The lasagne of anxiety
I'd volunteered to help with the food plan for Estrella this weekend. Fortunately, last Monday I wrote to the coordinator to ask about scheduling because (back in my day!) Estrella was a weekend event. I thought I'd be able to hand the lasagnas over on Sunday. Whoops! So instead of making lasagne on Saturday as planned, I did ingredient prep on ( Read more... )
http://www.giraffeboards.com/showthread.php?t=11946
"My grandmother made the world's best corn casserole and thoughtlessly went to her grave without sharing the recipe. My dad doesn't know; it isn't like he paid attention when women were cooking. Great guy, my dad, but he has a few blind spots. For the last two years, I've been trying to re-create her recipe and I think I may have gotten it.
2 cans or 3 c. fresh, cooked corn, divided
1 1/2 c. milk
1 c. heavy whipping cream
4 Tbsp butter
1/2 yellow onion, diced
2 jalapenos, seed pods removed & diced fine
1/4 c. flour
salt and pepper to taste
1/2 c. cornmeal
1 Tbsp sugar
1 1/2 c. cheddar cheese, grated
Heat oven to 350°F. Grease a medium casserole dish with butter or spray. In a food processor, combine half the corn kernels and whipping cream. Pulse several times until the corn is mostly pureed (you can cheat and use one can corn, one can creamed corn, but canned cream corn is crap). Melt 2 tbsp. butter in a sauce pan over medium-high heat. Saute the onions and jalapenos in butter until soft. Add the flour and cook for a couple of minutes until all liquid is absorbed. Keep adding butter 1 tbsp at a time until golden. Add the milk and cook, whisking often, until thick and smooth. Stir in corn mixture, the other 1 1/2 c. of corn, cornmeal, sugar and cilantro. Add salt & pepper to taste. Pour mixture into the casserole dish and sprinkle with grated cheese. Bake 30 minutes or until cheese is golden and beginning to brown. Convince yourself to wait until it's cool enough to eat. Which I clearly was not able to do. My tongue is burnt."
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