If corn comes back from where it has been hiding, I want to try this recipe from Cook's Corner. Today, Wednesday, this was the one recipe that caught my eye. I know how much the family likes corn, so I think this recipe would be a good one to try on a crowd--say Labor Day...if there is corn. Here it is and it is straight from the newspaper called The Columbus Dispatch:
Vegetarian recipe
Makes 6
This is a luscious way to use fresh local sweet corn, a cross between a pudding and a souffle, based on a recipe from Fine Cooking magazine. They’re excellent to make ahead. Just unmold onto a baking sheet with a rim. Refrigerate up to a day. Drizzle with heavy cream. Heat in a 400-degree oven until heated through and slightly repuffed, about 10 minutes.
1 cup milk
2 cups fresh corn kernels (from about 3 ears)
1/4 cup unsalted butter plus more for ramekins
1/4 cup flour
3 large eggs, separated
1 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon chopped fresh chives
Combine milk and 1 1/4 cups corn kernels in a blender. Puree. Strain through a medium sieve, pushing through as much pulp as possible.
In a heavy saucepan, melt 1/4 cup butter over low heat. Add flour. Cook, stirring constantly. Slowly whisk in corn puree. Cook, stirring, until thickened, about 3 to 5 minutes. Pour into a large bowl. Cool to room temperature.
Preheat oven to 400 degrees. Generously butter six 6-ounce ramekins.
Stir egg yolks into cooled corn mixture. Stir in remaining 3/4 cup corn kernels, salt, pepper and chives.
Using a mixer with clean, dry beaters, beat the egg whites to soft peaks. Stir half of the whites into the corn mixture to lighten. Gently fold in remaining beaten whites. Divide batter among ramekins.
Arrange ramekins in a baking dish. Add enough water to baking dish to come halfway up the sides of ramekins. Bake until puffed and golden brown, about 30 minutes.
Serve.
Not much has happened this week except I have blood poisoning from an injury. My right hand and arm are swollen with red streaks and I tell you it takes a toll on the body. I am on the proper medication, so I guess I will live, but if I don't, you'll know why. LOL
I can't believe it is the 8th of August. Where has this hot summer gone? The grass is a dull thing to see, but the other foliage is lush thanks to Andy and Nate's daily watering. I am inundated with tomatoes and make a 'batch' of something- something every day. Truth be told, it is wearing on me. I love them but stop, stop. Also, each Saturday Andy (and now Nate) bring home a big basket of peaches and they disappear and the bowl and oven wait for the next siege and bounty. They are eaten as is or in cobbler. We are lucky to have it all and I am thankful, actually.
David Lebovitz does the peach short cake, but I do the cobbler. This is
his rendition of the way to enjoy peaches.
