Creamy One-Pot Orzo with Corn and Bacon

Creamy One-Pot Orzo with Corn and Bacon had great potential. However it didn't work out. Not sure why, but it didn't work. Feel free to try it, maybe you will like it more. The Green Salad with Tomato-Basil Vinaigrette was good.

Creamy One-Pot Orzo with Corn and Bacon

New York Times

 

In “Eat Your Vegetables: Bold Recipes for the Single Cook,” Joe Yonan suggests grating corn to take the kernels off and extract the delicious milky pulp from the cob. This method maximizes the amount of pure corn flavor that you can add to any dish. Here, most of the corn is grated to create a super creamy, one-pot pasta that tastes sweet and summery. Calabrian chile paste, which is usually made of chiles from the Calabria region of Italy, oil and vinegar add heat, acidity and a bit of smokiness to this dish. If you can’t find it, swap in some homemade red chile sauce or harissa.

 

INGREDIENTS

Yield:4 servings

 

4             large ears corn, husked

6             ounces bacon, cut into pieces

12          ounces orzo

2             cups chicken broth

Kosher salt

1             cup basil, thinly sliced, plus more for garnish

1 to 2     tablespoons Calabrian chile paste (or harissa or homemade chile sauce), to taste

1             cup whole-milk ricotta cheese, for serving

 

PREPARATION

 

1.            Split each cob in half crosswise. Using the large holes of a box grater set over a shallow bowl or rimmed baking sheet, take off the kernels and as much corn liquid as possible from 6 halves. Using a sharp knife, cut the kernels off of the remaining cob and keep separate.

2.            In a large skillet with high sides, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Using a slotted spoon, remove the bacon and set aside.

3.            Add the whole corn kernels to the skillet and cook until softened, about 2 minutes. Remove with a slotted spoon and set aside with the crisp bacon. Wipe out the skillet.

4.            Add the orzo and cook until lightly toasted, 1 minute, stirring often. Add the broth and 2 cups water and bring to a simmer. Cook, stirring often, until the orzo is al dente and the liquid is mostly absorbed, about 8 minutes. (You can add a little more water if necessary.) Season to taste with salt.

5.            Stir in the grated corn and liquid, cooked corn kernels, bacon, basil and chile paste. Season to taste with salt. Serve topped with ricotta and more basil.

Green Salad with Tomato-Basil Vinaigrette

New York Times

 

his ebullient green salad is dressed with ripe, sweet tomatoes marinated in sherry vinegar and fresh basil. The garlicky croutons add loads of crunchy texture, giving this a bit more staying power. Serve this as is for a substantial salad course or side dish, or bulk it up with the likes of cubed tofu or shredded chicken, avocado, jammy eggs, tuna, chickpeas, cheese or nuts and seeds.

 

INGREDIENTS

Yield:4 to 6 servings

 

1       cup diced ripe tomatoes (or quartered cherry or grape tomatoes)

5       garlic cloves

¼      cup chopped fresh basil

1       tablespoon sherry vinegar, white wine vinegar or apple cider vinegar, more to taste

Fine sea salt

5       ounces fresh baguette, ciabatta or crusty sourdough bread, torn into bite-size pieces (about 2 cups)

½      cup plus 3 tablespoons extra-virgin olive oil, more as needed

2       quarts salad greens, such as mixed baby lettuces, mesclun, arugula or a combination

¼      cup Parmesan shavings (optional)

 

PREPARATION

1.   In a large bowl, toss together tomatoes, 1 grated or minced garlic clove, basil, sherry vinegar and a pinch of salt. Set aside to marinate for at least 20 minutes (and up to 4 hours).

2.   Meanwhile, heat the oven to 325 degrees. Spread bread out on a baking sheet and bake until pale golden, 8 to 12 minutes.

3.   Smash and peel remaining 4 garlic cloves. Put them in a pan along with ½ cup olive oil and place over medium-low heat. Cook, shaking the pan occasionally, until the garlic turns pale golden in spots and starts to soften, 5 to 7 minutes. (Lower the heat if the garlic starts to brown.)

4.   Add toasted bread and salt to the pan and fry until the bread is deeply golden and crunchy, 3 to 5 minutes. If the pan looks dry, add a little more oil. Transfer croutons to a paper towel-lined plate and sprinkle lightly with salt. Let cool.

5.   Just before serving, whisk 3 tablespoons olive oil into the tomato and basil mixture. Taste and add more salt, vinegar or oil, if needed; it should taste bright and balanced. Add the greens, Parmesan (if using) and croutons (along with the fried garlic, if you like) to the tomato mixture, tossing gently to combine. Serve immediately.