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Wednesday, September 2, 2009

Anaheim Corn Pudding, Farro with Shiitake

Anaheim Corn Pudding
(Adapted from Guy Fieri’s Poblano Corn Pudding, Food Network)
8 to 10 servings
3 Anaheim peppers
1 tablespoon unsalted butter
1 yellow onion, diced
1/2 teaspoon kosher salt, plus more for seasoning
1 teaspoon fresh ground black pepper, plus more for seasoning
2 cups milk
3 eggs
3 tablespoons sour cream
1 cup grated sharp white Cheddar
4 ears corn, shucked and kernels removed, about 4 to 5 cups
4 tablespoons chopped fresh Italian parsley leaves
4 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cayenne pepper

Preheat the oven to 350 degrees F.
Put the Anaheim peppers on the oven broiler, cook 5 minutes each side, depending on the size, until all of the skin is blistered. Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.
Heat the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes.
Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes. Add the onions to the milk. In a large bowl, whisk the eggs and then slowly add the scalded milk and onions.
Whisk in the sour  cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.
Add the mixture to a 9 by 13-inch buttered baking dish and set aside.
Bake in the preheated oven until the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve.

Farro and Shiitake

The first time I tried farro was in Oakland, at my sister's house. I loved it. I tried to find it in Denver but could not. So I went online. I found it at the Bluebird Grain Farms, WA. Well, I must say it is a great, wonderful, organic product: their farro is delicious, scrumptious!!!!! I strongly recommend you buying local instead of the not so green Italian farro!  :)
We get organic Hazel Dell mushrooms in our CSA box.

Farro and shiitake
6 Servings

1 tablespoon unsalted butter
8 oz shiitake mushrooms, coarsely chopped, stems included if organic
1 tbsp extra-virgin olive oil
1 small onion thinly sliced
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary
Salt and freshly ground
4 cups cooked farro
Chopped parsley, for garnish

Coarsely chop the mushrooms. Heat the butter in a large sauce pan over medium high. Stir in the mushrooms and cook until they start browning. Reserve the mushrooms. Heat the olive oil in the sauce pan, add the onion and sauté until it starts to brown; add garlic and rosemary and cook until they become fragrant. Add the farro, season with salt and pepper. Add the mushrooms and toss carefully until heated through. Sprinkle with parsley.

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