EagleTribune.com, North Andover, MA

Lifestyle

January 10, 2013

Cooking where the big boys cook

Ceia chefs serve meal in James Beard House

(Continued)

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

Ingredients

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

Instructions

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.

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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.

 

 

 

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