Thyme to Roast the Cipollini - Balsamic Glazed Cipollini

MMM MMM MMM.... I picked up this recipe from "Proud Italian Cook" a couple years ago after she had been listed by the Chicago Tribune's "Chicago's Best Blogs" site. I am so very glad I did cause these are awesome! Mine don't usually turn out quite as picturesque and I always seem to crave them when I am missing fresh thyme, but they were awfully tasty with my roasted chicken none the less.

I mentioned before that Cipollini (chee-poe-LEE-knee) were not really an onion back in my post on Slow Cooked Tomato Sauce, being the bulb of the Grape hyacinth. But in the grand scheme of things, it matters not whence they came from, for they ARE delicious regardless of botanical parentage. :)

The recipe is simple and free flowing... It's really a matter of taste.

Balsamic Glazed Cipollini

Cipollini "onions"
Olive Oil
Balsamic Vinegar
Thyme
Salt
Pepper

First grab an 'au Gratin' pan, or similar (It just seems to work better) and preheat the oven to about 375 degrees.

Cut the very tip of the top off with a knife and run the cipollini under cold water, while rubbing them and the outer skins will peel off in a snap.

Dry them well, so the 0il will stick.

Cut off the bottom so they will lay flat in the pan.

Sprinkle them with Salt and Pepper, then drizzle with Olive oil.

Drizzle with Balsamic vinegar

Sprinkle them with Thyme (either Fresh or Dried -- I like Lemon Thyme the best)

Place them in the oven for about 30 minutes, or until tender and easily pierced by a knife.

Move Cipollini to a plate, with tongs.

and spoon the glaze in the bottom of the pan over the onions....

YUM-Capital "E"

Mangia!!
~~

Prepare a Pair of Pears - Grilled Pear Salad

I knew it was bound to happen at some point. I love participating in the BakeSpace Challenges every month, but the last half of last month and the first two-thirds of this Month have been EXTREMELY busy. So I missed out on last months challenge, and I am down to the wire on this one…. I suppose it should not bother me too much, I DO enjoy living life on the edge. After all, the earth is round, it’s not like you can fall off or something… (OK, yeah, that was kind of lame)

Be that as it may, this month’s challenge was particularly interesting for me. It was Fruits of the Grill, while avoiding such items as Peaches and Pineapple (cause they have been all over the Food Network for years). Yes, and while Grapes and Blueberries might pose complications, there are many other fruits out there that will more than likely benefit from a quick fly by the BBQ to receive some ultra sexy grill marks. Yeah, that’s right. I said it… Grill marks just make food sexy. I am pretty darn sure that this penchant for ‘Fire Branding’ is related somehow to the ‘Open Flame’ gene on the Y chromosome, but hey, whaddya gonna do?

So back to Fruit Flamage... I finally decided that I was going to do a spin on a fruit salad that my mom would make when I was a kid. We always made a trip to Hood River, in the early fall, to pick up crates of both Elberta peaches and Red Bartlett pears.

I am going to digress for a second about the peaches before returning to the pears… Elberta peaches have GOT to be the best peach on the planet… I swear… It was the original “Georgia Peach” until the 60s when industrial hybrids started taking over. The sad part is that in the early 80’s, in Hood River, a really late frost decimated the trees, now the orchards have all been replanted with something called ‘Western Pride’ They just aren’t as good. Seriously, they aren’t… There was a subtle spiciness to the Elberta that is completely lost in the Western Pride.

My parents would ‘pressure can’ all the peaches and pears for the winter months, well, after a few nights of fresh fruit. I was not able to get my hands on a fresh red Bartlett; it’s still a little early… But since I am grilling it, I really think a d’Anjou will hold up better as it's a little firmer than the Bartlett. Red d’Anjous originated as naturally occurring bud sports found on Green d’Anjou trees. "Bud sports" are spontaneous, naturally occurring genetic mutations occurring on trees and plants; they are fairly rare and often go unnoticed. Red Anjous, however, did not go unnoticed; in fact this rarity occurred twice. The first red sport of Anjou was discovered in the 50's near Medford, OR, and a second red sport was discovered in the late 70's in Parkdale, OR (Parkdale is just south of Hood River).

