TRYING OUT A PEPIN RECIPE

After lunch, I bought some ingredients to try out Jacques Pepin's recipe for a kind of corn gretin.  You use about four cobs of corn, a few tablespoons of flour, three eggs, a cup to a cup and a half of half & half and salt and pepper.  All of this goes inside a food processor, but I used a blender.  Then, pour the stuff into your container and grate some Parmesan or  swiss cheese on top and place inside a 375 degree oven.

I think it probably could have used a little more salt because I found it a little bland.  Or maybe the corn could have been better (it was a little old) or maybe I could have used a processor instead of a blender.  The top never did quite brown and I suspect there wasn't enough sugar to brown the top or it wasn't cooked long enough.

I did all this after jogging down to Wells and getting some money for the work Don the plumber did at the Pomona duplex.  We talked about Ninito Donaire and whether he is better than Pacquiao.  I guess we'll see since he's up for a belt this Saturday.

Other parts of the dinner included some frying.  I fried some chicken wings and also some tofu.  After dinner I tried using a different recipe for the carrot bread.  I didn't realize wheat flour can't be substituted exactly with all-purpose so I had to add more moisture in the form of more cream and oil.  After some research, I realized I should have just added more cream and didn't need the extra oil.  The bread came out moist but also too oily in my opinion.

(written 10/22/110