| Pudin de Choclo - Side Dish
(Corn Souffle)
Cooking Recipes Ingredients
2 cups kernels of young corn, or
2 cups frozen corn, thawed
1/2 pound Munster cheese, cubed
4 tablespoons (1/4 cup) butter, cut into small pieces
salt
white pepper
5 eggs, well beaten
butter
Cooking Recipes Directions
Combine the corn, cheese, and butter in a blender or food
processor. Season to taste with salt and pepper and pour in
the eggs. Blend on high speed until the mixture is smooth.
Pour into a buttered 1-1/2-quart soufflé dish and set
the dish in a pan of hot water in a preheated moderate (350F)
oven. Bake for 1 hour, or until a knife inserted in the soufflé
comes out clean.
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Carne con Salsa de Frutas -
Main
(Beef in Fruit Sauce)
Cooking Recipes Ingredients
6 tablespoons vegetable oil
1 large onion, finely chopped
3 pounds boneless beef chuck, cut into 1-inch cubes
1 cup dry white wine
1 cup beef stock
salt
freshly ground pepper
2 quinces, peeled, cored, and chopped, (or 2 peaches, peeled, pitted,
and chopped)
2 apples, peeled, cored, and chopped
2 pears, peeled, cored, and chopped
2 large tomatoes, peeled and chopped
sugar to taste
1 cup heavy cream
Cooking Recipes Directions
Heat 4 tablespoons of the oil in a skillet and sauté the
onion until it is soft. Using a slotted spoon transfer the onion
to a casserole. In the oil remaining in the skillet sauté
the beef until it is browned on all sides. Add it to the casserole
with the wine, stock, and salt and pepper to taste. Cover and simmer
until the meat is tender, about 2 hours. Arrange the meat on a serving
platter and keep warm. Reserve the stock.
Heat the remaining 2 tablespoons of oil in a saucepan and add the
fruit, including the tomatoes. Cook for a few minutes, stirring.
Add a little sugar, if liked. The sauce should be quite tart. Add
enough of the reserved stock barely to cover, and simmer, stirring
from time to time, until the mixture is thick and well blended.
In the old days cooks had to work the mixture through a sieve, a
tedious procedure; today a blender or food processor does the job.
Return the puree to the saucepan and taste for seasoning, adding
a little salt if necessary. Stir in the cream and cook just long
enough to heat through. Pour the sauce over the meat. Serve with
rice.
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