Tuesday, September 28, 2010
I found a great recipe to use fresh corn on the cob and fresh tomatoes.
Sopa de Elote (Corn Soup)
6 ears of fresh corn
3 med tomatoes, peeled, seeded, and cut up
1/2 cup finely chopped onions
2 T butter
4 cups beef broth
1/2 cup whipping cream
Cut corn off the cob and scrap the cobs. ( about 4 cups of fresh corn) In blender, combine half the corn and half the tomatoes. Cover and blend until smooth, scraping the sides often. Repeat with remaining corn and tomatoes.
In a large saucepan, cook the onion in the butter until tender; add corn mixture and broth. Cover and simmer for 15 minutes. Gradually add the cream. Heat through but do not boil. Season to taste with salt and pepper. Add hot sauce if desired.
Makes 8 servings.
You can also top with:
2 medium avocadoes, peeled, seeded, and cut up
1/2 small onion, cut up
2 T lemon juice
1 clove garlic, minced
1/2 t salt
1/2 t pepper
Run all ingredients in a blender until well combined.
Have a wonderful afternoon!
Sorry, this is for all who are looking for the bread pudding recipe. I got it at Allrecipes.com
10 slices of bread, cut into cubes (use stale bread)
1/4 cup melted butter
1 t ground cinnamon
1/2 cup raisins
6 eggs, beaten
3/4 cup white sugar
2 t vanilla extract
2 t salt
3 cups hot milk
1 pinch nutmeg
Preheat oven to 375. Butter a 2 quart baking dish.
Combine bread cubes, butter, cinnimon, and raisins. Mix well and place in the baking dish.
Beat together eggs, sugar, vanilla, and salt. Add milk, mix well and pour over the bread mix.
Sprinkle with nutmeg and bake for 25 minutes. (I needed 10 more minutes because my bread wasn't very stale)