Cheesy polenta (grits) with tomato sauce

April 11, 2020September 7, 2022 Belinda

Fabulous and easy recipe from the one and only Yotam Ottolenghi

“This understated side dish is dressed up enough to keep everyone at the table happy, but simple enough not to steal the show from the main course. It would pair really well with roast chicken or grilled seafood. You can make the sauce well in advance – just warm it through while you’re cooking the polenta – but don’t make the polenta until just before you’re about to serve, otherwise it’s likely to set.”

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Prep 20 min
Cook 45 min
Serves 4 as a side

For the sauce
1 onion, peeled and cut into 8 wedges (150g net weight)
150g (5oz) datterini tomatoes, or regular cherry tomatoes
4 tbsp olive oil
6 garlic cloves, peeled and crushed
750g (1.5lbs) vine tomatoes, core removed and finely chopped into 1cm (1/2″) dice (seeds and all)
1 tsp caster sugar
5g (1/2 oz) oregano sprigs (leaves and stalks), plus 1½ tbsp leaves extra to serve (or use basil or parsley instead)
Salt and black pepper

For the polenta
500ml (17 fl oz) chicken stock
350ml (12oz fl oz) whole milk
60g (2 oz) unsalted butter
200g (7 oz) quick-cook polenta
150g (5 oz) gruyère cheese, roughly grated

Put a large sauté pan on a high heat and, once very hot, add the onion wedges and cook, turning regularly, for about six minutes, until very well charred on the outside. Transfer to a plate, then put the tomatoes in the same pan and char for another four minutes, or until nicely blistered in places. Transfer to the onion plate, but keep the two separate, and put the pan aside to cool slightly.

Return the pan to a medium-high heat and add the oil and charred onion. Cook, stirring occasionally, for about two minutes, until slightly softened, then add the garlic and cook for another 30 seconds. Add the chopped vine tomatoes, sugar, oregano sprigs, 150ml (5 fl oz) water, a teaspoon of salt and plenty of pepper. Bring up to a simmer, then turn down the the heat to medium and leave to cook for about 15 minutes, stirring occasionally, until the tomatoes have started to break down. Add the charred tomatoes and cook for seven minutes more, until they’ve started to soften and the sauce has thickened. Keep warm until ready to serve.

Put the stock, milk, 100ml (3.5 fl oz) water, half the butter, a teaspoon and a quarter of salt and a good grind of pepper in a medium saucepan on a medium-high heat. Bring to a gentle simmer, turn the heat to medium-low and pour in the polenta in a slow, steady stream, whisking continuously, until completely incorporated. Carry on whisking for two to three minutes more, or until the polenta is cooked and the mixture is still quite wet and loose.

Stir in the cheese and remaining butter, then spread out the polenta on a large platter. Spoon the tomato sauce on to the polenta, gently swirling some of it in, top with the extra oregano leaves and serve warm.

Baking · Do-ahead · Holiday Food

Bacon & Cheddar Scones

April 6, 2020September 7, 2022 Belinda

Recipe from the D’Artagnan website

This easy-to-make scone recipe is packed with flavor from with Applewood Smoked Bacon, sharp cheddar cheese, and fresh chives.
Enjoy fresh from the oven, or split and fill with scrambled eggs for brunch.

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Makes 8 scones
1 package Applewood Smoked Bacon or another smoked good-quality bacon
2 cups all-purpose flour
1 tsp salt
1 tbsp baking powder
2 tsp sugar
1 tsp garlic powder
4 tbsp cold butter, cut into small cubes
1 cup (about 4 ounces) grated sharp cheddar cheese
¼ cup chopped fresh chives
3/4 cup heavy cream, plus more as needed

With the rack in the center position, preheat the oven to 425 degrees F.

