I figure if I’m in Santa Fe, I might as well learn to cook.
Started with some road-opening blue corn cakes with green chili chutney & they turned out pretty well…
I made the chutney the night before. The recipe is very liberally adapted from The Santa Fe School of Cooking Cookbook.
Just combine all the ingredients in a sauce pan, bring to a boil, then reduce heat and simmer for 50 minutes or until it looks like the thick relish it’s supposed to be:
New Mexico Chile Chutney
1/2 C. Salsa Verde (I used Trader Joe’s instead of homemade since I’m lazy like that)
3/4 C. diced onion
1/4 C. roasted, peeled, seeded & chopped green chile
3/4 C. turbinado sugar
1 C. apple cider vinegar
2 teaspoons good salt
1/4 teaspoon cumin & 1/4 teaspoon coriander (You’d be fine with 1/2 teaspoon Garam masala instead)
1 tablespoon rum (optional, rum is sacred to eleggua, god of the crossroads, so it’s added here primarily for its magical quality)
1 teaspoon ground Chimayo red chile
If you want to serve your chutney right away, just let it cool a little. If you’re storing it in the fridge overnight, warm it a little before serving.
Road-Opening Blue Corn Cakes
We had it for breakfast, but I guess these blue corn cakes are supposed to be served as an appetizer.
Here’s what you’ll need:
4 eggs (vegans can use two bananas blended until smooth)
2 cups of buttermilk (to make vegan buttermilk, combine 2 cups soy or almond milk with 4 Tablespoons of lemon juice or vinegar)
1 C. spelt flour (our original recipe called for all-purpose flour, but we’d long-since abandoned the recipe!)
1 Tablespoon baking soda
2 teaspoons sugar
The kernels cut from one cob of corn
1/2 a red bell pepper, diced
2 scallions, thinly sliced
2 cloves of garlic, minced
1/4 C. cilantro, chopped
1/2 teaspoon good salt
2 Tablespoons Earth Balance, melted
OK, so, in a big bowl you want to combine your eggs and buttermilk, or your vegan substitutes, and whisk those together. In a separate bowl you’ll combine your dry ingredients–the cornmeal, flour, baking powder, salt and sugar. You slowly stir the dry ingredients into the wet and whisk until there aren’t any lumps. Now you stir in your vegetables–your peppers and your chili and your onions and your garlic and your cilantro. Finally, whisk in your butter.
Heat your griddle or frying pan.
Keep the griddle lightly oiled with cooking spray as you pour your batter, about an ounce or two per cake, and cook for a minute or two on each side, or until the cakes are a little bit brown.
I served the blue corn cake with the yummy chutney and plain yogurt, but they probably would have been better with the chutney and sour cream (or Tofutti sour cream…)
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I have a writing workshop starting tomorrow, so I am going to use the left-over ingredients to make some chile-cheese blue corn muffins. I’ll post recipe if folks like them…