repost of Judith's recipe (something was wrong with the format)

[Guest guest]

CORN & VEGETABLE GRATIN W/CUMIN

 

This gratin is not as rich as it tastes. Kernels from one of the ears of corn

blended with eggs and milk make a sweet, rich custard that holds it all

together. Cumin seeds accent the mixture and give it a Southwestern twist.

 

INGREDIENTS

3 tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 medium red bell pepper, diced

1 large garlic clove, minced

1/2 pound zucchini, sliced paper thin into circles [or diced]

Kernels from 2 ears sweet corn [about 2 cups]

3 large eggs

1/2 cup milk

1 teaspoon cumin seeds, lightly toasted and coarsely ground in a spice mill, or

slightly crushed in a mortar and pestle

2 ounces vegetarian Swiss cheese, grated (1/2 cup, tightly packed)

 

TO PREPARE:

 

1. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Set

aside the kernels from one of the ears of corn. Heat the olive oil in a large,

nonstick skillet over medium heat and add the onion. Cook, stirring often, until

it begins to soften, about three minutes, and add the red pepper and a generous

pinch of salt. Cook, stirring often, until the onions and peppers are tender,

about five minutes. Add the garlic and the zucchini, stir together and add

another generous pinch of salt and some pepper. Cook, stirring often, until the

zucchini is just beginning to look bright green and some of the slices are

translucent. Stir in the kernels from one of the ears of corn. Stir together for

a minute or two, and remove from the heat. Scrape into a large bowl.

 

2. Place the remaining corn kernels in a blender jar, and add the eggs, milk and

1/2 teaspoon salt. Blend until smooth. Pour into the bowl with the vegetables.

Add the cumin and the

cheese, and stir everything together. Scrape into the gratin dish.3. Bake 35 to

40 minutes, until the top is browned and the gratin is firm to the touch. Serve

hot or warm.Yield: Serves six .Salt & fresh ground pepper to taste.