Summer Corn Salad

This weekend, I ventured to a wondrous farmer's market in Clintonville.  Carts upon stalls upon tents of plump, fresh produce glistened in the morning sun.  Large slabs of local meats and bratwurst contrasted against colorful, country bouquets of wildflowers, sunflowers and poppies, all of which were proudly presented by friendly farmers, eager to share their wares.  I sampled my way through in the true O'Gara way, trying cheeses and dips and even a raspberry dragonfruit soda (a must at my next dinner party).  Christian and I allotted ourselves a whopping $20 and filled our sack with all kinds of goodies, including cherry tomatoes, heirlooms, blackberries and whiskey peppercorn sausages.  With our last $1.50, we even bought a few flowers that are sitting happily on our bar.  We've already decided we're going back again on Saturday.

With our finds at the market, a few stragglers in the fridge and some herbs from our balcony, I made a simple summer salad of corn, tomato, onion, mint & feta.  This summer salad is fresh and bright, healthy and local.  Make this your side dish the next time your grill this season for a delicious, seasonal treat.

Summer Corn Salad

2 Ears of Corn, shucked

1/2 Pint of Cherry Tomatoes, preferably the multicolored kind

1/4 of a Red Onion

1/3 C. Feta Cheese, crumbled

10 Mint Leaves

S&P

Olive Oil

Apple Cider Vinegar

Turn on the grill to medium high heat.  

Generously drizzle the corn with olive oil, salt & pepper.  Grill over medium high heat until many of the kernels have turned golden.  Carefully slice the kernels off the cob and into a large bowl, making sure to collect any milk from the cob.  *SEE TIP BELOW.

Halve your cherry tomatoes and toss them in with the corn.  Thinly slice the red onion and add to the tomatoes and corn.  

Add the feta, a drizzle of olive oil and a tiny splash of vinegar.  Quickly toss the veggies and feta in the oil and vinegar, so they are evenly coated.  

Holding the mint leaves in the palm of your hand, clap your other hand on top, smashing the mint leaves between your palms.  This will release their oils and add fragrance to your salad.  Sprinkle the leaves on top of the salad.  

Enjoy.

TIP:  

To slice the kernels off the corn cob, place a small bowl upside down in a large bowl.  Stand the corn vertically on the base of the small bowl.  Carefully, slice down the side of the cob, letting the kernels cascade into the bowl.  Then, take the back of your knife and scrape the cob in a downward motion, to collect all of the milk left in the cob.  Remove the small bowl and voila!  You've got a bunch of fresh corn in your bowl and a clean station.

Pasta Bianca

I don’t know about you, but sometimes, I just really need some comfort food.  And when I crave comfort food, I throw caution to the wind.  Calories are shoved out the door (as they should be) and then I’m alone and able to curl up next to a big bowl of something yummy.  Today, it’s creamy, cheesy pasta.  Pasta Bianca, that is.  C’mon, it still has to have a fancy name – we’re not animals! 

Pasta Bianca is Campanelle pasta, (which is my new favorite kind of pasta that looks like a flower or cornucopia) tossed in a sinful and rich sauce made from bacon, onion and cream.  Campanelle is perfect for this dish because its shape protects and envelops all that delicious sauce.  This Pasta Bianca is the perfect comfort dish on a cold winter’s night.  Serve it with golden thyme biscuits and your evening just got a whole lot more comfortable.  

Campanelle Pasta - try it!  You'll love it.

This is what you'll need:  pasta, bacon, onion, cream, Parmesan & thyme.

½ lb. Campanelle Pasta

4 Slices bacon, cut into chunks

1 Medium onion

¾ C. cream (if I don’t have cream, I just use whole milk)

½ C. grated Parmesan

15 Sprigs of thyme (or 1 t. dried thyme)

Salt & Pepper

In a large pot, bring salted water to a bowl and throw in the pasta.  Cook until al dente, about 12-15 minutes.  Drain, but do not rinse. 

