I know, it's not summer. And canned corn isn't the same as local corn, fresh off the cob. However, Jason and I both love corn, and the picture in the Rachael Ray book looked good enough to eat. And, if you haven't noticed, we seem to love any dish that involves pasta.
What we eliminated:
- once again, we substituted veggie broth for chicken broth, because that is what we had access to
- we used can corn instead of corn on the cob (Rachel recommends that when corn is in season, scrape it off the cob and freeze it so that you can enjoy it in the off season. I recommend that if you have corn on the cob - EAT IT!)
What we would do differently next time:
- Jason thought that he made a mistake part way through, when following the instructions...but we can't remember what it was
One of us was the head chef - can you guess by the outfit?
New to us in this recipe:
- using three different fresh herbs: thyme leaves, parsley and basil leaves (instead of tarragon leaves). *
*the version of the recipe that I linked to at the beginning of this post only calls for two fresh herbs, thyme and basil (or tarragon)
- shallots - what is the difference between a shallot and a regular onion?
I found the meal to be sweet - maybe a bit too sweet. The recipe also yields 4-6 servings - and it sure did!
Our rating:
Next up...something without pasta! Stay tuned!
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