Friday, August 31, 2012

Soul Food #136~Flashback ~Toy Memories..and a bonus recipe~

It's a long weekend~  Have a lovely one!

We ate dinner at our friend's home Sunday night..  a wonderful dinner.. and    while there..they offered us 2 comic books from their son's(now a daddy himself in his late 30's)comic book collections..
She has kept drawers full..and even in sealed bags.. limited editions..she is saving all..all perfectly put away..for their now 2 yr old little grandson..
After a delicious meal:)  Delicious meal.. they  went  and got out some of the things they have held onto.
Impeccably taken care of:)

I, and my husband had so much fun admiring everything.. we had little girls.. these are mostly boy toys..(Not the record player etc..)
I love the Mickey Mouse record player with his arm:) and the See Read Hear books.. All were so charming..
These are just a few of the things they brought upstairs.Their little 2 yr old grandson..just got a big boy bed..and their son's Star Wars sheets are on it:)
Anyways..
Seeing all that was Soul Food to us..All their cherished son's treasured toys..soon to be for Michael~

Look:)~

You can tell Jacques did not enjoy this at all:)These toys..automatically bring a little boy/girl smile to one's lips~

As promised here was one of the courses of their meal  which we enjoyed so much~
They  made these Tomato Zucchini Verrines/ w/ Mascarpone and Prosciutto Chips~
Divine!

They were gleaned from La Tartine Gourmande~

You can go here for the recipe~
They are so good..and because of the colors we all agreed..they would be wonderful at Christmas also..They were so patient..I brought 2 outside in sweltering heat to take a pic:)  Imagine a hostess going for that!
Try these..you will not be disappointed~

Again..Bon Weekend..and I hope you enjoy this step back in time..Really..Back To the Future:)








Tuesday, August 28, 2012

My Provençal Honey Lavender Chicken recipe for Fifi's magazine~

My favorite roasted chicken dish~

Another  J'aime~
Some of you will recognize Henriette..my clay chicken roaster..






When I was graciously asked to submit a lavender or 2 recipes for Fifi's   magazine Romantic Prairie Style this past winter..I put my thinking cap on to better the one I already made..So I tried a few changes and they worked out well~
Now that the magazine has been out a while I can  share it ~
Instead of writing it out..I will just share a quick photo  of the recipe from the magazine..

While in Provence..And we do hope to return ..fingers crossed..in Gordes..where we stayed..we ate twice at Le Provençal..Good food....  humble place..nothing fancy..but honestly it was pouring rain that first night out of our amazing accommodations ...we ran it....ate outside under a chapiteau..this dish stayed with me..

Never got the recipe..so I have juxtaposed several..with my own twists..

This is what I created for Fifi's magazine..Jacques was the taste tester..et..oui..he loved it..



I am reading ..As Always,Julia..loved a part between Avis and Julia where Avis says.. proof reading..always errs..

The words are not verbatum..but I read my recipe..sent it to Fifi..she sent it back to me..I never ever caught it..Pour the olive in the saucepan..:)  It's OLIVE OIL:)

I know Avis would get this..and Julia would laugh out loud.
There are many other passages in this book I am quite loving..will share more I guess when opportune.
These are not the photos for the magazine..I used a white Chicken Roaster my friend Jain gave me many many moons ago..Revol~That's the one that appears in the magazine~White did the trick:) w/ photos..and with fond fond memories..My friend found one in France..jaune!!  Beautiful too!
Instead of rubbing the chicken with olive oil..when it is for us..I dress my poule in bacon:)  It just makes everything taste so much..more..Some of this ..jus...gets added to our sauce~
Gordes is an idyllic place to stay..


At the time we stayed at La Ferme De La Huppe..it has changed hands.But back then..I loved the place..don't know anymore..will just have to go back!
Dreaming Of Provence ~



Sunday, August 26, 2012

Sunflower and Rose Petal pasta~

J'aime beaucoup cette jolie recette..un coup de coeur~

I was perusing a book in a store while waiting for my husband..The book was so cute..a cookbook for pasta shaped like a pasta box..I briefly scanned it with my eyes.. wanting to see if there would be recipes of interest..I spotted Sunflower and Rose Petal pasta..and thought of returning to buy the book..but the reviews.. of the book were not wonderful because of it's size..The pages would not stay open etc..Too thick..long and lean..
I regretted not having the recipe..
Par hasard..I Googled it and there was one..:)

I had a sunflower in the garden and some last fleeting roses..all pesticide -free.. I gathered what I needed and decided to give it a try..


