corn pizza with bacon.

Last year when I wrote about corn pizza, I imagined that would be the only recipe for corn pizza on the blog because really, how many recipes can there possibly be for corn pizza.  There is only so much wheel reinvention that can happen between corn and crust.   But I was wrong!  Oh, how wrong I was because there is a whole other world of corn pizza that I didn’t tackle and I only just realized that after reading my latest cookbook acquisition I Heart New York.   Corn puree.  Actually it’s a corn puree and mascarpone and it really is the most wonderful tasting thing.  A little sweet, a little tangy, a whole lot of creamy, and very addicting (it may have been consumed by the spoonful which I am not in the slight bit embarrassed to admit).  This corn puree is generously applied to the crust where it stands in as a sauce (oh it’s such a good sauce).  It’s topped with cubes of rich, smoky bacon, a handful of sweet corn kernels, and when it emerges from the oven a (healthy) sprinkle of aged raw milk cheddar.  It is absurdly amazing with a pure sweet corn taste that marries beautifully with the salty cheese and bacon.  I won’t say it’s better or worse than my previous corn pizza recipe (you can’t expect me to play favorites) but I plan on making it again this weekend if that’s any indication of how I feel.

Corn Pizza with Bacon

Recipe adapted from I Love New York By Daniel Humm and Will Guidara

The cookbook suggests making this on the grill but my grill situation was not up to snuff so I can't advise on that. I plan on remaking it on the grill when I am home at my parents next week (FYI Mom and Dad!) so I can report back on that then! Below are the instructions for cooking this in the oven which works absurdly well.  

Makes 4 pizzas

1 batch of my favorite pizza dough

Corn pudding (recipe below)

1/4 cup mascarpone

1 cup fresh corn kernels (from 1 ear of corn)

1/2 cup diced (1/8 inch) uncooked bacon

Red chile flakes

4 ounces grated raw cow milk cheddar (or something similar - I found mine at Whole Foods)

Basil for topping if you choose

Remove the pizza dough from the refridgerator and allow to proof for 1 hour at room temperature.  While it is proofing preheat you oven to 500 degrees (or as hot as it gets) and place your pizza stone in the oven if you have one (if you don't use a baking sheet). Combine the corn pudding with the mascarpone in a medium bowl. When the dough is done proofing, stretch one of the pieces of dough into an oval.  Remove the pizza stone or baking sheet from the oven and place the dough on top of the stone.  Working quickly, top the dough with 3/4 cup of the corn pudding mixture, 1/4 cup of the corn kernels, 2 tablespoons of bacon, and a pinch of chile flakes.  Return the pizza to the oven and cook for about 10 minutes or until the dough is cooked and charred in spots and the bacon is cooked.  Remove the pizza from the oven and sprinkle with 1 ounce of the grated cheese.  Repeat with the remaining ingredients to make 4 pizzas.  

Corn Pudding

Recipe adapted from I Love New York By Daniel Humm and Will Guidara

I tried to streamline this part mostly because I didn’t exactly understand where this corn juice was coming from that they use in the recipe.  But my work exceptionally well!

2 cups corn kernels (from about 5 ears of corn)

¼ cup water or milk

3 tablespoons mascarpone

¾ teaspoon salt

Place the corn kernels in a food processor and process until a chunky puree forms.  While the machine is running, pour a tablespoon of water in at a time.  Continue pouring in water a little at a time until the puree smoothes out a little (its fine for it to still be a little chunky since you don’t want to add too much water). 

Dump the corn puree into a medium saucepan over medium-high heat while whisking constantly.  After 1 ½ to 2 minute, as the starches in the corn juice just start to thicken, turn down the hear slightly to avoid scorching.  Whisk until the corn reaches a puddinglike thickness, another 3 to 4 minutes.  Remove the pan from the heat and whisk in the mascarpone.  Season with salt.  Allow to cool and then transfer to an airtight container and refrigerate for up to 3 days. 

the perfect BLT + homemade buttermilk bread.

