And we’re back. Long overdue, with not an absence note in hand, nor a good excuse to be found. Sorry about that. I’m starting out easy, getting back into the rhythm, getting the mojo back. I’ve missed all of you. This is my go to recipe for veggies in the winter. You can make this without thinking about a recipe. The chopping and mixing is soothing, and I find that by the time I pop the tray into the oven, I’ve relaxed, my mind has relaxed and I’m ready to jump into the fray.
You know my fondness for roasted vegetables. Okay, fondness might be misleading, obsession is closer to the truth. Now that the cooler temps have arrived this obsessive compulsion has kicked into overdrive. The morning checklist often starts with coffee….check, feed the cat……check, turn on the oven……check. Wait, what am I cooking? Oh, right, nothing yet, haven’t made it to the store to buy the next cache of veggies. Turn off the oven…..check. There are very few things left in the veggie aisle of the local market that haven’t made their way into my oven. Well, artichokes haven’t, and radish. (I did have braised radish this summer, what a revelation!) But every manner of squash, bean, and root have. Along with fruit. All kinds of fruit. Apples of course, and I’m currently in love with roasted citrus. But this is about roasted butternut, apples and onions.
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Fresh corn pudding has been around for a long time. There are a thousand different versions, with each cook putting their own spin and regional favorite ingredients into the mix. I’m a big fan of the time-tested, true blue, corn on the cob boiled with butter and salt. Recently I’ve been a big fan of the many grilled versions, my current fav is lime butter and cotija cheese. Even done on a gas grill it’s incredible. Waiting patiently for the season’s crop to ripen, then abandoning yourself to the pure sensory pleasure of eating with your hands, juice running down your arm and a big shiny, butter grin from ear to ear. (ha, get it..ear to ear? Sometimes I crack me up) But….there are other ways to eat corn as we all know. If I start listing them I’ll sound like Bubba Gump reciting all the ways you can eat shrimp, so I’ll refrain. This corn pudding is a much easier, rather more elegant, way of having your summer corn. While I wasn’t able to grill mine for this recipe (my stupid gas tank thing is empty, grrr) I would wholeheartedly suggest you do so. Fresh corn in a creamy, silky custard, that is just as delightful cold as it is warm. It would be a perfect addition to any meal where you don’t want to deal with corn on the cob (I know, almost unthinkable) or just want a different alternative. I think this would be a spectacular foil to bar-b-que or to a beautiful steak with chimichurri sauce. I know lots of folks do a corn pudding at Thanksgiving, and please, don’t stop that, but I’m pretty sure you’ll agree that it shines just as well with the bright summer sun.
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