I’ve been hooked on a handful of things lately. So I thought I’d share the highlights, in case you’re looking for new content to consume.
On the table:
- Creamy corn pasta with mint – It’s luscious yet light and bright, thanks to the addition of eight (yes, eight!) green onions and lemon juice. If you can’t get your hands on fresh corn, frozen will do.
- Banh it tran – I still remember my first taste of these sticky rice dumplings a few months ago. It was a special on Gao Viet Kitchen’s menu in late spring, but you can find the savory snack at some Vietnamese eateries (like Cha Ca Long Phung) year-round.
- Trader Joe’s caramel apple flavored granola – The seasonal item is crunchy, sweet and chock-full of spiced pumpkin seeds.
On TV:
- Kingdom – I’m not a fan of MMA, but this show is good. I binge-watched the first two seasons and have one more to go.
- The Chef Show – Jon Favreau and chef Roy Choi entertain and educate, while showcasing and making tasty food. What’s not to love about that?
Now the question is: What have you been eating and viewing?
Recipe adapted from The New York Times.
Creamy Corn Pasta with Mint
Makes 4 servings
Ingredients
- 12 ounces fusilli or other short pasta
- 1 tablespoon olive oil, plus more for finish
- 8 green onions, thinly sliced and separated into light and dark parts
- 2 ears corn, kernels removed from cob, divided
- ½ teaspoon sea salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 3 tablespoons unsalted butter
- ⅓ cup finely grated Parmesan cheese, plus more for serving
- ⅓ cup torn fresh mint
- ¼ teaspoon dried chili flakes
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid, and transfer to a large bowl.
- In the same pot used to cook the pasta, heat olive oil over medium heat. Add light parts of green onions and cook, stirring occasionally, until softened, about 3 minutes. Add three-quarters of the corn kernels and ¼ cup water and cook, stirring occasionally, until softened, about 3 minutes. Add ¼ teaspoon salt and ¼ teaspoon pepper and stir to combine. Transfer mixture to a food processor and purée until smooth.
- In the same pot, melt butter over high heat. Add remaining corn kernels and cook, stirring occasionally, until they start to brown, about 2 minutes. Add puréed corn mixture and cook for 30 seconds.
- Remove from heat and add cooked pasta, ¼ cup reserved cooking liquid, half of the dark parts of green onions, Parmesan cheese, mint, chili flakes, lemon juice, and remaining ¼ teaspoon salt and ¼ teaspoon pepper; stir to combine. If necessary, add more reserved cooking liquid to loosen the sauce.
- Drizzle with olive oil and top with remaining dark parts of green onions and additional Parmesan cheese.
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