OK, I promise -- that is the end of my fruit filled musings. The original fruit salad hails from those chill evening in the middle of January; mom would break out a jar of pears and make this fruit salad. Very simple and very delicious… OH HO!!!! I think I just experienced an epiphany while I am typing this up… I think this particular dish is responsible for my Sweet & Salty fascination. My mothers original version was simply a Pear half sprinkled with shredded Sharp Cheddar cheese with a small dollop of homemade Mayonnaise and a colorful sprinkle of Paprika. Deliciously sweet yet salty from the cheddar and a slight tang from the Mayonnaise. It was one of my favorite things growing up, and even when I didn't really know how to cook, I could still assemble a pretty good facsimile... Yeah, the store bought mayo is a little lacking...

Tonight, however, I am going to put a spin on this, since my "potential ingredient" knowledge has been expanded over the years. With that being said, the Pears are to be grilled, the Sharp Cheddar has become Pecorino Romano, the Mayonnaise has transformed into Crème Fraîche and the Paprika has morphed into Cinnamon. And T-H-E-N, I'm going to drizzle the whole thing with a Balsamic Reduction AND an Orange Muscat-Cinnamon Reduction.

OK, I'll admit I am kind of going over the top a little. But hey, that is the purpose of the BakeSpace Challenge... Exercising your Creative Muscle. This would not be my first flop... and I am sure that it will still be somewhat edible when I am done... LOL

Grilled Pear Salad

2 d’Anjou or Bosc pears (If you are simply going to serve this un-grilled, I would suggest a Comice pear)
1/2 of a Lemon
Shredded Pecorino Romano
Crème Fraîche
Cinnamon
Orange Muscat Reduction
Balsamic Reduction
Walnut, Macadamia Nut Oil or even a cooking spray (for brushing the fruit)

The reductions are fairly simple....
For the Orange Muscat Reduction, place 1 1/4 cups Orange Muscat wine in a sauce pan over low heat, add a cinnamon stick and bring to a simmer... (Try not to actually boil it)

Reduce to about 1/3 cup and set aside to cool before pouring into a little squeeze bottle.

For the Balsamic Reduction, place 3/4 cup Balsamic Vinegar in a sauce pan, bring to a gentle simmer until reduced to about 1/2 cup (it will be pretty thick at this point)

Remove from heat and cool before pouring into another little squeeze bottle.

OK, Grilled Pear Time....

Begin heating the BBQ Grill or your Grill pan.
Peel and slice the pears and half, lengthwise; remove the core.

Rub each half of the pear with the Lemon to prevent browning.

Lightly coat the grill with oil or cooking spray.
Place the pears, cut side down, on the hot grill for 2 minutes.

Turn and grill the backside for another minute or 2. (Common, tell me those grill marks aren't just sexy)

Place in a dish and sprinkle with Shredded Pecorino Romano; place a small dollop of Crème Fraîche in the spot where the core was removed then sprinkle with a pinch of Cinnamon (this is more fore décor purposes than anything else, Mace will work too)

Drizzle with Balsamic Reduction
Drizzle with Orange Muscat Reduction

Serve with more Chilled Orange Muscat…

I guess the premise was OK, but it needs work... Especially with the plating... What a Mess!!!
It didn't turn out the way I had it pictured in my head. The flavor was still really good, but I think it needed more cheese, and I think I will drop the Orange Muscat Reduction... Just a little too much sweet that didn't need to be there. I would have been better off just brushing the pear face with Grand Marnier.

Mangia!!
~~

Cream of The Crop - PiskeFlødeValfer for BakeSpace Challenge #15 (Strawberries and Eggs)

Cream of the Crop - PiskeFlødeValfer? or Danish Whipped Cream Waffles

It was only a matter of time before I revisited Waffleville again. Yes, I have one more for you. This is another Danish waffle, made in the same flower/heart iron,

but containing copious amounts of whipped cream in the batter. This creates a very VERY rich waffle. Quite delicious with Raspberries, ya know, that whole Danish thing, or Black Currant preserves and a sprinkle of confectioners' sugar.

But I am gonna throw a little spin on it this time... you see, it's also time for the BakeSpace Monthly Challenge!!! That's right, and this month's challenge is Eggs and Strawberries. The eggs were covered by the Waffle batter, so that was not the challenging part. I felt it was necessary to take the strawberries past the point of just chopping them up with a little sugar and dumping them on top of a waffle, with some whipped cream.. SO... I did a little flavor testing... Borrowed a little culinary flair from France and some Strawberry "know how" from Italy and combined Fraises au Vin Rouge (Strawberries in Red Wine) with Fragole all'Aceto Balsamico (Strawberries in Balsamic Vinegar). Which was all kinds of good, but I needed a twist... Something a little more unexpected. Black Pepper.

