While lying in Shavasana the other night I remembered that I had some milk hanging around in a thermos for what could have been a day too long already. My next thought for some reason had me making corn pudding with a half a bag of the Trader Joe’s yellow organic corn I have in the freezer, right next to an all natural pie crust I bet corn pudding would do quite nice in. If my meditation/concentration skills are lacking I guess I’d rather be wondering in my fridge or freezer vs a friend of mine who ends up at the make-up counter at Bloomingdales – not that I mean to stand in judgement – SMILE!
Here’s what I did when I got hOMe from yoga – in no time at all:
I melted a nob of butter in a pan over a medium/low heat. Sweat half of a medium diced white onion. Then I poured in a heaping cup of Trader Joe’s organic yellow corn and poured in one cup of the milk that had about a day left to it. Scald the milk. I poured these ingredients into a colander over a bowl of two beaten eggs then whisked in a 1/4 C of corn meal & a T of Turbinado sugar. Once the onions and corn were well sweated I added this mixture to the egg batter, mixed well and pour it into a blind baked pie crust in a 350 degrees. With the corn pudding in the blind baked crust I turned up the heat to 375 degrees. I always bake things w/eggs in it at 375 degrees. I don’t know if I read something about this, heard it through a friend, maybe it’s even an old wives tale – but I cook anything w/eggs in it 375 degrees.
I cleaned up while my corn pudding quiche baked. It looked so gorgeous; puffy and caramelized around the edges after about 35 mins. I turned the heat off and pecked off a draft version of this entry. I plated a good sized slice with a balsamic cipollini onion, black cured olives, peppadews & my absolute favorite: Castelvetrano olives.
I picked these delicacies up at the ‘olive bar’ at the Whole Foods just above where I lied in Shavasana after yoga at the Bowery YMCA.
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