Fried Polenta Topped with Mushrooms & Goat Cheese

Oh, how I love mushrooms.  Oh, how I love polenta.  So, is it any wonder that, oh, how I love this appetizer.  I have made these tasty bites for many an occasion. Be it a formal dinner party, a buffet for a crowd or a simple first bite to a meal. They look impressive on a platter, but they are even more pleasing to the palate.  

You've heard me rave about polenta before.  It can dished out in an abundance of ways.  Creamy and soft, molded and fried.  For breakfast instead of grits or crumbled up on a salad instead of croutons.  As an app or a main meal. Some foods are just like that, they give and give like the famous tree in children's book, The Giving Tree.  "Here boy, take my stone ground corn and make magic with them."   I love that book, and I love polenta.  Did I say that already?  Well, I do.

Keeping with the abundant uses mode, you can top polenta with other veggies or even proteins like shrimp or pulled pork.  But today's recipe features earthy mushrooms. That's what I had available, so that's what I made.  I only had Creminis on hand but I have made this with a combo of mushrooms.  I implore you to explore and mix and match to suit your taste buds.

Ingredients

2 c polenta
2 T butter
6-7 c mushrooms, sliced
2-3 garlic cloves, sliced
1/3 c parsley, chopped
1 T rosemary, chopped
Magic 3 (Olive oil, salt, pepper)
Lemon zest
7 oz goat cheese
 

Instructions

Cook the polenta according to the package.  Whisking as you slowly pour it in to avoid any lumps.  

Once it is cooked and reached a thick consistency, add salt, pepper to taste and stir in the butter until melted.

Then pour the polenta out onto a buttered baking sheet.  Using a spatula, spread the polenta evenly out.  I usually use a larger sheet pan so the entire polenta base is thinner.  But I was at my mom's house and her pan was smaller, so these were thicker.  In the end, I liked the size of these. You can choose the thickness according to whatever floats your boat.  

Since I was taking the photos, I enlisted my mom to help out with the action shots. It's fun cooking with her.

Spread it out to create an even layer.

Once the polenta is evenly spread, cover it with plastic wrap and allow it to set in the refrigerator. Meanwhile, start cooking the mushrooms by adding 2 tablespoons of oil to the pan.  I like using a cast iron pan as it retains high heat and gets a good sear on the mushrooms.  The key to mushroom cooking is let them cook on one side without moving them around.  This allows them to get nicely browned.  Also, salt them when they have browned.  If you add salt too early to the cooking process it makes the mushrooms release water.

I also cook mushrooms in batches in order to avoid crowding the pan.  Too many reduces the pan heat and they begin to steam instead of sear.  Once all the batches are done, remove the mushrooms and cook the garlic, rosemary and parsley in more oil.  Then add to the mushrooms.  I grated some lemon zest over the mushrooms which brightens the flavor.  (you can also zest more once you assemble the whole dish.) Set aside while you continue preparing the polenta.

Once the polenta is firm, cut into squares or use a cutter.  I was going to cut these into my usual small squares using a knife, but I found a round ravioli cutter in one of my mom's drawers and thought it would be fun to use especially because it had a scalloped edge. 

This time I got my sister, Alyssa, to help with the action shots. Of course, using a square cutter or a knife will eliminate waste, but I liked the rounds.

And don't worry, I didn't waste all the leftover cut outs. I fried them up and added them to my salad.

Using the same cast iron pan, add oil to coat the pan and fry the polenta rounds in batches until crispy and golden brown.  These are already cooked, so you just want to get them crispy.  Remember, varying textures make food more interesting.  Crunchy outside with soft inside.

Once done, place them on a baking sheet, so you can keep them in a warm oven until all have been fried.  Then top them with dollops of goat cheese, and with a spoonful of mushrooms.

You can see that some of the rosemary from the cooking the mushrooms snuck onto the polenta. That is less of a problem and more of a blessing.

Little drops of goat cheese to add creaminess to the crunch,

Make the platter look pretty by using the rosemary sprigs as adornment.

We had some roasted red peppers also as an appetizer.  It made a wonderful partner to this earthy, crispy bite.  

Side note:  Using a 2" ravioli cutter,  I got about 18-20 pieces.  You can get more if you cut the pieces smaller and in squares.   Also, this is an appetizer than can be prepped ahead of time.  You can make, and even fry the polenta ahead of time.  Then when you are ready to serve, pop them in the oven to warm them up and assembly.  Enjoy polenta, the giving tree of corn!

