I’m going to my ex’s for Thanksgiving, as I have for 10 years. It’s about a four-house walk. We share kids, and we actually like each other, just not together.
She want’s me to cook Corn Pudding using the recipe from the Barefoot Contessa.
l. I am a Southern Boy. Corn Pudding don’t need no damn spices!
Has anyone on here cooked this?
She is gonna email me the recipe tonight, and her motivation is----she had a roast chicken a-la-Contessa, and it was wonderful. Whoop-de-doo!
But, above all, I am adventurous about eating. This could be wonderful.
I think that ANY new recipe should be given a trial run, when practical, before serving it at a holiday or to guests. But that’s just my rule of thumb, it’s not written in stone anywhere.
I agree with Lynn…trial runs are important. I just tried out a sugar-free pumpkin pie that I’m taking to Thanksgiving. It’s fine, but I’ll be so sick of eating pumpkin pie by Thurs. I won’t be able to eat any of it then.
BUT…everything I’ve made from The Barefoot Contessa cookbooks has been wonderful. I haven’t tried the Corn Pudding, but her Sun-dried Tomato Dip caused traffic jams at a buffet table and I had people following me into the kitchen to lick the bowl. And five people hounded me for the recipe. So I think, especially since we’re so close to Thanksgiving, samclem would be safe in not testing the recipe, and he has the added benefit of blaming it on the ex if it’s horrible! Win-win situation here…make her happy, shift the blame, maybe eat something fabulous (or just good)!
I love corn pudding. I use Mr. Rogers’s mother’s recipe.
Another vote for don’t bother to take it for a test drive – there’s so much food at Thanksgiving that if it’s less than exquisitely delightful, who cares, there’s plenty of other things to eat.
I would go for it, as I like her recipes (though I have no experience with her corn pudding, sorry!).
And, while it’s normal to suggest a dish for someone to bring, it does seem a bit excessive to tell you which recipe to use, particularly if it’s a dish you are familiar with. YMMV, of course.
I absolutely concur. I’m all about experimentation in the kitchen, but I have to know what I’m serving my guests. Also, Corn Pudding is sort of a sacred thing, so you don’t want to screw with it too much.
Could you make a batch on Wednesday and see how it turns out?
Wow. Corn Pudding. I may have to make some for Thursday…
Sorry to slightly resurrect a recipe, but is this the one that used sauteed onions, half and half (or was it cream), and fresh herb in it? I made it over Thanksgiving to rave reviews, but have since (sadly) lost it.