Polenta Cheese & Girolle Grits
Made for Thanksgiving
Medium sauce pan
Polenta Box of 500G
1- 1 1/4 L of boiling h2o. But, added créme fraiche and butter, so I used about a liter but the package said 1 1/4.
5 tbs créme fraiche
6 slices of gouda
Corn/Maize 1 large can
2 tbs of fleur de sel crusted butter - it's really all the salt you will need!
1 cube veggie/herb/chicken bouillion --> your preference! this can be added the boiling water
raz el hanout
pepper-taste
Option: 1/2 teaspoon siracha/chiracha/red pepper paste
~Redacción:
-If the polenta seems too dry, add more h2o.
-1/2 cup white wine & 2 bay leaves
- Gouda: TRY SMOKED APPLE GOUDA
- if no Raz, try some nutmeg, curry powder, ginger powder, cumin, cardamom, fennel, it's really easy to fall in love with Raz el Hanout, I am adding it to my eggs and everything these days!.
When the polenta is added to the water, start stirring. The polenta will be drying up fast, so keep a good rhythm while stirring. While stirring add:
Cheese - let melt
creme fraiche
pepper
raz el hanout
corn pepper
Small sauce pan
Girolle/Chanterelle Mushrooms-- thanks Nate! I would have never realized they were actually chanterelles! Got a nice bunch
3 cloves garlic chopped
1/2 cup onions
1 tbsp olive oil
Add all to sauce pan and sauté for about 8 minutes depending on how large the mushrooms are. Once nicely sautéed, mix into the polenta slowly, and try to make them evenly distributed.
When all mixed in, SERVE!
I had some ideas of...making a lil' dent like in mashed potatoes for the gravy, and pour in some honey....for next time!
Great idea for a present?
I can make specialized holiday recipes for you =) Ask!
Monday, November 29, 2010
Featured Wine: Bordeaux Clairet
Chateau Haut-Mongeat
Bordeaux Clairet
Appellation Bordeaux Clairet Controlée
Mise en bouteille au Chateau
Vignobles Bernard Bouchon et fille S.C.E.A.
Propriétaires à Génissac
Gironde France
5,55EUR
No descriptions whatsoever on the notes or anything of this wine...but I don't blame them! IT IS A PARADOX!
Color: clear, cranberry juice color, but "burnt."
Don't be fooled...this is NOT a rosé, this is a Bordeaux Clairet, which is darker. This is a very easy wine to drink, with little tannins (that finish that leaves yours mouth dry, and goes great with greasy meats!)
Drink on a picnic...when you want a light wine that is not white! Scent: light on red fruit, sweet to the nose. Body: medium-high body on the tongue...when you look into the glass, the legs fall down about 1 cm wide, but not with dark red in the middle like other heavier red wines. When you close your eyes, it tastes like you are savoring a hybrid of white and red wine. You can easily drink the clairet as an aperitif with your starter, or sit down and enjoy for hours!
If you are a white wine only lover...taste a little of the dark side within clairet..and I will assure you...you will never look back!
Thank you Salon du Vin!
Sunday, November 28, 2010
Brinner tacos
Tortillas- gouda melted on
Sausage - smoked, andouille, cut into slices then fourths (an inch of the cilinder per person if it's a large 2.5in-3in wide diameter
onions - to taste
pepper- to taste
olive oil -tbs
2 eggs (per person)
fresh avocado
creme fraiche/sourcream
Polgrits - recipe below
Melt gouda on tortillas as you're heating them up. In a sauté pan place the onions (I put about a handful), sausage, and olive oil and cook for 5 minutes (unless sausage is not previously smoked or cooked). Add Eggs and scramble in (I usually due one yolk per person, good for health to have more whites! Also, it makes them fluffier without milk). Once all done, place the mixture on top of tortillas. Add the fresh avocado, some siracha, creme fraiche and serve with polgrits*.
*New recipe coming soon. I reinvented it with an inspiration of truffle oil mac n' cheese!!!
Sausage - smoked, andouille, cut into slices then fourths (an inch of the cilinder per person if it's a large 2.5in-3in wide diameter
onions - to taste
pepper- to taste
olive oil -tbs
2 eggs (per person)
fresh avocado
creme fraiche/sourcream
Polgrits - recipe below
Melt gouda on tortillas as you're heating them up. In a sauté pan place the onions (I put about a handful), sausage, and olive oil and cook for 5 minutes (unless sausage is not previously smoked or cooked). Add Eggs and scramble in (I usually due one yolk per person, good for health to have more whites! Also, it makes them fluffier without milk). Once all done, place the mixture on top of tortillas. Add the fresh avocado, some siracha, creme fraiche and serve with polgrits*.
*New recipe coming soon. I reinvented it with an inspiration of truffle oil mac n' cheese!!!
Saturday, November 27, 2010
Salon du Vin...
It is finally here,
If you are in Paris, YOU HAVE TO GO!
Whole convention center space with wine at the tips of your tongues. Wine Independent Vigneron Heaven, I was so elated when I went last time. Now with the work I've have done through some awesome people at the Bourbon House ((Kat, Marc, Andrew Steven! To name a few - If you ever have the opportunity of having them as your waiter, you're in for an experience.)). I really loved that about my time in the restaurant. Working in the service industry makes you appreciate details so much more -- that transcends into many areas.