In a large skillet, cook the bacon over medium heat.  You want the bacon to be browned, but not too crunchy.  For this dish, chewy is better.  Remove the bacon from the skillet and set it on a paper towel to drain.  Leave the bacon grease in the skillet and add the onion.  Cook until the onion earns just a bit of color.  You don’t want them caramelized.  When you have reached that perfect stage just after translucence, add the cream and Parmesan.  Stir until its has formed a thick and luscious sauce.  Add the thyme and season with salt and pepper.  If it tastes grainy from the Parmesan, cook it a few minutes more. 

If there is enough room in your skillet, add the pasta right to it.  Toss to combine.  If not, just pour all that scrumptious sauce right into your pasta pot.  Garnish with more thyme and bacon and serve with thyme biscuits. 

*If you want even saucier pasta, splash some milk over the coated pasta and toss until it’s smooth.  

Try this new twist on biscuits.  Open a can of flaky biscuits and sprinkle them with fresh thyme.  Bake until they're golden brown.  The thyme gives them subtle flavor and rustic charm.  

Chicken Marsala Rotini

Now, I know what you must be thinking.  I thought these recipes were supposed to be approachable!  This one has a bunch of ingredients, fancy wine and two different kinds of mushrooms!  How can that be approachable?  Well, I will show you.  Don’t be intimidated – this recipe might take a few steps, but it’s completely do-able even for the novice chef.  It’s perfect for a special occasion or just an evening when you need a lil’ bit o’ comfort.  And it’s RULL good! 

I’m very proud of this recipe because it has such a perfect mix of elements and ingredients.  The onion provides a natural sweetness; the mushrooms give earthiness (and each kind of mushroom tastes different); the pasta adds some hearty love and the sauce brings it all together harmoniously.  Maybe it should be called ‘Sweet Earth Lovely Pasta Marsala!’

You’ll find this meal to be robust and tempting, and soon a forget-me-not in your recipe box.  Call me if you can resist a second bowl!  I’ll be impressed…and then I’ll eat your extra serving.

3 chicken breasts, sliced

1 pint button mushrooms

2 Portobello mushrooms

1 small onion

                                                                                                               

1 1/2 C. Chicken Stock or low sodium chicken broth

3/4 C. Marsala Wine (don’t let this scare you – it’s cheap and easy to find)

2-4 T. heavy cream

Water, to cook pasta

Rotini pasta

Parmesan cheese, for garnish

In a shallow dish, season the chicken with salt & pepper and drizzle with olive oil.  Allow the chicken to marinate for 20 minutes or more.  Slice onion and mushrooms and set aside. 

Heat a large skillet over medium-high heat, and cook chicken until golden brown.  Remove and set aside.  Allow to rest.  Add the onions to the pan and sauté until caramelized.  Remove and set them aside.  Add the mushrooms and a little extra olive oil and cook until they are browned.  Remove and set them aside. 

In a large pot, bring water to a boil and cook the pasta until al dente. 

Meanwhile, pour the chicken stock into the pan where you cooked the chicken, onion and mushroom and scrape the bottom of the pan to release all of the brown bits.  Bring the stock to a boil and reduce by half.  Add the Marsala wine and bring to a boil.  Reduce by half again.  The sauce may taste salty – don’t worry!  Once you add the ingredients back in, the flavors will level out. 

***’Reduce by half’ can be scary.  But, it’s not.  It just means cook it down until it’s about half of the amount you started with.  By doing this, you are really accentuating the flavors.

Add the heavy cream, one tablespoon at a time.  Whisk the sauce until it is well combined, light and creamy brown.  The sauce will be thin.  Add the chicken into the sauce and allow the chicken to reheat. Add the onion and mushrooms to the sauce as well.  Toss gently so everything is coated in the Marsala sauce.  Season with salt and pepper to taste, if needed.  If your skillet is big enough, add the pasta as well.  This way, all the ingredients begin to soak up the delicious sauce. 

Spoon the pasta, chicken and vegetables into bowls and top with Parmesan cheese.