26 February 2011

Portobello Piccata

I love mushrooms

They're meaty, warm, and earthy. Shiitakes, oyster, button, chanterelle, crimini, porcini, morels, portobellas.... The possibilities are endless - each with their own feel and flavor yet they all still subscribe to meaty, warm and earthy.

 I do understand however, that mushrooms aren't for everyone - they have a funny texture and when I made the following recipe for my brother he just wasn't having anything to do with it. Like a good dinner guest though, he choked it down and didn't complain too much. Love you brother

John and I, on the other hand, eat these at least a couple times a month. I think they're wonderful and delicious and work as an excellent vegetarian main. I've adopted this recipe lovingly from Matthew Kenney's cookbook, Big City Cooking. Which, by the way, has proven to be an excellent resource for a plethora of recipes (Aside: Some of the ingredients he utilizes are not always readily available and often involve some serious hunting).

Portobello Piccata


Ingredients

4 Large Portobello Mushrooms.
1 C Fresh Coarse (whole wheat) Bread Crumbs.
1 1/4 C Almonds, blanched, lightly toasted and roughly chopped.
2 Tbsp Fresh Rosemary, lightly chopped.
1 Tbsp Grated Lemon Zest.
2/3 C Flour.
3 Free-Range, Organic Eggs.
3 Tbsp + 1 Tsp Fresh Lemon Juice.
5 Tbsp Extra Virgin Olive Oil (or other oil like veggie or peanut).
1 Tbsp + 1 Tsp Aged Balsamic Vinegar.
6 C Loosely Packed Baby Spinach or Arugula.
2 Tbsp Flat Leaf Parsley, coarsley chopped.
Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

First, wipe the mushrooms clean with a damp cloth, then cut off the stems as close to the base as possible.If you grip them as close to the mushroom head as you can they will ordinarily just snap right off with a twist of the wrist.

Very carefully slice off the slightly rounded top part of each mushrrom cap so that the mushrooms are as flat and even as possible - about an inch thick.

In a large, shallow bowl, combine bread crumbs, 1 C chopped almonds, rosemary, lemon zest, and season with salt and pepper.
In another bowl whisk your eggs with 3 Tbsp of the lemon juice.
In a third bowl, place your flour.


Dredge each mushroom through the flour, then the eggs, then the crumb mixture - ensuring to coat evenly in each stage. You may have to gently press the crumb mixture into the mushrooms to make it hold. Be patient if it's being a bitch. It'll work out. Set aside.

In a large non-stick skillet, heat 3 Tbsp of the oil over medium heat. Turn the heat down to medium-low and brown the mushrooms on both sides, pressing down on them gently with a spatula to help the crumb mixture stick. Cook about 5 min per side, or until they are cooked through. Watch them carefully to make sure the crust does not burn. If it begins to, turn down the heat. 

Once cooked, remove from heat and drain on paper towels.

Meanwhile, in an old jam jar or something of the like, shake up the balsamic vinegar, remaining lemon juice, and olive oil. Season well with salt and pepper. Once combined and mixed well, dress the greens very gently with just enough of the dressing to coat them lightly in a large bowl.

To plate: Toss some greens down, place a nice hot mushroom on top, and drizzle a little extra vinaigrette on top. Sprinkle with parsley and a few more almonds.

Eat.

25 February 2011

The Sprouting has Begun!

Look! Look! First ones of the year!!! They're coming!!!

Haliburton Farm's Taj Mahal Merigolds!
I've also planted and am eagerly awaiting organic and delicious variteties of:
More to come.....

24 February 2011

Food Plagiarism or Art?

Just a thought sprung from curiosity: All recipes are adapted in one way or another from other recipes. It's their adaptations that make them special and unique... Does adding or subtracting one ingredient equal a new and exciting dish? Or is that one ingredient not even significant in the grand scheme of the dish?   
My question is this: At what point does a recipe move from being food plagiarism to an original work of art?

23 February 2011

5 Local Eats Worth Biting

Spring last week...
I've really been procrastinating writing another restaurant review. While I think they're useful and as John has explained to me, they need not require 2 or 3 visits - very time consuming -  (I just want to make sure I try enough of the items on the menu to write a fair review), I really do get a lot more joy from entries involving my own food creations. Plus, I get awfully frustrated when we dine in darker rooms and my stupid phone camera won't take the pictures because there's not enough light (unfortunately, these are the kinds of rooms I prefer)...

