Yesterday I showed you the backyard S’mores party we threw for my sister’s birthday. Today, just in case you’re inspired to throw a similar party, let me share three mistakes I made. The more you know, right?
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I love a beer that breaks the rules. This one attracted me first for its sleek, silvery tallboy can and second for its description as an “ale brewed with kaffir lime leaves, lemongrass, and coriander.” It’s also an organic ale, which is still unusual enough in the beer world for me to take note. Done and done.
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For the last three summers, I have had “fresh corn crepes” on my cooking wish list. I was mesmerized by the idea of mixing roughly chopped kernels of the ridiculously sweet bi-color corn we get around here with eggs, milk, some melted butter and salt and cooking them thin and lacy in a pan. What I didn’t have was a clue of what I’d do with them, you know, besides just eating them. Whenever I thought about them, I fell down a culinary philosophical rabbit hole — Why not just put corn on a plain crepe? Does a recipe require a reason, a bigger purpose? Did this need to be done? Was it going to raise the bar somehow on crepes or was it just cool that you could do it? I have found myself at a handful of restaurants lately that have me questioning all the things I love to do in the kitchen (namely, mixing disparate things to make a new thing I think would be quite delicious) because I felt that they were innovating for the sake of innovating, and not actually making a grander version of anything while they were at it. Oh, you cannot imagine how dull the inside of my head has become. The worst outcome of this was that I never made the crepes, despite still wanting to very much.
Fortunately, after spending the first half of this week chasing a philosophically fascinating (“Can this really work?”) but utter flop (“No, it cannot.”) of a recipe, I was so tired of cooking and thinking about cooking I told my husband my earrings hurt. Like, I was tired to my earlobes. But I had corn. And I had milk and eggs and flour. And so I gave them a spin and they were every bit as delicious as I’d always imagined they’d be, especially the batch where I first charred the corn over a gas flame as a makeshift grill, like we once did here.
… Read the rest of charred corn crepes on smittenkitchen.com
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permalink to charred corn crepes | 46 comments to date | see more: Corn, Pancakes, Photo, Summer, Tex-Mex, Vegetarian
Rich chocolate homemade cupcakes get a fun twist with Oreos in the batter! The cookies and cream frosting is the perfect compliment to these… by backforseconds on Thursday, August 1, 2013
4.5 / 5 Stars | 655 Reviews
by JSCHMAND
“This cool cucumber salad marinated in a sweet vinegar dill dressing makes a tasty and refreshing side dish.”
These days you can’t turn on the television or open a magazine without stumbling across the mention of whole grains. And for good reason: they’re packed with protein and fiber and have a wide range of interesting flavors and textures. But even so, it can still be tough to think of interesting ways to incorporate grains into daily meals. Or is it? One country in particular has increased their whole grain consumption by 72% in the last two years alone: what’s their secret?
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Despite the heat and humidity some of us still like to drink red wine throughout the summer. Read on for some useful tips on choosing and serving the perfect refreshing summer red wines.
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These muffins have a sugary top and delicate interior loaded with juicy blueberries. by Guest on Wednesday, July 31, 2013
Deliciously decadent cheesecake tasting of coffee and caramel pralines. by Guest on Wednesday, July 31, 2013
Like this Small Cool Kitchens 2013 contest entry? Favorite it below! 