Watercress, Cucumber & Herbed Butter Tea Sandwiches

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There are a ton of ways to say it…

Ask and you shall receive

Put it out there

Tell the universe what you want

Whatever saying you espouse, it’s all based on energy and the Laws of Attraction. If you want something, all you have to do is ask. Once you float an idea out there, the universe, full of energy, tries to provide you with the answer. I can attest to this theory in dozens of real life examples. I could go on and on about the “careful what you wish for“ statement. Which seems a bit more negative in tone than it’s true meaning. But it heeds the warning of be mindful of what you put forth because your wish will probably be granted. And so mine was. Sure, it had been brewing for some time, but the universe doesn’t have deadlines. It delivers what you need when you need it.

Now granted this is not one of those major life altering wishes. It was way more frivolous. More like a desire and Saturday morning daydream. None the less, it was a wish. I had been wanting to throw a tea party for the longest time. I know, you are thinking; Really, after all that blabber on the universe providing and it’s energy and that is what you wished for? It was. No judgement, please. However, I had two big hesitations. One, I can’t eat bread, and two, who would I invite? The latter is an easy challenge to overcome. The former, well that is another story entirely, which is why I have never thrown a tea party. BUT, out there I put the thought. Floating around like whisper waiting to be heard. And so, there was a cosmic little giggle when I was recently asked to cater a tea party. And there it was… Call it serendipity. Call it fate. Call it my prayers were answered. Call it whatever you like, but I asked and I received. And the funny part of it was, it literally answered all the challenges. Since it wasn’t MY tea party I didn’t have to eat the bread, or figure out who to invite. Talk about wishes coming true.

This is one of the easiest and most classic tea sandwiches.

Ingredients

Black Rye Bread
Watercress
English Cucumber, thin round slices

Herbed Butter, room temperature
1 stick unsalted butter, softened
2 T chives, chopped
2 T parsley
1 T lemon juice
Lemon zest
1 t salt

 

Instructions

1.First things first, make the herbed butter. Start with softened room temperature unsalted butter. It is important that the butter is really soft so the added ingredients can be blended in thoroughly and easily. Chop the herbs. Then using a mixer with a paddle attachment, blend together. Add the lemon juice, zest and salt to taste, mix a bit more but do not over mix. Set aside and leave at room temperature so it is easy to spread on the bread.

The best part about this butter is that you can place it in plastic wrap, roll it up like a log and freeze. You can then slice it anytime you want. Add it to rice or noodles or to finish a steak or fish.

I made a a lot because I had to make plenty of sandwiches. I froze the leftovers

I made a a lot because I had to make plenty of sandwiches. I froze the leftovers

2. Wash and thoroughly dry the watercress. Thinly slice the cucumber into rounds.

3. Get all the ingredients ready, placing the bread out.

4. Heavily butter one side, then lightly butter the other side of the bread. Then place the cucumber down first.

Line everything up to create your own assembly line. Of course, I made way more than you will need, but the concept still works even for a few sandwiches.

Line everything up to create your own assembly line. Of course, I made way more than you will need, but the concept still works even for a few sandwiches.

I placed 3 slices in a row x3. This way when I cut the bread into finger sandwiches I used the cucumber rows as my guide to create 3 bite sized sandwiches.

I placed 3 slices in a row x3. This way when I cut the bread into finger sandwiches I used the cucumber rows as my guide to create 3 bite sized sandwiches.

5. Pile the watercress on top. Close the sandwich and trim the crusts. Then cut the full sandwich into smaller finger sandwich pieces. I chose to cut these into thirds. You can also cut them in quarters to create squares or on a diagonal to create diamonds. Your choice. It tastes the same no matter the shape. It’s all about your visual preference, so do what turns you on.

When only using but a few ingredients freshness is of the utmost importance.

When only using but a few ingredients freshness is of the utmost importance.

I needed plenty of finger sandwiches for my event. Assembly line work is in my blood and makes the task go faster.

I needed plenty of finger sandwiches for my event. Assembly line work is in my blood and makes the task go faster.

The scraps. Just as edible, if you like the crust.

The scraps. Just as edible, if you like the crust.

This sandwich has such a wonderful flavor profile. The butter provides a huge amount by giving you sweet, salt and herbaceous notes. The watercress is slightly peppery and the cucumber is crisp and cool. The bread, well that is down right comforting while also adding an earthiness. This simple little sandwich packs a powerful big punch.

