Learning As I Chop

One Last Summer Meal

Posted in Baking/Cooking by R @ Learning As I Chop on September 7, 2011

Even though Labor Day has passed, NYC is experiencing tons of rain, US Open matches keep getting postponed and I had to say goodbye to my country kitchen,

you can still make room for one more summer meal. I assembled this dish while we were away, but still think about back in the grind. It’s super easy, fun to cook and full of fresh ingredients. I saw the recipe on the cover of Food Network Magazine and it spoke to us right away.

Kosher salt

2 ears corn, shucked

5 tablespoons unsalted butter

3 cups grape tomatoes

2 cloves garlic, minced

Freshly ground pepper

1/2 cup white wine

12 ounces pappardelle pasta

1/2 cup low-sodium chicken broth

1 small bunch scallions, thinly sliced

1/2 cup freshly grated parmesan, plus more for topping

Torn basil, for topping

Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.

Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.

Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.

This was the first time I had eaten fresh corn off the cob. (Whenever we need kernels, we usually used canned.) It was fun to cook the corn and then shave them. H assumed the task and did a great job. We learned the bowl trick from Daily Garnish and it worked quite well.

If you can get your hands on fresh corn and grape tomatoes, definitely make this dish. Cooked tomatoes (make sure to leave them whole, don’t halve them – it steals some of the flavor) plus corn in cooking wine and butter =delicious aromas.

We purchased the ingredients on a farm somewhere between Williamstown and Great Barrington, MA. Every piece of produce was fresh and delicious, especially the small pieces of basil that the owner gave us for free. Plus, the dish looks pretty which most chefs seems to think is a key component of a successful plate. So even though the weather is turning and you’ve put away your white pants, you can still hold-on to that summer feeling one meal longer. Enjoy!



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