It's such a pretty pasta..and when would I have the perfect ings again this summer?

Since it is fleeting!


I will make it again..perhaps I'll add a few ings..
I liked it very much and so did my friend who came for dinner at the last minute..She is moving..I will miss her.
Jacques said he likes my other pasta recipes better..
Maybe I'll add pancetta..then he will like it more:)

But for  us..the 2 girls..it worked well..
Taking a photo when the light is gone..is tricky..picture it prettier:)
Far prettier..,like an end of summer garrden on a plate~


The pine nuts..toasted..were my addition..and we added lots of fresh parmigiana cheese~
The original was seen in Spaguetti  by Carla Bardi~
I may still order it..It looked  good to me..  

La Recette~
Courtesy of Food Recipe online..

Spaghetti with Rose and Sunflower Petals Recipe


 


Ingredients



Serves 4-6

  • 2 cloves garlic, finely chopped
  • 4 tbsp extra-virgin olive oil
  • 1 1/2 cups/375 g chopped tomatoes
  • petals from 1 sunflower, coarsely chopped (leave a few whole, to garnish)
  • petals from 1 rose, coarsely chopped (leave a few whole, to garnish)
  • 1 small bunch basil, torn
  • salt and freshly ground black pepper to taste
  • 4 tbsp dry white wine
  • 1 lb/500 g spaghetti
  • 1/2 cup/60 g freshly grated Parmesan cheese
  • fresh basil leaves, to garnish


Method:

  1. Sauté the garlic in the oil in a large frying pan over medium heat until pale gold.
  2. Stir in the tomatoes, chopped sunflower and rose petals, and basil. Season with salt and pepper.
  3. Cook for 15 minutes, adding the wine as the mixture starts to dry out.
  4. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Drain and add to the pan with the sauce.
  5. Sprinkle with the Parmesan and garnish with the basil and the reserved flower petals. Toss gently and serve hot.

My notes..I reserved some pasta cooking liquid to add to the dish..and the toasted pine nuts~

Don't know if this is THE recipe I saw in the cute book..But it worked:)



The days of wine and roses.....and  sunflowers~


P.S. Reading   As Always,Julia...  so far ...so good:)  I never thought the letters would be so interesting..But they are!

Friday, August 24, 2012

Soul Food #135~ Beauty~



I was taken aback when I shot my Anemones from the back with a high exposure~
I had loved them from the front for their unparalleled beauty~
I never thought to observe them from behind..
That is one of the  things  I love about photography..
You discover beauty in different ways~
I must admit to finding the same with people.

Some of the prettiest..have become less..
Some of the more flamboyant..have become less..  and dulled..
Some of the more interesting w /stories..have become less because of their gossip content~
Sometimes through fault of their own..
Sometimes not..
But more often that not..the truly beautiful people..have brought a tear to my eye ..by their kindness..or humility..or generosity..or illness..or courage..or strength..or gentleness..

Even  their Joie De Vivre!

I admit..to being biased when it comes to those I love:)
As they are beautiful..to me.. because I love them..
And I love them..because they are beautiful to me:)

Those are the ones that glimmer  of beauty in my mind~The kind that stays~

I have sometimes had to look from behind..without the artifice of the front:)

It's easy actually..there is a genuine quality that shines about ..like a glow of true.

What is that saying? About.....Through thick and thin?

