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Polenta e Funghi
Polenta e Funghi
Polenta is a staple of Venetian cuisine and is commonly served instead of potatoes, rice, or bread. The pairing of a ragout over polenta is a popular combination, usually served as an appetizer, but can also be served as a main dish. This particular recipe is very simple but full of flavor; taking less than 10 minutes to prepare.
Ingredients
- 1 lb wild mushroom blend roughly chopped
- 3 garlic cloves minced
- 2 tbsp olive oil
- 2 tbsp butter
- parmesan cheese shaved
- parsley chopped
- cracked black pepper
Polenta
- 1/2 cup polenta
- 2 cups water
- 1 tsp salt
- 2 tbsp butter
Instructions
- Over medium heat, add the olive oil to a sauté pan and sauté the garlic for 1 minute.
- Add in the mushrooms and sauté for 5 minutes.
- Toss in the butter and cook for 2-3 more minutes.
- Turn off the heat and season with salt and pepper.
- While the mushrooms are cooking, add the water, salt, and polenta in a pot over medium heat. Consistently stir with a whisk for about 5 minutes.
- Once the polenta has thickened, turn off the heat and whisk in the butter.
- Ladle some polenta in a bowl, making a crater. Spoon some of the mushroom ragout in the center. Top with shaved parmesan and chopped parsley. Season with cracked black pepper.
Oysters with Mignonette Sauce
Oysters with Mignonette Sauce
Despite the French name, mignonette sauce was created in New York in the 1930’s. The red wine vinegar and shallot base cuts through the brininess of oysters; making them the perfect accompaniment. There are many variations of mignonette sauce; some using champagne vinegar, herbs, hot sauce, amongst other additions. When choosing the right oyster, there are a few things to consider. The first is the type. Do you like a milder tasting oyster, then go with the traditional Blue Point. I’m partial to briny oysters such as Old Salts and Kumamoto. The next thing to consider is shucking them at home. You will need an oyster shucker, oyster gloves or a towel, and ice; preferably shaved. The oysters need to be on ice the whole time from purchase, to transport, to the kitchen, and serving. First, wash the oysters in cold water. Place on your oyster gloves. Using the oyster shucker, wedge the tip into the back lip of the oyster and pop open, trying to keep in all of the oyster liquor. Swipe the inside bottom of the oyster to loosen it from the shell. Immediately place back on ice. This will take some practice if this is your first time shucking. Then spoon over a teaspoon of mignonette sauce on each oyster.
Equipment
- oyster shucker
- shaved ice
Ingredients
- 12 oysters freshly shucked and on ice
Mignonette Sauce
- 2 tbsp shallots finely chopped
- 1/4 cup red wine vinegar
- cracked black pepper
Instructions
- Mix together the red wine vinegar and shallots, then refrigerate. Wash, then shuck the oysters. Place on shaved ice. Spoon some of the mignonette sauce on each of the oysters. Crack fresh pepper over each of the oysters and serve.
Dutch Stamppot
Dutch Stamppot
Dutch stamppot is the ultimate comfort food of the Netherlands. There are countless versions of this yummy goodness; always mashed potatoes cooked with other vegetables with some type of pork over the top; usually smoked sausage or thick slices of slab bacon. My recipe is very typical; mashed potatoes with sautéed kale, shallots, and garlic mixed in, topped with sliced kielbasa.
Equipment
- potato masher
Ingredients
- 1 lb smoked sausage or Dutch rookwurst; sliced
Mashed Potatoes
- 2 lbs potatoes peeled and cubed
- 1 tbsp salt divided
- 2 tbsp unsalted butter
- 1/2 cup whole milk
- 1 tsp cracked black pepper
- 3 tbsp olive oil
- 1 large shallot finely chopped
- 6 garlic cloves minced
- 1 bunch kale washed and chopped
- 1/4 cup water
- 1 tsp vinegar
Instructions
- Bring a pot of salted water to a boil. Add in the potatoes and boil until soft; about 10 minutes. Drain.
- Add in the milk, butter, and black pepper. Mash with a potato masher. Set aside.
- While the potatoes are boiling, heat up olive oil in a sauté pan over medium heat. Add in the shallots and cook for 4 minutes.
- Add in the garlic and cook for a minute.
- Stir in the kale. Sauté for 5 minutes.
- Pour in the water and vinegar. Cover and let the kale wilt even more; about 5 minutes.
- Mix in the kale with the mashed potatoes.
- In the same sauté pan, brown the smoked sausage; about 4-5 minutes a side.
- Top the mashed potatoes with the smoked sausage.
