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Archive for the ‘Side Dishes’ Category

Corn Chowder

CORN CHOWDER

Ingredients:

Two 10-ounce packages frozen corn, thawed (I thawed mine in the microwave)
1/4 cup sugar
1 and 1/4 teaspoons salt
4 large eggs
2 cups milk
1/4 cup butter, melted and cooled (1/2 stick)
1/4 cup fresh chives, chopped
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 pinch of grated nutmeg

Method:

1. Preheat oven to 350ºF. Butter a 1 and 1/2-quart baking dish. (I used my square corning ware dish)

2. In a food processor or blender, pulse or chop 1 of the packages of corn until coarsely chopped, then transfer to a mixing bowl. Add the remaining package of corn and sprinkle with the sugar and salt; stir to combine.

3. Whisk together the eggs, milk, butter, chives, flour, and vanilla and combine with the corn. Pour the mixture into the baking dish and sprinkle with nutmeg. I sprinkled chopped fresh parsley over the top.  Bake in the center of the oven until the center of the pudding is just set, about 45 minutes.

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POTATO SQUASH AND GOAT CHEESE GRATIN 

Potato, Squash and Goat Cheese Gratin

Ingredients:

2 medium yellow squash
4 small to medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt and pepper
1/4 cup whole milk
1/3 cup freshly grated parmesan cheese
1 tablespoon thinly sliced basil, optional

Preheat oven to 400 degrees.

Method:

Use a mandoline or chef’s knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

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