Melissa Clark’s Creamy (no

Nothing beats corn on the cob for its ease and simplicity, but if I had my way, it would be corn off the cob ALL the time. Grated into the freshest polenta , simmered into a curried coconut soup , dressed with lime, olive oil, and herbs , sautéed with onions and garlic into an irresistible galette filling , some of my favorite summer dishes leave the cobs behind (or reserve them, smartly, to make a stock .)

The summer of corn off the cob continues with this creamy (no-cream!) corn pasta with basil, lemon and parmesan, a Melissa Clark recipe I made earlier in the summer after listening to this Cherry Bombe podcast. It has since become one of my favorite summer meals, and it’s simple, too: strip two ears of corn, sauté the kernels in butter with scallions, purée the mixture into a sauce, then toss it with pasta, fresh lemon, basil, parmesan, and chili flakes. If you make one thing this weekend, let it be this pasta. Recipe below.

A few other favorite corn off the cob recipes:

Fresh Corn Polenta—Where Have You Been My Whole Life? (A must if you’ve never tried!)

Tacos with Grilled Poblano and Corn Salsa

Deborah Madison’s Corn Fritters with Cheddar and Scallions

Mark Bittman’s Raw Corn Salad with Feta, Tomatoes, and Lime

Deborah Madison’s Curried Coconut Corn Soup

David Lebovitz’s Cornmeal Galette with Corn, Tomatoes, and Gruyère

Samin Nosrat’s Magical Five-Ingredient Corn Soup with Herb Salsa

Description

Adapted from the New York Times : Creamy Corn Pasta with Basil

• Kosher salt to taste
• 12 ounces dry pasta
• 4 tablespoon unsalted butter, divided
• 1 bunch scallions (about 8), trimmed and thinly sliced (whites and light green parts only)
• 2 large ears corn, shucked and kernels removed ( 2 cups kernels)
• freshly cracked black pepper to taste
• ½ cup grated Parmesan cheese, more to taste
• ⅓ cup torn basil or mint, more for garnish
• pinch red pepper flakes, or to taste
• Fresh lemon juice, as needed

1. Bring a large pot of well-salted (1 tablespoon at least) water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup (or more) of pasta water.
2. Meanwhile, heat 1 tablespoon of the butter in large sauté pan over medium heat; add scallions and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup reserved pasta cooking liquid—dip a measuring cup into the pot if the pasta is still boiling—and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Season with salt and pepper to taste, transfer to a blender (or food processor), and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
3. Heat the same skillet over high heat. Add remaining butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s OK if the butter browns a little bit.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
4. Reduce heat to medium. Add pasta and 1/4 cup of the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in the Parmesan, the herbs, the red pepper flakes, and salt and pepper to taste. Sprinkle with fresh lemon juice (I typically use the juice from a whole lemon) to taste. Taste and add more salt if necessary. Transfer pasta to bowls and crack black pepper over top.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: American

Description

Adapted from the New York Times : Creamy Corn Pasta with Basil

• Kosher salt to taste
• 12 ounces dry pasta
• 4 tablespoon unsalted butter, divided
• 1 bunch scallions (about 8), trimmed and thinly sliced (whites and light green parts only)
• 2 large ears corn, shucked and kernels removed ( 2 cups kernels)
• freshly cracked black pepper to taste
• ½ cup grated Parmesan cheese, more to taste
• ⅓ cup torn basil or mint, more for garnish
• pinch red pepper flakes, or to taste
• Fresh lemon juice, as needed

1. Bring a large pot of well-salted (1 tablespoon at least) water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup (or more) of pasta water.
2. Meanwhile, heat 1 tablespoon of the butter in large sauté pan over medium heat; add scallions and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup reserved pasta cooking liquid—dip a measuring cup into the pot if the pasta is still boiling—and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Season with salt and pepper to taste, transfer to a blender (or food processor), and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
3. Heat the same skillet over high heat. Add remaining butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s OK if the butter browns a little bit.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
4. Reduce heat to medium. Add pasta and 1/4 cup of the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in the Parmesan, the herbs, the red pepper flakes, and salt and pepper to taste. Sprinkle with fresh lemon juice (I typically use the juice from a whole lemon) to taste. Taste and add more salt if necessary. Transfer pasta to bowls and crack black pepper over top.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: American

Find it online : https://alexandracooks.com/2017/09/15/melissa-clarks-creamy-no-cream-corn-pasta-basil/

If you are familiar with Marcella Hazan’s tomato sauce with onion and butter , you know it is made with three ingredients, four if you count salt. How then, you might be wondering, can such a sauce be simplified?

