Quick Polenta Supper

Now I'm not saying this is gourmet, but holy smokes it's delicious. Since going to Tuscany last summer I'm in love with maize. It's quick but will require making part of it the day before.

Here's what you need for two:

1/4 cup of polenta

1 cup of vegetable or chicken stock

1/4 cup of grated parmesan

4 rashers of streaky bacon (I prefer mine smoked)

A bag of washed spinach

Handful of pumpkin seeds

Block of crumbly goats cheese.

Bring the stock to the boil and steadily pour in the polenta, stir like mad to stop any lumps forming, I actually use a whisk to start off with. Once you've been stirring for about 5 minutes you can let it cook, giving it the odd stir. It will need to cook for about 10 minutes. When it's done take it off the heat, stir in the parmesan and stir in any seasoning you feel it needs. Spread it out into a non-stick rectangular tin until it is about an inch thick. Leave it in the fridge over night to set.

When you're ready to eat, chop up the bacon and fry until crispy, remove from the pan but leave the oil in. Cut up the polenta into cubes and add to the frying pan. Be gentle with them and turn them to brown. They will only need a couple of minutes on each side.

Whilst the polenta is frying steam or boil your spinach, whichever you prefer, but it only needs a couple of minutes too.

When your polenta looks done remove from pan and add the pumpkin seeds. Begin to assemble in a jumble the polenta, spinach and bacon and crumble some of the goat's cheese in. Once the pumpkin seeds are popping and getting nicely toasted take straight out of the pan and sprinkle on top.

This is just about one for the most comforting things you can have. So much texture and the flavours make you feel like it's ok that it's January.

Pecan-Crusted Goat Cheese Salad with Blueberries.

Let's take a moment to reflect on the wonder that is a blueberry. Shall we? I love blueberries and find they are as perfect in savory dishes as they are in traditional desserts. Beyond their amazing flavor, they also provide us with a good dose of antioxidants (which happen to be helpful in preventing a hang-over). What more could you want from a fruit? Serve up this salad as a starter for guests as it is sure to impress or have it as a light lunch. Either way, allow yourself that extra glass of champers.. you won't feel it tomorrow anyway.

SPICY PECAN CRUSTED GOAT CHEESE SALAD w/ BLUEBERRIES and A WARM BACON DRESSING
(serves 4 as starter/2 as a main)

INGREDIENTS:

for the nuts:

• 100g (about 4 oz) pecans
• 1 tbsp extra virgin olive oil
• 2tsp caster sugar
• sprinkle cayenne pepper

for the rest of the salad:

• one large handful or blueberries
  
• 1 small bag spinach leaves, washed
• 5 slices bacon (streaky)
  
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp dijon mustard
• 300g (about 10 oz) soft goat cheese, shaped into balls
  
• salt and pepper
  

DIRECTIONS:

• Pre-heat oven to 180C/350F
• Toss pecans in olive oil, caster sugar and cayenne
• line baking tray with wax paper, spread out nuts and bake for 10-15 min.
• take out and let cool.
• When nuts are cool, chop them up. You DON'T want them too small. just a quick chop is perfect. Put chopped nuts on a plate.
  
• Coat goat cheese with the chopped nuts (keep the extra nuts). Put in fridge.
• Fry bacon in pan. when done, take bacon out. crumble.
• Use bacon fat still in skillet to make dressing. add balsamic vinegar, honey, mustard, and salt and pepper.
  
• Assemble salad: first spinach, then blueberries, bacon bits, extra nuts, and then the dressing. Finally, add the goat cheese to the top.
  

PERFECTION.

x
Ailsa

Lemon Goat Cheese Risotto with Asparagus

I love risotto. It is easy to whip up for one (or many) and can be made with whatever is left in the fridge. Both of my roommates in London, Charlotte and Hannah, loved risotto and made their own special variations. Hannah's speciality was a risotto with chorizo, onion, and peppers (delicious!). Charlotte made many varieties. I do recall one that included hot dogs. haha. Here is my new favorite.. it is light, delicate, and perfect for spring!

