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.

Cucumber, Basil & Lime Gimlet

This refreshing summer cocktail was another way to use my beautiful basil and special homegrown cucumbers from a friend. There is still time to enjoy one! 🙂

This recipe was adapted from liquor.com. It is an adaptation of a classic gin gimlet which is composed of gin, lime juice and simple syrup.

Yield: One cocktail

  • 1 1/2 ounces vodka or gin
  • 2 1/4-inch slices cucumber, peeled
  • 2 fresh basil leaves. plus more for garnish
  • 1 ounce lemonade
  • 1/4 to 1/2 ounce freshly squeezed lime juice, to taste
  1. Muddle the basil and cucumber in a shaker.
  2. Add remaining ingredients and ice and shake.
  3. Strain into a rocks glass over ice.
  4. Garnish with a basil leaf. Serve.

Shrimp & Basil Stir-Fry

My herb garden has been beyond fabulous this year. I wanted to make sure that I made this dish before my beautiful basil faded away.

This dish was described as being “more addictive than Doritos.” 🙂 The recipe is from Bon Appétit, contributed by Andy Baraghani. I don’t usually follow a recipe precisely, but did on this occasion because I had never used Fresno chilies. Oops. The dish was tasty but beyond spicy. I regret not tasting my chilies for heat intensity. I will certainly do that next time, and will follow the recipe as written with milder chilies or remove the seeds and ribs for spicier chilies.

The spicy-sweet sauce was delicious and I still enjoyed it. This dish also comes together very quickly and is perfect for a weeknight meal. We ate it over brown Basmati rice with tomato slices on the side. The tomatoes really helped offset the heat. 🙂

Yield: Serves 3 to 4

  • 3 Fresno chiles, coarsely chopped (seeds and ribs removed, to taste)
  • 6 garlic cloves, smashed
  • 1/4 cup granulated sugar
  • 2 T fish sauce
  • 1 tsp kosher salt
  • 4 T vegetable or grapeseed oil, divided
  • 1 lb large shrimp, peeled, deveined, patted dry
  • 2 cups basil leaves (about 1 bunch)
  • lime wedges, for serving
  • 1 cup of rice (cooked in 2 cups stock or water), for serving
  1. Blend chiles, garlic, sugar, fish sauce, salt, and 3 T oil in a blender until smooth. (I used a Vitamix.)
  2. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.
  3. Heat remaining 1 T oil in a large nonstick skillet over medium-high.
  4. Using tongs, just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side.
  5. Remove pan from heat. Add basil and toss vigorously until basil is wilted.
  6. Transfer shrimp mixture to a platter. Serve with rice and lime wedges alongside.

Fresh Tomato Risotto

My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤

I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.

This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!

Yield: 4 servings

  • extra-virgin olive oil
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • coarse salt and pepper
  • 1 1/2 cups arborio or carnaroli rice
  • pinch of red-pepper flakes
  • 3 large garlic cloves
  • 1/2 cup white wine
  • 2 cups diced ripe red tomatoes (and all juices)
  • 3 to 4 cups boiling water, chicken or vegetable broth
  • 1/2 cup grated pecorino or Parmesan, plus more for serving
  • 2 to 4 medium tomatoes, in different colors, sliced
  • chopped parsley, for garnish
  • snipped basil, for garnish
  1. Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
  2. Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes.
  3. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
  4. Add 2 cups boiling water or stock and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
  5. When the liquid is absorbed, add remaining 1 cup water or stock and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. (I added an additional cup of stock.)
  6. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture.
  7. Turn off the heat, stir in the grated cheese and 2 more tablespoons olive oil. (I omitted the additional oil.)
  8. Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper.
  9. Sprinkle with parsley and basil. Pass more grated cheese at the table, as desired.

Sparkling Nectarine & Honey Cocktail

This simple sparkling drink is a very light and refreshing end of summer cocktail. It can easily be diluted with club soda or seltzer, to taste.

The recipe was adapted from drinkoftheweek.com. I used a white nectarine and lemon seltzer instead of club soda. The original recipe also suggests using plums, peaches, cherries, or apricots instead of nectarines.

Yield: One drink

  • 1 1/2 oz vodka
  • 1 oz honey syrup (half honey, half warm water)(I used Italian Melata di Bosca honey)
  • 1/2 oz lemon juice
  • 1/2 nectarine, sliced, plus more for garnish
  • club soda or lemon seltzer
  • fresh mint, for garnish, optional
  1. Muddle the nectarine slices in the honey syrup.
  2. Add the vodka and lemon juice and stir.
  3. Top with ice and club soda or seltzer.
  4. Garnish with nectarine slices and/or mint, as desired.

Creamy Corn Ice Cream with Caramel

Caramel corn ice cream? Yes! Sweet summer corn is puréed, strained, and cooked down into a sweet pudding before it is incorporated into the ice cream base. The caramel drizzle was an essential finishing touch.

This recipe was adapted from Food and Wine, contributed by Jesse Houston. The original recipe was “no churn” but I did churn it to expedite the freezing process.

After using a Vitamix to purée the corn and significantly increasing the cooking time, I had double the volume of corn pudding required for the ice cream. I’m planning to use it for another batch. 🙂 I may layer it with caramel or dulce de leche prior to freezing next time so that it will have a caramel swirl.

Yield: about 8 cups (2 quarts)

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.

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