Corn Pudding With Mushrooms And Ham Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a 10-inch cast iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper, to taste.
• Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Steps:

• In a saucepan, melt the duck fat. Add the mushrooms and cook until they are golden. Season with salt and pepper. Add the parsley. Keep the mushroom mixture warm.
• In a sauce pot, combine the chicken broth and the cornmeal with a whisk. Season with salt and pepper. Over low heat, cook the mixture just until it thickens and comes together, like a pate a choux. Add the mascarpone and the cheese. Stir until melted. Adjust seasoning. The mixture should be somewhat liquid. If necessary, add some more chicken stock.
• Bring the chicken glace to a boil.
• Pour the polenta into 4 bowls. Top with the cooked mushrooms. Drizzle with chicken glace.

Steps:

• Arrange a rack in lower third of oven and preheat oven to 350 degrees. Generously butter an 8x8x2" glass baking dish. Sprinkle evenly with 2 tablespoons Parmesan cheese.
• Melt 1 tbsp butter in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown and skillet is dry, 5-7 minutes. Season to taste with salt and pepper. Transfer mushrooms to a small bowl; set aside. Wipe skillet clean.
• Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl (you should have about 2 cups).
• Melt remaining 2 tablespoons butter with oil in same skillet over medium-low heat. Add onion; cook, stirring often, until soft and translucent (do not brown), 8-10 minutes. Stir in flour. Add grated corn; increase heat to medium. Cook, stirring often, until most of liquid evaporates and corn is bright yellow, 2-3 minutes. Add cream; cook, stirring frequently, until well blended and most of liquid has evaporated, about 3 minutes. Stir in milk, ham, 3/4 cup cheese, and reserved mushrooms. Cook, stirring often, until flavors begin to meld, 1-2 minutes longer. Season with salt and pepper.
• Transfer corn mixture to a large bowl. Season eggs with salt and pepper. Add to corn mixture; stir gently to blend. Pour into prepared baking dish; sprinkle with 2 tbsp cheese. Set dish into a roasting pan; place in oven. Pour hot water into roasting pan to come halfway up sides of baking dish (this will prevent egg from curdling).
• Bake until pudding is JUST set in the center (center will jiggle very slightly when dish is nudged), 40-45 minutes. Use a ladle or turkey baster to remove about half the water from roasting pan to prevent any hot water from spilling when the pan is lifted from oven. Remove roasting pan with pudding from oven. Remove baking dish from oven.
• Preheat broiler. Return pudding to oven; broil until top is golden brown in spots, 2-3 minutes. Let stand at least 15minutes and up to 30 minutes before serving,.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Steps:

• Place dried mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve mushroom soaking liquid. Chop mushrooms.
• Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add button mushrooms. Sauté until mushrooms are brown and juices evaporate, about 12 minutes. Add porcini mushrooms; stir 1 minute. Transfer mushroom mixture to medium bowl.
• Add remaining 2 tablespoons oil to same skillet over medium heat. Add shallots and next 3 ingredients. Sauté until shallots are tender, about 2 minutes. Add mushroom mixture and 1/2 cup mushroom soaking liquid, leaving behind any sediment. Cover and simmer until mushrooms are tender, stirring occasionally and adding more soaking liquid if mixture is dry, about 20 minutes. Add lemon juice; season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
• Transfer mushroom mixture to serving bowl. Garnish with parsley sprigs.
• Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
• In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

Steps:

• In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

Steps:

• Melt butter in sauce pan.
• Add mushrooms and cook uncovered over medium heat stirring occasionally until tender.
• Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.