Pretty in Pink Salad

Inspiration can leap out at you from anywhere.  Literally, anywhere.  And in any form.  Sometimes I spot something curious and it motivates me to write a children's stories.  Other times I see items and envision how I can transform them into something useful.  Then, there is of course, the spying of food that inspires me. And that's how it went down this past week while shopping in our local Italian specialty market, where I happened upon the most stunning lettuces.  I had never before seen pink lettuce. Or white lettuce with magenta flecks. 

Did you ever???

Figs upon figs. There was not a one leftover.

I was intrigued. I was compelled. I just had to have them.  In my basket they went.  I figured I would make a big lunch salad for myself.  But as I waited, patiently, on the line of inefficiency, (remember, this is the same Italian market where we picked up the rack of pork the week before. Slow and slower is their mantra.) I spotted burrata. The lettuces seemed delicate and a good potential partner for burrata.  A few dishes down in the same case I eyed imported figs. My dad simply adores figs, so those were a must buy whether for the salad or just for him to eat.  But I pondered this combo more as I noticed a nearby plate of roasted beets.  And there is was, laid out before me, one piece of this salad puzzle fitting together with every step I took.  Inspiration leaped out in front of me with an exact plan for how I would showcase these lettuces.  Lettuces that seemed more like flowers than vegetables.  This would be a dainty palette blend of soft pinks and magentas.

The additional line up to accompany the lettuces.

Ingredients

Baby lettuces (if you can find these pink hued ones, great.  If not, go with softer ones like Butter lettuce)
3-4 beets, roasted
2 pints of fresh figs, halved
1 stalk of celery, sliced
1 Burrata cheese
The Big 3 (olive oil, salt, pepper)
Dressing
3 figs
2 t Champagne vinegar
3 T fresh lemon juice
1 t lemon zest
1 small garlic clove
1.5 t salt
1/8 t pepper
1/2 c olive oil 

They literally look like flowers. So stunning, I can't take my eyes off of them.

instructions

Start with the beets because they will take the longest.  You can even do this part the morning of or the day before.  Cut off the long leaves and scrub the beets.  Place them in tin foil on a baking sheet, then season with the Big 3. Close up the tin foil to create a package.  Roast at 375 for 1-1.5 hrs, depending on the size of the beets. They should be fork tender. 

Beets awaiting their steam bath by way of oven roasting.

While those are roasting, you can prepare your salad platter.  With such strong and gorgeous colors, it would be a shame to mix them all together.  These need to stand on the own to showcase their beauty. Color blocking was the way to go.  Arrange how you like but here is how I played it. I let the shape of the leaves help dictate the form, which naturally mimicked flowers.  

Look at those colors. Sweet and pink and oh so dainty.

Since burrata is an extremely fresh cheese, it's best to place this in a separate small bowl, then nestle it in between the lettuces.  Once your guests cut into it, the creamy center will gush all over.  

The burrata looks like a big ball of mozzarella, however, it's creamy insides are the best surprise.

Make the dressing in a mini blender by placing the figs, garlic, vinegar, lemon juice and zest and buzz together.  Add salt, pepper and oil for the final buzz.  Set aside until ready to dress the salad.

After the beets are done, let them cool so you can peel their outer skin off and slice them.  Arrange in a fan like fashion, and then tuck them into the salad, around the bowl of burrata.  Then place the figs around. 

Roasted to perfection, beets are hearty yet mild enough for this salad.

Slice them and then fan them out to follow in that flower like theme.

Color blocking making it's statement.

Once you have the salad arranged as you like, pour the dressing over top.  Then drizzle with an aged balsamic. 

Photo Credit: lookasithappens.me

Of course, you could just cut up all the lettuce, beets and figs and toss them all together.  I think it would be lovely that way too.  I just felt like having each color burst off the plate, spring-ing to life with joy.

With all the different hues, it was pink and pretty...and good. Pretty good. 

A Belly Full of Pork

What happens when your Cuban-Spanish hubby abides by your vegetable eating habits day after day?

A darn gone crazy hankering for animal meat is what happens.  That's how he woke up this past Sunday morning.  With meat on the brain and a little piggy whispering in his ear.  Immediate attention needed to be paid. So no time was wasted.  We hopped into the car with a serious plan to calm the urge.  Luckily for us one of the best places 'round these parts to buy good meat is literally down the street at our local Italian market. We love their fresh, top quality products, but truly despise the lines and long wait. Efficiency is not their strong suit. Quality is, so we wait.