Any thoughts?
Bon Weekend~




Thursday, August 23, 2012

My first little yellow zucchini~


Came and went..  and then more came and went..I made some gratins..and....I had seen a lovely pie in a crust made with spiraled zucchini..I love spiraled zucchini..ribboned zucchini and grilled zucchini.
I decided to make a light lunch of my zucchini by marrying it w/ a green zucchini from my DSIL.
I used a small spring form pan.. 4 inches..
I ribboned the zucchinis,then spiraled them and tucked the little "cake" into the Pam'd pan.
I drizzled olive oil..thyme and sprinkled some crushed garlic on top..s and p.
Baked at 350 degrees for 1 hr.
It was just right,not crispy crunchy though..just right for me.Bake less long if you prefer a crunch to your little veggie dish.
No crust.. just good vegetables.:)

You could add some cheese etc..
I just wanted a veggie fix:)

My vegetables are almost non existant this year.. drought..animals coming to the banquet before me..:(

But one little garden i loved..is the children's garden at my Lucas' school..It was planted before yr end..  in June.. in back of his school and it is flourishing!
It's so charming w/ their little handmade signs..and their scarecrow?

She has a floral necklace now!:)
The zucchini has started to grow up and around her~:)

Speaking of inspiration~
Jacques and I really enjoy Anthony Bourdain's ..The Layover.
I have only read 2 of his books..

But have watched his Travel Shows:)  The Layover may be my favorite..
I can't say I would pick his places to eat:)  But I love seeing the places he visits..his humor..the people he meets..
The last one we watched was London~ 
Fergus Henderson was the hotelier chef that inspired me.
I knew I loved his kind face..and I knew there was something special about his charisma..
I Googled him today..And sure enough..his magnetism..is magical.
Both Anthony Bourdain and Fergus Henderson made that show unforgettable to me..:) Oh..and Mr.Bourdain's cabbie at the end:)
Like the other 2..unadulterated..charm.

Un coup de coeur~
Ou..3 coups de coeur:)


Sunday, August 19, 2012

Lindt Sea Salt Chocolate Blueberry Muffins~


  I cross my heart..This is the last Blueberry post for a while..But see how far $13.00 got me?:) And I still have one cup left! And they are still juicy yet firm.~

I Googled Chocolate Blueberry muffins  and found more than one..So I "jujed" one up..

With 1/2 bar of Lindt Sea Salt dark chocolate..chopped up..and I added my heaping tablespoon of sour cream..and used my new Vanilla bean paste~

My husband and daughter are the chocolate lovers and gave these a thumbs up~

I love those little brown wrappers:)

La Recette..Modified by me..It was found on Food.com~

1 3/4 cups all-purpose flour 3/4 cup granulated sugar 1/2 cup unsweetened cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1 egg 3/4 cup milk, at room temperature 1/3 cup unsalted butter, melted and cooled 1 teaspoon vanilla 1 cup fresh raspberries or 1 cup blueberries Directions: 1 Preheat oven to 375°F Generously grease 12 muffin cups or line them with paper cups. 2 Measure flour, sugar, cocoa, baking powder and salt into a large bowl. Stir with a fork until well mixed. In a medium-size bowl, whisk egg with milk, melted butter and vanilla. Make a well in center of flour mixture. Add milk mixture and stir just until combined. Do not overmix. Gently fold in berries, taking care not to break them up. 3 Spoon batter into muffin cups. Bake in center of preheated oven for 20 to 25 minutes or until a cake tester inserted in the center of a muffin comes out clean. 4 Cool muffins in tins on a wire rack for 5 minutes. Remove muffins from tins and continue to cool on rack. Serve warm, or cool completely and store in an airtight container in the refrigerator.

They would be so good with the recommended raspberries also~
The above collage was made with Ribbet~  Thanks to Monica..I found it..Thank you:)
I am simply Paying It Forward:)~
Like this  moist..chocolatey..salty..blueberry muffinish cupcake:)

Hope you try and like..But what is not to like about Lindt? And Blueberries?And brown tulip wrappers:)


My pans on the other hand are getting older..and perhaps wiser..is the upside:)

Just wanted to share my "favoritest" journal so far apart from Di's mom's:)

The stitching leaves to be desired..didn't have the right floss etc..and winged it by seeing a design on Pinterest..
Still... I think it could have been way better..but the sentiment is there:)


I ended up making 2..One for a  young woman who sent me a Gardening Journal about 10 yrs ago:)
We have met..keep in touch..she is my Metta:)
I am so happy we have always kept in touch~

The other..for my friend's birthday..I have shared many garden visits with her..and hope to share more~
I love these little projects you can do..on your own..at home..

