I do think this dish needs to be served immediately or within 30 minutes to be at its best. We had this Creamy Sweet Corn with Pancetta as a side to grilled steak, fresh tomato, and chunks of sweet watermelon. I’ve never used mascarpone cheese because I always thought it was gritty like ricotta, but it’s actually like a very smooth cream cheese and slightly richer. I loved the creaminess the mascarpone cheese gave it, Then you add the Parmigiano-Reggiano and you have a cheesy, creamy corn dish made substantial with the chopped pancetta. I also used a bit more pancetta because I had some leftover from another Giada recipe and it caused it to be a bit salty, so I left the salt out altogether. Instead, I used a small potato and it gave the dish a nice texture along with the corn.
I adapted it quite a bit, mainly because I didn’t want to use a fennel bulb in it. This Creamy Sweet Corn with Pancetta by Giada de Laurentiis is from her latest book, Giada’s Italy (My Recipes for La Dolce Vita). It’s easy to cut corn off the cob (set up the cob vertically in a bowl and slice the corn off with a paring knife) and the little effort it takes is worth it. You may have noticed I make quite a few recipes with fresh corn and that’s because besides being good for you, it tastes great. In a way it turned out better because it didn’t dry out as much.Summer corn! I love it all year long, but Summer corn is the best. Anyway, I did the same thing with the peach cupcake recipe (baked it as a sheet cake) and it was awesome. Kind of hard when your milk comes in boxes. It made for a really great everyday snack cake, since baked stuff is also not really a thing here. It’s the first time I’ve made this so I don’t know what it’s like without the apricots, but they are a highly recommended addition. In addition to the almonds (we have fabulous local almonds here) I soaked a bunch of dried apricots and added those. I made this recipe in a cake pan, since muffin cups weren’t available at the time, and it turned out wonderfully. Moreover, sometimes the appropriate kitchen tools are hard to find, so you have to improvise.
I think this recipe is a good illustration of some of the modifications I have to go through to make cooking work in Afghanistan, where quality of ingredients ranges from really amazing, undiscovered and unpolluted by pesticides local fruit and produce to the most generic and awful of imports (i.e. Hi Deb, I’m a longtime reader/tester of recipes but this is my first comment on the site.
Sift powdered sugar over the muffins and serve. Remove the muffins onto a platter and let cool for 5 more minutes. Transfer to a wire rack and cool for 10 minutes. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Fill the muffin tin almost to the top of the paper liners. Crush the almonds with your hands as you add them to the batter and stir until mixed. Add the flour mixture and stir just until blended. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Place paper liners in a 12-cup muffin tin.īlend together the flour, baking powder, and salt in a medium bowl to blend. But, I think this is a great simple recipe to have in your repertoire and I can imagine coming back to it to jazz it up with dried fruits, fresh berries and different nuts. Nothing to gripe about but nothing to compose sonnets over, to be honest. On their own, they’re just, well, olive oil muffins. They’re even better with apricot jam or a marmalade. I dug that she didn’t try to hide its flavor, and I really enjoyed the balsamic pick-me-up.Įnhanced with lemon and orange zest and almonds (except I realized at the last minute I had forgotten them) they’re a great, simple, barely-sweetened everyday muffin, if you’re the muffin-for-breakfast sort, but don’t want yours to taste exactly like cake. Not very different from a standard muffin, the cool part is the oil is olive and not something neutral. They’re from Giada DeLaurentis’s old show (the one where her cooking was “Italian” and not simply “Italian influenced”) and the moment I saw them, I knew I had to try them. That pretty much brings us up to now, and some muffins I made a couple weeks back. Some friends came over for dinner (fantastic dinner, mind you, just you wait until I get those pictures off the camera!) and it got late and tired and whoops! (I’m apparently a glutton for punishment.) No, it was because I just plain forgot. You all have no idea how close I was to dropping this charade of daily posting each November tonight.
0 kommentar(er)
