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Here we are, at National Hamburger Day. Again. If you’re a loyal 365food reader you may recall that this day is a repeat–Eva blogged about the gods own BBQ sauce and her lovely halibut burger back in December, for … National Hamburger Day (clearly the makers of this list were not too Type A!).

I’m going to pick up where that post left off, in two respects. Eva posited:

I know it’s not a hamburger (why do they call them hamburgers when they’re made with beef?)

Lets break this down: Why *do* they call it a hamburger? Hamburgers really are an American gift to cuisines of the world, but the etymology is all German, dear Eva. Via Wikipedia:

The term hamburger originally derives from the German city of Hamburg,Germany’s second largest city, from where many emigrated to America. In high German, “Burg” means “castle”, or king’s abode; earlier also city/town, and is a widespread component of city names. Hamburger can be a descriptive noun in German, referring to someone from Hamburg (compare London -> Londoner) or an adjective describing something from Hamburg. Similarly, frankfurter and wiener, names for other meat-based foods, are also used in German as descriptive nouns for people and as adjectives for things from the cities of Frankfurt and Wien (Vienna), respectively. The term “burger” is associated with many different types of sandwiches similar to a hamburger.

That’s the long winded answer. The short one is that the Germans love their ground critter, and brought said ground critter with them when they emigrated.

Now, on to the second part of Eva’s post:

I’m sharing my recipe for halibut burgers with you (because not all of us eat red meat!)

I do respect that Eva’s not a meat eater. But I think if we’re really talking a classic burger, something with hooves had to go into it. It’s just the way it is. Avert your eyes, dear Eva.

For my burger, I thought I would try my hand at Epicurious’s Portobello Buffalo [Bison] Burgers with Celery Apple Slaw. These burgers compensate for bison being leaner (and thus prone to drying out) by mixing in a whole lot of portabello and onions into the meat before cooking. The recipe then calls for a slaw made only of Granny Smith apples and celery. I made a double batch of the recipe, and my only addition was to add a 1/2 cup of balsamic pickled baby onions into the mushroom mix for extra punch. I also topped it with sheep’s milk herb gouda.

My guests and I give the bison burgers two thumbs up- the meat was moist, and the mushrooms and onions added some nice complexity. I thought the apple slaw was a little timid on the burger, but makes a nice side salad. Give this recipe a try, if you have a source of ground bison.

Finally, may I offer to you a spectacular resource on burgers: the New York Times keeps an online index of all things burger related. There are recipes, trend reports, and restaurant reviews. Burger lovers, converge here, it is your mecca!

Happy BBQing!


[Ed: Bill and Veronica are our newest guest bloggers. They were warmly welcomed into the fold when V’s eye’s lit up at the merest mention of Corn Fritters. I knew you’d be in excellent hands. Please give them a warm, comment laden welcome…]

Nothing says old school cooking like old fashioned goodies like white flour, refined sugar, eggs (with yolks) and, because that just isn’t starchy enough, corn!

When D told me her next 365 Foods assignment was corn fritter day I dragged her along on my trip down memory lane – to a time when KFC was Kentucky Fried Chicken which, in Winnipeg, Manitoba, operated a Champs “dining room” establishment complete with table cloths topped with paper placemats that reproduced a letter from the Queen’s chief of staff recounting how the Queen had enjoyed her chicken dinner (totally true !)  [Ed: It is true – I found proof! V, is that you with the pigtails?]

There was no “kiddie menu”, but the “chicken in a basket” was popular with the under 4’6″ set. My husband Bill has fond memories of the Champs salad dressing – kind of a mixture of french, russian, and we both remember the corn fritters. Hot and served with liquid honey for dipping … world class ! So, it is no surprise that Bill and I were keen to recreate this culinary masterpiece in 2010 and to relieve D of her assignment.

After searching high and low on the internet for at least 48 seconds, we opted for our standby recipe website –


* 3 cups oil for frying (we used, what else, corn oil!)
* 1 cup sifted all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon white sugar
* 1 egg, lightly beaten
* 1/2 cup milk
* 1 tablespoon shortening, melted
* 1 (12 ounce) can whole kernel corn, drained (whoa – what is this a salad?!? We used only 1/2 of the can. I the Champs tradition, the corn is really more of an accoutrement)


1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).

2. In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.

3. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.


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In case you want to know how many calories, fat etc are in each corn fritter delight, the bad news is:
Calories: 133,
Fat: 7.8g,
Cholesterol: 20mg (Yikes!).

Oatmeal for the next 6 weeks !

Long live Paula Deen!


[Ed: In an attempt to find something online about this incarnation of KFC as ‘Champs”, I went googling. While I didn’t find anything useful on this front, I did find this strange and titillating piece about the NYT food critic eating KFC. It seems we’re on our way to becoming a professional!]

