“In life, there are no ordinary moments. Most of us never really recognize the most significant moments of our lives when they’re happening.” ~ Kathleen Magee
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
In addition to taking the last couple weeks of August off, we also did some celebrating… August birthdays… and we took our son and his wife to Restaurant Alma for an amazing evening to celebrate their 25th wedding anniversary.
RECIPE OF THE WEEK
This week’s recipe comes from Southern Living, perfect for this season of amazing corn.
CREAMED CORN PASTA
- 6 ears fresh corn, shucked
- 1/2 cup heavy whipping cream
- 4 thick-cut bacon slices, chopped
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 3 large garlic cloves, minced (about 1 tablespoon)
- 2 ounces Parmesan cheese, grated ( about 1/2 cup), plus more for serving
- 1 pound penne pasta
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoon kosher salt, plus more for salting water
Remove corn from kernels, and cook cobs
Shave the kernels from the cobs into a bowl, and scrape remaining kernels from the cobs with a spoon into the bowl. Stir in whipping cream. Set aside.
Add cobs to a large pot and cover with water; salt generously. Bring pot with corn cobs to a boil over high heat and let boil 20 minutes.
Cook bacon, onion, and garlic
Meanwhile, place chopped bacon in a large skillet; cook over medium-high, stirring often, until crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving drippings in skillet.
Add yellow onion and garlic to skillet; cook over medium, stirring often, until tender, about 5 minutes. Stir in corn kernel mixture, and reduce to medium-low. Cook, stirring often, until slightly reduced, about 5 minutes. Stir in Parmesan cheese until melted. Remove from heat.
Cook pasta
Add pasta to pot with corn cobs and boiling water, and cook according to package directions for al dente, about 10 minutes. Drain pasta, reserving 1 cup cooking liquid. Discard corn cobs.
Combine pasta and sauce
Transfer cooked pasta to skillet with corn mixture. Cook over medium heat, stirring constantly and adding reserved cooking liquid 1/4 cup at a time, as needed, until sauce clings to pasta, about 3 minutes. Remove from heat, and stir in fresh thyme and salt. Top with bacon, and serve with additional Parmesan cheese.
