Friday, March 27, 2009
Today's post is dedicated to Hideout
, who helped me with some of my format issues.
I'll be heading to Chicago this weekend, so I hope to have some blog-worthy tidbits to share next week.
This is one of my all-time favorite recipes, which I came up with about 12 years ago when I found a huge load of morels mushrooms. Morel season is almost here!
If nothing else, make the sauce and spoon it over pasta. Be sure to have some crusty sourdough bread to scoop up every last drop. It's THAT good.
Also, if you don't want to make your own polenta, it's okay to buy some. I've used Jaxon Cornmeal Mush for years, and it's pretty tasty. It comes in a tube, (like ground sausage), and is typically in the refrigerator section, near the biscuits.Morel Mushrooms in Gorgonzola Cream over Crispy PolentaFor Mushrooms:
Soak, wash, and pat dry 1 lb. of morel mushrooms, (feel free to substitute other mushrooms if morels aren't available).
Heat 2 T. butter over medium heat, add 1 tsp. fresh, chopped rosemary, 2 cloves of garlic, and mushrooms. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Season with salt and pepper, and add a tablespoon of sherry, (optional), before removing from heat. BE CAREFUL not to let your garlic burn, or it will ruin your precious mushrooms. If you're worried about this, add the garlic after the mushrooms are done. For Gorgonzola Cream:
2 T. butter
1 C. heavy cream, (half and half may be used)
1/2 C. crumbled Gorgonzola
Melt butter in small sautee pan over medium-low heat. Add cream and Gorgonzola, stir constantly until melted. You can continue to cook and stir for a while longer for a thicker sauce.For Polenta:
3 1/2 cups water
1 T. salt
1 cup polenta (not instant)
2 ounces butter
1/3 cup Parmesan cheese, grated
1/4 tsp freshly-ground black pepper
1 tsp. salt
Oil, for frying
Add salt to water and bring to boil. Once boiling, slowly stir in polenta. Cook, simmering on low, 20 minutes, stirring occasionally. Add butter, Parmesan, pepper and salt. Pour polenta into buttered 8 x 8- inch baking pan. Cool, then refrigerate until firm, 30 minutes to an hour, (or overnight.) Cut into 1/2" slices. Heat 2 T. oil in non-stick pan over moderate-high heat. When pan is hot, add polenta slices, and cook until crispy, a few minutes per side. Add more oil to the pan, if needed for additional batches. edited to add:
I guess I could have posted the directions on how to assemble this, although it's pretty straightforward. Put polenta slices on plate, top with mushrooms, spoon sauce over all and eat. This pairs nicely with a sparkling wine, (what doesn't?!
) or a zinfandel, (not
the pink stuff.)
Posted at 03:51 pm by ChefGrace
Wednesday, March 25, 2009
Technical Difficulties- Please Stand By
No need to adjust your set.
I'm currently trying to return to the way my blog used to look, and the editing may take a while.
HTML, it is a bitch.
eta: It's getting there! I'm trying to find the code to enlarge the title for each entry, but other than that, I'm fairly happy with it. It's nice going back to the classic Friday Chef look. If you have any suggestions, let me know!
Posted at 08:57 am by ChefGrace
Sunday, March 22, 2009
Alex won second place in the Girl Scout Bakeoff yesterday and was very happy with the results. We worked on this for about a month before deciding which recipe we wanted to use. Here's the list of rejects:
My friend, Patti, said they each look like Mr. Bill. Oh nooooo!Here's the recipe, which we adapted from Ellie Krieger's recipe on The Food Network:Triple Chocolate Cookies Ingredients:1/4 cup butter, softened1/2 cup light brown sugar1/4 cup granulated sugar1/4 cup canola oil1 egg1 teaspoon vanilla extract1 cup all-purpose flour1/4 cup unsweetened cocoa powder (not Dutch processed)1/4 teaspoon salt, optional1/3 cup bittersweet chocolate chips1/3 cup white chocolate chipsDirectionsPreheat the oven to 350 degrees F.In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.In a medium bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.
- Potato Chip Cookies~ I loved these, (Eden's recipe), but Alex didn't like the texture.
- Mexican Wedding Cakes~ We love them, but thought they might be too boring.
- Mexican Wedding Cakes with crystallized ginger~ the ginger didn't make these any more exciting.
- Chocolate Mexican Wedding Cakes~ the cocoa made them slightly bitter.
- Chocolate Mexican Wedding Cakes with extra sugar~ We were sick of wedding cakes at this point.
