Now that it’s the very very tail end of corn season, I have a couple fresh corn recipes to share. I hope I’m not too late. We ate this cheesy dish for dinner but it would be wonderful for brunch as well. I also think that it could be prepared with frozen corn (gasp!) and served as a holiday side dish.
This recipe was adapted from The New York Times, contributed by Clare de Boer. I used Kosher salt and modified the proportions. I also modified the baking dish (to have more crispy crust) and baking time. The lemony basil oil topping added a bright contrast to the indulgent and delicious dish.
Yield: Serves 4 to 6
- 2 tablespoons unsalted butter, plus more for the pan
- 6 ears fresh corn, kernels removed (about 5 cups kernels), cobs discarded
- 2 tsp coarse salt, plus more to taste
- 6 tablespoons extra-virgin olive oil, divided
- 2 cups fresh whole milk ricotta
- 1/2 cup heavy cream
- 2 tablespoons crème fraîche or sour cream
- 1 1/2 cups grated Parmesan, divided (I used Parmigiano-Reggiano)
- 4 large eggs, whites and yolks separated
- coarsely ground black pepper
- 1/3 packed cup fresh basil leaves (about 20 leaves)
- 2 tablespoons fresh lemon juice (from 1/2 lemon)
- In a large skillet, melt 2 tablespoons butter over medium heat.
- Add the corn kernels and 1 teaspoon of salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes.
- Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. (I used a Vitamix.)
- Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
- Heat the oven to 450 degrees, preferably on convection.
- When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche/sour cream, 1 cup Parmesan and the remaining 1 teaspoon of salt; season to taste with more salt, if desired.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes.
- Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
- Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. (I used a 8×10-inch oval dish.) Add 2 to 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
- Pour the ricotta batter into the dish. Bake for 25 minutes and then remove from oven and top with another 3 tablespoons Parmesan. Continue to bake until the cheese has browned and the sformata has set in the center, about 5 additional minutes, a total of 30 to 40 minutes.
- Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
- Just before serving, top the warm sformata with the remaining grated Parmesan, drizzle with basil oil and serve.
Posted in Casserole, Recipes, Sides, Thanksgiving, Vegetarian
Tags: basil, brunch, casserole, corn, creme fraiche, dinner, eggs, Italian, lemon, parmesan, ricotta, side, side dish, soufflé, summer, Thanksgiving, vegetarian
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More eggplant! This dish is a great vegetarian alternative to a traditional baked ziti. A crowd-pleasing weeknight comfort-food pasta casserole. 🙂
This recipe was adapted from Food and Wine, contributed by Jonathan Waxman of Barbuto in NYC. I used San Marzano tomatoes instead of beefsteak and modified the proportions and method. I loved that it incorporated pesto.
To make the dish more healthy, Waxman replaces the traditional béchamel sauce with eggplant. The original recipe even suggests using whole-wheat pasta, if desired. Don’t worry… it is still an indulgent baked pasta dish with butter and plenty of cheese. 😉
Yield: Serves 8
- Preheat the oven to 375°, preferably on convection.
- Butter a 9-by-13-inch ovenproof baking dish. (I used cooking oil spray.)
- In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl.
- Toss the pasta with 2 tablespoons of the olive oil.
- Meanwhile, in a large non-stick skillet or sauté pan, heat 1/4 cup of the olive oil. Add half of the eggplant and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. Add the eggplant to the pasta. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
- Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet. Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes.
- Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes.
- Stir in the 4 tablespoons of butter.
- Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well.
- Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top.
- Let the pasta stand for 10 minutes before serving.
Posted in Casserole, Pasta, Quick, Recipes, Vegetarian
Tags: baked, baked ziti, casserole, comfort food, eggplant, Italian, Jonathan Waxman, parmesan, Parmigiano Reggiano, pasta, pesto, ricotta, rigatoni, tomatoes, vegetarian, weeknight, ziti
My husband requested bread pudding for his celebratory Father’s Day dessert this year. This classic dessert is second only to cheesecake in his heart. ❤
This isn’t technically another strawberry dessert… but the fresh strawberry topping definitely brought this fabulously creamy bread pudding to the next level.
The recipe was adapted from Martha Stewart.com. I omitted the raisins, modified the presentation, and added the fresh strawberry garnish. Delicious.
