Sunday, July 6, 2008

Orzo with Creamed Corn Sauce

This is my version of the creamy orzo served at the Onda Wine Bar in The Mirage in Las Vegas. The original recipe, which includes whipping cream, was profiled in the August 2008 issue of Bon Appétit.

Orzo with Creamed Corn Sauce
  • 2/3 cup orzo (about 5 ounces)
  • 1 1/3 cups coconut milk
  • 2 ears of corn, kernels cut from cobs, divided (1 cob reserved)
  • 2 tablespoons olive oil
  • 3 tablespoons finely shopped leek (white part only)
  • 3 tablespoons mirin or white wine
  1. Cook orzo in large saucepan of boiling, salted water until tender but still firm to bite, stirring occasionally. Drain.
  2. Meanwhile, place coconut milk, half of corn kernels, and reserved cob in heavy medium saucepan. Boil over medium heat until thickened, about 10 minutes. Discard cob; when cool enough, puree sauce in blender until smooth.
  3. Heat oil in heavy large skillet over medium heat. Add leek and sauté until tender, about 2 minutes. Add wine and simmer until almost evaporated, about 1 minute. Add remaining corn kernels and sauté until tender, about 3 minutes. Add creamed corn sauce and cooked orzo. Bring to simmer. Season to taste with salt and pepper. Transfer to bowl, sprinkle with chives, and serve.
This dish is thick and creamy - sweet and a bit crunchy - and simply decadent. I'm serving it later today with homemade, summer veggie burgers (recipe to follow).

3 comments:

jessy said...

great minds think alike, indeed! :D

this looks divine, Marni! i like the idea of leeks & coconut milk - it sounds like a wonderful combination! and creamed corn sauce sounds most glorious, too!

BitterSweet said...

I've never even had creamed corn, since I always likened it to baby food. This version, however, sounds incredible- Perhaps I'll finally give it a try!

Erin said...

Creamed corn and orzo, huh? Very interesting combo.