from Food Network Mexican chef Marcela Valladolid. It is really so good. I never have watched her show but I really have been enjoying watching her on the show The Kitchen which is on Saturday mornings. They give lots of helpful tips in that 1 hour show. Anyone else watch it?http://www.foodnetwork.com/recipes/marcela-valladolid/corn-and-poblano-lasagna-recipe2.html
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Again I am going to attempt to get someone to make this Corn and Poblano Lasagna
- Thread starter orchid
- Start date
I suppose so. This is actually very delicate tasting. I thought the
zucchini was going to be weird in but it isn't but the corn puree is what makes this. It's a great side to ham or pork chop but today we had it just with a green salad and garlic toast because I had it in the freezer. I started having muscle spasms in my back on Sat. so I'm trying to be nice to myself. Ugh! Oh, and it freezes great.
zucchini was going to be weird in but it isn't but the corn puree is what makes this. It's a great side to ham or pork chop but today we had it just with a green salad and garlic toast because I had it in the freezer. I started having muscle spasms in my back on Sat. so I'm trying to be nice to myself. Ugh! Oh, and it freezes great.
I love The Kitchen. I DVR it and watch it later on Saturday ....
I love Marcella too, she is so pretty and I love when she speaks Spanish. She is very refreshing, and so is Katy. Great show! Re: the lasagne, I am going to make it, and will add some Hatch Chilis I have blackened and frozen.
I love Marcella too, she is so pretty and I love when she speaks Spanish. She is very refreshing, and so is Katy. Great show! Re: the lasagne, I am going to make it, and will add some Hatch Chilis I have blackened and frozen.
Huge fan of Marcela....
I have made quite a few of her recipes and blogged on each one. Haven't made the corn and poblano lasagna, but remember very well that show.
I tape The Kitchen and watch whenever I have a chance. It is quite entertaining. Marcela is great, down to Earth, and Zakarian a fantastic source of knowledge. In my opinion the others are light-weight, but fun. Kathy is the only one that I would be very glad to see departing.
I have made quite a few of her recipes and blogged on each one. Haven't made the corn and poblano lasagna, but remember very well that show.
I tape The Kitchen and watch whenever I have a chance. It is quite entertaining. Marcela is great, down to Earth, and Zakarian a fantastic source of knowledge. In my opinion the others are light-weight, but fun. Kathy is the only one that I would be very glad to see departing.
Me too MoNJ but I figured he must have a following and they have
balanced the show with much different people. GZ and his serious approach to food and even Katy brings a different point of view. That hot dog fried rice that I posted a couple of weeks ago was one of the best I have made. And guess I won't put that coconut thingy on my want list. LOL
balanced the show with much different people. GZ and his serious approach to food and even Katy brings a different point of view. That hot dog fried rice that I posted a couple of weeks ago was one of the best I have made. And guess I won't put that coconut thingy on my want list. LOL
I loved the jicama taco idea too, and bought one today. I made a mistake and bought one that is too
large for my mandoline. So I used a very sharp knife to slice rounds,,,but they were too thick to fold, so they broke. Made a good salad with them anyway She made it look so easy.
large for my mandoline. So I used a very sharp knife to slice rounds,,,but they were too thick to fold, so they broke. Made a good salad with them anyway She made it look so easy.
My take on the Corn and Poblano Lasagna from Marcela on The Kitchen
For us, this recipe was OK. We are used to much bolder Mexican food and this was very mild. I read the comments before I made it and many folks said the same thing. Some added meat or other ingredients to make it more flavorful, however I wanted to make it as written first.
It is also work intensive, for me anyway. I find that blackening Poblano peppers is a chore. Their skin is much thinner than bell peppers and does not release as easily. I used an extra pepper, and feel the recipe could have used more peppers and zucchini. To be fair, I will say that I did not have an 8 X 11 dish and used a 9 X 13, so if you have to do the same, make sure you have the extra veggies to fill the space.
I served this with Italian Flat Beans from the Farmer's Market and jazzed them up with fresh tomatoes, red pepper flakes, and fresh oregano so that added some bold flavor to the meal as a whole.
All and all this showcases the peppers, and zucchini. I could not find the first suggestion for the cheese it called for, but I had fresh mozzarella, which was the second suggestion, and used that.
For us, this recipe was OK. We are used to much bolder Mexican food and this was very mild. I read the comments before I made it and many folks said the same thing. Some added meat or other ingredients to make it more flavorful, however I wanted to make it as written first.
It is also work intensive, for me anyway. I find that blackening Poblano peppers is a chore. Their skin is much thinner than bell peppers and does not release as easily. I used an extra pepper, and feel the recipe could have used more peppers and zucchini. To be fair, I will say that I did not have an 8 X 11 dish and used a 9 X 13, so if you have to do the same, make sure you have the extra veggies to fill the space.
I served this with Italian Flat Beans from the Farmer's Market and jazzed them up with fresh tomatoes, red pepper flakes, and fresh oregano so that added some bold flavor to the meal as a whole.
All and all this showcases the peppers, and zucchini. I could not find the first suggestion for the cheese it called for, but I had fresh mozzarella, which was the second suggestion, and used that.