Let's Dish With Linda Lou

Where You Taste The Love

Corn Pudding

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This Corn Pudding is so delicious and easy to make you’ll want to make it for every family get-together and every holiday celebration.

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Prep Time: 10 minutes
Cook Time: 1 hour to 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 12 servings
Equipment:  a blender, 9 x 11 x 2 baking dish, whisk, rubber spatula, colander, 1 rimmed baking sheet pan, 1 silicone pad, large mixing bowl

Ingredients:
2 pounds of corn, sweet, yellow, frozen, and thawed, (reserve back 1 cup, optional)
3 tablespoons of pure maple syrup
6 large eggs, room temperature
1/2 cup of whole milk (substitute 2%)
1/4 cup of Mascarpone cheese, room temperature
3 teaspoons of Kosher salt
1/4 teaspoon cayenne pepper
1/4 cup of all-purpose flour
1 teaspoon of baking powder
1 1/2 cup of heavy cream
1/2 cup (8 tablespoons) of butter, melted (unsalted)

Notes:
1). It’s a personal choice to add whole corn kernels stirring them into the batter to give the pudding texture.
2). Using a rimmed baking sheet pan underneath the baking dish slows the cooking process but improves the texture. Not using the pan will shorten cooking time by around 15 to 30 minutes.
3). After 60 minutes, (using a toothpick or cake tester) check the batter for doneness.

Directions:
Preheat oven to 350-degrees F.
Line a rimmed baking sheet pan with a silicone pad. Place the 9 x 11 baking sheet pan on the pad.

Place the corn into the blender. Add maple syrup, Mascarpone, milk, Kosher salt, cayenne pepper, all-purpose flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.

Pulse mixture until it begins to come together. Then increase the setting to high and blend until completely smooth, 2 to 3 minutes. Transfer the mixture to a large mixing bowl. Using a rubber spatula add the reserved whole corn kernels, fold the kernels into the batter until combined. Add the 6 eggs, and 2/3 of the melted butter, whisk to combine. Finally, add the heavy cream, again whisk to combine.

Grease the baking dish with the remaining melted butter. Pour the batter into the baking dish. Bake for 60 to 75 (depending on the size and shape of your baking dish) minutes until the pudding is browned and set.

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Broccoli Rice Casserole

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My Broccoli Rice Casserole is a great side dish, wonderful for the holidays, and perfect for family get-togethers.

I’m using a quick-cooking long-grain white (Basmati) rice because it’s my favorite. You could definitely substitute short-grain rice like Arborio which also would be delicious, it’s a personal preference. I’m also using frozen broccoli florets for this dish.

Most Broccoli Rice Casserole recipes call for sour cream, here I’m substituting Mascarpone cheese because whenever I can add Mascarpone to either a savory or sweet dish I will.

One other option I’ve added to this recipe is to add a light sprinkling of breadcrumbs over the top of this dish, totally up to you. Let’s get started.

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Basmati Rice

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Tuscan Soup (6)

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Flat Leaf Italian Parsley

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Breadcrumbs

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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yields: 6 to 8 servings
Equipment: 1 (2-quart) casserole dish, 3-quart saucepot, colander, 1 rimmed baking sheet pan, aluminum foil, medium-size mixing bowl, large mixing bowl, chef’s knife

Note: One bag of rice makes about 2 cups of cooked rice. I made both bags of rice to ensure I’d have 2 cups of cooked rice.

Ingredients:
1 pound (16 ounces) of frozen broccoli florets, thawed, cut into bite-size pieces
2 cups of long-grain white rice, parboiled (Basmati, Success Boil-in-a-bag)
3 cloves of garlic, finely minced (substitute short-grain rice, Arborio rice)
1/4 cup (4 tablespoons) of butter, unsalted, extra butter for greasing baking dish
1/4 cup of all-purpose flour
2 cups of chicken broth/stock, reduced-sodium or unsalted (substitute vegetarian broth)
2 cups of whole milk (substitute 2%)
1 teaspoon of garlic powder
1 1/2 teaspoons of sweet paprika
1 tablespoon of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 tablespoon of dried parsley flakes
2/3 cup of Mascarpone cheese, room temperature (substitute sour cream)
1 cup (8 ounces) of mild Cheddar and Monterey Jack cheese mix (substitute sharp cheddar)