Spring today.

As a solution and to catch myself/you up on the joints I've been hitting lately I decided to throw together a few "mini"-reviews. Essentially, they're places that I think you should go, their major attributes and/or mis-givings summarized. This is in no way an exhaustive list of the best places in town - just the best ones I've been to in the last month. In no particular order (but I am gonna say that I did save the very best for last) here it is:

Canoe Club

Canoe Brewpub, Marina & Restaurant is by far one of Victoria's staples for good food, good (strong) beer that's brewed in-house, and a relatively decent wine list - plus if you go on Tuesdays it's half priced wine by the glass! Heck yes!

 While "Canoe"  is a tiny bit over priced (in my opinion), it's got delicious food, a nice selection of menu items, great casual atmosphere, the service is always impressive, and they probably harbor one of the very best patios in town for summer sipping. It's the kind of place you can go back to again, and again, and again.... and I do.

For lunch a couple weeks ago John and I decided to go for lunch. This is what we had:

Ocean Wise Halibut Tacos with Salsa Verde & Lime ($12).
Grilled Chicken Sandwich with Oyana York Proscuitto, Avocado, Roasted Tomato,
Aged Parmesean, Arugula, Presereved Lemon Mayo & Terra Bread ($16).

Prima Strada

Who doesn't love pizza? Well, I didn't for a very long time - see? But I've gotten over all that now and these days I can't get enough. My favorite venue for this yummy indulgence has to be Pizzeria Prima Strada in the Cook Street Village. It is an absolute gem. The menu is fabulous for both vegetarians and meat eaters alike (and affordable), while the wine and beer menus have something for just about everyone. Fresh, local ingredients paired with authentic Italian ones really create a unique (and semi-healthy) experience. As my friend Sara says, their pizza is the closest on the Island to that which she had in Italy.

A word of warning though - be prepared to wait for your table. They don't take reservations and more often than not, we wait about half an hour to an hour for a table. Luckily, The Beagle Pub is directly across the street - go have a pre-dinner drink. The host at Prima Strada will take down your name and number and ring you when your table's ready. Believe me - it's worth the wait.

A few weeks ago John, Jesse, Deanna and I went for dinner. It was divine. Below is what we had:

Blue Cheese, Apple & Mixed Greens Salad ($9)

Antipasti Misti with Salume, Verdure, Formaggi, Pane, Olives ($13).

Rucola E Crudo (tomato, parmigiano, mozzarella, fresh arugula, proscuitto di parma) ($16).

Margherita (tomato, Fairburn Farms Mozzarella Di Bufula,
fresh basil) ($14.5)

Salsiccia Piccante (house made fennel sausage, tomato, mozzarella,
roasted bell peppers) ($14.5).

Stage - small plates wine bar

What can I say? Stage is in the heart of Fernwood (directly where it should be, in my opinion), it's dark, it's warm, there's brick walls, it's a small, cozy room, and the menu is to die for. There's always a colorful assortment of seasonal and local veggie and meat based options, along with an incredible cheese list. It is by far, one of the best semi-fancy restaurants in town. Again, don't bother with the reservations because they don't take em unless you are a party of 8 or more. Though, I've never had to wait long for a table. With the Belfry Theater across the street there's a constant rotation of tables. It's not cheap, but it's not going to break the bank either - unless you order your wine by the glass like my friend Krista and I did last time. That got a little pricey. But it was worth it to have the food, the drink and the company.

VERY impressive footnote: When we were having dinner last week or so, Krista and I were seated at the bar. The bartender who really knew how to time his entrances and exits happened to notice I was trying to take photos of the food - he actually reached up to the over hanging light and adjusted it so I could take my photo. How sweet is that? Good bartender man!

Below are just a couple pictures of what we had since the lighting was too dark to take anymore photos:

Sauteed Mushrooms w/ Parsley, Garlic, Sherry, Grilled Bread ($8). So simple, so good.

Preserved Lemon Risotto, Pan Seared West Coast Scallop ($14).

