National Corn Fritters Day~

Welcome to MN sign

Greetings food-lovin’ friends!

It’s late-July…did you notice? I don’t know about you, but this summer has been flying by! Between a busy Real Estate market (know someone needing my help?) and trying to squeeze in fun with the family, it’s been a master juggling act! I think we are fairing pretty well, having just come off of two short but fun camping trips; one with the kids and the other without! Yes, I know, awesome! We hardly ever go anywhere without them; they are always so much fun to be with, that it’s hard for us to leave them behind.

Interstate Park MN

Our first camping trip, with the kids, was to Interstate State Park, in the quaint little town of Taylors Falls, Minnesota. It’s just a short drive from where we live, so we go there often just to hike. Our campsite was riverside, as the park resides along the St. Croix River. We didn’t have the greatest view though, compared to some of the other sites next to us. But that was okay, as all of our hiking allowed us plenty of river views.  One of the fun things about Taylors Falls, are the daily boat tours! (pictured above)

The following week, the hubby and I went up to Wild River State Park. Again, nestled along the St. Croix River, this gem of a state park was just what we needed! Quiet, remote, with lots of hiking opportunities! Oh and another awesome benefit to no kids…we got to eat what WE wanted! Yep, we definitely pigged out.

Dinner night 1

In addition to this steak, mushrooms, onions & herbs, corn and potato packet meal, we had stuffed french toast…and the best meal (at least to me) was the Carpet Picnic! I can’t remember if I’ve ever talked to you about our Carpet Picnic’s…in fact, that might be a fun thing to blog about! Basically we roast up some Roma tomatoes, caramelize a sweet onion-sliced very thin, roast a big head of garlic, buy a good salami, a loaf of crusty french bread (ciabbata works great too) and cheese…usually it’s Brie or Camembert when at home, warmed in the oven so it’s gooey. But this time we splurged and got a Triple Cream Brie and a creamy Blue, neither needing warming so they were good choices for camping. We also sautéed some Kale from our garden and instead of the roasted garlic, we bought some fermented black garlic from Trader Joes. It was SO good!

Camping Carpet Picnic

Anyway, the hubby is back at work and I am back trying to get into a routine that works for the rest of the summer. One of the things I miss, is this blog! I miss writing and talking about food with you! So, I’ve challenged myself to blog one recipe, each week, for the rest of 2014! Help hold me accountable, if you go without seeing something from me each week, going forward!  I have all the recipes picked out, from my overflowing collection of things I’ve been wanting to make.  That should make it easier…hopefully!

Food Fest 365

This weeks recipe was found in a great little book I picked up at a garage sale earlier this summer, called Food Fest 365!  July 16th is National Corn Fritters Day and with the sweet corn season underway here in Minnesota, I thought this would be a fantastic recipe to share! One note though, the recipe calls for canned corn, so I substituted fresh, roasted then cooled corn, as you’ll see in the directions.

Corn Fritters

Sweet Corn Fritters with creamy Basil-Lime dipping sauce:

Oil for pan-frying
2 eggs
salt, pepper & seasonings*
fresh herbs**
2 tablespoons all-purpose flour
sea salt (for sprinkling on fritters once cooked)
2 cups of fresh roasted corn, removed from the cob (don’t forget to juice it!)

Basil-Lime Dipping Sauce

Basil-Lime Dipping Sauce:

1/2 cup mayonnaise
1-2 tablespoons of milk
zest & juice of a half of a lime
Basil, chiffonade
seasonings of your choice (I used Cajun!)

Mix all ingredients together until smooth and chill until ready to use.  (use any leftover dip on sandwiches or as a dressing for your next salad!)

Roasted Corn

First step for this recipe is to roast your corn. (Ideally, this would be done on the grill, but you could also boil or steam them in the microwave) Take the first layer of husks off your corn and remove the tassel from the top. Place on a medium high grill and roast for about a half hour, turning every ten minutes or so, a quarter turn each time. Your corn will be done when, you can smell it & when the husks have dried and turned brown to black in color. Let the corn cool until you can easily touch it.

Then, using a sharp knife, place the cob on the cutting board, vertically. Remove the kernels from the cob, starting at one, sliding away from you towards the cutting board. Once you’ve removed the kernels, flip the knife over, using the back of it and “juice” the cob. Trust me, you don’t want any of that fresh corn to go to waste! Set your corn kernels and juice aside.

In a medium-sized bowl, combine your eggs, salt, pepper and seasonings. Then sift in your flour (sifting it in, helps it incorporate better, so you don’t have chunks of flour floating about) and then add your corn and fresh herbs. Let the batter sit while you heat your oil.