With carrots, celery, tomatoes and the all important pork chops in hand, we headed home.  JuanCarlos' plan was to make a pot full of pork goodness to fill his belly aching.  The ingredients might be familiar as this dish employs the same basic premise as Osso Bucco, or stew or any slow cooked one pot meal. The art of cooking it a long time allows all the flavors to melt down into magic.  It is an easy, cut 'em up, cook 'em, one pot wonder. 

In true team sport form, JC and I took turns prepping the dish and taking the pictures. So enjoy both our hands in the shots.  It was a fun way to start our Sunday together.  This recipe makes enough for 6-8, so super good fortune that my sister was coming for a few days.  Tasty pork chops for lunch and dinner.

Ingredients  

2 racks of pork chops
2 large onions, cut in thirds
3-4 carrots, large dice
3-4 celery stalks, thick slices
5-7 Campari tomatoes, cut in half
3 garlic, smashed and chopped
1 c fresh parsley, rough chop
1 c San Marzano whole tomatoes
8 oz water
3/4 bottle wine (Red and/or White)
1/4 c fresh sage, rough chop
Magic 3 (olive oil, salt, pepper)

 

Instructions

Prep all your ingredients. Add oil to the large dutch oven or heavy duty pot and toss all the vegetables in (onions, carrots, celery, garlic, fresh tomatoes).  Sauté all them for 5-7 minutes. 

Season the pork with salt and pepper and sage.

Once the vegetables have softened slightly, add the canned tomatoes, wine and water then nestle the pork in this flavor filled bath. Add the chopped parsley. Raise the heat and let it come to a boil.  Once at a full boil, cover with the lid remove from the stove top and place in a 325 degree oven for 2 - 2.5 hours. 

The vegetables will get soft and almost dissolve to become part of the rich and sweet tasting sauce.

The pork will be fork tender. You can serve it family style in a large platter floating among all the vegetables and juices.

Or plate it up with a side of greens such as broccoli rabe, or broccolini. 

For a starch, go ahead and make some pappardelle or mashed potatoes.  This is a hearty, rich dish and it deserves to be adorned properly.

I sound like a broken record but this is an ideal dish to make for a dinner party as it feeds a hungry group. Can be made ahead and will be loved by all. And if you need an alternative to lamb for Easter meal, maybe give this a go. It will resolve any need for a belly full of pork.

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Saturday Dinner Party - A Nod to the Mediterranean

A nod to the Mediterranean using a Provencal tablecloth. Simple. No fuss.

We are in the midst of planning a trip to the South of France.  In our research, food and wine keep popping up frequently.  So much so that JuanCarlos has taken to buying only French wines at the moment.  Getting his palate ready, I guess. 
I'm getting mine ready by dreaming of Mediterranean flavors. So with plans to host a Saturday night dinner party for our friends, Donna and Jeff, it made total sense to devise the menu around that theme.  It's easy to cook for them. They are food lovers, too, and enjoy a wide variety of food.  Well, except that Jeff isn't quite that fond of spinach or squash, which believe or not, were both on my original plan. I had my heart set on making fish en papillote using carrots, zucchini and spinach. But no biggie, there are so many other ways to go.  I could still make fish en papillote, but minus those two ingredients. Thinking cap on, I would spiritually fly myself to the Mediterranean and envision some ingredients.  I had capers, olives, tomatoes which all fell right in line with that theme. It seemed even more fitting since Jeff and Donna have been to France numerous times, plus they are planning a trip to Italy in June.  Yet another cosmic nudge toward a Mediterranean mood.  So, mind made up. Plan in place. A celebration was in order, not just the flavors of the region but the style, too.
Starting with the table setting. 

I pulled out a tablecloth that had olives, sunflowers and tones of green, all of which are reminiscent of the Provence region of France.  I added deep olive green, velvet placemats and playing off the yellow tones, I used gold rimmed dishes and draped a triple pointed folded napkin slightly askew. Simple, elegant but not too fussy.

All keeping in the same tones. Greens play off the yellows and reds. Even the water glass is green and gold.

