CHARCUTERIE BOARD

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Charcuterie refers to cured or smoked meats, i.e. prosciutto, sopressata, Genoa salami, etc. Technically, a traditional charcuterie is simply a plate of thinly sliced cured meat offerings.

But the term Charcuterie Board has evolved over time to include not only thin slices of salami etc., but also multiple spreads for crostini and crackers, various types of cheeses, dried and fresh fruits and vegetables, olives, nuts, and condiments such as chutney, mustard, flavored honey, and sweet and savory jams and jellies. Just about any food item that is easily served as finger food or eaten spread on a cracker or crostini. And therefore, the possibilities are endless.

The charcuterie board you see pictured above was assembled by our dear friends Phyllis and Tim for the 70th birthday celebration of our mutual friends Margo and Jim. And not only was it a work of art, everything on “the board” was super delicious.

So, after receiving permission from Phyllis to use a picture of her handywork, I decided to share with you some suggestions for spreads and specialty items posted on this site that would be perfect next time you were inspired to serve a charcuterie board at one of your gatherings.

You know I love to share wonderful memories with you. And I hope this Charcuterie Board will stick in my memory for years to come. Along with a mental video of Phyllis putting this amazing appetizer spread together. It was so much fun to watch!

May you too have close friends and family with whom you build happy memories. And sharing delicious food is one of the best ways I know to make those great memories happen. So, cheers to my dear family and friends who make life just a bit better for everyone who is lucky enough to break bread with you. (You know who you are.) (And you also know that I love you to the moon and back!)  

And as always, peace and love to all.

SPREADS AND PÂTÉS

Kalamata Olive Spread

Cream Cheese and Chutney Spread

Blue Cheese, Cream Cheese, and Date Spread

Southern Pimento Cheese Spread

Neufchâtel Cheese and Olive Spread

Viennese Liptauer

Smoked Salmon Spread

Roasted Red Pepper Cheese Spread

Cheddar and Port Wine Spread

Sun Dried Tomato and Fresh Basil Spread

French Chicken Liver Pâté

Mushroom Pâté

Tapenade

Homemade Ricotta Cheese

CROSTINI AND CRACKERS

Cheddar Pecan Crackers

Pecorino Romano Shortbread Crackers with Thyme

Parmesan Crackers

Crostini (Made with Chewy Sourdough Baguettes, Thin Sourdough Baguettes, Soft French Baguettes, or Classic Italian Baguettes. (All recipes for these breads found on this site too.)

MARINATED CHEESE

Marinated Goat Cheese

Marinated Feta Cheese Cubes

Marinated Bocconcini (small fresh mozzarella balls)

Marinated Mozzarella and Roasted Red Peppers

FANCY NUTS

Rosemary Roasted Cashews

Sweet and Spicy Glazed Pecans

Honey Roasted Nuts

JAMS AND JELLIES

Fig and Orange Jam

Bacon Jam

Caramelized Onion and Port Wine Jam

OLIVES

Savory Marinated Olives (recipe soon to be published)

ITALIAN VINAIGRETTE

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OK, I’ve made a lot of salad dressing in my time, but when I served a green salad last evening dressed with this vinaigrette, I almost forgot to eat anything else on my plate. The salad was just that good. And there had been nothing fancy about the ingredients in the salad. Just the normal suspects. No fancy cheese, nuts or seeds, croutons, etc. Just Spring greens, green onion, cherry tomatoes, diced carrot, and zucchini. And of course, this vinaigrette. And wow was it a flavorful salad. And the dressing had been so very easy to prepare.

I’m not going to keep you today. I know you have better things to do with your time than listening to me (at least in your head) go on and on about yet another recipe for salad dressing.

But I would encourage you to give this recipe from natashaskitchen.com a try. It is simply amazing.

And as always, peace and love to all.      

