Feta Stuffed Corn Cakes Topped with Tomato

Funny thing about inspiration ; it strikes when you least expect it. I was strolling along Arthur Avenue when I decided to check out the produce situation at "the market". Yes, it needs no name. We all know there is but one. I saw some beautiful yellow and white ears of corn that seemed to be bursting with juicy plump kernels. I imagined how sweet those bi-colors were going to be and bought some. Next, I headed toward the tomatoes, cheered on by the scent of fresh basil. Mesmerizing! I picked up some very red, fragrant tomatoes and a large bunch of basil and parsley and headed for the door. I walked down the street past Teitel Brothers and all at once caught the briny and delicious aroma of really nice Feta cheese emanating from the entrance. All of a sudden it gripped me! Why not marry a Greek to a Mexican? I love just about  anything Greek or Mexican and suddenly saw these little hot pockets grilling as the image  seared into my brain.
I got home and began my experiment. It turned out better than I could have imagined. I made some little corn cakes , similar but less chewy and more fluffy, than those delicious Mexican cakes topped with salsa and Queso fresco. I made the cakes on a cast iron griddle, but later stuffed and heated  them on a grill outside to acquire those lovely and smoky  grill marks.We ate it for dinner with a green salad, but I think it would be nice as a lunch dish or even an appetizer , if cut into wedges. I will definitely revisit this recipe come Autumn with a soup course, or perhaps a side of broccoli rabe or escarole. We'll see! You absolutely must try this. It is simple and very,very good!  We enjoyed these so much that we made more the next day with a delicious variation for lunch. We stuffed them with Habanero cheese and covered them with chopped basil in  honey!
Whoa!
PS Never discard your ears; save them for a corn chowder base!

For the cakes

1 cup of coarse cornmeal
2 large ears of very fresh corn  
5 tablespoons of low fat sour cream or yogurt  
1 extra large egg
dash of salt
if needed for consistency, a few drops of water or milk                                                              
                                                                                                 
                                                                                                 

Remove the corn from the ears over a bowl to catch juices; freeze the ears for later use
Mix the corn meal with the shucked corn and any kernel milk. Add the salt and sour cream. Stir well. Finally add the egg and stir very well. You should have something like a very loose cookie dough. It should not look like pancake batter. Heat your well oiled griddle. Pour about 1/4 cup per cake and quickly and gently spread the top to create the size you want to serve. We made them thin and about the size of a regular pancake. Remember , they will be stuffed and topped. You will cook two at a time. When one side is done. Turn it over. Immediately, cover one pancake with crumbled Feta. Then, top with another pancake . The side up will be the one that needs more browning as you will also turn it over . Cook until nicely golden. Then flip and grill. until golden. When all your batter is used, cover lightly and make the topping. We were able to get 8 cakes which made 2 "sandwiches" for each of us.

Tomato Topping

2 or more medium tomatoes
2 pressed garlic cloves
1 teaspoon of dried oregano or 2 if fresh chopped
2 tablespoons of chopped parsley leaves
dash of salt
1 tablespoon of chopped cured olives or 1 teaspoon of capers, optional but good. Omit salt if using
4-5 tablespoons of olive oil


Wash and dry tomatoes. Cut into dice. Add oregano, parsley, garlic , oil and optional ingredients


To serve
Heat on griddle or grill and top with tomatoes. Plain green salad with red onion and Persian or Kirby cukes Dress with  oil and Balsamic. Pass pepper mill.

Super Quick Vegetarian Meal in a Bowl

This is a very healthy dish that can be used for lunch or dinner. The recipe was created like so many good things, by accident. The weather was very hot, we were tired of sandwiches,didn't want to heat up the kitchen, and getting hungry. I checked the fridge and found a nice green bunch of dandelion that was already washed and cut up, apparently for dropping into soup, as my wife does frequently . Next my eyes went to a jar of pressed garlic covered in oil. My brain was already absorbing the fragrant vapors from the garlic sizzling in hot olive oil. The dish was very good and part of the goodness came from fresh ingredients and minimal water to cook the lentils into a creamy sauce like base. Keep a small pot of hot water ,(covered), to add only as needed.That was it! So simple and delicious. You may want to add an additional protein source or course and some bread for dinner. 20 minutes or less from start to finish.