My request is:
whomever you are, reading this blog...
Tell me what wine you want to taste, style, type, area...I will try to find it tomorrow, and will let you live vicariously through my Wine Tasting tomorrow if you can't be here! French Independent Vignerons.
If you see this too late, still let me know and I will try to find it.
I am already starting my list!
Comment here or shoot me an email!!!!
Happy Sunday =)
If you are in Paris, YOU HAVE TO GO!
Whole convention center space with wine at the tips of your tongues. Wine Independent Vigneron Heaven, I was so elated when I went last time. Now with the work I've have done through some awesome people at the Bourbon House ((Kat, Marc, Andrew Steven! To name a few - If you ever have the opportunity of having them as your waiter, you're in for an experience.)). I really loved that about my time in the restaurant. Working in the service industry makes you appreciate details so much more -- that transcends into many areas.
My request is:
whomever you are, reading this blog...
Tell me what wine you want to taste, style, type, area...I will try to find it tomorrow, and will let you live vicariously through my Wine Tasting tomorrow if you can't be here! French Independent Vignerons.
If you see this too late, still let me know and I will try to find it.
I am already starting my list!
Comment here or shoot me an email!!!!
Happy Sunday =)
Monday, November 22, 2010
Pardon the lack of entries! Midterms and papers..yay!
I have been having some fun in the kitchen:
Polrits & Cheese
About 5 minutes...Great wake up with warm fuzzies in your tummy. This made about 2 portions
Polenta (couldn't find grits) 1 cup
Corn/Maize 1 small can
Raz el Hanout - to taste (These vary, but if you can find one with rose, it would come out AMAZING!)
- if no Raz, try some nutmeg, curry powder, ginger powder, cumin, cardamom, fennel, it's really easy to fall in love with Raz el Hanout, I am adding it to my eggs and everything these days!
Emmental - to taste (you can substitute with cheddar, chevre, gruyere, mozzarella, w/e you prefer...honey goat cheese would also be AWESOME)
Creme fraiche - 2 tbs
pepper-taste
Option: 1/2 teaspoon siracha/chiracha/red pepper paste
Polenta+water into a small pot, let the grits start to flourish a bit. Add corn, cheese, raz, pepper, mix in. When the polenta is already open, add creme fraiche, and red pepper paste. Serve!!!
Got some leftover lentils? Heat them up and serve on top of Polrits. Chili too =) Bagalipolo..yum!
Also try with the lentils some tzatziki/caciki:
Tzatziki...my own flip to it..
Creme Fraiche, large tub
1 whole cucumber - peeled, cut in half moons
fresh garlic- 1-2 cloves, substitute with shallots, about 1 tsp of chopped/minced shallots
Herbes de Provence & fresh mint,
Fresh Cracked Pepper to taste
Salt- to taste, but I just skip it all together. If you're too addicted, try sprinkling some veggie bouillon or chicken bouillon...if you have cubes, cut into half and smash up the cube into powder. Also with NO sodium. Believe me, the garlic won't let you miss the salt. I don't even have salt in the house! Only...butter with fleur de sel =)
Enjoy!!!! Please email me with questions. Have questions about Thanksgiving recipes or something you want to get creative with, I would be glad to be of help!
Polrits & Cheese
About 5 minutes...Great wake up with warm fuzzies in your tummy. This made about 2 portions
Polenta (couldn't find grits) 1 cup
Corn/Maize 1 small can
Raz el Hanout - to taste (These vary, but if you can find one with rose, it would come out AMAZING!)
- if no Raz, try some nutmeg, curry powder, ginger powder, cumin, cardamom, fennel, it's really easy to fall in love with Raz el Hanout, I am adding it to my eggs and everything these days!
Emmental - to taste (you can substitute with cheddar, chevre, gruyere, mozzarella, w/e you prefer...honey goat cheese would also be AWESOME)
Creme fraiche - 2 tbs
pepper-taste
Option: 1/2 teaspoon siracha/chiracha/red pepper paste
Polenta+water into a small pot, let the grits start to flourish a bit. Add corn, cheese, raz, pepper, mix in. When the polenta is already open, add creme fraiche, and red pepper paste. Serve!!!
Got some leftover lentils? Heat them up and serve on top of Polrits. Chili too =) Bagalipolo..yum!
Also try with the lentils some tzatziki/caciki:
Tzatziki...my own flip to it..
Creme Fraiche, large tub
1 whole cucumber - peeled, cut in half moons
fresh garlic- 1-2 cloves, substitute with shallots, about 1 tsp of chopped/minced shallots
Herbes de Provence & fresh mint,
Fresh Cracked Pepper to taste
Salt- to taste, but I just skip it all together. If you're too addicted, try sprinkling some veggie bouillon or chicken bouillon...if you have cubes, cut into half and smash up the cube into powder. Also with NO sodium. Believe me, the garlic won't let you miss the salt. I don't even have salt in the house! Only...butter with fleur de sel =)
Enjoy!!!! Please email me with questions. Have questions about Thanksgiving recipes or something you want to get creative with, I would be glad to be of help!
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