½ c. extra virgin olive oil  

3 T. white wine vinegar  

¼ c. Parmesan Cheese, finely grated

1 T. mayonnaise

1 tsp. granulated sugar

1 garlic clove, roughly chopped (if using a blender; finely chopped if shaking or whisking)

½ tsp. dried oregano (Mexican oregano preferably)

½ tsp. dried parsley

½ tsp. dried basil

½ tsp. fine sea salt, or more to taste

freshly ground black pepper

Small blender: Place in a small blender. Whirl until smooth. Transfer to a covered container. Refrigerate but serve at room temperature. Give a good shake before using.

Shaking or whisking: Place ingredients in a covered container. Shake or whisk until completely emulsified. Refrigerate but serve at room temperature. Give a good shake before using.

RISI E BISI (ITALIAN RICE AND PEAS)

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Sometimes you just need a quick and easy side dish. Nothing fancy, but still tasty. And for my money, this Italian staple fills the bill perfectly. But please note – this side dish is never going to be a rock star. But what it does deliver is simplicity and enough flavor to compliment any chicken, beef, pork, or seafood entrée. Basically, any main that requires a starchy companion.  

And don’t we all need that side dish that enhances the dining experience but doesn’t threaten to replace the main dish as the star of the show. Sometimes, all we need from a dish is for it to be a filler. Something to complete the meal, but not take away from the perfect chop, meatloaf, or fried chicken breast you are also serving.

Not all dishes need to be so exciting as to detract from the entrée. Think of all the wonderful meals you’ve eaten in restaurants. Not all the sides are fantastic. But rather, they are on the plate to be that other taste or texture needed so that your mouth doesn’t get bored.

I cannot count the number of times I have been halfway through a fantastic creamy rich pasta, for example, when all of a sudden, I would give anything for a whole different taste sensation. Perhaps a salad with a vinegar dressing or a hunk of crusty bread. Because, bottom line, too much of a wonderful flavor or mouth feel, no matter how much you like the dish, can suddenly become unappetizing.

So, keep this recipe in mind when you need a delicious and easy to prepare filler. And no, when I discussed this with the Risi E Bisi I prepared the other evening, it took no offence at being considered a “filler” dish. In fact, it took great pride at being considered one of the tastiest and creamiest starch dishes ever to be served with baked, fried, or braised meat or fish. (I truly enjoy talking with intelligent and sophisticated ingredients like Arborio rice. So much better than talking to a rutabaga, for example. Kind of like discussing the state of our nation with liberal conservatives or conservative liberals rather than radical zealots on the far left or far right of the political spectrum.)    

Well, that’s all I have to say for today. And for some of you, you might feel I have already said too much. If I have offended you in any way, I apologize. But I am going to continue speaking my mind. For me there will always be gray. And if someone or some cause only sees matters in white or black, with no consideration for gray, I see red!

But as always, I still wish peace and love to everyone.  

2 c. chicken stock

1 T. extra virgin olive oil

1 T. finely chopped shallot

1 cloves garlic, chopped

½ rounded c. Arborio rice

1 T. dry white wine

pinch kosher salt

freshly ground black pepper

½ c. frozen petite peas

¼ c. grated Parmigiano-Reggiano  

Place chicken stock in a small pot and warm over low heat.

Heat a medium sized heavy pan over medium heat. Add extra-virgin olive oil and shallot. Cook for a couple of minutes. Add garlic. Sauté for 1 minute, then add the Arborio rice.

Toast the Arborio rice for about 2 minutes, then add the wine, salt, and pepper. Quickly ladle in ⅓ cup of the stock. Bring to a simmer. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, about 22 minutes.

Stir in peas and cheese and taste and adjust seasoning. Serve immediately.

MEATLOAF

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If there is one dish that everyone from a gourmet to a person who favors simple food can agree upon, it’s meatloaf. Now, the ingredients may differ a bit from one category of eater to the other, but the fact remains. Almost everyone loves a good meatloaf.

So, when I woke up yesterday morning wondering what to make for dinner, meatloaf immediately came to mind. It’s easy to prepare, and there are a wide variety of side dishes that compliment this entrée. One especially came to mind (Risi E Bisi – Italian Rice and Peas) since I had just read about the dish in the book I am currently reading.    

