The Column of Life

Corn eight ears(still in the husk) Bell Peppers, two red, diced Jalapenos, two fresh,diced Heavy Cream, one cup Milk, one half cup Coarse Salt and freshly ground black pepper Butter, one stick, unsalted,cut into pieces Pre-heated oven 350F 1. Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (Do this inside the bowl because it goes everywhere if you cut it on a board.) 2. Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. 3. Pour into a 9 by 13-inch baking dish. 4. Bake 30-45 minutes.

Served up with Richie Nuzzolese 1. 1 kilo (2.2 pounds) fresh Green Beans 2. 1 kilo (2.2 pounds) Grape Tomatoes 3. 400 grams (14 ounces) Spaghetti or whole wheat Spaghetti 4. 2 Garlic cloves 5. 2 small Peperoncini 6. Ricotta Salata 7. 2 tbsp. Virgin Olive Oil 8. pinch of Sugar 9. pinch of Sea Salt 1. Wash and clean the green beans, removing the tips. 2. Wash the tomatoes, cut them in half or quarters. 3. Peel the garlic. 4. Heat a couple of tablespoons of extra-virgin olive oil in a hot frying pan. 5. Add the garlic and hot peppers and sauté until golden. 6. Add chopped tomatoes and a pinch of sugar and cook until tomatoes are soft. 7. Add a pinch of salt, to taste. 8. In the meantime, when the pasta water comes to a boil, add the green beans and the spaghetti and cook for the time indicated on the spaghetti package. 9. Once cooked, drain the spaghetti and green beans well and then add to the pan of tomatoes and cook together for about one minute. 10. Cover with the desired quantity of ...