Corn and tomato gratin

By -
4 medium tomatoes , cut in 1/2" thick slices
2 tsp salt
1 tsp black pepper
4 cups fresh corn kernels (6-8 med)
1 cup whole milk
1/2 cup cream
2 cups bread crumbs - baguette
1/2 cup chopped fresh basil
1/2 cup grated parmesan

Arrange tomato slice on each and sprinkle both sides with salt and pepper, let drain.

Bring corn, milk, cream and salt and boil, then simmer. Cool.

Butter shallow 2 qt baking dish.

Toss crumbs, basil, cheese, 3/4 tsp salt, 1/4 tsp pepper. Arrange 1/3 of tomato slices in dish. Cover evenly with crumbs, dot with butter. Spoon 1/2 corn mixture over crumbs. Then repeat layering with half of remaining tomatoes, crums and rest of corn. Arrange remaining tomatoes over corn and top with remainig crumbs. Bake 40 min @ 375 and cool slightly.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more