This recipe comes directly from Brian Hauke, Head Chef at the Red Stag Supper Club. His corn puree absolutely delighted the guests who ate it with house made tortelloni, mushroom duxelle, and pecorino tuscano (pictured here) at our monthly local food dinner. Now you can make it yourself:Corn Puree:
To make the corn stock:
- Remove the outer leaves of the corn, clean them, and cut the kernels from the cob.
- Break the cobs in half and place in a large pot.
- Cover the cobs with water and add 1 sliced onion, 1 head of garlic, and Corriander.
- Let cook for 2 hours on low heat, and strain
To make the puree itself:
- Take 2 sweet onions and 3 branches of celery, dice them the same size as your kernels of corn.
- Saute the onions and celery in a pot w/ low heat until translucent
- Add corn kernels and sweat them until they release some of their liquid.
- Add enough corn stock to cover the corn and bring to a boil.
- Remove from heat and puree in a blender until smooth.
- Slowly add COLD butter to the blender until the puree reaches your degree of richness (Brian uses a lot of butter, don't be shy!).
- Strain the puree through a chinoise (a conical sieve with fine mesh) and place in an icebath to cool down.
- Add 1 bunch of thyme to the puree and season with kosher salt and white pepper.
Before serving, remove the thyme from the puree. Steeping the thyme will add body to the puree and keep people guessing. Enjoy!
Comments
Any idea how many ears of corn, or resulting cups of kernels, the recipe needs?
OPh Kris, if I had that information, would I be keeping it from you? :-) Just kidding, of course - those are very good questions! I'm sorry to say that I haven't been able to get that information directly from Chef Brian. I'll pass it alsong as soon as I do.
Thanks!
Post new comment