Cookbook Thursday: Chefs Colby and Megan Garrelt share classic American recipes in 'Made in America'

Take two James Beard chefs and some great American classics and you get “Made in America: A Modern Collection of Classic Recipes” (Andrews McMeel). These heirloom recipes were collected by Kansas City chef and recipient of the 2013 James Beard award for Best Chef Midwest, Colby Garrelts and his wife, Megan, a James Beard semifinalist for Best Pastry Chef. The cookbook contains 50 handcrafted classic recipes redefined by easy, chef inspired techniques, quality ingredients, and a love for regional flavors from their Midwestern roots.

Some of the recipes include pan-fried barbecue pork chops with tomato horseradish sauce, spicy tomatoes and burnt-end hash with fried eggs, biscuits and gravy and corn fritters with fresh sheep’s milk cheese, the recipe of which follows. There’s also dessert recipes such as lemon meringue pie and chocolate butterscotch cookies, plus cocktails such as Bloody Mary, The State Fair and the Pimm’s Cup.

Corn Fritters with Fresh Sheep's Milk Cheese

From “Made in America: A Modern Collection of Classic Recipes”

Makes 14 fritters
1/2 cup yellow cornmeal
1/2 cup unbleached all-purpose flour
1/4 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 large egg, beaten
1/2 cup buttermilk
1/4 cup sliced scallions
Canola oil, for frying
1 cup fresh sheep's milk cheese or ricotta

Directions: In a medium bowl, mix together the cornmeal, flour, sugar, salt and baking soda. Make a well in the center and add the egg and the buttermilk, mixing gently for about eight strokes, being careful not to overmix. Fold the scallions into the batter.

Fill a large, deep sauté pan halfway with the oil and heat over medium heat. A home fryer may also be used to fry the fritters, using canola oil to fill the oil chamber to the manufacturer's recommended fill line and heating the fryer to 350 degrees.

Using 2 tablespoons carefully add dollops of the cornmeal batter to the hot oil, about four at a time. Fry the fritters for 2 to 3 minutes on each side, until golden brown. Drain on a plate lined with paper towels. Repeat until the batter is all used.
          To serve, place warm fritters in a basket or serving bowl and serve with a bowl of fresh sheep's milk cheese alongside.

Chere Dastugue Coen is the author of "Forest Hill, Louisiana: A Bloom Town History," "Exploring Cajun Country: A Historic Guide to Acadiana" and "Haunted Lafayette, Louisiana" and co-author of "Magic's in the Bag: Creating Spellbinding Gris Gris Bags and Sachets." She also writes Louisiana romances under Cherie Claire, including "A Cajun Dream" and "The Letter." Write her at cherecoen@gmail.com.