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In Praise of Peasant Food

Alan Levine Three SpoonsThere’s something especially delectable about humble ingredients mixed together in a big container and served up with a spoon. That is what comes to mind when I think of peasant food. Stratas, casseroles, gratins, puddings, soups… it all involves mingling an eclectic collection of ingredients, transforming their texture into something smooth, thick, creamy, and comforting, and digging in.

Recently I made two dishes that fall squarely into the category of peasant food: a cheddar cheese, scallion, and corn strata, and a rich pot of tomato soup. I highly recommend these recipes as you forge your way through the coming winter months. Peasant food translates into easy, effortless cooking and lip-smacking results that reheat well, stretching across the week. Peasant food is comfort food, and comfort food is winter food. Dig in below:

Dricker94 Corn Cropped

Corn, Scallion, and Cheddar Strata
Adapted from Smitten Kitchen

Ingredients

Butter
4 cobs of corn (approximately 3 cups)
A bundle of scallions (white and green parts)
8 cups bread cubes
2 cups freshly grated cheddar cheese
1 cup freshly grated Asiago cheese
9 large eggs
2 tablespoons mayonnaise
2 3/4 cups milk
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper

Tools

9X13 inch baking dish
Cutting board
Chef’s knife
Measuring cups
Measuring spoons
Mixing bowls
Box grater
Whisk or fork
Plastic wrap

  • Generously grease your baking dish.
  • Saw the corn off the cobs and measure to see that you have approximately 3 cups. Chop the bundle of scallions and mix in a bowl with the corn.
  • Grate the cheeses and combine in a mixing bowl.
  • In another large mixing bowl, gently beat the eggs with the mayo, milk, salt, and pepper.
  • Cube the bread and measure it out into a large bowl.
  • In the baking dish, layer one-third of the bread cubes, the corn mixture, and the cheese mixture. Repeat this process twice and then pour the egg mixture over the strata. Cover and refrigerate for 8 hours or an entire day.
  • Set the oven to 350 degrees Fahrenheit and bake for 45 to 55 minutes, until puffed and golden brown on top.

Ross Pollack Tomatoes

Tomato Soup
Adapted from Ina Garten

Ingredients

3 tablespoons olive oil
3 cups chopped yellow onion (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock
1 28-oz can crushed tomatoes
Salt and pepper
1/2 cup orzo
1/2 cup heavy cream*

Tools

Large pot
Measuring spoons
Measuring cups
Chef’s knife
Cutting board
Wooden spoon
Small pot

  • Heat the olive oil in a large pot over medium heat.
  • Add the onions and cook for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for an additional minute.
  • Add the chicken stock, tomatoes, 1 tablespoon of salt, and 1 teaspoon of pepper and bring everything to a boil. Lower the heat and simmer for 15 minutes.
  • Fill a separate, smaller pot with water and 2 teaspoons of salt. Bring to a boil.
  • Add the orzo to the boiling water and cook for 7 minutes, then drain the orzo and add it to the soup.
  • Add the cream and simmer for 10 more minutes.

*If you want to give the soup a little extra love, Ina Garten recommends serving it with grilled cheese croutons 🙂

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