“Call it punk domesticity, urban domestics, hipsters with Mason jars. . .” writes Karen Solomon in the introduction to her new book, “Can It, Bottle It, Smoke It,” (Ten Speed Press). Clear instructions and nice pictures accompany recipes for jams, sodas, pickles, pastrami and more. Never thought you’d want to make your own cornflakes? Think again!
Cornflakes
From “Can It, Bottle It, Smoke It,” by Karen Solomon. Makes about 9 ounces. Takes 15 minutes.
Ingredients
2/3 cup corn flour or finely ground cornmeal
2 teaspoons kosher salt
1/4 cup sugar
11 ounces water
Directions
Preheat the oven to 350 degrees and oil two large rimmed baking sheets.
Combine the flour, salt, sugar and water in a bowl and stir with a fork until smooth. Divide the batter evenly between the prepared pans. Tilt the pans to distribute the batter evenly over the entire surface of the pan. If needed, use a bowl scraper or spatula to help with this task.
Bake until the edges are brown and the cereal starts to pull away from the sides of the pan, 11 to 13 minutes.
Let the pans sit for about 30 seconds after you remove them from the oven. Use a spatula to lift up the cereal sheets and break them into bite-size flakes in the pan. Eat immediately.
