Sweet Corn Pudding

Other, Side Dishes

Corn Pudding

 

Adapted from Seriously Simple Parties by Diane Rossen Worthington

I made this corn pudding as a side dish for the Whole Slow-Roasted Salmon with Buttermilk Garden Herb Dressing for “Thanksgiving dinner.” It was a great discovery. It’s simple, quick, with little hands-on time and delicious. After seeing several other corn pudding recipes, what surprised me about this one is that it has no butter. Enjoy!

Ingredients:

  • 4 cups corn kernels
  • 4 large eggs
  • 2 cups of milk
  • 2 tbsp fresh basil, finely chopped
  • ¼ cup cornmeal
  • ¼ cup all-purpose flour (I used whole wheat instead)
  • ¼ tsp baking powder
  • 1 ¾ tsp salt
  • Freshly ground black pepper, to taste

Directions:

  1. Preheat the oven to 350F (177C).
  2. Combine the corn kernels, eggs, milk, basil, cornmeal, flour, baking powder, salt and pepper in the bowl of an electric mixer or blender. Mix or blend the mixture at low speed until very smooth.
  3. Grease an 8-inch baking dish. Pour the pudding mixture into the dish.
  4. Put the dish in a larger pan. Put the pan in the oven and pour enough hot water into the larger pan to come about halfway up the sides of the baking dish.
  5. Bake the pudding for about 50 minutes until a toothpick inserted in the middle comes out clean and the top is golden brown. Serve immediately.

 

Comments: This is truly a very easy and versatile dish. It goes well as a side dish for chicken, fish and meat but can also be served a main course. This corn pudding is great hot out of the oven but can also be served at room temperature at a summer party, for example. You can make it up to 4 hours ahead and kept covered at room temperature. You can later reheat it at 350F for 10 to 15 minutes.

Corn Pudding pedazo

 

 

Advertisements

Whole Slow-Roasted Salmon with Buttermilk Herb Dressing

Fish

Whole Slow-Roasted Salmon with Buttermilk Garden Herb Dressing

 

Adapted from Seriously Simply Parties by Diane Rossen Worthington

I prepared this fish for “Thanksgiving dinner” along with a Sweet Corn Pudding. It is a seriously easy recipe. The most complicated part is making the dressing and even that is very easy. Never before had I slow roasted salmon but it was a great discovery. It gives the salmon a delicious “creamy, moist texture.”

Buttermilk Garden Herb Dressing

Ingredients:

  • ½ cup plain Greek nonfat yogurt
  • ½ cup mayonnaise
  • 1 cup buttermilk
  • 1 tsp Dijon mustard
  • 1 tsp rice wine vinegar
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh basil, finely chopped
  • Salt
  • Ground white pepper

Directions:

  1. Combine the yogurt, mayonnaise, buttermilk, mustard, vinegar, chives and basil in a medium bowl and whisk until blended.
  2. Season with salt and pepper.
  3. Cover and refrigerate until ready for use.
Slow-Roasted Salmon w: Corn Pudding

The Salmon with Sweet Corn Pudding

 

The Salmon

Ingredients:

  • 1 lb salmon fillet
  • A pinch of salt
  • Freshly ground black pepper, to taste
  • 1 tsp olive oil
  • Parsley sprigs for garnish
  • ½ lemon, cut into quarters
  • Buttermilk Garden Herb Dressing (recipe above)

Directions:

  1. Preheat the oven to 275F (135C).
  2. Rub the salmon with the salt, pepper, and olive oil.
  3. Place the salmon, skin-side down, on a foil-lined baking sheet.
  4. Roast for 26 to 32 minutes until flaky and just cooked through. The salmon will appear moist.
  5. Cut the salmon into 4 serving pieces and arrange on a platter. Garnish each piece with parsley and 1 lemon wedge. Serve with the herb dressing.

 

Comments: This fish is great warm but can also be served cold. At first I was a bit hesitant about the dressing because I really hate mayonnaise, but it really gives the fish a great boost of flavor. When making the dressing, you can substitute the buttermilk for a tablespoon of lemon juice plus milk to equal 1 cup. It might give the dressing a more liquid consistency but it still Works for the fish. The original recipe also has 1 tablespoon of dill, which I omitted because my mom doesn’t like it. You can substitute the basil for parsley if you prefer as well. This dressing is great for eating with vegetables too.

