5/28/2023 0 Comments Corm orn gordThe Press's enthusiasm for innovation is reflected in our continuing exploration of this frontier. We were among the first university presses to offer titles electronically and we continue to adopt technologies that allow us to better support the scholarly mission and disseminate our content widely. I was looking for something with MUCH more thick cream sauce and not too many competing flavors for my Thanksgiving dinner.Among the largest university presses in the world, The MIT Press publishes over 200 new books each year along with 30 journals in the arts and humanities, economics, international affairs, history, political science, science and technology along with other disciplines. This was good, but not the kind of creamed corn I was expecting. With the price of red peppers, shallots and cream,I wouldn't bother with this one again. The bourbon taste was too strong and the recipe was soupy. I was very disappointed with this recipe. The ingredients were too expensive and the taste was not well liked by my Thanksgiving guests. So, I dissolved a little corn starch in cream and it thickened it up to a nice consistancy. The recipe turned out great! As others have mentioned it is a little thin. It is a very simple recipe and was a good side dish with "Roast Pork Loin and Potatoes", also on this site. My husband REALLY liked this and wants me to make it often. The sauce never did thickly coat the corn, so I mixed the second half of the cream with a bit of cornstarch before adding it. Subbed green for red bell pepper, red onion for shallots, frozen (defrosted) corn for fresh, and rum for bourbon (didn't have any). This was delicious after solving its blandness problem by adding 1/4 tsp. I divided this recipe by 3 in order to make 2 servings. I added 1/3 cup cream cheese in place of the second 1/3 cup heavy cream (instead of cornstarch as some had success with.) I think the cream cheese made it less soupy, very creamy and rich. I read a few reviews about the corn being "soupy." That, and my husband is not a creamed corn fan, so I used half the amount of heavy cream. Made this to go with the Pork Tenderloin with Peach BBQ Sauce. For me the sweet on sweet may be why I didn't love it. I could not find just bourbon so used Jim Beam Kentucky bourbon and fresh Iowa sweet corn. I thought this was just okay but my husband loved so maybe a 2.5. I will omit the sprinkled on green onion and cook the sauce down just a bit next time. Had out of town guests, served this recipe. i would leave off the sprinkle-on scallions. Also used canola & olive oils instead of butter and didn't miss it. I wish i'd read the reviews about it being soupy before I made the recipe, because I thought I had that problem due to using half & half instead of cream. Good, but could be better needs more flavor. I didn't seem to have the problem of it being soupy as others state. This has become part of our Thanksgiving tradition - it goes so well with roast turkey! I add a little corn starch to thicken the sauce a bit. We have a lot of creamed corn recipes that have been passed down to us between our families, but my husband said that this one is by far the best. It also paired well with the Grilled Pork Tenderloin with Peach BBQ sauce.
0 Comments
Leave a Reply. |