• Sweet Corn Pasta with Burrata

    If you’re reading this, you deserve a bowl of pasta. How do I know this? It’s my job to know, just run with it. AND, because I can’t just let you have any old pasta, I’m bringing you this masterpiece today. What is it? Only the most perfect summer pasta, combining fresh corn and scallions into a silky sauce WITHOUT any cream it it. But since I’m me, I make up for the lack of cream in the sauce with a big ol’ ball of burrata on top because we all deserve it. Originally from the New York Times, there are few dishes I look forward to making more than this one. While it can be made year round with frozen corn, there’s just something about that fresh sweet corn taste that is HEAVENLY.

    Basically to make this sauce, you cook together some scallion whites and corn in olive oil and a little butter, good already right? THEN, you blend that together into a thick, luxurious sauce, to which we add some whole corn kernels, red pepper flakes, scallion greens, and basil. Tossy-toss that with your short pasta of choice (I like orecchiette) and BOOM, the most perfect summer pasta.

    This weekend, my family journeyed down to Washington, D.C. to visit my sister and oh my god it was hot. No offense but I’ve been dreaming of Fall since the second week of July you guys. BUT despite the heat, we spent some good old quality time together (i.e., ate a lot of food) before my brother moves to Seattle.

    I finally saw Julia Child’s kitchen!!

    Before we get some happys today, I’m just going to do one more little plug for myself in case you don’t follow me on Instagram (which you totally should btw it’s a blast). If you like what you see here on Sweet D, I would love you forever if you took 2 minutes to nominate this blog for a Saveur Magazine Blog Award, found here. Simply enter the Sweet D url, check the box for Best Baking and Sweets Blog, and ta-da!!

    NOW, here are 5 things to be happy about today:
    ONE. Costume jewelry.
    TWO. Having a burger, fries, and a beer at a summer baseball game.
    THREE. 3-day weekends.
    FOUR. Making a thorough packing list before a trip.
    FIVE. Driving around with music playing and no destination in mind.

    Let’s cook!

    Sweet Corn Pasta with Burrata

    This fresh corn and scallion pasta is the perfect way to combine all the freshest flavors of summer, while still serving a decadent dish that just screams "Treat Yourself". Top with burrata and you are guaranteed to be the most popular dinner host.
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Dinner, Main Course
    Keyword: burrata, corn, pasta, scallion

    Ingredients

    • 24 ounces short pasta, like orecchiette
    • 2 Tbsp olive oil
    • 2 bunches scallions (about 15); slices, keeping whites and greens separate
    • 5 ears fresh corn (or 4 cups frozen corn); shucked and kernels removed
    • 1 tsp black pepper
    • 6 Tbsp butter
    • 1 cup parmesan cheese
    • ½ cup torn basil leaves (you could also use mint)
    • ½ tsp red pepper flakes (or to taste)
    • Fresh lemon juice
    • Fresh burrata (1 or ½ ball per person)

    Instructions

    • Bring a large pot of salted water to a boil, and cook your pasta for one minute less than the al dente recommendation on the box. Reserve 1 cup of pasta water and set the drained pasta aside.
    • In a large saute pan, heat olive oil over medium heat and add the scallion whites + a pinch of salt, cooking until the scallions are soft. Add ½ cup of the reserved pasta water plus all but ½ cup of the corn. Simmer until the corn is heated through, about 3 minutes. Season with salt and pepper, then transfer the mixture to a blender.
    • Puree the sauce until completely smooth, adding more pasta water if necessary to achieve a thick but pourable sauce.
    • Reheat the same pan over high heat and melt the butter. Add in the reserved whole corn kernels and cook until tender. Add the corn puree back to the pan and cook for an additional minute to combine the flavors.
    • Reduce the heat to medium and add the pasta and the other ½ cup pasta water, tossing to coat. Stir in ½ cup of the reserved scallion greens, the cheese, basil, red pepper flakes, and lemon juice. To serve, top with more cheese and leftover scallions, and break a whole or half burrata on top. YUM!!

    Looking for more summer pastas? I’ve got you covered here and here!

  • Fried Burrata in Romesco Sauce

    Question: what do you make for dinner when you’re home alone and there’s no one to judge you for not eating a well-rounded meal?

    Answer: THIS.

    What is this, you ask? Oh, just your average giant ball of mozzarella filled with softer mozzarella, double-coated in panko bread crumbs and fried to crispy, golden perfection. But that’s not all, certainly not. This masterpiece sits atop an equally delicious bed of romesco sauce which, for those who don’t know, is sort of like a red pesto where instead of basil you use roasted red peppers, and instead of pine nuts you use almonds. Its slightly sweet, slightly smoky flavor is a perfect pairing for a rich ball of literal fried cheese.

    And as if this couldn’t get any better, to eat it, it’s highly encouraged that you toast a bunch of slices of Italian bread and dip away. After coming across the recipe here on Spoon Fork Bacon I added it to my “to try” list immediately and jumped in the first chance I got. In retrospect, this is probably a better appetizer or like, ~group~ snack than a dinner for one person, but I’m an adult and no one can tell me what to do, so hell YEAH I ate one for dinner. I optimistically fried two burratas that day, but alas I am only one person and finishing two was not in the cards for me. This was, however, one of my most successful frying experiences and I think I owe it all to the panko breadcrumbs, which are larger and flakier than regular breadcrumbs, and they just fry so nicely and evenly. They also make the best, crispiest chicken cutlets, but that’s for another day. I’m not tryna stretch this out we all know why we’re really here, so let’s get to it! (Right after 5 things to be happy about today!)

