Entry tags:
Cooking!
The Rabbits have me cooking on Fridays with ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
purplerabbit.
This is both nerve-wracking and very good for me. If I'm alone in the kitchen I start to panic, but all I need to avoid that is company if I'm reasonably sure of what it is I'm trying to do, or else that nobody else knows any better than I do. If I am wary I wait untiluncledark comes home, so he can instruct me.
So far I usually make pasta, because that's what I'm confident at. When we've made other things, PurpleRabbit has taken the lead.
Tonight I made it up as I went, trying to make something similar to the polenta they serve at Pomodoro:
I cut sun-dried tomato and garlic polenta into slices and then cut out the middles with a little cookie cutter. I wrapped pieces of fontina and sage leaves in prosciutto and stuffed them in the middles.
But then I had a bunch of extra polenta, fontina, and prosciutto, so I filled the rest of the dish with the spare, and poured roasted garlic alfredo sauce on top. I baked it all at 350 for half an hour, and then took off the foil and baked it a bit longer so the cheese would melt.
To put on top, I chopped up roma tomatoes, and mixed it with a bit of chopped onion, dried basil, and salt, with extra virgin olive oil, and as an afterthought added feta cheese. It needed more salt than I expected.
Finally I tried crisping the remaining sage leaves in olive oil and butter. That worked perfectly, and they're sooo goood. I want to take a whole sage bush and crisp them for snacks.
All put together it was quite yummy.
Next time I think I should put the sauce down first, and not try to make stuffed rounds, but just crumble all the polenta and shred the cheese to make a more ordinary casserole. Same flavors, better presentation. I wish the tomatoes were more flavorful, but overall it worked really well.
I'm very proud of myself. I made dinner and it wasn't pasta.
-E-
purplerabbit.This is both nerve-wracking and very good for me. If I'm alone in the kitchen I start to panic, but all I need to avoid that is company if I'm reasonably sure of what it is I'm trying to do, or else that nobody else knows any better than I do. If I am wary I wait until
uncledark comes home, so he can instruct me.So far I usually make pasta, because that's what I'm confident at. When we've made other things, PurpleRabbit has taken the lead.
Tonight I made it up as I went, trying to make something similar to the polenta they serve at Pomodoro:
I cut sun-dried tomato and garlic polenta into slices and then cut out the middles with a little cookie cutter. I wrapped pieces of fontina and sage leaves in prosciutto and stuffed them in the middles.
But then I had a bunch of extra polenta, fontina, and prosciutto, so I filled the rest of the dish with the spare, and poured roasted garlic alfredo sauce on top. I baked it all at 350 for half an hour, and then took off the foil and baked it a bit longer so the cheese would melt.
To put on top, I chopped up roma tomatoes, and mixed it with a bit of chopped onion, dried basil, and salt, with extra virgin olive oil, and as an afterthought added feta cheese. It needed more salt than I expected.
Finally I tried crisping the remaining sage leaves in olive oil and butter. That worked perfectly, and they're sooo goood. I want to take a whole sage bush and crisp them for snacks.
All put together it was quite yummy.
Next time I think I should put the sauce down first, and not try to make stuffed rounds, but just crumble all the polenta and shred the cheese to make a more ordinary casserole. Same flavors, better presentation. I wish the tomatoes were more flavorful, but overall it worked really well.
I'm very proud of myself. I made dinner and it wasn't pasta.
-E-