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twofer.

May 3, 2014

i committed a subversive, don’t-tell-alice-waters, act the other day.  i bought corn.  in april.  the ears were stacked to the point of overflowing in the bins at the market – green & fresh, the kernels tight, small & shining.  on top of that it is end-of-summertime-hot here right now & actually feels like corn season.   the boy got excited & started talking corn fritters, corn cakes, corn pudding…  similar to a quiche but without a crust, less eggy & fluffier than a frittata.  so that there is an in-season option i also made a version with smoked ham & spinach.  though the custard-base is the same, the resulting flavor of each is distinct.  and, of course, mix it up with whatever catches your eye at the market.

SONY DSC

corn & zucchini pudding (serves 8)
3 ears corn, kernels removed
2 zucchini, small, cut into ¼ -inch dice
1 T flour
3 eggs
3 egg yolks
3 C heavy cream
1 ½  tsp. salt
1 tsp. freshly cracked pepped

preheat oven to 375 degrees.

place the corn & zucchini in a bowl & toss with the flour evenly to cover.

in a separate bowl, combine the eggs & egg yolks.  whisk briefly, then add cream & salt.  whisk until fully incorporated.

butter shallow 9-inch casserole dish.  evenly spread the corn and zucchini in the pan & pour the batter over the vegetables. bake, uncovered, for about 45 – 50 minutes, until nicely browned on the top & a knife inserted into the center comes out clean. allow to cool for 10 – 15 minutes before serving.

ham & spinach pudding
6 ounces smoked ham, diced
10 ounces spinach
3 eggs
3 egg yolks
1 ½  tsp. salt
1 tsp. freshly cracked pepped

in a dry cast-iron pan, saute the ham over medium-high heat until some of the pieces are golden brown. remove to a plate. add spinach to the same pan, lower the heat & gently toss with tongs until cooked down & liquid has been released.

butter shallow 9-inch casserole dish. add ham to buttered dish.  top evenly with spinach & pour the batter over the top. bake, uncovered, for about 40 minutes, until nicely browned on the top & until a knife inserted into the center comes out clean.  allow to cool for 10 – 15 minutes before serving.

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2 Comments leave one →
  1. Christopher Williams permalink
    May 3, 2014 11:51 pm

    Hells yeah

    >

  2. Cristina permalink
    May 6, 2014 12:26 pm

    yummy, i think that i am ging to make a combination of zucchini, corn and ham for dinner

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