Slow-Roasted Salmon pedazo

Pumpkin Pie

Sweet Pies and Tarts

Pumpkin Pie

 

Adapted from Libby’s

We have never celebrated Thanksgiving in my family, but, having been exposed to the American culture, there’s one thing we love: pumpkin pie. Even though this is a simple recipe adapted from a can label, it is the best pumpkin pie I have ever had. All the other pies I’ve tried didn’t have the right crust or used canned pumpkin instead of the real thing or used too many spices. My mom’s pumpkin pie is one of my absolute favorite pies, no competition.

Pie Crust

Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1/8 tsp salt
  • ¾ cup cold butter, cut into cubes
  • ¼ – ½ cups sugar, to taste
  • 6-7 tbsp cold tap water

Directions:

  1. Add the flour, salt, butter and sugar into the bowl of a food processor.
  2. Add 6 tablespoons of water to the food processor and pulse until the dough sticks together.
  3. Roll out the dough into disk on a lightly floured surface.
  4. Roll the dough up on your rolling pin and unroll it over a greased 9-inch pie pan. Flute the edges.
  5. Chill while preparing the filling.

Pumpkin Pie Filling

Ingredients:

  • ¾ cups sugar
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • 2 eggs
  • 1 ¾ cups (15 oz.) pumpkin, cooked (look at comments)
  • 1 ½ cups evaporated milk

Directions:

  1. Combine the sugar, salt, cinnamon, ginger and cloves in a medium bowl.
  2. Beat the eggs lightly in a large bowl.
  3. Stir in the pumpkin and sugar-spice mixture.
  4. Gradually stir in the evaporated milk.

Pumpkin Pie II

Assembling and Cooking the Pie

Ingredients:

  • Pie crust (recipe above)
  • Pumpkin pie filling (recipe above)

Directions:

  1. Preheat the oven to 425F (218C).
  2. Pour the pumpkin pie filling into the pie shell.
  3. Bake the pie in the preheated oven for 15 minutes. Then reduce the temperature to 350F (177C) and bake for 40 to 50 minutes until a knife inserted in the center comes out clean.
  4. Cool for 2 hours.
  5. Serve chilled.

 

Comments: I can’t stress enough how good this pie is. If you are a bit skeptical about it being pumpkin, please try it before making judgments. At home we tend to like the crust slightly sweet because it gives the pie a boost of flavor. However, if you prefer, you can omit the sugar in the dough recipe. Cooking pumpkin is similar to cooking potatoes; cut the pumpkin into cubes and cook it in boiling water until easily pierced with a fork. You don’t want to overcook the pumpkin because the final step is to mash and sieve it. For the pumpkin pie filling you can also use canned pure pumpkin (NOT pumpkin pie filling), but using the real thing makes a huge difference.

Pumpkin Pie piece

Tarte Tatin

Sweet Pies and Tarts

Tarte Tatin

Adapted from Julia’s Kitchen Wisdom by Julia Child

This is the famous upside-down Apple tart. The mélange of flavors is spectacular: the crust, the baked apples, the caramel…I had once attempted the tarte tatin by following the recipe of another book but it didn’t come out to well; I lacked culinary experience and the utensils. However, this time it really came out well. We were all delighted and I would definitely make it again. It is a good dinner party dessert.

The Dough

Ingredients:

  • ¾ cups flour
  • ¼ cup cake flour
  • ½ tsp salt
  • 3 oz (3/4 stick) chilled unsalted buter, diced
  • 2 tbsp chilled vegetable shortening
  • ¼ cup ice water

Directions:

  1. Drop the flours, salt and butter in the bowl of a food processor fitted with a steel blade. Pulse 6 times to break up the butter.
  2. Add the shortening, turn on the machine and immediately pour in the ice water, pulsing 3 times.
  3. Remove the cover. The dough should look like a mass of smallish lumps and should just hold in a mass when you press a handful together. If it’s too dry, pulse in droplets of water.
  4. Turn the dough onto your work surface. With the heel of your hand, rapidly and roughly push egg-size blobs out in front of you. Gather the dough into a relatively smooth cake. Wrap it in plastic and refrigerate for at least 2 hours.