Yield: Serves 8 to 10
- 2 T unsalted butter, softened, for baking dish
- 12 ounces brioche or challah, cut into 1-inch cubes
- 2 cups whole milk
- 3 cups heavy cream
- 4 large eggs, plus 1 egg yolk
- 1 cup granulated sugar
- 1/2 tsp coarse salt
- 1 T pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/2 cup raisins, optional (I omitted them)
- 1 cup boiling water, optional (if using raisins), plus more for pan
- fresh strawberry slices, for garnish, optional
Posted in Baking, Good Sweets, Good Eats (Desserts), Holiday, Recipes, The Piggy Pancake (Breakfast)
Tags: bread, breakfast, brioche, brunch, casserole, challah, cinnamon, cream, custard, dessert, Father's Day, French toast, nutmeg, pudding, raisins, Southern, southern food, strawberries
More meatballs! This is an updated version of the classic British dish. Ottolenghi describes the key elements as “well-cooked meat, crisp pancake and velvety gravy.” He modified the popular dish by using ground pork in the meatballs. It was very hearty and rich.
The complete dish was time consuming to prepare, but the components can be made separately and ahead to save time, if desired. This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I modified the baking times.
Yield: Serves 6 to 8
Time: about 2 hours
For the Batter:
- 4 large eggs
- 1 cup/240 ml whole milk
- 2/3 cup/160 ml India pale ale or another pale ale (I used Sierra Nevada)
- 2 T Dijon mustard
- 1 3/4 cups (225 g) all-purpose flour, sifted
- 1 tsp kosher salt
For the Gravy:
- 2 T sunflower or canola oil
- 1 T (15 g) unsalted butter
- 2 small onions (about 12 oz (350 g) total), halved and thinly sliced
- 2 rosemary sprigs
- 3 T balsamic vinegar
- 1 1/2 T all-purpose flour
- 2 cups/480 ml chicken stock
- 1/3 cup plus 1 T/100 ml India pale ale
- Kosher salt and freshly ground black pepper
For the Meatballs:
- 7 oz/200 g sourdough bread, crusts discarded and bread cut into 1/4-inch (1/2-centimeter) cubes
- 3/4 cup/180 ml whole milk
- 1 1/2 pounds/700 g ground pork
- 4 oz/115 g pancetta, very finely chopped (I used a food processor)
- 1/2 onion or 1 very small onion (about 3 oz/80 g), grated
- 1/3 packed cup/20 g roughly chopped parsley
- 4 garlic cloves, crushed
- 1 1/2 teaspoons lemon zest
- Kosher salt and black pepper
- 6 T/90 ml sunflower or canola oil
- 2 rosemary sprigs
- Heat the oven to 475°F/240°C, preferably on convection.
- Prepare the batter: Add the eggs, milk, beer and mustard to a large bowl, and whisk vigorously until foamy, about 1 minute.
- Add the flour and salt to a separate large bowl, making a well in the center, and pour the egg mixture into the well, in about four increments, whisking lightly each time until the flour is just incorporated. Whisk until there are no lumps and the ingredients are just combined, taking care not to overwork the batter.
- Set batter aside for at least 30 minutes, or while you continue with the next step.
- Prepare the gravy: Add the oil, butter, onions, rosemary and vinegar to a 9-by-13-inch (23-by-33-centimeter) baking dish (tin)(Do not use pyrex/glass). Bake, stirring a couple of times during cooking, until the onions are thoroughly collapsed and browned, about 20 minutes.
- Whisk together the flour, stock and beer in a bowl until smooth. Add 1/2 teaspoon salt and a good grind of pepper, then pour flour mixture into the baking dish.
- Return gravy to the oven and bake, stirring twice throughout, until the gravy is thick and rich, 20 to 25 minutes. Discard the rosemary sprigs and keep warm.
- While the gravy is cooking, prepare the meatballs: Soak the bread in the milk in a small bowl and set aside until the liquid is absorbed, 10 minutes. Use your hands or a fork to break apart the bread into a lumpy mash.
- In a large bowl, mix together the ground pork, pancetta, onion, parsley, garlic and lemon zest with 1 teaspoon salt and a generous amount of pepper. Add the bread and use your hands to knead the mixture until it is very well mixed. Shape into 12 large meatballs.
- Spread 2 tablespoons oil across the bottom of a large roasting pan (tin), about 9-by-13-inches (23-by-33-centimeters) in size. (I used an enameled cast iron baking pan.)
- Add the meatballs and bake for 7 to 10 minutes, or until some of their liquid has been released. Transfer the meatballs to a baking sheet (tray) lined with paper towels to absorb any excess moisture. Pour the liquid released from the meatballs in the roasting pan directly into the gravy, and then wipe the roasting pan dry.
- Add the remaining 4 tablespoons oil to the meatball roasting pan and return to the oven until very hot and beginning to smoke, about 7 to 10 minutes.