The book takes place in Venice and what the family of the protagonist eats for lunch or dinner is often included in the narrative. Not the recipes unfortunately, but enough of a description to make me either reluctant to even think about fixing it or eager to go directly to my kitchen and make like a cook.

The mystery series is written by Donna Leon and the protagonist is Commissario Guido Brunetti. The title of the book I am currently reading is “Unto Us a Son Is Given”. (Great reading BTW. I highly recommend this series if you are a mystery nut like me!) (And Risi E Bisi turned out to be as delicious as suggested by the author. I will be sharing this recipe with you in the near future.) But back to meatloaf.

This is not a new recipe. In fact, it is already on this site under the tantalizing title – Old Fashioned Meatloaf.

But never-the-less, I thought it might be a good idea to remind you of the merits of meatloaf lest you had forgotten this simple dish in your quest for new and exciting taste sensations. Not that I don’t go that route myself at every opportunity. But sometimes it’s just nice to sink your teeth into an old favorite.

May you too have many favorite dishes from which to choose.  

And as always, peace and love to all.

1 c. finely chopped onion

½ c. dried breadcrumbs (I use Italian breadcrumbs)

1 T. dehydrated parsley

1 tsp. seasoned salt

1 tsp. granulated garlic

freshly ground black pepper

¼ tsp. ground savory

1 lg. egg

¼ c. milk

1 lb. bulk sausage (breakfast or sweet Italian)

1 lb. lean ground beef

2 T. brown sugar

⅓ c. ketchup

In a medium sized mixing bowl, stir the onion, breadcrumbs, parsley, seasoned salt, granulated garlic, pepper, savory, egg, and milk together. Gently stir in the sausage, then the ground beef. (Don’t overwork the mixture.) Form into 2 loaves and place on a small, rimmed baking sheet.

Bake for 30 minutes in a pre-heated 350-degree oven. Remove from oven and spread with brown sugar and ketchup that have been stirred together. Return pan to oven and bake for another 20 – 25 minutes. (Don’t over bake.) Internal temperature should be 155-160 degrees.

CHOCOLATE CHERRY CAKE (almost from scratch)  

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This past Sunday, we had our grandson Ivan up for dinner. I asked if there were any special requests. Without hesitation he answered the Chocolate Cherry Cake from my first cookbook. And since he had recently had a birthday, I decided a birthday cake would be absolutely perfect. So, instead of baking this cake in a bundt pan or a 9×13-inch cake pan, I used 2 (8-inch) square pans. One glass and 1 disposable aluminum that I could send home with him.

What a remarkable and wonderful young man he has become. We thoroughly enjoyed his company and can’t wait to spend more time with him. But I had to confess that this was not the original recipe from my cookbook. You can find that recipe using a cake mix under Chocolate Cherry Cake. Oh, and BTW, this recipe makes a much more delicious cake than when a cake mix is used. Go figure!   

Now, having made chocolate cherry cakes using a cake mix for more years than I care to disclose, I decided to go online and see if other bakers more qualified than I am to play mad scientist had come up with an alternative to using a packaged cake mix containing preservatives, artificial flavors, and more sugar than necessary. Another consideration being that some of the leading manufacturers have reduced their cake mixes from around 18 ounces to around 15 ounces. So, using a cake mix at this point is a bit iffy because the proportion of dry ingredients to wet ingredients has now been altered.

Unlike bread dough, where yeast is the leavening agent and you can more easily play fast and loose with additives or deletions, cake batter is a precise combination of ingredients. In fact, a cake recipe is a scientific formula in which the ingredients are combined in a certain way to form the cake’s structure.

So, to the internet I proceeded. And with my guardian angel firmly affixed to my right shoulder, I found this recipe on thesouthernladycooks.com site. Of course, I changed things up a bit, but the main recipe is straight off the site.

The only thing I still want to do is figure out how to make 21 ounces of cherry pie filling from scratch. So, when, and if I succeed, I will add that homemade version to this recipe.

