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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« Tomatoes with Thyme | Main | Flowers From the City's Streets »
In the last beautiful warm months of summer I try to cram as much corn into my meals as possible because I know that as soon as it gets cold and the summer vegetables are gone, fresh corn will be the food I miss the most. Now I love corn on the cob, but repeatedly putting it on the dinner menu multiple times a week gets a little boring. So last year around this time I was thrilled to discover the sweet corn and marscapone ravioli at Al Di La in Brooklyn. It was wonderful and sweet and absolutely reeked of summer, so this year, as soon as corn became available, my friends and I started working on variations of this great idea. My mother's friend Kim Schiffer, who owns Fresh Foods Catering in Santa Barbara, CA, made an amazing corn, leek and marscapone lasagna a couple months ago, and last week I made a quick version of it as a sauce for fettuccini. The measurements are imprecise since I usually just keep adding stuff until I think it tastes right, but you'll get the idea:
4 ears of fresh corn
3 leeks
Pasta (fresh pasta is best, but it's a splurge)
1 Tablespoon Olive Oil
Butter (probably 2-3 tablespoons)
Cream (1/4 cup or less)
Grated Parmesan cheese (around 1/3 cup)
Grated Romano cheese (around 1/3 cup)
Salt, pepper, and any fresh herb you want to use
Shuck the corn and boil the water. While the water's boiling, wash the leeks, slice them lengthwise, and slice them thinly widthwise (only the white and light-green parts). Boil the corn for approximately 3 minutes, then remove and use the same water to cook the pasta. (If the pasta is done before the sauce is, which is likely, drain it and toss it with a little olive oil.)
Cut the kernels off the corn, trying not to get any of the cob. Heat 1 tablespoon butter and 1 tablespoon olive oil in a pan. Saute the leeks and the corn together until tender (it sometimes helps to put a lid on the pan for a minute to help them soften). Turn the heat low and add a second tablespoon of butter and some of the cream. Stirring constantly, shake in the Romano and Parmesan alternately, and continue to add butter or cream until you get a cream sauce of a consistency and taste you're happy with. Season to taste and pour over the pasta.
Serves 4
Posted by georgia to Kitchen and Cooking on August 22, 2005 01:10 AM | permalink | Email this post
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