Welcome to Part Five of my Favorite Food Bloggers Series!
Elizabeth is the lovely talent behind the Diplomatic Kitchen food blog. Elizabeth is married to a diplomat, and has thus had quite the exciting life moving around quite a bit. Her blog’s byline is “Creating Moveable Feasts” which is quite pertinent since her kitchen has moved around between the United States, China, Europe, and most recently Kinshasa, Congo. Right now she is where she calls home, which is on a beautiful ranch with her horses in Arizona.
Elizabeth and I “met” on Tasty Kitchen and bonded since she used to be a New Yorker herself (an Upper West Sider to be exact). If I were limited to one word to describe her blog (fortunately I’m not), it would have to be elegant. Everything about her blog is so classy and elegant: her writing, her pictures, her food, everything.
Elizabeth is very well-read and frequently references literature and very old but classic cookbooks that always pique my interest. She also does something I think is pretty unique, in that her blog is centered around creating menus for various occasions. Dreaming up and putting together menus is one of her many talents, so her blog is a fantastic resource for those of us needing some assistance or inspiration in this regard. And her menus are not the generic categories you often find in the back index of some cookbooks. No, they are based on her real life experiences, which means they are tried, tested and approved, and this makes them much more interesting and inspiring.
Her recipes often reflect her past international locations, as well as her Swiss-American heritage. I have definitely learned a lot from her cooking alone. And never fear, in addition to being a fantastic cook, she’s also quite the fearless baker. You’ll find breads and desserts aplenty on her site.
But what I keep coming back to when I think about or visit her site is that it’s just so classy and beautiful. I mean, she even managed to class up corny dogs! And that’s the recipe of hers I’m featuring: basically a merguez sausage dressed up like a corn dog and dipped in whole grain mustard instead of the ballpark yellow stuff. For anyone unfamiliar, a merguez sausage is a North African lamb sausage, and it’s really, really tasty. I’ve been fortunate to find them in my grocery store, but you can order them online if you cannot. The sausage is cooked up, then skewered, battered in a cornmeal batter and deep-fried. Matt and I just loved them. Such an interesting and refined twist on the old, admittedly unrefined, yet delicious standby. Please do check out Elizabeth’s blog, it’s wonderful!
Source: Diplomatic Kitchen
8 oz. package merguez sausages, left whole, cut in half, or cut into thirds, depending on the size of your deep fryer; I had to cut each sausage into thirds
3/4 cup milk
1/8 cup vegetable oil
1 large egg
3/4 cup flour and some more on a small plate for coating the sausages before dipping them in the batter
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon sugar
Canola oil for deep frying
Whole-grain mustard, for serving
Preheat a large skillet over medium-high heat. Prick the sausage casings all over with a fork. Saute the merguez until just cooked through. Remove to a paper-towel lined plate.
In a large bowl, combine the milk, vegetable oil, and egg; whisk to mix thoroughly. In a smaller bowl, combine the 3/4 cup flour, cornmeal, baking powder, salt, and sugar. Add the dry ingredients to the wet, and whisk to combine.
Add the extra flour to a shallow plate.
Prepare your deep fryer according to manufacturer’s instructions. You want the oil heated to about 375 F.
Skewer each sausage piece. Thoroughly dredge each skewered sausage in the flour, then top off the excess.
Dip each skewered sausage into the batter. Turn to coat thoroughly.
Carefully drop the battered skewers into the hot oil and fry until golden brown, 3-4 minutes each. Work in batches if necessary.
Drain the fried sausages on a paper towel lined plate and let cool a few minutes.
Serve hot with whole-grain mustard for dipping, and pickle spears on the side.