When I saw this recipe for Pastel de Choclo in Sunset magazine, it appealed to me because it looked like Shepherd's Pie, with a twist. I liked the idea of the corn puree as a topping, and reading the ingredients I could imagine how the salty, spicy meat layers might go nicely with the corn topping. And that's exactly the way it worked out. It's a good recipe that was interesting to make, but I doubt that I will ever make it again. Once was enough, in this case.
I discovered, as often happens, that the recipe overstates the number of servings it will make. It says that you will get four servings, using 2 1/2 cup individual casserole dishes. Wrong! I was only able to make three little casseroles. So, if a person wants to make four, they should use smaller dishes or increase the recipe.
The ingredients:
1 pound ground lean beef
1 tablespoon olive oil
1/2 cup raisins
1 onion (8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
1/2 cup pitted kalamata olives, halved
2 teaspoons paprika
1 teaspoon ground cumin
Salt
About 1/2 teaspoon pepper
2 hard-cooked large eggs, shelled
2/3 cup thinly sliced grilled chicken breast (see notes)
3 cups corn kernels (drained canned, thawed frozen, or fresh cooked)
3/4 cup whipping cream
1. Preheat oven to 450°.
2. Cook beef in olive oil over high heat until no longer pink in center and liquid evaporates, 7 to 10 minutes.
3. Meanwhile, in a small bowl, cover raisins with hot tap water and let stand until softened, about 5 minutes. Drain.
4. With a slotted spoon, transfer beef to a bowl. Add onion and garlic to the drippings and saute over on high heat until onion is lightly browned, 6 to 8 minutes. Add raisins, olives, paprika, cumin, beef, and 3 tablespoons water; stir over medium heat to mingle flavors, 3 to 4 minutes. Add salt and pepper to taste.
5. Spoon mixture into 4 individual casseroles (2 to 2 1/2-cup size). Cut eggs in half lengthwise. Lay equal portions of chicken over beef, and push egg halves into casseroles, making mixture level.
6. In a food processor, whirl corn, 1/2 teaspoon pepper, and cream until coarsely puréed. Cook over high heat in skillet, bring to bubbling, then reduce heat and, stirring often, simmer until darker yellow and drier, 5 to 7 minutes. Spoon corn mixture equally over beef, chicken, and eggs and spread level.
7. Set casseroles on a baking sheet. Bake, uncovered, set on a rack positioned so tops are about 4 inches from broiler, until hot in center, 13 to 16 minutes. Turn heat to broil (heat may not come on right away) and brown crusts, 3 to 4 minutes more after broiler is hot.
Yield: Makes 4 servings
The meat mixture, with the raisins, Kalamata olives, onion, garlic, and spices. I think the amount of raisins could be increased to 3/4 cup, to make them stand out a little more.
The pureed corn and cream. This thickens quickly as you cook it. Stir it frequently.
I used 2 1/2 cup casseroles, as they suggested. Instead of four servings, it made exactly three. So, if you want four servings--use smaller dishes.
I liked the way all the different layers, each with a different taste, played off each other. And it's always fun to have an excuse to use the little dishes. When I got them, I envisioned using them to make souffles and potpies galore. But, of course, they sat in the cabinet, lonely and forsaken. It makes me think that I should go through my cabinets and reacquaint myself with all the forgotten cookware and implements. That might be a blog in itself!
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