Fried polenta with kale and wild mushroom ragù

   

I made this recipe after a friend of mine give me a basket full of morels mushrooms. What a treat that was. It is a versitile recipe you can use the mushroom ragù for pasta and substitute the mushrooms in the recipe with any other kind if you like.

              Polenta

• 1 tablespoon butter
• 2 cloves garlic, minced
• 4 1/3 cups water
• 1 cup stone ground cornmeal
• 1/2 teaspoon salt
• freshly ground black pepper
• 4 tablespoons grated parmigiano reggiano
• 2 tablespoons unsalted butter2 tablespoons extra-virgin olive oil2 shallots, finely chopped

        For the  RAGÙ and the KALE

• 2 garlic cloves, mince
• 3 shallots minced
• 2 tablespoon of olive oil
• 2 tablespoon of butter
• 1/4 pound chanterelle mushrooms, cleaned and halved
• 1/2 pound  oyster mushrooms, chopped
• 1/4 pound shiitake mushrooms, chopped
• 1/2 pound pound oyster mushrooms chopped
• Salt and freshly ground pepper
• 1 cup chicken stock
• 2 large thyme sprigs
• 1/2 bunch kale
• 1 tablespoon olive oil
• 1 tomato, sliced
• 3 ounces goat cheese

Directions

1. In a medium saucepan, heat the butter over medium heat. Add the garlic and stir constantly for 1 minute; don’t let the garlic brown. Add 3 cups of the water, and bring it to a boil.
2.  In a bowl the cornmeal whisk together, salt, and 1 cup water to make a smooth mixture.
3. When the water comes to a boil, pour the mixture into it. Whisk constantly for 3 minutes to prevent lumps from forming. Turn the heat to low. Cook for 40 minutes, stirring with a wooden spoon every 10 minutes. Stir in the pepper and parmigiano . Pour the polenta into a lightly oiled 8×8 inch pan and smooth the top. Chill the polenta in a refrigerator for 1 hour.
4. In a large, deep skillet, melt the butter and  the olive oil. Add the shallots and garlic and all the mushrooms and cook over moderately high heat, stirring occasionally, until softened and golden, about 10 minutes. Season with salt and pepper and cook for 1 minute. Add the rich chicken stock and thyme sprigs to the skillet and simmer for 5 minutes. Discard the thyme sprigs.
5.  Cut away the stems and center stalks of the kale. Cut the leaves into 3-inch pieces.Place
6. place the kale and 1/3 cup water into a skillet. Cover the skillet and cook the kale over a medium-high heat for 4 minutes
7. Cut the chilled polenta into 4 large rounds. Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil begins to smoke, carefully add the polenta rounds and  fry until it is golden brown, turn the polenta over and cook it until it is golden brown on the other side. Arrange the polenta on a baking sheet.
8. Preheat the broiler on your oven.
9.  Sprinkle the goat on top of the polenta. Broil the polenta until the cheese melts.
10. Arrange polenta on a serving platter, top with the ragù and kale and serve immediately.

I like to serve this dish with a roasted pepper and tomato coulis

Pasta e fagioli

Ingredients

• 2 large sprig fresh rosemary chopped
• 2 tablespoon olive oil
• 1 cup chopped onion
• 3 ounces pancetta, chopped
• 2 cloves minced garlic
• 5  cups chicken broth
• 1 (14.5-ounce) can chopped tomatoes
• 2 (14.5-ounce) cans cannellini beans, drained and rinsed
• 1 cup fresh pappardelle cut in bite size
• Freshly ground black pepper
• Pinch red pepper flakes, optional
• 1/3 cup freshly grated parmigiano
• 3 tablespoon first cold press olive oil

 Heat the olive oil in a heavy saucepan over medium heat. Add the onion, pancetta, rosemary and garlic and saute until the onion is tender, about 3 minutes. Add the tomatoes and cook for 10 minutes longer. Add the broth and the beans. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Puree 1 cup of the bean mixture in a blender until smooth. Before putting the puree back into the soup, add the pasta and boil with the lid on until it is tender but still firm to the bite, about 4 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and read pepper flakes.

