Hello to All of My Corn Kernels
Fun Live yesterday! Thank you to the 200+ of you who tuned in!
For this week’s demo, I chose Fregola with Fresh Corn, Pancetta, and Basil, a sleeper hit that takes about half an hour to make if you’re not yammering on like me. The combination of chewy pancetta, sweet poppy corn, aromatics browned in butter, along with Calabrian chile paste and a scootch of sour cream even took me by surprise. A really really good pasta.
In addition to seeing me making it in real time, you’ll be treated to the following meanderings:
A new tripod and lighting rig, part of which dismantled during broadcast! Watch me remain unflappable
Many tool highlights, including bench scraper, knife, that famous mise pan again, an embarrassment of spoons, and Cosmo’s “sexy” ladle
A deep dive on pancetta
My lazy-ass technique for shucking corn
A real-time decision about what pasta to use since I didn’t have fregola
Me being suuuuuuper shady about a popular brand of olive oil that shall remain nameless
Recommendations for olive oil content from our beloved Andy Baraghani and the always-impressive Anya Fernald
An abbreviated fridge and freezer tour—going to go deeper for future vids
And why I’m currently sitting on a plane headed to Dallas, Texas. Send recs!
Head here for the full rundown of the tools, equipment, and pantry ingredients for making this recipe. (I earn affiliate income on some, but not all, of these picks, and I’d never include anything I don’t actually use myself.)
If you absolutely love corn, here are a couple of other recipes that would be excellent choices to make over the holiday weekend.