Set a plate, lined with a paper towel, next to your frying pan.

Fritters be a fryin

In a large skillet pan, add oil 1/4” deep and heat to medium-high. You are ready to start cooking once the oil begins to smoke. Using a large spoon, CAREFULLY drop a spoonful of the batter into the pan, continuing until you have four or so fritters, with plenty of room for the oil to get around each one. You are going to cook these for about two minutes on each side, but carefully check them, as you may want them lighter in color. *PLEASE NOTE that you are frying wet ingredients in very hot oil, and with corn, you can have flying missiles of hot oil, so if you have some sort of metal screen or vendable lid, I would use it. I went it to flip mine the first time out and got splattered in about five different places from my face to my belly 😦

Fantastic Fritters!

Once you’ve cooked both sides of the fritters, remove to your lined plate and sprinkle immediately with sea salt (or plain salt if you have only that).  Serve with your Basil-Lime dipping sauce and enjoy! ❤

Panaroma of St. Croix River

I’ll be working on my next blog post soon, S’mores Brownies, so stay tuned for more deliciousness soon!

Let me know if you make these Sweet Corn Fritters, and what you think of them!

xoxo Shawn

 

 

Notes from the North Shore…

One of my favorite places on Earth is northern Minnesota.  From the shores of Lake Superior in Duluth, up the coast to the border of Canada.  This summer, we decided to take the kids up a little farther than we’ve traveled with them in the past, to Grand Marais, MN.  Our plan, was to kick around Grand Marais for the day, then head south a bit to Temperance River State Park and camp for two nights.  On the way home, a quick stop in Two Harbors for a hike around Split Rock Lighthouse, and another quick stop at Gooseberry Falls State Park before finally on to Duluth & an overnight at the Hampton in Canal Park (thank you employee discount-I sure will miss you…).

Growing up in southeastern Minnesota, I’ve done my fair share of camping over the years.  I love to camp.  But, I’ve come to realize that I don’t much care for the “rustic” part of it anymore, which you could totally get from how the back of my van looked the day we set off.  Uff-da.  Anyway, my kids hadn’t been “real” camping yet (only cabin & such at Girl Scout camp) and we’ve wanted to do this for the past several summers.  I don’t know who was more excited, them or me!

I began preparing for this trip, but reserving our campsite online.  I was able to secure a site, for two days, that “overlooked” the lake.  It was close to the shower/bathroom area as well, which I was a bit worried about….smell, noise etc.  Next planning step, what are we going to eat?!?!  Yes, of course I had to plan our menu!!  And NO, we were not going to eat hot dogs/hamburgers etc.  We were going to have fun camping food!  Okay, hot dogs & hamburgers are fun, don’t get me wrong, but I am always challenging myself with food, why wouldn’t that apply to camping?

So out came the recipes I have accumulated from my days of being a Girl Scout Leader, not too long ago.  A definite on my menu, Girl Scout Gumbo.  And Walkin’ Tacos.  And Snickers Salad…and Puppy Chow, and S’mores, and Raspberry Pancakes….oh gosh.  I can’t pack the refrigerator so I had better settle down.

When the date finally arrived, and we had the van & kids loaded (and I mean loaded…it was like we were going on a two-week vacation…thank goodness I have a “mommy-van”) a quick check of the forecast of the North Shore said we’d be in for perfectly hot camping weather!  Normally, the North Shore in July sees highs in the 70’s that time of year, but just our luck had them in the middle of a heat wave.  Yes, we camped in almost 90-degree weather…record breaking heat for that area!  No cooling off at night for us…

We arrived in Grand Marais, parked the van and headed out on the shoreline to stretch out our legs after the long ride.  First thing I noticed, the beach was all rocks.  No sand, just tiny, shiny, gorgeous little rocks!  Walking a little further, we happened upon this cool rock…totally meant to be.  And then we started seeing these rock sculptures.

The first few, lined up along the shore.  We continued walking, into an area called the Artists Point.  And they were everywhere!!  How cool is that!

   

The kids loved walking around them, looking at them for design ideas and I knew, for the next few days, they’d be looking for rocks to build their own.  I however, was ready to eat.  Did I tell you that a restaurant I’ve known about for years is in Grand Marais?  Yep, Angry Trout Cafe, here I come!!

We did make a quick pit-stop for the kids to have a slice of pizza at a place in Grand Marais called Sven & Ole’s pizza.  They had bottles of incredible Buddy’s soda from the New Ulm Beverage Company/August Schell Brewing Company.  The Orange soda…oh my gosh…so, SO good!!  It was almost like a melted orange popsicle…get your hands on a bottle SOON!