Well, that’s it for today. The morning rain shower has gone elsewhere, and the sun is now shining. There are still clouds in the sky and over the mountains, but Port Susan Bay is blue and calm. The cats are taking their morning siestas, Mr. C. is reading, and I am doing what I love best. Typing up another recipe and sending all of you my best wishes for continued peace and love in your life.

For the cake:

2 c. unbleached all-purpose flour, fluffed

1½ tsp. baking soda 

½ tsp. sea salt

¾ c. pure cocoa

1¼ c. granulated sugar

2 lg. eggs

½ c. (1 stick) unsalted butter, melted

1 c. buttermilk

1 tsp. vanilla extract

1 tsp. almond extract

1 (21-oz.) can cherry pie filling

In a large mixing bowl whisk the flour, baking soda, salt, cocoa, and sugar together. Mix the eggs, melted butter, buttermilk, vanilla extract, almond extract, and cherry pie filling together in a separate mixing bowl. (I don’t use a mixer with this recipe.) Add the wet ingredients to the dry ingredients and mix just until all ingredients are wet. 

Pour into a lightly greased 9 x 13-inch cake pan. Or prepared bundt pan. Or two 8-inch pans.

Bake in a preheated 350-degree oven for 40-50 minutes or until a pick comes out clean. Don’t overbake.  

Remove from oven and let cake cool before frosting.

For the frosting:

¾ c. granulated sugar

¼ c. evaporated milk

3 T. unsalted butter

pinch salt

½ c. semi-sweet chocolate chips (or chocolate chips of choice)

1 tsp. vanilla extract

Combine sugar, milk, butter, and salt in pan on top of stove.  Bring to boil and cook for 1 minute.  Remove from heat and add chocolate chips and vanilla.  Stir with spoon or whisk until chips are melted. Spread with an offset spatula evenly over cooled cake. Don’t doddle. This frosting sets up quickly.

        

MEXICAN TOMATO AND GREEN CHILI (FIESTA) DIP

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I try very hard not to make a pig of myself when I taste something super delicious for the first time. Really, I do. But being only human, I kind of turn into a zombie and simply get lost in the moment. And that’s exactly what happened the first time I tasted this dip.

We were at our good friends Jim and Margo’s home to watch the Super Bowl.

Now, something you should know about me, I could care less about football. I mean really, grown men destroying their bodies just to carry a ball into a designated area established by other men who have probably never been asked to hurt themselves for the entertainment of others. If it were me, I’d say “you want the – – – –  ball in the end zone – do it yourself”! Apparently, I just don’t get it!  

Anyway, we were invited to join the fun, along with dear friends Tim and Phyllis, for an afternoon of food, drink, and friendship. And coincidentally – football.

So, while the others were glued to the TV, I ate way more than my share of Phyllis’s wonderful dip. (Well, I had to do something to stay occupied!) (Then of course I had to ask for the recipe.)

This is not exactly the recipe Phyllis gave me, because I used what I had on hand without having to make a special trip to the grocery store. But all the ingredients from the taco seasoning through black pepper can be replaced by using a package of Fiesta Ranch Dip. Regardless, this is a very simple dip to prepare. And well worth the effort.

So, if you too love a good creamy dip, this is the recipe for you.

Well, that’s it for today. And sorry for trashing football. I know there are millions of you out there that love the sport. Now if we had been watching soccer, that would have been an entirely different story. I love soccer. As the saying goes – to each his (or her) own.

But to all, peace and love from my home to yours.   

2 c. sour cream (Mexican sour cream preferably)

1 (10-oz.) can Rotel original (diced tomatoes with green chilies) drained

1 tsp. taco seasoning

1 tsp. dry chives

1 tsp. dried parsley

¼ tsp. granulated garlic

¼ tsp. granulated onion

¼ tsp. seasoned salt

freshly ground black pepper

½ – 1 c. grated sharp cheddar cheese (your choice)

Combine all ingredients. Refrigerate for a couple of hours but bring to room temperature before serving with tortilla chips.

