~In the south and around the world.
Saturday, October 30, 2010
Friday, October 29, 2010
Wednesday, October 27, 2010
According to Google... very little.
They are both kinds of ground corn, one is starchier than the other. They both are a versatile kind of grain that can be used in so many different ways. Polenta, like Grits, can be eaten creamy, cheesy, baked or in a sweet dessert. I try not to mix my Italian/Southern tendencies~ so made a baked polenta as a base for my Pomodori e Vino veal.
2 cups chicken broth
1 cup polenta (instant)
1/2 cup grated parmigiano
2 Tbs butter
Heat the chicken broth. Slowly add the polenta, stirring constantly to avoid clumping. Once the polenta has thickened add the cheese and butter. Stir briskly until creamy.
Tuesday, October 26, 2010
Monday, October 25, 2010
Happy Monday y'all~
Sunday, October 24, 2010
When we took our road trip to Guntersville I had the brilliant idea to go get a couple of pints of draft beer for the guys to drink while we watched football at the lodge. Unfortunately I didn't taste it before walking out with my arms full of 'octoberfest stout'. One sip and it was deemed 'nasty' by the experts. I wasn't about to just toss it.
1/4 cup olive oil
3 tablespoons flour
3 cups chicken stock
2 cups grated extra-sharp Cheddar
1 cup dark beer
Salt and freshly ground black pepper
Heat the oil in a saucepan over medium heat. Add the garlic and cook quickly for a minute. Whisk in the flour and make a light brown roux. Whisk in the stock, stirring to prevent lumps. Bring to a boil, then reduce the heat to a simmer. Slowly add the cheese and stir until melted and smooth. Add the beer and cook until heated through. Season with salt and freshly ground pepper.
Saturday, October 23, 2010
Friday, October 22, 2010
The stacks of brightly colored dishes in the Cucina?The hot chick with the big blue bag?Nope... ♥ 'em all to pieces!
Monday, October 18, 2010
That could also stretch to blue cheese~ Gorgonzola!
5 cups chicken stock
1 Tbs olive oil
3 Tbs butter
1 onion, diced
2 oz pancetta, diced
1 1/2 cups arborio rice
1/2 cup white wine
4 oz gorgonzola
Start by softening the onion and pancetta in olive oil and half the butter. Cook until tender, but not browned. Add rice and cook in the olive oil. When translucent add wine to the hot pan. In another pan have the broth hot. Gradually add one ladle of broth at a time to the bubbly rice. Cook until almost dry and add another ladle of broth. Cook for about 20 minutes.
Remove from the heat and vigorously stir in remaining butter and gorgonzola. Season to taste with pepper and parmesean if desired.
Smiling Sally is hosting a Blue party.
Saturday, October 16, 2010
So, I decided this week we would have a lesson in pasta...Tortellini are miniature little pasta rings . . .
Tortelloni are the big ones.
So the story goes... Lucrezia Borgia was staying in a small Inn. The Inn Keeper was so captivated by her beauty that he had to peek through the key hole... all he could see was her navel. Allorah~ the tortellini.
Happy hunting y'all~
Friday, October 15, 2010
Have you ever watched your baby girl try on wedding dresses?
No decisions yet...
Wednesday, October 13, 2010
Now I have the reason to cook veal in my own kitchen.
Classic Veal with Marsala and Cream is a beautiful combination of flavors. The scaloppine is first dredged in flour then browned in butter and vegetable oil. Once the veal is lightly browned, remove it from the pan. Using the same pan, add marsalla and cook down the little bits in the pan. Add cream and cook to a thickened sauce.This is a simple and a beautiful blend of flavors. Essentially Marcella Hazan~ Essentials of Italian Cooking.
Sunday, October 10, 2010
We definitely need to go back for a friday night dinner... or maybe line dancing on tuesday!
Y'all join us~
Friday, October 08, 2010
The Lodge has been redone within the past few years and is really a great secret. We enjoyed dinner one night, and spent the next night in the bar watching football.It was the perfect weekend road trip. It is only a couple of hours away, yet seems like another world. The mountains and valley's are so beautiful and the lake is huge. We could see bald headed eagles soaring in the sky.
Wednesday, October 06, 2010
I am a vegetable lover... I am happy with a meal of just veggies. Now the man of the house wants meat. No doubt there!
This month I decided to make one of our favortie desserts... chock full of healthy vegetables. Carrot Cake ~does this count as a dessert or as a side dish? Only in the south could this be considered a veggie.
This carrot cake is amazing! It is chock full of fresh carrots, pineapple and coconut. It is baked in a 9x13 baking dish. It is moist and delishious! You'll see that I had to make 1/2 with nuts and 1/2 without... the nutty half was mine :-) An easy to whip up cream cheese frosting is perfect. Go to Cooking Light for the recipe HERE
Now let's see what everyone else has brought for our Pot Luck Supper!
Shelby might be bringing our main dish if she gets settled in after her move
Jamie has made a Candied Walnut, Pear & Leafy Green Salad
Val is bringing a Butternut Squash Lasagna
Patsy is bringing Fusilli with Roasted Tomatoes
Don't forget, that y'all are welcome to join in our virtual supper!