Ladle the soup into bowls add lots of parmigiano and drizzle with olive oil

Pecorino puddings

Ingredients

8 ounces sharp pecorino in small pieces

2 ounces ricotta salata

8 ounces ricotta

fresh thyme

2 eggs

 

 

Preparation

Chop the  pecorino and ricotta salata in the food processor.  Add the fresh ricotta, eggs, and thyme and pulse until well combined.

Pour  in small 4 ounce ramekins and bake in bain marie in a 350 degree oven for 20-25 minutes.

Serve with fig preserve and crostini

Simple and elegant beef tenderloin

• 1 (3-lb) center-cut beef tenderloin
• 1/4 cup Dijon mustard
• 1 tbsp olive oil
• 2 garlic clove, very finely
• 1 1/2 tbsp salt corse sea salt
• 3 tbsp coarsely ground black pepper
• 3 cups veal stock (found at most high-end markets and butcher shops)
• 1 tbsp fresh chopped fresh thyme

Preparation:

Preheat oven to 450 degrees F.Oil the bottom of a roasting pan, and place in the beef tenderloin. Combine the mustard, oil, and garlic and spread over the surface of the beef tenderloin. Season with salt and press on the fresh ground black pepper.Roast about 35 minutes, or until a meat thermometer inserted in the middle of the thickest part of beef tenderloin registers 128 degrees F. for medium-rare, 135 degrees for medium. While the beef is roasting, bring the stock to a boil in a saucepan. Boil until it reduces by half. Remove from heat, season with salt and fresh ground black pepper to taste, and reserve.
Remove beef tenderloin to a cutting board, and cover with foil. Allow to rest for about 15 minutes before slicing. Stir the thyme into the veal reduction, and serve with the sliced beef.I used part of the tenderloin to make crostini with cream fresh and caviar

Sicilian almond cookies

Almonds are a very important part of the Sicilian table. These little soft cookies are loved all over the island. I can’t imagine Christmas without them. I rolled them in powder sugar or  with sliced almonds and top with a cherry.

   Ingredients:

• 8 ounces almond paste
• 1/2 cup granulated sugar
• 1 egg white 1/4 teaspoon almond extract
• 1/2 cup powder sugar
• 10 Maraschino cherries
• 1/4 cup sliced almonds

Makes:

About 1-1/2 dozen cookies.

Preheat oven to 325° F. Line baking sheets with parchment paper.

In large bowl, break almond paste into piece. Add sugar and beat with electric mixer on low speed until the mixture is sandy. Add egg white; beat until mixture is very smooth.Drop dough by rounded teaspoons onto lined baking sheets about 1″ apart. With index finger, make a slight indentation in the center of each dough round. If desired, press a cherry half into each indentation. ( if you prefer you could simply roll the cookies in powder sugar and put them in a baking sheet about 1″ apart ).  Press slivered almonds into the dough around the edges and top with a cherry.Bake 22-25 minutes or until lightly browned. Cool completely on baking sheets on wire racks. Peel cookies off parchment paper when completely cool. Store in airtight containers.

Roasted cauliflower

1. One cauliflower, cut into florets
2. 1/3 cup extra-virgin olive oil
3. Salt and freshly ground pepper
4. 4 lemon wedges, for serving
5. 1/4 teaspoon of hot pepper flakes
6. head of garlic halved crosswise

1. Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets and  the garlic with the olive oil. Season them with salt and hot pepper flakes and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.

perfect cocktail for the holidays

This is a beautiful drink to serve to your guest during the holidays

1oz Oyo vodka
1oz Lillet Rouge
1oz apple cider
0.5 oz homemade lime cordial (see below)
2dashes Angostura bitters

Lime Cordial:  2 parts sugar to 1part water (rich simpe syrup), then add equal parts of lime juice  to the rich simple syrup.

Ricotta Tarts with candied carrots

 In the winter most of the desserts that Sicilians eat are made with ricotta, from baked cassata to cannoli. The candied carrots add a beautiful color and  great flavor to this simple recipe.

