Bacon, Egg, & Avocado Corn Cakes

Seriously Delish, page 39

I wanted to love this recipe. I really really did. Poached egg, my favorite. Bacon, duh. Avocado, always. Artsy fartsy food styling factor, check. (how’d I do?)

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What it boils down to is these corn cakes. They just weren’t great. I think I need to try them again. The recipe calls for shallots and whole corn kernels to be added into a batter made from cornmeal, flour, eggs, and milk.  They were nice additions.  I really liked the flavor from the shallots.  The cakes themselves cooked up kind of like super thick pancakes.

Here’s the thing.  I don’t want to blame the recipe just yet.  I read on Serious Eats that I could grind my own cornmeal from popcorn.  I liked the idea of not needing to buy a whole container of cornmeal for one recipe, so I picked up a small amount of plain popcorn from the bulk food section of my grocery store, and tossed it in my blender.  It made an ungodly amount of noise, but in only a few seconds, I had cornmeal.  I think my problem here was that I didn’t grind it fine enough, and my corn cakes ended up alittle bit crunchier in some parts than I would have liked.  If I do try this again, I will grind the corn finer, and possibly sift it before using.

 

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Fun and Fancy Avocado Toasts

Seriously Delish, page 107

Here’s another installment of, “things Stephanie didn’t think to do until Jessica showed her“.

There’s no real recipe here.  Just smash avocado on toast.  Little salt, little pepper. Little lime juice if you’re feeling it. Done. Seriously Delish makes it extra fancy by taking all that seasoning, and dressing some arugula with it, and topping the avocado with a quick “salad” of sorts.

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These toasts are particularly special because they are made with my first decent batch of homemade sourdough (third time’s the charm, right). Props to my friend Alex for sharing his sourdough starter, and fielding my never-ending questions about it.

I literally would eat this every freaking day.