Rehearsal was canceled but still felt like a Monday night dinner, so made corn elbows with the leftover sauce from last night's curried chicken gizzards and some yellow squash (previously blanched and frozen) from last summer's CSA mixed in. It was so good we each had two bowls. I know I'll regret that much carb intake later, but now....mmmmmm.Eating Notes: This was our first time trying the gluten-free corn pasta. From the experience with the rice, I cooked it just over 5 min (instructions said 6-8) and it was perfect for us. You can taste the corn. The texture is pretty good, not gummy and it seems like it would hold up to macaroni and cheese or another casserole type dish. But the star was the sauce. It had congealed into a sort of loose aspic in the fridge, belying its high fat content. When it heated, it had a wonderful sheen. Phil noted that in the "old days" pasta sauce used to have a lot of fat in it, but now, no. That certainly was the case in my family, as well.
Posts
Ahhhh, now I see! I saw "corn elbows" and had to find out what they were (I was trying to imagine which part of the cob might be jointed...). This makes more sense!
ReplyDeleteAnd they sound WONDERFUL!! The thought of pasta with a corn flavor is vveeerrryyy appealing. Lane makes a fabulous creamy corn sauce - I THINK he serves it over pasta - that would probably be fantastic with these.
Where do you find them anyway???
It's so nice to read about alternatives to traditional carbs!
I LOVE the safari feeling to your blog :)
Hel
Thanks for the comments!
ReplyDeleteCorn pasta can be found in the gluten-free pasta section of most organic-focused and other larger grocery stores. It is usually stocked directly adjacent to the "normal" pasta, but sometimes may be part of a special "dietetic" or similar setting.