The Plan:

• Table setting with a Provencal tablecloth

• Keep appetizers to a few simple bites in the bistro style

• Main course featuring fish with Mediterranean flavors, potatoes and salad

• Dessert: true European style - Cheese platter

For appetizers, I thought a fun intro to the meal would be small pressed sandwiches accompanied by marcona almonds, olives marinated with herbs de Provence and cornichons.  The mini sandwiches were made with a combination of cured meats/cheese and leftover pork loin & onion jam. 

Plus a little twist on an old classic; Pigs in a Blanket, served up by using mini spicy Spanish chorizo wrapped in puff pastry and a side of whole grain and dijon mustard mix.

Lastly, a bite from the sea provided by marinated boquerones served on a crisp, cool slice of English cucumber.  

These offerings were just the right amount to get us started.

A panini press gives a nice warm crispness to the bread and melts the cheese.

Despaña Brand Mini Chorizo

Cut strips of puff pastry

Roll 'em up in their blankets

The puff pastry adds a buttery flavor that complements the spice of the chorizo. These are a more grown up way of serving Pigs in a Blanket. Adding a nod to France, I mixed up whole grain mustard with dijon for dipping. Marcona almonds and cornichons for crunchy, salty bites.

Boquerones are fresh anchovies. I marinated them in crushed garlic, olive oil and parsley. Then placed them atop an English cucumber slice.

All appetizers were prepared ahead of time and kept in the fridge till right before serving. I made the sandwiches and wrapped them in plastic wrap. Then pressed them when our guests arrived.  The boquerones were assembled and plated earlier in the day. So all I needed to do was place them on the table.  My adult version of Pigs in Blanket were cooked right before they were due to arrive, so those were warm and ready to go. These small bites created a relaxing, no fuss vibe giving us a chance to sit, chat and catch up before the main meal.  Many a moon ago, Donna and I had blood orange cosmos at the Royalton NYC.  It seemed only fitting that we serve up a similar cocktail to start... just for old times' sake. As we nibbled, we sipped on Blood Orange Martinis made by the deft hand of my hubby, who lovingly squeezed all the citrus and mixed this drink to perfection.  

A mix of blood orange, lemons, limes, vodka and simple syrup.

Squeeze them all into a bowl and include some of the pulp.

I love the bright color and flavor of this drink. So fresh. So delicious. Goes down so easy. Now that's AMORE!

Dinner was also prepped ahead of time, stored in the fridge and then pulled together before serving.  The real nod to the Mediterranean came in the flavors used for the cod. I like using the en papillote method (cooked and served in paper wrapping) because it cooks beautifully. It's easy to prep, and each guest gets their own portion. I have made fish this way numerous times using different vegetable combinations. Not going with my original plan of zucchini and spinach, I needed some inspiration and found a recipe using grouper with capers, red pepper, tomatoes, kalamata olives and lemon.  I immediately knew that combo was the perfect way to go since I had most of the items save for the red pepper.  I took my cues from the recipe photo but used my own amounts. I also used cod because it was the freshest at the market.  I swapped the red onion for yellow, and eliminated the garlic and red pepper flakes. Although, I made modifications, this isn't my own, so if you want to follow the recipe to a tee, click here.

Using the mise en place method of cutting all ingredients, and getting everything ready makes assembly much easier.

I place the parchment paper right on the baking sheet and built up the flavors.  Then folded the paper into a packet and built the next packet. I put two on each pan, then placed the whole baking pan in the refrigerator.  Once we were done eating our appetizers, I placed the pans in the oven to bake for 20 minutes.

Fresh, clean and ready to make a pocket full of Mediterranean yum.

Simply fold the edges around to create the pocket.

For side dishes, I made Potatoes Anna turned Potatoes Dana, crispy kale/caramelized onions and Baby Arugula salad with oranges, tangerines, red onion, chopped marcona almonds with a orange/lemon vinagrette.

Slices and slices is what creates layers of potato for this dish.

A slice of layered potato goodness.

Peppery bite of arugula is balanced by the sweetness of the orange with the crunch of the almond.

Baking en papillote allows all the juices to delicately poach the fish and vegetables together. A harmony of Mediterrean flavors.

Of course, French wine was served. Beaujolais Blanc and Chateau Saint Roc Cotes du Rhone.

Finishing off the meal with savory flavors of a full cheese board was perfect way to end the evening.  Cheese selection of Époisses, Sofia, Majorero Pimenton surrounded by fruit and sweet condiments all enjoyed in front of a roaring fire.  

