It’s that time of year again, when enterprising cooks go all-out to make the food match the flag. It’s a cute enough idea, but most of us seem to run into trouble on the “blue” end of things. Whose idea was it to add blue to our country’s flag, anyway? Didn’t Betsy Ross stop to think about the fact that there just aren’t that many blue foods?
Let’s start with the most obvious incarnation of red-white-and-blue foods – those using blueberries. Our favorite recipe this week has to be the red-and-white pancake stack created by i am mommy and featured yesterday by Slashfood. The “red velvet” pancakes are made using cocoa powder and beetroot (or red food coloring if you want). Extra bonus points if you actually have blueberry syrup on hand to use.
We’ve seen a few people do variations on the next idea – red, white, and blue potato salad – but we liked this incarnation from Recipetips.com the best. When you lay all three colors out side by side you get a nice presentation (although you run the risk of running out of the blue potatoes first – who wouldn’t want to eat blue potatoes first?). We know not everyone loves a mayonnaise-based potato salad, but this one cuts it down with a mix of mayonnaise and yogurt. Plus the addition of feta cheese makes for a nice “white” contrast.
We had heard about the next idea, using blue corn tortilla chips for the “blue” and making a fruity “red” salsa, but we couldn’t find a recipe that we really liked, so we were forced (!) to experiment. The result is Blue Corn Tortilla Chips with Chili-Plum Salsa and Sour Cream. It’s just hot enough to have a little bit of a bite, but the sour cream cuts the heat, and no one in the house seemed to have a problem with it when coming back for seconds.
Blue Corn Tortilla Chips with Chili-Plum Salsa and Sour Cream
4 fresh ripe plums, coarsely chopped
1/2 red bell pepper, diced
1/4 cup chopped green onions
1 tablespoon sesame chili oil
Juice of one lime
1/2 teaspoon sugar
1/4 cup plain yogurt
1/4 cup sour cream
Blue corn tortilla chips
Toss the plums, red pepper, and green onions in a small bowl. In a measuring cup, whisk together the sesame chili oil, lime juice, and sugar. Pour dressing over the plum mixture and toss together. In a separate bowl, mix together the yogurt and sour cream; then add as a garnish on top of the salsa. Serve with blue corn tortilla chips.
Fun Food Saturday: Because food should be fun.