Corre Larkin shares 2 easy comfort food recipes
Content creator and home cook Corre Larkin is sharing some of her favorite comfort food recipes from her debut cookbook, "Season to Taste."
Larkin, known as @CocoLarkinCooks on Instagram and TikTok, has built a following by sharing approachable recipes inspired by home cooking and her love of food.
Her new cookbook, out Nov. 10, features nearly 100 recipes inspired by the cuisines of Italy, France and the United Kingdom, ranging from quick weeknight dinners to comforting meals for the whole family.
Larkin joined "Good Morning America" on Tuesday to share two recipes from the book, including a creamy carbonara orzo and a comforting chicken pot pie, along with simple cooking tips to help home cooks recreate the dishes.
Check out her recipes below.
Orzo Carbonara
Serves 4 as a side or 2 as a main
Ingredients
3 ounces guanciale, cut into lardons
2 cups Weekly Bone Broth (page 51)
2 large egg yolks
1/2 cup hand-grated Parmigiano-Reggiano, plus more to finish
1 teaspoon freshly ground black pepper
1 cup orzo
1/2 teaspoon flaky sea salt
1 tablespoon unsalted butter
Directions
Cook’s note: If you can’t find guanciale, then use pancetta. Bacon, in my opinion, is too smoky for this dish.
Add the guanciale to a cold chef's pan. Turn the heat to low and cook so the guanciale can render out all its fat, about 10 minutes. If it takes less, the heat is too high. Once they are crispy, transfer them with a slotted spoon to a small bowl. Reserve 1 tablespoon of the fat for later and discard the rest.
While the guanciale is rendering, add the broth to a medium pot and bring to a boil over high heat.
In a small bowl, whisk together the egg yolks and Parmigiano until they form a thick paste. If the paste looks thin, add more cheese. Mix in the pepper; you really need freshly ground for this dish. Slowly add the reserved 1 tablespoon cooled guanciale fat while stirring the egg mixture. The fat should be cooled enough that it won’t cook the eggs.
The broth should be boiling now, so add the orzo. Stir frequently for the first few minutes so the orzo doesn’t stick to the pot. If the stock is unsalted, add a pinch of salt. Add the butter. Cook until the orzo is 2 minutes of shy of al dente according to the package instructions. Take off the heat and cover. Let sit for 3 to 4 minutes. The orzo will soak up any liquid.
Using a spoon, stir the egg mixture aggressively into the orzo. If you don't work quickly, the egg will scramble. If you work fast and stir in a little at a time, the result is a creamy, velvety carbonara. It should pour easily and not be clotted. If you think it’s too thick, add a splash of water or broth to loosen it.
Pour into wide and bowls and top with the reserved crispy guanciale bits and a dusting of grated Parmigiano.
Chicken Pot Pie
Serves 4 to 6
Ingredients
5 tablespoons unsalted butter
2 medium carrots, peeled and diced
1 large yellow onion, diced
2 celery stalks, diced
2 medium parsnips, peeled and diced
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
2 tablespoons all-purpose flour
2 cups Weekly Bone Broth (page 51)
1 cooked chicken breast, skin and bones removed and meat roughly chopped
1 cooked chicken thigh, skin and bone removed and meat roughly chopped
1/3 cup heavy cream
1 cup frozen peas
1 tablespoon red wine vinegar (or any vinegar except balsamic)
1/2 teaspoon freshly ground black pepper
1 teaspoon flaky sea salt (optional)
1 (12-ounce) frozen puff pastry sheet, thawed
1 large egg whisked well with a splash of milk or water
Directions
Preheat the oven to 400°F (200°C).
In a Dutch oven, melt the butter over medium-low heat. Add the carrots, onion, celery, and parsnips, cover, and cook until they are soft but not browned, 15 to 20 minutes. This step is essential as a huge amount of the dish’s flavor comes from these vegetables. During the last 5 minutes of cooking, add the fresh herbs. This helps release their flavor.
Remove the lid and stir in the flour. Let cook for 1 to 2 minutes, stirring constantly. Start to add the broth -- I add it in three pours. At the beginning, it will be very thick. And even after all the liquid is in, it will still be thickish. Add the chopped chicken and cream. Cover, turn the heat down to low, and cook for 10 minutes, stirring every few minutes.
Stir in the frozen peas and let them heat up for a minute or two. Add the shot of vinegar and the black pepper and mix them in well. The vinegar lifts the dish and it should taste absolutely delicious.
Now is the time to taste. You should want to just sit down with it and eat it as is, it's that good. If it needs any adjusting, do it now. If it’s bland, add salt and pepper. If it's somehow too salty, add more vinegar and a touch more cream.
Pour it all into a 9 x 13-inch casserole dish and even it out.
Roll out the puff pastry to the size of the casserole dish. It should be 1/4 inch thick or slightly less. Brush a little egg wash around the rim of the casserole dish so that the pastry sticks to it, then lay the pastry over the top, sealing the edges. Cut a small vent hole in the center of the pastry to let the steam escape. (You can also make 6 individual servings using 6 oven-safe soup bowls or gratin dishes; when I do that, I like to do a lattice with the puff pastry.) Any leftover pastry scraps can be gathered, rolled out again, and cut with cookie cutters, such as stars, to decorate the pie. Brush the entire surface with the egg wash.
Bake for 30 to 40 minutes. You need the initial heat to puff up the pastry, but if at any point the top is looking too brown, turn the heat down to 375°F (190°C) to finish the cooking. The top should be a lovely deep gold and the pastry should be completely puffed up. Let the chicken pot pie sit for at least 5 minutes before serving as it will be mouth-burning hot right when it comes out of the oven.
'GMA' kitchen picks
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Season to Taste: Comforting Recipes You Won't Find in a Restaurant by Corre Larkin
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