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Summer Corn and Scallop Pasta
Summer Corn and Scallop Pasta
INGREDIENTS
DIRECTIONS
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve 1/2 cup of the cooking liquid; drain the pasta.
Meanwhile, stand an ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. Then press the dull side of the knife down the length of the ear to extract any remaining kernels and corn “milk” into the bowl. Repeat with the remaining 3 ears of corn, catching the kernels and “milk” in the bowl.
Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove to a small bowl with a slotted spoon; leave the bacon fat in the pan.
Sprinkle scallops with 1/4 teaspoon each salt and pepper. Add the scallops to the pan and cook over medium heat until golden brown, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
Add the corn kernels and corn “milk”, bell pepper, and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the reserved cooking liquid and wine and continue cooking, stirring occasionally, until the corn is tender, about 3 minutes more. Stir in sour cream and the remaining 1/4 teaspoon each salt and pepper. Sprinkle flour over the mixture. Cook, stirring, until the sauce is bubbling and thickened, about 1 minute.
Reduce heat to low and return the pasta, bacon, and any scallop liquid accumulated on the plate to the pan; toss to coat with the sauce. Stir in basil. Divide the pasta among 4 bowls and top with the scallops. Garnish with more basil, if desired. Serve with lemon wedges.
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Heirloom Tomato Fritatta and Heirloom Tomato Pozza
Heirloom Tomato Fritatta
INGREDIENTS
DIRECTIONS
Preheat the oven to 350F. Beat the eggs and cream. Season with salt and pepper and set aside. Melt butter in a skillet over medium heat. Sauté onions, stirring occasionally, until fragrant and translucent, about 4-5 minutes. Transfer onions into an oven safe dish. Add broccoli florets, distributing them evenly over the onions. Pour the egg mix over the broccoli. Add cheese over eggs. Arrange tomato slices over the cheese in a pretty way. It will look stunning if different color tomatoes are used. Bake for 20 minutes, or until tomatoes are wilted and egg mix is set, but still somewhat soft
Heirloom Tomato Pizza
INGREDIENTS
DIRECTIONS
Combine tomatoes and oil, and season with salt and pepper. Let stand for 1 hour. Arrange cheese evenly over dough, leaving a 1-inch border. Top with the tomatoes, oregano, and pancetta. Broil and bake pizza, as directed. Drizzle with oil, and sprinkle with basil.
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Roasted Chicken Legs with Kale and Potatoes
Roasted Chicken Legs with Kale and Potatoes
INGREDIENTS
DIRECTIONS
Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
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