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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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Sweet Corn Pancakes with Mt. Tam Cheese

Ingredients:
  • 3 large ears of corn, shucked

  • 1 large egg, lightly beaten

  • 1 1/4 cups water

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons salt

  • 1 teaspoon baking powder

  • 1/2 cup finely chopped scallions

  • 1/4 cup canola oil, plus more as needed

  • 2 ounces triple-cream cheese, such as Cowgirl

  • Creamery's Mt. Tamor St. Andre, cut into 1/2-inch pieces

  • Freshly ground black pepper

Directions:

In a large saucepan of salted boiling water, cook the corn until crisp-tender, 3 to 5 minutes. Transfer to a plate and let cool completely, then cut the kernels off the cobs.
In a large bowl, beat the egg with the water. Sift the flour, salt and baking powder over the egg and whisk until a batter forms. Stir in the corn kernels and scallions.
In a large nonstick skillet, heat the 1/4 cup of canola oil until shimmering. Spoon a scant 1/4 cup of the batter into the skillet for each pancake and cook over moderate heat until browned on the bottom, 1 to 2 minutes. Flip the cakes and top each with a piece of cheese. Cook until the cheese just starts to melt and the corn cakes are cooked through, about 2 minutes longer. Transfer the corn cakes to a serving platter and season with black pepper. Repeat with the remaining batter. Serve warm.
MAKE AHEAD The batter can be refrigerated overnight. Stir in the corn and scallions before cooking.

From the Kitchen of: Sharon Tudor Isler & Brian Tudor
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