LEMON GOAT CHEESE RISOTTO WITH ASPARAGUS SPEARS

serves 4-6 as main course and 6-8 as starter (you can adjust recipe measure according to your needs)

Ingredients:

• 4 tablespoons (1/2 stick) butter, divided
• 1 large onion, chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups (or more) hot chicken (or vegetable) broth
• 1/2 cup soft goat cheese
• the zest of half a lemon
• bunch of asparagus
• salt and pepper

Directions:

• Melt half of butter (2 Tbsp) in a heavy saucepan over med. heat.
• Add onion and soften (about five min).
• Add rice; stir and toast for a couple of minutes.
• Add wine and cook until almost all liquid is absorbed. Stir constantly!
• Add 1 cup hot broth. Simmer until broth is almost absorbed (KEEP STIRRING!!! You don’t want any to stick to the bottom)
• Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding.. stirring the whole time!
• You know it’s done when risotto is tender and mixture is creamy.
• Take off heat and add goat cheese, a pinch of lemon zest, and salt & pepper to taste.
• Garnish with steamed asparagus spears and remaining lemon zest.

for the asparagus:

• cook while you are stirring your risotto..
• snap ends off asparagus.
• I cooked mine in the hot chicken broth i used for the risotto. Boil for approx. 5 min.
• Take them out and shock them in a bowl of ice water. It keeps them crunchy!
• ENJOY!

Tarts are your friend

Shannon (best friend/partner in crime) has recently returned to the wonderful world of vegetarianism. I promised her brunch on Saturday and was forced to forego my normal weekend serving of bacon in favor of veggie goodness. When planning the menu, I thought I would make something easy that can serve as lunch, brunch, or dinner for those struggling with little time and excess groceries. My friend, Erin, mentioned that when shopping for one she always ends up with too many extras and is forced to throw food in the trash.. well why not make a tart with it?? Buy some puff pastry (totally a waste of time to make your own) and throw on your extras.. taste amazing and saves doe rae mi ($). Prob solved..

Here is mine..

ARTICHOKE AND TOMATO TART

Ingredients:

• one sheet of frozen puff pastry, thawed
• 1 egg, beaten
• 10 artichoke hearts (fresh or canned)
• 6 vine-ripened tomatoes, sliced
• small package goat cheese, crumbled
• small package feta, crumbled
• three fresh sprigs of thyme
• sprinkle of dried oregano
• kosher salt & pepper

Directions:

• pre-heat oven to 400 F/210 C
• roll out the pastry on a lightly-floured surface until almost twice the size of original sheet.
• cut pastry in half to make two rectangles.
• fold over sides to create an edges
• take a fork and gently poke small holes throughout
• brush egg over the edges to help brown in oven.
• arrange toppings to personal taste/creativity.. don't forget s & p!

Finally, bake for about 20 min. until golden brown... Voila!!

you can also make a......

PESTO, SPINACH, AND GORGONZOLA TART

With this tart follow the same directions with the pastry and baking. Just change the toppings! This one is inspired by the "norfolk special" pizza from Fellinis in Norfolk.. make my day.

Ingredients:

• one sheet frozen puff pastry, thawed
• 1 egg
• a tiny bit of olive oil
• 3 spoonfuls pesto (bought or home-made.. recipe coming in spring!)
• 2 vine-ripened tomatoes, sliced
• two handfuls of baby spinach leaves
• small package of gorgonzola, in crumbles
• kosher salt & pepper

Directions:

• pre-heat oven to 400 F/210 C
• cook spinach with a little bit of olive oil in a pan until wilted.
• roll out pastry on a lightly-floured service to twice the size
• cut pastry in half to make two rectangles
• fold over sides of each rectangle to create edges
• take a fork and gently poke holes throughout
• brush egg over edges to help brown in oven
• arrange toppings!!!
• bake for 20 min. until golden brown.