, Newburyport, MA


April 9, 2014

A taste of fame

Port chef and restaurateur earn culinary awards


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 Parmigiano-Reggiano cheese

Preheat oven to 375 degrees. Slightly beat eggs and ricotta cheese. Add the remaining ingredients.

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

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

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