Posts tagged #Corn Flour

rhubarb tarts

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This recipe was on the page before the Carrot Cornflour Waffles. I had no choice but to make them. And it's rhubarb season! 

Rhubarb Tarts

Adapted from Good to the Grain by Kim Boyce

Dough

1 cup corn flour
1 cup all-purpose flour
½  cup fine cornmeal
¼  cup plus 2 tablespoons sugar
1 teaspoon Kosher or coarse salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces
¼  cup plus 2 tablespoons heavy cream
2 egg yolks

Rhubarb Compote

2 pounds rhubarb stalk, rinsed
1 ¼ brown sugar

1. Dough. Mix the dry ingredients together in the bowl of your standing mixer. Attach the bowl to your mixer, add the chopped butter and turn the mixer on low, increasing the speed until the mixture resembles cornmeal. Then add the heavy cream and egg yolks, and mix until combined. The dough will come together as a ball.

2. Rhubarb Compote. Remove and discard the ends of the rhubarb stalks. Chop the stalks into ½ inch chunks.  Put 3 cups of the rhubarb (leave the rest aside) and the brown sugar in a heavy bottomed saucepan on low heat. The rhubarb will release water, soften, and start to break down.  Cook covered for 15 minutes. Increase the heat to medium and cook for another 15 minutes, until the rhubarb is thick and browned. At the end stir in the remaining rhubarb. Set aside and let cool.

3. Assemble. Divide the dough into 10 equal balls. Dust your work surface with flour to keep the dough from sticking. Press out balls of dough into 4 inch circles with the palm of your hand.  Thinning the dough at the edges. Spoon 3 tablespoons of rhubarb compote into the center of the dough, then ruffle up the edges around the filling. The sloppier the better!

Cover the uncooked tarts in plastic and place in the freezer for at least 1 hour.

4. Bake. Preheat oven to 375°F. Line a cookie sheet with parchment paper and transfer the frozen tarts to the sheet with a dough scraper. Bake for 35 minutes. 

Posted on April 25, 2012 and filed under Dessert, Recipe.

carrot and cornflour waffles

Carrot Corn Waffle

When you break corn down into its parts you get flint (the hard glassy bits), startch (the white floury part), germ (good oils and fats), and the outer pericarp (good for chickens). So depending on how we sift the corn when we mill it, we can get cornflour, cornmeal, polenta, or coarse grits. Nothing gets wasted. It's all about how fine the screens are and how close the stones are set together. Corn is incredibly versatile. And we haven't even started talking about color and cob patterns.

So here's just one idea on how to use cornflour--waffles. Perfect for a lazy Sunday morning.

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If you want to include more whole grains in your cooking, then this cookbook is required reading: Kim Boyce's Good to the Grain. Although she uses some pretty obscure grains, even for a miller's daughter, most of the recipes can be modified and it gets you thinking outside of the all-purpose-flour-box. 

Carrot and Cornflour Waffles

Adapted from Good to the Grain by Kim Boyce

Dry Mix:

1 ½ cups cornflour
1 ½ cups all-purpose flour
¼  cup plus 2 Tbsp wheat germ
¼  cup dark brown sugar
1 Tbsp baking powder
1 Tbsl ground ginger
1 ½  tsp kosher salt

Wet Mix:

1 cup plus 2 Tbsp carrot juice
¾  cups whole milk
3 Tbsp unsalted butter, melted and slightly cooled
Zest and juice of one orange
2 eggs

1. Turn the waffle iron on. Then sift the dry ingredients into a large bowl. Don’t skip the sifting like you normally do. Think fluffy waffles!

2. In a smaller bowl, whisk all the wet ingredients together.

3.  Pour the wet mixture into the dry, using a spatula to gently fold it all together. The batter should be fluffy, but thicker than a normal waffle batter.

4. Brush the waffle iron with butter or spray with a bit of Pam. Then, scoop ½ cup of batter onto each space on the waffle iron. Close the iron and wait for the indicator light to come on, take a quick peak to make sure the waffles are golden, pull them out with a fork and drench in warm maple syrup (I just put yogurt on mine to look healthy for the picture. )

Posted on April 20, 2012 and filed under Breakfast, Recipe.