I have had black pepper on strawberries before, eons ago. I can't even remember who served them to me at this point, all I remember is that they were out of Balsamic Vinegar so they sprinkled black pepper on them. You see, black pepper, like balsamic, makes strawberries taste MORE like strawberries.... This is a good thing, especially in this day and age, with all the hybridization and genetically modified foods, that tend to lack any sort of actual flavor.

The reason I say this is that the strawberries that I ended up buying, were terrible. Awful, flavorless blobs with pithy hollow middles.

Compared to the strawberries of my youth, these were not even fit for jam. BUT.... A little Balsamic, a little Black Pepper and a little Pinot Noir.... Voila!!! They suddenly tasted amazingly delicious!!!!

So, here is my secret for awesome Strawberries... Try this on Strawberry shortcake, you will not be disappointed... Trust me... and always remember, the flavor of a berry is greatly compromised by cold. So ALWAYS let berries "warm" up to room temperature before serving.

Peppered Balsamic Pinot Noir Strawberries

16 oz Strawberries (hulled and quartered)
2 TB Honey
1 1/2 TB Balsamic Vinegar

Combine and let macerate for 30 minutes.


Pour off juice into a sauce pan (There will be about 3-4 TB) and add
5 TB Balsamic Vinegar
3 1/2 TB Sugar
5 TB Pinot Noir (Red Fruit and Low earth - light Black pepper on the finish - Like Rex Hill Kings Ridge 2006)

Simmer over low heat until it is reduced to a thick syrup (this takes awhile)

You should have about 1/4-1/3 the amount when you are done.
Let cool until it is only warm to the touch.

Hit the strawberries with several grinds of coarse black pepper.

Pour the syrup over the Strawberries,

cover and leave at room temp while making the waffles.

2 1/2 cups Self Rising Flour
4 TB Superfine sugar
1/4 tsp Salt
1 Large Egg
1 Large Egg white
6 TB Whole Milk
5 TB Unsalted Butter – Melt, then cool
12 oz Heavy cream
1/2 tsp Mace

Sift the Flour into a bowl with the Sugar and salt

Add egg, egg white, milk and melted butter;

Mix thoroughly. The dough will look kind of like brioche

In a separate bowl, whip the cream with Mace to stiff peaks.

Fold whipped cream into the batter.

Let stand for 30 minutes.
Heat waffle iron.
Spoon about 1/4 cup of batter just off center of the iron towards the hinges. (The hinged back tends to push the batter towards the front of the iron)

Bake in Iron for 3-5 minutes or until G B & D or the steam stops rising.

Move cooked waffle to a baking sheet lined with paper towels in a 200 degree oven to keep warm, while cooking the remaining waffles.

Serve with Strawberries above, Raspberries and Confectioners' Sugar, Lingonberry Jam, Blackberries and Whipped Cream or Currant Preserves.

Mangia!!
~~

Do Do That Ragú That You Do So Well - Parmegiano Crusted Polenta with Mushroom Ragú

I have said it before, but I will re-emphasize it. Although I am a confirmed omnivore, occasionally I get a wild hare and need to go sans meat, just for one night. So here is a Ragu, Concentrating on Mushrooms instead of meat.

True this can be served with pasta, but if you remember my Eggs Benedict Italiano, I occasionally like to use Polenta as a foundation for things. This is surprisingly hearty for a dish lacking meat. My guess is that the Parmegiano-Reggiano in the polenta is at least partially responsible, it is high in glutamates (those umami activators that make things savory).

You can use the 3 minute polenta if you prefer, I use 1 cup "instant" to 2 cups of stock... It will be a little thicker, but your going to chill it to set anyway.

Parmigiano-Reggiano Crusted Polenta with Mushroom Ragú

Polenta:
2 cups Vegetable Stock
Pinch of Salt
1 cup Polenta
2 TB Unsalted Butter
1 cup grated Parmigiano-Reggiano; Divided

Mushroom Ragú:
1 oz Dried Porcini Mushrooms (1 pkg)
10 oz Cremini Mushrooms (AKA: Italian Brown or “Baby Bellas”)
6 oz Assorted Wild Mushrooms (Wood Ear, King Bolete, Lobster, King Oyster, Chanterelle, or more Cremini)
1/2 cup Extra Virgin Olive oil
1 Leek; chopped
1 Shallot; chopped
3 Garlic Cloves; minced
1 Bay leaf
2 tsp Fresh Thyme; chopped
2 tsp Fresh Oregano; chopped
1/2 cup Flat-Leaf Parlsey, finely chopped
1 TB Balsamic Vinegar

Bring Stock and Salt to a simmer and slowly sprinkle the Polenta over the surface, stirring constantly.