Topping: optional
Combine
1/4 cup each of seasoned Italian breadcrumbs and Panko
2 tablespoons of finely chopped Italian flat-leaf parsley for topping (optional)

Directions:
Preheat oven to 350-degrees F.
Start by buttering the baking dish and placing it onto a rimmed baking sheet pan. Fill a large pot with water. Submerge the 2 bags of quick-cooking rice. Bring up to a boil, add a pinch of salt, cook the rice, according to box directions, only half the time, 4 to 5 minutes. Using a pair of tongs, remove the 2 bags, allow the water to drain, open, and dump the parboiled rice into a medium-size mixing bowl. To the same pot of hot boiling water add the broccoli, stir, for 1 minute, drain into a colander, transfer to a large mixing bowl, set aside.

In the same pot, add the butter, onions, and garlic and sweat them for a few minutes or until translucent (you don’t need to develop any color)n add the flour, stir it all in for a minute then add the milk and stock. Whisk well to get rid of any flour lumps and simmer while stirring the whole time until the mixture thickens.

Add the seasonings, whisk them in to combine really well, then add the 2/3 of the cheese and Mascarpone cheese followed by the partially cooked and drained rice and broccoli.

Give everything a big stir (at this point the mixture is runny and that’s exactly what you want because the rice will soak up the sauce as it cooks) pour into the buttered baking dish, cover with foil. Transfer to the oven and cook for 30 minutes.

After 30 minutes, remove the foil, sprinkle the top with the remaining cheese (this would be the time to add the seasoned breadcrumb mixture over the top if desired) place back into the oven and cook uncovered for about 20 minutes or until golden brown and bubbly.

Let rest for about 10 minutes before serving. Serve hot. There you have it my Broccoli Rice Casserole.

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Autumn-Style Bucatini

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Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. Buca, meaning hole while Bucato or its Neapolitan variant Perciato means, pierced. This style of pasta is commonly used throughout Rome.

Autumn-Style Bucatini brings a whole new taste to the pasta. It’s comforting and delicious.

The best thing about this dish is, that in the time it takes to cook the pasta, the sauce will be ready.

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Mascarpone And Pumpkin Puree

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Flat Leaf Italian Parsley

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Prep Time: zero
Cook Time: 15 minutes
Total Time: 15 minutes
Yields: 4 to 6 servings
Equipment: 6-quart stockpot, 12-inch sautè pan, large mixing bowl

Ingredients:
1 pound Bucatini
1 (15-ounce) can of pumpkin purée
1 (8-ounce) container mascarpone cheese, room temperature
1/2 to 1 cup starchy cooking pasta liquid
1 teaspoon of red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons of flat-leaf Italian parsley, finely chopped, (reserve 2 tablespoons for garnish)
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Directions:
In a large mixing bowl add Mascarpone cheese, pumpkin purée, Kosher salt, freshly ground black pepper, red pepper flakes, and Italian flat-leaf parsley, mix to combine.

In the meantime,  bring a 6-quart stockpot of water up to a boil. Add a good amount of Kosher salt. This is the only chance you have to season the pasta.

Drop pasta into the salted boiling water. Cook for 10 to 12 minutes until al dente.

While the pasta is cooking, make the sauce. In a large sautè pan, over medium-low heat, add the pumpkin mixture. At this point, the pasta is almost done. Add a ladle (add small amounts of the pasta water at a time, the amount may vary slightly) of the starchy pasta cooking liquid to the pumpkin mixture to thin out the sauce. Stir the sauce until you get a smooth consistency. Heat to warm the sauce through, 2 to 3 minutes.

Add the cooked pasta to the sauce and toss to coat. Again, if you like the sauce to be a bit looser, add a little more pasta water and toss. Remove the pan from the heat. Add the freshly grated Parmigiano-Reggiano cheese and toss.

To serve: Ladle a good helping of pasta into a serving bowl. Add extra freshly grated Parmigiano-Reggiano cheese and garnish with a sprinkle of Italian flat-leaf parsley.

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