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Posts Tagged ‘breakfast casseroles’

Basil-Corn Pudding A delicate and savory egg pudding showcases two of my favorite summer flavors: sweet corn and fragrant basil. This versatile dish makes a delightful accompaniment for supper or can take center stage as an entrée for a light meal or a Sunday brunch gathering.

Basil-Corn Pudding
Tori Ritchie

INGREDIENTS
2 tablespoons butter, plus more for dish
3 green onions, sliced
2 cups corn kernels (see note)
Salt
Handful fresh basil leaves, chopped
4 large eggs
1 cup half-and-half
1/2 cup shredded Parmesan cheese
Pinch cayenne, optional

DIRECTIONS
1. Preheat oven to 375° F and butter the insides of a 1½ quart souffle dish or other baking dish.

2. In a sauté pan or frying pan, melt the butter over medium-high heat and add the green onions. Cook, stirring for a minute or two to soften, then add the corn and a good pinch of salt. Cook for 4 minutes, then stir in the basil and remove pan from the heat.

3. Let cool for a few minutes until the corn is just warm to the touch.

4. In a bowl, beat the eggs well with a whisk, then whisk in the half-and-half and the cheese. Scrape the cooled corn mixture from the pan into the bowl and stir well. Stir in the cayenne if using.

5. Pour the mixture into the buttered baking dish and bake until puffed and golden, about 45 minutes (if using a baking dish that’s flatter than a souffle dish, start checking after 35 minutes). Serve warm.

Cook’s Note: you’ll need 2 to 3 ears of corn to get 2 cups kernels, depending on the size of the ears. You can use white or yellow corn. You can also used thawed frozen corn.

Serves 4

LINNELL’S NOTES
1. This dish needs to cool a bit before serving so that it can set.

2. Because this is a pudding and not a soufflé, the batter is thin. The corn kernels will sink down to the bottom.

3. I added a generous pinch of cayenne pepper. Next time, I will add more.

4. It did not rise as much as I anticipated it would, even with an appropriate-sized baking dish. I’m going to try baking this recipe in individual ramekins next time; individual basil-corn puddings would be so perfect to serve for brunch.

Enjoy!

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Krasnapolski: spinach and Cheese Casserole Flipping through the pages of a cookbook from Hawaii, I spy recipes for classic Hawaiian dishes such Laulau and Pipikaula. Turning a couple more pages, a recipe called Krasnapolski catches my eye. Krasnapolski? That doesn’t sound Hawaiian at all. A Google search for Krasnapolski reveals little information other than it is the name of a five-star hotel in Amsterdam that began as a restaurant in 1865. Whether this rich spinach and cheese casserole has fancy origins or not, it is versatile enough to be served as a tasty main dish for brunch or an easy-to-make side dish for supper.

Krasnapolski
A Taste of Aloha

INGREDIENTS
6 eggs
2 (10-ounce) packages chopped spinach, thawed and drained
1/2 cup melted butter
1 (32-ounce) carton of cottage cheese
1 pound sharp Cheddar cheese, grated
2 tablespoons flour

DIRECTIONS
1. Preheat oven to 350 degrees F.

2. Beat eggs.

3. Add spinach, butter, cottage cheese and Cheddar cheese.

4. Sprinkle flour over ingredients and blend.

5. Bake for 1 hour in a greased 3-quart casserole.

Serves 6-8

LINNELL’S NOTES
1. Squeeze out as much liquid from the spinach as you possibly can. I thought I had, but I still found the casserole to be a little liquidy. After taking one slice out, I felt compelled to spoon out the extra liquid.

2. Bake the casserole until it is set in the center. It will solidify more as it cools down, so plan on serving it only after it has sat for a while.

3. The next time I make this, I will use a 9 by 13-inch baking pan instead of a 3-quart casserole. I think the depth of my casserole dish contributed to the longer cooking time (73 minutes).

4. This is not a low-fat or low-cholesterol recipe! I plan on experimenting with low-fat substitutions the next time around.

Enjoy!

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