As I finish this post..on a Sunday evening..
I wish you  a great week~










Friday, August 17, 2012

Soul Food #134+Bon Weekend+Sarah's Sweet Input~



Happiness quite unshared can scarcely be called happiness~ C Bronte~



I thought this quote so appropriate for my Soul Food of today~As it encomapasses edible delicious food also~
A few posts ago..I shared my morning w/ Noah and his mommy blueberry picking..
Sarah   from    Hyacinths for the Soul~wrote to me and shared a recipe:)  I find that so nice..someone reads about   "Une Aventure" you had and writes to share:)
Could I resist ? No..absolutely not..

Her kind email led to a nice day baking..It wasn't even a pretty day!  But Sarah made it pretty..
I took out favorite molds..  a favorite old tole tray..a very favorite heart mold from a very special young woman..my fairy roses..my tiny heritage Bundt cake silicone mold  ~very special measuring cups from Di~And Sarah's Blueberry pound
cake recipe~

La Recette~


Blueberry Pound Cake~

2 cups AP flour(plus 1 later on)
1 tsp baking powder
1/2 tsp salt
2 cups sugar
2 sticks softened butter
4 eggs room temp
1 tsp vanilla
1 pint blueberries
and the aforementioned 1 cup blueberries:)


Preheat oven to 325F.
Sift the first 2 cups of flour w/ bp and salt..
Beat butter and sugar until light and fluffy
Add eggs one at a time until fluffy.
Add vanilla..
Add flour mixture..
And beat until smooth..

Mix the blueberries w/ the reserved cup of flour~
Add to batter..
Spoon the batter into a buttered and floured tube pan and bake ap 1 1/4 hrs..until golden..
Cool in pan 10mins..then on wire rack~


My Notes:)

I added 1 tbsp of sour cream:) Because I always do to cakes..pound cakes..etc..
I added the rind of 1 lemon when I beat the butter and sugar~
I added 1 tbsp of edible dried lavender blooms..
I put the cake batter in 2 smaller buttered and floured molds..
And baked in a 300 degree convection oven for ap 1 hr.

When cooled I added a lemon juice/icing sugar/lavender blossoms glaze..and a pesticide free blue pansy as the pearl necklace..
I saved the Mini Heritage  Bundt pan one for later..

Sarah..that was so nice of you..

Bon Weekend~

To me this was  a gracious Random Act Of Kindness..from one blogger to another:)

And from one daughter to a mom:)




One of my daughters went to NYC..she knew I would appreciate this:)It's true what they say..It does cut very well:)
Actually both daughters went to NYC..recently and both brought back heartfelt treasures:)

The silicone Heritage style ..but smaller version came in a kit..

It's just great..



Tuesday, August 14, 2012

Of Scones and Anemones~


Years and years ago..we went to the Sandbanks area..So so pretty..Visited the Sandbanks..famous little sites..Picton.. Bloomfield..The Waring House Inn..we even considered moving there for one breath of one moment~
We stayed at a cozy little B &;B...The Cornelius White House .and the innkeeper shared her scone recipe w/ me at that time..I use it regularly..but w/ all the Noah Blueberries I have..I made them w/ the addition of Blueberries~instead of raisins..So hot and humid this past Sunday   A.M..I went a little quickly and shaped more flatly:)they rose less..but still delish~
So good..A treat before church this Sunday~


Our Anemones are blooming beautifully albeit a bit bent over due to heavy heavy rains(at last!)~
Did I tell you? Anemones are one of my all time favorite plants in a garden..especially now~
They require no attention whatsoever once they have taken..And grace you with their beauty until September~ Bees LOVE them..and  so do I:)~

La Recette~
Courstesy  of The Cornelius White House ~ AP  1999~


Lemon Yogurt Scones~

2 Cups Flour
 2 tbsps sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 cup butter
1 cup plain yogurt
1 tsp lemon rind
1 tbsp lemon juice
1/2 cup raisins
Combine dry Ings..cut in butter and add yogurt..lemon juice,rind and raisins..(see my notes)
Stir until moistened
Form into ball..Cut to size..

