hey kiddo - i think you should listen to your gut and your heart and go with that. trust yourself.
on another note - here is the corn timbale recipe for thanksgiving: 0th. 12 or more ears fresh corn (to make about 3 cups grated corn) 6 eggs 2-3 Tb grated onion 1 tsp salt 4-5 Tb minced parsley 2/3 cup lightly pressed down crumbs, from crustless nonsweet white bread 2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/or Cheddar or mozzarella) 2/3 cup heavy cream 1/8 tsp Cayenne pepper 8-10 grinds fresh pepper Scrape or grate the corn and turn into a measure to be sure you have about 3 cups. Beat the eggs in a mixing bowl to blend; then add all the rest of the ingredients listed, including the corn. Recipe may be completed even a day in advance to this point; covered and refrigerated. Preheat oven to 350 degrees. About 2 hours before serving, butter the baking dish and line bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in a bain-marie. Bake in lower-middle level of oven for half an hour, then turn the temperature down to 325 degrees. Baking time is around 1 _ to 1 _ hours, and water surrounding the timbale should almost but never quite bubble; too high heat can make a custard grainy. Timbale is done when it has risen almost to fill the mold, the top has cracked open, and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding. May be baked an hour or so before serving; the timbale will sink down as it cools.
no subject
on another note - here is the corn timbale recipe for thanksgiving: 0th. 12 or more ears fresh corn (to make about 3 cups grated corn)
6 eggs
2-3 Tb grated onion
1 tsp salt
4-5 Tb minced parsley
2/3 cup lightly pressed down crumbs, from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/or Cheddar or mozzarella)
2/3 cup heavy cream
1/8 tsp Cayenne pepper
8-10 grinds fresh pepper
Scrape or grate the corn and turn into a measure to be sure you have about 3 cups. Beat the eggs in a mixing bowl to blend; then add all the rest of the ingredients listed, including the corn.
Recipe may be completed even a day in advance to this point; covered and refrigerated.
Preheat oven to 350 degrees. About 2 hours before serving, butter the baking dish and line bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in a bain-marie. Bake in lower-middle level of oven for half an hour, then turn the temperature down to 325 degrees. Baking time is around 1 _ to 1 _ hours, and water surrounding the timbale should almost but never quite bubble; too high heat can make a custard grainy. Timbale is done when it has risen almost to fill the mold, the top has cracked open, and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.
May be baked an hour or so before serving; the timbale will sink down as it cools.