Sunday, November 14, 2010
Chicken and Dumplings
Wednesday, November 3, 2010
A Letter to Salon Magazine
Friday, July 30, 2010
Now that it's over, I don't know what to do with myself...
Sunday, June 27, 2010
Rosemary Polenta, courtesy of Ina Garten
Ingredients
- 1/4 pound (1 stick) unsalted butter
- 1/4 cup olive oil
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced fresh rosemary leaves (*Note here: I've never used the rosemary, but go ahead if you want to.)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups chicken stock, preferably homemade
- 2 cups half-and-half
- 2 cups milk
- 2 cups cornmeal
- 1/2 cup good grated Parmesan
- Flour, olive oil, and butter, for frying
Directions
Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan.
***(Note: Here, you can go ahead and serve it immediately. Or you can follow the rest of the recipe and serve it as skillet fried patties. In my experience, it's delicious after being skillet fried, but it also falls apart.)
Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
Friday, June 25, 2010
The New Enemy I Must Vanquish...
Saturday, June 5, 2010
Black Bean and Corn Salsa, Amplified
- Onions, raw, .5 medium (2-1/2" dia)
- Garlic, 2 clove
- Peppers, sweet, red, raw, sliced, .5 cup
- Green Peppers (bell peppers), 0.5 cup, chopped
- Jalapeno Peppers, 1 pepper
- Beans, black, 1.5 cup
- Yellow Sweet Corn, Canned, 1 can (12 oz)
- Canned Tomatoe - Alymer diced, 1.5 cup
- Lime Juice, 1 lime yields
- Avocados, California (Haas), 1 fruit without skin and seeds
- Kosher Salt, Black Pepper, Cumin, Chili Powder, to taste
Thursday, June 3, 2010
Long Time, No Blog...
Husband's in our hometown, going back to school to pursue an M.A. in animation and visual effects. School started back again on Tuesday for him.
We move into our new (carpeted! central aired! diswasher-and-disposal equipped!) apartment on July 1. It's a two bedroom (glory) two bath (glory) apartment with a separate dining area. (triple glory!) In preparation for a huge and life-changing event such as moving into an apartment that doesn't completely and totally suck (excuse my teenage vocabulary), I have expanded tenfold (twenty-fold? one hundred-fold?) my amazon wish list(s), as well as created a registry on crate and barrel and adding many many things from organize.com to my wish lists. That isn't to say I've bought everything, but there you go.
What has been purchased is this: two sets of magnetic spice racks. Purchased by Hubby for me for graduation. Briefcases? Pens? Lawyer stuff? PSHH. Give me kitchenware ANY day.
Also purchased (by me this time) is this: Erasable Food Labels. I plan to use them both for food labeling, and to label the magnetic spice tins, which don't come with labels.
July 1 will be a very exciting day!
In other news, we have adopted a turtle, Schlomo, and are also watching for the summer, a turtle, Lucky, whom Robert describes as "an asshole." I've yet to meet lucky, but we shall see... Read More......
