EagleTribune.com, North Andover, MA


January 10, 2013

Cooking where the big boys cook

Ceia chefs serve meal in James Beard House


A few updates: Ceia has moved across the street to the former site of the Rockfish Grill, 38 State St. in Newburyport. In February, Batista-Caswell will debut Brine, “a contemporary oyster, crudo, and chop bar with a market vibe” in the former Ceia location, 25 State St.

Preserved New England Corn Sformato

Makes ten 4-ounce servings


1 quart bechamel sauce

11/2 cups ricotta (Soucy makes his own.)

4 large eggs, room temperature

1 cup fresh frozen corn puree

1 cup fresh shaved corn kernels

freshly grated nutmeg to taste

1/4 teaspoon ground clove

pinch fleur de sel or gray salt

freshly ground black pepper

3 tablespoons grated Parmigiana Reggiano


Preheat oven to 375 degrees. Slightly beat eggs and ricotta cheese.

Add the remaining ingredients. Pour mixture into ten 4-ounce buttered and breadcrumb-dusted ramekins. Place ramekins in a roasting pan, and pour in hot water in pan so that it reaches half-way up the sides of the ramekins to create a hot water bath.

Bake for 35 to 40 minutes or until set. Turn over onto plate and serve.


Rockport resident Heather Atwood writes the Food for Thought weekly. Questions and comments may be directed to heatheraa@aol.com. Follow her blog at HeatherAtwood.com.




Text Only | Photo Reprints

Photos of the Week