Wednesday, September 30, 2009
Thursday, September 24, 2009
¼ Cup olive oil
½ Cup whole milk
2 ½ Cup water
1 Cup coarse cornmeal (I use instant polenta, follow package directions)
1 small onion, chopped
½ Cup pancetta, chopped
1 pound baby spinach
1 – 1 ½ C. crumbled gorgonzola
Brush a little oil on a cookie sheet or a 13" x 9" pyrex dish.
In a sauce pan on med. high heat, heat milk, water and salt. Bring to a boil and reduce heat. Whisk in the cornmeal, simmer on low for 10 – 15 minutes until the consistency of thick oatmeal.
Spoon polenta onto a pan to ½" thickness, cover and chill for 1 hour or more.
Heat oven to 450°F. Put polenta in the oven for 25 – 30 minutes. Bake to crisp edges and barely brown.
Put 2 Tbsp. oil in a large skillet over medium high heat. Add onion and pancetta, cook to soft and starting to brown. Stirring occasionally, about 10 minutes. Remove to a bowl. Add spinach to the skillet and sauté until soft and wilted.
Take polenta from the oven and cover with gorgonzola, onion/pancetta, and spinach. Melt the cheese in the oven and serve hot or at room temperature.
For Sachiko's book, to be in the mail shortly.
Wednesday, September 23, 2009
1 1-pound loaf of broiche, egg bread, or french bread with crust, cut into 1 inch cubes
10 Tbsp. unsalted butter, melted
1 Cup chocolate chips
2 1/2 Cups half & half cream
1 Cup sugar
6 large eggs
4 large egg yolks
2 Tbsp. Vanilla
1/8 tsp. salt
2 Tbsp. packed brown sugar
Butter a 13" x 9" x 2" glass baking dish. Place the bread cubes in a large bowl. Pour 8 Tbsp. melted butter over the bread and toss to coat. Add chocolate chips and toss to combine. Transfer to baking dish.
Whisk the cream, 1 C. sugar, eggs, yolks, vanilla and salt to blend. Pour over the bread in the dish. Let stand for 30 minutes, occasionally pressing cubes into custard. Drizzle remaining melted butter over the pudding and sprinkle with brown sugar. Bake at 350°F for about 1 hour, until puffed, brown and set in the center. Serve warm.
Makes 12 - 14 servings.
For Lynne - Morissa's Eggless Tofu Salad Sandwich
This and Sachiko's book will be off together to Sachiko shortly.
Monday, September 14, 2009
1/4 c. butter
1/2 c. flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk
1 can or jar sliced mushrooms
1 sm. jar pimentos
3-4 chicken breast halves, cooked & cubed
Melt butter and blend with flour and salt. Add broth and milk. Cook on low, stirring constantly, until thick. Add chicken, mushrooms and pimentos. Heat through. Good served over toast.