Bon Rouge
Oh fancy pants! Bon Rouge French Bistro & Lounge is swanky! Red, black, white - very rococco! It's just gorgeous. The food aint so shabby either. It's not the cheapest of places and it is quite meaty (as French food typically is), but there are options for veggies and if you want to save yourself 20 bucks, just go for lunch rather than dinner. Their wine menu is fair with an assortment of wines to suit anyone's palate and the service is always absolutely outstanding. It's warm, inviting, delicious and it really feels like you've just stepped into someone's boudoir. Sexy!
Three of my favorite items on the menu:

Side House Salad w/ Sweet Onion, Cherry Tomato and Goat Cheese ($7)

Crispy Game Hen Salad w/ Port Poached Pear with Walnuts, Blue Cheese and Baby Leaf Greens, Pear Vinaigrette ($14)

Amazing Truffled Mac & Cheese ($10).

Devour


Last, but definitely not least, and most recent is: Devour. A few nights ago Deanna, Jesse and I went to the teeny-tiny-little restaurant for dinner. And by teeny-tiny-little I mean TEENY-TINY-LITTLE - the restaurant has about 10 - 12 seats in the entire place with one server, and one chef. The menu is super local, super organic, super awesome and changes daily. And be prepared to go with the flow my friends! If they run out of something, they stay true to form and philosophy - there's no runnin to the giant mega-mart to re-stock the pantry. It's perfect and really how a restaurant that espouses "local" and "fresh" ought to be.

Sincerely, their way of being makes me proud to eat there. Check the website for the daily menu as well as hours. But whatever you do - go there. It. is. awesome. AND it's written daily on chalkboards - how cute is that??? (PS. Also great for the enviro instead of printing off paper each day).

The night we went it was all meat options on the menu but they were more than happy to accommodate vegetarians if requested. Below is what we had:


Vegetarian Risotto w/ Goat Cheese, Spinach, & Balsamic Reduction ($14).

Grilled Beef Tenderloin w/ Beet Puree, Smashed Yams & Stilton Cheesecake ($30).

Crispy Pork Belly, Fried Oysters & Salt Cod Fritter with roasted peppers, local greens. ($18).
House Made Sorbet with Raspberry Coulis & some sort of Caramel Pecan Tart. Yum. ($5).

There. Now go eat.

21 February 2011

Rhubarb Chutney

I'm often concerned about appropriating particular words (i.e. Chutney) from cultures that are not my own and then blasting their meaning and significance to pieces. To make SURE I wasn't doing that with the following recipe, I googled exactly what chutney is and essentially (and very briefly) it is a condiment stemming from India that is similar to Euro-based relish, only it is usually chunkier and often has a bit of kick to it - though you can adjust that to taste, as well as a sweet component.

To top off my Roast Duck Sliders I decided to throw together a quick batch of Rhubarb chutney. I didn't really know what I was doing, but it ended up just gorgeous. Sweet, tart, tangy, and perfect with the rich sweetness of the duck. Rhubarb is great to work with as it is s-l-o-w-l-y coming into season right now. There's gonna be some rhubarb cakes and pies and breads comin up soon!

Rhubarb Chutney


Ingredients:

2 C Rhubarb (fresh or frozen thawed and drained), chopped.
1/2 Medium Red Onion, finely diced.
Small Handful of Raisins.
Either 1/2 Tsp Cayenne Pepper or 1/2 a Red Chili, diced.
A Good Splash Apple Cider Vinegar.
1 Tsp Fresh Ginger, minced.
1 Tsp Fresh Garlic, minced.
1/3 C White Sugar.
1 Tsp Ground Cumin.
1 Tsp Ground Cloves.

What to Do:

In a small saucepan, heat vinegar, ginger, garlic, sugar, cumin, (cayenne if using) and cloves over low-medium heat, stirring constantly, until the sugar dissolves.

Turn the heat up to medium once sugar dissolves, and add rhubarb, raisins, (chili if using) and onion, stirring occasionally until the mixture thickens and the rhubarb is soft. This takes anywhere from 10 - 15 minutes.


Allow to cool and serve with Roast Duck Sliders.

Eat.


Reasons to Grow Food

Here in Victoria this past Saturday was The Seeds of Diversity's event, Seedy Saturday. "Seeds of Diversity is a Canadian charitable organization dedicated to the conservation, documentation and use of public-domain, non-hybrid plants of Canadian significance" (to quote directly from their website). Seedy Saturday is an annual event spread across the country on varying dates that promotes, exchanges, sells, and educates on the importance of local, sustainable, happy seeds, as well as other ecological imperatives such as honey bee production, composting, local, organic, grass fed eggs, and even cheese from local vendors such as Salt Spring Cheese company.