Reduce the heat and simmer, stirring often, for 15-18 minutes.
Remove from heat and stir in Butter and 3/4 cup of the Parmigiano-Reggiano.
Pour into a greased 9x9 square baking pan and smooth the mixture.

Refrigerate while making the Mushroom Ragú

Soak your porcini mushrooms in 1/2 cup Boiling water for 10 minutes.
Drain them, but reserve 1/3 of the liquid, and dry the mushrooms.

Thick slice the Creminis and coarsely chop the Wild Mushrooms. (multiple textures to the ragú)

Heat 1/3 cup of the oil in a sauté pan and add all the mushrooms.
Cook for 4-5 minutes then remove from pan and set aside.

Add the remaining oil to the pan and sauté shallot and leeks for 2 minutes.

Add the reserved mushroom soak liquid, garlic, bay leaf, thyme and oregano and bring everything back to a simmer (About 2 minutes)
Return the Mushroom mixture to the sauté pan along with Parsley and Balsamic Vinegar and continue cooking for another 2 minutes.

Add a pinch of salt (I like Alder Smoked) and remove the Bay leaf.
Remove from heat, cover and set aside.
Remove Polenta from refrigerator and sprinkle with remaining 1/4 cup of grated Parmigiano-Reggiano.

Place pan under the broiler for about 10 minutes (until the cheese is melted and lightly browned)

Cut the Polenta slab into squares and Plate with Mushroom Ragú over the top.

Mangia!!!
~~

Salad of Champions

I am definitely an omnivore, I love meat. But I do have to admit that when the mercury begins to rise, I tend to eat a lot more cold foods. Yes, I am talking about what a lot of people refer to as "Rabbit Fodder". But this salad is sure to make even a hard core carnivore a happy camper. I sometimes jokingly refer to this as "MAN salad". Yes, it has that green stuff (arugula) but it's at least partially covered by grilled meat, cheese and nuts, so it can't be all bad. I THINK I originally found this recipe on the George Foreman grill site... However, like usual, I have taken a few liberties over time.

Maple Balsamic Grilled Pork Tenderloin Salad

3 TB Grade B Maple Syrup (Grade B has more flavor than Grade A Dark Amber)
1 1/2 TB Balsamic Vinegar (You can use the 2 leaf salad type)
1 1/2 TB Extra Virgin Olive oil1 1/2 TB very finely minced shallot
1 clove of garlic, crushed1 tsp Marjoram
1/2 tsp Basil
1/4 tsp Oregano1/4 tsp Thyme
1/4 tsp Ground Coriander
1 tsp Orange or Lemon Zest
1/2 Tsp Kosher salt
1/2 Tsp freshly ground Green or Black Peppercorns
1 Package of pork tenderloin (they are usually about 1 1/2 - 2 lbs and contain 2 tenderloins)Arugula
3 oz Gorgonzola Cheese3 oz Toasted Pine nuts

Add maple syrup, balsamic vinegar, oil, minced shallot, herbs, spice, zest, salt, and pepper in a zip lock freezer bag, seal it & shake the heck out of it until mixed.

Trim the silver skin and visible fat from tenderloin using sharp thin blade or boning knife. (That is the membrane that I am pulling aways from the meat)

Slice into 1/3 - 1/2-inch slices. (It is very important that all the slices be the same thickness).
Toss the pork slices in the maple balsamic marinade and let stand for 20 minutes.

While the pork marinates, preheat your Grill pan on medium high heat.

I you have an infrared thermometer, you're looking for about 400°.
When the grill is hot, remove pork slices from the marinade and arrange on the grill, turn after 3 1/2 - 4 minutes and grill for 3 more minutes.
If working in batches, make sure to foil tent your cooked slices, as this is best served warm.

Serve on a bed of Arugula or Mixed Baby greens sprinkled with a small amount of Crumbled Gorgonzola and toasted Pine nuts.

Mangia!!
~~