For these recipes I used locally grown leeks, mini shallots, thyme, and chives.
Due to the simple seasoning and long cooking time I had for the Corn and Chive Bread Pudding, I chose thighs instead of breasts. Normally I prefer breasts due to their leanness but the thighs kept their moist flavor and were a great balance to everything else on the plate.
The most important thing is to get your really easy Corn and Chive Bread Pudding in the over first, as that it takes about 40 – 45 minutes to thoroughly bake.
I also advise leaving out a stick of butter and your frozen corn for at least 30 minutes before you start putting the ingredients together so they have time to thaw.
Note: Leeks can be tricky if you’ve never cooked with them before. They are essentially an overgrown green onion and should be treated the same way. Cut off the majority of the green stalk, leaving just a little bit on the top of the root base. Slick the stalks down the middle and then slice horizontally into bite-sized pieces.
Corn and Chive Bread Pudding:
- 1.5 lbs of frozen corn, thawed (two small bags)
- 1/2 stick of butter, softened
- 1/2 cup of heavy cream
- 3/4 cup of flour
- 1 cup of sugar
- 4 large eggs
- Ground Pepper
- Nutmeg, just a dash
First, preheat your oven to 350. Butter a 9×9 casserole dish. Take half your corn and pulse in a blender until coarsely chopped. Combine all your corn in large bowl, toss with the sugar, salt, and pepper. In a separate bowl, whisk together your eggs, cream, and melted butter. Slowly whisk in your flour completely, making sure there are no chunks. Add your corn to your wet mixture and combine completely. Pour into your baking dish, sprinkling your nutmeg evenly over the top. Cook for 40-45 minutes until firm on the outside edges and golden brown on top, cool for 5 minutes. Enjoy.
Pan-Seared Chicken Thighs:
- 2 tablespoons olive oil
- 6-8 bone-in, skin-on chicken thighs
- Ground Pepper
Carefully wash and dry your chicken thighs, and thoroughly season with salt and pepper. Drizzle your olive oil over a deep large fry pan, head up the oil before adding your chicken. Place your chicken close together in the pan, skin side down and cover, cooking for about 15 minutes to make sure your skin gets crispy. Flip your chicken over and cook for another 20-25 minutes covered. Serve hot.
- 1/2 stick butter, softened
- 1/4 cup shallots, minced
- 1/2 cup white wine, (I used a $5 chardonnay)
- 5 cups leeks, finely chopped (about 4 -5 large leek stalks)
- 1-2 teaspoons fresh thyme
Wash and dry your leeks. Finely chop your shallots, thyme, and leeks. Heat your butter up in a skillet, adding your shallots, and cook down for 2 minutes. Deglaze with your white wine and cook for another 2 minutes, letting your shallots soak up the flavor and for the majority of the alcohol to cook out. Sprinkle in your salt and pepper to taste. Add in your leeks and thyme, and cook covered for about 15 more minutes, stirring occasionally. Finish with a pat of butter. Serve warm with your chicken and corn pudding.
I finished my plate with a small mixed green salad, since all that butter needed some greens to balance it out. All in all a great satisfying meal.
Hope you enjoy the recipes as much as I did!