It's held at the Victoria Convention Center and I've been the last two years - man is it a zoo in there! But I've got all my seeds now for this Spring/Summer growing season!! So exciting!! The reasons I grow my own food (well, as much of it as I can anyhow) is because to me the specialized knowledge that goes into food production is fundamental to life. To me, being "food sovereign" is vital to our survival locally as a community as well as globally as a species. Within that, it comes down to what we can do here, and now, to secure that state of living and being. Of course, the issues involved with growing food are massive and complex - interweaving intersections of race, class, ability, access, etc... and all the other facets of our lives that provide us (or don't) with the tools, resources, and time to grow our own food. To sum this up quickly and cleverly (is that a word?), I found this article from Grist.org - it's funny, accessible, and really complicates this question of why we grow our own food. I could have directly linked to the article, but it was just so awesome - I had to have it all for myself! Written by Susan Gregory Thomas (a.k.a. Broke-Ass Grouch), here is:

Memo to ecovores: It’s cheaper being green.

Chickens can also keep your hands warm
when its cold out.
Photo c/o Broke-Ass Grouch
"Listen up, locavores, opportunivores, dumpster-diving fermentation fetishists, and Dave Matthews Band fans: A great many of us live by the same ecologically sound principles that you do. We, however, are not doing so because we nurture an abiding desire to "create choices" for ourselves or to "live intentionally." We don't have any more than a passing interest in "sustaining biodiversity." We are known as poor people.

We grow our own fruits and vegetables because we can't afford to buy them at the market, never mind green co-ops. We make our own bread because it costs a quarter, and the good kind at the store is $4. We knit, sew, and "upcycle" our clothes because we have no choice. We could go on family vacations for what you guys spend on Seventh Generation and Mrs. Meyers cleaning products every year.

Allow the author of this bilious vituperation to introduce herself: The name is Broke-Ass Grouch. Broke-Ass does not live in the housing projects -- which are around the corner from the little house in the ghetto where she resides with her three children. But with her annual income lying safely below the poverty line, she'd qualify. She also qualifies for food stamps -- excuse me, "SNAP." That's right, revenuers, dress it up in something perky. But you try filling out impossible forms, standing in interminable lines, and being subjected to the degrading interviews of people who exact unfettered pleasure at disemboweling your financial ruin, and believe me: "SNAP" emerges as an exquisite understatement.

Friends, it sucks to be poor. Just ask most of the world. Most of us would be psyched to have a job that would pay us enough so that we didn't have to clear chicken shit out of our yards, buy prison-sized bags of flour to make bread, and DIY every damn thing. We are the original frugavores, sans the media coverage. The awesome Gustavo Arellano, who writes the "Ask A Mexican" column for the Orange County Weekly, summed it up on American Public Media's "Marketplace": "When young professionals and the socially hip raise chickens in their backyards, newspapers do articles with slideshows," he commented. "When us Mexicans do it? People call code enforcement."

Now, to be fair, Broke-Ass Grouch is neither Mexican nor was she poor until three years ago. Like many of you good-doers, Broke-Ass was raised by middle-class intellectuals to be a middle-class intellectual, and graduated from a snooty liberal arts college. Also, like many of you, she spent her career working at high-status, low-paying, terminally insecure work.

Circa 2008, however, Broke-Ass realized what an errant dumbass she had been to have accepted the counsel of her educated, middle-class parents and teachers who said, "You can do whatever you want when you grow up, honey!" The bald foolishness of that privileged ethos became harrowingly plain when the housing market collapsed, and along with it, the economy.

Broke-Ass Grouch, like many in America, found herself abruptly cashless. Like many of the heretofore liberal elite, she had been trained exclusively in a non-essential trade (writing for a living), and thus had no marketable value in the general economy. Having lived a life of unexamined comfort and self-satisfaction, Broke-Ass now found herself with never more than $37.68 in the bank, and three little children to support (though she did count herself extravagantly lucky that her two older children's father sent them to private school, and that her 12-year-old used minivan hadn't collapsed in vapors -- yet). She began to see the primacy of McDonald's Dollar Meal and rifling through the bargain bins at Walmart, searching for tube socks and jeans made by 7-year-olds in Bangladesh for a dime a day.

