Author Topic: Getting the last bit of goodness from Summer foods.  (Read 1971 times)

Offline TheFang

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Getting the last bit of goodness from Summer foods.
« Reply #1 on: 09-16-2008, 05:18pm »
 I'm trying to take advantage of the last few weeks of corn and tomato season, but getting a bit bored with the normal stuff. So I wanted to see if anyone has any new ideas and recipes and wanted to share them.

We had this last night and I recommend that everyone try it before the season passes it was awesome.

corn and tomato gratin

Gourmet | September 2006

This hearty gratin resembles a savory bread pudding. Tomatoes, aromatic basil, and parmesan cheese give it an Italian flair.

Makes 6 to 8 (side dish) servings.
1 1/2 lb red or yellow tomatoes (4 medium), cut crosswise
nto 1/2-inch-thick slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh corn kernels (from 6 to 8 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust)
1/2 cup chopped fresh basil
1 oz finely grated parmesan (1/2 cup)
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan


Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.

While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.

Put oven rack in upper third of oven and preheat oven to 375F. Butter a shallow 2-quart baking dish.

Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.

Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.

Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

Cooks' note: Gratin can be assembled, but not baked, 4 hours ahead and chilled, covered. Let stand at room temperature 30 minutes before baking.
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Getting the last bit of goodness from Summer foods.
« Reply #1 on: 09-16-2008, 05:18pm »