hils's Profile

Super lovely.

It is truly gorgeous.

Thanks for all of the suggestions!

I love the fritter idea... The puree definitely needs a bit of crunch for contrast. And I like the bean, corn, squash. I think it might work in a taco too.

I was pondering trying it as a ravioli filling, in the vein of other veggie fillings (pumpkin, butternut squash, etc.). As long I got a lot of the water out, it might work.

For 2Lorah, this is how my co-worker told me to make the puree, which got me good and addicted:

1. Cut the corn of the kernel however.
2. Sautee an onion diced in as much butter as you want (or olive oil, of course) in a pan.
3. Throw the corn in for just a few minutes once the onion is soft. It doesn't need to cook long at all. I do some of the salting then.
4. Reserving some whole kernels (if you want), take most of the corn and blend it in a food processor with some cream, milk, butter, whatever. Add as much other spice as you'd like... salt, pepper, something spicy, nutmeg? Whichever direction you want to go.

Great warm, but it's still good cold. I tried to puree it with basil (thinking of a pesto sort of sauce) and while it tasted amazing, the color was terrible. Pukey looking.

But I think it'd be good with chopped basil on it. Or anything. It might be a miracle food.

I've made this dish a lot, and the best recipe I've found for the filling comes from Emeril (here, though his is squash, essentially the same as pumpkin). The key is the heavy cream and the shallots... so good.

Thanks for all of the feedback!

We have both nonstick pans and a cast-iron griddle... and he uses both, depending on the day, for pancakes. So I think we might need more than one!

Red!

And either one of my two favorite Christmas songs:

Judy Garland singing the ultradepressing version of "Have Yourself a Merry Little Christmas" (with "until then we'll have to muddle through somehow" included) or Darlene Love belting "Christmas (Baby Please come Home)" in its Phil Spector glory.