Monday 5 August
We had two roasted corn ears in
the fridge from Sunday before last (still good!), and four little poblanos from Thistlehair
farm, nice and fresh. So we decided to
make this adaptable recipe, with some changes.
Only two corn ears instead of the
usual four; and instead of roasting the peppers, we just chopped and sautéed
them with the onion and garlic. The
cheese was 1 1/4 cup Coljack, all mixed with the four beaten eggs, seasoned
with oregano, salt and pepper, and baked in a buttered casserole for 35-40
minutes at 375º.
Though not very puffy, the casserole
tasty, sweet with corn and hot with peppers.
It needed the ample cold beer we served with it.
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