In a large skillet over medium heat, cook the bacon until crisp. Remove from pan and drain on paper toweling. Coarsely chop bacon and set aside.
In the bowl of a food processor, pulse together flour, salt, baking powder, sugar, and garlic powder.
Add cold butter and pulse until incorporated, keeping some larger, pea-sized chunks of butter in the mix. Add cheese, reserved bacon, and chives. Pulse quickly, just to evenly distribute.
Empty mixture into a large bowl. Add the cream and stir to combine.
The dough should be shaggy but not too wet. It should stick together when squeezed. Add more cream, a tablespoon at a time, if needed.
Turn the dough out onto a lightly floured work surface. Pat and shape the dough into an 8” round. Transfer to a sheet pan lined with parchment or a silicon mat. Cut the dough into 8 wedges. Spread them out on the pan, as they will rise when cooked. Brush the tops of the scones with heavy cream.
Bake until golden brown, about 22-24 minutes.
Remove them from the oven and let cool slightly before serving.

Asian flavors · Dairy-free · Gluten Free · Rice · Vegan

Coconut Spinach Rice Pilaf

April 5, 2020 Belinda

Recipe from “Veggie Society”

I figure it’s a great time to eat more vegetarian recipes what with the difficulty of finding what you need in the supermarkets these days, and trying to eat as well as possible

A one-pot wonder filled with fiber and nutrition, vegan and gluten-free, quick cook brown rice is toasted with aromatics pilaf style, then slowly simmered to perfection in a green broth made from coconut milk and baby spinach.

About the Rice:
This recipe can be made with pretty much any type of rice you might have in the pantry so long as you adjust the cooking time according to package directions. For regular brown rice grains you’ll want to give it a good 45 minutes to fully cook and allow to steam an additional 10 or so off the heat

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Serves 6
2 cups quick cook brown rice or regular brown rice (see notes above) rinsed & drained well
4 cups baby spinach
2 X 13.5 oz cans coconut milk organic
1 yellow onion diced
3 cloves garlic minced
1 stalk lemon grass, bruised (OPTIONAL)
sea salt + black pepper to taste
1 lime or lemon cut into wedges

Rinse the rice until the water runs clear then drain well.
Preheat a medium heavy bottom stock pot over low flame and saute the onion with a pinch of salt in a little drop of oil or veggie stock.
Stir in the garlic and cook a few seconds just until fragrant then add the rice. Give everything a good stir and allow to cook together for a a couple of minutes while you make the spinach coconut broth.

To make the broth: add the coconut milk and baby spinach to a powerful blender together with 1.5 tsp salt. Blend until smooth then pour over the rice. Bring to a simmer and add the bruised lemon grass if using.

Turn the heat to low and make sure the rice continues to simmer. Cover with a lid and cook for 20 minutes or adjust timing according to the instructions on the package of rice you are using. After 20 minutes remove from heat but leave the lid on and allow the rice to continue steaming for an extra 10 minutes.
Remove the lid and fluff with a fork. Discard the lemon grass, taste and adjust seasonings with salt and pepper then hit it with a good squeeze of fresh lime or lemon.

Serve hot topped with toasted coconut flakes, crispy fried onions, sesame seeds, scallions. chives or your favorite fresh herbs.

Notes
To adapt this recipe you can make a Lemon Grass Turmeric Rice by replacing the spinach with 1.5 teaspoons turmeric and 1 inch of ginger root or ginger powder. Absolutely divine!

Do-ahead · Vegetable sides · Vegetable-related

Creamy Braised White Beans

April 5, 2020September 7, 2022 Belinda

Recipe c/o Con Poulos for the New York Times.

This is a great recipe for this time of quarantine, as it relies on store cupboard basics and is very easy and tasty, supplying your protein for the day.
Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here — it’s the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes.
A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.

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Serves 4
1 tbsp unsalted butter
1 head garlic, halved crosswise
1 cup whole milk
1 (15-ounce) can chickpeas, with their liquid
1 (15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed
1 thyme or rosemary sprig or 3 sage leaves chopped finely and/or 1 bay leaf
⅛ tsp ground nutmeg, allspice or garam masala
Kosher salt and black pepper
4 slices crusty bread or thick toast
Extra-virgin olive oil, for serving
Freshly grated Parmesan, for serving
Aleppo pepper or red-pepper flakes, for serving

In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
Add the milk, chickpeas and their liquid, white beans, thyme/rosemary/sage and nutmeg and stir to combine. Season generously with salt and pepper.
When the mixture begins to bubble around the edges of the pan (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.

Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.

If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon.
Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.

Tip
You can reheat leftovers the next day over low heat; the sauce will have thickened, but the beans will still be delicious.

Appetizer Vegetarian · Do-ahead · Vegetable-related

Cauliflower-and-Cumin Fritters

April 3, 2020September 7, 2022 Belinda

recipe c/o Yotam Ottolenghi

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Yields: Serves : 4 to 6

“These are not your usual fritters,” says cookbook author Yotam Ottolenghi. His are pancake-like, packed with cauliflower and spiced with cinnamon, cumin and turmeric. As a dipping sauce, he serves lime-spiked Greek yogurt.

Lime Sauce
1 1/3 cups plain full-fat Greek yogurt
2 tbsp finely chopped cilantro
1 tsp finely grated lime zest
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper

Put all of the ingredients in a bowl and whisk well. Taste—the flavor should be vibrant, tart and citrusy—and adjust the seasoning as necessary. Chill or leave at room temperature for up to 1 hour.

Fritters
1 small cauliflower, about 3/4 pound, cut into little florets
Scant 1 cup all-purpose flour
3 tbsp finely chopped parsley, plus whole leaves for garnish
2 shallots, finely chopped (1/4 cup)
1 garlic clove, minced
4 large eggs, preferably organic
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp turmeric
1 1/2 tsp salt
1 tsp freshly ground pepper
About 2 cups sunflower oil, for frying

Add the florets to a saucepan of salted boiling water. Simmer until very soft, 15 minutes; drain.
Meanwhile, put the flour, chopped parsley, shallots, garlic, eggs, cumin, cinnamon, turmeric, salt and pepper in a bowl and whisk to make a smooth batter. Add the warm cauliflower. Mix, smashing the cauliflower into the batter with the back of a wooden spoon.

In a wide skillet, heat 2/3 inch of oil over high heat until very hot. Working in batches, spoon in the cauliflower mixture, allowing 3 tablespoons per fritter.
Separate the fritters with a fish spatula. Fry in small batches, adjusting the heat so the fritters cook but don’t burn. They should take 3 to 4 minutes on each side.

Drain the fritters well on paper towels.
Garnish with the parsley leaves and serve hot or warm with the lime sauce.

Baking · Gluten Free

Maple and rum baked bananas with toasted hazelnuts and pistachios

April 2, 2020 Belinda

Bananas become soft and caramelized when baked in foil – add rum, maple syrup and toasted nuts into the mix and you’ve got a wonderful dessert that takes only minutes to prepare.

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Serves 4
2 unpeeled bananas
25g (1/2 oz) softened butter
1 tbsp soft light brown sugar
2 tbsp maple syrup
1 tbsp white rum
a handful each of shelled hazelnuts and pistachios
a dollop or two of Greek yogurt

Heat the oven to 375F
Put a sheet of non-stick baking paper on top of a sheet of foil.
Slice the unpeeled bananas in half lengthways and put them in the center of the paper/foil.
Spoon the softened butter, sugar, maple syrup and white rum over the bananas, then wrap tightly in the paper/foil. Transfer to a roasting tray, then bake for 25 minutes.
Meanwhile, in a non-stick frying pan, gently toast the hazelnuts and pistachios until golden, then roughly chop.
Unwrap the baked bananas and serve, still in their skins, with the juices spooned over, sprinkled with the chopped nuts and a dollop or two of greek yogurt.

Dessert · Do-ahead

Raspberry, sherry and nut trifle

April 2, 2020September 7, 2022 Belinda

A simple, quick and delicious trifle, updated with amaretti biscuits and chopped toasted hazelnuts.

