Daily Loaf

Polenta. Peasant food of Gods. “Grits with a college education,” as one wise customer put it.

Thickly ground cornmeal, originating in husk of sweet yellow or white corn, dried, grounded, pounded, whisked and cooked, preferrably over a double boiler, 5 parts to 1, water to cornmeal.

PHASE 1:

A porridge like pot of mush appears. There is no better way to state it. Polenta, in this state, is soft, warm, nourishing, and good. Add butter, olive oil, grated parmiggiano-reggiano (perhaps a pecorino romano instead) heck, you can use the powder-fine grated parm in the green grocery store bottle; it will taste good. Serve in bowls as appetizer, side dish, minced parsley on top. This soft polenta is easy on the eyes on a cold, winter day.

PHASE 2:

Instead of eating your mush, Read the rest of this entry »

I was so thrilled when I got the email that Creative Loafing was dedicating this week to breakfast. It is my favorite meal. I love everything about it. First of all, I am one of the oft under-appreciated morning person. Frankly, I just don’t understand people who aren’t morning people. A true optimist HAS to be a morning person. I wake up excited about the potential of most days. It is also that time of day where there is tranquility. As the proud parent of a 5 year old, early morning is the only time I can just enjoy a coffee with no interruption.

Setting off to make breakfast after  relaxation time is over is something I look forward to. Our daily lives keep us from having a proper breakfast during the week but on the weekends I love to begin stirring in the kitchen as the sun rises. I have very loose guidelines I like to follow when thinking of breakfast recipes. Simple, because I want to enjoy the rest of the day, is the basic theme. Who wants to fuss for an hour, eat and then have a tremendous mess to clean up? Yes simple is a must. That’s why eggs fried in olive oil is just the perfect way to impress. Read the rest of this entry »

Enter the Dragon.

So you want to be a culinary ninja? Ah, little-san, then you must learn “The Art of the Appetizer.”

Garlic? Yes.

Olive Oil? Ah… now you are learning…

Artichoke Hearts? “Wa-sah!”

Clearly, my white crane cooking is no longer a match for your stand-up game.

You have learned well. Now, you are ready to defend yourself, feed others, and present at the table in the Most High Hall at the Temple Palace. You prepare a rich appetizer dip with skill, and well-synched voice-over. There is nothing more I can teach you. Except maybe for this: Read the rest of this entry »