Weeknight cooking Part 2 of 3: Polenta with Sage, Goat Cheese, and Mushroom Ragout.

It happened to snow the night I made the ragout, which seemed fitting for this "Porridge of the evening". I guess this label doesn't sell it. Let me work on it. 

Anyways, a warm mushroom ragout was just what the doctor ordered. Cheesy, warm and subtle in its range of flavours, I enjoyed it for dinner and for lunch the next day. "Yuppy slop" Is that better?


From: Cavich, C. (2008). High Plains: The Joy of Alberta Cuisine. (pp.108-9). Calgary, Canada. Fifth House Publishers.

Serves 4 as an entree or 8 as a side

Ingredients 

Polenta

• 1 cup instant polenta
• 4 cups water
• 1 t salt
• 1 T butter
• 200ml goat cheese
• 1 T chopped fresh sage leaves

Mushroom Ragout

• 8 cups sliced mushrooms
• 2 T butter
• 1 cup minced white onion
• 2 cloves garlic, minced
• 1/2 t salt
• 1/4 t ground black pepper
• 1/2 cup vegetable stock
• 1/4 cup whipping cream
• sprigs of fresh wild or garden sage

Method

Bring water to a boil in a large pot and add salt and butter. Slowly add the polenta to the pot in a steady stream, whisking as you go to prevent lumps from forming. Remove from heat and stir in the goat cheese and sage. Keep warm.

To make the ragout, melt butter in a wide pan and saute onion and garlic until soft, about 5 minutes.  Add sliced mushrooms to pan with salt and pepper and cook until mushrooms give up their liquid and begin to soften.

Add stock or wine, increase heat, and simmer until liquid in the pan is reduced by half. Stir in cream and bring to a boil. Cook 1 minute until ragout is thick.

Serve polenta in deep bowls, topped with the mushroom ragout. Garnish each bowl with a sprig of fresh sage. 

Weeknight Cooking Part 1 of 3: Chinese Chicken Salad

On the quest for quick, wholesome meals, I went digging for recipes that can be prepared in pinch. I narrowed it down to three, the first of which is tonight's entry. In the case of this particular recipe, I would modify how the veggies are chopped if you need to quicken the pace a little. This took me about forty minutes to prepare. 

I was surprised by how good this salad was. It certainly looked test-worthy as depicted in this month's Chatelaine magazine, but it exceeded my expectations. This was a contribution of Gwyneth Paltrow's and while her version included steamed chicken infused with ginger and star anise, I opted out of the steamer and chose my frying pan and some oil. Easy peasy and a little less perfect than Gwyneth's recipe. You'll get over it.

The version below is my modified version. If you want the original, check it out: http://www.chatelaine.com

Serves 4 as an entree

Ingredients

Salad

• 4 boneless, skinless chicken breasts
• 2 T canola oil
• Head of Romaine lettuce, finely chopped
• 1 cup snow peas, julienned
• 1 carrot, peeled and julienned
• 4 green onions, chopped
• 3 T loosely chopped cilantro
• 2 red chilis, diced (optional)
• 1 T toasted sesame seeds

Dressing

• 3 T hoisin sauce
• 1/3 cup sesame oil
• 3 T rice vinegar
• 1/4 water
• 1/2 t salt

Method

Heat the oil in a large fry pan on high heat.  If you find the breasts aren't thick enough to cook all the way through when pan fried, slice them in horizontally in half. Season the chicken breasts with salt and pepper before adding them to the pan. Let them cook for 3 minutes each side or until cooked through. Remove from pan and when the chicken has cooled enough to handle, tear the chicken into bite-size strips.

While the chicken is cooking, combine the salad ingredients and set aside. Next, combine the dressing ingredients, mixing well with a whisk. Finally, add the chicken to the salad and toss well. Serve the salad in individual bowls and dress accordingly...no white after Labour Day. Gawd, I'm clever!

The Black Rice Diaries

Here's what you should know about black rice: its hull contains more vitamin E, a known immune system booster, than brown rice and it has more anthocyanin antioxidants than blueberries. Does it sound like I know what I'm talking about? Well I don't, but someone at Health.com does (http://www.health.com).