SEARED SCALLOP FETTUCCINI

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We love scallops. We love pasta. We love lemons. We love capers. Put ’em together and what have you got? Bibbidi-bobbidi-boo. (Feel free to sing along with Cinderella’s Fairy Godmother and me if you like.)  But in this combination, instead of “Salagadoola Menchicka Boola”, you get “Scallops Nofoola Mucha to Droola” – Bibbidi-bobbidi-boo! (And no, I can’t help myself sometimes!)

But seriously, this simple recipe makes for some mighty fine eating. Serve a green salad or steamed veggie on the side, and dinner is ready before you can remember why in the world you still remember that stupid song from Cinderella and can’t remember why you walked in your pantry 75% of the time! Need I say more? I thought not!

Well, that’s it for today. We have nothing on our calendar today which is just fine with both of us. I mean really, is a bit of boredom too much to ask?

I hope you enjoy this recipe. (And in case you don’t notice immediately, there’s no heavy cream in this sauce. I gave myself a gold star for that very reason!)  

And as always, from my kitchen to yours – peace, love, and fine dining to all.

½ lb. sea scallops (small flash frozen are perfect for this dish)

kosher salt

freshly ground black pepper

3 T. unsalted butter, divided

2 cloves garlic, minced

2 T. flour  

1 c. chicken broth

1 c. whole milk

½ tsp. fresh lemon zest

3 – 4 T. fresh lemon juice

¼ c. freshly grated Parmesan cheese, plus more for garnish

2 T. capers, liquid drained

6-8 oz. fettuccini, cooked al dente (save some of the pasta water)

1 T. finely chopped fresh parsley

Pat scallops dry with a paper towel and lightly sprinkle with salt and pepper.

Melt 1 tablespoon of the butter in a large, heavy skillet over medium-high heat. Add seasoned scallops and sear for about 2 minutes on each side. The bottom and top should be a light golden brown. (You don’t want to cook scallops too long, or they will be tough. It’s actually better if they are a bit underdone.)

Transfer the scallops to a container and cover loosely with aluminum foil to keep warm.

Add the remaining 2 tablespoons of butter to the pan. Add the garlic and cook for 1 minute. Whisk in the flour and cook for 2 minutes.

Then whisk in the chicken broth and whole milk making sure there are no lumps. Raise heat to medium and let simmer for 2 – 4 minutes, or until the sauce thickens. Whisk the entire time.

Reduce heat to medium-low, and whisk in the lemon zest, lemon juice, and Parmesan cheese. Once fully combined, remove from heat and gently stir in the seared scallops, capers, and hot al dente pasta. Add pasta water if needed to achieve desired sauce consistency. Taste and adjust seasoning. 

Serve immediately topped with fresh parsley and pass Parmesan cheese.

ROASTED ASPARAGUS WITH BLENDER HOLLANDAISE SAUCE

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I decided to post this recipe in time for Easter dinner because there is no better combination of veggie and sauce to compliment ham than asparagus drizzled with homemade hollandaise. And I’m sorry that I didn’t think to post this, like 5 days ago, when you were still in the menu planning process. But better late than never, as the old saying goes.

So, assuming many of you have already purchased asparagus to serve tomorrow, I hope you give this recipe a try. Especially if you have been afraid of making homemade hollandaise and settled for a package mix. Do not ever buy a packaged mix again! Because this sauce is stinkin’ easy to make. And it turns out perfect every time! And, yes, Julia Child would have been mortified if anyone had recommended she make this mother sauce in a blender. But she’s (unfortunately) not with us any more to set you straight. So, you will just have to be brave and make hollandaise my way. And I know you will thank me.

Well, that’s it for today. We are having a band rehearsal/video making session here tomorrow (Easter) and then having dinner with our dear friends Mark and Vicki after that. I’m making Twice Baked Potatoes (recipe on this site) and this asparagus recipe as our contribution to the meal.

