Tag: European
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.
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.
Smoked Fish Rillette; 2 Ways
Smoked Fish Rillette; 2 Ways
Rillettes are apart of French charcuterie; pork, duck, or fish cooked in its own fat, pressed in a jar or ramekin, used as a spread for crackers, breads, or toast. They’re kinda like a cross between confit and a pate. Since the fish rillettes aren’t cooked in its own fat, a dairy-based fat is stirred in; that fat being crème fraiche, mayo, cream cheese, or sour cream. In these two particular cases, I’ve used smoked salmon and cream cheese with dill, shallots, and dijon; smoked sable and crème fraiche with chives, shallots, and pine nuts.
Ingredients
Smoked Salmon Rillette
- 1 cup hot smoked salmon flaked
- 1/4 cup cold smoked salmon finely chopped
- 1/4 cup Tillamook cream cheese
- 2 tbsp shallots finely chopped
- 2 tbsp dill finely chopped
- 2 tsp dijon mustard
- 1 tsp cracked black pepper
Smoked Sable Rillette
- 1 cup smoked sable
- 1/4 cup crème fraiche
- 3 tbsp chives finely chopped
- 2 tbsp shallots finely chopped
- 2 tbsp pine nuts toasted
- 2 tsp lemon juice
- 1/2 tsp cracked black pepper
Instructions
Smoked Salmon Rillette
- Mix together the cream cheese, shallots, dill, dijon, and pepper.
- Stir in the hot and cold smoked salmon.
Smoked Sable Rillette
- Mix together the crème fraiche, chives, shallots, pine nuts, lemon juice, and pepper.
- Stir in the smoked sable.