- Brandy Snaps~ it was a humid day and the snaps turned soggy.
- Molasses Cookie~ too... Christmas-ish
- Triple Chocolate Cookies (made with semi-sweet and milk chocolate)~ now we're getting somewhere.
- Banana chocolate chip~ Alex turned her nose at these.
- S'more bars~ we ended up wanting to keep these for ourselves.
- Triple Chocolate (made with bittersweet and white chocolate). Yes.
Posted at 08:42 pm by ChefGrace
Friday, March 20, 2009
Potato and Apple Pancakes
This is a recipe I've had in my file for many years, and I used to make it all the time. I'd forgotten about it until last night, when I was rummaging through my file of side dishes. I clipped this recipe card from First magazine, some time in the early 90's.
Potato and Apple Pancakes1 egg2 Tbs.flour1 tsp. salt1/4 tsp. pepper1 apple (I think crisp apples, such as Granny Smith work best)1 lb. potatoes, (about 3)2 Tbs. oilSour cream, optionalHeat oven to 250 degrees F. Beat together the egg, flour, salt and pepper. Peel and chop the apple. Peel the potatoes and grate them. Stir the apple and potatoes into the egg mixture. Heat 1 Tbs. of the oil in a large frying pan over medium to medium-high heat. Once oil is hot, pour in about 1/2 cup of the batter for each pancake and flatten. Fry as many pancakes as you can at a time without crowding. Cook them until golden, 3-4 minutes per side. Keep the pancakes warm in the oven while cooking the remainder. Add the remaining oil as needed. Serve with sour cream, if desired.
These tasty little cakes are really more like hash browns than pancakes, and I typically serve them as a side dish for pork chops, but they go well with anything, as well as being great on their own as a light meal or breakfast. (Heh~ I just turned the card over and it said the same thing.)
Posted at 10:47 am by ChefGrace
Tuesday, March 17, 2009
I typically don't eat fast food more than once a week, but I swear, 90% of the time the order I receive from one of those places is incorrect. I'm not sure if I'm just a bad-service magnet, or if this is a problem everywhere. I can't tell you how often I have to swing back to the drive-thru or call the restaurant manager once I get home and find out they flubbed my order. I always try to check the bag before leaving the window, but that's not always enough. Plus, I sometimes forget. Sue me.I thought this blog would be a good place to document my horror stories, as a way of sharing my pain and as a big "EFF YOU, you stupid bastards" for ruining my, (or worse, my kids'), meals.So, last week I went to my local Taco Bell and ordered a few things. After receiving my order, I checked the bag, and it appeared that everything was there, but when I got home realized that the ONE THING I really wanted was not in the bag. So, as typical, I speed-dialed them and told the manager how, yet again, they screwed up my order. Now they OWE ME a Crunchwrap Supreme, damn it, but it's going to be another month before I'm craving one again. Then, over the weekend I took the kids to Dairy Queen for lunch. They've been begging me to take them there for weeks, and I finally caved. Since I had a sick child with me, we did the drive-thru thing. Big Mistake. The cashier took my money, then handed me my bags, which I carefully checked, then she handed me my drink, which was over-full and spilled all over my car door, me, and the center console. I tried to grab some napkins, only to fine NONE in the bags. Seriously?? I ordered a greasy-assed lunch for three and you can't give me a stinkin' napkin?! I had to knock on the window to get their attention and then thrust the cup through the window and told them it was overflowing. If the drink is pooling on the top of the lid, it's TOO FULL, people. After getting my drink back, I drove away, then pulled over a few minutes later in a parking lot to open my sandwich, only to find they'd put "cheese" on it. Now, I specifically asked for "NO 'cheese' " when I ordered, and the order-taker even repeated it back for me, but did they follow through? Hell no. I had to go back to the DQ drive-thru and tell them that they messed up my hamburger, and tell them I wasn't pleased with the lack of service they'd given me. I watched the girl take my hamburger past SIX employees who were standing around, goofing off, and push the sandwich back to the cook, while explaining what happened. I then saw the manager ask her what was wrong, and after she explained it to him, he said, "oh", and continued to stand there, leaning against the counter. He couldn't be bothered with something so trivial as an unhappy customer.I kinda hate to admit that once I finally got the correct hamburger, it was very tasty. We won't be going back to DQ anytime soon, though. Just a heads-up: I've been craving Arby's Jalapeno Bites lately, which might require a trip there later this week. That's a sure bet to give me some fodder for the blog.
Posted at 08:26 am by ChefGrace