Posts tagged #Cornmeal

rhubarb tarts

rhubarb tarts.png

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


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.

almond cornmeal cake


Fresh, stone-milled grains are a revelation.

It took a while for me to appreciate the flavor and the organic color of bread made with freshly milled grains.

But with corn it was immediate. All it took was one bite of this cornmeal cake and I was thinking,

What is that stuff at the store that they try to sell as cornmeal?

Because this is something completely different. 

The ground almonds give this cake just the righ amount of crunch. You are allowed to eat this cake for breakfast, with an afternoon cup of coffee, or call it cornbread and serve it with a really spicy chili, letting the sweetness of the corn balance out the heat.

This recipe has been adapted from Gourmet Magazine, August 2000.


1 ½ cup yellow cornmeal
½ cup whole wheat flour
1 ½ teaspoon baking powder
1 teaspoon salt
1⅓ cup whole almonds
1 ½ cup sugar
½ cup unsalted butter, at room temperature
6 large eggs
1 ½ teaspoon almond extract
¾ cup Greek style yogurt 

1. Preheat oven to 325°F and butter 2- 8 ½ x 4 ½ x 3 loaf pans. (You can line the bottom of the pan with parchment paper to make unmolding easier.)

2. Whisk together cornmeal, flour, baking powder, and salt.

3. Finely grind almonds with 1/2 cup sugar in a food processor and stir into cornmeal mixture.

4. Beat butter, yogurt and remaining sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs, 1 at a time, until just blended, then beat in almond extract. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.

5. Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, and carefully lift cake from pan a cooling rack.

Posted on March 14, 2012 and filed under Dessert, Recipe.