Foodsite Magazine Friday Picksday Week of Apr 10
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 KING CAKES Famed for Mardi Gras, Lent, even a Saints’ tailgating version. Rich history in other countries.

msgrayRIVE GAUCHE RESTAURANT, ZURICH SWITZERLAND

  • Marinated Salmon on Cucumber Carpaccio
  • Crab Cake with Parsley Mayonaise
  • Corn Salad with Goat Cheese and Figs
  • Polenta with Mushrooms, Artichokes and Tomatoes
  • Poached Sea Trout on Pumpkin Puree
  • Lobster Cream Soup with Pancakes
  • Beetroot Risotto with Horseradish Foam
  • Cod with Chorizo, Cabbage and Potato Truffle Foam
  • Giant Prawn on Asparagus with Garlic 

 

DAIRY GOODNESS This is a list of many clever ways to use yogurt in lots of dishes.

JOY OF BLENDING   How about smoothies with spinach. This site blends it all!

QUESO FOR ALL! They are all about Rotel and Velveta, but in new way.

Foodsite Picks 2014
Foodsite Picks 2013
Foodsite Picks 2012
Foodsite Picks 2011
Foodsite Picks 2010

 

Polenta, A Corn Gift from Italy
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polentaMartha Rose Schulman, in the New York Times, has referred to polenta as “the elegant gruel,” ironic, because we tend to associate gruel with being a survival food for the lowliest.

Polenta is cornmeal boiled into a porridge then usually mixed with other vegetables, cheeses or seasonings and served along side fresh fish or meats. Corn Polenta is usually a pale yellow in color. The more finally ground corn polenta is milled, the creamier, it will be. Coarser polenta produces a chewier mixture.

Italy’s polenta gets its worst reputation for being a bit-painstaking to cook, as it requires careful stirring for about 45 minutes, similar to its Italian rice cousin, risotto. Eat corn polenta as a porridge, or form chilled polenta  into a desired shape and fry it or bake it. Sometimes it is topped with a delicious sauce.  There is a baking alternative which produces satisfactory results. Instant polenta is also on the market but not considered a good trade-off, tastewise or texturewise.

Here’s a quick, bright holiday suggestion for corn polenta. How about a Holiday Polenta made brighter with Parmesan cheese and dotted with decorative green peas and bits of red sun-dried tomatoes? Continue reading