I hope your wishes all come true. Remember to be mindful of what you ask… the universe is listening.

 
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3 Dips a Dipping...

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Life with an obsessive buyer.

Well, I guess that’s the view from hubby, JuanCarlos’, seats. I buy things; be it material scraps, vintage dishes, glassware, and even food ingredients with big ideas. Sometimes with no specific ideas at all, I just love how they look and I’ll figure it out later. Maybe that is what I should have called this blog. Buy it Now - Figure it Out Later.

In the looking good category, I’m often tempted by the olive bar at specialty stores. Or the condiment and cheese aisles. Who wouldn’t? They are stocked with alluring foods. So, it’s no wonder that when you open my fridge you will encounter jars and containers of what JC likes to call stragglers. Annoying stragglers, to be exact. We differ greatly in our view points. I love having these food items around because they come in handy in a pinch. On the flip side, my husband finds these types of jars, containers and “dangling participles’ quite annoying. The main reason: he doesn’t have much use for these ingredients, hence the questioning as to why we need so many of them. Which often leads to him needing to shift, maneuver around and rejigger them in the fridge. Of course, I see the absolute need for these, but I’m willing to consider his point of view; me as condiment hoarder for the ‘just in case’ moment.

In an effort to keep the peace around the holidays (at least that is what I’m telling him), I decided to make him happy and clean the fridge from condiment craze. Yet, we all know the real reason. I’m a serial something from nothing, experimentalist. I can’t help myself from looking at ingredients and seeing what they could be. And what perfect timing, as we look down the barrel of the final few holiday parties and gatherings left in the year, a trio of dips comes in handy. Dips are not just useful for dipping, but great to spread on sandwiches, or on the base of pizza or stuffed breads, dollop on a salad or tacos, or dang near anything else you can think of.

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Here are 3 dips for dipping. Or spreading or whatever you want to name them, for use in whatever way you choose.


Avocado & Sour Cream Dip

Ingredients
1/2 c avocado, cubed
1/2 c sour cream
1/4 c scallions + 1 T for topping
1 garlic clove, rough chop
1 T parsley
1 t lemon juice
1/2 t salt
1/4 t pepper

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Instructions
In a mini blender, buzz up the parsley, scallions and garlic first. Then add the avocado and sour cream. Add lemon juice, salt and pepper. Buzz again and taste for seasoning. Easy, breezy.

Chop up the scallions and garlic first. It helps to blend them up better.

Chop up the scallions and garlic first. It helps to blend them up better.

Chunks of avocado give it a creaminess.

Chunks of avocado give it a creaminess.

Fresh parsley and lemon give this dip a zip.

Fresh parsley and lemon give this dip a zip.

Avocado & Sour Cream dip. Creamy and tangy.

Avocado & Sour Cream dip. Creamy and tangy.

Roasted Pepper & Goat Cheese Dip

Ingredients
1/2 c marinated roasted red peppers
2/3 c goat cheese
1/4 c walnuts, roasted

Instructions
Roast the walnuts for 8-10 minutes in the oven or in a saucepan on the stove. Then using a mini blender, buzz up them up into small pieces. Remove from blender, then add the peppers and goat cheese and blend until you have a chunky consistency. Add the walnuts back in, and blend only until full combined, or you can simply stir them in. Taste for seasoning. Since I bought the marinated roasted peppers there was no need to add any additional seasonings.

Goat cheese makes it creamy and tangy. Peppers makes it sweet.

Goat cheese makes it creamy and tangy. Peppers makes it sweet.

Walnuts give a crunch. A wonderful combination.

Walnuts give a crunch. A wonderful combination.

Gorgeous bright color, full of tang, sweet and crunch.

Gorgeous bright color, full of tang, sweet and crunch.

Olive & Feta Cheese Dip

Ingredients
1/2 c oil cured black olives
1/2 c green olives
1/2 c feta cheese
1/4 c scallions, rough chop
1 garlic clove, rough chop
1/2 c parsley leaves
1/4 c olive oil
1 t lemon juice

The set up for something special.

The set up for something special.

Instructions
In a mini blender, buzz up the parsley, garlic and scallions. Add the black and green olives and buzz until it creates a paste. Add olive oil and lemon juice and blend until combined. Then add the feta cheese. Since the olives and feta have enough flavor and salt content, this dip should not require any additional seasoning. But always taste to see if you need more lemon juice or oil.

