Corn & Ricotta Sformato

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)
  1. In a large skillet, melt 2 tablespoons butter over medium heat.
  2. Add the corn kernels and 1 teaspoon of salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes.
  3. Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. (I used a Vitamix.)
  4. Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
  5. Heat the oven to 450 degrees, preferably on convection.
  6. 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.
  7. 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.
  8. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
  9. 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.
  10. 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.
  11. 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.
  12. Just before serving, top the warm sformata with the remaining grated Parmesan, drizzle with basil oil and serve.

Swiss Chard & Ricotta Galette

I kept waiting for Swiss chard to appear in my CSA box so that I could make this savory galette. 🙂

This recipe was adapted from Martha Stewart. We ate it for dinner but it would be perfect for a special lunch or brunch. It was a surprisingly hearty meal served with a green salad. (I will confess that I served it with leftover pizza to please the rest of my crowd.) 🙂

The crust was particularly amazing. It is made with rolled oats and cream cheese which resulted in wonderful texture.

Yield: One 10 to 11-inch tart

For the Crust:

  • 1 cup unbleached all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1 teaspoon kosher salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
  • 3 ounces cream cheese
  • 1 large egg yolk

For the Filling & Egg Wash:

  • 2 tablespoons extra-virgin olive oil
  • 12 ounces Swiss chard, leaves sliced in half through the center rib, stems separated and sliced into 1/4-inch pieces
  • 1 large onion, sliced lengthwise 1/4 inch thick
  • Kosher salt and freshly ground pepper
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons golden raisins
  • 3 anchovy fillets, coarsely chopped (optional)
  • 2 tablespoons fresh thyme leaves
  • 6 ounces ricotta, room temperature
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 3 tablespoons heavy cream, divided
  • 1/2 teaspoon freshly grated nutmeg
  • 1 large egg yolk

To Make the Crust:

  1. Pulse flour, oats, and salt in a food processor to combine.
  2. Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
  3. Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.

To Make the Filling:

  1. In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes.
  2. Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes.
  3. Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
  4. Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. (I incorporated the anchovies.)
  5. Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
  6. In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute.
  7. Stir in nutmeg; season with salt and pepper.

To Make the Galette:

  1. Preheat oven to 375 degrees, preferably on convection.
  2. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 13 to 14-inches in diameter.
  3. Arrange onion mixture evenly over dough, leaving a 3-inch border.
  4. Spread ricotta mixture over onion mixture; top with chard mixture.
  5. Fold edges of dough over and gently press down to seal.
  6. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
  7. In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash.
  8. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

Baked Rigatoni with Eggplant, Tomatoes & Ricotta

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

  1. Preheat the oven to 375°, preferably on convection.
  2. Butter a 9-by-13-inch ovenproof baking dish. (I used cooking oil spray.)
  3. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl.
  4. Toss the pasta with 2 tablespoons of the olive oil.
  5. 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.
  6. 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.
  7. Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes.
  8. Stir in the 4 tablespoons of butter.
  9. Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well.
  10. 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.
  11. Let the pasta stand for 10 minutes before serving.

Tomato-Lemon Tart

Lucky me- I recently received several beautiful homegrown tomatoes from friends. 🙂 This quick and easy tart was a great way to showcase them.

The recipe was adapted from Bon Appétit. I modified the method and proportions and added parmesan in lieu of creme fraiche. The punch of lemon surprised my son but I thought that it added bright and fresh flavor.

We ate this tart for dinner with a green salad. It would also be lovely served as an appetizer. A dollop of ricotta cheese may also be nice, so I included it as an option for next time.

Yield: 4 servings

  • 1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
  • all-purpose flour, for dusting
  • 2 garlic clove, finely grated
  • 2 tablespoons olive oil, divided, plus more for serving
  • 1/2 lemon, thinly sliced into 1/8-inch rounds on a mandoline, seeds removed (5-6 slices)
  • 1/2 to 1 cup basil leaves, to taste, divided
  • 1 pound ripe tomatoes (about 3 medium), sliced 1/4 inch thick
  • Kosher salt and freshly ground pepper
  • 1/4 cup freshly grated Parmesan Reggiano cheese
  • ricotta cheese, for serving, optional
  1. Preheat oven to 375°, preferably on convection.
  2. Place tomato slices on a paper towel-lined cutting board. Season with salt and pepper.
  3. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 10×14 inches.
  4. Prick pastry in a few places with a fork, leaving a 1″ border around the edges, then slide parchment paper onto a rimmed baking sheet.
  5. Combine grated garlic and 1 tablespoon of oil in a small bowl and brush dough with garlic oil, staying within border.
  6. Arrange 5 to 6 lemon slices over the brushed pastry, then scatter 8 basil leaves over lemon slices.
  7. Pat the tomatoes dry with additional paper towels. Arrange tomatoes on top of the pastry (a little overlap is okay). Drizzle with 1 tablespoon of oil.
  8. Bake tart until edges of pastry are browned, puffed, and crisp, about 30–35 minutes.
  9. Remove from the oven and top with grated parmesan and basil (chiffonade).
  10. Let tart cool 10 minutes before cutting into 8 pieces. Serve with a dollop of ricotta cheese, if desired.

