Top Chef Canada Finalist Matt Stowe will be making the following recipe on the morning news tomorrow, June 6th, 2013.
Orecchiette pasta with morels, leeks, kale and corn “butter”
Corn Butter
3 ears corn, husk removed and kernels cut off the cob
¼ cup water
Pasta
1 pound orecchiette pasta or other desired shape
For the sauce
2 tablespoons olive oil
2 cups mixed mushrooms (morels, shimiji, chanterelles, oyster or button)
1 small leek, green top removed, cut in half and sliced widthwise 1/8th inch thick
2 cloves garlic, minced or grated with a rasp
1 teaspoon chopped fresh thyme
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1 bunch kale, thick stems removed and roughly chopped
1 cup corn “butter”
2 ears corn, husk removed and kernels cut off the cob
2 teaspoons lemon juice
2 tablespoons basil, chiffonade
Garnish
Small basil leaves or chervil
Grated parmesan cheese
This is a great vegetarian option on a spring day. The corn “butter” which is actually just thickened corn juice adds a nice richness without adding butter or cream. You can use anycombination of mushrooms for this recipe, if using morels make sure they are rinsed well in water to remove any dirt that may be hiding in the little crevasses. If kale isn’t available you can substitute Swiss chard or spinach. It’s a very versatile and healthy dish that has all the comforts of a rich pasta without the excess fat.
For the corn “butter”
Using the back of your knife scrape the cobs to remove any excess liquid from the cob. Combine excess liquid, corn kernels and water in a blender. Blend on high speed for 2 minutes until smooth. Strain through a fine mesh sieve using the back of a ladle to remove as much corn juice as possible. Transfer corn juice to a pot and place on medium heat. Whisk constantly for 4-5 minutes until the liquid comes to a boil and has thickened into a pudding like consistency. Remove from the heat and set aside. This corn butter can be stored in the refrigerator for up to 5 days. Any excess corn butter can be saved for another use.
For the pasta
Cook orecchetti in a large pot of boiling salted water until el dente. Approx. 7-9 minutes.
For the sauce: While the pasta is cooking heat a large sauté pan on medium-high heat. Add the olive oil and mushrooms, sauté for 1-2 minutes. Add the leeks and thyme and continue to cook for 2-3 minutes until leeks are tender. Season to taste with salt and pepper. Add minced garlic and kale, cook for another 1-2 minutes. Lastly add the corn kernels, corn butter and lemon juice and cook until corn is warmed through and all the vegetables are tender. Strain the pasta and add the pan, toss together with the vegetables. Add the basil and season with salt and pepper. Toss well and divide among four bowls. Garnish with chervil and grated parmesan cheese.
Serves 4
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