May you too have a joyous and friend and family filled Easter celebration. We need celebrations, especially now with all the conflict our dear planet is currently experiencing. So, if you can make it just a bit better for someone, even for just a few hours, you might just be that ray of sunshine desperately needed by that person.

As always, peace and love to all.    

For the Asparagus:

1-2 lbs. fresh asparagus

1 T. extra-virgin olive oil

¼ tsp. kosher salt

freshly ground black pepper

Trim the woody ends from the asparagus. Discard or save for another purpose. (Like my Creamy Asparagus Soup with Garlic Croutons.) Cut the remaining spears into 1-inch diagonally cut pieces or leave them in one piece. Your choice.

Spread in a single layer on a shallow baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat thoroughly.

Roast in a pre-heated 450-degree for about 10 minutes or until lightly browned and tender. Give the pan a good shake about halfway through the roasting time to help brown the asparagus pieces on all sides. Serve hot or at room temperature drizzled (liberally) with Blender Hollandaise.

For the Blender Hollandaise:

4 lg. or extra lg. egg yolks

½ tsp. kosher salt

½ tsp. dry mustard

1 T. fresh lemon juice (don’t even think about using the bottled stuff)

dash hot sauce, opt. (I use Frank’s RedHot sauce)

½ c. (1 stick) unsalted butter

Put all ingredients in blender except butter. Cover and whirl for 30 seconds.

Melt butter on the stove until very hot.

Add to blender in a steady stream through the little lid in the big lid until mixture is completely emulsified.

Serve warm or at room temperature.

If you have any left-over Hollandaise, (lucky you) refrigerate until ready to use. Bring to room temperature before serving. Great dolloped on scrambled eggs. Just sayin’!

SPICY TOMATO SAUCE FOR OMELETS OR SCRAMBLED EGGS (THINK SPANISH TOMATO SAUCE)

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We love starting our day with a big breakfast. (After we’ve had our morning latte or Americano while reading the Seattle Times online first, of course!) (I need to wake up a bit before I do anything as difficult as turning on our stove or breaking an egg.)

But whenever I get around to fixing breakfast, I try very hard to mix things up a bit so that I can keep us from experiencing “breakfast boredom”.

So, breakfast can feature everything from breakfast meat, eggs cooked different ways, scrambles (melted butter, breakfast meat, green onions, eggs, touch of milk, salt, pepper, and cheese), toast, pancakes, waffles, or French toast, homemade granola with yogurt and fresh berries, half a grapefruit or a baby orange each, juice, Patti McMuffins (toasted English muffins containing breakfast meat, scrambled eggs, and thinly sliced sharp cheddar cheese) or fried egg sandwiches (toast lightly spread with mayonnaise, thinly sliced sharp cheddar cheese, scrambled eggs, topped with a few drops of Frank’s RedHot Sauce). Or my personal favorite, scrambled eggs (or omelets if I’m feeling ambitious) topped with this sauce, grated sharp cheddar cheese, and Mexican style sour cream. Add a piece of toast and some fruit on the side, and my day is off to a perfect start.

This easy to prepare sauce is simply a wonderful combination of ingredients that lift eggs from every day to a special treat. To see the original recipe including how to make a perfect omelet, look under Baked Cheese Omelet with Spicy Tomato Sauce on this site.

Well, that’s my culinary offering for today. It’s partially sunny here on Camano Island today which is a good thing because I am chomping at the bit for the Amazon truck to arrive. (My order was scheduled to have arrived yesterday but didn’t.)

For whatever reason, I got a wild hair this year to dye Easter eggs and put together an adult Easter basket. We are hosting a rehearsal and recording session this Sunday (Easter) in our living room. So, I thought it might be fun to bring a bit of holiday spirit to the session. I ordered some high-quality food coloring to disguise a few hard-boiled chicken eggs to fool our guests into thinking that the Easter bunny still knows how to find our house. I also purchased a 16-inch stuffed bunny just for the heck of it!  

The basket will also include plastic eggs stuffed with good Easter candy and chocolate covered coffee beans. Along with baby oranges for the health conscious.

