Brazilian Cornstarch Cookies

Between working for a couple of years with Maria Baez Kijac on her iconic cookbook The South American Table and my own interest in corn from my book, Midwest Maize, I knew I had to try these cookies as soon as I learned of their existence.

These tasty confections melt in your mouth. Popular in Brazil, they are generally served with hot coffee in the afternoon. They are easy to make—and they are gluten free. Plus they allow for a substantial amount of customization.

The most commonly used brand of cornstarch (aka corn flour) in Brazil is Maizena, so these cookies are often referred to as Maizena cookies, or biscoitos de Maizena, in Portuguese. Because the butter is a chief flavor component of the cookies, use good quality butter, and definitely don’t use butter you’ve had in the freezer for a long time (I did this once, and you can taste that smell things pick up when left in the freezer for too long). And use salted butter. If the only butter you have is unsalted, either buy some salted butter or add a pinch of salt to the recipe.

Ingredients:
1 cup granulated sugar
3/4 cups salted butter
1 egg
1/2 tsp. vanilla extract
2 cups cornstarch

Preparation:
Cream together the sugar and butter. Beat in the egg and vanilla extract, then add the corn starch and beat into the mixture. Once thoroughly combined and dough-like, let it sit for 10 or 15 minutes. While the dough rests, preheat oven to 375 degrees F.

Form the dough into 1-inch balls, rolling them in your hand. Place them on a cookie sheet that has been lined with baking parchment or a silicon baking sheet, or just lightly butter the cookie sheet. Then flatten the balls slightly with a fork, leaving the tine pattern in the top of each cookie. Bake on the center rack of your oven for 8 to 10 minutes. They should not brown on top, but a tiny bit of gold on the bottom is okay. Let them cool before handling, as they are delicate when hot. This should produce 36 cookies.

That is all that is needed to make them authentic. Brazilians sometimes toss a bit of shredded coconut into the dough before baking. I think a bit of grated lemon rind would be lovely, or use almond extract instead of vanilla. I thought the white cookies looked a little plain, so I grated a bit of fresh nutmeg over my first batch, cinnamon over the second. Both worked. With so few ingredients, the flavor of the cookie depends heavily on the quality of the butter and the extract.

In an air-tight container, these hold up very well—though I’ve never had them last long enough to find out how long they’ll last.

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Publisher Just Offered a Discount!

I just received an email from the publisher of my forthcoming book, Pigs, Pork, and Heartland Hogs, and in order to get the word out, they are offering a discount to people who buy directly from them — 30 percent off!

Here are the details:

SPECIAL OFFER
30% DISCOUNT OFFER OFF LIST PRICE PLEASE ORDER USING THIS CODE: RLFANDF30

Order directly through Rowman & Littlefield at https://rowman.com/ISBN/9781538110744 for a 30% discount on Pigs, Pork, and Heartland Hogs. Use promotion code RLFANDF30 at checkout for 30% off – this promotion is valid until December 31, 2019. This offer cannot be combined with any other promo or discount offers.

978-1-5381-1074-4 • Hardback $36.00 list price (sale price $25.20)
Available October 2018
* Discount code can be used with eBook purchases, when available. (and ebooks will be available)

978-1-5381-1074-4
Pigs, Pork, and Heartland Hogs
after discount: $25.20

Discount applies to this ISBN only |Offer expires December 31, 2019 and may not be combined with other offers
• Shipping and handling: U.S.: $5 first book, $1 each additional book | Canada: $6 first book, $1 each additional book, plus applicable Canadian sales tax | International orders: $10.50 first book, $6.50 each additional book
FIVE CONVENIENT WAYS TO ORDER:
• Online: https://Rowman.com
•Call toll-free: 1-800-462-6420
•Email: orders@rowman.com.
• Fax toll-free: 1-800-338-4550
• Mail to: Rowman & Littlefield, 15200 NBN Way,
PO Box 191
Blue Ridge Summit, PA 17214-0191
All orders from individuals must be prepaid / Prices are subject to change without notice/ Please make checks payable to Rowman & Littlefield Publishing Group

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Filed under Agriculture, Farming, Food, Heartland Hogs, History, Literature, Midwest, pork

New Book Coming

While this blog is titled Midwest Maize, after my first book of food history, it will have to do for future food history and Midwest-oriented books, as I can’t quite imagine starting a new blog with every book.

Which is why I’m using it to introduce my next book: Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest. The book won’t be out for a couple of months, but it is already on Amazon, with a few reviews and the option of pre-ordering. So in case you thought I might have stopped studying after I wrote about corn, I didn’t.

