Wednesday, September 22, 2010

Tagliatelle with Fresh Corn Pesto

Today's recipe comes from the August 2010 Bon Appetit magazine. It is a very unique (and creamy!) take on pesto as it's made from corn. Maybe use up those last few ears of fresh corn from the local farmer's market on this dish. I used turkey bacon since I was living with family who preferred it and I think it gave the same salty kick that any decent-quality bacon seems to give. Yum!

Serves: 6 first-course servings
Prep time: 45 minutes          Total time: 55 minutes


  • 4 bacon slices, cut lengthwise in half, then crosswise into 1/2" pieces
  • 4 C fresh corn kernels (cut from about 6 large ears)
  • 1 large garlic clove, minced
  • 1 1/4 tsp coarse kosher salt
  • 3/4 tsp freshly ground black pepper
  • 1/2 C freshly grated Parmesan cheese plus additional for serving
  • 1/3 C pine nuts, toasted
  • 1/3 C EVOO
  • 8 oz. tagliatelle (*Note: I couldn't find any so fettuccine had to do the trick. Any thick-ribboned pasta is ideal.)
  • 3/4 C coarsely torn fresh basil leaves, divided
  1. Cook bacon in a large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain.
  2. Pour off all but 1 tbsp drippings from skillet. 
  3. Add corn, garlic, salt, and pepper to drippings in skillet.
  4. Saute over medium-high heat until corn is just tender but not brown, about 4 minutes.
  5. Transfer 1 1/2 C corn kernels to small bowl and reserve.

  6. Scrape remaining corn mixture into processor. Add 1/2 C Parmesan and pine nuts. 
  7. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

  8. Cook pasta in large pot of boiling salted water until just tender, but still firm to bite, stirring occasionally. 
  9. Drain, reserving 1 1/2 C pasta cooking liquid. Return pasta to pot. 
  10. Add corn pesto, reserved corn kernels, and 1/2 C basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desire consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
  11. Transfer pasta to large, shallow bowl. Sprinkle with remaining 1/4 C basil leaves and reserved bacon. 
  12. Serve pasta, passing additional grated Parmesan alongside. 

Et voila!

(I should add that this dish goes superbly with a glass of lightly chilled chardonnay -- mmmm!)

Fresh Corn on Foodista

Monday, September 20, 2010

Roasted Chicken Breasts with Garbanzo Beans, Tomatoes, & Paprika

Konnichiwa! Greetings from Okinawa, Japan!

I apologize for the massive delay in updating here, but moving to the other side of the world is not as easy a feat as one may think! I am grateful to have my husband back from training, but am still waiting for our family to be made whole when the furry sous-chef arrives in November.

In the meantime, I haven't made too many things that I didn't share here. We're currently operating out of a hotel room so space and supplies are limited. Thankfully we were offered housing today and should be back in action here shortly.

While I didn't make this here in Japan, I did have the joy of making and sharing it with family in Virginia before I left. The recipe comes from the May 2008 Bon Appetit found here. It's simple and full of flavor!

Keep an eye out for more recipes as well as photos of the island and a book review or two. :)

Serves: 4
Prep time: 15 minutes          Total time: 35 minutes


  • 1/4 C EVOO
  • 4 garlic cloves, pressed
  • 1 tbsp smoked paprika (*I doubled to amp up the spiciness.)
  • 1 tsp ground cumin (*I also doubled this.)
  • 1/2 tsp dried crushed red pepper
  • 1/2 C plain or Greek yogurt
  • 4 chicken breast halves (*The original recipe calls for bone-in, but I opt for boneless.)
  • 1 - 15 oz. can garbanzo beans (chickpeas, drained
  • 1 - 12 oz. container cherry tomatoes
  • 1 C chopped fresh cilantro, divided
  1. Preheat oven to 450. Mix first 5 ingredients in medium bowl.
  2. Pour 1 tsp spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce.
  3. Place chicken on large-rimmed baking sheet. 
  4. Rub 2 tbsp spiced oil mixture over chicken.
  5. Add beans, tomatoes, and 1/2 C cilantro to remaining spiced oil mixture; toss to coat.
  6. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
  7. Roast until chicken is cooked through, about 20 minutes. 
  8. Sprinkle with 1/2 C cilantro. 
  9. Transfer chicken to plates and spoon bean mixture over. Serve with yogurt sauce.

Et voila!