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Serves 6

250g (9oz) bag of amaretti biscuits
Sweet sherry
150g (6oz) punnet raspberries + more for decoration
Icing sugar
500g (18oz) tub of crème anglaise or vanilla custard
284ml (10oz) whipped fresh double cream
Chopped toasted hazelnuts
Fresh mint leaves

Spill a box of amaretti biscuits into the bottom of a large glass bowl.
Sprinkle well with a sweet sherry.
Use a fork to crush 100g (4oz)raspberries with icing sugar to taste, then spoon over the soaked biscuits.
Add a few more whole raspberries.
Spoon over a large tub of crème anglaise or vanilla custard and top with plenty of whipped fresh double cream.
Decorate with whole raspberries, chopped toasted hazelnuts and fresh mint leaves.

Chocolate · Dessert · Do-ahead · Holiday Food

Tiramisu crepe cake

April 2, 2020September 7, 2022 Belinda

Current times need comfort food!
Tiramisu meets crêpe in this decadent, yet surprisingly easy, layer cake.

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For the crêpes (or buy them ready-made!)
12 large free-range eggs
500ml (17 fl oz) whole milk
250m (l8.5 fl oz) single cream
2 tsp vanilla extract
250g (9oz) plain flour
½ tsp fine sea salt
Unsalted butter for frying

For the filling
1kg (2.2lbs) mascarpone
140g (5oz) icing sugar
3 tsp espresso powder dissolved in 75ml hot water, cooled
5 tbsp brandy
200ml (7 fl oz) double cream
Cocoa powder for dusting
20g (1oz) amaretti biscuits, crumbed

You’ll also need (if making the crêpes)…
18cm (7 inch) crêpe pan or shallow frying pan

If you’re making your own crêpes, whizz the crêpe ingredients (except the butter) in a food processor until combined, then put in a jug. Heat a small knob of butter in the pan over a medium-high heat. When lightly bubbling, pour in enough batter to coat the pan, tilt until even, then cook for about 1 minute. The crêpe is ready to flip when bubbles appear on the surface. Flip with a spatula and cook for a further minute. Transfer to a plate and cover with a damp tea towel. Repeat to use up the rest of the batter – it will make about 18 crêpes.

In a large mixing bowl, whisk the mascarpone, icing sugar, coffee and brandy with an electric mixer until lighter and slightly thickened. Add the double cream, then whisk until combined and just holding its shape.

Place a crêpe on a serving board or plate and spread over a little of the cream with a palette knife. Repeat, layering crêpes and cream, until the crêpes have been used up, finishing with the remaining cream. Dust the top generously with cocoa powder and sprinkle with the crumbled amaretti.
delicious.

Tips
If time is short, use 18 shop-bought readymade sweet pancakes, about 18cm in diameter (3 x 375g packs of 6, widely available in supermarket).

Make up to 12 hours in advance without the cocoa powder and amaretti biscuits. Chill in the fridge, then bring back to room temperature before decorating and serving.

Accompaniments · Baking · Egg based

Savory Dutch baby

March 31, 2020 Belinda

This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme.
You can serve it for brunch, pancake style. Or try it as an hors d’oeuvre. Bring the whole thing out to your guests and let them tear it apart with their hands. Salty, cheesy and delicious.

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1 cup plus 2 tbsp all-purpose flour
½ tsp kosher salt
½ tsp ground black pepper
8 large eggs
¾ cup whole milk
2 tbsp finely chopped fresh thyme
2 tbsp minced chives, parsley or tarragon
6 tbsp unsalted butter
¾ cup grated Parmigiano-Reggiano or Gruyère
Flaky sea salt, for garnish
Sriracha, for serving (optional)
Lemon wedges, for serving

Heat oven to 425 degrees.
In a large bowl, whisk together flour, salt and pepper.
In a separate bowl, whisk together eggs and milk.
Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.
Melt the butter in a heavy 12-inch ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns, about 5 to 7 minutes, then swirl skillet so that butter coats bottom of pan.
Pour batter into pan and scatter cheese and flaky salt over the top.
Bake until puffed and golden, about 25 minutes.
Serve with sriracha and lemon wedges on the side.