Barefoot Contessa Family Style by Ina Garten

Author:Ina Garten [Garten, Ina]
Language: eng
Format: epub, mobi
ISBN: 978-0-307-88551-7
Publisher: Crown Publishing Group
Published: 2011-11-08T16:00:00+00:00

Preheat the oven to 375 degrees. Grease the inside of an 8- to 10-cup baking dish.

Melt the butter in a very large sauté pan and sauté the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated Cheddar, and then pour into the baking dish. Sprinkle the top with more grated Cheddar.

Place the dish in a larger pan and fill the pan halfway up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

WILD RICE PILAF

Serves 6

My friend the cookbook author Patricia Wells says that if you salt things as you cook, they taste well seasoned; if you salt them after you’re done, they just taste salty. I think it’s really smart advice, particularly when it comes to rice and pasta. This is a relatively expensive side dish but it’s perfect for a special occasion, such as Sunday Rib Roast or even for a simple roast chicken dinner.

3 tablespoons unsalted butter, divided

½ cup chopped yellow onion

Kosher salt

2 cups pure wild rice (10 to 12 ounces)

¼ cup finely chopped scallions, white and green parts (2 scallions)

1½ teaspoons freshly ground black pepper

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