The health benefits of black rice had nothing to do with my decision to experiment with it this week. I liked the look of it and found a bag of Thai glutinous black rice at Superstore. Chinese black rice is another type worth looking into. In fact, the black rice bowl may be better served with this type of rice.

Black Rice Bowl

Adapted from: http://kidcultivation.blogspot.ca

Makes 6 servings

Ingredients

• 1 1/2 cups black rice (recipe calls for Chinese black rice, but I used the Thai version)
• 3 boneless, skinless chicken breasts
• 3 T sunflower oil, plus 2 T for cooking the chicken breasts
• 1/2 cup minced red onion
• 2 serrano chili peppers, diced
• 1 T fresh lime zest
• 3 T fresh lime juice
• 2 T rice vinegar
• 1 T fish sauce
• kosher salt
• 1/2 cup fresh snap peas ( I didn't have them)
• 2 small, ripe avocados
• cilantro to garnish
• sambal oelek to garnish

Method

Note: The original recipe prepares this dish as a salad. I chose to turn it into somewhat of a rice bowl. If you want to prepare and serve it as a cold salad, let the rice cool for an hour or so before mixing it in with the dressing and other ingredients. Note the original recipe did not include chicken.

Combine 2  and 3/4 cups of water and the rice into a large pot. Bring the water to a boil, reduce to simmer and cover, cooking for about 30 minutes or until the rice is tender. 

To prepare the chicken, heat the 2 tablespoons of the canola oil in a frying pan. Cut the breasts into bite size pieces and toss them in with the oil. Cook for approximately 10 minutes or until all the pieces are well browned. Set the chicken aside. 

In another pan, heat the remaining 3 tablespoons of oil and add the onion, cooking for about 1 minute and then the chili peppers. Cook until the onions become translucent.

In a large bowl, combine the lime zest, juice, vinegar, fish sauce and salt in a bowl. Stir well and set aside.

Pour the rice and chicken into the bowl with the dressing, tossing well until all the dressing has coated the rice.  To serve, spoon the rice mixture into individual bowls and top with slices of avocado, cilantro and sambal oelek or whatever chili sauce you have on hand if heat is your thing. 

Coconut Black Rice Pudding

Makes 6 servings

From: http://www.thekitchn.com

Ingredients

• 2 1/2 cups water
• 1 cup coconut milk
• 1 cup black rice
• 3 T brown sugar
• 3 T shredded coconut
• 1/2 t salt

Method

In a medium saucepan, bring the coconut milk and water to a boil. Reduce heat and simmer , uncovered for 45 minutes, or until the rice is tender.

Meanwhile, to toast the coconut, preheat the oven to 350F and spread the shredded coconut across a cookie sheet. Bake until golden brown, about 10 minutes. 

Once the rice is cooked, add the sugar and salt and simmer for a few more minutes until the rice reaches your desired texture. Taste and adjust the seasoning as required. Serve in individual bowls, topped with the coconut. I had a few almonds hanging around that looked like a good addition, so used them as a garnish as well.

Velvety Potato Soup

I was drawn to this recipe for two reasons: first, it's a lower fat version of the potato soup recipes I've found online. Second, I was given hoards of potatoes from my mother-in-law (thanks U.E!) and needed a use for them. Delicious with a nice green salad and a collection of toppings such as bacon bits, grated cheddar and green onions. 

From: http://backtoherroots.com

Serves 4-6

Ingredients

• 2 slices of bacon
• 1 T butter
• pinch of red pepper flakes
• 2 garlic cloves
• 2 medium onions
• 3 stalks of celery
• 6 medium potatoes
• 6 cups chicken stock
• 1 1/2 cups skim milk
• 2 bay leaves
• 1/2 t dried thyme
• salt and pepper to taste
• cheddar cheese, sliced green onions, etc for garnish

Method

In a large saucepan over medium heat, cook the bacon until cooked through and browned. Remove from pan, crumble and set aside.

Add butter to the bacon grease and melt. Add the red pepper flakes and garlic, cooking until fragrant, about 3 minutes. Add the onions and celery cooking the veggies for about 7 minutes or until tender.

