NEW ORLEANS —
Bacon Corn Pasta
6 bacon slices
Kosher salt
6 ears corn, shucked
12 oz. orecchiette pasta, uncooked
1/4 cup Romano cheese, finely grated, plus more for serving
3 green onions, thinly sliced
1/2 cup basil, torn, plus more for serving
Cook bacon in a large skillet on medium until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Break into pieces when cool.
Cook pasta in salted water per package directions. Reserve 1 cup cooking water, then drain pasta.
Cut corn off of the cob and place in a bowl. You should have 3 cups.
Place 2 cups of corn in a blender along with cheese, 3/4 cup pasta cooking water, and 1/4 teaspoon kosher salt; puree until very smooth.
Toss pasta with corn puree, adding some reserved pasta water, 1 tablespoon at a time, if pasta seems dry. Fold in reserved corn, green onions, basil, and bacon. Serve sprinkled with additional cheese and basil.
Coconut Cream and Raspberry Pie
34 chocolate wafer cookies
6 Tbsp. unsalted butter, melted
1 8-oz. package cream cheese, at room temperature
3/4 cup unsweetened coconut cream
1/2 cup confectioners’ sugar
1 1/2 cup heavy cream, very cold
2 Tbsp. seedless raspberry jam
raspberries for garnish
In a food processor, pulse the cookies to form fine crumbs. Add the melted butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.
Using an electric mixer, beat the cream cheese, coconut cream, and confectioners' sugar in a large bowl on medium-high speed until smooth, 2 minutes. Reduce mixer speed to low and gradually add the cream. Increase speed to medium-high and beat until stiff peaks form, 3 minutes. Spread evenly into the crust.
Working over a bowl, push the jam through a fine-mesh strainer to create a smooth paste, then dollop 6 spoonfuls around the perimeter of the pie. Drag a wooden skewer through the jam in a circle to create hearts.
Refrigerate until the mixture is set, at least 4 hours covering lightly with plastic wrap after 1 hour. Once set garnish with raspberries and serve.