Corn And Potato Purée Food

CORN AND POTATO PURéE

Steps:

• Cut corn from cobs, being careful not to get too close to the cob.
• Peel potatoes, and slice about 1 inch thick. Place in pot with corn cobs, and cover with enough water to come an inch above the potatoes. Season with salt, and bring to a simmer. Gently cook potatoes until they are tender.
• Meanwhile sweat shallots in butter for about 3 minutes. Do not let them color. Add corn kernels, and cook slowly for 2 minutes. Add wine, stock and bouquet garni, and cook kernels until they are tender enough to purée, a matter of a few minutes.
• When potatoes are cooked, drain them thoroughly, and discard corncobs. Put potatoes through a ricer, and set aside.
• When corn is tender, remove bouquet garni, and purée corn in a blender.
• Measure out 1 cup of riced potatoes (do not mash down), and fold in 2 cups corn purée with mascarpone.
• To serve with fish, make a mound in center of plate, and top with fish.

ROASTED CORN PUREE

Steps:

• Preheat the oven to 400 degrees F.
• Place the corn on a baking sheet and roast for 20 minutes. Let cool. Remove the husks and silk, and then slice the kernels off the cob. Combine the kernels and butter in a blender; blend until smooth. Add salt, pepper and lemon juice to taste.

CORN, WATERCRESS & POTATO SOUP

Steps:

• Thoroughly rinse and drain dark-green leek tops; transfer to a pot. Remove husks and silks from corn, rinse and drain them, and transfer to pot. Strip corn from cobs and transfer cobs to pot (reserving kernels). Add 8 cups water, 2 teaspoons salt, and whole peppercorns to pot. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes. Strain through a fine-mesh sieve, discarding solids and reserving broth (you should have about 6 cups).
• Slice white and light-green parts of leeks; submerge in water and agitate with your hands to dislodge any dirt, then thoroughly drain. Wipe pot clean; add oil and heat over medium. Add sliced leeks and garlic. Cook, stirring occasionally, until leeks are very soft but not developing any color (if color begins to develop, reduce heat), about 10 minutes. Add potato, 4 cups reserved broth, and reserved corn kernels to pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potato is easily pierced with the tip of a knife, about 15 minutes. Stir in all but a handful of watercress; simmer 2 minutes.
• Transfer soup to a blender with miso and vinegar; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape, and purée in two batches if necessary.) Season to taste and thin with more broth, if necessary, to reach desired consistency. Serve warm or chilled, topped with blanched corn kernels, remaining watercress, a drizzle of oil, flaky salt, and ground pepper.

CORN FRITTERS WITH CHILE CORN PUREE

Steps:

• PUREE:.
• In a large skillet bring 2 cups lightly salted water to a boil; add 3 cups corn.
• Return to boil; cover and cook until tender, about 3 minutes.
• Drain; cool slightly.
• In a food processor, puree corn with the yellow pepper.
• In the same skillet heat olive oil; add onion, chopped chile, and garlic; cook over medium heat until onions are tender.
• Add corn puree and broth; simmer, uncovered, over low heat for 15 minutes, stirring occasionally.
• Add the parsley and cumin; season with salt and pepper to taste
• Cover and set aside.
• FRITTERS:.
• Place 2 cups corn in a bowl; lightly crush with a potato masher.
• Stir in chicken, egg, milk, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper.
• In another bowl combine flour and baking powder; stir into the chicken mixture just until moistened.
• In a deep-fat fryer or large saucepan heat 2 inches of oil to 375°F
• Drop scant 1/4 cup dough, a few at a time, into hot oil.**
• Fry for 3 to 4 minutes, turning if necessary, until golden brown and cooked through.
• Drain on paper towels; keep warm.
• TO SERVE:.
• Place puree on 4 plates; arrange fritters evenly atop.
• Garnish with cilantro and whole peppers, if desired.
• Serve warm.
• **NOTE : Corn may pop and cause oil to spatter; watch carefully while frying these fritters.

SWEET CORN AND POTATO GRATIN

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir until potatoes are crisp-tender, 8-10 minutes., Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray., In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.

CORN CHOWDER WITH ROASTED JALAPEñO AND PARSLEY PURéE

Steps:

• Make the puree:
• Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.
• Make the chowder:
• In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor purée 2 cups of the chowder and stir the purée into the remaining chowder.
• Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.

CORN AND POTATO CHOWDER

Steps:

• In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.
• Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco.