Oct 11 2011

Pasta Carbonara with Corn and Chiles

Posted by missamy in Step-by-Step Recipes

Nothing tempts my palate more than a tasty plate of pasta, and Tasty Kitchen is chock full of fabulous pasta recipes. There’s so many to choose from. How do you ever begin to decide? Decisions, decisions …

Since I still have jalapeño coming out of my ears, I decided to try a version of pasta carbonara from Erin that she adapted from Everyday with Rachael Ray called Pasta Carbonara with Corn and Chiles. It combines sweet corn, spicy jalapeño, with the savory traditional carbonara ingredients to create a perfect pasta bite.

Here’s what you’ll need: egg noodles (or pasta of choice), bacon, sweet corn, jalapeño, garlic, thyme, parsley, white wine, egg yolks, parmesan cheese, and of course, salt and pepper to taste.

Begin by cooking your pasta according to package directions. Before draining the pasta, you’ll need to save one cup of the pasta water for use in the recipe. Be sure to read through the full printable recipe for detailed directions for amounts, etcetera.

While the pasta is cooking, brown the bacon over medium-high heat.

Add the corn and let it cook until slightly beginning to brown on the edges, about 5 minutes.

The recipe calls for fresh corn, scraped off the cob. I didn’t have any so I substituted canned sweet corn. (Egads!) It worked just fine, but when available, fresh is always better.

Next goes in the jalapeño, garlic and thyme. Stir it all up and cook for another couple of minutes.

The parsley and wine get mixed in next. Then simmer on low heat while you prepare the rest of the dish.

Beat the egg yolks in a small bowl, then slowly whisk in the reserved cup of pasta water to temper them, so they slowly warm without scrambling. Take your time, then add to the mixture.

Add the pasta and toss it all well to coat. Try very hard to not dive in now because you have one more thing to add: the cheese.

Cut the heat, in goes the cheese, and toss until all pasta is coated well.

Yummy. Yum. Yum.

I honestly could enjoy this a couple of times a week, or, truth be told, everyday. But all good things in moderation right?

Thanks Erin for adding this one to the pasta mix here on Tasty Kitchen. My kitchen was definitely a tasty place to be with this dish. Visit Erin’s blog Dinners, Dishes and Desserts for more deliciousness!

Remember to check out the full printable recipe below for all measurements and more detailed instructions.

Printable Recipe

Pasta Carbonara with Corn and Chiles

by Erin on July 28, 2011 in Main Courses, Pasta

See post on Erin’s site!

4.00 Mitt(s) 1 Rating(s) 1 vote, average: 4.00 out of 5

Description

Creamy Pasta Carbonara with Fresh Sweet Corn and a little kick!

Ingredients

1 pound Egg Noodles
⅓ pounds Bacon, Diced
4 ears Sweet Corn, Scraped
½ whole Jalapeno, Seeded And Chopped
6 cloves Garlic, Chopped
1 Tablespoon Fresh Thyme
¼ cups Fresh Parsley, Chopped
½ cups Dry White Wine
3 whole Egg Yolks
½ cups Parmesan Cheese

Preparation Instructions

Cook the pasta according to the package directions. Reserve 1 cup of the cooking liquid.

While the pasta is cooking, over medium-high heat, brown the bacon. Add the corn and lightly brown the edges. After about 5 minutes, add the jalapeno, garlic, and thyme. Stir for 2 minutes. Add the parsley and wine. Simmer on low heat.

In a small bowl, beat the eggs. Slowly add in the reserved cooking liquid to temper them. Add the pasta and egg yolks to the corn mixture and toss. Remove from heat, add the cheese and toss vigorously to form a silky sauce, 1 to 2 minutes.

Top with extra cheese and chives if desired.

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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

Oct 10 2011

Happy Canadian Thanksgiving Day!

Posted by Erika (TK) in Holidays, The Theme Is...

Today is not only Columbus Day here in the US, but up north, because today is the second Monday of October, it also happens to be Canadian Thanksgiving Day. So we thought we’d spent a little time giving thanks for—and to—our beloved Canadian members!

Let’s start with our resident Canuck: Dara (cookincanuck), who is now based in Utah. Dara is a prolific food blogger and Tasty Kitchen member. She’s also a regular here at the Tasty Kitchen Blog. Believe me, it was difficult trying to pick out only a few recipes to showcase from her 115-strong recipe box, but I gave it my best shot.

