Writing is a solitary pursuit, but, unless you write science fiction or fantasy stories, you become one with your protagonists, whether victims or predators. But if you write nonfiction, and I consider food writing nonfiction, you picture yourself with your readers and, in most cases, you have to go out to learn what you eat, what to shop for and what to cook.
I have been writing about food for decades. Much of that time, I have been writing in New England, some in Massachusetts and, during the best time, on the Connecticut shoreline. For the past three weeks, I have been just incommunicado, first for two days in the hospital getting a new hip, the rest of the two weeks at home.
I have a three-story condo. For three days, I slept on the couch. I made the stairs by the middle of the week, sleeping in my own bed on the second floor, but that trek was difficult. As I write this, I am up and down many times a day, have been driving for eight days, went to a movie with friends and ate a Norm’s for breakfast once and Olio twice (a lunch and a dinner). Yesterday I got my hair done and went to two meetings, a total of six hours.
As I sit on my desk working on my computer, writing two columns, I realize that I have missed you more than anything.
When my marvel of a daughter left for California, I was bereft. And scared.
My next-door neighbors spent lots of time with me, even helping me clean the cats’ litterbox and carted it, and other garbage, off to the dumpster. My appetite is just coming back, so I lived on eggplant parm my daughter made (what a dish, recipe coming in a few weeks), Chinese takeout my friends bought at Golden Lantern in Uncasville, and leftovers from Sneekers (chicken and penne) and meals from Olio (mini hamburger salad and veal piccata)
I didn’t cook for two weeks, but I am cooking again now.
Whittle’s (and probably lots of local farms) has Silver Queen corn. This recipe, plus fresh local sliced tomatoes, means I am happy once again.
Corn Cacio e Pepe
From Bon Appetit, June/July 2019
Yield: 4 servings
16 ounces gemelli, orecchiette or other medium pasta
3 cups corn kernels (from 3 large ears)
8 ounces aged Pecorino Romano or Parmesan, finely grated (about 2 cups), plus more for serving
2 teaspoons freshly ground black pepper, plus more for serving
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; add corn about 30 seconds before pasta is done cooking. Drain, reserving 1 cup pasta cooking liquid. Return pasta and corn to the pot.
While pasta is cooking, toss cheese and 2 teaspoon peppers in a medium bowl to combine. Add one-third cup cold water and use a fork to mash mixture into thick paste (try to get it as smooth as possible). Still mashing, add more water, a tablespoon at a time, until paste is about the consistency of cream cheese.
Add cheese mixture to pot with pasta and corn. Using a rubber spatula, toss pasta until cooked (the cheese mixture will be too thick to form a sauce at this point). Tossing constantly, add reserved pasta cooking liquid a splash at a time, until a glossy sauce forms. (It should still be fairly thick.)
Transfer pasta to a large bowl and top with more cheese and a few additional grinds of pepper.
