Can I complain for one hot second? I’ll take a rain check on a verbal/written reply and take the silence as a ‘yes.’ I am fed up with winter. It rained for my sister’s entire outdoor graduation. Sideways rain, and I don’t think you can get more insulting than that. It rained for my graduation too, but I was happy as a clam to be inside a Track & Field stadium (addendum: I would not have found myself quite so content had it been a sunny-side-up day). I am angry at the weather. Angry to be on the East Coast, although, given the recent (and not-so-recent) rash of natural disasters and other not-so-natural disastrous events, I suppose I should feel at least a modicum of gratitude to be right where I am. But I am not grateful for my location so much as the produce that it produces. Today, it a little market near my train stop I found all three of the above-pictured vegetables. I hadn’t a clue what to do with them, but daydreamed all the way home on the train, and by the time I arrived, I had the scaffolding of a couple of ideas in my head. I rushed home. I dirtied a lot of a pots and pans. I sweated in my kitchen for the first time in many moons. I requested fancy cocktails from my fiance for our guests. He provided them. (they were delicious) I had a mini-meltdown over 2 poorly poached eggs. Then I got the hang of it.
I took one singular picture…it doesn’t do the final dish justice…but if you want to try any/all of the mishmash medley of vegetarian sensations that I created, the lackadaisical recipes are as follows:
6 cups of water with a dash of salt to speed the boiling process
2 cups dry polenta
½ cup cream
2 tbsp butter
¼ cup grated romano/pecorino/other fancy cheese
Salt & Pepper to taste
Bring the water to a rollicking boil before mixing in the 2 dry cupfuls of polenta. Lower heat and let bubble and brew at a simmer for 10-15 minutes. Stir in cream and butter, stir well and bring to a simmer again. Lastly, mix in cheese and season with salt and pepper to taste before serving. Best served hot. Makes 6 servings or more…
A Japanese green, these tender young’uns have been descried as “piquant, mild peppery flavor…slightly spicy, but less so than arugula.” I tossed them lightly with sesame vinaigrette, toasted sesame seeds and finely grated pecorino.
1 large rutabaga (cut into ½-inch cubes)
¼ cup butter
2 tbsp. brown sugar
1/8 tsp. pumpkin pie spice
Freshly ground pepper
Cut the ‘bega into small cubes. Boil in salted water until tender-crisp (about 10 minutes). Drain well. Melt butter in pot, add the rutabega, sprinkle brown sugar and mix gently until caramel appears, just a few short minutes. Add pumpkin pie spice and pepper.
Crispy Pan-friend Spring Onions
4-6 young spring onions
3 tbsp butter
salt, pepper, lemon
With a mandolin, slice the onions into rounds. Melt butter in a skillet and turn up the heat. Add onions and flash-fry for 1 minute on each side. Season the onions with salt, pepper and lemon. Drain any excess butter (can be used with the polenta for an additional seasoning flavor).
- Do NOT boil the water. Do not let it simmer. Get the water “excited” with bubbles just barely appearing at the bottom. It is poachable now.
- Pour in a splash of vinegar
- Prep your eggs in ramekins, do not crack directly into the whirlpool you create.
- Make a whirlpool in the water with a spatula in your dominant hand, hold the ramekin containing the egg in the other hand, and gently dump it in the center of the whirlpool at the same moment that you remove the spatula
- Do not touch your egg as it swirls and gels. Close your eyes if you have to! Do not touch the egg. Trust it.
- Let it cook for at least 90 seconds before nudging it gently with the spatula to make sure it is not sticking to the bottom of the pan. If it is ready, gently scoop it out with a slotted spoon and put in a warm bath of water to await serving time.
I discussed egg poaching in a previous entry and recommended Smitten Kitchen for an excellent tutorial. I still stand by this method, despite my initial failed attempts. Check it out for detailed instructions and pictures.
Happy happy spring!