This dish is a bit more on the decadent side – but hey we added some vegetables so that counts right!? The bright, fresh veggies are the perfect counterpart to the scrumptious noodles. If you feel the need to make it a bit healthier, omit the bacon/grease and use olive or coconut oil and add more veggies!
Charred Corn Carbonara
Makes: 4 Servings Total Time: 1 hour
Ingredients 8 slices bacon, chopped ½ pound raw, peeled and deveined shrimp (can easily be substituted for chicken or left out entirely!) ¼ teaspoon salt ¼ teaspoon pepper 3 ears corn 1 lb. whole wheat spaghetti 4 garlic cloves, minced 3 eggs 1 ½ cups freshly grated parmesan cheese 2 tablespoons fresh chives 1 cup fresh spinach, chopped fresh burrata for topping
Directions Bring a large pot of water to a boil and cook your pasta according to directions. When done, drain and toss with a bit of olive oil to keep from sticking.
Heat the oven to 425°. Place the ears of corn on a baking sheet and cook for about 20 minutes. Increase heat to broil for several minutes to give the final char. Remove from oven and set aside to cool then remove kernels from cob.
Heat a large skillet over medium heat and add the bacon. Cook until very crispy. Remove the bacon from the skillet with a slotted spoon and carefully remove all but 1 tablespoon of the bacon grease from the pan. Set the extra bacon grease aside.
With the skillet still over medium heat, pat your shrimp (or chicken) dry and sprinkle with salt and pepper. Add to the skillet and cook, tossing until the shrimp are pink and opaque, about 3-4 minutes. Transfer to a plate.
Whisk together the eggs and grated parmesan.
Add the bacon fat back to the skillet and turn to low. Add the garlic and spinach and cook for 1 minute. Add noodles and toss well. Remove the skillet from the heat and start to slowly drizzle in the egg/parmesan mixture. Toss quickly and constantly to create a sauce. Continue tossing for several minutes. After all of the mixture has been added, stir back in the bacon, shrimp and corn. Top with fresh chives (or other herbs) and a scoop of fresh burrata. Enjoy!
Add the watermelon to a blender and blend until liquefied. Strain the mixture through a fine mesh sieve and press out liquid with the back of a spoon.
Add the watermelon juice and sugar to a small saucepan over medium heat. Stir constantly until the sugar dissolves. When the mixture reaches a boil turn off the heat. Pour the juice into a 9×13 inch baking dish and whisk in the lime juice and rum if using. Freeze for 4 hours then use a fork to scrape the mixture into small bites. Freeze again and repeat the scraping process one or two more times within the next two hours.
When ready to serve, open the can of cold coconut milk and remove the liquid. Scoop the cream into the bowl of a mixer and beat on high speed with the whisk attachment until peaks form, about 2 minutes. If desired, sweeten with a bit of powdered sugar.
Serve in small jars (which you can prepare beforehand and keep in the freezer), top with a big scoop of coconut cream and a sprig of mint.
Preheat oven to 350°F and grease a 10-inch bundt pan. Set aside.
In a large bowl, combine the brown sugar, canola oil, applesauce, vanilla and orange zest and whisk until no lumps remain. Add eggs, one at a time, whisking until incorporated after each addition. Set bowl aside. In another large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves and whisk until combined. Pour the dry ingredients into the wet ingredients and fold until just combined. Then fold in the carrots, raisins and pecans if using. Spread half of the batter into the bottom of the prepared bundt pan.
In the bowl of a stand mixer, or in a medium bowl using a hand-held mixer, beat the cream cheese until light and creamy, 1-2 minutes. Add the sugar and vanilla and beat on high speed until fully incorporated. Then add the egg and mix until just incorporated. Spread this cheesecake layer over the carrot cake layer. It will start to drop into the carrot cake batter – but that’s ok! It is a carrot-cheesecake swirl after all! After adding the cheesecake layer, spread the remaining carrot cake batter over the cheesecake and gently smooth.
Bake for 55-75 minutes until a toothpick inserted comes out clean. If the top of the cake starts to brown before the inside is done, lightly cover with aluminum foil and continue to bake. Once the cake is done, remove from the oven and allow to cool in the pan for 30 minutes. After 30 minutes, invert onto a wire rack and allow to cool completely.
While the cake is cooling make the frosting. In a microwave safe bowl, heat the cream cheese for 20 seconds or so until it is just soft enough to whisk. Whisk until somewhat smooth and then add the powdered sugar, salt, vanilla and cinnamon and whisk again until smooth. Add milk or cream to the cream cheese starting with 2 tablespoons and adding more depending on your desired consistency. For a thinner, glaze like mixture add more. For a thicker, spreadable mixture use less! Pour or spread on top of the cake once cool. Serve and enjoy!
Matisse is a culinary connoisseur in the making, granted she’s only seven, but she knows what she likes and more importantly she likes to request culinary delights for dinner. So I find myself making a Brown Butter and Sage Aussie Meat Pie this evening and I have never made one before.
Divine. Delicious. Yum!!!! Even though it was about an hour and twenty minutes of hands on time, it only 30 minutes to cook in the oven and the result… Well simply fabulous!
(note to self: Revoke Matisse’s Food Network privileges)
Brown Butter & Sage Aussie Meat Pie
Made in a 9-inch pyrex pie pan.
1 tablespoons butter
1/2 cup chopped onion
1/2 cups carrots, peeled and diced
1/2 cup parsnips, peeled and diced
1/4 cup celery stalk, peeled and diced
1 cloves garlic, minced
1 tablespoon flour
3/4 pound ground beef
1 teaspoon tomato paste
1/2 cup beef broth
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly chopped rosemary leaves
1/2 teaspoon freshly chopped thyme leaves
2 tablespoon butter
1/2 tablespoon sage, finely chopped
1/2 cup fresh or frozen English peas
Savory Pie Dough Recipe:
2 1/2 cups flour
8 oz (two sticks) unsalted butter
1 tsp kosher salt
1 tblsp sugar
1/4-1/2 cup ice water
1 egg, for egg wash
For the pie crust, in a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much! Bring the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up the ball and press down, smooshing the ball into a disc about an inch thick. Pop them in the fridge for 30 minutes.
Preheat the oven to 400 degrees F.
Prepare the filling. Place the butter into a 12-inch saute pan and set over medium heat. Add the onion and saute just until they begin to take on color, approximately 5-10 minutes. Add the garlic and the meat, sprinkle with flour, salt and pepper and cook until browned and cooked through, approximately 5 minutes. Add the tomato paste, broth, Worcestershire, rosemary, thyme, carrots, parsnips and celery and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly for 5 minutes or until the sauce is thickened slightly.
In a small sauce pan, melt the butter and add the sage, cooking until the butter is browned. Set aside off heat.
Meanwhile, roll out your pie dough to 1/8 inch thick on a floured surface, and loosely fill a pie dish with one round.
Add the peas, brown butter, and sage to the meat mixture and pour into the pie dish, over the dough. Roll out the second pie dough and pop on top of the pie, pinching the edges to secure. Slice a couple of vents on top and brush with egg wash (just a a beaten egg w a touch of water).
Place on a half sheet pan on the middle rack of the oven and bake for 20-30, or until the pastry is golden brown and juices bubble out of the vents. Remove to a cooling rack for at least 15 minutes before serving. Serve and enjoy!