The Tart

Ingredients:

  • 6 Golden Delicous apples
  • Grated zest of 1 lemon
  • Juice of 1 lemon
  • 1½ cup sugar, divided
  • 6 tbsp butter
  • Chilled dough (recipe above)

Directions:

  1. Preheat the oven to 425F (218C).
  2. Slice the halves of the cored and peeled apples into 4 lengthwise wedges each. Toss the apple slices with the lemon zest, lemon juice and ½ cup of sugar. Macerate for 20 minutes, then drain.
  3. Heat the butter in a heavy ovenproof 9-inch skillet over high heat. Stir in the remaining 1 cup of sugar. Cook until the syrup bubbles and turns caramel-brown.
  4. Off the heat, arrange a layer of apple slices in a neat pattern on the caramel coating. Arrange the rest of the apples fairly neatly on top.
  5. Return over medium-high heat. Cook for about 25 minutes, covering the pan after 10 minutes. Press down on the apples every several minutes as you baste them with exuded juices. Remove from heat when the juices are thick and syrupy.
  6. Roll the chilled dough into a circle, 3/16 inch thick and 1 inch larger than the top of the skillet. Drape it over the apples, pressing the edge of the dough between the apples and the inside of the skillet. Cut 4 small steam holes on top.
  7. Bake in the preheated oven for about 20 minutes until the pastry has browned and crisped.
  8. Unmold onto a serving dish so that the pastry is on the bottom.

 

Comments: For this recipe, the ovenproof skillet is essential. The first time I attempted at making a tarte tatin, a major problem I had was that I didn’t have the right skillet; that complicated things. I especially like this tart hot, but it is also good warm or even cold. I do not like eating desserts with whipped cream or ice cream, but it is suggested in the book. My parents tried it with vanilla ice cream and liked it.

 

Homemade Pizza

Pizza, Vegetarian

Pizza

 

Adapted from Julia’s Kitchen Wisdom by Julia Child

The recipe for the pizza dough can also be used to make white bread, French breads and rolls. I decided to make it with whole-wheat flour but the original recipe calls for white all-purpose or bread flour plus 1 tablespoon of whole-wheat flour.

The Dough

Ingredients:

  • 1 package (a scant tablespoon) active dry yeast
  • 1/3 cup tepid water
  • Pinch of sugar
  • 1 cup cold water
  • 1 lb whole-wheat flour
  • 2¼ tsp salt

Directions:

  1. Proof the yeast in the tepid water with the sugar for 5 minutes. After this time, it should start to bubble. Then stir in the cold water.
  2. Measure the flour and salt into a food processor with a Steel blade. With the machine running slowly, process in the yeast and water until the dough balls up on the top of the blade. You may need to add some more droplets of cold water. Let it revolve 8 times. Stop the machine and feel the dough, which should be soft and pliable. If it’s damp and wet, process in a tablespoon or so more of flour; if the dough is dry, add a Little more cold water. Let rest for 5 minutes.
  3. Process the dough for about 15 more seconds. Remove it to a floured board or counter and let it rest for 2 minutes. Knead it vigorously by hand about 50 times by folding it over on itself and pushing it out in front of you with the heels of your hands. When you are done, it should be smooth and elastic but should hold together when stretched.
  4. Turn the dough into a 4-quart fairly straight-sided ungreased bowl. Cover the bowl with plastic wrap and a towel. Leave in a draft-free place for about an hour. The dough will rise to about 1½ times its original volume.
  5. Turn the dough out onto a lightly floured surface. Push and pat it into a 14-inch rectangle and fold it into 3 like a business letter. Repeat this process one more time and return it to the ungreased bowl. Cover it and let it rise once more for another hour and a half. The dough is ready when it has almost tripled in volume.

 

Shaping the Pizzas

Ingredients:

  • Pizza dough (recipe above)
  • Tomato sauce (or other sauce of your choice)
  • Grated mozzarella cheese
  • Toppings of your choice
  • Dried oregano
  • Dried basil
  • Dried rosemary
  • Paprika

Directions:

  1. Set the rack on the lower-middle level of the oven and preheat it to 450F (232C).
  2. Form the dough into 2 smooth balls and let rest, covered for 10 minutes.
  3. Place the balls of dough on 2 separate greased 16-inch pizza pans. Stretch and press the dough into a thin disk on the pan.
  4. Spread the tomato sauce over one of the stretched pizza doughs. Top it with mozzarella cheese. Add any other toppings you like. Finally, sprinkle the seasonings on top.
  5. Bake in the preheated oven for 10 to 15 minutes until the top is bubbling, the edges have puffed and the bottom is crisped. Prepare the second pizza while the first is baking.

 

Comments: This comes out as a thin, crispy pizza. If you want a spongier crust, you can try using the entire dough recipe for 1 pizza or use a smaller pizza pan. This time, I topped the pizza with sautéed onions and sliced bell peppers. One of my favorite pizzas is what we call in Argentina fugazzeta that is topped with an overwhelming amount of onions. Another personal favorite is one I have made several times at home: goat cheese, apple slices and sautéed or caramelized onions. At one restaurant, I always order the Gorgonzola and pear pizza which is also a fabulous combination. Feel free to be adventurous!

