Leftover corn on the cob?
You can make an easy corn-souffle!
4 cooked corn -- slice off the kernels and soak all but 1/2 cup in a (one) cup of milk until the milk is reduced. Those milk-soaked kernels grind in a blender or food processor until smooth. Let rest until room temp.
Grind a cup of cheese (we used a very hard, old gouda) for a cup of grated cheese.
While recipe calls for 3 strips of crumbled bacon, I had pancetta left over, about 2 oz
Separate 2 eggs. Carefully!
Combine the milk-soaked and and "blenderized" corn, the left-over corn kernels, egg yolks, pancetta and cheese, with pepper and (basil, thyme, oregano) and allow to rest.
Whisk the egg whites until stiff peaks are formed.
Combine egg whites with the corn mixture, folding per usual.
In a lubed pirex dish combine and cook 35 to 40 minutes at 350F until the souffle just jiggles.
Original recipe calls for 3 egg yolks and 6 egg whites. Economy dictates otherwise.
I had the heel of a gouda which could have served equally well as a heel for one of wifey's shoes. It was well deployed in this simple recipe!
Jack
You can make an easy corn-souffle!
4 cooked corn -- slice off the kernels and soak all but 1/2 cup in a (one) cup of milk until the milk is reduced. Those milk-soaked kernels grind in a blender or food processor until smooth. Let rest until room temp.
Grind a cup of cheese (we used a very hard, old gouda) for a cup of grated cheese.
While recipe calls for 3 strips of crumbled bacon, I had pancetta left over, about 2 oz
Separate 2 eggs. Carefully!
Combine the milk-soaked and and "blenderized" corn, the left-over corn kernels, egg yolks, pancetta and cheese, with pepper and (basil, thyme, oregano) and allow to rest.
Whisk the egg whites until stiff peaks are formed.
Combine egg whites with the corn mixture, folding per usual.
In a lubed pirex dish combine and cook 35 to 40 minutes at 350F until the souffle just jiggles.
Original recipe calls for 3 egg yolks and 6 egg whites. Economy dictates otherwise.
I had the heel of a gouda which could have served equally well as a heel for one of wifey's shoes. It was well deployed in this simple recipe!
Jack
So I often wait until I have 'something to bring to the table' before posting, but sometimes you're running late, there's nothing ready to cook so you improvise. Last night was one of those nights once again. So here is a 'nothing to eat' night around here.
Starting at the top and going around the clock:
CalChi with Craisins
Beef chew
Riceberry with roasted sesame seed and dry roast peanuts
Danish blue
Mini cuke spears
Five minutes to prepare and that includes washing your hands first.
Starting at the top and going around the clock:
CalChi with Craisins
Beef chew
Riceberry with roasted sesame seed and dry roast peanuts
Danish blue
Mini cuke spears
Five minutes to prepare and that includes washing your hands first.
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nope not wood fired at all
pizza oven.
ill,tell you tho. NYC style is better in an electric oven with high temp.
Neapolitan needs super high temp.
and the dough is always double cold fermented.
dude you should see my first pizza. Lol
it took me making around 10 pizzas a week to figure out how to make a really good pizza.
just part of my OCD. I didn’t just want to make any old pizza.
double cold fermented dough. Which sounds gimmicky. But it tastes much better and the most important part, is it’s light. It’s so easily digestible. Why the Italians use started and cold ferment the dough.
attached is one of my first pizzas. Lol
pretty funny when I look at it now.
and the dough after two ferments
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Cal thanks for this thread, it's close to my heart!I'm so sorry, felt more like eating before pictures after copy-catting Manu's paté Berrichon.
The crab looks great.
Jacco, that pie looks wonderful, care to tell what it is? (That is also a request to all the other posters of such great food).
I will have a go at making it this weekend.
It can make a tougher but more flavourful cut of meat, tender and juicy, like no other method. I highly recommend it.