Fresh Approach Cooking

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Hee hee.

If by some interesting twist of fate, the Ombudsman and I have a child, we have decided it would be best to name it Rutherford, after our 19th President, Rutherford B. Hayes. (Not that we know much about him, only that in 1876, he was elected by a margin of one - yes, one - electoral vote. Talk about controversal!)

We also get a tickle from the name because The Ombudsman's last name is pronounced (though not spelled) something akin to Ball, and we think that Rutherford B. Ball is pretty much the most rockin' name imaginable.

Good thing we aren't having children, right?

But should baby Rutherford ever come in to being, I have to say, one aspect I really and truly look forward to is the exciting challenge of choosing his/her (because Rutherford could be a girl's name too, right?) comfort food. I mean really! Talk about a control-freak foodies dream...choosing another persons comfort food! I tell ya, that lil' desicion right there must make motherhood totally worthwhile. I mean really! (Again.) What if every time your adult child gets a bit down they suddenly CRAVE - um, I dunno - BBQ'd eel like Mother used to make?

Not that I wish my (as now unrealized) offspring to be total oddballs, (that is bound to come naturally...tee hee) but there is just something so cliche about craving mac n'cheese or ice cream when one gets pouty, why not make it more festive?

For instance, I could introduce this recipe...which as an adult I have added to my personal comfort food list. If you have ever spent a prolonged amount of time in the South Pacific, you've seen it too, ya? It's the Polynesian go-to vegetarian afterthought side-dish extraordinaire. Honestly, go anywhere in Tahiti, Bora Bora, Moorea or their neighboring islands and I can promise you, this will be presented. Again, and again, and again. Until you finally get over the fact it is a bit off, and realize you too love it.

It's one of those dishes that is 100% from the cupboard and perhaps not the most gourmet. It is though, ideal for island pantries, boats at sea, and naturally, that makes it a flawless dish for moments when you are in need of comfort...the contents are easy to have on hand and can be put together in a snap.

Noodles wit Olives and Corn. I tell you, the future Rutherford B. Ball will be forever appeased with this whiz-bang delight in his/her repetoire.

It may seem like a strange combo, but it really does taste quite nice. Sweet corn, salty olives, chewy pasta and fragrant olive oil. It is comfort indeed.

So try this my peaches, and taste the joy.

1/2 pound whole wheat fettuccine
2 T. olive oil
1/4 cup onion, minced
1/2 cup picholine olives
1/2 cup corn
Green onion for garnish (optional)
salt and pepper

Bring a large pot of salted water to a boil. Cook the pasta per the package instructions.

Pit the olives and rough chop.

Meanwhile, saute the onion in the olive oil until just softened. Add the olives, warm through and remove from the heat.

Drain the cooked pasta and toss with the onions-olives. Add corn, toss and serve with additional salt and pepper and green onion as garnish (if desired).

© 2008 Fresh Approach Cooking
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© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking is guilty of infringing upon terms of copyright.

First Lady, Lucy Webb Hayes (one of the most popular First Ladies of her era) was also known as 'Lemonade Lucy', due to her strong support of Temperance.

The French Picholine is a green, torpedo-shaped and brine cured olive.

Tokyo, Japan has more Michelin stars than Paris, France.

Labels: Entree, Pasta, Vegan, Vegetarian