But she couldn't do it. Again, like many of you, Broke-Ass wanted to feed her children wholesome, unpoisoned food, and still thought that it was bad to exploit the world's poor to increase corporate profit margins. Plus, she still wanted her children to know the virtues of the liberal arts phenomenology -- the unalloyed pleasures of reading, thinking, investigating, experimenting -- even though said phenomenology had dumped her by the side of the road in middle age and left her for dead.

Thus commenced Broke-Ass' Walden Pond revolution. She did not enroll in a cooking class (no money); she did not have a fancy kitchen (she lives in a little house in the ghetto). Recently divorced and with no funds even for a damn cookbook, Broke-Ass got free recipes and followed the instructions, often shamed by such bourgeois commands as "use your mixer's paddle attachment." Fuck you and your yuppie paddle attachment. If you asked someone for a paddle attachment in my neighborhood, you'd be in for an ugly surprise.

Figuring that peasants in 5th century Siena used a big old spoon -- or plain old hands -- and everything came out okay nevertheless, Broke-Ass gave it a try. She made bread; scones, muffins, biscuits; crackers. No big deal. At all. It was money in the pocket, and her children ate delicious food that they helped make. Awe. Some.

She learned the same thing about growing fruits and vegetables: Anyone can grow shit themselves. Anyone. Broke-Ass was sick of reading about kids who just graduated from art or architecture school manning their self-righteous food-coops with heirloom everything; looking down on everyone who wasn't raising bees on their rooftops in Brooklyn. To Broke-Ass, it all smacked of Marie Antoinette playing shepherdess with her ladies at the Petit Hameau at Versailles. You don't need to have white-kid dreadlocks, a degree from Bennington, or any more than a passing interest in limiting your carbon footprint to raise your own crap. You just need to be hungry.

Broke-Ass was, admittedly, lucky. Her little house in the ghetto has a yard ample enough to grow a shitload of stuff: beets, kale, chard, squash, green beans, apples, pears, every herb you can think of and some she didn't know about until she said, "Why the hell not?" The schmuskies pick produce when ripe. Broke-Ass ordered mail-order chicks to raise as egg-producers, and they worked! Now, Broke-Ass can offer turbo Omega-3 nourishment, and her schmushkies have a gaggle of farm pets that they feed and play games with, such as "Fly, chicken!" (Relax, PETA -- no one is forced to fly here.) The whole situation has rendered the Broke-Ass compound into Little House on the Prairie meets Do the Right Thing.

Broke-Ass' biggest revelation in terms of self-sustenance has been: There is no big deal about any of it. It needn't reflect a philosophy. As Maslow's Hierarchy of Needs reminds us, philosophy is a non-issue when you're after food, clothing, and shelter. Since Broke-Ass was raised in a household that stipulated memorization of Donne sestinas as allowance chores, she had never learned shit about the finer, or coarser, points of domestic life maintenance. But arriving in middle age dead broke with three children, she learned that feeding a family on whole grain fumes was easily as complex as a sestina -- and just as revelatory -- but not symbolic.

Which is better. It is real. Vive la revolution."


In case you wanna link to the article, here it is.

Photobucket



This post is linked up with The Gallery of Favorites via the 21st Century Housewife.

17 February 2011

Roast Duck Sliders

You remember them, don't you? In the park, on Sunday afternoons... You'd toss them bits of bread or grain and watch their little webbed feet waddle up the bank of the pond in a frenzy for whatever you had to offer that day. I remember they even used to chow down on the last bit of my ice cream cone.. Quack Quack, little tails fluttering to and fro in the wind... Only to be chased down by some adventurous small child or rambunctious canine who'd brave the potential wrath of an angry beak.... I'm talkin about ducks, people! Even as an adult, on sunny afternoons I still like to go to the park with half a loaf of stale bread and feed the little guys. They're always happy to see me - or rather, happy to see my bread. And it's a little sick, but I get a little bit of a charge every time they gobble up those little crumbs while I think.... I'd like to eat YOU.


Yup, I eat the duck. Not the ones in the park, of course. That wouldn't be very nice. And probably not too healthy, either. No, I get my ducks farmed and happily raised from a local producer. And while I had a few issues chowin down on the little guys at first (they're so cute! Little Quackers!), the luxurious, rich, sweet flavor of the meat sucked me right in. I can honestly say, as of this moment, duck is by far, one of my most favorite things to eat in this world.

