Season with 1/2 teaspoon salt and many grinds of black pepper and cook, stirring occasionally, until the corn is lightly golden, about 5 minutes. If not, use a large (11- to 12-inch) sauté pan for the stove portion and transfer it to a 3- to 4-quart baking dish for the oven part. If you have an ovenproof 11-inch or 4-quart pan with a lid, use it here. We’ve just wrapped up the first season of Smitten Kitchen cooking videos, and I hope you’ll get a chance to watch any you’ve missed! There are the the most recent:Ħ months ago: Plush (Vegan) Confetti Cupcakes and Baked Feta with Tomatoes and Chickpeasġ year ago: Dulce de Leche Chocoflan and Kachumber Coolerģ years ago: Marbled Raspberry Pound CakeĤ years ago: German Chocolate Cake + A Wedding Cakeĥ years ago: Blueberry Bread and Butter PuddingĦ years ago: Takeout-Style Sesame Noodles with Cucumberħ years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb CakeĨ years ago: Banana Nutella and Salted Pistachio Popsiclesĩ years ago: Zucchini Bread Pancakes and Zucchini, Tomato and Rice Gratinġ0 years ago: Corn Buttermilk and Chive Popoversġ1 years ago: Nectarine Brown Butter Buckle and Sweet and Smoky Oven Spare Ribsġ2 years ago: Peach and Creme Fraiche Pie, Asparagus with Chorizo and Croutons and Sour Cherry Slab Pieġ3 years ago: Herbed Summer Squash and Potato Torte and Garlic Mustard Glazed Skewersġ4 years ago: Pearl Couscous with Olives and Roasted Tomatoes * just kidding, I do not pick favorites, but I always love her emails! But you won’t be disappointed it you eat it scooped onto a plate and showered with extra parmesan, as I usually do. You can put an egg on top or grill sausages on the side, too. It’s unclear to me why pasta + vegetables = a main dish, but farro + vegetables = a side, but I think of this as a main. (I knew we liked her.) The farro will cook in the oven, and not a separate pot, and if you run it under your broiler or in the hottest part of your oven on high heat at the end, you’ll get a crispy top that’s all I can think about. I’ve ditched the peeling and seeding of tomatoes, which Marcia assures me she’s never done, either. I’ve tried to keep this as fuss-free as possible, but there is a bit of chopping and sautéing involved. Farro, small, nutty and slightly chewy, is a fantastic supporting cast member, while adding a heft that makes it clearly dinner-y. So why do I use farro instead here? Because the sauce is so good, it doesn’t want to share the spotlight with big pieces of pasta.
If you have a CSA or garden or farmers market access right now, boy, would they like to sell some corn, tomatoes, and zucchini! The first time I made it I used penne, as the recipe recommends and it was spectacularly delicious. It’s a summer staple for her and she thinks it’s fantastic because all of the ingredients are easy for her to get fresh and local. The origin of this recipe is pasta bake that a favorite* reader named Marcia sent me several years ago from a Williams-Sonoma catalogue. (If you’ve spent some time on this site, you know what a forbidding task the copyeditor has ahead.)īut I can’t let another week go by without telling you about the most delicious, pinnacle-of-summer baked grain dish that has ever existed in my kitchen. Although I’m somewhat ( “somewhat”) panicked by the vanishing weeks between now and the deadline, I am so excited about this book and I can’t wait to tell you more about it, you know, should I survive the photoshoot and edits. If things seem a little quiet around here this summer, do know that it’s less because I’m out having a hot vax summer and more because I’m in my own personal quarantine-for-a-good-cause: finishing up my third cookbook, which will be out next fall.
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