A Stack of Dishes

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gluten free

Warm Mushrooms Over Smoked Gouda Polenta

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On the chillier days I prefer to serve a warm snack when friends come for a drink. As coats and hats and gloves are doffed and tucked away, the smell of sauteed onions and mushrooms greets them to let them know that as they settle into cushions and chairs that the belly will be rewarded for making the trek out in the cold.

Grilled polenta is a wonderful comfort food that is easily prepared ahead of time and and warmed when guests arrive. I stuffed mine this time with a smokey Gouda to give it some depth and richness. This made a perfect pairing to the earthy topping.

The portion is tapas size- about 3 inches square- which is a lovely snack when sipping on a soft round white such as Chardonnay or a robust Sauvignon Blanc. Not a meal but a hearty small plate of warm comforting goodness.

Smoked Gouda Polenta Squares with Shiitake Mushrooms
serves 6-8
 
 
8oz polenta
2 oz Smoked Gouda, grated
 
2 medium brown onions, sliced thin
1# Shiitake mushrooms, stems removed and sliced
2 cloves garlic
.5 c white wine
2T butter
1T Thyme 
 
Prepare polenta by heating 4.5 c of water to boiling. Add 2t salt to water and then with a whisk slowly pour in the cornmeal while stirring the water to prevent lumps. On low cook until all water is evaporated, about 5 mins.
 
My trick is I make my polenta in my rice cooker. It warms and cooks the polenta nice and slowly, reduces splatters around the stove, doesn’t scorch and is easy to clean up.
 
Prepare a 9″ square pan with either cooking spray or line with plastic wrap.
 
Spread half the polenta evenly into the bottom of the pan, disperse cheese evenly, and then layer the rest of the polenta on top. Cover with a layer of plastic wrap and smooth out the top by pressing with fingers to get it as level and even as possible.
 
The polenta can be made well in advance (the night before?) or it should at least be left to cool and set for an hour or so.
 
In medium frying pan over medium low heat, melt the butter and add the onions. Slowly cook the onions until they are golden, taking care not to scorch them. Add the garlic and the mushrooms and sautee for 2 mins. 
 
Toss in the thyme and white wine and cook until the wine is evaporated. S&P to taste.
 
To serve cut the polenta into neat squares and grill. Spoon warm mushrooms over the top

Coconutty: Grilled Tofu on Coconut Cauliflower and Spinach with Spicy Coconut Sauce

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Grilled Tofu with Spicy Coconut Sauce

The beginnings of my move are underway. Each day is a task of clearing out another section of the loft, separating things from my past and deciding which I will carry with me into the future. This is a cathartic and exciting time. I’ve been great places and I am now on my way to something altogether new. All the things that used to weigh me down and crammed my corners are now an ever lightening load.
Finding time to cook, let alone eat, has been trickier, but when I get to the stove it’s far more satisfying. It’s the constant touchstone and keeps me grounded.
A snowy head of cauliflower has been haunting me every time I open the fridge. Can’t say this healthy cruciferous veg is my fave but it’s growing on me. The bigger challenge is there is SO MUCH of it. What to do… what to do…
Mashing steamed cauliflower is a recipe I came across about 3 years ago. It’s remarkable how tasty it is. The mellowness of the coconut counterbalances the sulphur tang in the cauliflower. I wouldn’t call this mock mashed potatoes, though some do, rather it’s a winner for what it is. There is enough flavor here to pair with some roasted chicken or pork chop, without overpowering the meal with coconut.
Before grilling the tofu I gave the slices a good juicing of lime juice. Not only does this add flavor to what otherwise is bland, but the vitamin C in the juice will aid the absorption of the iron in the spinach.
A quick reduction of the remaining coconut milk after the mashing makes a creamy decadent sauce with healthy fats. This meal may be way too healthy, but more importantly it’s really delicious.
Coconut Tofu with Cauliflower and Spinach
serves 4
 
1 head cauliflower
1 can light coconut milk
1 large bag of spinach chopped
2 cloves of garlic, minced
1 lime, zest reserved
generous pinch of red pepper flakes
.5t fish sauce or salt
pinch of sugar
1 block of firm or extra firm tofu
 
 
Break cauliflower into smaller pieces and steam until just tender, not to mush. Add enough coconut milk to make a rustic mash. Add salt to taste.
 
Drain tofu. Slice into .25″ slices and sprinkle generously with lime juice.
 
Place remaining coconut milk, approximately half a can, into a small saucepan and stir in half of reserved lime zest, pepper flakes, fish sauce and sugar. Simmer on medium low until reduced. Adjust seasoning to taste.
 
In large frying pan warm 2T olive oil and sautee garlic gently over medium heat until just cooked. Add rinsed but still damp chopped spinach and sautee. The water from the spinach with add steam and keep the spinach green and bright. Err cooking spinach on the under side to retain as much of the vitamins as possible as well as flavor.
 
Heat a grill pan on medium high. Generously oil pan and grill tofu.
 
Build the dish by laying down the cauliflower down first. Pile on the bright beautiful spinach and then lay down the tofu. Add the remaining zest into the sauce and spoon over the tofu.
 
 
 

Winter Salad To Support Our Better Days

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We all start the same way. “This year it will be more vegetables and more exercise!”
The problem for me is I find it harder to eat vegetables in the Winter. I was once told by an Ayervedic practitioner that I am of a certain type that does not like cold- that is cold in my body. According to her I am better with steamy things, earthier foods and spice. (I’m pretty sure chocolate fits in there somewhere too) Though I don’t know how much stake I put into that thinking, I do have to admit when the cold North wind blows I relate. For instance- though I love yogurt, I’m not prone to eat it in the chiller times, and I drink hot tea now rather than iced tea.
I do cook myself hard squashes when I have the time and adore them, and many a vegetable bin has been transformed into a creamy soup. All this is very well and good, but I so like and need a salad from time to time as well.
This salad is super quick and easy. It is three beautifully dramatic layers of color, texture and tastes. It’s surprising how the three compliment each other. Laced with some feta cheese, some fennel fronds and the zest of the lemon from the dressing it’s just lovely. No need to get fussy here, just grate your veg right over the plate and let them pile on. The dressing is a basic vinaigrette using lemon juice for the acid.
I just let mine sit out for a bit to come to room temperature, then I can blithely dig right in.
Carrot, Fennel and Beet Salad
A loose interpretation of Martha’s Recipe 12/11
serves 2 generously or 4 sides
1 large fennel bulb
2 large carrot, washed
1 large beet or 2 smaller
.25c low fat feta
1 lemon, zested
1t dijon mustard
1sm clove garlic, mashed and minced
enough quality olive oil to balance lemon juice ~6T
First cut the fennel bulb in half and trim the hard knot from the core of the bulb
Using either a mandoline or knife, slice paper thin. Fennel can be a bit hard and tough, but when sliced super thin it’s divine.
Next grate carrots directly on top. I don’t peel my carrots, just give them a good scrub. Plenty of nutrients in that outer skin.
Peel the beet(s) and proceed with the same. Mix up the textures of the vegetables if you like or you can do the whole thing on a box grater.
Sprinkle top with feta cheese to taste along with the lemon zest and small fennel fronds
Make vinaigrette by squeezing juice into a small bowl and stir in the garlic and mustard.
While trying to obtain a 1:3 ratio of acid to oil, slowly whisk in the oil creating creamy goodness. Check for balance and add some S&P to taste.
Drizzle the dressing over the vegetables and let it seep down in and around. No need to toss, though you are more than welcome to- it looks just as beautiful and just as tasty.