Long day again today, tomorrow will be as well, but I'm getting in the groove slowly. Starting to focus on the real goal: speed. Getting good at it!
Pasta with corn:
1/2 lb pasta, cooked (the 1/2 lb is the dry weight)
1/2 can corn (regular can... 16oz?)
1/4 stick unsalted butter
1 lemon
1 tsp sage
Melt the butter with the sage and the juice of the lemon, add the corn, warm briefly, toss with the pasta. Grind some pepper and add a little bit of salt if desired.
This came as a suggestion from Lindsay. She said anything with pasta and corn tastes good. I wasn't a believer. She was right. Not the most spectacular thing I've ever cooked but 15 minutes end-to-end and I ate it up. Really great!
This is very versatile. If this wasn't a vegetarian deal, I'd have added some chicken. I did add a couple chopped Thai peppers and half a leftover tomato, diced roughly. It would have worked just as well with some frozen vegetables. If you need liquid, use the pasta water, it'll keep the sauce thicker.
General pasta directions: use a large pot and salted water. Better yet, use stock. The pot should be much larger than the pasta. Don't add oil or the sauce won't stick. If you need to thicken your sauce later, use pasta water, the starch in it will thicken just about anything if cooked. Also, if you're using stock instead of water -- it always makes pasta taste better -- you'll add more flavor to whatever you're making.
Yesterday's parsnip stock was delicious. Parsnips add a rich, complex and very slightly sweet flavor. They'd be overpowered by carrots. I'm going to go with parsnips and cabbage next time around, but not tonight.
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