I made this Cheesy Ham Pouf from Bake Until Bubbly by Clifford Wright way back on New Year’s Eve. I made two batches, actually. I ate some for dinner, hot from the oven… heaven. Then I let the other batch cool and cut them up into squares for serving as an appetizer (with a little Tabasco on the side) at the New Year’s Eve party Jen and I went to that night — equally awesome. Of course it had settled down from it’s original “poufiness,” but some things get better with age, no? I was lucky enough to have some leftovers the next day, and since the pouf is made with 6 eggs, I thought it would make a nice breakfast. So I heated it up in the microwave. I swear, it was even yummier than the day before (again, with some Tabasco). I told Cliff about my experience, and he did me one better. He suggested next time I take some of the leftover squares and deep fry them. OMG. Here’s the recipe.
Cheesy Ham Pouf
from Bake Until Bubbly by Clifford Wright
6 large eggs
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup whole milk (I wonder what would happen with low-fat?)
1 cup (1/4 pound) finely chopped cooked ham
3 ounces (1/2 cup) cream cheese
2 cups (6 ounces) shredded Cheddar cheese
1 cup (8 ounces) cottage cheese (crazy, I know…)
2 tablespoons unsalted butter
3 scallions, white and green parts chopped
1 tablespoon finely chopped fresh parsley
1/4 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees and butter a 9-inch square baking casserole.
Beat the eggs in an electric mixer bowl for a minute, then stir in the flour and baking powder. Slowly beat in the milk. This next step can be a little messy if you’re not careful, but it says to mix in ALL of the remaining ingredients. Just don’t turn your mixer up to maximum speed unless you want a big mess. Mix for 3 minutes. Then transfer to the greased casserole and bake until golden brown and a knife inserted in the middle comes out clean, 50 to 60 minutes. It says to serve hot, but I strongly suggest you let it cool down and see the serving ideas above instead.