Add in the potatoes, stock, milk, thyme, salt and pepper and bring to a boil. Reduce the heat and simmer for about 30 minutes or until the potatoes are very tender.

Blend the soup using an immersion blender, food processor or stand alone blender. I pureed my first batch and enjoyed the velvety texture. Stir in the Greek yoghurt.

Ladle the soup into bowls and top with bacon bits and other desired toppings.

The Baking Wannabe

Burning Baking cookies on a Sunday morning was on today's agenda and while I was motivated to get it done, I have no interest in the general process. I don't know what it is about baking versus cooking, but it would appear that most kitchen enthusiasts have a preference. Mine is definitely cooking. This should be obvious considering my reputation as a somewhat careless cook. One just doesn't get away with that when baking. 

Take today's escapade for example. I burnt the bottoms of the first two dozen cookies I baked and overheated the chocolate I was to use for dipping another batch. Instead of dipping the cookies, I placed turd-like dollops of chocolate in the centre of each one. It's difficult to really inspire confidence in my baking when the outcome resembles poop.

Despite the visible shortcomings of my cookies, they taste great and I would bet that you could manage to not burn the bottoms and keep the chocolate dipable long enough to produce something that looks like a cookie. This is my Sunday challenge to you.

Turd Cookies (Formerly named Peanut Butter Brownie Gooey Butter Cookies)

From: http://www.sprinklewithflour.com

Makes two dozen

Ingredients

• 1/2 cup flour
• 1/3 cup cocoa
• 1 1/4 sugar
• 1/4 t salt
• 250 g of cream cheese
• 1/2 unsalted butter
• 1/3 cup peanut butter
• 1 egg
• 1 t vanilla extract

Method

Preheat oven to 350F.

In a bowl combine the flour, cocoa, sugar and salt and set aside. Using a standing mixer or similar device, cream the butter and cream cheese. Add the vanilla, peanut butter and egg and mix until all combined. Slowly mix in the flour, letting it blend with the batter before adding more.

Roll the dough into spoon size balls and place on an ungreased cookie sheet. Bake for approximately 10 minutes. 

Chocolate Dipped Potato Chip Cookies

Adapted from: http://onsugarmountain.com

Makes a dozen

Ingredients

• 3/4 cup flour
• 1/4 granulated sugar
• 1/4 icing sugar
• 1/2 cup ground potato chips
• 1/4 t salt
• 1 egg yolk
• 1 t vanilla
• 10 oz dark chocolate for dipping
• coarse sea salt for garnish

Method

Preheat the oven to 350F and line a cookie sheet with parchment paper.

Combine the flour, potato chips and salt in a bowl. Cream both sugars with the butter using a mixer and beat in the egg yolk and vanilla. Slowly add the flour mixture to the dough. Spoon about a tablespoon's worth of dough for each cookie on the parchment-lined sheet. Bake for 10-12 minutes or until golden around the edges. Once the cookies have cooled, melt the chocolate on a double boiler and dip the cookies in the chocolate. As the chocolate is cooling, sprinkle the surface with a little sea salt. 

Hail to the Picnic!

This spread (and subsequent post) isn't so much about cooking as it is about food in general, but I think you'll appreciate it all the same.

Craving all things summer after a bout with the flu, I was anxious to prepare a lunch that captured the awesomeness of our soon-to-be climate. No doubt most of those still living in winter feel the need for a break from it. Instead of planning a break in the tropics, I've opted yet again to live through it, by doing what I always do: exercising, socializing and eating well. Eating well is about keeping it simple and nothing is simpler than a picnic. 

What do you need? Well, whatever you'd like! We picked up some cheddar and gruyere at a local market, along with an array of vegetables, pickles, deli meats and breads. The beer and chips aren't in the photo, but they were definitely present. You don't want to appear too sophisticated.  

What a perfect way to combine socializing and eating well than a picnic menu for a lunch with friends. I've included a couple of sandwich filling recipes below. 

