Sunday, July 30, 2006

A Tense Harmony - WHB

Like Laurel and Hardy. Norton and Kramden. Abbott and Costello. .Lucy and Ricky.

Some things would never seem to go together. Opposites. Unending friction. The ever sought after harmony seemingly completely absent

Then you see them together.

And somehow the chemistry is there. It works. It works because they are opposites. They complement each other. The friction between them bonds them stronger than it pulls them apart.

Yin and Yang.

Alone, there would always be something missing.

But it’s not a passive harmony. It’s a dynamic one. It’s not peaches and cream. More oil and vinegar. Bristling with a tension that it the root of the attraction.

I’ve always seen dill and garlic as strong flavors that don’t mix. Two things to be enjoyed separately. Not together.

They would clash. One would subsume the other. The result would be terrible.

So I kept them apart for the most part. Maybe they mixed accidentally in a pre-packaged chip dip at some collage party. But who would have known anyways?

But I had a real dilemma on my hands. Corn and dill. Growing older by the minute. And corn generally doesn’t last forever. With some scapes we had bought a few days ago. The scapes are actually chive stalks and buds, but still from the same family. I figured they would have to go somehow in different dishes on different days.

But then I came back to my senses.

There’s lots of examples of corn and dill and garlic together. Just takes a little imagination.

So we invented a simple dish. A pasta sauce. Something for the height of summer. With corn, dill, tomatoes, garlic, scapes and a touch of cream. Putting a few things together that we had read about in the various WHB posts from others. For , sponsored by .

The result was wonderful. You could really taste the cool clean dill shining through. It helped highlight the sweetness of the corn. The scapes, with their slightly peppery chivy taste combined with the garlic to provide the exciting dynamic to the dish. Everything held together by the creamy tomato-y sauce. Delicious!

Pasta with Corn, Dill and Scapes
Recipe by surfindaave
Serves 4

Kernels from 6 ears corn
Olive oil
6 tomatoes, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup cream
3-4 sprigs fresh dill
1 bunch chive scapes
1 pound pasta
1 cup pasta water, reserved from cooking pasta
1 cup grated parmesan cheese
salt, pepper to taste

Heat salted water in a large kettle. Cook pasta according to package directions. Drain, but do not rinse. Reserve and keep warm.

While pasta is cooking, heat olive oil in a large skillet. Add onion. Sautee until softened. Add garlic, corn kernels and scapes, and season with salt and pepper. Sautee over medium high heat until kernels are softened and browned in places. Remove scapes, reserving, and add tomatoes, and sauté until liquid is reduced. Adjust salt and pepper as needed. Add cream and dill. Heat through.

Toss pasta gently with sauce and grated cheese. Add a little reserved pasta water as necessary if the pasta is too dry.

Place pasta with sauce into heated bowls. Place one or two scapes decoratively on top of each plate. Serve. Enjoy!

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Blogger Kalyn said...

Looks very delicious, as always. I didn't cook the garlic scapes when I tried them; I wonder how much difference it makes in the flavor.

1:10 PM  
Blogger surfindaave said...

Thanks, Kalyn! I don't know how they taste raw - we should have tried one before we cooked them. Next time!

3:38 PM  
Blogger surfindaave said...

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3:38 PM  
Blogger surfindaave said...

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3:38 PM  
Anonymous Anonymous said...

Looking good!


3:07 PM  

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