We’re thankful, too, for kandktestkitchen from Ottawa. This mother-and-daughter tandem has brought us some wonderful dishes too, including this scrumptious Sun-dried Tomato, Corn, and Bacon Pasta.

Then there’s seafieldfarm from Halifax, Nova Scotia (now living in Toronto), with beautiful food photos and mouthwatering recipes, like these Spicy Mango Pulled Pork sandwiches.

We’d also like to give a big welcome and thank you to a relatively new member, Canadian Alexandra (I Adore Food). I say we celebrate with a round of her Fresh Strawberry Mojitos.

We’ve got strapping young Canadian men, too. Men as comfortable baking in the kitchen as they are climbing rocks and doing other manly things. Like tastesbetterwithfriends from Toronto, who shows us his non-meat-and-potatoes side by whipping up a bowl of Vegetarian Coconut Thai Soup.

Another thank you goes out to isabelleathome from Québec (now living in Indiana), whose Happy Linguini has a recipe title that will make you smile. Make it, devour it, then watch that smile grow even bigger.

And finally, no ode to Canada would be complete with a mention of Nanaimo Bars, quite possible the quintessential Canadian (British Columbian, to be exact) treat. At least to non-experts like me. Nanaimo bars are named after the city of Nanaimo in British Columbia. A woman named Mabel Jenkins submitted the recipe for inclusing in an annual cookbook, and the dessert quickly became popular. So it’s only fitting to end this post with these delectable no-bake bars. Because I love ya, I picked these amazing-looking Nutella Nanaimo Bars from savourfare, who may not be Canadian but sure knocked this one out the ballpark.

We’ve got many more Canadian members, like Kim Bee from Ontario, Chef Fish from Newfoundland (now living in Ontario), movita beaucoup from Halifax, Nova Scotia, missdelish from Vancouver, BC, marie-michèle from Matane, Québec, and aseasonedtraveller from Ottawa (now living in Amsterdam). I know I can’t mention them all, so let’s hear from you! Any other Canadian members out there? Come out and say hi! And thank you for being so cool and amazing. We’re so glad to have you as neighbors.

Happy Canadian Thanksgiving Day!

Oct 7 2011

White Chocolate Pumpkin Spice Cookies

Posted by whatsgabycooking in Baking, Step-by-Step Recipes

Pumpkin Spice Cookies studded with White Chocolate Chips! I mean really, what gets better than that? Now that fall is officially here, it’s all about the baking. And baking with pumpkin and white chocolate is pretty much a dream come true. These cookies are just waiting for you to make them! They are chewy and moist and kind of remind me of pumpkin bread but in cookie form. Needless to say, these were gobbled up shortly after coming out of the oven—and I’ve already been requested to make more!

This recipe was submitted by Tasty Kitchen member Cassie (BakeYourDay). Okay, here’s how to do it …

First we are going to mix all of our dry ingredients together. We’ll start with the flour.

Next add the baking powder and baking soda.

Followed by the cinnamon and pumpkin pie spice!

Throw in a little bit of salt. (Adding a touch of salt to cookies really makes them pop and enhances all the flavors!)

Take a fork and mix together all the dry ingredients and then go ahead and set it aside.

In a mixer, cream together the butter and the sugars for a few minutes.

Go ahead and add in the pumpkin.

Then add the egg and some vanilla. You can use vanilla extract or the seeds from a vanilla bean. I happened to be out of vanilla extract (gasp! I know, such a tragedy!) so I just substituted in some vanilla beans and went my merry way.

Turn the mixer on slowly and let the ingredients come together.

Add the dry ingredients in batches, making sure to scrape down the sides of the bowl as you go.

Mix until your cookie dough looks beautiful, just like this.

Toss in the white chocolate chips and fold them into the batter.

Now’s the perfect time to lick the extra dough off the beater.

Place the cookie dough in the refrigerator for at least 20 minutes. (I let it hang out in there for about an hour or two.) This is just going to let the cookie dough flavors meld together and it makes scooping the dough onto your baking sheet a bit easier!

Once the dough is chilled, using a cookie scoop place 12 small balls of dough onto a parchment-lined baking sheet and pop them in a 350ºF oven for about 13 minutes. Repeat this until you’ve used up all the cookie dough!

And then it’s time to eat about 39 of these White Chocolate Pumpkin Spice Cookies because they are awesome!

A big thank you to Cassie for such a wonderful cookie recipe! This is the perfect thing to bake now that it’s fall. Head over to Cassie’s blog, Bake Your Day for more of her baking creations!

Printable Recipe