Bacon, Roasted Corn, and Poblano Pasta

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I always love finding a new quick and easy pasta dish that we all enjoy. And this one has moved right up to the top of my list of favorites! My best friend has been making this pasta, sans poblanos, for a couple years now. I finally got around to making it a few weeks ago, and it really “wow-ed” us all.

I used fresh corn, since it was available. But, I know that other folks have used frozen, and it’s still delicious. I roasted my ears of corn, and would probably do so with the thawed kernals as well. Then to combine that sweetness with smokey bacon and roasted poblano peppers? That is in a cream sauce? So, so good. This dish is too good not to enjoy all year long – fresh corn or not!

Bacon, Roasted Corn, and Poblano Pasta

1 pound dried pasta (I used linguine)
6 slices bacon, chopped
¼ cup minced shallots
3 ears of corn, or 3 cups frozen kernals
2 poblano peppers
½ chicken stock
1 cup cream
1 tsp chives or scallions, chopped

Char ears of corn and poblano peppers over an open flame on the grill, in the broiler, or on a grill pan for several minutes. Turning to evenly char all sides. Place the peppers in a small bowl and cover with plastic wrap to steam. Set aside for 10 minutes before peeling, seeding, and dicing. Cut the kernals off the cobs and set aside.

Prepare pasta per package instructions. Meanwhile, in a nonstick sauté pan over medium-high heat, cook bacon until crispy, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add shallots and sauté until tender, 3 to 5 minutes. Add the chicken stock and deglaze pan with wooden spoon, simmer for 1 minute. Add the corn and poblanos and simmer for 5 minutes more. Stir in the cream and simmer for another minute. Stir in the chives, bacon and pasta.

Serve warm.

Source: adapted from So Tasty, So Yummy

DIY Pumpkin Spice Lattes

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Ahh, the arrival of the Pumpkin Spice Latte at Starbucks. One of the first true signs of fall, right? Once September rolls around I look forward to anything and everything involving pumpkin – coffee and beer, first and foremost.

However, $5 a cup definitely puts a dent in the old pocketbook. Not to mention the fact that the closest one is 40 minutes away. So, what’s a gal to do? Why, DIY of course. Luckily, this wonderful homemade spiced simple syrup made it’s way around most of my blogging friends site’s last year, so I knew right where to turn.

It takes less than 5 minutes to pull together, and in less than 20 minutes you have a delicious, warm and spicy addition to your coffee that kicks the pants right off any store-bought, preservative laden variety. Don’t be put off if you don’t own an espresso machine either, just brew some regular Joe – but just make it double strength. Once it’s mixed in with the steaming milk – you’d be hard pressed to tell the difference anyway.

DIY Pumpkin Spice Lattes

For the Pumpkin Spice syrup:
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
4 whole cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
3 Tbsp canned pumpkin

For the lattes:
2-4 Tbsp very strongly brewed coffee
6-8 oz milk, very hot
2 Tbsp pumpkin spice syrup (to taste)
Whipped cream, optional
Caramel sauce, optional

To make the syrup, combine sugar and water in saucepan over medium heat, stirring until sugar is completely dissolved. Whisk in the remaining ingredients and simmer for about 5 minutes, stirring frequently. Do not let mixture come to a boil.

Remove from heat and allow mixture to steep for 10-15 minutes. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice. Store syrup in refrigerator, can be stored up to a month.

To make the latte, combine strong-brewed coffee or espresso with the milk, and stir in pumpkin spice syrup to taste. Top with whipped cream and caramel sauce, if desired.

Source: adapted from Sugarcrafter, via Cook Like A Champion. As seen on Confections of a Foodie Bride and Annie’s Eats.

Homemade Caramel Sauce

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There was a time, not so long ago, that the idea of caramelizing sugar scared the hell out of me. It seemed so temperamental, and a need to be precise. Last year I finally gave it “a go” in order to create some of my favorite coffee drinks at home. My first few attempts went okay. Sometimes the sugar would seized up on me (aka the sugar hardens into a lump), but after a few minutes of stirring it melts right back down into the sauce. Now it’s something that I always have to have in the fridge.

Great to mix into coffee, over ice cream, with apple slices – possibilities are endless. I’ve been guilty of eating it right off the spoon. This is the basic recipe, but it’s an open canvas to additions. Add 1/2 teaspoon fleur-de-sel or another finishing salt to make it a Salted Caramel Sauce. Or, a tablespoon of dark rum gives it a delicious boozy kick. Mix a tablespoon or so into some hot spiced cider, with maybe a little extra rum – a perfect way to wind down on a chilly fall evening.

So, if you’ve been scared of tackling caramel – don’t be. It might take a couple of tries, but once you get the feel for it, you’ve got it. And, being able to make something that is as delicious and versatile as this stuff is, is definitely something to pat yourself on the back for. Enjoy!

Caramel Sauce

1 cup sugar
1¼ cups heavy cream
¼ tsp. coarse salt (increase to 1 tsp for salted caramel sauce)
1 tsp. vanilla extract
1 tbsp butter

Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently drag the liquified sugar towards the center.  Continue stirring very gently until all the sugar is melted, making sure to not over-stir.  Measure out the heavy cream into a liquid measuring cup, and set aside.  Once the caramel reaches a deep amber color (think the color of an old penny), immediately remove the sauce pan from the heat and let sit 1 minute. Carefully whisk in half of the heavy cream.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt, vanilla extract, and butter.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.

Store in an airtight container in the refrigerator.  If needed, it can be rewarmed in the microwave or in a saucepan over low heat.

Source: adapted from The Perfect Scoop by Dave Lebovitz; via Annie’s Eats and Cook Like A Champion

Tangerine Beef Stir-Fry

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I first tried this recipe years ago, back when I got myself on the test recipe list from Cook’s Illustrated. If you’re not aware of the program, visit this site for more information. Basically, once every month or so you get a recipe to try out – then you take a survey, and leave your comments about it. I think it’s so cool to play a small part in the publication that I hold so close to my heart! Definitely check it out.

Of course, as a recipe tester, you can’t share the recipes before their published. But, luckily – this one made it to press several years ago now, so I can share it with you today! The tangerine is such a fun, refreshing twist. We all really enjoy this one! I was a little short on snow peas, but had a few extra mushrooms in the fridge, so I threw them in, and they fit well. That’s the great thing about stir-frys, there’s not many veggies that don’t work in one!

Tangerine-Beef Stir Fry

Two to 3 oranges can be substituted for the tangerines. If available, substitute 1 teaspoon toasted and ground Sichuan peppercorns for the red pepper flakes.

4 tablespoons soy sauce
1 tablespoon light brown sugar plus 1 additional teaspoon
12 ounces flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
3/4 cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerines
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
3 medium garlic cloves , minced
1 tablespoon minced fresh ginger
1 tablespoon black bean sauce
1/4-1/2 teaspoon red pepper flakes (see note above)
2 tablespoons vegetable oil
1 large onion , halved and cut into 1/2-inch wedges
8 ounces snow peas , ends trimmed and strings removed (about 3 cups)
1 cup mushrooms, sliced
2 tablespoons water

Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes, and 1 teaspoon vegetable oil in small bowl.

Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking. Add onion and mushrooms, and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve over rice.

Source: Cook’s Illustrated, November 2007