Strawberry Ricotta Muffins

When I saw these strawberry muffins, I knew that they would be a perfect addition to my tried and true strawberry recipes. They were very tender and minimally sweet- a perfect summer breakfast.

This recipe was adapted from Bake from Scratch, via Cooking with Aunt Juju.com. I incorporated whole wheat flour and modified the topping. The recipe also included a ricotta glaze for the topping which would also be a tasty option (see link above). Nice.

Yield: 16 muffins

  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat or white whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 2 tsp lemon juice or 1 tsp lemon zest
  • 1 cup whole milk ricotta cheese
  • 2 large eggs
  • 2/3 cup whole milk
  • 1/4 cup vegetable oil
  • 2 tsp vanilla
  • 1 1/4 cups diced fresh strawberries
  • turbinado sugar, for topping
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Spray 16 regular muffin wells with cooking spray or use liners.
  3. Whisk the flours, baking powder, salt, and sugar in a large bowl; set aside.
  4. In a medium bowl whisk the ricotta cheese until smooth.
  5. Add the eggs, milk and lemon zest or juice; whisk until smooth.
  6. Add the oil and vanilla and stir until combined.
  7. Add this mixture to the flour mixture and fold in with a spatula; gently fold in the strawberries.
  8. Divide the batter among the 16 prepared wells, filling about three-fourths full.
  9. Sprinkle the top of the batter in each well with turbinado sugar.
  10. Bake for 15-25 minutes, until a cake tester comes out clean. (mine were ready in about 17 minutes.)
  11. Cool in the pans for 5 minutes; remove. Finish cooling on the racks.

Grilled Vegetable & Fresh Ricotta Sandwiches

One of our absolute favorite dinner sandwiches is filled with garlicky grilled eggplant and feta cheese. After seeing this recipe, I kept thinking about making this version on freshly baked sourdough bread. I loved the idea of slathering the bread with fresh ricotta cheese too. Yum!

The recipe was adapted from SaraMoulton.com. I used my favorite recipe for fresh ricotta and served the sandwiches on homemade sourdough bread. I added garlic and grilled the vegetables instead of roasting them as well. We ate them with creamy cucumber-avocado salad on the side. It was an amazing vegetarian meal.

Yield: 4 servings

  • 1 small to medium eggplant, sliced into 1/4-inch thick rounds
  • 2 medium to large zucchini, sliced into 1/4-inch thick rounds
  • 6 to 8 Campari tomatoes or 6 plum tomatoes, sliced into 1/4-inch thick rounds
  • 3 T extra-virgin olive oil
  • coarse salt and freshly ground black pepper
  • 4 large garlic cloves
  • fresh ricotta cheese (see Note)
  • 8 slices of no-knead sourdough bread, crusty bread, or whole grain bread
  1. The evening before serving the meal, start the homemade sourdough bread process, if using. Bake the bread the day of the meal. (Alternatively, use another crusty bread or whole grain bread.)
  2. Place the vegetable slices in a single layer on a cutting board or rimmed baking sheet; season with coarse salt and freshly ground black pepper. Crush the garlic cloves with a garlic press and spread the garlic over the top of the eggplant slices. Let rest a minimum of 30 minutes (the longer the better).
  3. Meanwhile, prepare the fresh ricotta cheese. I made it according to the recipe but simmered the mixture for approximately 5 minutes, until it was visibly curdling. I strained it for about 15 minutes and omitted the addition of lemon zest. (The longer it is strained, the thicker the consistency.) Set aside.
  4. Brush both sides of the eggplant and tomato slices with olive oil. Toss the zucchini slices with olive oil.
  5. Grill the vegetables separately until slightly charred and tender; grill the eggplant directly on the grates and grill the zucchini and tomato slices using a grill basket. (Alternatively, the vegetables can be roasted on parchment paper-lined, rimmed baking sheets in a 425 degree oven for about 25 to 30 minutes, flipping halfway through.)
  6. Divide the warm ricotta among 4 slices of bread and top with the hot vegetables and remaining 4 slices of bread. Cut the sandwiches in half and serve.

Note: Making fresh ricotta can have varied results- sometimes it has large curds, sometimes it has small curds and occasionally it has no curds. If this should happen to you, don’t panic, just add another tablespoon of fresh lemon juice and the curds will appear.

Butternut Squash, Sage, & Ricotta Manicotti

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
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Lightly oil a 9×13-inch baking dish. (I used cooking oil spray.)
  3. In a large pot of boiling, generously salted water, cook pasta until al dente. Using tongs, transfer pasta to a rimmed baking sheet.
  4. 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.)
  5. In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes.
  6. 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.
  7. 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.
  8. 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.)
  9. In a bowl, combine ricotta, 1 cup Parmesan, and 1/2 cup milk and season with salt and pepper.
  10. Spread ricotta mixture over cannelloni and top with remaining 1/2 cup of grated Parmesan.
  11. Bake until warmed through, about 25 minutes.
  12. Broil until top is browned, 2 to 3 minutes.
  13. 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.
  14. Serve the casserole topped with fried sage.

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