This came out really good as a side dish next to baked salmon.

Half a can of corn, half a can of peas,
Two tablespoons butter, two tablespoons cream cheese.
That's really the recipe. I know—it seems strange.
But give it a chance before making a change.

Put everything into a small baking dish,
No seasoning needed, no complicated wish.
Four hundred degrees, then give it some time—
Thirty short minutes from simple to sublime.

At fifteen, pull it out, give everything a stir,
The butter and cream cheese are starting to merge.
Then back in the oven for fifteen once more,
And wait for the magic behind that hot door.

Because corn tastes like corn, and peas taste like peas,
And everybody knows the flavor of cheese.
But somehow together, baked up this way,
They turn into something I can't quite explain.

It's creamy and savory, a little bit sweet,
The kind of strange side dish you weren't expecting to meet.
Four humble ingredients walked into the heat...

And came out tasting far fancier than anything
this ridiculously easy has a right to be.

cross-posted from: https://lemmy.world/post/51763032

The Secret Ingredient

People ask Marilyn for her meatball soup recipe.

I don't think they're asking the right question.

The real question is...

"How do you make a house smell like nobody's having a bad day?"

Well...

First invite the onions in.

They're always the first to arrive.

The garlic isn't far behind.
Three cloves.

They're inseparable.

Give them a few minutes together in the pan.

Trust me.

They've been getting along longer than most married couples.

Now the tomatoes hear everyone's having a party. They heard it through the grapevine, but don't get me started on that.

In they come.

Tomatoes are dramatic that way.

Not to be left out, the celery and carrots pile in too.

Five more minutes.

Just enough time for everybody to introduce themselves.

Then comes the beef stock.

Bring it all to a boil...

Then tell them to settle down.

This is soup.

Not a riot.

Twenty minutes of gentle simmering.

Now...

About those meatballs.

Marilyn doesn't throw raw meatballs into her soup.

Oh no.

These are honored guests.

They've already been cooked.

Think of it as letting the celebrities arrive fashionably late.

Ours are made from beef...

Pork...

And chicken.

Three meats.

One mission.

Making you wonder why every meatball doesn't get along this well.

Now, if you've got another favorite...

Go for it.

Turkey?

Wonderful.

Venison?

Absolutely.

Whatever makes your family smile.

Just be easy with the fennel!

Unless fennel is your thing.

If that's your thing...

Who am I to stand between you and happiness?

Now let those meatballs ease themselves into the soup.

Twenty...

Maybe thirty more minutes.

There's no stopwatch in Marilyn's kitchen.

Only the little voice that says,

"Yep...

They're ready."

Keep an eye on the broth.

It likes to sneak away while nobody's looking.

If the level drops...

Add a little water.

No lectures.

No judgement.

Just enough to remind the soup who's in charge.

Now...

Let's talk about jasmine rice.

It's completely optional.

The soup will never hold it against you.

But if you do add some...

It's like inviting one more really nice person to dinner.

It doesn't steal the conversation.

It just somehow makes everyone happier it came.

And when it's finally time to fill the bowls...

Do yourself a favor.

Don't ask Marilyn whether you want the small bowl...

...or the big bowl.

Trust me on this one.

Just remember...

The bowl may be bigger...

That doesn't necessarily mean you'll get more soup.

I learned that lesson the delicious way.

And that's why people ask for the recipe.

They're convinced it's the onions...

Or the garlic...

Or the meatballs.

They're wrong.

The secret ingredient has always been Marilyn.

She just insists on letting the veggies take the credit.

Ingredients

3 teaspoons extra-virgin olive oil, divided

2 large shallots, chopped (about ½ cup)

8 ounces Brussels sprouts, trimmed and halved (about 2 cups)

2 tablespoons water plus 1½ cups, divided, plus more as needed

3 medium cloves garlic, finely chopped (1 tablespoon)

8 ounces whole-wheat spaghetti

2½ cups unsalted vegetable broth

1⅔ cups finely grated Asiago cheese (about 2½ ounces), plus more for garnish

¾ cup heavy cream

⅛ teaspoon crushed red pepper, plus more for garnish

⅛ teaspoon salt

2 tablespoons thinly sliced fresh basil

Directions

Heat 2 teaspoons oil in a large skillet over medium heat. Add chopped shallots; cook, stirring often, until fragrant, about 1 minute. Add halved Brussels sprouts and 2 tablespoons water. Cover and cook, stirring occasionally and adding 1 tablespoon water at a time as needed to prevent burning, until bright green and tender, 5 to 8 minutes. Stir in chopped garlic and the remaining 1 teaspoon oil. Cook, uncovered and stirring constantly, until fragrant, about 30 seconds. Transfer the mixture to a medium heatproof bowl. Wipe the skillet clean.

Combine 8 ounces pasta, 2½ cups broth and the remaining 1½ cups water in the skillet. Cover and bring to a boil over high heat. Boil, covered, stirring occasionally, until the pasta is al dente and the liquid is nearly absorbed, about 12 minutes.

Stir in 1⅔ cups Asiago, ¾ cup cream, ⅛ teaspoon crushed red pepper and ⅛ teaspoon salt. Cook, stirring constantly, until the sauce thickens, 2 to 4 minutes. Remove from heat and return the Brussels sprouts mixture to the skillet. Using tongs, toss to coat evenly. Sprinkle with 2 tablespoons basil. Garnish with additional crushed red pepper and/or Asiago, if desired.

That's my kitchen being demolished.

Normal service will resume, if they can put it back together again!