For dinner last week, I cooked duck at home for the very first time. I have to admit, I was a little intimidated. But once I got into it - it became super easy (though it was certainly time consuming!). I had initially planned on making duck confit - which is when the meat from the duck is cooked in its own fats and it gets super duper tender and beautiful and rich - but what I didn't realize is that it is a multi-day process. There's curing, and trimming, and rendering, and sitting, etc... It takes a while and I had the duck ready to go that day! So instead, I opted for a much more simple but equally delicious plan: Roast duck sliders. Oh yes, please!

Duck is quite a fatty meat so you have to take the time to make incisions in the fat every hour as you turn the duck but you end up with beautiful crisp skin and an entire cup or so of duck fat (to be used stored in the fridge and used at a later date). Just make sure you're home for the day, chillin, reading, drinking wine, and you will be in for a treat! OH! And make sure you have enough duck to feed whomever it is you want to feed. One duck = 2 to 3 people.

Roast Duck Sliders


Ingredients for the Duck:
1 4lb Duck, fresh (or thawed if frozen).
1/2 Onion, peeled & halved.
3 Cloves Garlic, peeled.
1/2 Orange, washed & halved.
Some Fresh Sprigs of Thyme, Rosemary and Sage.
Extra Virgin Olive Oil.
Sea Salt & Fresh Cracked Black Pepper.

Ingredients for the Sliders:

6 Slider Buns (In Victoria, you can get them at Thrifty Foods on Quadra/McKenzie for sure).
A Bunch of Fresh Arugula.
1 Batch of Rhubarb Raisin Chutney (Recipe to follow shortly).

What to Do:

Alright! Slider Duck Time! Preheat your oven to 300 degrees F and get out a roasting or baking pan and a rack that fits inside it to keep the duck off the bottom of the pan and out of its own fat.

Rinse the little guy off and make sure you take out any innards (if there are any - there weren't in mine, Though John did have to hack off the neck). Then pat dry with paper towels.

Lightly oil the outside of the bird with some olive oil. Salt and Pepper both the inside as well as the outside of the duck generously. Stuff 'em with the onion, garlic, herbs, and orange and tie his little legs together (it's called Trussing).

Next, I recommend following the directions from The Hungry Mouse. She does a beautiful job of illustrating and describing step by step (with pictures!) about how to finish preparing and roasting the little guy. Just follow the basic instructions and omit the glaze. So good!


Once your duck is cooked and you pull him out of the oven to sit - you can prepare your slider buns:


First, you want to toast your buns! (hehe)... I used my BBQ, but if you don't have one, you can broil them in the oven. For BBQ: Set the heat to medium and gently baste the insides of the buns with a little olive oil and place face down on the grill. Close the lid, but watch them! They burn quickly. Once toasted, remove to cool. If broiling, do the same, only lay them face up so the heat hits the insides of the buns.

Now to assemble your sliders, lay some arugula down, a decent amount of duck (I really just tore into mine with a knife - though you could google how to do it properly), and top with the rhubarb chutney. Serve (SO GOOD)!

Served along side the Polenta Fries with "Authentic" Italian Tomato Sauce

Eat!

12 February 2011

Polenta Fries

Have you ever heard of a slipper chair? I discovered them a year and a half ago as I was surfing Used Victoria to refurnish the house. I friggin love them. They're beautiful little chairs... Quite tiny, really. Great for small spaces! And so cute! And surprisingly comfortable. After I got one, I needed another, and another, and another.. It got to the point that I couldn't stop myself and ran out of room for them. It was becoming a problem. In fact, it became a running joke that I needed my own separate slipper chair gallery room. Oh, HEAVEN! Yay for the capitalist machine that propagates my need for the little guys, right? Oh dear. But at least I'm buying second hand! (Or maybe third or fourth, you never really know with Used Victoria). Here is my current collection (I've managed to narrow it down to four):





You know what else is beautiful, and little, and cute, and great for small spaces, and surprisingly comfortable? Polenta fries.

