78 posts, 385 comments, 106 recipes, about 9,000 views….and an awful lot of footwear. Last August a girl, her shoes, and a head full of food and thoughts became Cooking in My Heels. My baby is a one-year-old. So let’s see what we’ve learned so far…
Over the course of the past year we’ve exorcised “evil doers”, channeled Broads, mocked gods, threw menopausal cocktail parties and defied the laws of freezer physics. We’ve advocated for a Nobel food prize, taken high roads on killer heels, professed the virtues of cheap and easy and extolled the value of eating a pound of dirt before you die. There were drag queens (and beans), red-letter days, and body parts severed in retribution. And Betty White became my friend. We’ve met Oma, knitted chickens, favorite dinner guests, the little old man in my head, and the vast majority of my shoes. I’ve ranted on unemployment, age, family traditions and dating, and gushed about Mad Men, BLTs, and a gal named Siri. Romance danced on my AC and online, and we sang with Elvis, Frank and Bing. And we ate, oh BOY did we eat! Pot roast and cupcakes and pie (oh my), puddings, soufflés, scones and jam. Countless cookies and truffles and chocolaty things, soused fruit, pizza, pasta, and tarts. And two types of mac and cheese, rat bastard and tarted up, guaranteed to deliver a well-deserved culinary hug.
So thank you to all, my dear gentle readers, for your eyes and your thoughts this past year. It’s been a hell of a lot of fun to write for you, and I have a feeling we’ve only just started…
Here’s a recipe I created for the first post of Cooking in My Heels, but somehow it never got in there. That makes it the perfect start to year two! A great use for an ear of sweet corn, my Fresh Pasta with Basil Sweet Corn Sauce is a fast dinner for one, (and can easily be doubled or more.) It’s a bit reminiscent of an Alfredo sauce, but with far less calories. Enjoy!
Fresh Pasta with Basil Sweet Corn Sauce
Makes one serving
- 1 small-medium ear of sweet corn (you’ll need about ½ cup kernels) – still in the husk
- 4 oz. fresh pasta fettuccine or 3 oz. dry
- 1-2 large leaves of basil, plus some chopped basil for sprinkling on top
- 1 TBSP fresh goat cheese
- 1 tsp butter
- 1 TBSP grated parmesan cheese
- Salt & pepper
Wrap the ear of corn, husk and all in a paper towel and steam in the microwave for 3-4 minutes until it is just tender. Once it cools enough so you can handle it, remove the husk and silk (this is a lot easier once it’s been steamed), and cut the kernels off of the cob. You should have about ½ cup total. Set aside 2 tablespoons of corn, then put the rest, along with the goat cheese, butter and parmesan in a blender. Tear up the basil and add to blender. Add a pinch of salt and a few good grindings of pepper.
Bring a pot of water to boil for the pasta. Once boiling, salt liberally (the water should taste salty) and stir until the salt dissolves. Remove 1/3 cup of water and add to the blender. Blend until you have a somewhat smooth sauce. You want a little texture. Put the sauce into a skillet and add the reserved corn kernels.
Now add the fresh pasta to the boiling water and cook until it is just al dente. About a minute or two before the pasta is ready, turn on the heat under the sauce and bring to a simmer. When the pasta is done, add it to the simmering sauce. Don’t drain the pasta before adding, in case you need a little more water to thin out the sauce. Toss the pasta well on low heat until it is completely coated in the sauce. Taste for seasonings and adjust if needed. Top with a little chopped basil.
Put into a warmed pasta bowl and dive in! Calories: about 475 per serving.