Washington State Magazine

Washington State Magazine :: Fall 2013


Fall 2013

[+]
In This Issue...

Features

Water to the Promised Land :: As an aquifer declines, Columbia Basin farmers look to water promised them 80 years ago. by Tim Steury

{ WEB EXCLUSIVE–Map: Interactive map of the Columbia Basin Project }

{ WEB EXCLUSIVE–Background: The Columbia Basin Project’s past and present }

{ WEB EXCLUSIVE–Gallery: Irrigation Images of the Columbia Basin by Zach Mazur}

Booze, Sex, and Reality Check :: Student drinking may always be with us, but behavior modification could make it less risky. by Hannelore Sudermann

{ WEB EXCLUSIVE–Video: Booze, Sex, and Reality Checks demonstration }

If You Don’t Snooze, You Lose :: Chances are, you do not get enough sleep. And that could be dangerous. by Eric Sorensen

{ WEB EXCLUSIVE–Video: WSU Spokane’s Deadly Force Decision-making Simulator Bryan Vila at the WSU Sleep and Performance Center }

{ WEB EXCLUSIVE–Story: Fatigue at Sea: A Circumnavigator’s Story }

Panoramas

{ WEB EXCLUSIVE–Video: How to say “Go Cougs” in sign language }

{ WEB EXCLUSIVE–Gallery: A fitting business: Businesswoman and tailor Lucy Stevenson Photographs by Robert Hubner}

{ WEB EXCLUSIVE–Video: Soccer concussions }

Departments

:: First Words

:: Posts

:: Short subject: Constant coffee

:: Sports: Composing Cougar soccer

{ WEB EXCLUSIVE–Recipes: Sweet Corn }

{ WEB EXCLUSIVE–Story: The original story of Nature Boy }

Tracking

{ WEB EXCLUSIVE–Music: Compositions of Charles Argersinger }

New Media

Oceania and the Victorian Imagination: Where All Things Are Possible edited by Richard D. Fulton ’75 PhD and Peter H. Hoffenberg

Love Reports to Spring Training by Linda Kittell

Rugged Mercy: A Country Doctor in Idaho’s Sun Valley by Robert S. Wright

New & Noteworthy: Luna Sea by Kim Roberts ’82; The Boys From Ireland: An Irish Immigrant Family’s Involvement in the Civil War by Neil W. Moloney ’53; Biodesign Out for a Walk by Lowell Harrison Young ’72; Characterization of Biomaterials edited by Amit Bandyopadhyay and Susmita Bose

Cover: “Irrigation” by Mark Zack, acrylic on canvas, 2010.

Fall 2013
Web Exclusives

Recipes: Sweet corn

by Hannelore Sudermann | © Washington State University

This season sweet corn recipes abound. We at the magazine have a few favorites that we turn to every summer and we thought we’d share them with you.

Sweet Corn relish

Light, sweet, spicy and fresh, this tomato-free salsa is a great way to highlight your fresh corn and liven up grilled chicken or fish. Makes 3-4 servings.

Ingredients:

2 ears of corn kernels, blanched and cut off the cob
1 Tbs. finely diced jalapeno or poblano pepper
1 shallot diced
½ large avocado (or more!) diced to the size of the corn kernels
¼ cup chopped fresh Italian parsley
Juice from one lime
Splash of champagne vinegar
2 Tbsp. olive oil
Salt, pepper

Combine the shallot, pepper, lime juice, vinegar, a pinch of salt and a grind of pepper in a medium bowl. Let rest for a few minutes. Then lightly toss in the corn, avocado, and parsley with the olive oil. Season to taste.

Corn Fritters

Savory and homey, these fritters feature fresh corn for texture and brightness. Have them as a snack or add a side salad and make them a meal.

1 cup of flour
¼ cup of cornmeal
2 tsp. baking powder
½ tsp. salt
2 tsp. sugar
½ cup milk (more if the batter seems too thick)
¼ cup buttermilk
2 eggs
Vegetable oil

Whisk together the dry ingredients to blend. In a separate bowl whisk the milk, buttermilk, and eggs. Gently fold the wet mixture into the dry ingredients until just wet. Mix in the corn and let rest for 5 to 10 minutes.

Meanwhile fill a heavy frying pan with ½ inch of oil and heat to 350°F. Drop fritter mixture into hot oil by the tablespoonful. Cook several at a time until golden on the bottom. Turn and cook a couple minutes longer. Eat immediately or store on a wire rack in a 200°F oven until all the fritters have been fried. Sprinkle with salt and serve with a tangy or spicy dip.

Corn Dumplings

This recipe plays to the subtle flavors of the corn, showcasing in an airy dumpling.

Kernels from two ears of corn
1 cup flour
2-3 Tbs. cornmeal
2 tsp. baking powder
1 tsp. salt
¼ c. room temp. butter
1-2 Tbs. milk
2 cups chicken or vegetable stock

Heat oven to 400°F. Pulse corn in a food processor until roughly chopped. Whisk together dry ingredients, cut in the butter, and add the corn. Add enough milk to make a stiff batter. Bring stock to a simmer in an oven-ready lidded pan. Shape the batter into rounded tablespoonfuls making 15-16 dumplings. Drop into the hot stock, cover, and place in oven for 10 minutes. If a tester comes out clean, they’re ready. If not, cook two minutes more. Serve immediately.

And this from WSM art director John Paxson: When we do fresh corn we usually resort to soaking and grilling the ears in their husks, adding hickory (for smoke) to the grill. Then at the last second we pull the ears from the charred husks and eat them with just butter and pepper.

Categories: Food | Tags: Recipe, Corn