Handmade Corn Tortillas

When I was a kid, we Osburns were obsessed with Mexican food. To be accurate, I should say we were obsessed with Tex-Mex food, which is what tacos, nachos, and quesadillas really are. My Dad had his first taste at Taco Bell as a young man and was hooked, then passed along his hankering to the rest of us. Our fridge was filled with hot sauces and spicy pickles, our cupboards with masa harina and cumin and coriander. My mom made giant layered dip platters for parties and special-ordered cases of exotic nacho chips from the health food store (yes, there was a time when they were unavailable). As a child, I bragged about having eaten seven tacos at one sitting! We even imported a tortilla press home from a visit to the States. With this we brought forth hundreds of fresh-cooked tortillas until the sad day when it cracked from overuse. We just could not pat out tortillas like the Mexican women did, so Mom and I figured out a new way. We put each ball of dough between two cutting boards lined with plastic bags on the floor, then stepped on it. This method produced beautiful, uniform rounds, even better than what our old press turned out.

Handmade tortillas are mostly made made from Masa Harina, a special type of corn flour that is treated with lime, or “nixtamalized”. Fresh masa used to be made in every community in Mexico daily, but apparently that has mostly fallen by the wayside and most folks are using Maseca brand, an instant masa that is milled in Texas. I was out shopping the other day and saw that our grocery store had recently stocked it. You just mix it with water, press out tortillas and cook them in a dry cast iron pan. Sean tried them for the first time and was shocked at how good they are, nothing like the dry stale tasting corn tortillas sold next to the wraps. Tucked into a napkin to stay warm, and filled with your favourite taco fixin's, they are heavenly. Serve these with beans and lots of veggies, and taco night is downright healthy. This is good, because Mexican food can really satisfy a junk food craving! They also make great quesadillas and can even be fried for nacho chips or tostadas.

You'll need a press or two decently sturdy cutting boards, ones that you don't think will break if you stand on them. You can use medium or large freezer bags to keep the tortillas from sticking to the board, or cut squares from grocery bags. This is way more fun with a kid or two on hand to squish the tortillas for you-if they don't weigh enough to flatten the tortilla out to 5 or 6 inches, jump up there with them!

Handmade Tortillas for Tacos

The recipe is right off the bag, but try our squishing method!

2 C. Masa Harina

1 ½ C. Water

¼ t. Salt

Have a cloth napkin lined basket or bowl ready. Heat a heavy frying pan over medium heat. Combine the ingredients in a bowl and stir until a soft dough forms. Divide into 16 equal sized balls (I ball up the dough and cut it in two, then cut each in half and then in half again). Place a cutting board on the floor, then a piece of plastic. Center a dough ball on the plastic, cover with another piece of plastic, then the second cutting board. Stand on the board sandwich, then take the top board off and peel the tortilla off the plastic. Place in the dry pan and let cook for about a minute. Turn, then cook on the other side. When the tortilla is cooked, place it in the napkin and fold over to keep warm while you cook the remaining tortillas.

Serve the tortillas at the table with Refried Beans, Salsa and grated Cheese, and any or all of the following veggie options: shredded Lettuce, diced Onion, Tomatoes, Peppers and Avocado, sprigs of Cilantro, Corn, fried Mushrooms, Banana Peppers, Olives....

Refried Beans

1 T. Olive Oil

1 Onion, diced

1 large clove Garlic, minced

1 T. Chili Powder

2 t. ground Cumin

1 540 ml can Kidney or Black Beans, pureed (not drained)

Heat the olive oil in a pan over medium high heat and add the onions.  Saute for about five minutes, until softened but not browned, then add the garlic. Cook another minute, and add the chili powder and cumin. When the spices smell fragrant, add the beans. Cook, stirring occasionally, until mixture bubbles. Reduce heat to medium and let cook about ten minutes, until beans have thickened. Taste and add a little salt if necessary.