I’m also serving Quick and Easy Baked Maple Bars (recipe on site) to keep the musicians energy level at peak performance level. There might even be wine or beer if people got thirsty. Now, if only Amazon would deliver!

May you too enjoy your Easter with family and friends. And may you continue to make everyone’s life brighter by all your hard work in the kitchen.

Peace and love to all.        

2 tsp. unsalted butter

¼ c. finely diced green bell pepper

¼ c. minced onion

1 lg. garlic clove, minced

1 (8-oz.) can tomato sauce (I use Contadina Roma tomatoes sauce)

7-8 crushed red pepper flakes

pinch dried oregano (Mexican preferably)

freshly ground black pepper

kosher salt, if needed

In a small saucepan, melt the 2 teaspoons butter over medium heat. Add green pepper and onion; sauté for about 3 minutes. Add garlic and cook for one minute or until garlic releases its aroma.  Stir in the tomato sauce, red pepper flakes, oregano, and black pepper.  Simmer until the sauce is thick, about 7-8 minutes. Taste and add salt if needed.

Serve over an omelet or scrambled eggs. Pass grated cheese and sour cream.

CREAM CHEESE POLENTA WITH SHALLOT, GARLIC, THYME, AND PARMIGIANO-REGGIANO CHEESE  

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Sometimes the side dish actually saves a meal, especially when the entrée is kind of boring. Like the other night when I served this polenta with baked cod. The recipe I used for the cod sounded great, but the reality was quite different. So, along with this dish and some steamed broccoli with “Secret Sauce” (recipe on blog at the bottom of the post for Broccoli in Asian Garlic Sauce), dinner was salvaged. Whew! (I just hate serving food that isn’t up to par!) (But then, nothing ventured, nothing gained.) (Sometimes you win, but sometimes you waste good cod. And this was definitely one of those times.) But back to this recipe.

I love polenta. As proven by the fact that I have several other recipes for polenta on this site. Some are very similar to this recipe. And all perfect in place of mashed potatoes, rice, quinoa, pasta, etc. as a base for savory meat toppings. Or as a fabulous side dish to a simple meat entrée along with a veggie or salad as served the other evening.

Now, polenta is never going to be a low-calorie dish. At least when doctored with the type of ingredients I use.  But by itself, it is often used to substitute grains like pasta and rice, as it is lower in calories and rich in complex carbohydrates. Because complex carbohydrates aren’t broken down as quickly as simple carbohydrates, it’s ideal for individuals watching their blood sugar levels. Polenta may also be good for your health as it contains fiber and protein.

So, if you too want to add some variety to your meals, may I recommend polenta. And in case you were wondering, polenta is not a new fad. Polenta has been a food staple in Italy for thousands of years. Polenta actually dates as far back as ancient Sumer, located in Mesopotamia (modern-day southern Iraq) and is still considered to be one of the earliest civilizations in the world, emerging around 4500 BCE. So, like I said – polenta is not a new fad.

Well, that’s it for today. Our next few days are chuck-full of adventures of the musical and entertainment nature. And I am looking forward to each and every event.

May you too look forward to special happenings in your life.  

And as always, peace and love to all.

1 T. extra virgin olive oil

2 T. finely chopped shallot

2 garlic cloves, finely minced

1 tsp. fresh thyme leaves

tiny pinch crushed red pepper flakes, opt.

½ tsp. kosher salt

finely ground black pepper

4 c. vegetable stock

1 c. polenta/cornmeal (not instant)

½ c. grated Parmigiano-Reggiano cheese

2 T. unsalted butter

4 T. cream cheese

Heat the olive oil in a medium-sized covered heavy pan. Add the shallot and sauté for 2-3 minutes or until the shallot starts to soften.

Add the garlic, thyme, crushed red pepper flakes, salt, and black pepper. Cook for 1 minute.

Add the stock, bring to a boil, and gradually whisk in the polenta. Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.

Just before serving stir in the Parmigiano-Reggiano cheese, butter, and cream cheese. Taste and adjust seasoning.

Serve immediately.