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Ingredients: Two pounds of potatoes 1/2 tablespoon kosher salt 1/4 teaspoon freshly ground pepper Five ounces trimmed leek (1 large), cleaned and sliced thin 4 tablespoons olive oil (divided) 1/2 tablespoon chopped shallot 1 teaspoon chopped garlic Two ears of corn, cut off the cob (see note) Pinch of ground nutmeg 1/3 cup whipping cream Directions: Preheat oven to 400-degrees. Bake potatoes in preheated oven, about one hour, until tender. Meanwhile, mix salt and pepper together. Sauté leeks in 2-tablespoons of the olive oil for about one to two minutes, adding about a third of salt-pepper mixture as you saute. Add shallot. Sauté 30 seconds. Add garlic and corn kernels and about another third of the salt-pepper blend. Add nutmeg and cream. Bring just to a boil (scald), stirring occasionally. Remove from heat to stainless steel bowl. When potatoes have completed cooking, scoop potato flesh into food mill or ricer and pass flesh into corn and leek mixture. Add remaining salt-pepper mixture. Fold together all ingredients. Heat 10-inch nonstick saute pan over medium heat and place half of remaining 2-tablespoons olive oil in pan. Place potato cake mixture in pan. Level off top and saute over low to medium heat for about 12 minutes, or until golden brown (do not try to rush it). Place cookie sheet over sauté pan and carefully invert cake onto cookie sheet. Add remaining oil to pan and slide cake back into sauté pan. Sauté about eight minutes until golden brown on both sides. Again, invert onto cookie sheet and reserve in a warm place. Cut into wedges to serve. Recipe makes eight to ten servings. Note: Corn should be shucked, oiled with 1-tablespoon olive oil and grilled for eight minutes, then cut off the cob. Rather than grilling, you can saute corn kernels for two minutes before adding to leeks. Variation: Shape individual corn cakes (8 to 12) and sauté as above, removing from pan when brown on first side and returning to pan with remaining oil to sauté second side. |