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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Corn, leek, chorizo in gratifying gratin --- don't expect leftovers!

By Betty Rosbottom



JewishWorldReview.com | Corn, as the famous song lyric goes, is "as high as an elephant's eye" at this time of year and is omnipresent on menus. Sweet, succulent, inexpensive and infinitely versatile, no wonder it is so popular! The ears can be boiled or grilled over hot coals, and the kernels can be scraped from the cobs and either pan-fried or included in savory puddings.


The Corn, Leek and Chorizo Gratin featured here is a delectable way to use this summer staple. Diced chorizo, the slightly spicy Spanish sausage (pareve, of course), fresh corn kernels, and chopped leeks are sauteed, then combined with a custard made with eggs, half and half, and sour cream. Grated Gruyere and fresh chopped parsley provide more notes of flavor. The gratin, when baked, boasts a golden crust, and beneath lies pale yellow, creamy custard studded with bits of sausage, corn and leeks.


Two friends, who tasted the gratin as I was testing it, had different ideas. One thought it would make an excellent brunch entree, while the other declared that she would offer it with a salad for lunch. However you serve it, don't expect leftovers!



CORN, LEEK AND CHORIZO GRATIN

SERVES 8

  • Butter for greasing baking dish
  • 3 tablespoons olive oil plus extra if needed
  • 8 ounces chorizo, cut into 1/2 inch cubes (see note)
  • 5 cups fresh corn kernels (5 to 6 large ears)
  • 2 cups chopped leeks, white and light green parts only (3 to 4 medium leeks)
  • 4 large eggs
  • 1 1/2 cups half-and-half
  • 1/2 cup sour cream
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups (about 6 ounces) grated Gruyere cheese, divided
  • 2 tablespoons chopped flat leaf parsley plus 1 to 2 parsley sprigs for garnish


Arrange a rack at center position and preheat oven to 350 F.

Butter a 9- x 13- inch baking dish.

Heat oil in a large, heavy skillet over medium heat. When hot, add chorizo and saute until lightly browned, 3 to 4 minutes. Remove with a slotted spoon to drain on paper towels. To the same skillet add corn and leeks. Cook, stirring often and adding more oil if needed, until leeks and corn are softened, 8 to 10 minutes.

In a large bowl whisk eggs, half-and-half, and sour cream together. Add the chorizo, the corn mixture, 1 cup of the cheese, and chopped parsley; mix well. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer this mixture to the baking dish and sprinkle with remaining cheese.

Bake until gratin is golden on top and a knife inserted into the center comes out clean, about 35 minutes. Remove and let rest 10 minutes. (Gratin can be prepared 6 hours ahead; cool, cover and refrigerate. Bring to room temperature and reheat in a preheated 350 degree oven until hot, 15 to 20 minutes.)

Garnish the center of the gratin with parsley sprigs.

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© 2013, Betty Rosbottom Distributed by Tribune Media Services Inc. .

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