It's finally time to post my fresh corn, green chile flan bake. Corn is now at its peak and the Anaheim chile bush in the garden was falling over this morning with so many peppers.
I decided to bake the flan in one big dish this time, leaving the peppers whole with the stem end intact. I think this gives it a more rustic look and is less fussy than individual ramekins. This flan makes a great accompaniment to anything from the grill or as an easy breakfast main dish with some sausages and tortillas on the side. Enjoy!
Fresh Corn, Green Chile & Goat Cheese Flan
2 cups cream
2 ears fresh corn, kernels stripped off and half of the kernels puréed
5 large, fresh Anaheim green chiles, blackened, skin removed & seeded, stem end on
1 5 oz chub of goat cheese
1 cup jack cheese, grated
pinch Mexican oregano
1/2 tsp salt and 1/4 tsp fresh ground pepper
spray oil for the casserole
Preheat oven to 350 degrees. Spray a six cup casserole dish with non-stick spray. Lay the peppers in the bottom of the dish. Beat eggs with salt pepper and oregano then mix in the cream. Add the whole kernel and puréed corn and grated jack cheese, stir. Pour over the peppers and then crumble the goat cheese over the top. Bake for 45 minutes until puffy and slightly browned. Serve warm. Serves 6 - 8 as a side.
I'm excited to be going to visit my mother this Sunday and spend some quality time with her. I'm not a big fan of eating out on Mother's Day, the restaurants are unusually stressed and the experience can be expensive and mediocre at best. I'm going to make a simple but delicious Quiche Lorraine and eat at her home instead. We might even go on a picnic...even if it's just to the back yard. This quiche, along with some fruit and a simple salad is the perfect brunch or lunch dish for this Sunday or anytime. Happy Mother's Day everyone!
When life gives you leftovers...make a frittata! Sometimes after a few catering jobs, I have little bits of leftovers in my fridge. It happened this week, I had some caramelized onions, cooked mushrooms and fresh mozzarella from a pizzetta appetizer that I had prepared. I also had some asparagus and roasted potatoes from the main course offering. A few green onions leftover from the salad and I had plenty of tasty ingredients to make a frittata, Just whisk some eggs together, add the veggies and cheese, some herbs or spices, put it in the oven and in under an hour you have a wonderful breakfast dish, a perfect 'ladies' lunch or an easy but hearty dinner.
3 cups of leftover cooked veggies, including some onions (if you don't have cooked onions, sauté one onion chopped in 2 T butter along with a clove of garlic, chopped)
2 c cheese, jack, cheddar, mozzarella, whatever you have on hand
a few slices of pancetta or prosciutto (optional)
1/4 chopped parsley
dash of hot sauce, such as tabasco
pinch of thyme and oregano
salt and pepper, to taste
Preheat the oven to 350 degrees. Break the eggs into a bowl and whisk to blend. Add in the cheese and the seasonings. Chop the pancetta or prosciutto, if using, brown in a skillet with a bit of butter and then add to the eggs. Fold in the cooked veggies (drained, if a lot of liquid). Grease a 10" pie plate, pour in the filling and bake for 45 minutes or until firm in the middle and edges start to brown a bit. Cut into 6 or 8 pieces and serve warm. It is also great cold. I have even made a frittata in a sheet pan and cut into squares for an appetizer.
Irish soda bread has been made for hundreds of years on the proudly dubbed 'Emerald Isle'. It is a savory yet scrumptious bread that has roughly the same consistency as a scone and is super easy to make. It is a big muffin-like loaf with a crust as rugged as Ireland itself. Originally it was cooked over a peat fire in a cast iron skillet and while you probably won't be cooking over peat, you can cook it in a cast iron skillet (it's just fine to place it on a baking sheet or cake pan too). Feel free to add nuts or fresh herbs such as rosemary or thyme for a different flavor experience. In any case, do make it because after dinner leftovers make wonderful breakfast toast!!
Irish Soda bread
4 cups of flour
1 ½ t salt
1 t of baking soda
2 c buttermilk
½ c currants or raisins (golden or dark)
1 t caraway seeds, save some for the top if you like!
1 T melted butter, for brushing the top
cooking oil spray for greasing the pan (PAM)
Preheat the oven to 375 degrees. Grease a cast iron skillet, large baking sheet or cake pan. In a large bowl, mix the flour, salt, and baking soda. Stir in the buttermilk, caraway seeds and currants (if you are adding nuts or herbs, they go in now too) with a wooden spoon until it has reached a doughy consistency and holds together like a rough mass. Dump out onto a lightly floured surface and knead for a minute or so. Pat it into an 8" round, 1 1/2" thick. Slash a ¼ " deep X across the top center of the dough (as legend says, to keep the evil spirits away). Place the dough in the skillet, cake pan or baking sheet and place in the oven for 40 to 45 minutes. You will know it is done because of its light brown coloring and because the X has spread apart. Take it out of the oven and let it cool covered in a kitchen towel. Serve, breaking it apart into quarters, with some good Irish butter and enjoy!
Well, she was really my Godmother and a dear friend but I called her Ma Mére. She ran a restaurant in Dallas in the 1970's called 'The Little Mushroom'. This easy breakfast casserole is from her first cookbook of the same name. You put it together the night before and then pop it in the oven the next morning. It is warm, billowy, cheesy and tastes mildly of garlic and wine, really different and delicious. You could add a layer of thinly sliced ham or just lay out some bacon on a foil lined sheet pan and bake it at the same time. It will all come out together. Slice up some fresh fruit and you're done. I thought it would be the perfect dish for your busy Christmas morning. Happy holidays everyone!
6 slices of bread, crusts cut off
6 T unsalted butter, softened (if you use salted butter, just omit the salt later)
1 medium garlic clove, chopped finely
1/2 c half and half
2 c Monterey Jack cheese, grated
1/2 c dry white wine (I am using sauvignon blanc)
1/2 c chicken stock (or veggie stock if you want)
1/4 t dry mustard
1/4 t salt
3 sprigs fresh thyme, picked (optional)
Mash the butter and garlic together with a fork until blended and spread on one side of the bread. Place the bread face down in a 9" x 13" casserole dish. Sprinkle the cheese over the bread. Beat the eggs with the half and half, add the wine, stock, salt and dry mustard. Pour over the bread. Sprinkle with the thyme if using. Cover and refrigerate overnight. Bake at 350 degrees for 30 minutes or until puffed and lightly browned. Serves 6.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"