POILâNE'S CORN SABLéS
In her book, "Poilâne, The Secrets of the World-Famous Bread Bakery," Apollonia Poilâne, who heads the legendary Parisian boulangerie, describes the sweets in her shop as pâtisseries boulangères, bread-bakers' pastries, which are typically less sweet, less fussy and less fussed over. These corn shortbread-style cookies, known as sablés in French, fit into that category perfectly. They're made with all-purpose flour and corn flour - corn ground so fine that you can barely feel a bit of grit when you rub a little between your fingers. (Do not use cornmeal or cornstarch.) Baked, the cookies have the characteristic sandiness of sablés and the beautiful golden color of corn. To get the best texture, make sure your butter is soft and creamy. The dough is a pleasure to work with and, because it holds its shape when baked, a good choice for fanciful cutouts. At Poilâne, the cookies are always cut into simple rounds, so that, as Apollonia says, "they look like minisuns."
Provided by Dorie Greenspan
Categories snack, cookies and bars
Time 30m
Yield About 60 cookies
Number Of Ingredients 5
Steps:
- In a large bowl, working with a mixer on medium speed, beat the sugar, egg and egg yolk until pale and creamy, about 2 minutes. Add the butter, and beat until well blended, about 2 minutes. Add the corn flour and all-purpose flour to a medium bowl, and whisk until combined. Reduce the mixer speed to low, add the flour mixture and mix until just incorporated.
- Lightly flour a work surface, and turn the dough out onto it. Divide the dough in half, and shape into 2 discs. Wrap in plastic, and refrigerate for 30 minutes. (The dough can be frozen for up to 3 months; thaw for at least 3 hours at room temperature before rolling.)
- Line two baking sheets with parchment paper.
- Lightly flour a work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough out 1/4-inch thick, reflouring the surface and pin as needed. Cut out 2-inch rounds, and place 1/2 inch apart on the baking sheets. Gather the scraps, reroll and cut out more cookies. Refrigerate the cookies on the baking sheets for 30 minutes before baking. (Alternatively, you can stack the cut-out rounds between sheets of parchment or wax paper, cover and refrigerate; place on baking sheets when you're ready to bake the cookies.)
- Position racks in the upper and lower thirds of the oven, and heat to 350 degrees. Bake the cookies until the centers are set and the edges are very lightly browned, 17 to 19 minutes. Rotate the pans from top to bottom and front to back halfway through the baking time. Immediately transfer the cookies to a wire rack, and let cool completely. Store the cookies in an airtight container for up to 1 week.
STUFFED POBLANOS WITH ROASTED CORN
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
- Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
- Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
- Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
- Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.
CREAMY STOVETOP CORN WITH POBLANO CHILES
Provided by David Tanis
Categories quick, one pot, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and bell pepper, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onion is translucent. Add a pinch of cayenne or a little minced jalapeño, if using.
- Add the corn kernels and poblano strips, season again and continue to cook, stirring occasionally, until the corn is cooked and tender, about 5 minutes.
- Stir in the scallions, then the crème fraîche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 231 milligrams, Sugar 3 grams, TransFat 0 grams
SMOKY POBLANO CORN PUDDING
In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil.
Provided by Ashley Baron Rodriguez
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
- Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
- Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
- Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
- Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 27.3 g, Cholesterol 115.8 mg, Fat 17.4 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 10.1 g, Sodium 556.8 mg, Sugar 12.7 g
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- Beat the sugar with the egg and yolk in a standing mixer with a paddle attachment or with a handheld mixer until thick, pale and fluffy. Add the butter and beat again for 2-3 minutes until amalgamated. Beat in the orange essence, if using.
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