Toss the scallions, garlic and parsley in.

Toss the scallions, garlic and parsley in.

Buzz it up until coarsely chopped.

Buzz it up until coarsely chopped.

Add the olives. Then the oil, lemon juice and feta.

Add the olives. Then the oil, lemon juice and feta.

Olive tapenade with feta is a hearty dip, perfect with boiled potatoes for dipping.

Olive tapenade with feta is a hearty dip, perfect with boiled potatoes for dipping.

Bright, crunchy and super green string beans are a fresh and delightful addition to this platter.

Bright, crunchy and super green string beans are a fresh and delightful addition to this platter.

New and fingerling potatoes are the perfect size and consistency for dipping. They also make for a hearty bite.

New and fingerling potatoes are the perfect size and consistency for dipping. They also make for a hearty bite.

Did you see how easy it was to whip up not one but three dips? These were just one of those days when pulling ingredients out and seeing what works together creates ramekins full of goodness.

In my defense of stocking our fridge with these awesome ingredients, we had one of those ‘just in case’ moments when we needed to bring appetizers to a party. Perfect timing, I’d say, as I just finished making these dips and they were picture ready for the party. Pure evidence that having dangling participles in your fridge isn’t a luxury or a nuance but an absolute necessity. I feel redeemed and justified in my condiment collecting craze.

A colorful medley.

A colorful medley.

Fresh and inviting. So, go ahead and invite someone over. Pop some bubbly and dip away.

Fresh and inviting. So, go ahead and invite someone over. Pop some bubbly and dip away.

Post Note: While I was in North Carolina visiting my nieces, my youngest niece made all 3 of these dips for us to snack on. Then we brought the leftovers to my oldest nieces newly purchased townhouse, which we helped her moved into. These dips were the perfect snack as we unpacked, unwrapped and set up her new abode. Everyone loved them. I guess these 3 dips a dipping are even more handy that I originally thought.!

Fish & Bean Soup

You know the old saying, “Soup Is Good Food”.
I couldn’t agree more. It’s soothing. It’s filling. It warms your belly, and your soul. It cuddles you from the inside out. For me, it really doesn’t matter what time of year it is, I tend to always enjoy a bowl of soup. Naturally, soup fulfills its goals most definitely during the fall and winter months.

Soups can run the gamut from super complicated and time consuming endeavors, all the way to ‘throw it all in a pot and cook’. From thin, clear broths to thick, chunky stew types. From vegetarian to hog filled meat pleasers. No matter what kind you are making, the key is flavor layering. Building up flavor profiles one by one gives depth and makes the soup richer.

Even though I featured this soup with a simple ‘how to’ in my recent blog post Monday Night Dinner, some of you asked for more specifics. So if you ask, I want to deliver. Whatever I can do to make cooking easier, and a pleasure for you. JuanCarlos was the one who made this soup for our guests that evening. I have made versions of this by adding spinach and scallions. You will see that the add on possibilities are vast. Savoy cabbage would be great, or a scoop of rice. But I like to enjoy it like this, clean and pure to let the broth sing and the fish shine.

So, here goes it. This recipe and the steps are so easy you won’t believe that it takes practically no time to cook. The determining factor is the kind of fish used and how they are cut. Shrimp, Calamari (Squid) and Monkfish all cook in the same time, and super fast. I mean, 5 minute FAST!

I would venture to say if you had all your ingredients out and ready to cut, you could make this soup in 20 minutes start to finish.

Get the timer ready!

A few simple ingredients make a fish soup that will be remembered.

A few simple ingredients make a fish soup that will be remembered.

Ingredients

3/4 lb Monkfish, cut into bite sized pieces
3/4 lb shrimp, cleaned/deveined, cut into bite sized pieces
2 calamari bodies, cleaned, cut into rings
1 c onion, diced
3-4 large garlic cloves, smashed
1/2 c parsley, chopped
2 qts broth (fish or vegetable)
1/4 t red pepper flakes (add more if you like more heat)
1.5 t salt
1/4 c Olive oil

Instructions

1.Cut the onions, garlic and parsley. Add the onions and garlic to a pot with oil, salt and red pepper flakes and
cook over a medium low heat, softly sautéing them. Then add the parsley, and cook slowly.

The aromatics. This is the beginning of flavor building.

The aromatics. This is the beginning of flavor building.

