6 hours ago, heidih said:
Lovely fresh food. That mushroom! So when you cook the corn cobs that long it enhances the corniness from what you reported. Perhaps I have not been bold enough.I thought it would lose an element. And the oatmilk - a dairy sub or?
i have been vegan for the last few months.. this was a recreation of a summer pasta dish my wife loves... I will sometimes make the corn stock, usually with dairy and then add that corn stock to lobster stock and make a corn and lobster pasta... But, yes, the longer you cook the corn, the more corny the stock tastes... I added salt and sugar as well as the shishito peppers... The corn itself had been removed and was added towards the end. So, taking 5 or 6 ears of corn, reducing that large pot down to about two cups of liquid... it was thick, creamy and corny. My in laws were splitting a two pound ribeye and they had two helpings of pasta, my son who had his own version of the dish, started eating this pasta, my wife the last thing she said to me last night was, i can't wait for tomorrow because i saved a serving for tomorrow... It's the best pasta I have made in some time. But that corn stock is really good
