Sandra making burek. Image courtesy of superfora.wordpress.com.
The internet is a great source for all things foodie, and we’re constantly bookmarking, starring, and emailing intriguing recipes, food porn, and inspiration. Here’s a selection of clippings we think are worth checking out.
A savoury Turkish pastry I often enjoyed at breakfast during my trip to Turkey was called börek. Happiness was me when I saw that my lovely friend Sandra over at Superfora provided the recipe for the Croatian cousin, burek.
Here in Vancouver, there’s a great Lebanese-inspired restaurant, Nuba, that has a popular fried cauliflower dish called Najib’s Special. This dish from Melissa Clark’s new cookbook, Cook This Now, reminds me of that dish and how amazing cauliflower can become with the right direction.
This hot raisin quickbread sounds too easy and too much like a poor man’s scone too ignore. (Because I’m not rich, and I love cinnamon-y scones!)
Autumn comfort food doesn’t always have to mean death to your waistline. Soothe your carb cravings with a polenta and swiss chard bake.
It’s still pumpkin season: What happens when you take the classic Chilean street snack, a sopapilla, and cross it with pumpkin cheesecake? Gourd greatness.
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When The Minimalist comes up in my news feed, I know I’m in for an informative treat.
A few months ago I tried his fear-less polenta, and it immediately became a happily recycled recipe. It’s served as a base for chicken cacciatore, eggplant parmesan, and a chickpea stew. It’s also become a savoury substitute on my frequent oatmeal-for-dinner nights.
As polenta was brought up again this week in Bittman’s column and a good friend recently shared a tasty recipe on her new blog, I thought I would mention my success with this recipe. I prefer a higher ratio of milk than he calls for and I’ve tended to add more liquid during the cooking process. And even when finishing with truffle oil… lots of butter to finish as suggested.
Polenta Without Fear
By Mark Bittman
4 servings
For creamy, soft, mouth-filling polenta, stir in butter and Parmesan — the more the better. If you want something more flavorful but still a little austere, add herbs, like marjoram or thyme, along with a handful of parsley or basil, and a couple of tablespoons of good extra virgin olive oil. For polenta firm enough to grill, broil or sauté, cook it until the creaminess is gone and it starts to pull away from the sides of the pot, then turn it out onto a plate or a board and let it cool until firm.
1 cup milk (preferably whole milk)
Salt
1 cup coarse cornmeal, preferably stone-ground
Freshly ground black pepper, to taste
2 to 4 tablespoons butter or extra virgin olive oil
1/4 cup or more freshly grated Parmigiano-Reggiano, to taste, optional
1. Bring milk to a boil with 2 cups water in a medium saucepan and add a large pinch of salt. Adjust heat so liquid simmers. Add cornmeal in a steady stream, whisking as you do to prevent lumps. When it has all been added, let mixture return to a boil, then turn heat to low. Polenta should be just barely simmering.
2. Cook, stirring occasionally and being sure to scrape sides and bottom of pan, for 15 to 20 minutes, until mixture is creamy and cornmeal tastes cooked. If mixture becomes too thick, whisk in some water, about 1/2 cup at a time.
3. Taste and season polenta as necessary with salt and pepper. Take pan off stove, stir in the butter or oil and the cheese if you are using it, and serve, passing more cheese at the table if you like.