0728 Polenta with a Bunch of Veg

Polenta with Green Beans, Mushrooms, Peas, and Leeks

I think there are only two things I would change about this dinner.  First, in an attempt to save some calories and fat, I made the polenta with our normal recipe (instead of with whole milk and vegetable broth), and I swapped out the heavy cream in the sauce.  The polenta was as good as ever, but I would use the heavy cream, as the sauce really could’ve used the richness to complement the vermouth and leeks.

Second, there’s basically no seasoning in this recipe at all.  I can understand that as it is prepared in a number of separate steps – blanch the beans and peas and set aside, prepare the polenta and set aside, make the leek-vermouth sauce and set aside, saute the mushrooms – and so the potential for over seasoning is significant.  I skipped the seasoning of the leek-vermouth sauce, as it was flavorful enough on its own, but would generously season the mushrooms, adding more salt and pepper to taste when the beans and peas go into the pan.I might also saute some garlic with the mushrooms, as that might give a bit of oomph to the final flavor.

A bonus addition, if I’m allowed it, would be to skip the shallots and instead add some crispy fried onions when plating.  The flavor is all but lost, and I think this would give a nice bit of extra texture.

Despite all of that, I’m pretty damned pleased with a flavorful and filling vegetarian that looks as good as the magazine photo.

Recipe:
Polenta with Green Beans, Mushrooms, Peas, and Leeks from Bon Appetit
Basic Polenta from Giada De Laurentiis (for two portions, we’ll cut this recipe down to 1/3)

0629 Platter Salad

So I’ve had Deborah Madison’s Local Flavors cookbook for about two years – around the time that we got really invested in buying and eating local – but in that time have only made ONE recipe from it.  I’ve been trying to be better about buying cookbooks, but this seemed like one I’d really use, you know?  Unlike Blue Eggs and Yellow Tomatoes and The Farm to Table Cookbook, both of which were lovely but didn’t reflect our eating habits or the foods actually available to us locally in Virginia.

I suppose I can only spuriously say that I used the Local Flavors recipe for tonight’s dinner – a platter salad – for a variety of reasons.  First, I only followed about half of the instructions.  I didn’t boil or blanch in the right order, and owing to a moped emergency in the middle of prep, I also didn’t make Madison’s dressing.  Also a recipe? For a very deconstructed salad? Helpful, but kind of overkill.  In fact, the recipe was primarily useful for the gorgeous photo that I used to convince Shane that this was enough for dinner.  Our own salad didn’t look much like Madison’s, but it was pretty spectacular if I do say so myself.

Platter Salad

Moving clockwise, we have brand new red potatoes from the market, boiled in salted water for about 20 minutes or until soft.  Green beans from the market, safely kept away from Head Bean Eater Mina and blanched for about 7 minutes.  Carrots, long lingering in our crisper, peeled and boiled for about 10 minutes.  A sweet market onion, sliced into rounds and lightly pickled in red wine vinegar.  Line-caught Bonito tuna, tossed with a bit of the red wine vinegar.   And French breakfast radishes from our garden, all atop romaine lettuce from the market.

And we ate all of it, well, except some of the lettuce.

Recipe:
June Platter Salad of Green Beans, Potatoes, and Tuna from Local Flavors

NB: Zingerman’s is having a crazy summer sale on a handful of excellent items.  We’re REALLY irritated that we missed out on discounted fancy tuna, as we’ve just exhausted our stash.  If you’re local, you can save yourself some extra dough by ordering over the phone and picking up your goodies in person at the warehouse south of town.

Also hat tip to Sarah, who also cooked from Local Flavors tonight!

0614 Chicken Breasts Niçoise

Chicken Niçoise

It was too hot and we were too hungry to heat up the kitchen and then wait the hours necessary to roast the chicken I picked up at Back 40 yesterday.  After some rifling through cookbooks, I hit on this recipe from Serving Up the Harvest, a pretty solid cookbook organized around the typical growing seasons.

With tomatoes, garlic, white wine, chicken broth, and a lot of herbs on hand, the only thing left to do was to take apart the chicken and get it in the skillet.  To some of you, this will be a really weird thing to say, but I am damned proud of how cleanly I took apart the chicken, setting aside the legs, thighs, and wings for later in the week.  Once that was done, the recipe was quick work – browning the chicken, making a light and flavorful sauce in the same pan, and serving it up with bread and green beans (in the spirit of the Niçoise).

Chicken Niçoise

Easy, flavorful, and lovely enough to justify breaking out the good china.  I suspect we’ll be making this again.

Recipe:
Chicken Breasts Niçoise from Serving Up the Harvest