Wednesday night I took Mom to a workshop by Dr. Neal Barnard. It was fabulous! When I get home and have more than 30 minutes of Internet (Yes, I may be in Veggie Heaven but I am in Internet ****), I will tell you all about it and offer those of you who are ready a chance to join me in a "wellness challenge".
Anyway, one of the topics he discussed was food addictions. You may remember my confession upon becoming vegetarian that I was addicted to the fat in meat. I thought after I had cleansed my palate with all the veggies, I was home free. Things went along pretty well until I made the recipe in today's post. Oh my goodness, I have made it at least 4 times during the two weeks I have been here. With sun-ripened tomatoes, fresh from the field corn and basil as fragrant as a bouquet, it is positively scrumptious and beautiful. When you visit your farmers' markets this weekend, get some juicy, late season goodies and make this. You will be hooked!!! But, on a "good thing", and so I say, this addiction is OK!
This recipe and pictures are from The New York Times a couple of weeks ago.
Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts
2 ears corn, shucked
1/3 cup heavy cream
3 tablespoons crumbled blue cheese or Gorgonzola
freshly ground black pepper
1/4 cup pine nuts
2 large tomatoes, thickly sliced (different colored heirloom are gorgeous here)
Fresh basil, chopped for garnish
Scrape kernels off cob. Set a saucepan over medium heat, add kernels and cream, and cook for 5 minutes. Uncover, and cook for another 5 minutes. Stir in blue cheese and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes. In a small pan over medium heat, toast pine nuts until fragrant and golden, 2 to 4 minutes. Watch carefully...they will burn in the blink of an eye!
Divide tomato slices among plates and top with corn. Top with toasted pine nuts; garnish with fresh basil. Serve 4 as an appetizer or side dish.