Fresh homemade corn chips

Did you know that Old Dutch Corn Chips and Coca-Cola are the world’s best cure for the flu?  It’s true.  I know this for certain because my mommy told me so.  In my family, corn chips and coke is the sick day comfort food de rigeur.  People are often shocked when I share this information with them.  Especially since I come from a healthy eatin’, gourmet cookin’, organic growin’ kind of family.  But we all have our dirty little secrets.  My mommy had a mild (read: major) M&M addiction.  Me?  Chef Boy-Ar-Dee Beefaroni.  Yep.  For real. Dad? Fried chicken liver and onions (let’s hear it: “EWWWWWWWWWWW!!!!”). My sister reports a varied series of junk food faves ranging from Captain Crunch Cereal (“I loved to eat [it] until the roof of my mouth was all cut up”) to fudgsicles and kraft dinner.  My brother hasn’t reported back on my enquiry, but I have this recollection of him really liking corn dogs.  I could be making that up.

Anyway, the point is, junk food is often comfort food and in my family, corn chips are one of the ultimate comfort foods.  And no, not corn tortilla chips, though those are also good.  I’m talkin’ the classic corn chip of Old Dutch and Frito’s fame (I should note that although I grew up with Old Dutch, that may be a Canadian thing.  By all reports, those being the ones found on Wikipedia and at the Frito’s website, the Frito’s Corn Chip is the All-American Original).  These chips are made with corn meal and … um … corn meal.  It gets mixed with some water and salt and then fried.

In the good ol’ US of A, corn chip recipes abound.  A classic dish found at county fairs across the country is a bag of corn chips with some chili dumped in it.  I kid you not.  You open the bag, add the chili and some shredded cheese and eat the mixture out of the bag with a plastic fork.  A home-cooking variation on the theme is the corn chip casserole. Of course, there’s always the nice and simple dip it in some french onion dip you bought at the same 24 hour convenience store where you found your corn chips.

A big reason that there are so many corn chip recipes, or corn chips at all for that matter, is the history of corn agriculture in America.  I learned this in a course I took on globalization and indigenous peoples a few years ago.  I think it may have been in an essay by Ralph Nader, though I could be mis-remembering the exact source of my information.  In fact, I caution that this information should be taken with a grain of salt (preferably atop a corn chip) as I may have some of the details wrong – but the general idea is right.  Which is that back in the depression, crop prices were so low, the Feds enacted legislation forcing the farmers to keep production low so that prices would stay high.  This lasted through the New Deal era and McCarthyism and Beaver Cleaver, but eventually things changed and in the 1970s, people got worried about weather-induced crop failure and suddenly crop restrictions vanished and were replaced by massive government subsidies.  Add to that the advent of hi-tech large-farm production and you have a massive glut of corn on the market.  The subsidies are still in place, turning organizations like the National Corn Growers’ Association and the American Corn Growers’ Association into massively powerful political lobbies, almost as big as the NRA.

All this means a lot, and I mean a LOT of excess corn on the market.  Which is why you find corn in almost every snack product marketed in the United States.  If you’re interested in this topic, I can’t give you the reference to the essay I read ’cause the book is packed away somewhere, but I can send you to this PBS site which has tons of information about King Corn and will shock you with a wealth of facts to support the theory that the nefarious corn growers are in a conspiracy with Washington to keep Americans obese and suffering from malnutrition, diabetes and possibly, niacin-deficiency induced pellagra, otherwise known as “redneck disease”.

I still love corn chips and lots of other corn products besides.  For today’s blog, since I didn’t have the flu, I couldn’t buy my usual fave, Old Dutch. Instead, I decided to try my hand at making corn chips from scratch. Without access to a deep fat fryer, my options were limited, but I came across this recipe which looked uncomplicated and potentially tasty.

Corn Chip Dough mixed and ready to go.

In fact, this was one of only a very few recipes I could find that was for a true corn chip, not a corn tortilla chip. [An aside: corn tortilla chips are made by frying wedges of corn tortillas. They have a very different flavour because they are made with masa harina, a nixtamalized corn flour, and not corn meal. I’m sure there’s a taco day coming up sometime and I’ll tell you more about that then.  I love to make my own corn tortillas].

First batch. I switched to a sheet with a rim after so I could add more oil.

My only concern with this recipe was that it didn’t seem greasy enough so I decided to use an excessive and gross amount of oil on the cookie sheets which amounted pretty much to deep fat frying the chips. My first batch, I chickened out because my cookie sheet didn’t have a rim and I was worried about the oil running off the sheet as it heated up and starting a grease fire in my oven.  So after the first batch (pictured), I switched to a pizza pan with a nice high rim and poured a disgusting amount of oil into it.  It worked out fine.  The chips were a little tough and chewy, but the flavour was nice and they scooped salsa well.  My sister-in-law preferred the chewier ones.  I liked the ones that I left in the oven longer than the recipe said to leave them in for and they got a little over crunchy.  Still, over all … *meh*.  Next time I’ll just buy Old Dutch.

xoxo B

Greasy, salty, crunchy, yum.