Recipes 09.22.16

Summer Flavors for Winter Days

Corn Pudding

This recipe is from “Fresh From the Farm” by Susan Meisel and Nathalie Sann.

Serves four to six. 

4 Tbsp. butter
2 eggs
2 tsp. kosher or sea salt
2 Tbsp. sugar
1/2 tsp. freshly ground pepper
2 cups milk
1/2 cup flour
2 1/2 cups corn off the cob (from about 4 ears)

 

Preheat oven to 350 degrees.

Place butter in a 9-by-13-inch casserole and melt it in the oven.

In medium bowl, beat together the eggs, salt, sugar, pepper, milk, and flour. When mixture is smooth, stir in the corn.

Remove the casserole dish from the oven and pour the butter into the corn mixture, stirring to mix. Pour the corn mixture back into the casserole and bake for one hour, or until the mixture has set and is browned on top.

 

Vegetable Tian

There are many versions of vegetable tian. Feel free to fiddle around with this, adding eggplant or various herbs and cheeses such as Gruyére, Parmesan, or pecorino.

Serves four to six. 

1-2 lbs. scrubbed Yukon, purple, or other waxy potato, cut into thick slices
1 large onion, sliced
3 medium-sized zucchini, sliced 1/2 inch thick
3-5 tomatoes, various sizes and colors
2 Tbsp. minced thyme leaves or 1 Tbsp. dried
Salt and pepper
1/2 cup olive oil
1 cup grated Gruyére, if desired, or 1/2 cup Parmesan or pecorino Romano

Preheat oven to 400. 

In large casserole dish, layer the potato slices in a single layer, then spread onion slices over this. Sprinkle with salt and pepper and some of the thyme.

Next, top with one layer of zucchini slices, then tomatoes. Add more salt and pepper and thyme. Drizzle the whole thing with olive oil, add cheese if desired, and bake for about one hour or until a sharp knife inserted into middle lets you know the potatoes are done. Serve warm or at room temperature, or freeze for later in the winter!