Bake at 425 F for 12-14 mins..

My notes..  because of my morning trip to the blueberry farm w/ Noah and his mommy..I replaced  the raisins for fresh blueberries..and added a tad more than the recommended 1/2~cup~





They are also..pretty in pink delicious~
It was my first B &; B experience and I loved every minute of it..
I think we need to B &;B again~

Saturday, August 11, 2012

La Saison Des Bleuets~

Blueberry Season~
Thursday I went blueberry picking with one of my daughters and Noah~U~Pick~
It was so nice..I had a lot to do that day and questioned my reasoning but you never know when the opportunity will arise again..We got to Quinn Farm at about 10.AM.. and it was perfect timing..Hardly anyone there.People started arriving just before lunch..
They give you a 3 liter container for $13.00 and there is a $2.00 admittance fee..Noah and his mommy took a basket and so did I..
Rows upon rows of beautifully lush blueberry plants..
A few outbuildings..farm equipment..sweet little store..and animals to peek at and pet~!
Noah was a scream..because his mom's basket wasn't getting as full as mine as fast:)

You are allowed to snack on the bushes while picking..but Noah figured out it was easier to eat the ones in the basket:)
He kept saying:"These are Delicious"~:)
His mom kept saying Noah eat the ones on the bushes:)
With all due respect Noah helped fill his mommy's basket and mine:)

We spent about 2 hours and it flew by..

He enjoyed the labyrinth..as well as the berries..
My husband LOVES these blueberries..I had promised to make him a blueberry tart~
And of course I promised Noah to make him a pie~
He never forgets a thing ..I knew I would be held to my word:)

So yesterday..Friday..not a particularly pretty day here..I set out to make good my promises..W/ a usual tart..
But for the pies..I decided to try a new recipe and I chose Dorie Greenspan's..from her wonderful book..
Baking..From My Home To Yours..

They are so good..I made 2 little pocket hearts..and 5 mini pies..I hope he liked his monogram:)
AS for me? I have been enjoying them by the handful..and in my yogurts..
I will make something else..but not sure what yet.
I hope we get to go back next yr.
It was such a pleasant morning.Loved it~


La Recette~


Filling 2 1/2 pints fresh blueberries (5 cups) 1 cup sugar, or a little more, to taste, plus more for dusting 1/2 cup all purpose flour 1 pinch salt 1/2 lemon, zest of, Coarsely grated 1 dash fresh lemon juice, or a little more, to taste 1/4 cup dry bread, crumbs (you can use packaged unseasoned crumbs) 1 large egg, beaten with 1 tsp of water, for egg wash sugar, for dusting Directions: 1 FOR THE PIE DOUGH: Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface. 2 Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge). 3 To Roll Out the Dough: Have a buttered 9 inch pie plate at hand. You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up. 4 FOR THE PIE: Butter a 9-inch Pyrex pie plate. Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8th inch. Fit the dough onto the buttered pie plate and trim the edges to a 1/2 inch overhang. Roll the other piece of dough into a 1/8 inch thick circle and place it on a baking sheet lined with parchment or a silicone mat. Cover both the circle and the pie plate with plastic wrap and refrigerate while you pre-heat the oven and prepare the filling. 5 Getting Ready to Bake: Position a rack in the lower third of the oven and pre-heat the oven to 425°F. 6 Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed. 7 Remove the pie shell and top crust from the refrigerator. Sprinkle an even layer of the breadcrumbs over the bottom of the shell. Give the filling a last stir and turn it into the crust. 8 Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Either fold the overhang from the top crust under the bottom crust and crimp the edges attractively or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you've pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely. Using a small, sharp knife, cut 4 slits in the top crust crust and cut a circle out of the center, then lift the plate onto the baking sheet. (If you have time, refrigerate the pie for about 30 minutes. The pie can also be wrapped airtight and frozen for up to 2 months. Glaze and sugar it before you put it in the over and add at least 15 minutes to the baking time). 9 Brush the top crust with the egg wash, then sprinkle the crust with a little sugar, just to give it sparkle. 10 Bake the pie for 30 minutes. Reduce oven temperature to 375 F, and bake the pie for another 30 minutes or so (total baking time is about an hour) or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the crust seems to be browning too quickly, make a loose foil tent for the pie. 11 Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.
My Notes~ I used my own pie dough..so I am only putting the filling recipe:)

