HOT POLENTA PORRIDGE

Thursday, November 27, 2008

SOAPBOX
A very big thanks to all the California Firefighters who fought the wild fires. Your service is beyond a mere thank you.

THE EATING SEASON IS UPON US

Yo Pasta Mama was sitting on her porch the other day, and wondering what to do for this opening salvo to the stuffing season. There is plenty of advice on how to roast a turkey, what makes a sweet potato casseroles irresistible and enough thumb-licking pumpkin pie recipes to fill a museum. However, has anyone though about what to eat the morning you get up to start making all this stuff? How about something easy, tasty and will defiantly provide holiday cooks with all the energy they desire? Porridge. I remember my grandmother reciting the need for a morning porridge. She claimed that it was the one thing a person could rely upon when nothing else seemed to be going right. So, when the sunlight hurts your eyes, the turkey seems a bit overwhelming, and Aunt Sally insists on adding stale marshmallows to your yams, you can think back to the wonderful porridge you had in the morning, and everything else will seem unimportant. I like to use white corn meal, dried Calmyrna figs and almonds. Keep your heat medium, and stir until the porridge is thick and smooth. Watch out for hot splashes. You are going to need all the energy if you plan on preparing a
spectacular meal for your family and friends.  Happy Thanksgiving Day!


                                                                    Buno Appetitio

HOT POLENTA PORRIDGE


INGREDIENTS:
1 cup organic cornmeal or a good quality polenta
1 1/2 cups water
1 1/2 cups cream
1 cup dried Calmyrna figs, diced
1/2 cup blanched almonds, chopped
2 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg


DIRECTIONS:
1. In a medium pot, place cornmeal, water, and cream over medium heat. Stir.
2. Bring to boil, stirring constantly until thick and smooth.
3. Add butter, figs, almonds, salt, and nutmeg.
4. Eat and relax.

Serves 6

Posted by Pasta Mama on 11/27/08 at 07:58 AM
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Over the Rainbow

Tuesday, November 25, 2008

As immigrants, my family has always felt the tug at our heart Thanksgiving Day brings. I remember learning about the Pilgrims in grade school, their struggle to survive, and all the other consequences of that first Thanksgiving. My friend René, a Cherokee, sees this day as a day to mourn. She usually watches old black and white movies with a group of friends. My family celebrates this day as a day of traditions. We dance to calypso and merengue music, and serve potato salad top with green peas. The women own the kitchen, while the men speak of friends back in Honduras.
Over the years, one tradition I have continued is the watching of the Wizard of Oz. The Wicked Witch of the West still makes me tremble! And of course, what better way to watch Dorothy triumph over evil than enjoying a chocolate cupcake with fudge frosting. This in of itself is a most wicked act. I do not pipe or smooth the frosting. As an aesthetic ploy, I make it look messy, for the trials Dorothy and her friends had to endure. You can find the “ruby shoes” and red foil cupcake liners at cake supply shops. Remember to click your heels.

                          Buon Appetitio

DOROTHY’S CUPCAKE


Preheat oven to 350° F.

INGREDIENTS:
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon cardamom
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup cream
3 tablespoons melted butter
1 teaspoon pure vanilla extract


DIRECTIONS:
1. Place foil cup into a 12-cup muffin tin.
2. Sift cocoa, flour, sugar, baking soda, baking powder, cardamom, and salt into a large bowl.
3. Stir in the eggs, water, melted butter, cream, and vanilla until entire mixture well blended.
4. Using an ice cream scooper, fill foil cups with batter about 2/3 the way.
5. Bake for 20 to 25 minutes or until tester comes out clean.
6. Let cool completely before frosting and adding ruby shoes.


FUDGE FROSTING:
2 1 oz, squares unsweetened chocolate
1/4 cup butter
3 1/2 cup sifted powdered sugar
1/3 cup heavy whipping cream
1 tsp. vanilla
Melt chocolate and butter together in a heavy saucepan
over low heat; stirring constantly until thickened. Let cool.
Add powdered sugar, vanilla, and heavy whipping cream to chocolate
mixture, beating until smooth.


MAKES 12 regular size or 6 large cupcakes

Posted by Pasta Mama on 11/25/08 at 03:31 PM
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PUMPKIN ARANGINI

Wednesday, November 19, 2008

Keep those prayers coming. Our cousins to the south are still battling Mother Nature’s fury. Please contribute however you can;  some people have lost everything, the firefighters are exhausted, and this is the Thanksgiving season. As a Latina, rice is one of those staples which seems to ease its way into our daily meals. Thanksgiving Day is no exception.

Whether it was Spanish style with saffron and red peppers or just plain white, rice was a permanent guest at our table. In the northern Italian cities of Piemonte and Lombardia, grain foods such as polenta and rice are as much a part of their meals as is pasta.

Arangini are rice balls rolled in bread crumbs and fried until golden brown. They make for a great antipasti prior to gobbling down the big bird. Yo Pasta Mama’s take on this regional favorite includes pumpkin and cheese.

                            Buno Appetitio

Pumpkin Arangini

INGREDIENTS:
1 medium saucier pan (trust me, you’ll just love this pan)
5 cups chicken stock (you probably will not use all)
1 cup fresh pumpkin, cooked and pureed
2 cups arborio (risotto) rice
1 brown onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
6 tablespoon butter
1 cup white wine (don’t skimp on quality)
1/2 cup cubed Dolomitenkonig cheese (see note)
1 1/2 cups bread crumbs (I use ciabatta)
Oil for frying

DIRECTIONS

1. In a medium-sized saucier pan, heat 4 tablespoon of the butter until almost melted. Add the onions and garlic; sauté until just a sweat about 5 minutes.
2. Add the rice and continue stirring with a wooden spoon until rice is coated with the butter.
3. Add white wine, and continue stirring until the wine is absorbed. AND don’t even think about how much longer you will be standing and stirring. After all, this a culinary spiritual experience.
4. Pour in enough chicken stock to cover the rice mixture. KEEP stirring until liquid is absorbed. Repeat once more.
5. Allow rice mixture to cool for 1 hour.
6. Spread bread crumbs in a cookie baking pan.
7. Place a tablespoonful size of risotto into the palm of your hand, add a cheese cube and roll as if forming a meatball. Now roll rice ball into the bread crumbs.
Repeat until 20 or so aranginis are made. Chill for abut 15 minutes before frying.
8. There should be enough olive oil to deep fry the rice balls when using a medium frying pan over medium high heat. Place about six rice balls in at a time, turning as needed to ensure even browning.

Drain on paper towels and serve warm.

MAKES 20

NOTE about the cheese: The Alto Adige region in Italy produces fine cow’s milk, Swiss-style cheeses, and the locals speak German. This cheese has a sweet flavor, and is named after a dwarf king. Yeah, I know, but the extreme northern regions of Italy embrace the “foods” of their neighbors.

Posted by Pasta Mama on 11/19/08 at 02:00 PM
Recipes • (1) Comments •