You mean the rice type? Koshihikari from Niigata. We love the shine on every grain. 
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That is a beautiful looking pork chop and presentation! It was worth getting the kitchen messy for.
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I thought that’s what it is. Yep, me too.
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Any chance you could give us the corn pudding recipe? It looks wonderful!!! Thanks.
The corn pudding recipe is a modified version of Sweet Corn Pudding, from Epicurious.
My modifications are these:
As written the recipe calls for a lot of sugar. Way too sweet for me. I use just one tablespoon at most. (Next time, I’ll try cutting back even further.)
I make this pudding when I have fresh corn. Kernels cut off the cob, no blending the batter til smooth. I want whole kernels.
I mix the batter by hand with a spoon, because I want those chunky whole kernels.
All whole milk instead of part whole milk and part heavy cream.
My butter is almost melted, though cool, because I always have to pull a stick of butter from the freezer. Recipe still works fine.
This pudding works well in an 11 x 7 Pyrex baking dish, which I’m guessing is common in a lot of (American) kitchens.
Finally, I did throw into the batter about a tablespoon of Hatch chiles from a batch I had roasted. Roasting meant the chiles were dry enough not to turn the batter watery. I also tasted the chiles first to avoid turning the pudding into a chile inferno. Recipe is yummy without the chiles, though.
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Thanks so much for the recipe and your modifications. I don’t like sweet stuff either, so I will definitely either reduce or just eliminate the sugar. Lots of green chiles though!
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I hope you enjoy! Identical to what my version looked like, right down to the same Pyrex baking dish.
P.S. I was able to carefully remove (with a large metal spatula) and reheat squares for dinner after the pudding had cooled in the fridge overnight. Placed the squares in a smaller, buttered Pyrex at 350 F and kept a watchful eye.
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Thanks! I’m going to use salsa verde as a topper since I made the corn batter plain. Along with roasted chicken, grilled sweet peppers and vino.
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In my oven baking time was closer to an hour. To achieve a crusty top.
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Wow. Happy Birthday Wishes to your Grandmother.
All my best wishes …
Long day. Dinner wasn’t anything planned, but when I picked up some duck breasts at Wegmans and I knew I wouldn’t be home at a reasonable hour, one of them became dinner.
Scored, seasoned with salt and pepper, seared starting in a cold pan, finished in the oven to 130° for medium rare and then rested for 10 minutes before slicing and serving with some warmed Plum Ketchup.
Sides were Israeli Couscous with thyme and dried minced onion and steamed green beans with toasted almonds. And wine.
Dessert will be some apple crisp made last night (along with a very small one for Mom today) with some Graeter’s Madagascar Vanilla ice cream.
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Dynamite.
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The corn was delicious. Even my niece tried it. Will def make it again and play with a few add ins.
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LindaWhit !!!
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your mom is very lucky to have you and vice versa! loving daughter!
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Tonight was the fabulous Mrs. P’s birthday and we had an awesome dinner at Cafe Panache in Ramsey, NJ. We started off with seared shrimp in paprika lemon butter sauce with heirloom tomatoes and fried sage. We also shared handmade pumpkin agnolotti with butter and parmesan. For entrees I had outstanding imported venison chops in aromatic madeira wine sauce with buttered spaetzle and sweet potato puree. Mrs. P had excellent diver scallops with cauliflower flan, pickled chanterelles, in a lobster sauce. For dessert we had melt in your mouth coconut cake and caramel gelato (not pictured). It all went great with 2011 Domaine Lafond Chateauneuf Du Pape
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Homemade pizza with friend’s kiddos to close out girls’ weekend.
Kids & I started the dough yesterday, and they helped pat out and top their pizzas today.
Simple toppings - plain cheese for one kid, pepperoni & mushrooms (yep, they have a food garden at school and he eats adventurously as a side benefit - ate half my mini pot pie at lunch after his kid meal 
) for the other, mushrooms & fresh mozz for the “girls” (plus wine and arugula salad).
I par-baked the rest of the dough into pizza bases and froze them for my friend for future pizza fridays, and am sending a pizza stone as a thank you gift for hosting us.
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Duck looks like perfection 
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