Build up the flavors and let the onions and garlic flavor the oil.

Build up the flavors and let the onions and garlic flavor the oil.

Then add the parsley and let it do the same.

Then add the parsley and let it do the same.

2. Meanwhile, clean and cut the fish into bite sized pieces.

Monkfish comes in a long strip. I cut in down the middle, then cut small 1” cubes.

Monkfish comes in a long strip. I cut in down the middle, then cut small 1” cubes.

For soups, I usually get a smaller shrimp and then still cut them in 1/3’s so they are small enough to fit on a spoon.

For soups, I usually get a smaller shrimp and then still cut them in 1/3’s so they are small enough to fit on a spoon.

No one should have to take the time to clean squid. Buy it cleaned. Just make sure the inner cartilage is removed. Then slice ringlets.

No one should have to take the time to clean squid. Buy it cleaned. Just make sure the inner cartilage is removed. Then slice ringlets.

All the fish is ready to go while the aromatics are cooking.

All the fish is ready to go while the aromatics are cooking.

3. Once the aromatics have softened (you don’t want caramelization, just a translucent cook through), add the
beans and their liquid. Slowly warm through.

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4. Add the broth. If you only have 1 quart of broth, do as I did and add quart of water. Just make sure that you
taste for seasoning since water isn’t seasoned where I come from. Bring to a boil.

5. Lower heat to a simmer and add all the fish pieces. Cover and cook for 5-6 minutes until the fish is tender.
DO NOT cook longer or the fish will get overdone and rubbery.

Monkfish in the pot.

Monkfish in the pot.

Squid next.

Squid next.

Shrimp ahoy.

Shrimp ahoy.

Taste the calamari and make sure it’s cooked through. Also, taste for seasonings.

Look at how beautifully cooked and tender each piece of fish is. A bowl of Good Food.

Look at how beautifully cooked and tender each piece of fish is. A bowl of Good Food.

All that is left is to serve it up immediately, garnish with more parsley and enjoy a warm bowl of clean broth with hearty protein. It will warm your soul, bring a smile to your face, and joy to your heart. Seriously, how much more can one ask from a soup?

Salmon Burgers - San Gluten & Eggs... WHAT?

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Some of you know that I have an allergic reaction to wheat, yeast and eggs (plus a few other foods). So I try to eliminate those as much as possible.  Which means even foods containing just a smidge of bread or eggs to hold them together are quite literally my unraveling.  And thus, blacklisted from my repertoire.  Seriously, how much deprivation can one woman withstand?   I love me a fish burger, but alas most use bread or bread crumbs, and almost all use eggs. What's a gal to do?  Being stubborn and wanting what I want is when the thinking cap needs to be fully stretched and used to its fullest. Unscramble the mystery and find another way to hold the darn thing together.

I remember seeing a recipe a while back that whizzed up part of the protein to make a paste.  Paste... that definitely holds shit together.  So, with the sticky part done I needed to fill up the rest.  Here is the fun part.  You can, seriously, add a long list of accompaniments like; kale, spinach, corn, mushrooms and so on.  Alas, I only had some basics on hand:  onions, celery, peppers, scallions. So, that's what I used, and they worked out just fine. (Next time I will share experimenting with other fillings. Heck, don't wait for me. Be daring and test on your own.)

The setup of what was to become a really tasty salmon burger.

The setup of what was to become a really tasty salmon burger.

Ingredients   

Burgers - Makes 6
1 lb Salmon, skin removed
1 c celery, chopped
1/3 c yellow pepper, small dice
1/3 c orange pepper, small dice
1/4 c red onion, small dice
1/4 c yellow onion, small dice
1/4 c + 2 T scallions, sliced
2 T oil
2 T capers
1 T parsley, chopped
1 t mustard
1/2 t whole grain mustard
1 t salt
1/4 t black pepper
corn meal, potato flour optional

 

 

Relish
2/3 c yogurt
2 T Kosher dill pickles, chopped
1 T parsley, chopped
1 t capers
1. 5 T lemon juice
1 T lemon zest
1/3 c sauté mixture
salt to taste

Instructions

Mise en place all the vegetables as directed.  Then in a cast iron pan or skillet, sauté onions, celery, peppers, 1/4 c scallions in oil, season with salt and pepper.

Mise en place is French for "everything in place", meaning prep all your ingredients so they are ready to go.

