Cooking from Scratch
On Sundays, we like to have rather more special dinners than those we eat on other days. Perhaps something like risotto or homemade pizza, two of our favorite dishes. The dinners don’t have to be fancy, just something that we think is nice. This past Sunday, as we were thinking about what to have for dinner, and what we have in the house, we wondered, can you make polenta from fresh corn?
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You remember a while back when we made that Green Chili and Corn Soup? Well, we had numerous pieces of green chilies left over that we had to use, so, that night, we made up this casserole. We didn’t really follow a recipe, but it’s vaguely, very vaguely, based on the idea of corn tamales; however, we hope it’s easier to make.
The other reason we made this dish was that, in a cookbook we were perusing, the author/chef was enumerating her rules for making a staff meal. One rule that intrigued us was don’t make a fusion of wildly disparate cuisines; the example she gave was to never mix Italian with Mexican food. Ah, a challenge! As an aside, we’re not 100% positive that this was the example, so we won’t specify the book or author
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Many people think custards are difficult — all that baking in a water bath scares them off, we guess — not you, of course, but you’re a scratcher, so baking in a water bath is no more difficult than taking a bath. And, for those worried that they’re difficult, this is a great recipe to take the plunge (awww, that pun might have been intended) as it’s easy to put together. Continue reading “Corn and Mushroom Custard”
No, it’s not a dessert; instead, it’s more like a small casserole that combines two great vegetables in a thickened cream sauce. Now, if you haven’t heard of such a thing, it might be that you haven’t eaten too many Southern meals. Fortunately, that can change, and, once you try this one, you’ll be looking for more Southern treats to try!
Continue reading “Corn and Okra Pudding”
Here’s something that we bet you haven’t noticed before. If you go to the store to buy creamed corn, you really can’t buy any. Sure, you can buy cans of cream style corn, but not creamed corn. Why, you may ask? We’re here to tell you: because that would require cream, which is more expensive than starch and water. Fortunately, making creamed corn is nearly as easy as cooking plain corn, and the following recipe makes fantastic creamed corn. Far, far better than cream style corn that comes in a can.
Continue reading “Creamed Corn”