Longtime bar will make way for sister location of Turkish restaurant near the corner of Forbes and Braddock avenues.
Bow ties with Sweet Corn
This last month, I've been recovering from surgery. For the first few weeks, I ate mostly with a spoon. My husband, Bob, took over the kitchen, but he's no longer thrilled with cooking the plain, carb-based food that I crave. We had a good run with delicious offerings from friends, supplemented with take-out delivery on the off days.
Neighbors have brought all manner of peaches, tomatoes and plums. And last week, at least a half-dozen people dropped off "the last two ears of corn."
I have so much corn, I could feed a horse.
Now that I can consider standing for 15 minutes of food prep, here's a dish I made up. It's light and on the sweet side, so serve with a tart salad and a green veg. It's a keeper.
-- Marlene Parrish (email@example.com)
2 handfuls bow-tie pasta (farfalle), enough for 2 or 3 people
3 tablespoons butter, plus more
1 shallot or 1/4 red onion, chopped
2 ears corn, kernels off the cob
Good sprinkle coarse salt
2 tablespoons chopped chives
Pine nuts, toasted or not
Parmesan cheese, to sprinkle
Grind coarse black pepper
In a large pot, bring salted water to a boil. When at a boil, add the pasta and cook al dente according to package directions. Drain pasta, and return to the pot. Add a bit of butter and stir to keep the pieces separate.
Toss 3 tablespoons butter into a medium skillet and raise the heat to medium. Add the chopped shallot and cook until soft.
Meanwhile, slice off the kernels of the corn. (Easy when you place them flat on the board and slice off a couple rows at a time.) Add corn to the skillet. With the back of the knife, scrape the cobs and add their "milk" to the mixture.
Dump as much buttered pasta as you like into the corn mixture. (The amount will never quite work out right. Save the rest for soup.) Add salt and chives and toss. Taste for seasoning.
Spoon into warm bowls. Finish with a good sprinkle of pine nuts, parmesan cheese and a heavy grind of coarse black pepper. Soft and crunchy at the same time.
Serves 2 or 3.
-- Marlene Parrish