Now, I realize I just did a post on fries - but these were just so tasty I had to post them ASAP. And you have to taste them, ASAP. Polenta is surprisingly simple to make and it's delicious. In case you don't know what polenta is (since most people to whom I say "hey! I made polenta the other day!" ask me what it is), it's cornmeal. The Northern Italians often use it as a substitute for pasta and I describe it as a mealy, starchy, substance kind of like mashed potatoes but with more texture and color. You can make really soft polenta or you can make it more dense by using less liquid. It's extremely adaptable to flavor variations as well - so once you get your batch mixed up you can pretty much toss  in anything you like to enhance it's otherwise basic flavor.. I added Parmigiano Regganio cheese, some chopped Kalamata Olives and a bunch of diced Sundried Tomatoes. It was a flavor explosion! Here's how you do it:

Polenta Fries




Ingredients:

1 1/2 C Fine Grind Cornmeal.
2.5 C Water.
2.5 C Stock (Chicken is good, but Veggie also works).
3 Tbsp. Butter, room temperature.
1 Tsp Sea Salt.
1 Tsp. Fresh Cracked Black Pepper.
1/2 C Parmigiano Reggiano, shredded.
1/3 C Kalamata Olives, chopped.
1/3 C Sundried Tomatoes, diced.

What to Do:

Line two baking pans (about 9X13) with parchment paper.

In a decent sized sauce pan bring liquids and salt to a simmer (but don't boil).

Add cornmeal in a slow steady stream so not to clump, whisking continually.

Chuck in the butter and pepper. Continue stirring for about 10 minutes or until the polenta is the consistency you want it and is pulling away from the sides (if you want it firmer add more polenta or if you want it softer add more liquid). Throw in your olives, cheese, and tomatoes in the last 2 minutes of cooking.

Pour mixture out into baking pans and spread evenly so it's the same width all the way across. It should be about an inch or so thick.


Put in the fridge to cool. Once cooled (about half an hour or so), preheat your oven to about 400 degrees F. Remove the polenta from the fridge and pull out of the pan by the parchment paper. Slice it into sticks/fries.

On a lightly greased baking sheet (why not use the one you just had it in to begin with?), lay the fries out in a single layer and sprinkle with salt and pepper.

Bake 20 minutes in the oven, flip, and continue for about 15 minutes more. They will be golden and a little crispy on the outside but still soft and yummy on the inside.

Serve with my homemade "Authentic" Italian Tomato Sauce

Eat.

07 February 2011

Garlicky Oven Fries

Okay, I've gotta make this baby quick (that's what she said!).... I've got school work to do and thus don't have much time for writing today... Some might argue that maybe then, I should wait to post till I can do it properly. I say, there's always another time for rambling on about various food-themed crap. So, I'm gonna give it to ya quick and dirty today. Oh yes.

French fries are delicious. And usually, terribly un-healthy. Tons of genetically-modified tubers, deep fried in a vat of fat and salted to high oblivion. But so, so delicious.... Aiming for a little more health-conscious version, I adopted this recipe from the Vegetarian Times a couple years ago. And haven't looked back since. So, here it is, crispy, garlicky, amazing oven baked french fries!

Garlicky Oven Fries


Ingredients:

2 Lb Organic Russet Potatoes (if you can find them), peeled and cut into 1/2" thick wedges.
3 Tsp Canola Oil.
2 Tsp Extra Virgin Olive Oil.
5 Cloves Garlic, peeled and coarsely chopped.
T Tbsp Fresh Flat-Leaf Italian Parsley, chopped.

What to Do:

 Place oven rack in lowest position, and preheat oven to 475°F. Coat baking sheet with cooking spray.

 Soak potatoes in bowl of very hot water for 10 minutes. Drain, pat dry (well), and return to dry bowl.


Meanwhile, heat canola oil, olive oil, and garlic in saucepan over medium-low heat. Cook garlic 2 minutes, or until it begins to brown. Transfer garlic to small bowl with slotted spoon.

Pour oil over potatoes, and toss to coat. Season with salt and pepper. Arrange potatoes in single layer on prepared baking sheet. Bake 20 minutes, or until potatoes are golden on bottom. Turn, and bake 10 minutes more, or until golden and crisp.


Meanwhile, stir parsley into reserved garlic; sprinkle over fries. Season with salt and pepper (and if you're feeling a little special, maybe a little drizzle of white truffle oil), and serve immediately.

Eat.

03 February 2011

Let's Play a Game...

If you were any food in the world, what would you be? And why?

Why yes, those are my amazing artistic skills put to use...

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