Never Throw Away That Parmesan Crust – It's a Superb Stock Cube – Cooking Guide
The hard ends of Parmesan cheese are the best zero-waste hack – like a cheesy stock cube, they enhance stews, sauces and various dishes, adding incredible taste in the form of savory richness and creamy texture. Stored in the refrigerator or icebox, they last for a very long time. This week’s recipe uses them in a budget-friendly, creamy corn orzo that converts a few simple ingredients into cozy fall food.
Corn and Orzo Delight
The meal was a happy accident, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish that half-bag in the pantry remaining after making a cold pasta dish, but desired a dish fitting the season. Sweet corn on the cob are one of fall's short-lived pleasures, as short-lived as asparagus, and while they are available I eat them weekly. Following this approach, I thought it would be good to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the used cores. The additional taste, paired with a cheese crust, onion, dairy spread and a splash of cream or water, turns a single cob into a hearty and very fulfilling dish for two.
Feeds two people well
- 1 fresh corn cob
- 50 grams of butter
- One medium-sized onion, peeled and finely chopped
- 2 garlic cloves, peeled and roughly chopped
- 250g orzo
- 40-50g parmesan rind – grate off and reserve any remaining cheese
- 100ml double cream, optional
- Sea salt and ground pepper
- Extra-virgin olive oil, to finish
To get the most flavour from your corn cob, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. Next, using a spoon, swiftly remove the thick, creamy residue from the cobs into a container. Put the spent cobs in a pan with 750ml water, bring to a boil, then turn down to a simmer, put a lid on and allow to simmer slowly.
Heat the butter in a second large pan on a medium-low heat. Add the onion and garlic, cook gently, mixing, for about five minutes, until soft, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, heavy cream, if preferred, and the saved corn residue, bring to a simmer and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.
Strain the hot corn stock into the pasta pot, bring to a boil, then lower to a gentle boil and cook, mixing often, for about 7 minutes, until the pasta is firm to the bite and the combination is smooth and fluid; include more water if needed. Season to taste, and serve topped with extra butter and a dusting of the saved shredded cheese.
