Wednesday, August 26, 2009
Summer Corn Pudding
If I had to rate the New York Times paper sections I'd probably say: 1) Sunday Styles/Thursday Styles 2) Dining In/Dining Out 3) Sunday Magazine 4) Travel/Arts tie. Sure I read the actual news too but these are the little gold mines that get me out of bed in the morning. Oh, and did I mention I'm on vacation? Which means reading the paper is something I actually do everyday...on our porch...drinking fresh coffee...on Martha's Vineyard.
It's not a surprise I was inspired by a recipe in today's Dining section - with this kind of environment and ultimate level of relaxation I could have been inspired by a pocket dictionary.
The beauty of it all is, after reading the Dining section this morning I sauntered across the street to the West Tisbury farmers market and picked up practically everything I needed for this Summer Corn Pudding, including Morning Glory Farms' Sweet Corn.
Summer Corn Pudding:
from The Temporary Vegetarian, New York Times Dining
Adapted from "A Love Affair with Southern Cooking" by Jean Anderson
2 tbl butter, and a bit more for buttering the dish
2 large farm fresh eggs, beaten until frothy
2 tbl flour (I used whole wheat flour)
2 cups farm fresh milk
2 cups whole kernel corn (3-4 ears)
1/2 tea salt
1/2 tea freshly ground black pepper
Don't these ears of corn look just like little shorn sheep?
1. Preheat oven to 400. Butter a 1 1/2 quart casserole and set aside. Place a kettle of water of high heat and bring to a boil. Place beaten eggs in a bowl and set aside.
2. In a medium saucepan over medium heat, melt 2 tbl butter and whisk in flour until smooth. Add milk and whisk constantly until thickened, about 5 minutes. While whisking vigorously, slowly add about 1 cup hot milk mixture into eggs. Return saucepan to medium-low heat and whisk egg mixture back into remaining milk mixture. Stir 1 minute (do not boil), then remove from heat and add corn, salt & pepper.
3. Pour corn mixture into casserole, and set in a shallow baking pan. Pour boiling water into pan to come halfway up sides of casserole. Bake until set like custard, 25 to 40 minutes depending on shape and depth of casserole. Cool for 10 minutes, then serve.