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.

Sweet Potato Soufflé with Gruyère

I received SO many sweet potatoes in my CSA share this year. Unfortunately, I am the only real fan in my house, and, therefore, I have quite a stash!

So, for our Thanksgiving feast, where sweet potatoes are absolutely essential, I made this cheesy and nutty soufflé and made sweet potato biscuits to eat with our lunch as well. I baked the potatoes for both dishes at the same time. Genius. 😉

This recipe is from Food and Wine, contributed by Maria Helm Sinskey. Everyone enjoyed it! Yummy.

Yield: Serves 12

  • 3 pounds large sweet potatoes
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup heavy cream
  • 1/2 cup shredded Gruyère cheese
  • 2 tablespoons light brown sugar
  • 1 teaspoon chopped thyme
  • coarse salt and freshly ground black pepper
  • 3 large eggs
  1. Preheat the oven to 350°, on convection.
  2. Bake the sweet potatoes for 1 1/2 hours, or until tender. Raise the oven temperature to 425°.
  3. Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using a handheld electric mixer, beat the sweet potatoes with the butter until smooth.
  4. Beat in the cream, Gruyère, brown sugar and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
  5. Transfer the sweet potato puree to a buttered 8-by-11-inch baking dish and bake for 15 minutes.
  6. Reduce the oven temperature to 400° and bake for 30 minutes longer, or until the sweet potatoes are lightly puffed and browned. Let the sweet potato soufflé rest for 10 minutes before serving.

One Year Ago:

Two Years Ago:

Three Years Ago:

Warm Chocolate Puddings

IMG_8183

I dressed up a take-out pizza and salad night with this special dessert. Just as easy as box-mix brownies and much more fabulous! They are more like mini-soufflé cakes than warm puddings. This recipe was adapted from Everyday Food. I used Trader Joe’s 72% cacao Belgian dark chocolate and topped each pudding with salted caramel ice cream. They would have been just as delicious with vanilla bean ice cream- or coffee ice cream- or no ice cream?!? I’m bringing this wonderful dessert to Fiesta Friday #10 at the Novice Gardener this week. Enjoy! 🙂

  • 4 ounces semisweet or bittersweet chocolate, chopped (I used Trader Joe’s 72% cacao Belgian dark chocolate)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons sugar
  • 2 large eggs, yolks and whites separated
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Ice cream (any flavor), for serving (optional) (I used salted caramel)
  1. Preheat oven to 375 degrees (on convection). Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
  2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
  3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
  4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
  5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 10 to 12 minutes on convection, or longer if puddings were previously refrigerated. IMG_8168
  6. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.

One Year Ago:

If you like this you may also like:

Chocolate Soufflé Cake

IMG_4646

This is one of my favorite go-to desserts to bring to a friends’ for dinner or for a potluck. It is rich and delicious, easy to transport, and pretty (in a soufflé sort of way!). It’s a crowd pleaser too. This time I needed a gluten-free dessert and this fit that as well. I have been making it for years- my sister makes it too. Once, by accident, she made it with double the butter– people loved it even more! 🙂  This recipe is from Martha Stewart Living Television. I always use Valrhona chocolate (which is amazing) because the quality is very important as the chocolate flavor is predominant in the cake. GREAT!!

  • 3/4 cup plus 1 tablespoon unsalted butter for the pan
  • 1 cup sugar, plus more for dusting pan
  • 6 1/2 ounces best-quality semisweet chocolate, chopped (I use Valrhona 71% cacao dark bittersweet chocolate)

IMG_4626

  • 3 egg yolks
  • 1 egg
  • 6 egg whites
  • Cocoa powder or confectioners’ sugar, for dusting
  1. Heat oven to 300 degrees. Grease a 9-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
  2. Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
  3. In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
  4. In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
  5. Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance. IMG_4639
  6. Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 (in a convection oven) to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners’ sugar before serving. IMG_4643

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