A while ago, I wanted to try something new from the mass of cookbooks I have accumulated, and the one I wanted to open and dig into (quite literally) was Colu Henry’s Back Pocket Pasta: Inspired Dinners to Cook on the Fly, and more specifically, I wanted to try a pasta dish that would be new and fun! Thus, I found myself intrigued and pulled by her Creamy Saffron Risotto-Style Fregola, so I thought I would give it a go! I mean, I even found some Fregola at Gene’s Sausage Shop when I happened to be in the neighborhood, so how great is that?!
But that’s when I looked in my fridge and saw the fresh ears of corn my grandfather had sent me home with after I had visited with them the weekend before, and thought, yes, that needs to go into this too, because, why not? It was fresh sweet corn, and that fresh pop of sweetness would be exactly what the doctor ordered amid the earthiness of the saffron and heaviness of the fregola. And then it hit me. Shrimp. Sure, this had crispy pancetta in it too, BUT shrimp & bacon go great together, so why not shrimp and pancetta? And shrimp has been used in all sorts of dishes with pasta and saffron, so why not here either? And lucky for me, I happened to have a pound of shrimp in the fridge that I wasn’t entirely sure what all to do with (funny how that sometimes works out, no?
But then this is where I found my next kitchen hack: shucking a corn cob by MICROWAVING IT FIRST! Say what?! Craziness! Though, it was craziness that actually worked, and I did test this out on two corn cobs, and by golly, it was easy & fast, and no silk threads in sight! AMAZING! The trick can be found on epicurious (linked here) and I’ve included some photos (AND A VIDEO!) below to show the process too! And for the two corn cobs, I did microwave it for 5 minutes because it was 4 minutes for one cob, so two meant I had to add a minute. (Also, I was filming the shaking with my other hand OTHERWISE you could use your free hand to kind of help guide it out of the husk.)
Now, I love me some grilled corn on the cob, oh for sure, but ever since I can remember, I have a strong fondness and love for corn cut off the cob, smothered in butter and salt. And when using corn in a pasta, naturally, you cut those suckers off the cob! My own kitchen hack for you all is to catch those kernels in a bowl as you cut. Its easier than trying to will the little nuggets not to bounce off your cutting board as you make your way down the cob. And this way, all you need to do is add them in right before the pasta reaches perfect tenderness!
Oh, and did I mention this is a one pot meal? Well…one pan if we want to get really technical, and while I love cooking with my cast iron skillet, it is in fact a super pain to clean, but is, I think, the best vessel for getting that stunning sear on meat and shrimp, which I was going to end up cooking anyway! So in went the pork till it got crispy, then in went the shrimp (setting aside that lovely, dark pancetta), then in went the shallots (my new favorite obsession & replacement for onions in some, but not all, recipes), the pasta, the saffron infused chicken stock, and the vermouth (because I didn’t have any white wine, and knew I wouldn’t finish the bottle, so waste not want not when vermouth will work JUST as well).
Stir, stir, stir, then finish with the pancetta (which you can absolutely substitute for bacon if you can’t find it) and corn! Top it off with some basil, that scrumptious looking shrimp, and VOILA! You have yourself a dish that even the dog wants to eat (as shown by the terrible begging Tuggs performed the minute I sat down on the couch). And I mean, if I was a dog and got to see at how pretty that corn looked tucked into the pasta, yeah, I’d start shamelessly begging too! But that is the wonderful part about Henry’s cookbook. Every recipe I perused were approachable (even the ones that seemed really foreign & outside of the box for me), nothing about the methodology seemed complicated or beyond my skills, and the recipes were simplistic in the most beautiful and flavorful way. I love it when a recipe allows room for personal preference without losing the integrity of the meal itself, and sometimes I think that’s a rare attribute to most of the cookbooks I’ve looked at. She even calls her cookbook a “loose guide,” and I think that’s just wonderfully mindful that not everyone’s palate or tastes are the same, but still able to entice her readers with her delicious photos and rich flavors. And she’s not overly wordy about how best to approach making pasta so it’s perfect every time, and what kinds of items you might want to always have stocked in your pantry for those nights after a long day when a comforting bowl of warm pasta is just what the doctor ordered. If your mouth is watering right now, I highly recommend checking out her cookbook! Happy Eating! — Cooking Maggie