Corn Cookies

Cristina Tosi's Corn Cookies
Makes 13 to 15 cookies

 Note from The Kitchen: The chefs at Milk Bar maked freeze-dried corn powder by grinding freeze-dried corn. You can find freeze-dried corn at Whole Foods, Amazon.com, or JustTomatoes.com. Store leftover powder in an airtight container so it won't absorb moisture.

225 g butter, at room temperature OR 16 tablespoons (2 sticks)
300 g sugar OR 1 1/2 cups 1 egg
225 g flour OR 1 1/3 cups
45 g corn flour OR 1/4 cup
65 g freeze-dried corn powder OR 2/3 cup 3 g baking powder OR 3/4 teaspoon
1.5 g baking soda OR 1/4 teaspoon
6 g kosher salt OR 1 1/2 teaspoons

1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
3. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature-- they will not bake properly.
 4. Heat the oven to 350°F.
 5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
 6. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

March CC Club

Blueberry French Toast and Egg Cups - Directions above
Spinach Leek and Potato Soup with Mustard Cheddar Crackers - thaw and reheat
Heavenly Thai Fried Rice and Thai Pumpkin Soup - reheat soup and add spinach and cilantro - gently reheat rice and add the onions and cilantro

Blueberry French Toast Casserole & Egg Cups

This is a repeat meal, originally prepared by Amy W.  The links to the recipes are below.


http://www.food.com/recipe/freezer-blueberry-french-toast-casserole-230208
Defrost overnight, bake covered for 15-30 minutes at 350 degrees.  Bake 25 minutes uncovered until center is firm,
 

I used an entire loaf of french bed, more than 10 slices and I added also added fresh lemon juice  to the blueberry sauce.

http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html
Fully cooked, just thaw & reheat!

Sweet Potato and Black Bean Enchiladas

Recipe from  http://www.acouplecooks.com/2012/10/sweet-potato-and-black-bean-green-enchiladas/

• 2 medium to large sweet potatoes (3 cups diced)
• 15 oz. can black beans
• 8 ounces canned diced green chilies (about 1 cup)
• 1 medium red onion
• ½ tablespoon cumin
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• Fresh ground pepper
• ~2 cups salsa verde
• 6 to 8 oz. Colby jack cheese, shredded
• corn tortillas
• Sour cream
• Fresh cilantro, to garnish

What To Do

1. Preheat the oven to 350°F.
2. Cook the sweet potato: Peel and dice the sweet potato. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.
3. Prepare the filling: Finely chop the red onion. Drain and rinse the black beans. (If using cilantro to garnish, you could chop it at this time as well.)
4. Assemble the filling: In a large bowl, combine the cooked sweet potato, black beans, red onion, green chilies, ½ tablespoon cumin, 1 tablespoon chili powder, ½ teaspoon garlic powder, ¼ to ½ teaspoon kosher salt, and fresh ground pepper. Mix to combine.
5. Assemble the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side. In a large baking dish, spread ¾ to 1 cup of the salsa verde. Fill each tortilla with a heaping ½ cup scoop of the filling, add a handful of cheese, and roll it up. Place the enchilada seam-side down in the baking dish. Repeat for the remaining tortillas. When all enchiladas are in the dish, top with the remaining salsa verde (about ½ cup or so) and the remaining cheese.
6. Place in the oven and bake for 20 minutes, until the cheese is melted.
7. Serve, garnished with sour cream (mixed with a tiny bit of water to loosen it) and chopped cilantro.