As of late my meals have been rather simple affairs.  Toasted bread rubbed with garlic topped with a smear of ricotta, sliced tomatoes, and a sprinkle of coarse salt and black pepper.  Corn sautéed in a little bit of bacon fat (so good!), sprinkled with cayenne, salt and pepper and a squeeze of lime.  I’ve begun to enjoy the ease with which it takes to make a meal, it allows more time for outdoor dinner table conversations and card games galore (I adore Rummy).  I know I will move back into the more is better camp with elaborate meals as soon as Labor Day hits, but until then I’m happy to eat so simply.

My favorite simple summer meal, the one I look forward to as soon as Memorial Day hits, and the meal I eat with abandon as soon as heirloom tomatoes are ripe is a BLT.  A BLT’s screams summer.  A BLT requires the best possible ingredients.  For my first one of the season, I took a lot of care into making it the best.  I agonized over the type of bread to make.  I poured over Bernard Clayton’s The Complete Book of Breads in search of the perfect one and decided on his recipe for Buttermilk Bread.  This is a wonderful bread with a really nice crumb and a beautiful tang from the buttermilk.  It pairs perfectly with the smoky bacon, ripe heirloom tomatoes, and crisp lettuce.  A smear of mayo (on both pieces of bread!) completed the sandwich.  The only accompaniment needed was a side of crunchy potato chips.  I love summer eating. 

The Perfect BLT

Makes 2 sandwiches

Making a BLT is a bad idea unless you have the best of the best ingredients.  This is the time to splurge on good local bacon from your butcher.  I personally love the bacon from Dickinson Farmstand in the Chelsea Market. They always slice it super thick for me and it has the perfect smoky flavor, which makes for a very delicious sandwich.  I also love heirloom tomatoes but a beefsteak tomato also makes for a fine sandwich. 

4 slices of bread (recipe for the Buttermilk Bread I used below!)

1 large or 2 small tomatoes slicked ¼ inch thick

4 slices of thick cut bacon (see notes above)

Lettuce

Mayonnaise

Salt and Pepper

Lightly toast your bread.  You want the bread to still have a little give when you touch it.  Give a generous swipe of mayo to the bread.  Top with 2 slices of bacon, then the tomatoes.  Sprinkle the tomatoes with fresh black pepper and salt.  Top the tomatoes with the lettuce.  Swipe mayo on the other slice of bread and place on top of the lettuce.  Cut in half and serve with really good potato chips. 

Buttermilk Bread

Recipe from The Complete Book of Breads by Bernard Clayton

Makes 2 Loaves

This recipe makes 2 loaves.  I froze the other one figuring it would come in handy when I don’t have time after work to make fresh bread.  You may find that you eat both loaves in one weekend because its that good.  There is no shame in that. 

5 to 5 ½ cups all purpose flour

3 tablespoons sugar

2 teaspoons salt

¼ teaspoon baking soda

1 package dry yeast

1 cup water

1 cup buttermilk

1/3 cup shortening

In a large mixing bowl stir together 2 cups flour, sugar, salt, baking soda, and yeast.  In a saucepan combine the water, buttermilk, and shortening and place over low heat to warm.  Warm until the butter melts (because of the buttermilk the mixture may appear curdled but that’s ok!).  Gradually add the liquid to the dry ingreadients and beat for 2 minutes with the flat beater on your mixer.  Add one cup of flour to the mixture and beat for an additional 2 minutes.  Switch to a dough hook and work in the remaining 2 to 2 ½ cups flour.  Add the flour gradually, until the mass of dough is soft and not sticky. 

Knead the dough in the mixer for 8 minutes, until the dough is smooth and elastic.  If the dough appears sticky, add sprinkles of flour.  It will pull away cleanly  from the sides of the bowl when it has enough flour. 

Place the dough in a greased bowl, cover tightly with plastic wrap and put in a warm place until the dough has doubled in bulk, about 1 hour. 

Grease 2 medium sized loaf pans and place them to the side.  Punch the dough down and cut into 2 pieces.  For each piece, turn the cut side under and gently press and par it into an oblong shape that will barely touch the ends of the pan.  Place into greased pans. 

Cover with wax paper or plastic wrap and return the loaf pans to the warm place for about 45 minutes or until the dough has risen about 1 inch above the pans. 

Preheat the oven to 375 degrees about 20 minutes before baking.

Bake for about 40 minutes or until the crust is golden brown and the load sounds hollow when thumped on the bottom.  Place the loaves on wire racks to cool.