vinegar.
  2. After soaking add the seeds and liquid (add more liquid later if you want a runnier mustard) along with all the other ingredients to a food processor and run it for about 5 minutes. Stop occasionally to scrape down the sides.
  3. When you reach your desired consistency move your mustard to storage jars and let it rest at least 24 hours before consuming. For the first 30 minutes to an hour it will be quite bitter.
  4. You can store your refrigerated mustard for a very long time. Just don’t let it dry out.

 

Salt Cured Chili Peppers

October 8, 2011 in Blog, Canning and Preserving, Recipes with 0 Comments

A month or so ago I came across a book that had a recipe for Salt Cured Peppers. I was intrigued at the idea of an option other than pickling or drying, so I decided to give it a go.  The result was amazing!  The flavor of the pepper is well preserved along with the heat.  In fact, I find it very much like eating them fresh.  Well, with a salty bite on the tongue.

The great thing about these peppers is that you can save them a year or more and when you find yourself needing to make a salsa in February or wanting a touch of hot pepper oil you need to only chop them or puree them with the accompanying ingredients to fulfill the needs of your recipe.  No more store bought peppers for you!

The process is easy.  You need only cut your peppers into 1/2 inch segments, salt them and then cover and refrigerate them for 5 days, stirring them once each day.  At the end of five days you bottle them in one or two quart jars and you are on your way.

Salt Cured Chili Peppers
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Recipe type: Condiment
Prep time: 10 mins
Total time: 10 mins
Use these peppers anywhere you would typically use hot chilies.
Ingredients
  • 2 pounds fresh hot peppers
  • 1/2 cup salt
Instructions
  1. Wash, dry and chop the peppers into 1/2 inch segments.
  2. Put them in a ceramic or non reactive bowl and pour the salt over the peppers. Mix the salt throughout the peppers, and let them sit at room temperature for at least 24 hours cover and refrigerate.
  3. After placing them in the fridge you will need to stir them once each day for 5 days, skim off any scum that may form at the top.
  4. After 5 days have passed, Pack them in a jar and keep in the fridge for a year or more. Every time you need peppers your supply is at hand.

Raised Waffles

October 2, 2011 in Blog, Featured, Recipes, SLC Urban Farm Life with 0 Comments

What is a Sunday morning without waffles?  I’m not talking about eggos.  The waffles I am talking about are the kind of waffles you make up the night before using yeast.  You let them rise overnight and then add the eggs in the morning, just before you cook them.  They are crispy on the exterior, soft inside and malty with the remnants of the yeast party that happened while you were peacefully sleeping and dreaming of a plate of this goodness!

Sorry that all you get is a photo of the mix.  I was too busy diving in to actually photograph the waffle.  I’ll get one up here someday.

Yeast Raised Waffles
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Recipe type: Breakfast
Prep time: 12 hours
Cook time: 20 mins
Total time: 12 hours 20 mins
Serves: 8
Probably the best recipe to have in any box. These waffles are the perfect mix of crunchy and soft and sweet and savory. They are a great breakfast with syrup or jam and equally fantastic with fried chicken and gravy.
Ingredients
  • 1/2 cup warm water
  • 1 package dry yeast
  • 2 cups warm milk
  • 1/2 cup melted butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups all-purpose flour
  • 2 eggs
  • 1/4 teaspoon baking soda
Instructions
  1. Use a large mixing bowl (at least 6 quarts) as the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. A whisk or fork will work just fine.
  2. Cover the bowl with plastic wrap, go to bed, and let stand overnight at room temperature.
  3. Just before cooking the waffles, separate your eggs, lightly beat the yolks and fold them into your mix. Then whip your eggs whites until stiff peaks form(this is the true trick to the best wafles ever) and fold them into the mix. Add the baking soda, and stir until well mixed. The batter will be very thin.
  4. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.
  5. This should make about 8 waffles.

 

Easy Rhubarb Jam

October 2, 2011 in Canning and Preserving, Recipes, SLC Urban Farm Life with 0 Comments

Rhubarb Jam
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Recipe type: Jams/Jellies
Author: Andrew Stone
Prep time: 20 mins
Cook time: 65 mins
Total time: 1 hour 25 mins
Rhubarb Jam is hard to find. While so many love it, it is also disliked by an equal number (perhaps more) and that makes it a rare find. When you can find it, it is often used with strawberries in pies and jam and it is rarely allowed to stand alone and at it’s singular best. That being the case, I have to make it myself if I want just the glorious taste of rhubarb. Enjoy the recipe below.
Ingredients
  • 2 1/2 pounds fresh rhubarb, chopped
  • 2 cups white sugar
  • 2 teaspoons grated orange zest
  • 1/3 cup orange juice
  • 1/2 cup water
Instructions
  1. In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools. You can test for doneness by placing a small dollop of the jam on a plate you have chilled in your freezer. Place the jam on the plate and into the freezer for 2 minutes. If you can draw your finger through it bunches up, then it is ready for canning.
  2. Ladle into hot sterile jars adding 1 tbs of lemon Juice per pint, and seal with lids and rings in a water bath or pressure canner using directions for your altitude. For quick use it can be stored in the refrigerator for up to two weeks.
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