Sister Witches in the Kitchen:Melissa

My friend Melissa has excellent taste. When she calls to say “You have got to try this, it's going to change your life” I pay attention. Over the years I have known her, her recommendations have included Poulet Yassa (an African lemon chicken dish), seriously addictive Curried Popcorn and a Mexican Chicken and Bean dish that stews tantalizingly in a slow cooker. You wouldn't know it to look at her, but she has an appetite almost as big as mine. She loves wine and foods from places where she has lived and travelled: Bangladesh, Thailand, Africa, Vietnam. She doles out her love in recipes, home baked treats, and excellent advice. If you need to rant about the unfairness of life, she will patiently listen until you're done. If you need a recipe for butter chicken, or the best vegan power bar on the planet, she has it.

Even Mike Holmes is jealous of her biceps!

Melissa and I met at college when we were 17 and 18. Our dormitory had two beds to a room and as we shyly (well, I was shy, she was not) introduced ourselves to each other, we both thought, what the hell is this going to be like, sharing a room with a total stranger? I eyed her Gone with the Wind poster and music collection and fancy computer and straight-from-India decorations with trepidation. Was this girl way cooler than me? It took a while, but we found some common ground while jumping on our beds dancing to Courtney Love's screeching, and playing guitar (we even got up at open mic nights a few times) and sharing a birthday, almost (they are one day apart). One night after a few drinks, she spit in her hand and I spit in mine and we shook on everlasting friendship. It worked.

We lived together again in Halifax years later, and that's when we started cooking together. We worked late nights at bars and wanted to eat well, so every couple of weeks we would go on a big shopping adventure, then get to work in the kitchen. We froze burritos, Pad Thai, Shepherd's Pie, anything we thought would survive reheating in the microwave. We had big dinner parties and ate at fancy restaurants. We fought once and made up right away.

She's one of those people you could hate because she's funnier than you, more fit than you, and does everything she puts her mind to with irritating excellence. She gets away with all that because she truly is one of the kindest and most generous people I know. We're closer than ever because our lives have paralleled each others'. She was a bridesmaid at my wedding, then got married herself three weeks later on the grounds of my house (I got to make the food). We had babies at the same time, my second and her first. We've started businesses and read the same books and run in races. We now live about 100 kilometers apart and see each other only a few times a year, but I know if I need anything, anything at all, that she's there for me.

This Thai Corn Soup recipe is the latest of the must-tries. Although I've tinkered with it considerably (no lemongrass or coconut milk could be found in Berwick) I hope it tastes close to the original. Melissa suggests you invite your girlfriends over and make them this.

Thai Corn Chowder

1 C. Shredded Coconut (preferably unsweetened)

1 Lemon

1 Lime

6 Cobs of Corn

4 C. Diced Potatoes

2 t. Salt

2 T. Canola Oil

2 Onions, chopped

3 Cloves Garlic, minced

2 T. Grated Ginger

1 T. Toasted Coriander Seed, Ground

2 T. Cornstarch

1 C. Milk, Cream, or Water

2 T. Fish Sauce

Fresh Cilantro and Basil

Soak the coconut in boiling water to cover for ten minutes. Grind for 3 minutes in a blender and set aside. Zest the lemon and the lime, then squeeze the juice into a cup. Set both aside separately. Stand each corn cob on end on your cutting board, then cut the corn from the cob. Scrape the cob clean with the edge of the knife. Put all the bits of corn in a small bowl (save the cobs). Place the potatoes and corn cobs in a large pot and add 1 tablespoon salt and enough water to cover. Bring to a boil, then reduce the heat and simmer until the potatoes are just tender.

\ Meanwhile, heat the oil over medium heat in a large pot. Add the onion and saute for five minutes, until beginning to soften. Add the ginger and garlic. Saute for another five minutes, then add the coriander and lemon and lime zests and turn off the heat. When the potatoes are ready, remove the corn cobs and dump the potatoes and their water in with the sauteed onion mixture. Add the corn and coconut-water blend and bring the mixture to a simmer over medium high heat. Whisk together the cornstarch and milk, water or cream. Stir this into the soup along with the fish sauce. Let the soup simmer until it bubbles a little. Taste for seasoning and serve with chopped cilantro and basil on top.

Corn (and Tomato) Time!

