CORN AND TOMATO PANCAKES WITH GREEN GODDESS DRESSING
These savory pancakes highlight the best of summer produce by including ripe tomatoes and freshly cut corn into the batter. A tangy green goddess dressing speckled with fresh herbs finishes the dish -- it's perfect for a light summer lunch with a glass of iced tea.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings (12 pancakes)
Number Of Ingredients 22
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Place the chopped tomatoes on paper towels, pressing gently to remove as much excess liquid as possible, then place the tomatoes in a bowl. Shear off the corn kernels with a sharp knife (you should have about 1 cup) and stir into the tomatoes.
- Whisk the flour, cornstarch, confectioners' sugar, baking powder, salt, pepper and baking soda together in a large bowl. Whisk the milk, melted butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients and stir until they are just combined (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Meanwhile, make the dressing: Put the mayonnaise, sour cream, 1/4 cup parsley, 1/4 cup chives, lemon juice, 1 tablespoon basil, anchovy paste, salt and pepper into the bowl of food processor and pulse, scraping the sides with a rubber spatula as needed, until the herbs are chopped and the dressing is thoroughly combined. Pour into a serving bowl and set aside.
- Heat a large nonstick skillet over medium heat. Ladle a heaping 1/4 cup of the batter into the skillet, spreading it into a 4 1/2-inch round; repeat to make another pancake. Sprinkle 2 tablespoons of the corn and tomato mixture over each pancake, then sprinkle each with about 1/4 teaspoon cornmeal. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 1 minute 30 seconds. Flip the pancakes with a spatula and cook until the vegetables begin to brown in spots and the batter is cooked through on the second side, about 1 minute 30 seconds more.
- Transfer the pancakes, vegetable side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, corn and tomato mixture and cornmeal to make more pancakes.
- When ready to serve, place 3 pancakes on each plate. Drizzle with the Green Goddess Dressing and top each serving with some of the whole herbs and chive batons.
GREEN GODDESS DRESSING
Green goddess has been around for about a hundred years, but it's arguably more popular now than it has ever been: Restaurants are drizzling the dressing on anything and everything, and Trader Joe's fans love it so much, the grocery chain now sells a seasoning mix, dip and even a green goddess - flavored gouda. TikTokers have had their way with green goddess too: The founder of Baked by Melissa, Melissa Ben-Ishay, posted a green goddess chopped salad that has racked up 21 million views and counting. These days, the name green goddess can apply to any variety of herby salad dressing, but the original recipe - invented at San Francisco's Palace Hotel in 1923 - included chives, anchovies, scallions and parsley. Here's our take on the dressing.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/2 cups of dressing
Number Of Ingredients 16
Steps:
- Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, shallot and sugar in a blender or food processor.
- Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.
SPRING GODDESS SALAD
Provided by Sunny Anderson
Categories side-dish
Time 10m
Yield 4 servings, plus extra dressing
Number Of Ingredients 10
Steps:
- In a large bowl combine onion slices and romaine. Set aside.
- In a food processor, combine all the dressing ingredients and puree until smooth. Adjust seasoning, to taste. Pour half of the dressing over salad and toss. Refrigerate remaining dressing.
GREEN PANCAKE
Steps:
- In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth.
- Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty!
FRIED GREEN TOMATOES WITH BUTTERMILK GREEN GODDESS DRESSING
I've shared recipes for fried green tomatoes before, but each time I've tried to gussy them up by adding herbs or layering them with other ingredients. I like those dishes, of course, but the fact is there is something wonderful about making fried green tomatoes the way my mother and grandmother made them-that is, simply. Stripped of nonessentials, the warm tartness of green tomatoes, tempered by a hint of sugar, and the toasted crunch of cornmeal crust shine through in perfect balance.
Yield serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°F. Line a rimmed baking sheet with a brown paper bag.
- Place the buttermilk and egg in a shallow bowl and whisk to combine. Combine the flour, cornmeal, sugar, salt, and pepper in a separate shallow bowl and stir to mix.
- Pour canola oil into a large skillet to just barely cover the bottom and place over medium-high heat until sizzling hot (see Know-how, page 100).
- One at a time, dip the tomato slices first in the buttermilk mixture and then in the flour mixture to coat both sides, shaking off any excess. Working in batches to avoid overcrowding the skillet, carefully place 4 to 6 tomato slices in the hot oil and fry until the undersides are golden brown, about 2 minutes. Flip and fry until the other sides are golden brown, about 2 minutes. (Wait until the slices get nice and crispy before flipping them over only once; if you flip them any more, the coating will fall off.)
- Use tongs or a slotted spatula to transfer the fried tomatoes to the prepared baking sheet to drain. Place in the oven to keep warm and repeat the process with the remaining tomato slices.
- Season with additional salt and pepper and serve warm with the dressing drizzled over the top or on the side.
CORN PANCAKES
Fresh corn kernels give these pancakes their sweet taste and robust texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
- Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.
GREEN GODDESS DRESSING
This is my favorite dressing to serve with whole boiled artichokes. Please use fresh herbs when making this - parsley, chives & tarragon. It's really not very good if you try to make it with dried herbs. It is also important to use fresh eggs as the yolks are raw and are not cooked. If raw egg yolks freak you out you can just leave them out. Its tangy, herby flavor also goes well with blanched asparagus, or you could just use it as a regular salad dressing.
Provided by xtine
Categories Salad Dressings
Time 15m
Yield 3 cups
Number Of Ingredients 14
Steps:
- Place the egg yolks, mayonnaise, and sour cream in a blender and blend until yolks are incorporated into the sour cream and mayonnaise. Add all other ingredients and blend on the lowest setting, stopping and scraping down the sides of the blender occasionally to make sure all the herbs are being chopped up. Puree the dressing in the blender until all the herbs are pureed and well incorporated into the dressing.
Nutrition Facts : Calories 546.4, Fat 45.9, SaturatedFat 15, Cholesterol 182.2, Sodium 1486.8, Carbohydrate 30.2, Fiber 1.4, Sugar 7.2, Protein 7.8
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