I usually do half milk, half water don’t see why you couldn’t do that with your oven technique. That’s some nice looking polenta btw
I’ll try it. Not much to lose. Here’s the original recipe from CH’s thew.
put a cup of polenta (not too fine) in a saute pan with some salt and butter… add between 3 and 6 cups of water (depending on the texture you want)… stir together…put it into a 350 - 375 degree oven… come back in 40 minutes and adjust the seasonings… put it back in the oven for another 10 minutes… pull it out… add some cheese and more butter if desired…sauce adn eat… or put in a square pan cool and cut into squares (if you are going this route less water rather than more)
I use six cups for the creamy. It really has a wow factor and it’s NO effort.
PS: thanks.
3 Likes
Had some fun on a leisurely Labor Day.
Peads & Barnett’s pork secreto seasoned and simply grilled in the hot ceramic charcoal grill.
Peads & Barnett’s smoked pork collar.
Smoked St. Louis spare ribs
Smoked picanha
There was also ribeye and chicken…and a lovely salt & pepper sausage from Peads & Barnett’s.
With the smoker on, I made a smoked tomato salsa…and nachos were a nice happenstance.
Leftovers aplenty…now I need to have some vegetables for the week.
13 Likes
Nice!
1 Like
The original recipe was printed on a bag of polenta and popularized by Paula Wolfort.
1 Like
Kale Salad with Crispy Parmesan-Cauliflower Croutons from Milk Street Magazine - Cauliflower is oven roasted with parmesan, breadcrumbs and hazelnuts. Kale is mixed with red onion, parmesan, lemon juice and olive oil until slightly softened. Once cauliflower is finished you mix everything.
7 Likes
Stir-Fried Beef and Gai Lan - gai lan leaves, stems and velveted beef tenderloin are stir-fried separately and combined in the end with a sauce made with chicken broth, oyster sauce, toasted sesame oil, ginger, garlic, soy sauce, shaoxing wine and cornstarch. Served with rice
6 Likes
Persian influenced dinner with Bademjoon e Tanoori (roasted eggplant) and Salad Shirazi - oven roasted and broiled eggplants covered with greek yoghurt, zhug (made from jalapeños, cardamom, garlic, parsley, cilantro, lemon juice, cumin and olive oil), roasted pine nuts and pomegranate seeds. Salad Shirazi was made with diced cucumber and cherry tomatoes, scallions, mint, lemon juice and olive oil.
11 Likes
Roasted Carrot, Chicken, Avocado, Pistachio and Quinoa Salad from McFadden’s “Grains for every Season” - quinoa is cooked in water, carrots and red onions are roasted in the oven, chicken breast poached, pistachios toasted and at the end you mix all of it with parsley and avocado in a vinaigrette made with olive oil and orange juice
5 Likes
Pasta alla Norma from “Four Seasons of Pasta” - diced eggplant is oven roasted and mixed with tomato sauce made from mashed diced tomatoes, red onion, garlic, ancho chili and dried mint. Finished with olives, parmesan and basil and served with penne.
4 Likes
I lament that tomato season is drawing to a close. The recent heatwave fried my plants, and almost toasted my basil.
So I bought cherry tomatoes, defrosted nettle puree, and made fresh pasta with cherry tomato sauce.
I so love tomatoes; “If tomatoes were in the Middle East it would have been a tomato instead of an apple in the Garden of Eden.” Not sure I completely agree with that as I love apples, but I love tomatoes!
9 Likes
You are my kinda guy lol nettle pasta in the freezer! Love it, just defrosted a lamb shoulder sugo myself.
1 Like
That box of Shandong Dry Noodles sustained me through undergrad…
1 Like
What was your ‘go to’ noodle dish in grad school?
2 Likes
(particularly poignant to ingest this delicacy as I learned about certain procedures lol…)
4 Likes
Portuguese inspired Feijoada de Legumes - vegetarian stew with carrots, sweet potatoes, red onions, garlic, black beans, spinach, cumin, smoked paprika, bay leaves, oregano, jalapeno cooked in vegetable broth. Served with some orange supremes
6 Likes
