The Friday Chef





A la carte

<< March 2009 >>
Sun Mon Tue Wed Thu Fri Sat
01 02 03 04 05 06 07
08 09 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30 31


If you want to be updated on this weblog Enter your email here:


rss feed

Entrees
Friday, March 27, 2009
Friday Food Files

 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 Polenta

For 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

Anthony
March 30, 2009   12:23 PM PDT
 
Glad you could get your site closer to how you want it. Yes, I am sort of still looking for a job. I've been having interviews with Panera Bread, Play N Trade, Sodexo, and Oberweis in the past two weeks.
 

Leave a Comment:

Name


Homepage (optional)


Comments




Previous Entry Home Next Entry