Mise en place is French for "everything in place", meaning prep all your ingredients so they are ready to go.

They sure look pretty like this but go ahead and mix them together for even sautéing.

They sure look pretty like this but go ahead and mix them together for even sautéing.

 Let them cook slowly over low heat until softened. When done, set aside and let cool.

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Meanwhile, cut the salmon into 3 equal parts.  One part cut into 3/4" cubes. One part cut into 1/4" cubes. One part pulse in a mini food processor to create a paste. 

Salmon paste that will be the glue to hold the other two together.

Salmon paste that will be the glue to hold the other two together.

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Next chop the parsley and rest of scallions.  In a bowl, add all three portions of salmon. Then begin adding all filling ingredients:  1/2 c of the cooled sauté mixture, capers, the mustards, 2 T scallions and parsley.  Mix together until well combined, then form patties, and refrigerate for 15 minutes to 1/2 hour.  

Salmon prepped in 3 sizes: Big cubes, smaller cubes and a paste.

Salmon prepped in 3 sizes: Big cubes, smaller cubes and a paste.

Start building the burger flavors by adding the vegetable sauté.

Start building the burger flavors by adding the vegetable sauté.

In go the capers.

In go the capers.

Then the mustard, and so on.

Then the mustard, and so on.

Then form your patties. This makes 6 medium burgers.

Then form your patties. This makes 6 medium burgers.

While the burgers are chilling out, move onto the relish. All it takes is a bowl to combine all the ingredients together, stirring until well incorporated.  Then refrigerate until ready to serve.

The lineup for the relish.

The lineup for the relish.

Homemade relish is so fresh and delicious. It can be used on baked potatoes, or over rice even.

Homemade relish is so fresh and delicious. It can be used on baked potatoes, or over rice even.

After the patties have had their chilled rest and are firm, they are ready for frying. You have choices at this point. You can either fry as is without any coating, or dust them with either potato flour* or corn grits**. Using my 6 burgers I experimented making 2 of each kind to see which we liked best. Jill and JC liked them plain with no coating. I also liked the purity of the plain one, but I liked the corn grits coating due to the outer crunch.  And if you search your memory banks, or this blog you will remember that I love crunch.  Test which one you like best.  

NOTE:
*If you use the potato flour coating, cook these at a lower heat since the the finer powder texture cooks faster and will burn if heat is too high.
** Corn grits are a larger grain, which gives it the crunch. But if you don't want as much crunch factor, then you can use a stone ground corn meal which has a finer texture.

Corn grits. See those grains of ground corn? That's what gives it Crunch!

Corn grits. See those grains of ground corn? That's what gives it Crunch!

Potato flour is much finer, almost like talcum powder.

Potato flour is much finer, almost like talcum powder.

About to make crunchy goodness.

About to make crunchy goodness.

I like using a cast iron skillet because the pan retains the heat and gives a nice outer crust. Fry on both sides until you see the salmon turn pink, about 2-3 minutes each side, depending on thickness. 

Front left has potato flour coating. Back center has the corn grits, while front right is sans any coating.

Front left has potato flour coating. Back center has the corn grits, while front right is sans any coating.

The final lineup from left to right: Potato coated, no coating, corn grits coated. You can see how much darker the potato coating got.

The final lineup from left to right: Potato coated, no coating, corn grits coated. You can see how much darker the potato coating got.

Serve immediately with slices of tomato, arugula or boston lettuce, and some cornichons. Any lettuce works fine, but I really enjoyed how the spicy flavor of arugula plays off the salmon,  Don't forget the homemade relish. It's tangy, sweet and delicious. JC and Jill both told me that they don't usually like relish, but plopped spoonfuls of my homemade version on their burgers.  The next night we had fish. They broke out the relish again!

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Hey, since this is such a healthy version of a burger, no bread filling or bun, go ahead and splurge by serving up some fries or a baked potato.  You can even use the relish on that, too. With Memorial Day steaming down the tracks, these could be a great addition to your outdoor party.
(Note: I would not cook these directly on the grill, as they need a flat surface in order to form a crust to help hold them together.) 

Just because I need to eliminate some foods doesn't mean I can't enjoy things I love.
And just because these are sans bread and egg definitely doesn't mean they are sans flavor!

Fried Polenta Topped with Mushrooms & Goat Cheese

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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.

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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.  

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

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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.

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.

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.

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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.

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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.

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.

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.

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,

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

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

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!

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