Simply: by using unpeeled tomatoes. Here, the ingredients are the same as Marcella Hazan’s tomato sauce but there’s no scoring of the tomatoes and blanching them to remove their skins, and there’s no discarding of the halved onion at the end. Everything, rather, is puréed together at the end.

Here’s the how-to:

Homemade Tomato Sauce in 4 Simple Steps

1. Slice two onions , and place them in a pot with a stick of butter.
2. Meanwhile, chop up 4 pounds of tomatoes , and add them to the pot with a teaspoon of kosher salt .
3. Simmer for 1 hour .
4. Purée with an immersion blender, food processor, or traditional blender.

Taste your fresh, bright tomato sauce, then smile for days as you put it on everything: pizza , pasta , crispy eggplant rounds , savory monkey bread , eggplant involtini , zucchini involtini , summer squash gratin , etc.

Friends, should you find yourself with a haul of tomatoes, this modified Marcella tomato sauce recipe might come in handy. I think we’ve picked the last from our little raised bed, which did well this year, treating us to a good run of bagel-cream cheese-and-tomato breakfasts. I’m not ready for fall.

PS: ALL the tomato recipes here .

Here’s the visual play-by-play for making a simplified Marcella tomato sauce:

1. Melt a stick of butter.

2. Slice two large onions (typically I use white) and add to melted butter.

3. Sweat onions for 15 minutes or until they …

4. turn white! Kidding. Cook until the onions are soft.

5. Meanwhile, dice four pounds of tomatoes.

6. Add them to the pot with a teaspoon of kosher salt.

7. Bring to a simmer. After five minutes, the tomatoes will look like this:

8. After about an hour, they look like this:

9. Purée the sauce with an immersion blender, or transfer to a food processor or blender (taking care the lid is on tightly lest it blow off during the whirring).

10. Transfer puréed sauce to storage containers. These are my favorite: 1-Quart Deli Containers Such a great size for all sorts of foods.

11. Use sauce in your favorite recipes, perhaps a roasted eggplant and Swiss chard lasagna? Stay tuned.

Description

This is a modified/simplified recipe of Marcella Hazan’s famous tomato sauce with onion and butter. To sum up the changes: I don’t peel the tomatoes, I slice the onion and sweat it with the butter first, then add the tomatoes. After about an hour simmer, I purée it. This is just easier for me, and I find the taste of the sauce to still be fresh and bright.

Here I’ve doubled the quantities of the original recipe, so feel free to make a half batch or multiply the quantities if you wish, too.

• 8 tablespoons unsalted butter
• 2 large onions, thinly sliced
• 4 pounds tomatoes, dice into 1/2 -inch pieces
• 1 teaspoon kosher salt, plus more to taste

1. Melt the butter over medium heat in a large pot. Add the onion and cook gently, lowering the heat if necessary, until the onions are soft, about 15 minutes. (The onions should take on very little color, but if they brown a little, it’s fine.)
2. Add the tomatoes and salt to the pot and bring to a simmer over medium-high heat, stirring every so often to ensure the onion isn’t scorching on the bottom of the pan. (If you cover the pan for 2 minutes, the mixture will come to a boil more quickly.) Once the mixture is simmering, lower the temperature, so the mixture is gently bubbling—medium heat should do it. Simmer for about an hour, stirring occasionally until the mixture has reduced and feels somewhat thick as you run a spoon through it. Purée with an immersion blender or transfer mixture to a food processor or blender (taking care to hold the lid down tightly lest it blast off due to the steam) and purée until smooth. Taste. Add more salt to taste.
3. Once cool, transfer to storage containers and refrigerate for up to a week or freeze for months.

• Prep Time: 15 minutes
• Cook Time: 1 hours 15 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian