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PERSISTENCEMIMI Posts: 13,916
12/22/19 10:49 A

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Mushroom and Herb Polenta - Courtesy of Yotam Ottolenghi

I made this recipe yesterday and it was wonderful, mostly because off the herbs and good quality parmesan cheese.

Yotam Ottolenghi wrote 5 cookbooks. Superb chef, lives in London.
Sometimes there are too many ingredients, mostly spices, but it's worth making his recipes.
The last book that he wrote is called "simple", which is great.
Every recipe that I made came out delicious.
I own all his cookbooks.


Definition of TALEGGIO

A creamy cheese made from the whole milk of cows
First Known Use of Taleggio: 1952, in the meaning defined above
History and Etymology for Taleggio: Italian, from Taleggio commune and valley in Italy.

Serves 2

INGREDIENTS

4 tbsp olive oil
4 cups mixed mushrooms, very large ones halved (I only had button white mushrooms)
2 garlic cloves, crushed
1 tablespoon chopped tarragon (I used dried)
1 tablespoon chopped thyme (I used dried)
1 tablespoon truffle oil (I used olive oil)
Salt and black pepper
2 1/4 cups vegetable stock
1/2 cup polenta (cornmeal), instant or traditional. I used cornmeal, and it took a short time to cook it.
3 oz. parmesan, grated (I used domestic parmesan)
2 1/2 tbsp butter
1 teaspoon finally chopped rosemary (I used dried)
1 teaspoon chopped chervil (I used green onion)
4 oz.
(rind removed), cut into 3/8 - inch slices. (what is this?....)

I added oregano and it worked well.

METHOD

Heat half there olive oil in a large frying pan over medium-high heat.
Once hot, add half of the mushrooms and fry for a few minutes, or until just cooked:
Try not to move them much so you get golden-brown patches on their surface.
Remove from the pan, and repeat with the rest of the mushrooms and oil.
Off the heat, return all the mushrooms to the pan and add garlic, tarragon, thyme, truffle oil and some salt and pepper. Keep warm.

Bring the stock to the boil in a saucepan.
Slowly stir in the polenta, then reduce the heat to the minimum, and cook, stirring CONSTANTLY with a wooden spoon.
The polenta is ready when it leaves the sides of the pan but is still runny.
If you're using instant polenta, it shouldn't take more than 5 minutes.
Traditional - much longer (up to 50 minutes)

Preheat the broiler.
When the polenta is ready, stir in the Parmesan, butter, rosemary and half of the chervil.
Season with salt and pepper.
Spread the polenta over a heat proof dish and top with Taleggio.
Place under the broiler until the cheese bubbles.
Remove, top with there mushrooms and their juices and return to the broiler to warm up.
Serve hot. Garnish with the remaining chervil.

Enjoy


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PERSISTENCEMIMI Posts: 13,916
11/23/19 11:15 A

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ITALIAN WEDDING SOUP

I went to a cooking demonstration and tasted this soup. Really yummy! I'll make it again and again.

INGREDIENTS

1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder

5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot

METHOD

1. In a medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder: shape into 3/4 inch balls
2. In large saucepan, heat broth to boiling: Stir in escarole, orzo pasta, chopped carrot and meatballs.
Return to a boil, then reduce heat to medium.
Cook at slow boil for 10 minutes, or until pasta is al dente and meatballs are cooked well.
Stir frequently to prevent sticking.

Enjoy


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PERSISTENCEMIMI Posts: 13,916
8/15/19 8:26 P

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Looks amazing.
I'll cook it next week.

ITALIAN BOLOGNESE SAUCE (RAGU) SERVE WITH QUALITY PASTA
FREEZES VERY WELL


www.willcookforsmiles.com/bo
lognese-sa
uce/




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PERSISTENCEMIMI Posts: 13,916
8/15/19 8:25 P

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Will post here later

Edited by: PERSISTENCEMIMI at: 8/16/2019 (15:13)
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