Miniature Corn Barquettes With Peppers Recipes

Steps:

• Bring a large pot of water to boil. Season water with salt to taste (optional).
• In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
• Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
• Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
• Meanwhile cook pasta according to package directions, drain and toss with the sauce.
• Stir in chopped basil and cheese before serving.
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Steps:

• Preheat the oven to 350 degrees. Make the barquettes by sifting the dry ingredients into a medium-size bowl. In a small bowl, whisk the buttermilk and egg together. Whisk in the oil. Combine the flour mixture with the peppers and add to the buttermilk and egg mixture, stirring to combine. Set aside.
• Make the filling by stirring the salt, ground pepper to taste and scallions into the cheese. Coat 42 miniature barquette molds with a nonstick cooking spray.
• Spread 1 teaspoon of the barquette batter in the bottom of each mold. Place 1/2 teaspoon of the cheese mixture down the center of the batter in each mold. Top the cheese with 1/8 teaspoon of the roasted pepper. Top with 1 teaspoon of the batter, completely covering the filling.
• Place the molds on a baking sheet. Bake in the center of the oven until lightly browned, about 15 minutes. Remove the barquettes from the sheet and place on a rack.

Steps:

• Whisk together flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, oil, and butter until smooth and combined. Add milk mixture to flour mixture, and stir just until batter is combined; fold in corn kernels.
• Heat a cast-iron skillet over medium heat, and rub with enough oil to coat surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until underside is golden brown, 45 to 60 seconds; turn over, and continue cooking until other side is browned and cake is heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.