Thank you! I hope you enjoy the combination as much as we do!
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I need to buy that book at some point!
It is, as you would say, sofa king good!
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Ooo! That sounds great too!
As, I mentioned, he wrapped thick strips of whole chile around slices of Jack cheese, and there was less involved in the whole casserole (no tortillas). There were probably some aromatics involved, but I think the custard was mostly sour cream and egg. He served it with rice.
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The restaurant was fun when it was around.
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Thanks for posting this annual thread – it’s my favorite!
I’ve included links where possible, and otherwise a reference to the source book. NYT recipe links are gift links. Sorry, but ATK and Milk Street are behind paywalls. Since we’ve months yet to go in the year, I’ll add any updates down-thread. Thus far:
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COOKING
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Melissa Clark’s Savory Bread Pudding - Dinner in One
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BAKING
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Angel Biscuits – Erika Council Still We Rise.
Sarah Kieffer’s Chocolate Rye Cake – 100 Morning Treats
Bouchons au Chocolat – Gateau
Rhubarb Pie – Hoosier Mama’s Book of Pie
Tove’s Sweet Dough – The Nordic Baking Book
Wild Blackberry Tart – Violet Bakery Cookbook
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Anything titled, the yummy yenta gets my attention. The bluberry buns😋
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I first encountered a chile relleno casserole in 1985 from Huntley Dent’s Feast of Santa Fe, Cooking of the American Southwest. In this recipe, the chiles are filled with cheese, not wrapped around cheese.
Thanks for the reminder!
Paraphrased:
page 253, chiles rellenos with breakfast soufflé spoonbread
8 whole fresh poblano chiles are roasted and peeled, and then stuffed with about 8 ounces total of Jack cheese in equal fingers. If fresh aren’t available, use canned whole roasted Hatch chiles.
Then make his spoonbread recipe on page 208: 1/2 cup yellow cornmeal blended in food processor with 2 tbs butter, salt to taste, 1.5 tsp baking powder, black pepper to taste, and 1 cup of boiling water. Scrape down while blending as needed. Then add 3 eggs and 1/2 cup milk. I like to add 1 cup of fresh or frozen corn and 1/2 cup sour cream.
Pour a bit of this batter into a buttered casserole, add the cheese-stuffed chiles, and pour the rest of the batter over. This is baked for 30 to 40 minutes at 350 degrees and served with salsa of your choice and/or avocado and/or cilantro garnish.
Delicious!
I want to make this again soon!
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Christina: thinking of you and all in your region. Sounds and looks still very difficult, and with many still missing.
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Yes! Infinitely cravable.
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My bad, I only scanned the ingredient list. I was mainly curious what is in the custard.
Thank you, Dear. Don’t be attempting cooking any of these for a while 
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If I chase him down, I’ll ask if he can tell me.
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A big plus one on the RecipeTin Eats lemon fish dish! Also loved the Savory Bread Pudding from Dinner in One.
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I confess I don’t think I have any favourite new recipes that I’ve made 3 times this year.
I think I’ve been on survival mode all year and haven’t tried too many new recipes, or followed recipes closely enough that I was truly trying them, the way they were intended.
This is the year I have also been making quarts and quarts of chile oil!
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Thx for sharing!
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