Fresh corn, bleu cheese, bacon potato tart
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Potatoes; (50-count) | |
| 2 | Ears corn; cut off the cob | |
| 1 | Shallot; diced in small | |
| ; pieces | ||
| 2 | Strips applewood smoked bacon; diced in small | |
| ; pieces | ||
| 3 | larges | Leaves sweet basil; thinly sliced |
| 1 | teaspoon | Fresh thyme |
| ½ | tablespoon | Garlic; pureed |
| 1 | Whole egg | |
| 1½ | cup | Heavy cream |
| 3 | ounces | Maytag bleu cheese |
Directions
Pan bake the potatoes for 30 minutes. Let them cool, then skin, grate, and set aside.
Saute the bacon until it is golden brown; add the shallots and the garlic and saute for an additional 15 seconds. Add the corn, thyme, and basil and saute for 30 seconds.
Remove the mixture from the pan and let cool. In a mixing bowl, place the egg and cream; whip; add the bleu cheese, potatoes and the corn-bacon mixture. Season with salt and white pepper.
Spray stainless steel molds with Vegalene. Put the potato mixture in the rings and place them on a sheet pan covered with parchment paper. Bake for 18-20 minutes at 350 degrees. Remove from the oven and let cool. Remove the rings.
This recipe was prepared by William A. Koval, Executive Chef at the Hotel Adolphus, on March 18, 1999 on Good Morning Texas.
GMT RECIPES
MC formatted using MC Buster & NTS by Barb @ PK on 4/4/99 Converted by MC_Buster.
By "Barb @ PK" <abprice@...> on Apr 12, 1999.
Recipe by: William A. Koval, Executive Chef at the Hotel Adolphus Converted by MM_Buster v2.0l.