EPISODE 1: FARM TO TABLE

CREAMED LEEKS AND ROASTED SWEET CORN

1/4 cup unsalted butter
8 ea. leeks, white part only. sliced and rinsed
2 cup sweet corn, roasted*
2 Tbls. fresh thyme chopped
1 cup heavy cream
salt and pepper to taste


*roasted corn, take fresh shaved corn kernels and toss with 1 tablespoon olive oil, 1 tablespoon chopped fresh thyme, salt, pepper, then place on small cookie sheet and roast in a 375 degree oven (preheated) for 10-12 minutes

Melt butter in a large sauté pan over medium heat. Add leeks and cook gently over medium low heat until wilted. Then add roasted corn and fresh thyme, continue to cook 6-8 minutes. Season with salt and pepper. Add heavy cream and turn heat to medium high and cook until mixture thickens, adjust seasoning and serve.

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