     

Okay, focus Shawn.  Let’s talk Fish & Chips at the Angry Trout Cafe!  First, a little background on the restaurant itself-taken from their website.  “Open “seasonally” (May-October) the Angry Trout Cafe is a small indoor/outdoor restaurant, cobbled together out of an old commercial fishing shanty that clings to the edge of Grand Marais Harbor. From this beautiful setting we offer a menu based on the bounty of Lake Superior and the surrounding region – locally-grown produce, hand-harvested wild rice, and of course, our specialty, fresh Lake Superior fish.”

     

It was busy that day, even for a weekday, but the wait was short and we wanted to brave the heat and sit on the deck overlooking the gorgeous Lake Superior views.  While eating, we even got to watch a boat-plane take off, right next to the restaurant.  Pretty cool for my nine-year old!  We only managed to eat the Fish & Chips, as everyone was eager to get to our “home” for the next two days/nights.  I had the fried Cod and the hubby had the fried Whitefish.  But the one thing I couldn’t get off my mind, was the Tarter Sauce…it was off the hook!  I tried to re-create it when I made my version of Fish & Chips, but I don’t know if it was the environment, or a missing ingredient, It was much better there.  I literally wanted to eat it with a spoon, it was that good!

Home-sweet-home…..for the next two days anyway.  Our campsite at Temperance River State Park proved to be pretty nice, on the corner of a walkway & the road thru the campground-but not too noisy.  We were downhill from the latrines and our view, well, you can see it above.  Not super awesome, but we spent so much time hiking and away from camp, it didn’t really matter.  However, my daughter and I went on an exploratory walk one afternoon and found LOTS better sites, sprinkled throughout the campground.  If you are interested in the lot number of those, send me a note as I would be happy to share that with you!  One thing that made those other sites so much more appealing…the fact they all had great tree coverage.  Our site had us exposed from all sides really, and that week, with the almost 90-degree weather, we would have loved to have more shade.  But alas, we made the most of it!

After setting up camp, we headed out to explore the park; if you ever get the chance to go there, do it!  It was so gorgeous!  They have lots of trails where you can hike and take in gorgeous waterfalls & views that are breathtaking.  It was truly a picture-perfect place!

After all that walking, we needed to eat!  We must have walked twenty miles, mostly up and over the rocky shoreline, over the course of those three days!  One cool thing that Minnesota State Parks do, that we didn’t know until we were getting firewood at the office, is that you can check out activity bags to use while you are camping.  We checked one out and my son read to us as the rest of us prepared our feast!

As I mentioned before, Girl Scout Gumbo was on the menu, as was Snickers Salad.  And of course, no camping trip is complete without S’mores!  Here is a quick list on how to make both items….

Girl Scout Gumbo–  the amounts depend somewhat on how many people you are feeding.  The recipe that follows should feed 12-18 people, so adjust as necessary.

You’ll need: {2 pounds ground beef} + {1 tablespoon of dehydrated onion/onion powder or 1/2 minced onion}  +  {4 cans vegetable soup, condensed if you can deal with it}  +  {1 cup of water}  +  {salt, pepper, garlic to taste}  +  {2 cups grated cheese}  +  {corn or tortilla chips}

Instructions-  brown ground beef, add onions and cook until tender.  Add soup & water and cook 10 minutes longer.  Pour over corn or tortilla chips to eat and sprinkle with cheese.  Enjoy!

Snicker Salad-  so there are a couple of different ways to make this.  We made it the pudding mix way, but I think when I had it before, it was with Cool Whip.  So, if you want to try the latter version, just substitute it instead of the pudding & milk.

You’ll need:  {1 box of french vanilla pudding} + {1 cup, or more of milk} + {2 granny smith apples} + {2-3 Snickers bars}

Instructions:  mix pudding & milk together in a bowl and set aside.  Carefully chop the apples and Snickers bars.  Once pudding has set, fold in apples & Snickers.  Enjoy!

I don’t need to tell you how to make S’mores…do I?  Just kidding 🙂  If you don’t have long-handled s’mores (or hot dog) sticks, I found some great, inexpensive ones at Walmart!

What a great vacation we had!  Ahh…so many great shots…so hard to pick the ones to share with you!

So for now, I hope you’ll curl up with someone special, in front of a glowing fireplace and dream of all the awesome photos you’ll take when you get out next summer and explore the gorgeous Minnesota State Parks!  I feel so lucky to live in such a beautiful area!  Thanks for hanging in there with this extremely looonnnngggg post!  Ha!  Until next time, Shawn