Pigs were once known as cornfields on legs, because the easiest way to get pigs to market was to feed it to pigs and then let the pigs walk to market. So the connection between pigs and corn in the Midwest dates to the earliest settlement of the region. However, the history of humans and pigs dates back a lot longer than that–current estimate is 12,000 years of association. So there are a lot of tales of pigs through history, from the Celts inventing bacon to the Etruscans leading herds by playing trumpets. But the book isn’t all history. There are visits to farms and interviews with experts ranging from swine technicians to butchers and chefs to waste management specialists. There are some iconic regional recipes. And there are lot of the kinds of fun facts that make food history so enthralling.

On top of entertaining folks, I’m hoping this book will contribute to closing the gap between what people think about food and how it actually gets to us. There are a tremendous number of really good, decent, dedicated people working very hard to make sure you don’t starve. Come and meet a few of them in my books.

You can check it out here: Pigs, Pork, and Heartland Hogs.

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Thai Corn Fritters

One of the things I love about studying food history, wherever I am, is recognizing how things have traveled. Almost everyone regularly eats something that was introduced, whether it’s a New Englander using nutmeg (Indonesia), a vendor in China preparing sweet potatoes (South America), a market in Ecuador featuring roast pig (Eurasia), or people in India growing and enjoying cashews (Brazil).

I’ve been to Thailand a couple of times, and I have delighted in the foods offered there, but I have also enjoyed witnessing the influence of worldwide trade, from Indian spices to such South American contributions as potatoes and peanuts. In this video, one of the online cooking shows I enjoy watching demonstrates a Thai dish that features one of the most important foods from the Americas: corn/maize.  Pailin uses not only corn but also corn starch, along with another key Latin American contribution to the world larder: chile.

Worth noting, whether you visit Thailand or just a good Thai restaurant, is that the greetings of “sawatdee ka” that opens the show is only a greeting made by a woman. Men would say “sawatdee krup.”

Anyway, I couldn’t resist sharing this recipe for crunchy Thai corn fritters.

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Jonathan Swift on Agriculture

In Gulliver’s Travels, author Jonathan Swift made use of the unusual characters Gulliver met to make comments (often critical) on society as a whole.

After listening in horror to Gulliver’s tales of European conflicts and politics, the prince of Brobdingnag, a land of giants, responds with a statement that reflects Swift’s outlook. Being agricultural in nature, it seems appropriate for this blog.

And he gave it for his opinion, “that whoever could make two ears of corn, or two blades of grass, to grow upon a spot of ground where only one grew before, would deserve better of mankind, and do more essential service to his country, than the whole race of politicians put together.”

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Filed under Agriculture, Corn, Farming, Literature

The Science of Popcorn

In my book, Midwest Maize, I share a lot of information about the history of corn—including much of what is included in this video. However, I don’t cover the science behind what makes one particular type of corn–popcorn– turn itself inside out. And I had not previously seen the 250-times magnification of popcorn that shows its structure. So just in case you’re interested in seeing how the miracle of that little white explosion takes place, here you go.

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Gray’s Grist Mill

When I first started researching corn, it didn’t take long to realize that there was a lot of ground to cover. I traveled in Mexico, recreated dishes from early colonial history, and looked into who was eating what, where, and when.

One tidbit I picked up early on was that, if you were from Rhode Island and you wanted to make Johnny cakes, you had to make them from Rhode Island Narragansett flint corn. No exceptions. There were mills closer to home that were stone-grinding corn, but a bit of research turned up an outlet that could get me the requisite corn for these early Johnny cakes—from Gray’s Grist Mill in, of course, Rhode Island. Gray’s has been grinding corn for 360 years, so I was getting a bit of history with my history.

In time, the focus of my research narrowed, of necessity, and turned into the book Midwest Maize: How Corn Shaped the U.S. Heartland. However, I am still in contact with Gray’s Grist Mill, as I wouldn’t want to try to pass of something as an authentic Johnny cake without their stone-ground Rhode Island Narragansett flint corn meal.

Of course, if you’re not making Johnny cakes, you can use a wider range of corn varieties (and I do, as there are a lot more things to do with corn meal than just make Johnny cakes). You can search for local historic grist mills (there are many still operating) or just buy a good brand at the local grocery store. But every once in a while, it’s fun to indulge in something a bit more historic. So, in fact you’re interested, here’s the site for Gray’s: http://www.graysgristmill.com/grays/

And, should you wish to see a bit of what they do, here’s a video of their operation and their current miller at work.

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