Enjoy~






Wednesday, August 8, 2012

Soul Food #133~Or, Magical Day~

Yesterday,Tuesday,brought a gift of a different nature..gifts of a different nature...Lucas was visiting and when he arrived we walked into the sunroom and I said "Lucas did you see all those butterflies"? He said :"I know I saw a lot.".Jacques and Lucas started doing their engineering:) and I left them to themselves..wanting to see if in fact all the little flying creatures in our yard and borrowed landscape were butterflies..

And sure enough they were..I have only sized four of the many many photos I took of hundreds of butterflies landing on the rudbeckias and echinaceas..and goldenrod and hydrangeas.I must have spent an hour and went back afterwards also~
By late afternoon they were all gone..but from 11.30 until at least 3.30..I felt like every butterfly of this kind lived here:)~There were literally hundreds!~Flying ..landing..such gentle creatures.I am looking forward to examining the other photos I was able to take waist deep in wildflowers..and even in my humbler rudbeckia clumps.

It's so hard to describe the feeling..Well described by Pooh and Piglet:)




Monday, August 6, 2012

Of Plums and Hydrangeas and Donna Hay~

It's hydrangea season here ..:) I love all kinds of hydrangeas..Plums also seem to be very plentiful~
My friend gave me a Donna Hay   Marie Claire cookbook and small individual plum cakes caught my fancy~

Perfect single serving sweet tooth craving fixes~



I have to admit..I added too much batter..I halved the recipe..and filled my two little bowls..But I should have added less.As in Donna Hay's photos 1/3 of the little plum stuck out so photogenically..Alas..Mine seem to be camera shy:)
Now I know..They are delicious..easy and prepared in no time!



If you have almonds..flour..sugar..  eggs..vanilla or almond extract(I was adventurous and used almond extract)..and plums..You are good to go~In a blink of an eye~

La Recette~
125 grams softened butter
125grams granulated sugar..(I used icing sugar:)
2 eggs
1 tsp vanilla extract
150 grams finely ground(to a powder) almonds
45 grams plain flour
 4 pitted plums.

Preheat oven to 200C~
Blend butter,sugar,
add eggs and vanilla then dry ingredients..
Place one  pittedplum in each small recipient and pour batter around it..
Bake for ap 20 mins.

Then..enjoy~






Saturday, August 4, 2012

Corn Season~

Our friends introduced us to a delicious little dish~
She asked me over the phone if I thought I would like a corn pesto pasta dish..Having never tried one..I said I bet I would..Because when they make something I always like it.

I was right..both Jacques and I enjoyed this dish very much and enough to make it again.
My dish was not as refined as theirs as I had no pancetta on hand so I used bacon..and I had no tagliatelle so I used linguini.
It's got that sweet salty kick of a meal I like so very much~
Corn is plentiful about now..My friend Linda mentioned to and sent me the video of how to cook corn in the microwave..for just2 corn..to make this recipe..I microwaved them together for 6 minutes.
It worked:)


The recipe for the  Tagliatelle with Fresh Corn Pasta follows..courtesy of our friends and Epicurious~
·                                 
4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
·                                  4 cups fresh corn kernels (cut from about 6 large ears)
·                                  1 large garlic clove, minced
·                                  1 1/4 teaspoons coarse kosher salt
·                                  3/4 teaspoon freshly ground black pepper
·                                  1/2 cup freshly grated Parmesan cheese plus additional for serving
·                                  1/3 cup pine nuts, toasted
·                                  1/3 cup extra-virgin olive oil
·                                  8 ounces tagliatelle or fettuccine
·                                  3/4 cup coarsely torn fresh basil leaves, divided

preparation

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.


My notes..You will find that the corn pesto is very thick..one you add the reserved pasta liquid..all will be well:)



Enjoy~  Bon Weekend~