Tuesday, 14 August 2007

Corn Pudding with Buckwheat, Spinach & Feta Cheese

This started out with the idea that it was going to be something else (filled corn crepes!) but when it became clear that it wasn't going to work (more like scrambled eggs from hell), I had to do a complete re-think. Fortunately, Plan B worked out just fine. In fact we thought this was really, really good.

Corn Pudding with Buckwheat, Spinach and Feta Cheese

Corn Pudding with Buckwheat, Spinach and Feta Cheese2 to 4 servings
1 hour and 15 minutes - 45 minutes prep time

1/2 a small onion
2 teaspoons olive oil
1/4 teaspoon salt
1 cup water
1/2 cup toasted buckwheat (kasha)

NOTE: I actually cooked twice the amount of ingredients listed above; and had half left over. I'm not sure how cooking less in the rice cooker will work out.

Peel and mince the onion. Put it with the olive oil in your handy-dandy rice-cooker. Stir well and turn on. By the time it turns itself off, the onion should be soft and translucent. Add the water and salt to the rice-cooker and bring to a boil. (This time, you have to watch it!) When it boils, add the toasted buckwheat. When the buckwheat is done, and the rice cooker turns itself off (about 1/2 hour) let it sit for about 5 minutes before removing it from the pot. It's important not to add the buckwheat to the water until it boils, or you will get mush instead of perfectly cooked fluffy buckwheat kernals.

6 to 8 cups fresh spinach
200 grams feta cheese
2-3 tablespoons butter

Meanwhile, wash and pick over the spinach. Steam it in just the water that clings to the leaves after washing, until it is just limp. Drain it and rinse in cold water. Squeeze out the water and chop the spinach finely.

Mix the spinach with the crumbled feta cheese, and 2 cups of the cooked buckwheat and onions. (That will be all of what is listed above, or half of what I actually cooked.)

Preheat the oven to 375°F. Melt the butter in a small lasagne or other similar casserole dish. When it is melted, tilt the pan to coat the bottom and sides of the pan, and add the remaining melted butter to the batter for the pudding, which you will have also been working on.

Corn Pudding:
2 cups (2 cobs) raw corn kernals
1 cup water
1/2 teaspoon salt
1/2 teaspoon black peppercorns, crushed
2 eggs
1/4 cup potato starch
1 teaspoon baking powder

Husk the corn and cut the kernals from the cobs. Put the corn in a blender, and add the water, salt and pepper. Blend until fairly smooth. Add the eggs, potato starch and baking powder, and blend again. Mix in the melted butter...

Spread the buckwheat, spinach and feta cheese mixture evenly over the bottom of the casserole dish. Pour the pudding batter over the buckwheat mixture. Bake at 375°F for 30 to 40 minutes, until set in the middle and lightly browned around the edges.


Kevin said...

This looks good and sounds really interesting. I don't think that I have ever had anything like it. I will have to try it. (I like the plate with the 3 discs.)

Sarah said...

This looks incredibly amazing! I'm adding you to my blogroll over at http://yummysmells.blogspot.com (if you don't mind! You seem so original, and as a fellow Ontarian you rock!)

Ferdzy said...

Why thank you! Don't mind at all! ;)

And yes, I'm always on the look-out for fellow Ontarians too.

Erndog said...

I morphed my corn and black bean enchiladas with your casserole with lovely results! The base was the cooked kasha and onion mix with black beans, chopped tomato, cumin, oregano, fresh cilantro and enchilada sauce. I mixed in about 1/2 cup of pepper jack cheese before spreading it in the casserole and the corn pudding made for a delicious topping! Thanks for the inspiration. :-)