We had a wonderful time together with friends with love, savoring food that paid homage to places we all love.  Pick a country or a region and honor it by creating a menu to share with those who love it too.  We're glad we did.

Jammin' Onion Jam

The Power of the Onion – And I don’t mean Odor
 
Onions; oh, the sheer beauty of them. Now, before you get all crazy on me and say that they give you bad breath and gas, please remember that they give you so much more.  Their versatility spans from the savory to the sweet. With layers upon layers of translucent rings, they are a super hero of flavor.  They come in all sizes and stamina. And as if that weren't enough, they are a powerful anti-inflammatory with the hallmark flavonoid antioxidant, quercetin. What the heck is that?  I'm not exactly sure but it sounded interesting and important.  Seriously though, they are really good for you.  Don't take my word, and to avoid getting all scientific technical on you, check out this link for more health info.
 
As a supporting team player, adding onions to a dish can really boost up the flavor.  I add them to so many of my dishes, but I also feel that they can be the star, too.  Here is one of my favorite ways of serving onions. Jamming up the onions to make them sweet. (I bolded that line because you will probably read it again and again with future onion ideas, as they are like children, there really are no favorites, I love them all the same.)

Onions are made up of almost 90% water with 4% sugar and 2% fiber.  We are going to take full advantage of that 4% sugar and help it along to make jam.  Of course, we'll need a few other items to coax them along, but not much more. Plus it  hardly takes any work to make these onions delicious.

It doesn't take many ingredients to make a condiment that will steal the show.

Ingredients

3-4 onions*, thinly sliced (approx. 5 c)
2 cups or about 1/2 bottle red wine
1/2 c red wine vinegar
3/4 c honey
1 t salt
1/2 t pepper
2 T olive oil
* You can use yellow onions or red, and even mix the two, as I did this time around.  

instructions

Thinly slice the onions and sauté them in a large pan in oil with salt/pepper for about 8-10 minutes until they sweat. 

Just let the onions cook down a bit until slightly soft.

Once they are slightly soften, add the wine. (I usually make onion jam when I have a leftover bottle of red bottle hanging around. For two reasons; one, you always want to use a wine that you would drink and two, this is a great way to use a wine before it might have to go down the drain.) Cook over low heat until the onions cook down and absorb the wine. Since these are cooking over a low flame, it will take some time; between 1 - 1.5hrs

Pour in the good stuff, red wine makes it better.

Once the wine is almost completely absorbed and the onions are saturated with wine, add the vinegar and let cook for hour until most of liquid is absorbed.  Next add the honey, bringing it to a rolling boil for a few minutes, then turn down the flame to low and let it all get nice and cozy together.  

Pour in some acid to balance the sweet.

I warn you now, to get it jammy you will need to let this cook down for quite some time, approximately another hour or even 2. Good thing is, you don’t have to stand over it.  Just stir every now and then. At the point when there is a small amount of liquid left bring it back up to a rolling boil for 5 minutes.  The onions will get soft and the liquid turns thicker and more jam-like.  

Dark and rich with sweet, sticky goodness.

Let cool and store in a glass jar or air tight container.  These will last for a couple of months.

I love serving them as jam in a sweet little bowl.  Maybe one I’ve picked up at a garage sale or specialty store and adding it as the star to pair with cheese.  The earthy, robust yet sweet flavor of the jam makes it a perfect complement to cheese.  

Cheese board filled with sweet and savory.

Need some more nifty uses:

• a sweet topping for grilled/roasted chicken or pork

• swap out caramelized onions with onion jam to top some sliders with cheese. 

• try it in salad such as baby arugula. It's the right amount of sweet to balance that peppery green. 

• Hey, what about potatoes, purple kale and onions, topped with more onions - jam.

Pork loin, basmati rice with onions and Enoki mushrooms, Haricot verts and pan seared tomatoes.

Sautéd purple kale, onions with pan seared potatoes topped with onion jam.

Grass fed hamburger sliders with Gouda cheese, onion jam on a bed of baby arugula.

Alright, go ahead and test it on everything until you find something that it doesn’t work well with. (And then let me know.)  Some suggestions on serving this.  Use cold or at room temp when pairing with cheese. Warm it up slightly when using it with warm food.

Enjoy the power of onions.  I promise these won’t give you bad breath or drive away friends.  In fact, I would wager to say that you will actually make a few. 

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