The day after we came home from up north for the Big Celebration we went to the Midland Farmers Market for some fish. Specifically, Lake Superior Whitefish. Perhaps I should back up a couple weeks… The “Big Celebration” was a freaking food fest of epic proportions. (And I’ll be the first to admit that I overuse the word “epic” these days; I am not crying wolf this time.) Our week’s menu consisted of things like crab-stuffed whitefish roulade, roasted corn & fromage blanc cannelloni, the most precious beef tenderloin, whitefish cakes with lemon mustard sauce, savory balsamic peaches, fried mac & cheese balls in tomato basil soup, and some totally memorable chicken, shrimp & beef fajitas. There was also an abundance of good wine, Bud Light Lime and a wedding cake (more on that later).
Remember it was raining, so the flash in the pic could not be helped. Anyway, this was a most spectacular way to begin our Labor Day weekend. Those zucchini cakes were even pretty good heated up (in the OVEN) the next day as an appetizer. I served them with warmed up pizza sauce & fresh basil. Delish!
Here’s some rough guidance on what I made:
Corn cauliflower chowder:
One small onion & one sweet bell pepper, diced (I used a yellow one because they were SO pretty at the market) & sauteed in a swirl of olive oil in a soup pot. When they are soft, add about 2 tablespoons of butter and
the niblets of four ears of fresh sweet corn (you get extra points if you use a bundt pan, balancing the end of the ear on the center post – but I just got it all over the house, the dogs enjoy the clean-up – or you could even use canned & drained or frozen sweet corn, cheater). Cook the veggies for a few minutes until they get a little color on them, then add
about two cups of chicken stock, a cup of whole milk and about 2 cups of cauliflower florets (hm, that sounds redundant…). Cover & cook until the cauliflower is fork tender, maybe 10-20 minutes or so. Ladle about half the soup & veggies into a blender, cover & puree to your desired consistency, then blend the second half (or not, if you like it chunkier). Add salt & pepper to taste. Frankly I might have added some other stuff, too, but I don’t remember (read the Hello World post below for the disclaimer – this is NOT a recipe site!) It could have used a little more umph, like maybe a jalapeno or two or some hot sauce, or even some grilled chicken or shrimp, but it was great with the zucchini cakes.
Zucchini Corn Cakes
Simple: buy some self-rising corn meal & follow, pretty much, the corn pancake recipe on the package (milk, eggs, oil as described) adding 1 cup of finely grated zucchini, a teaspoon of sugar and about 1/4 tsp salt (give or take; just fry up a tiny bit & taste one of the cakes before going to town on all the batter). Fry on a hot griddle or skillet in a good dose of vegetable oil with a pat of butter melted in for flavor. Keep warm in the oven while finishing each batch – the recipe on my cornmeal made about a dozen 3″ cakes.
I served these with pizza sauce but the next morning I made a sweet batch with cinnamon & nutmeg and served them with apples sauteed in brown sugar & butter – YUM!