At a recent Primavera Cooks! meeting I got to meet Executive Chef Ryan Clark (Tucson Iron Chef winner), of Lodge on the Desert, and he was kind enough to share this recipe. At the Lodge they serve this with Prosciutto Wrapped Halibut. The potato “pearls” take a few more minutes, but it’s worth the time for the visual appeal. The flavors are fantastic, but that’s not surprising. Have you ever tried a recipe with heavy cream and shallots that wasn’t delicious?
Ingredients
2 cups corn, removed from cob
4 cups spinach, stems removed
1/4 cup shallots, minced
2 tablespoons butter
4 Yukon Gold potatoes, peeled
1 cup heavy cream
4 ounces Boursin cheese
Directions
- Using a melon baller, scoop out rounds of potato. You should get about 16 rounds. Simmer in salted water until tender, about 6 minutes. Remove and set aside.
- Heat a pan to medium heat and add butter, Immediately, add shallots and corn. saute a few minutes, season with salt and pepper. Add cream and reduce by half.
- Add the spinach, boursin cheese, and reserved potato pearls. cook until spinach is wilted and potatoes are warmed through. season with salt and pepper.
- serve the creamed corn and spinach underneath the halibut and garnish with fresh greens.
Serves 4
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Vicki
I can’t believe a chef would actually be so kind as to part with a recipe like this!
Lois B
Vicki – Having his recipe to print gave me an excuse to mention his participation in a fund raising dinner in my bi-weekly cooking column.