Budin of Local Vegetables and Mexican Crema
Budin de Verduras y Crema
From Season 8 Mexico - One Plate at a Time
1 head cauliflower, preferably romanesco, florets removed from the stalk and broken into small pieces (you’ll need 2 1/2 cups)
12 ounces baby patty pan squash, halved and thinly sliced (you’ll need 3 cups)
1 medium fennel bulb, sliced very thin (you’ll need 1 cup)
1 small white onion or 4 shallots, sliced paper thin
6 cleaned squash blossoms, cleaned (pistels and stamens removed) and thinly sliced
1/2 cup chopped cilantro (thick bottom stems removed)
1 cup of Mexican crema, crème fraiche or heavy cream
1 medium (8 ounces) baking potato, peeled, shredded and squeezed dry
3 tablespoons olive oil
3 cups fresh bread crumbs
1 1/2 cups shredded Mexican melting cheese (like Chihauhua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
1. Prepare and bake the budins. Turn on the oven to 375 degrees. Bring a large pot of salted water to a boil, scoop in the florets and blanch for 2 minutes. Drain and let cool.
In a large bowl, mix together the patty pans, fennel, onion, squash blossoms, cilantro and crema. Add the cauliflower, grated potato, 1 1/4 teaspoons salt and mix well. Fill six 8-ounce ramekins and arrange them on a rimmed baking sheet . Bake for 30 minutes or until the tops are golden brown.
2. Make the crumb topping. While the budins are baking, heat the oil in a large (10-inch) skillet over medium. Once hot, add the bread crumbs and stir until crisp and brown, about 5 minutes.
3. Finish the budins. Remove the ramekins from the oven and sprinkle on the shredded cheese. Return to the oven and continue baking until the cheese has melted, about 5 minutes. Top with the crispy bread crumbs. Serve warm or at room temperature.