It was touch and go there for a bit. The words “rock bottom” come to mind. But I’m happy to report that I’ve made it out of my rabbit hole called Pinterest. I know- it’s been a while since there’s been a recipe on this page, but here’s what happened: I downloaded Pinterest’s iPad app. So seamless, so beautiful, so, so, so much to look at and really, it’s been a downward spiral since then. Night after night of pinning, getting sucked into recipes, fashion, crafts and just plain cool stuff, I just couldn’t stop myself. Eventually, I knew I was in a bad place when my husband found me, barely clothed, hiding inside the closet, an open bag of Bugles and yesterday’s food still stuck to my cheeks, holding only my iPad, pinning, pinning, pinning. Luckily, he pulled me out of the closet, threw me into the shower and woke me up from my Pinterest-induced stupor. It was tough for the next few days. Eyeing the iPad from across the room, wondering what I was missing, what new things have come across the “popular” page, but I made it through. And I’m happy to report now that I have been a successful moderate user of Pinterest for the last week.
The upside of this escapade is the inspiration I’ve found for future meals. My “Recipes to Try” page has just exploded and I’m geared up for end of summer recipes and looking forward to all the great fall produce. I’ve formed a support group now and I have a fellow pinner to call if I feel like I’m slipping. So I think I’m OK. But in the meantime, check out this little gem I came across during my episode. Bursting with corn flavor, this was a winner. Did the kids like it? Once again, they were hesitant. But I think this is one of those recipes where next time they might be more apt to give it a try. It’s pretty low on the scary-food scale (corn, pasta, cheese- should be an easy sell) and so, so delicious. Definitely will be making this again before the end of all that beautiful summer corn.
Creamy Saffron Tagliatelle with Corn
Oh, how I loathe Rachel Ray, but I have to give this one to her. It’s really good.
1 1/2 cups veggie stock
2 pinches saffron
1 lb. egg noodles
3 ears corn
2 T olive oil
2 T butter
2 shallots, finely chopped
4 cloves garlic
1 t thyme
1 T flour
1 T lemon zest
1/2 cup white wine
1/4 cup heavy cream
handful of parmesan
Bring veggie stock to boil with the saffron. Lower the heat and simmer to reduce by a third. Boil water for pasta and follow pasta directions. Save a ladle full of water.
Cut corn off of cobs. In a big skillet, heat oil and butter and add corn. Cook for about 5 minutes, then add shallots, garlic, salt, pepper and thyme. Cook 3 more minutes. Stir in flour for a minute, add lemon zest. Add wine and stir. Stir in saffron broth and cream and stir a few times and turn off heat.
Stir parmesan into sauce and add pasta and toss with some reserved cooking water. Top with additional cheese and serve.