1.2 lb. rotini pasta
2 large onions
1/2 head of garlic
head of broccoli
4 oz. swiss cheese
4 oz gorgonzola
flour
salt & pepper

Cut the onions into long, thin slices and caramelize with the garlic. Cook the pasta. Dredge the swiss in flour. Toss everything together.

It is especially good as a side dish with grilled steak.

2 c. frozen corn, thawed
1 c. milk + 1/4 c. milk
1 c. water
1 t. salt
1 c. cornmeal
2 T. butter
3 eggs
1/2 t. salt
1/2 t. cream of tartar
1/4 t. baking soda

Preheat oven to 375. Grease 9×9 square pan. Lightly puree corn with 1/4 c. milk in blender, about 5 seconds. In a saucepan, heat 1c. milk & 1 c. water to a boil. Set heat to medium-low and whisk in the corn meal. Continue to cook and stir until it gets thick. Remove from heat and add corn & butter. Let it cool a bit before adding eggs, cream of tartar, and baking soda. Pour into pan and bake 30-45 minutes or until the top starts to brown. Let cool 15 minutes before serving.

1/4 c. red cargo rice
1/4 c. orzo
1/2 c. long grain white rice
2T. olive oil
small onion
4-8 cloves garlic
2 T. lemon juice
2 c. chicken stock

mince onion & garlic and cook in oil until translucent. Add rice and orzo and cook until rice begins to brown. Add chicken stock and simmer covered 30 minutes or until rice is cooked. Add lemon juice.

olive oil
small onion, finely minced
3 cloves garlic, pressed
1 quart chicken stock
1 c. corn meal
3 T. butter
1 1/2 t. salt
1/4 t. ground pepper
2 oz. parmesan, grated

Preheat oven to 350. In a cast iron dutch oven, cook onion & garlic in the oil. Add the salt & stock and bring to a boil. Gradually add cornmeal while whisking. Put pot in the oven & stir every 10 minutes until thick and creamy, about 40 minutes. Add butter, pepper, & parmesan. Serve as is or pour out onto parchment covered cookie sheets & chill. Cut into squares and fry or grill. Serves 6.

1 1/2 c. flour
1 c. cornmeal
2 t. baking powder
1/4 t. baking soda
3/4 t. salt
1/4 c. brown sugar
1 c. frozen corn, thawed
1 c. buttermilk
2 eggs
4 T. melted butter

Preheat oven to 400. Spray square pan with oil. Whisk together dry ingredients. In a blender, combine the corn and buttermilk. Add eggs and blend for 5 more seconds. Pour wet into dry and mix until just combined. Pour in melted butter and mix in until just combined. Pour into baking dish. Bake 35-30 minutes, cool for another 20. Serves 9.

1 c. bread flour
1/2 t. salt
1 egg
1/2 c. milk

Whisk together the egg and milk. Pour into dry ingredients. Beat until the batter is bubbly and elastic. Push through a spaetzle maker over boiling salted water. Remove with a slotted spoon and drain. Toss with butter to prevent sticking. Serves 4.

Also nice when tossed with caramelized onions and Parmesan.