Happy Friday!!! I'm slowly reworking dishes that we enjoy and trying to figure out the breakdown of nutritional data. I'm listing it as a personal piece of data for me but you can love it or hate it. I always love the chance to replicate a restaurant's dish because I'm a food guru nerd like that. I feel like I'm doing internal investigation like CSI or something and trying to figure the break down and foundation of a dish. It's so much fun to figure out the ingredients to a dish. I wish for cool fun board games for diehard cooks like me to guess the number of ingredients in this dish aside from those wacky and mindless cooking Mama games.
Luckily for this wonderful side dish, the restaurant gives the customers the recipe on their website. My husband fell in love with this dish from the moment we had enjoyed it for one of my birthday dinners at the Summit House Restaurant. They serve it family-style and you can always request for more. This side dish is utterly creamy and delicious and would pair perfectly with prime rib, a roasted chicken or even herb-roasted pork tenderloin. I paired this with a simple roasted chicken with creamed corn and sweet potatoes. Delish.
On a personal side note: I have wonderful news to share, Eric and I booked our tickets to Italy last night. The ticket prices finally dropped to a decent price and we couldn't pass them up. I'm totally excited about our 10 days in Italy. I'll be planning all the details of the trip and open to suggestions if you have ever traveled there. 2011 is looking to be a fantastic year already!
Adapted from Summit Restaurant
12 ounce of heavy whipping cream
1 16-ounce bag of sweet corn, frozen
1 1/2 Tablespoon Butter, melted
1 1/2 Tablespoon Flour
2 Tablespoon sugar
pinch of white pepper
3 Tablespoon Parmesan cheese
In a 5-quart saucepan or small dutch oven, combine the corn, whipping cream, salt and sugar and bring to a boil. Simmer for 5 minutes.
In a small bowl, make a roux from the melted butter and flour. Make sure it's thickened enough and combine it with the corn. Remove from heat.
Transfer corn mixture to a small casserole pan and top with parmesan cheese. Brown under the broiler for 6 to 8 minutes.
Yield: 8 servings (1/4 cup each or so)
Nutritional Info: Calories: 356; Carbs: 26: Sugar: 5, Fiber: 3; Fat: 24
Review: Creamy and delicious, and you can cut out the sugar by not adding it in at all. Definitely a perfect side dish for any meal.