Thursday: Cream of corn and thyme pasta
40 minutes
This easy pasta recipe makes full use of
corn-from its kernels all the way to the cob! Combined with just a touch of
thyme, it’s a must-try for all corn lovers.
Makes: 4
Prep Time: 5
minutes
Cooking Time: 35 minutes
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3 cobs corn
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8 cups water
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¼ cup plus 2 tablespoons butter, divided
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¼ cup all-purpose flour
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1 cup cream
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Leaves from 12 sprigs thyme, plus more for
garnish
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Salt and pepper, to taste
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250 grams cooked penne pasta
1. Slice of corn kernels from cobs. Set aside kernels and reserve cobs.
2. In a stock pot, combine water and reserved cobs; bring to a boil.
Let simmer for 20 minutes to make corn stock. Take off heart and remove cobs.
3. In a separate pan, melt 2 tablespoons butter and cook corn kernels
until tender.
4. Pour corn stock into a blender. Add half the cooked corn kernels and
purée. Strain mixture and reserve liquid.
5. In a saucepan, melt ¼ cup butter and mix in flour. Whisk until mixture
forms a paste. Add strained corn stock and bring to a boil, mixing well until
stock has thickened.
6. Lower heat. Add cream, thyme, and remaining corn kernels. Season
with salt and pepper.
7. Toss in cooked pasta before serving. Garnish with additional thyme
leaves.
Tip
If you can, make the corn cream sauce a day
in advance and chill until ready to use. The flavors will meld and deepen
overnight, giving you a tastier pasta dish.
Friday: Orange honey baked salmon
50 minutes
In the mood for Japanese? Whip up this
baked salmon with a sweet citrus glaze. Served with rice, it’s sure to be
another family favorite! Try the recipe with chicken fillets, too.
Makes: 4
Prep Time:
10 minutes, plus marinating time
Cooking Time: 40 minutes
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4 (400-gram) salmon fillets
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2 cups orange juice from 4 large oranges
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11/3 cups honey
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½ cup soy sauce
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8 cloves garlic, crushed
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4 slivers ginger
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½ cup butter
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Chopped green onions for garnish (optional)
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Rice and sautéed mushrooms, to serve
1. Marinate salmon fillets in orange juice, honey, soy sauce, garlic,
and ginger for 6 hours or overnight.
2. Preheat oven to 350oF. Line a baking pan with aluminum
foil and brush foil with butter.
3. Remove salmon fillets from the marinade, place on prepared pan and
dot remaining butter on top of each.
4. Bake in the preheat oven for 30 minutes or until salmon fillets are
fully cooked.
5. Meanwhile, strain marinade into a saucepan and reduce over high heat
until thick. Brush salmon with reduced orange honey glaze, garnish with chopped
green onions, and serve with rice, sautéed mushrooms, and remaining glaze on
the side.
