Pumpkin and Chestnut Mille-Feuille

Serves 4-6
  • Prep Time: 10 minutes
  • Cook Time: 30-40
  • Total Time: 40 minutes
  • Preheat the oven to 375°F.
Ingredients
  • Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
  • Add a splash of olive oil to a hot griddle pan. Let it get really hot.
  • Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
  • Season with freshly ground salt to taste and serve with bread
  • Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.

Instructions

  • 1Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
  • 2Add a splash of olive oil to a hot griddle pan. Let it get really hot.
  • 3Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
  • 4Season with freshly ground salt to taste and serve with bread
  • 5Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.

ABOUT THE AUTHOR

Barros

Served in a 16-ounce pint glass. Cloudy and dirty-peach-colored, topped with a thick, frothy, creamy foam head

( 1 )
  • D. Evans

    For those with pure food indulgence in mind, come next door and sate your desires with our ever changing internationally and seasonally inspired small plates. We love food.ou want to eat for dinner right now. Find more meal ideas here

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