The SF Chowhound board put together a super-sized potluck. Suprisingly, there was another Chowhound from the Central Valley besides myself. Potluck items included interesting ideas like the soynut with potatoes, but personal faves were the carrot pudding and the squid dish, which I must get the recipe for. Here’s the carrot pudding recipe from Diane Kennedy courtesy of David Boyk. Good stuff.
Budín de Zanahoria (Carrot Pudding)
A buttered Pyrex dish (I’ve used metal with no ill effects)
A baking sheet, placed on a shelf two-thirds of the way down in the oven
A sauce made by combining 2 cups fresh orange juice with 3/4 cup finely chopped walnuts
2 pounds boiled carrots
6 ounces unsalted butter
3 eggs, separated
1/2 cup granulated sugar
6 ounces rice flour, sifted ( all-purpose white is ok too)
1 teaspoon salt
1/4 pound Chihuahua cheese, grated (legit queso fresco best, cheap mozz ok)
1 1/2 teaspoons baking powder
Preheat the oven to 500 degrees. Pass the carrots through the medium disc of the food mill. Melt the butter and set it aside to cool. Setting the egg whites aside, beat the yolks until they’re thick. Add the sugar and continue beating until it is well incorporated. Beat in the flour alternately with the butter. Stir in the carrots, salt and cheese, mix well, and lastly add the baking powder. Beat the egg whites until they are stiff and fold them into the mixture. Pour the mixture into the prepared dish. Place it on the baking sheet and bake for 10 minutes. Then lower the over temperature to 350 degrees and continue cooking for about 55 minutes. The budín should be soft and spongy to the touch – the top and sides nicely browned, but the inside moist. Serve immediately, with the orange and walnut sauce to accompany it. And coarse salt and thick sour cream if you wish.
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