Afew weeks ago, I had some friends over for dinner and, of course, tried a few new recipes on them. The main course and dessert were recipes I’ve made many times, but the appetizer and two side dishes were new. The appetizer proved so popular that I wasn’t sure there would be room for dinner.
It comes from Half-Baked Harvest and is almost a meal in itself. I served with chips, but baguette slices would be good, too. I boiled and boned my own chicken, and cut corn off of fresh corn cobs, but you can make it much easier by buying a rotisserie chicken and frozen corn if you like. Poblano peppers are pretty big, so it seems like a lot, but they are mild.
White Chicken Chili Corn Dip
2 T. olive oil 1 medium yellow onion, chopped 4 cloves garlic, minced 2 poblano peppers, seeded and chopped 1 t. ground cumin 1 t. smoked paprika 1/2 t. chili powder Kosher salt and black pepper to taste 8 oz.cream cheese, room temperature 1 cup sour cream 3 cups fresh corn 1 can white beans, drained (I used garbanzos) 1/2 cup salsa verde (or your favorite picante sauce) 1 to 2 cups cooked shredded chicken 1 cup grated cheddar cheese 1 cup grated pepper jack cheese 1/2 cup chopped cilantro, green onions, avocado and lime, for serving Heat the oven to 400 degrees. Heat olive oil in an oven safe skillet over medium heat. (I used my favorite skillet and then transferred the mixture to a greased baking dish to put in the oven.) Add the onion and cook for about 5 minutes, stirring. Stir in garlic, peppers, cumin, paprika, chili powder, and a pinch of salt and pepper. Cook for 5 minutes until fragrant, stirring. (I added garlic toward the end of that 5 minutes.)
Remove from heat. Mix in the cream cheese, sour cream, corn, beans, salsa and chicken until combined. Scatter both cheeses over the dish.
Bake for 15-20 minutes until the cheese is melted and the dip is bubbly. Top, as desired, with sour cream, cilantro, onions, avocado and jalapeño if you like. Serve with tortilla chips. Serves 6-10. Half-Baked Harvest.
*** This “souffle” reads more like an egg casserole or a bread pudding but tastes like the best cheese souffle ever. It is super simple to put together and puffs up like a dream. I’d put it on a rimmed cookie sheet to catch any butter that may drip down. The trick is to use the very best cheddar you can find . I used two kinds of Irish Cheddar, and in Julia Reed’s cookbook, she recommends Cabot Clothbound cheddar…but you probably have to go into Austin to find it. If not, Cracker Barrel extra sharp will work. This goes beautifully with any meat and/or as a brunch side dish. Just delicious.
Mock Cheese Souffle
Softened butter for greasing souffle dish and spreading on bread 8 slices firm white bread such as Pepperidge Farm (hearty, not thin sliced), crusts removed 1 pound (16 oz.) sharp Cheddar cheese, grated 4 large eggs, beats 1/2 t. salt 2 cups whole milk 2 t. Lea & Perrins Worcestershire sauce Pinch of cayenne pepper Heat the oven to 350 degrees. Butter an 8-cup soufflé dish (round with straight up sides, about 6 inches tall). Butter each slice of bread and one side and cut into four squares. Layer half the bread, buttered side up, in the bottom of the dish. Cover with half the grated cheddar. Repeat.
Combine the eggs, salt, milk, Worcestershire sauce, and cayenne in a large bowl and mix well. Pour the egg mixture over the bread and cheese. (At this point the souffle can be refrigerated for up to 1 day.)
Bake on the center rack until the top is browned and the souffle is bubbling around the edges, about 45 minutes. (Mine took a little longer to be done in the middle.) Serve immediately. Serves six as a side dish, four as a main dish. The late Julia Reed.
*** These potatoes are super easy, and sound a little strange, but the flavors made a really pleasing combination.
New Potatoes with Garlic and Mint
3 lbs. new potatoes, scrubbed with skin on 3 t. kosher salt 1/2 cup olive oil 1/2 t. black pepper 8 garlic cloves, minced 1/2 cup chopped mint leaves Place potatoes in a large pot of salted water. Bring to a boil, reduce heat and boil gently until the potatoes are tender when are easily pierced with the tip of a knife, 15-18 minutes. Drain. As soon as potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place them in a large bowl and immediately toss with the olive oil, 1 t. salt, and 1/2 t. black pepper. Gently toss in the garlic and mint and let sit for a few minutes to absorb the flavors. Serve warm or at room temperature. Serves six to eight. Mary Thomas Joseph.
*** Enjoy!