Slow Cooked Polenta

I've done this before, but I just can't stop raving about the joy of this stuff.  This is not quick cooking polenta.  This is simply coarsly ground cornmeal that gets to soak up a lot of water.

Also, it goes perfectly with braised short ribs.  So I had to write about it again, just so you could experience them together, as it should be.

Heat up a box of stock.

Add a box of water.

This isn't rocket science, people.  The stock adds flavor, but we want to stretch out the cooking time with this one, which means we need more liquid.  So we add water.  I like to fill the empty stock vessel to retrieve any extra flavor that might still be hidden in there.

Get some good polenta. 

Stone ground is best.  Corn is essential here. 

Now I'm just bein' silly.

When the liquids boil stir in one to two cups of polenta, depending on how many people you're feeding.  And the size of your saucepan- you need some room to groove here.  In the apartment, I'd definitely only do a cup.  It expands a lot anyway.

Now, lower to a simmer, whisk occasionally, and add water when it gets thick.

Do this for a long time.  Hours.  You want those starchy grains to explode into soft globules of deliciousness.  This takes a lot of patience.

What should you do while your polenta cooks?

Enjoy the lovely spring weather we're having:

Stop and smell the roses (you know what I mean):

(Thanks Sanne, they were lovely)

Eat some cheese and crackers:

That would be aged gouda with black pepper crackers and currant jelly.  It did the trick.

I keep the polenta pretty loose until about thirty or forty minutes before I know we're going to eat.  Then I crank the heat up a bit and start stirring more frequently.  It's perfectly creamy when it's time to eat.

Which is now.

Enjoy.

Playing,
Meredith

Braised Short Ribs

This one is a Michael classic.

I've had it a few times, but never actually witnessed its creation.  This weekend that was remedied.

It's really a simple idea.  Brown the short ribs.  Sauté some veggies.  Cook everything with wine and stock.  But it's nice to see it all broken down, right.

Here are the short ribs.  They were cheap- 14 dollars for all that meat.  It's a good thing.

The veggies:

Dust the ribs with a little flour, salt and pepper:

Brown on all sides.

I like to call that one "Meathenge".

Heehee.

Open a can of tomato sauce.  You just need a bit.

After browning the meat, deglaze with some dry vermouth.

Add the veggies:

About half that little can of tomato sauce.

And when that's all reduced and thick add a cup or two of red wine.

Put the short ribs back in.

Michael got really excited about the design of this new stock box. 

When you twist the cap it perforates the aluminum seal, so it's ready to go when you open it.  No pesky pull tabs or anything.

Top the short ribs off with some stock:

And some herbs:

Pretty self explanitory...

Simmer for a long time.  Simmer for hours and hours if you have the time.  You want the meat to fall of the bones and to be incredibly tender.

When it's ready purée the veggies.

We used a food mill, but a blender or food processor would do.

Pour that goodness back into the pot and let it reduce into a nice thick sauce.

You might add a little butter to that, you know, for richness.

Our short ribs needed more time, but we were hungry, so we gave them a sear more like steak.

Serve over polenta, and possibly braised celery.

How do you make perfect polenta? 

Well I'll tell you.

Tomorrow.

Playing,
Meredith

Instant Pancake Mix

This stuff blows the box out of the water.

Not that there's anything wrong with buying a brand name pancake mix.  Generally speaking, they don't have too many weird ingredients.  The thing is, they taste pretty good.  If you want fantastic pancakes, you're just going to have to think outside the box.

This recipe is awesome because you can throw the dry ingredients together in a few seconds, and then any day of the week fresh fabulous pancakes are at your fingertips.  Just so you know this is another Alton Brown gem.  I can't get enough of that guy lately.

I simply plopped all of the ingredients into this canister and gave it a good shake.

And what is in this mix I speak of?

Sugar, salt baking powder, baking soda, and a mixture of half whole wheat pastry flour and half all purpose flour.  (The whole wheat flour would be my addition to this mix- I can't help making things just a little more wholesome.)

Once you've got your mix, you can get going on the wet ingredients.

In one bowl mix together 2 cups of buttermilk with 2 egg whites:

In a separate bowl (or coffee mug) mix together 4 tablespoons of melted butter with the two egg yolks:

Note the use of an Old South coffee cup.  Old South is a famous pancake house in my hometown Fort Worth.  These mugs are G's.

Mix the butter mixture with the buttermilk mixture:

Throw in 2 cups of your pancake mix.

Be careful not to over mix once you've added the flour mixture.

Now get your griddle nice and hot.

Give it a rub with the butter stick.

And scoop your mix, wait for those bubbles to form and give them a flip.

Note the bacon sizzling on the back burner.  I can't have pancakes without some sort of breakfast meat.

Look at this fabulous stack.

The pancakes are hearty yet fluffy.  You wouldn't know that there was any whole wheat flour in them if I didn't tell you.  I don't think I told G.  Do you think she knew?

Serve with melted butter and REAL maple syrup.  It's the only way.  Real maple syrup is an amazing unrefined sugar that people should eat much more of.  It's so much better tasting and better for you than that flavored corn syrup or chemical-laden sugar free stuff. 

 Instant Pancake Mix
from Alton Brown, adapted by a Player

Ingredients

6 cups all-purpose flour (Or 3 cups AP and 3 cups whole wheat pastry flour)
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Directions

Combine all of the ingredients in a lidded container. Shake
to mix.

Use the mix within 3 months.

Ingredients

"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes



Make your own pancake mix and become the king of breakfast.  Or queen.  Whichever you prefer.

I promise...

Playing,
Meredith