Corn And Basil Egg Roulade With Yellow Tomato Coulis Food

YELLOW TOMATO COULIS

Steps:

• In a blender puree tomatoes, white-wine vinegar, salt, and olive oil until smooth. Pour tomato mixture through a sieve into a bowl, pressing on solids. Yellow tomato coulis keeps, covered and chilled, 2 days.
• Serve yellow tomato coulis garnished with halved tomatoes.

CORN AND BASIL EGG ROULADE WITH YELLOW TOMATO COULIS

Steps:

• Preheat oven to 325°F. Butter a 15 1/2- by 11- by 1-inch jelly-roll pan and line bottom and sides with parchment paper. Evenly butter parchment paper.
• Chop enough scallions to measure 3/4 cup. Chop basil. In a large bowl whisk together eggs, heavy cream, and salt until combined well. Pour custard into jelly-roll pan and bake in middle of oven 8 minutes. Rotate jelly-roll pan and continue to bake custard until set, 8 to 10 minutes more.
• While custard is baking, in a heavy skillet heat butter over moderately low heat and cook scallions, stirring occasionally, until softened, 2 to 3 minutes. Cut cream cheese into small pieces and add to scallions with corn and salt and pepper to taste. Cook mixture, stirring, until corn is heated through and cream cheese is melted, 2 to 3 minutes.
• Spread corn mixture evenly on top of hot egg sheet, leaving a 1-inch border on all sides. Sprinkle basil over corn mixture. With a long side facing you and using parchment as an aid, roll up egg sheet jelly-roll fashion and carefully transfer to a platter.
• Carefully cut roulade into 16 slices (each about 3/4 inch thick) and serve warm or at room temperature with yellow tomato coulis and Black Forest ham slices.

CHARRED CORN SALAD WITH BASIL AND TOMATOES

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
• Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

CORN AND TOMATO SALAD WITH CILANTRO DRESSING

Steps:

• In a large bowl combine corn, tomatoes and red onion.
• In a blender combine oil, cilantro, mint, vinegar, lime juice, brown sugar, garlic and salt and pepper. Puree until smooth.
• Just before serving, pour dressing over corn mixture and toss.
• Try serving with recipe#369273.

CORN WITH BASIL

Steps:

• Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
• Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.

CORN, TOMATO AND BASIL SALAD

Steps:

• Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
• Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

BASIL CORN & TOMATO BAKE

Steps:

• Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.

TOMATO COULIS WITH BASIL (STEWED TOMATOES WITH BASIL)

Steps:

• Drop tomatoes into boiling water for 12 seconds to loosen skin. Peel tomatoes with a paring knife, cut them in half and squeeze to extract seeds. Chop tomatoes coarsely. There should be about 2 cups.
• Heat the butter in a small saucepan. Add shallots, cook briefly and add the tomatoes, salt and pepper to taste. Add the basil and cook, stirring, for 2 minutes. Serve immediately with the fish.

SEA SCALLOPS WITH CORN COULIS AND TOMATOES

Steps:

• Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute. Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on edges, about 4 minutes. Add milk and scrape up any brown bits from bottom of skillet, then remove from heat.
• Purée corn mixture in a blender at medium speed until very smooth, about 1 minute. Force purée through a fine-mesh sieve into a small saucepan, pressing hard on and then discarding solids. Cover coulis until ready to serve.
• Toss tomatoes with parsley and salt and pepper to taste in a bowl.
• Pat scallops dry and season with salt and pepper. Heat remaining 2 teaspoons oil in a 12-inch nonstick heavy skillet over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Sauté remaining scallops in same manner.
• Reheat coulis over low heat, covered, then spoon 2 tablespoons onto center of each of 6 plates. Arrange 5 scallops per plate in a circle on coulis, then spoon tomatoes into center.

CORN AND YELLOW TOMATO RISOTTO WITH SHRIMP

Steps:

• Bring stock to a simmer in a saucepan.
• Chop the onion.
• Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
• Meanwhile, start scraping corn off the cobs.
• When the onion is ready, stir in the rice until it is well coated.
• Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.
• When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.
• Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
• After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.
• Grate the cheese, and stir into the rice just before serving. Season with pepper.
• Arrange the risotto on a platter, and surround with shrimp.