- Working as quickly as possible, pour the batter into the pan (it should bubble around the edges) and then add the meatballs and 2 rosemary sprigs. Return to the oven immediately and bake for 15 minutes.
- Reduce the temperature to 400°F/210°C (don’t open the oven!) and bake for 20 to 30 minutes more, or until golden and well risen. (If you want, near the end of baking time (when the custard is set), you can sneak the gravy into the oven to rewarm during the last 5 minutes of baking.)
- Serve immediately, with the gravy alongside.
Posted in Casserole, Pork, Recipes
Tags: British, casserole, comfort food, custard, dinner, gravy, ground pork, India pale ale, meatballs, Ottolenghi, pancetta, pork, pudding, rosemary, sourdough
This is another wonderful one-pot vegetarian baked egg casserole that can be served any time of day. The title of the New York Times article about it was, “Polenta That You’ll Never Need to Stir: Baking a classic in a sea of eggs and cheese gives it complexity.” Irresistible. 🙂
This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I used my special grits from Charleston, South Carolina instead of polenta. I also increased the amount of garlic, reduced the red pepper flakes, and kept the corn kernels whole. I loved all of the brightness from the combination of fresh herbs. Delicious!
Yield: 4 to 6 servings
- 9 ounces (255 g) frozen corn kernels (about 2 cups), defrosted
- 6 to 7 ounces (~200 g) baby spinach (about 10 lightly packed cups), roughly torn or sliced
- 1 cup (150 g) coarse cornmeal (grits or polenta)
- 1 packed cup (50 g) finely grated Parmesan (I used Parmigiano-Reggiano)
- 5 scallions, thinly sliced, 2 T reserved for garnish
- 1/4 cup (20 g) roughly chopped fresh cilantro, plus 1 T finely chopped and reserved for garnish
- 3 T roughly chopped flat-leaf parsley
- 3 T roughly chopped fresh dill
- 8 garlic cloves, finely chopped
- coarse salt and freshly ground black pepper
- 2 1/4 cups (530 ml) whole milk
- 2 cups (475 ml) chicken stock or vegetable stock
- 3 T (40 g) unsalted butter, cut into cubes
- 5 ounces (140 g) Greek feta, roughly crumbled (about 1 cup)
- 8 large eggs, at room temperature
- 2 T olive oil
- 1/4 to 1/2 tsp red-pepper flakes, plus more for garnish
- warm naan, pita, or crusty bread, for serving
- Heat the oven to 375°F/200°C, preferably on convection.
- If desired, add the corn to a food processor and pulse once or twice, just until roughly chopped. (I opted to leave the kernels whole.)
- In a large bowl, combine the corn, spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine.
- Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. (I used a large enameled cast iron pan.)
- Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
- Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk — it should be quite smooth and not completely set — then stir in half the feta.
- Increase the oven temperature to 425°F/220°C, preferably on convection.
- Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper.
- Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
- Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes, if desired. Serve directly from the pan.
Posted in Casserole, Greens, Quick, Recipes, Vegetarian
Tags: baby spinach, brunch, casserole, cilantro, corn, cornmeal, dill, dinner, eggs, feta, grains, grits, one pan, one-pot, Ottolenghi, Parmigiano Reggiano, parsley, polenta, scallions, spinach, vegetarian
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My son and I made this dish together for our St. Patrick’s Day dinner. We’ve been keeping ourselves busy while we’re stuck at home! He is a big fan of mashed potatoes, so he made the topping himself. I loved the ridged pattern on the finished crust.
Although the recipe is streamlined to be made in one skillet, it was still a little bit time-consuming. (Thankfully, we had plenty of time!) The plus side is that it can be prepared with ingredients that are readily available in your pantry and freezer. It definitely created less dishes too. 🙂
This recipe was adapted from America’s Test Kitchen via The Associated Press. It was originally published in their book, Cook it in Cast Iron. I used a combination of Dutch yellow baby potatoes and red potatoes instead of russet potatoes, ground turkey instead of ground beef, increased the amount of garlic, and modified the method. Great comfort food.
Yield: Serves 6
- 2 pounds potatoes, Dutch yellow baby potatoes (unpeeled), red potatoes (unpeeled), or russets (peeled and cut into 1-inch pieces)
- coarse salt and freshly ground pepper
- 1/2 cup milk (I used 1%)
- 1 large egg
- 6 T unsalted butter, divided (4 T melted)
- 2 carrots, peeled and chopped
- 1 large yellow onion, chopped
- 1 1/2 pounds of ground turkey or 93% lean ground beef
- 2 T tomato paste
- 4 garlic cloves, minced
- 2 tsp fresh thyme or ½ teaspoon dried thyme
- 2 T all-purpose flour
- 1 1/2 cups chicken stock
- 2 tsp Worcestershire sauce
- 1 cup frozen peas
- Cover potatoes with water in large saucepan. Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 15 to 20 minutes for unpeeled baby potatoes or 8 to 10 minutes for peeled and cut russet potatoes.