Pizza pedazo

Spicy Chicken Enchiladas

Poultry

Spicy Chicken Enchiladas

Adapted from Betty Crocker’s Fall Baking

 I tend to like vegetable enchiladas more than mea tones; I love one recipe I found for zucchini enchiladas. However, these chicken enchiladas really are great. I really love the blend of sour cream with the salsa and the cheese topping. This recipe will take you about 40 minutes to make once you have cooked the chicken.

Ingredients:

  • 1½ cups sour cream
  • 1 can (14.5 oz) fire roasted diced tomatoes, drained
  • 2½ cups shredded Mexican cheese blend
  • 1 tsp chipotle seasoning blend
  • 3 cups shredded cooked chicken
  • 1 ½ cups mild salsa (such as Old El Paso)
  • 8 8-inch tortillas (Old El Paso flour tortillas for burritos)
  • Sliced green onions

Directions:

  1. Preheat the oven to 350F (177C). Grease a 13×9-inch glass baking dish with cooking spray.
  2. In a large bowl, mix the sour cream, tomatoes, 1 cup of cheese and the seasoning blend. Stir in the chicken.
  3. Spread ½ cup of the salsa in the baking dish. Spoon ½ cup of the chicken mixture down the center of each tortilla. Roll them up and place the enchiladas, seam side down, over the salsa in the baking dish. Spoon the remaining 1 cup of salsa over the enchiladas and top with the remaining 1½ cups of cheese.
  4. Bake in the preheated oven for 20 minutes until the cheese is melted and the enchiladas are thoroughly heated. Garnish with the green onions.

 

Comments:

This recipe is pretty straightforward. The only suggestion I can think of is that it is best to use freshly cooked chicken. I have used previously cooked and frozen chicken and it does not taste the same. However, if you are in a rush, you can cook the chicken ahead of time, freeze it and thaw it to make the enchiladas. We had the enchiladas with salad but I think they might go well with rice as

Riz à l’Orientale

Other

(Vegetarian Rice Bowl)

Riz à l'Orientale

 

Adapted from Mastering the Art of French Cooking by Julia Child

This is a very simple meal. What takes the longest I think is actually just cooking the rice. It reminded me of an Asian-style rice that is quite common in Spain: arroz a las tres delicias. I love the combination of vegetables, rice and omelette. It also has a nice presentation, I think.

Yield: 4 servings

Ingredients:

  • 4 cups hot cooked rice
  • 1 cup minced onions cooked in butter and mixed herbs
  • 1 cup diced eggplant, sautéed in oil
  • 12 cherry tomatoes, halved
  • Salt, to taste
  • Pepper, to taste
  • 2-3 eggs
  • 1 tbsp butter

Directions:

  1. With the rice in a saucepan, fluff in the onions, eggplant and cherry tomatoes. Season to taste. Keep warm while you prepare the omelette
  2. To prepare the omelette, beat the eggs, a pinch of salt and a pinch of pepper in a mixing bowl until the whites and yolks are just blended.
  3. Place the butter in a 7-inch omelette pan and set over very high heat. As the butter melts, tilt the pan in all directions to film the sides. When the foam has almost subsided in the pan and butter is about to color, it is hot enough to pour in the eggs.
  4. Hold the panhandle with your left hand, thumb on top, and immediately start sliding the pan back and forth rapidly over the heat. At the same time, a table fork in the right hand, its flat side against the bottom of the pan, stir the eggs quickly to spread them continuously all over the bottom of the pan as they thicken. In 3 or 4 seconds, they will become a light, broken custard.
  5. Lift the handle of the pan to tilt it at a 45-degree angle over the heat and rapidly gather the eggs at the far lip of the pan with the back of your fork. Still holding the pan tilted over the heat, run your fork around the lip of the pan under the far edge of the omelette to be sure it has not adhered to the pan.
  6. Give 4 or 5 short, sharp blows on the panhandle with your right fist to loosen the omelette and make the far edge curl over onto itself. If it doesn’t, use the fork or a spatula to help you.
  7. Hold the pan tilted over the heat for a few more seconds to brown the bottom of the omelette very lightly.
  8. Transfer the omelette to a warm plate and cut into strips.
  9. Spoon the rice into 4 warm bowls. Decorate with the omelette strips.
  10. Serve with chopsticks and, if desired, soy sauce.

 

Comments: This is honestly a very easy and fast meal. It might look a bit intimidating with so many steps involved in making the omelette, but don’t worry. I do recommend that you study the steps for making the omelette before hand because you cannot stop to read the directions while you are making it.