From Foodnetwork.com
3T unsalted butter, plus more for coating
2 medium garlic cloves, finely chopped
1/2 white onion, finely diced
Salt and freshly ground black pepper
3 large eggs
1 cup half and half
1/4 t ground nutmeg
3 cups frozen or fresh sweet corn kernels
3 cups shredded Gruyere (about 4 ounces)
1/4 cup all purpose flour
1. Preheat oven to 400 degrees and arrange rack on bottom rim. Coat a 2 qt baking dish with butter and set aside. Bring a large pot of water, over low heat, to a simmer.
2. Melt 3T butter in a medium frying pan over medium heat. When it foams, add the garlic, onions, salt, and black pepper. Cook until softened, about 5 minutes. Set aside to cool slightly.
3. Separate egg yolks and whites. In a large bowl, whisk the egg yolks, half and half and nutmeg. Stir in the corn, cheese and cooled onion mixture. Finally mix in the flour and combine well.
4. Beat the egg whites until they just hold onto the whisk. Stir in about 1/3 of whites into the batter, then gently fold in the rest of the whites. Transfer the batter into the prepared dish and set inside a roasting pan or baking dish. Fill the pan halfway with simmering water and put in the oven. Bake until the pudding is golden brown and set in center, about 30-45 minutes.
Saturday, November 15, 2014
Sweet Potato and Chipotle Soup
Courtesy of Martha Stewart (.com)
2T Olive oil
1 medium white onion
Coarse salt and black pepper
2t ground cumin
2 garlic cloves, minced
2t ground cumin
4-5 sweet potatoes (2 lbs total), peeled and cut
1 chipotle chile in adobo, chopped
7 cups low-sodium chicken broth
Sour cream, for serving
1. In a large Dutch oven or heavy pot, heat 1 T oil over medium high heat. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20-25 minutes.
2. Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream, if desired.
2T Olive oil
1 medium white onion
Coarse salt and black pepper
2t ground cumin
2 garlic cloves, minced
2t ground cumin
4-5 sweet potatoes (2 lbs total), peeled and cut
1 chipotle chile in adobo, chopped
7 cups low-sodium chicken broth
Sour cream, for serving
1. In a large Dutch oven or heavy pot, heat 1 T oil over medium high heat. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20-25 minutes.
2. Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream, if desired.
Green Bean Casserole from Scratch
Found for thanksgiving on www.thegalleygourmet.net
***Note: Blogger won’t let me edit the directions but don’t miss this important step which I left out before. When you add the heavy cream, also add the chicken stock. Cook down, then whisk in the flour to thicken. Very important or you will have green bean soup! Which I realized at 7:00 am the day of 2018 Thanksgiving.
Green Bean Casserole from Scratch
Topping:
1 cup Panko bread crumbs
2 T unsalted butter, softened
3 cups of canned fried onions
Salt and Pepper
Beans and Sauce:
2 lbs fresh green beans, trimmed and halved
3T unsalted butter
8 oz. white button mushrooms, finely diced
2 small shallots, finely diced
4 medium garlic cloves, minced
3 T unbleached all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups heavy cream
1/2 cup grated Gruyere cheese
2 teaspoons soy sauce (optional)
1. For the topping, In a bowl of a food processor, combine the butter and panko. Add the fried onions, salt, and pepper and pulse just until coarse crumbs form, set aside.
2. With oven rack in middle position, preheat the oven to 425. Fill a large bowl with cold water and ice, set aside. Bring water to a boil in a large pot. Add salt and beans. Cook until beans are bright green and tender about 6-9 minutes. Drain beans and immediately plunge into the ice water to stop cooking process. Drain completely.
3. Melt butter over medium-high heat until foaming subsides. Add mushrooms, shallots and garlic. Saute until mushrooms release moisture and liquid evaporates, about 6 minutes. Add cream, reduce heat to medium, and simmer until sauce has thickened, about 10 minutes. Add cheese and stir until melted, about 1 minute. Stir in the soy sauce. Season with salt and pepper.
4. Add the green beans to the sauce and gently toss to coat. Transfer to a 9x13 baking dish. Sprinkle the topping over the beans and bake until the top is golden and the sauce is bubbling, about 15 minutes. Allow to cool for 5 minutes.
***Note: Blogger won’t let me edit the directions but don’t miss this important step which I left out before. When you add the heavy cream, also add the chicken stock. Cook down, then whisk in the flour to thicken. Very important or you will have green bean soup! Which I realized at 7:00 am the day of 2018 Thanksgiving.
Green Bean Casserole from Scratch
Topping:
1 cup Panko bread crumbs
2 T unsalted butter, softened
3 cups of canned fried onions
Salt and Pepper
Beans and Sauce:
2 lbs fresh green beans, trimmed and halved
3T unsalted butter
8 oz. white button mushrooms, finely diced
2 small shallots, finely diced
4 medium garlic cloves, minced
3 T unbleached all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups heavy cream
1/2 cup grated Gruyere cheese
2 teaspoons soy sauce (optional)
1. For the topping, In a bowl of a food processor, combine the butter and panko. Add the fried onions, salt, and pepper and pulse just until coarse crumbs form, set aside.
2. With oven rack in middle position, preheat the oven to 425. Fill a large bowl with cold water and ice, set aside. Bring water to a boil in a large pot. Add salt and beans. Cook until beans are bright green and tender about 6-9 minutes. Drain beans and immediately plunge into the ice water to stop cooking process. Drain completely.
3. Melt butter over medium-high heat until foaming subsides. Add mushrooms, shallots and garlic. Saute until mushrooms release moisture and liquid evaporates, about 6 minutes. Add cream, reduce heat to medium, and simmer until sauce has thickened, about 10 minutes. Add cheese and stir until melted, about 1 minute. Stir in the soy sauce. Season with salt and pepper.
4. Add the green beans to the sauce and gently toss to coat. Transfer to a 9x13 baking dish. Sprinkle the topping over the beans and bake until the top is golden and the sauce is bubbling, about 15 minutes. Allow to cool for 5 minutes.
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