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 firstname.lastname@example.org. Follow her blog at HeatherAtwood.com.