    ONE. A chilly, rainy Sunday with nothing to do but get cozy and catch up on TV.
    TWO. Kettle cooked potato chips.
    THREE. Backyard string lights.
    FOUR. A good spring deep cleaning.
    FIVE. Rhubarb season finally arriving!! (unusual recipe coming soonish!!)

    MAKES: 2 medium-sized fried burratas (or 1 large) + 2 cups sauce
    PREP TIME: 20 minutes
    COOK TIME: 10 minutes

    ROMESCO SAUCE INGREDIENTS

    24 ounces roasted red peppers, drained
    ½ cup slivered almonds
    2 Tbsp tomato paste
    2 Tbsp olive oil
    3 garlic cloves
    Juice of ½ lemon
    Handful of minced parsley
    Kosher salt and pepper

    ROMESCO SAUCE STEPS

    ONE. Blend all the above ingredients in a food processor or blender until smooth. Pour the mixture into a saucepan and cook for 5 to 7 minutes, until heated through. Set aside.

    FRIED BURRATA INGREDIENTS

    2 medium-sized burrata balls
    ½ cup all-purpose flour
    1 egg, beaten
    1 cup panko breadcrumbs
    Oil for frying
    Parmesan and parsley, for serving
    Italian Bread, for serving

    FRIED BURRATA STEPS

    ONE. Arrange the flour, beaten egg, and panko in 3 steps.  Dredge both balls of burrata in the flour, egg, and panko respectively, then repeat in the egg and panko once more to ensure it’s fully coated. Place on a parchment lined baking sheet and freeze for 15 minutes to set.

    TWO. In a large dutch oven, heat about 4 inches of vegetable or canola oil to 350ºF. Fry each burrata for 3 to 4 minutes, until golden brown. Drain on a paper towel, then sprinkle with salt.

    THREE. To serve, spoon a generous amount of romesco sauce into a bowl, then top with a fried burrata. Sprinkle with parmesan and parsley, and serve with slices of toasted bread.

    YUM!! xoxoxoxoD

  • Tomato Salad with Burrata

    Surprise!! A bonus recipe this week! I know what you’re thinking, two posts in one week? What’s the occasion? Well, the occasion is I got burrata at the grocery store, and I just HAD to do something about it. And that something was marinate cherry tomatoes in garlic olive oil, toss them with some salt, pepper, and basil, and break those two burrata balls right over the top and I have to say, it was HEAVENLY. That still counts as salad right?? It does in my book at least. By the way, if you don’t know what burrata is, first of all, WELCOME, and second of all, it’s a type of cheese that has an outside casing of mozzarella, with a soft, creamy inside that is perfect for breaking open and letting the filling ooze out all fancy like. Is that weird? Who knows, but you’ll be on board as soon as you try it I promise.

    Since this is my second post of the week, I’m going to keep it short and sweet because we all know you’re here for the recipe, no shame in that! This is ridiculously easy to make, and just as easy to customize depending on what else you have on hand, but since summer is ending and good cherry tomatoes will soon be scarce, I’m trying to use them as much as I can. However, some other good additions would be sliced peaches, strawberries, a drizzle of pesto or honey, or even some chili oil if you like things extra spicy!

    Before we get started, we can’t forget the five things to be happy about today, so let’s do that first!

    ONE. It’s FRIDAY!! You have a whole two days of freedom ahead of you, do yourself a favor and sleep late and have some waffles for breakfast, would you?
    TWO. Bottomless diner coffee that always seems to taste better than when you make it at home.
    THREE. String lights lining a porch railing, lighting up a warm night so you can sit and talk outside for hours.
    FOUR. Coming home to a package you’ve been waiting for sitting on the doorstep.
    FIVE. Writing letters and sending them just because, not for any reason other than to make someone’s day brighter.

    Okay! Let’s get cooking! (Or really just cutting and prepping, as almost no cooking is involved, YAY for heatless recipes!!)

    Ooooooooooomg am I right?


    Prep Time:
     15 minutes
    Inactive Time: 30 minutes
    Serves: 4-6 people

     

    Ingredients

    36 oz. cherry tomatoes (roughly 2 packages), halved
    1 tsp kosher salt
    ½ tsp pepper
    2 garlic cloves, sliced
    ¼ cup olive oil
    5 basil leaves, chiffonnade
    2 burrata balls, halved or quartered

    Steps

    ONE. In a small saucepan, add the olive oil and sliced garlic and heat on very low until the garlic is fragrant and infuses into the oil but doesn’t brown. Set aside to cool while you halve the tomatoes and discard the garlic. (If you already have a garlic-infused oil or you would prefer a plain olive oil, you can skip this step!)

    TWO. Toss the cherry tomatoes, salt, pepper, basil, and olive oil in a large bowl. Allow to marinate for at least 30 minutes before serving.

    THREE. To serve, pour the tomatoes and the juices they released onto a large, flat serving dish. Break open or cut the burrata balls in half or in quarters (depending on how much you want to share!), and place on top so that some of the filling begins to spill into the tomatoes. Serve a piece of burrata with a healthy scoop of tomatoes to each.

    YUM!! xoxoxoxoxD