Ingredients
- 2 cans kernel corn
- 2 cans creamed corn
- 2 eggs
- 1/2 stick melted butter
- 1 c. chopped onion
- green chilies to taste
- salt
- 1 1/2 c. cheddar cheese (optional)
Preparation
Mix and bake at 350 until bubbly.
Mix and bake at 350 until bubbly.
Optional: sliced avocado to garnish. Can be served with salsa.
Combine salad ingredients in large bowl. Combine dressing ingredients and stir in. Refrigerate - it is better the second day.
1. Season the cabrito and pork with the salt and pepper and refrigerate. In a skillet, heat the olive oil over medium-high heat, add the shallots and garlic and cook until softened, about 5 minutes. Add the sage and cook for a minute. Add the red wine and simmer until reduced by one-third. Transfer to a small bowl and chill until very cold.
2. Toast the coriander, fennel, paprika and pepper flakes in a dry skillet until fragrant, 2 minutes. Grind the spices and add them to the meat. Stir in the shallot-wine mixture. Freeze the mixture for 15 minutes.
3. Preheat the oven to 325 degrees. Using a coarse attachment on a meat grinder, grind the meat into a mixing bowl. Using the paddle attachment on an electric mixer, whip the meat at medium speed until the meat pulls away from the sides of the bowl. Lightly oil an 8-by-4-inch loaf pan. Pat the meat into the pan, then bang the pan on the counter to remove air pockets. Top the paté with the bacon, tucking in the ends.
4. Place the pan in a larger baking dish and add hot (not boiling) water, enough to come halfway up the pan. Bake until the paté reaches an internal temperature of 165 degrees, about 1 hour; begin checking after 45 minutes, since cooking times may vary. Cool the paté for an hour, wrap in plastic and refrigerate overnight. Serves 12. Adapted from Lou Lambert, chef and owner of Lambert’s Downtown Barbecue.
New York Times
1. Prep: Snap the woody bottom off each asparagus stalk and discard. Clean stalks with a vegetable peeler. Trim off tips and set aside.
2. Simmer: Settle stalks in a large saucepan. Pour in broth. Bring to a boil, reduce heat, cover and simmer until very soft, 40-45 minutes. Don’t be alarmed by long cooking time. It’s necessary to a smooth soup.
3. Boil: Meanwhile, drop asparagus tips into fast-boiling, lightly salted water and cook until bright green and just tender, 5 minutes. Drain and set aside.
4. Blend: Using a food processor, immersion blender or the standard sort, swirl smooth broth and stalks. Keep warm.
5. Thicken: In a large heavy saucepan melt butter. Add flour and whisk, without browning, 2 minutes. Pour in pureed stock all at once and bring to a boil. Cook over low heat until slightly thickened, 5 minutes.
6. Spike: Season soup with salt, pepper, and a squeeze of lemon. Stir in herbs, cream and reserved asparagus tips. Enjoy fully dressed, or not.
Heat the water to boil in a large saucepan. Add the quinoa and curry powder; lower heat to a simmer. Cover pan; cook 20 minutes. Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl; arrange on top of quinoa, or stir all ingredients together. Serve drizzled with dressing.
Yogurt-cumin dressing: Combine 1 c. plain non-fat yogurt, 1/2 c. chopped fresh cilantro, 3 tsp. lemon juice, 1 tsp. each grated lemon zest and hot chili sauce, and 1/4 tsp. ground cumin in a small bowl. Refrigerate before serving.
You can substitute a 4-oz. piece of cooked salmon, tuna, or other fish for the chickpeas. Also, the dressing is optional.
Chicago Tribune
Crust:
Filling:
Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter, yolks, and egg. Blend until moist clumps form. Knead dough into ball and flatten into disk. Wrap and chill at least 30 minutes and up to 1 day.
Roll out dough on lightly floured surface to 14-inch round. Transfer to 10-inch diameter tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in, pressing to form double-thick sides that extend 1/4-inch above rim. Chill crust 30 minutes.
Preheat oven to 375F. Bake crust 5 minutes. Using back of fork, press up sides of crust if slipping. Bake until golden, pressing up sides and piercing with fork if crust bubbles, about 25 minutes longer. Cool crust completely.
Place chocolate in medium bowl. Bring cream to simmer in saucepan. Pour cream over chocolate; whisk until smooth. Whisk in honey. Pour filling into crust. Chill until set, at least 2 hours and up to 1 day.
Sprinkle tar with pine nuts. Serve with whipped cream.
1. Saute onion til soft. Add farro, saute 1 minute to coat with oil. Add wine and cook until it is absorbed.
2. Stirring often, add water 1 cup at a time as each addition is completely absorbed, about 30 minutes. (Farro should be softly al dente.)
3. Stir in cream, cheese and butter and cook until thick, about 5 minutes. Season to taste with salt and pepper.
Thaw a loaf of dough for about 3 hours on a plate covered with pam-sprayed plastic wrap - it should be thawed, still cool, and not starting to rise much.
Divide dough into 12 pieces. Flatten each piece and put it in your palm to form a cup shape. Then, using a marble-sized piece of dough, spread sesame oil on the surface.
Gather edges together, seal, turn over and pat flatish, place on greased baking sheet. Brush tops of rolls with sesame oil, sprinkle heavily with sesame seeds, cover with cloth and let stand for a couple of hours. They don’t need to rise much, so you have a lot of flexibility with when you get them into the oven.
Bake for about 20 minutes at 350 or until golden brown.
Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.
Bon Appetit, November 2003
Preheat oven to 350°, have all ingredients at room temperature. Grease and flour tube pan. Peel and chop peaches, mix with VANILLA SUGAR in a small bowl, set aside. Sift together flour, baking soda, salt, and CINNAMON, set aside. In a large bowl, cream butter and sugar until well blended, light and fluffy. Add eggs 2 at a time, blending well after each addition. This is the most important part, as the cake will rise much higher if the sugar and butter are well beaten and the eggs are gradually added and well beaten. Starting and ending with dry ingredients, gently blend in flour mixture and peaches, one third at a time. Use a large spoon or blend on lowest speed to just combine these ingredients. Pour into the pan. Make sure not to get batter on the upper part of the tube, which will prevent the cake from sliding out of the pan. Place on middle rack in oven, bake about 70-75 minutes, until cake is browned and springy to the touch, or a thin skewer inserted in the middle comes out clean. Remove from oven, let cool 5-10 minutes, run a butter knife between the cake and the outside wall of the pan, turn pan over onto a rack and let the cake slide out. Turn the cake over at this point if you so desire, and let cool completely. Place the cake on a serving plate. The cake is easiest to cut when cool. That is also the time to sprinkle with powdered sugar if you’d like-though serving the slices warm with a thin pat of butter is quite tasty too.
Penzey’s Spices