Oh Corn. You are so tasty when good, yet so bad when not. I think it best to avoid any early corn offerings at your local market, and get really tired of broccoli and zucchini and early summer vegetables while you wait for Perfect Corn. Then, right about mid August, when the price drops and the ears fatten, get yourself a dozen and have at 'er. This morning I had the pleasure of helping myself to beautiful corn for only $3 a dozen, at the same honour system stand that had provided me with most of the strawberries I ate this summer. Then I took the corn to the restaurant, shucked it, cut off all the kernels and made a beautiful and simple Corn Chowder, which I served at lunch. Courtney, my trusted salad gal, made Peach, Fresh Tomato and Corn Salad. For a couple of food geeks, this is what it's all about.
Steaming is the easiest and fastest method of cooking corn, requiring only an inch of water. Shuck and de-silk the corn, pile into a large pot with an inch of water at the bottom and set it over high heat. When steam starts billowing out, set the timer for two minutes, no more. Today's sweet corn really only needs to be heated through, then it's ready to eat. Try combining equal parts of butter and maple syrup with a pinch of cayenne or maybe a small spoonful of sriracha sauce, then brushing this on the corn after it's cooked.
The Corn Fritters have been part of my family's cooking repertoire since I can remember. They are almost as simple as corn on the cob and really delicious. The flour has gradually been reduced over the years, now just barely holding the sweet kernels together. Together with the emergence of Fried Green Tomatoes on the table, they are a sure sign that it is the end of August.

Peach, Fresh Tomato and Corn Salad

2 ears of Corn, shucked and kernels cut off
1 T. Olive Oil
2 ripe Peaches, cut in 1” chunks
enough assorted Tomatoes, cut in 1”chunks, to measure 3-4 cups
1 T. Balsamic Vinegar
Salt and Pepper to taste
2 T. Fresh Basil, cut into ribbons

Heat a small frying pan over medium high heat. Swirl in the oil, then add the corn kernels. Cook briefly, a minute at most, until heated through. Scrape into a bowl, making sure to include the oil. Add the remaining ingredients and toss gently.

Corn Fritters

I've been cooking half the batter plain for the kids and then adding the cumin and green onion to the bowl to cook for the grownups! These fritters are lovely as is, but you can't go wrong with a little maple syrup and even a pat of butter on the plain ones.

3 ears Corn (about 3 Cups)
2 Eggs
½ t. Salt
¼ t. Pepper
2 T. Flour
Canola Oil for frying
¼ C. Sliced Green Onion (optional)
½ t. Ground toasted Cumin (optional)

Stand the cob on end on your cutting board, then cut the corn from the cob. Scrape the cob clean with the edge of the knife. Put all the bits of corn in a large bowl and add the eggs, salt, pepper, flour and optional green onion and cumin. Heat a large frying pan over medium high heat and add 1-2 tablespoons of oil. Use a soup spoon to dole out the batter, spacing them for easy turning. Fry on one side for 2-3 minutes, until golden brown, then flip and cook a minute on the other side. Serve right away or keep the fritters warm in a low oven. They are also great at room temperature!

Fresh off the Cob Corn Chowder

6 fresh ears of Corn

2 large Onions, diced
1/4 C. Butter
 8 C. cubed Potatoes
1/2 C. Flour
2 C. Milk or Cream
2 T. Parsley
1 T. Salt

Stand the cob on end on your cutting board, then cut the corn from the cob. Scrape the cob clean with the edge of the knife into a bowl.  Place the scraped cobs in a pot and add 16 cups of water.  Bring to a boil while you get on with the recipe.  Heat the butter in a pan over medium heat and add the onion.  Stir and cook for ten minutes or so, until the onion is softened and starting to brown.  Add the flour to the onions and butter and cook another minute, then whisk in the cream or milk.  Continue cooking, stirring the whole time, until the mixture bubbles and thickens.  Turn off the heat. 
After the cobs have boiled for 20 minutes or so, add the cubed potatoes.  Cook for 20 minutes, or until the potatoes are tender.  Reduce the heat to low.  Pull the cobs out with a pair of tongs and discard, then stir in the onion and milk mixture.  Add the corn and parsley to the pot and simmer for another ten minutes, then serve!