Serves 4-6 (for both salad/fillinf recipes)

Egg Salad 

• 8 eggs, hard boiled (there is a method to hard boiling eggs, in order to avoid dry, grey yolks): http://www.getcracking.ca/perfect-hc.html
• 2 green onions, green part only
• 2 T mayonnaise
• 1 T sour cream
• 1 t pickle juice
• salt and pepper to taste

Tuna Salad

• 2 tins of tuna packed in water
• 1 green onion, chopped
• 1/2 stick of celery
• 2 T mayonnaise
• 1 T sour cream
• 1 t lemon juice
• salt and pepper to taste

Palak Paneer & Aloo Gobi

If you've visited Remedy Cafe in Edmonton and haven't tried the Palak Paneer, come over here so I can smack you across the head. It is the reason why I have no idea what anything else at Remedy tastes like (except the chai...ooohweee, yummy!). When a friend of mine offered to take me to a local Indian supermarket called Fruiticana, I figured this was an opportunity to attempt my own rendition of Palak Paneer and Aloo Gobi, another recipe I'd been pondering. Fruiticana is on 34th Avenue and 93rd Street and is one of a few markets in the city that offer a great selection of Indian treats.  

Make sure that you include tamarind sauce and roti or naan bread with your purchase. The palak paneer needs that sweet compliment to balance the salty one. Oh and of course, don't forget the beer!

Aloo Gobi

Serves 4

Adapted from: http://www.7spice.net

Ingredients

• 2 large russet potatoes, diced, but not peeled
• 4 cups cauliflower, chopped into bite-size pieces and parboiled
• 1 cup frozen or fresh peas
• 2 T oil
• 2 t mustard seeds
• 1 t cumin seeds
• 2 T garlic chutney plus 2 t
• 2 t garlic paste
• 2 t turmeric
• 2 t chili powder
• 2 t coriander powder
• 1 t garam masala
• 1 pinch of kasuri (kasoori) methi
• salt to taste
• water as required

Method

Wash and dice the potatoes and set aside. Boil the chopped cauliflower for two minutes and remove from heat. Drain and rinse the cauliflower with cold water set it aside until required.

Heat the oil in a large frying pan. Add the mustard seeds and let them crackle for a few seconds before adding the cumin seeds. Add the 2 tablespoons of garlic chutney, 1 teaspoon of the garlic paste and the potatoes, mixing well.  Season with salt and add about two tablespoons of water to the pan. Cover and let cook for about 5-8 minutes. Check after 5 minutes and if the potatoes, once poked feel like they're about 50% cooked, add the cauliflower. If not, let them cook another 3 minutes. Add the cauliflower, another 2 tablespoons of water, cover and cook for another 5-8 minutes. If you're using fresh peas, add them with the cauliflower. The resulting curry will be dry. 

If cooking with frozen peas, add them after the cauliflower has cooked. Once the cauliflower and potatoes are tender when poked, but still hold their shape, add the coriander turmeric and chili, mixing well. Add the second teaspoon of garlic paste and the remaining 2 teaspoons of chutney at this point. Cook for another 2 minutes on low heat. Remove from heat and add the garam masala and kasuri methi. Season with more salt if required. 

Serve with warm roti and a cold lager.


Palak Paneer

Serves 4

From: The back of a box of National Palak Paneer Spice Mix (50g)

Ingredients

• Paneer 200g (I used a 340g brick of it), cut into cubes
• 1/2 kg spinach
• 1/2 cup oil/ghee
• 1 T ginger paste
• 1 T garlic paste
• 2 green chilies, finely chopped
• 1 cup fresh milk
• 1/2 cup fresh cream
• 1 T soy leaves (didn't have these and did not substitute with anything)
• National Palak Paneer Spice Mix (50g)

Method

Boil spinach and grind in a food processor.

In a sauce pan, fry the ginger and garlic paste in the oil/ghee for 2-3 minutes or until light brown. Add the spinach, chillies and spice mix and fry for about 5 minutes. Add the milk and cook for 2-3 minutes. Finally, add the soy leaves and cream and cook for another 5-10 minutes.

In a separate fry pan, heat a tablespoon of oil and brown the paneer. Remove from pan and soak in ice water for 10 seconds, then remove.  

Add paneer to the spinach mix and cook for 2 minutes. 

Serve with roti or naan and tamarind sauce.