Portland, Oregon: We have been home-bodies. DT is finishing-up with the Track & Field Trials, I am frantically working on a few projects. In our spare time we have started to tackle our long-neglected garage. The garage. The place where everything goes when we don’t know where anything goes. It’s like a basement. Except we don’t have a basement. We have a garage.
We have an attic, but it is completely empty and we plan to keep it completely empty.
Be jealous. Be very jealous.
I have been cooking at home most evenings and making only one trip to the grocer weekly, because I am too busy with my projects to
leave the house shop. I do, however, subscribe to a wonderful weekly emailed food newsletter from The New York Times (sign up here, it’s free) that suggests fun new recipes to try.
This week they sent Melissa Clark’s Creamy Corn Pasta with Basil recipe. Her recipe calls for fresh corn cut from the cob (but I used frozen because I had it on hand and we don’t get truly good corn in Oregon for a few more weeks). Except that the recipe requires a blender, I think it would be perfect for the RV kitchen. (I used my little Braun Hand Blender, which is a great addition to a home or RV kitchen). The title states “creamy”, but there is no cream involved. Pasta is boiled, corn is sauteed with the white bits of green onions, and it’s all pureed to form a creamy sauce. The sauce and pasta are tossed together with additional corn kernels, basil, chili flakes, parmesan and lemon juice.
The only fresh ingredients required are green onions, basil and parmesan. I think this recipe would also be kid-friendly and if you didn’t add the parmesan and used olive oil (v butter) to saute the corn, the recipe could be made vegan.
But the parmesan was really nice.
Here is a video of Melissa Clark making the pasta dish:
I really followed the recipe (except I made a half-recipe, using dried butterfly pasta) and it still made plenty of food for the two of us. We did eat it all though – with a Caesar Salad. No leftovers at Taylor Manor tonight.
Do not forget the lemon juice at the very end – it really makes the dish.
We have a few fun adventures planned over the next week, so check-in if you have time. I mean, if you are not cleaning your garage. Or basement. Or attic.
Until my next update, I remain, your corny correspondent.