Corn Pudding

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  • 2 cups of kernels (fresh is best but frozen is ok)
  • 1 cup of shredded cheese (any cheese you want) I used mozzarella
  • 1 cup of milk (I used silk coffee creamer as it is all I had)
  • 2 eggs
  • 1 chopped green bell pepper but any pepper is ok
  • 1/2  med yellow onion chopped
  • 2 cloves of garlic minced
  • 1/3 cup flour
  • pinch of cayenne
  • pinch of fresh ground black pepper
  • pinch of salt

Preheat oven at 375 degrees. Prepare pan with butter or olive oil. This makes a 9 inch pie pan or oval of same size.

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Whisk eggs and milk and set aside. In a large bowl mix remaining ingredients.

Add egg mixture to corn mixture fold until mixed then pour in pan.

Bake for 45 minutes or until set.

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Butternut Squash Spinach Cheese Tart

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This recipe was inspired by the book The Great British Farmhouse but I ended up making so many substitutions that it is now a warm delicious mess of wonderfulness replica.

Pressed for time and not wanting to convert grams into ….what ever it is that I had to convert it to and Celsius into Fahrenheit and blah blah blah.(insert lazy and ignorant here)  I went with, Oh screw it! I’ll make up my own!…… but of course using some or most of their instructions.

Conversions:

Sour cream/whipping cream combo instead of double cream: I used sour cream instead of double cream because I had no idea what the British mean by double cream. Whatever! My conversion turned out great. My brain said, Sour cream + whipping cream = double cream. voila!

Bought pie shells instead of their wholemeal pastry…(who has time?)

Here is what I did:

Ingredients:

  • shallot chopped in small pieces (their recipe calls for red onions cut into long pieces but I had a shallot so thus the substitute)
  • 1 half or as much as you want. Butternut squashed in small cubes
  • 2tbsps olive oil
  • 1.5 cup (a huge salad bowl full) Spinach from my garden (added the “from my garden to impress”.  Insert applause please)
  • 1.5 cup Shredded strong flavored cheese I used NO WOMAN BEECHER’S Cheese
  • 4 eggs (organic free range blah blah)
  • 1cup of sour cream and 1/2 cup of whipping cream whipped together
  • salt and pepper freshly ground
  • store bought pastry shell 9″ I used a regular pie dish as well

Preheat oven to 375 F.

In a large bowl mix 1 tbsp of olive oil, squash, onions, salt and pepper. Spread on a lined cookie sheet. Roast for 20 minutes or until done.

I baked the pastry for 8 minutes just to get is a bit cooked.

Meanwhile in a large skillet cook the spinach until welted, put in a strainer and squeeze the life and juice out of it. Set aside on paper towels. Image

Once squash and onions are out of the oven spread evenly over almost cooked pastry.

Add spinach spreading evenly.Image

add shredded cheese spreading evenly

In a separate bowl whip the eggs, whipping cream, sour cream and more salt and pepper or whatever else seasoning you like. I didn’t use garlic but I am sure it would be great too.

Pour egg mixture over the cheese and bake for 35 to 40 minutes. I just watched it until the entire thing looked brown and firm.Image

Serve warm. Store in fridge and serve the next day. We had it for breakfast (it has eggs right?) and it was even more fabulous.

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Enjoy!

For desert I made peach cobbler with rum cream sauce and used the second pastry. No waste!