- Drain potatoes and return them to saucepan. If using unpeeled baby potatoes, remove the peels at this point.
- Using a potato ricer, process all of the potatoes. (Alternatively the potatoes can be mashed until smooth.)
- In a measuring cup, whisk milk and egg together. Stir into potatoes along with 4 tablespoons of melted butter, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper; cover and set aside.
- Heat a 10-inch cast-iron skillet over medium heat for 3 minutes.
- Melt remaining 2 tablespoons butter in skillet.
- Add carrots, onion, and 3/4 teaspoon salt and cook until softened, about 5 minutes.
- Add ground meat and cook, breaking up meat with wooden spoon, until no longer pink, 8 to 10 minutes.
- Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.
- Stir in flour and cook for 1 minute.
- Slowly stir in stock and Worcestershire, scraping up any browned bits and smoothing out any lumps.
- Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, about 10 minutes.
- Off the heat, stir in peas and season with salt and pepper, to taste.
- Adjust oven rack 5 inches from broiler element and heat broiler.
- Dollop the mashed potatoes over the top of the filling. Smooth topping with a knife or the back of a spoon, then use the tines of a fork to make ridges on the surface.
- Place the skillet in the oven and broil until topping is golden brown and crusty, 5 to 10 minutes.
- Let the casserole cool for 10 minutes before serving.
Posted in Casserole, Chicken (Poultry), Holiday, Recipes
Tags: carrots, casserole, cast iron skillet, dinner, ground beef, ground turkey, Irish, mashed potatoes, one pan, one-pot, peas, pie, potatoes, savory, Shepherds pie, St. Patrick's Day, thyme, Worcestershire sauce
I made this baked pasta dish to serve on Thanksgiving Eve. My Mother-in-Law asked that I post the recipe so that she could make it to serve to vegetarian guests. It was such a compliment! This post is quite belated- oops.
This recipe was adapted from Martha Stewart Living’s Everyday Food. I used manicotti noodles instead of lasagna and modified the proportions. I boiled the squash in the salted pasta water but may roast it instead next time to enhance its flavor. It was cheesy, creamy, and rich comfort food.
Yield: Serves 8 to 10
- 6 T olive oil, plus more for baking dish
- coarse salt and freshly ground black pepper
- 2 (8 oz each) packages manicotti (there will be leftover noodles)
- 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
- 4 large shallots, chopped
- 3/4 cup milk (I used whole milk)
- 2 tsp finely chopped fresh sage leaves, plus 16 to 20 whole leaves
- 1/4 tsp freshly grated nutmeg
- 2 (15 oz each) containers of whole milk ricotta cheese
- 1 1/2 cups freshly grated Parmigiano Reggiano cheese
- Preheat oven to 350 degrees, preferably on convection.
- Lightly oil a 9×13-inch baking dish. (I used cooking oil spray.)
- In a large pot of boiling, generously salted water, cook pasta until al dente. Using tongs, transfer pasta to a rimmed baking sheet.
- Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl. (Alternatively, the squash can be roasted at 425 degrees, preferably on convection roast, until lightly browned and tender, about 25 to 35 minutes.)
- In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes.
- Transfer sautéed shallots to the bowl with the squash and add 4 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
- Fill a gallon ziplock bag with the squash mixture. Cut an opening in one bottom corner of the bag, large enough to fit the opening of the manicotti noodles.
- Pipe the squash mixture into the manicotti noodles, about 1/4 cup each. Place each filled noodle into the prepared baking dish. (I had 8 cooked noodles leftover.)
- In a bowl, combine ricotta, 1 cup Parmesan, and 1/2 cup milk and season with salt and pepper.
- Spread ricotta mixture over cannelloni and top with remaining 1/2 cup of grated Parmesan.
- Bake until warmed through, about 25 minutes.
- Broil until top is browned, 2 to 3 minutes.
- Meanwhile, in a small skillet, heat 2 tablespoons oil over medium to medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels.
- Serve the casserole topped with fried sage.
Posted in Casserole, Pasta, Recipes, Vegetarian
Tags: butternut squash, cannelloni, casserole, comfort food, fried sage, Italian, lasagna, manicotti, parmesan, Parmigiano Reggiano, pasta, ricotta, sage, shallots, squash, Thanksgiving, vegetarian