For 2 servings

I bunch of dandelion, washed and cut up. Substitute escarole, kale, or spinach, if you must.
1/2 cup dried lentils
1 large clove of garlic, pressed or chopped

3 ounces of mung bean noodles
Dash of crushed red pepper
2 ounces of olive oil
1 large egg per person; make 2 each if desired
Splash of Balsamic vinegar
Dash of no salt seasoning blend or your personal choice

Pour oil into a small saucepan or deep skillet. Heat and add garlic.Cook on low until slightly colored; do not brown. Add dandelion and cook about 5 minutes, stirring. Add 1 cup of hot water and the lentils. Cover and raise the flame to medium. Check periodically to keep lentils in liquid. When lentils are chewy "done", add the noodles and another 1/2 cup of water and seasoning. Again, only add the water as needed. Keep the pan covered. When lentils, greens and noodles are done to taste, drop in the eggs and cover allowing them to poach in the broth until soft set. Serve in shallow bowls with the balsamic vinegar on the side.

Bellarturo's What's Cooking ?: Italian Antipasto Dip

Bellarturo's What's Cooking ?: Italian Antipasto Dip: There are two ways to serve this. First you can layer, chill and serve with bread. Another option is to layer on top of the bread and bak...

Italian Antipasto Dip

There are two ways to serve this. First you can layer, chill and serve with bread.

Another option is to layer on top of the bread and bake it for 15-20 minutes until heated through. When we serve this in Autumn/Winter , we also add some shredded mozzarella or mixed Italian shreds on top ! Delicious and can be made ahead and covered in the fridge; nice with a plain salad of dark greens, red onion , and mild small cucumbers. We like Arugula and Spinach. Keep everything refrigerated until serving time.

Ingredients: Chop and assemble all ingredients before beginning

White Beans

½ Pepperoni, coarsely processed

½ lb Ham, small dice

½ lb Genoa salami, small dice

½ lb Provolone chunk , shredded

1 5-7 oz jar prepared roasted peppers; or 3 large fresh roasted, minced

10 Artichoke hearts, sliced into slivers

1 cup diced plum tomatoes mixed with 1 teaspoon of dried basil, or 2 tablespoons of chopped fresh oregano and 1 teaspoon of balsamic vinegar

½ cup thinly sliced celery

¼ Italian or Greek olives, chopped

Optional: capers and anchovies

Basil

Italian Bread or Pita, plain or garlic bread

Olive oil as needed

For the bean layer

2 cups cannellini beans, fresh or canned, rinsed and drained

¼ cup finely chopped fresh parsley leaves

½ teaspoon of Oregano

3 cloves of pressed garlic

Coarsely ground black pepper

1 teaspoon of lemon juice

¼ teaspoon of fresh lemon zest

Olive oil

Puree the beans. Stir in celery, garlic, parsley, pepper, lemon juice, and zest. Add enough olive oil to create a nice creamy dip consistency.

Spread beans on large serving platter.

Scatter ½ of the pepperoni on top

Follow with ½ of the cheese

Then ½ of the roasted peppers

Add ½ of the ham

Add ½ of the artichoke hearts

Add ½ of the salami

Repeat layers : pepperoni, cheese, peppers, ham, artichoke, salami

Top with tomatoes, olives, spreading to cover the top

Add optional ingredients, if using

Garnish with additional chopped fresh basil and parsley for an eye popping color contrast

Chill until serving

Small slices of bread can be lightly toasted, plain or with garlic and oil

If serving hot, cover the top with mozzarella before heating

Best Roasted Tomato Jam

This is a great condiment, sandwich spread and good anywhere you want rich tomato flavor. And, it's so easy to make! When Autumn rolls around , make all you can and freeze it in small batches. You will never regret putting Summer in your freezer and making an anchovy pizza with Summer tomatoes on Christmas Eve for an elegant appetizer! It enhances other flavors as well. One of our favorite add ins : caramelized onions. It adapts to many uses and variations. The main thing is this: you must use extremely over ripe fruit that is too soft to slice. They must be slow roasted in an open shallow pan to encourage the evaporation of water and the caramelization of tomato juices. You must stir them a few times during roasting to stir up the sugars clinging to the pan , not allowing those sugars to burn. If you have to constantly monitor the pan, then your heat is up too high. About 300 is best, depending on your oven.

You can use any tomato variety you wish, but high sugar varieties are best. We love to mix cherry tomatoes and plum . The end product is thick and sweet.

Wash tomatoes and drain well. Cut them in quarters; cherry types are left whole. Oil a cookie sheet or pizza pan well with olive oil and heat. Add tomatoes and salt lightly. Add a few tablespoons of olive oil and mix. Add them to the prepared pan and roast slowly until thickened and dry. Cool and mash lightly , leaving it a bit chunky. Taste for salt and add a little oil if it is too dry. A few drops of good balsamic vinegar is great too. Store in the fridge in a glass jar. We use this a lot on pizza and in BLT’s

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