                                          

Ricotta Tarts with candied carrots

Tart Dough

2 sticks unsalted butter, room temperature

1 1/2 cups confectioner’s sugar

1 1/2 cups all-purpose flour

1/4 teaspoon salt

2 yolks

Ricotta filling:

2  1/2 cups whole milk ricotta

2 teaspoons pure vanilla

3/4 cup sugar

2 yolks

1/4 teaspoon freshly grated nutmeg

1/2 cup of chocolate chip

To make the tart dough:

Beat the butter with the confectioners sugar on medium-low speed until light and fluffy. Add the yolks one at a time and mix well.  Add the flour and salt and mix on low until well incorporated and smooth.

Form the dough into a log and wrap the dough in plastic. Refrigerate 2 hours.

Cut the dough into 8 equal pieces, and roll the dough out so that it goes about 1″ beyond the size of the tart pan.

Roll the dough out so that it goes about 1″ beyond the size of the tart pan.

Fit the dough into the pan. Don’t worry if the dough cracks.

Press the dough into the pan, making sure that it is evenly thick on the sides.

Use a paring knife or the rolling pin to scrape off the excess from the top of the pan. Once all of the tart pans are filled with the dough, freeze them while you preheat the oven.

Preheat oven to 350 degrees.

Line the frozen tart shells with tin foil and then fill with pie weights I use a combination of beans, metal and ceramic weights.

Bake for about 20 minutes, or until the edge is golden. Remove the foil.

Prepare the Ricotta filling:

In a food processor mix together the ricotta,vanilla, sugar and nutmeg, add the yolks and combine remove from the food processor and fold the chocolate chips.

Fill the tart shells about 3/4 of the way full.

Bake the tarts for about 20-25 minutes or until slightly puffed and set to the touch. Cool the tarts until room temperature, then remove from the tart pans and top with the candied carrots and chocolate shavings.
Candied carrots:
60 ml water
80 g sugar
About 2 handfuls shredded carrots. In a small saucepan heat water and sugar till the sugar dissolves. Bring to the boil, add the carrots, and simmer for 10 minutes. Turn off the heat and leave to stand for another 10 minutes. Spread the carrots out on a wire rack and leave in an airy place to dry for 24 hours.

Camembert bread

It is finally here my bread camembert recipe. Buy the best cheese that you can find.  My friends love this bread, the fallowing is a combination of two recipe. The bread is from Mark Bittman and the marineted cheese from chef Novelli. It is a perfect appetizer for the holidays.

INGREDIENTS

Camembert Marinate

• 2 Camembert
• Sun dried  tomatoes
• Olive tapenade
• Fresh Thyme, basil and bay leaf
• chopped  garlic
• Extra virgin olive oil

• Fresh thyme and bay leaves
• Sea salt and cracked pepper
• Flour for dusting

Prepare the cheese by piercing the top and bottom rind with a fork and remove any hard rind with a knife. Marinated overnight if possible with olive oil, salt and pepper, fresh herbs, tomatoes, olives and garlic etc.

For the dough

3 cups bread flour

¼ teaspoon instant yeast

1¼ teaspoons salt

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles.

3. Once doubled turn out onto the table and gently press out the excess gas from the dough.

4. Knead a couple of times to smooth out the dough ( add flour if needed ). Divide into 2.

5. Roll each piece out 1 times bigger than the cheese.

6 Place the cheese in the centre and fold over the dough adding some of the ingredients from the marinade.

7. Turn over onto a floured baking sheet so as the folds are on the base. Brush the top with olive and finish with sprigs of thyme, bay leaves cumin seeds, salt and pepper and finish with a dusting of flour.

8. Allow to double in double in size before baking in a 450 degrees pre-heated oven for 25-30 minutes.

9. Remove to a large serving board and allow to cool before serving.

poached pears

 

Ingredients

• 1  bottle white wine
• 1 cup water
• 3/4 cup sugar
• 1 whole vanilla bean, split and scraped
• 2 star anice
• 4 firm pears, peeled, cored and with stem intact

Directions

Place the white wine, water, sugar,vanilla bean, star anice into a 4-quart saucepan over medium-high heat and bring to a boil. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Remove the pears, and place in the refrigerator.

Reduce the syrup to approximately 1 cup of liquid.

Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

Note 

I served the pears with a caramel sauce and vanilla icecream