CONTEST SIDE DISHES: Mudd's Corn & Vegetable Pancakes

MUDD'S CORN AND VEGETABLE PANCAKES WITH ROASTED RED PEPPER PUREE
Courtesy of the Chef at the famous Mudd's Restaurant
Courtesy of BumbleBeeBoogie

I used to often dine at Mudd's Restaurant in San Ramon, California, with its large garden and orchard where most of its fresh produce came from. I became friends with the Head Chef. He often prepared special dishes for me to taste test before he added them to the menu.

2 large red peppers
2 large russet potatoes, peeled and grated
1 large carrot, peeled and grated
1/2 large onion, grated
1 large slender zucchini, grated
1 cup fresh yellow corn kernels
1 large egg
1/2 cup all-purpose flour
1/2 cup whole milk
1/8 teaspoon baking powder
A few grinds of freshly grated nutmeg
Salt and freshly ground black pepper, to taste
Optional lemon juice or balsamic vinegar
Optional sours cream or crème fraiche**

Preheat the oven to 375 degrees F.

Barbecue or roast the peppers in the oven until the skins brown and bubble slightly. Do not over-brown or over-roast. Place the peppers in a plastic bag and let them steam and cool for an hour. Peel the skins off carefully and remove the seeds. Do not wash, since much of the flavor is in the remaining juices. Puree the peppers in a blender or food processor until they are sauce-like consistency. You may add a dash of lemon juice or balsamic vinegar to create an acid balance.

Combine the remaining ingredients (except the optional lemon juice or vinegar) in a bowl. Saute heaping tablespoon patties of the mixture on a non-stick griddle. Cook slowly until they are browned on both sides. (The pancakes may be cooked ahead and be reheated in the oven before serving.) Serve the pancakes with the red pepper puree and sour cream or crème fraiche. Makes approximately a dozen 3-inch pancakes.

**Crème Fraiche: 1 cup whipping cream
1/2 cup sour cream

Heat the whipping cream to the boiling point to kill any residual organisms. Place in a non-reactive container, such as plastic, glass or stainless steel. Cool to about 90 degrees F. and fold in the room temperature sour cream and cover with plastic wrap. Keep in a warm, but not hot, place for 24 hours (a closed oven should do). The mixture should thicken to a batter-like consistency. Place covered container in the refrigerator to keep. Makes 1-1/2 cups.