Week 2 - Oven-Baked Polenta - METHOD

Oven Baked Polenta with Lamb Osso Bucco and Sauteed Bloomsdale Spinach


This is the cornmeal I used - WAY better than instant!

"Easy Oven-Baked Polenta" (original recipe at the bottom - I have cut and paste it here as well with my notes/changes in CAP/BOLD/ITALIC)

Traditionally you make polenta atop the stove, slowly drizzling the cornmeal into salted boiling water and stirring all the while until you have a smooth, stiff mixture that will support your standing spoon. (Some cooks believe the polenta must be stirred continually, but others aren’t so orthodox about it.)

I use a less labor-intensive method. I combine the cornmeal and the liquid, put it in the oven and forget about it for 50 minutes. Then I stir in one tablespoon of butter and return it to the oven for 10 to 20 minutes, depending on how thick I want it. That’s it.

1 cup polenta

1 quart water (I LIKE MY POLENTA LOOSE AND USED 5 C WATER)

1 teaspoon salt

1 tablespoon unsalted butter (AND A DRIZZLE OF OLIVE OIL)

1/4 C CREME FRAICHE

1/4 C GRATED PARMIGIANO REGGIANO


1. Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish (I ADDED THE BUTTER AND OLIVE OIL. USED AN ALL CLAD POT. MY SMALL LE CREUSET BRAISING THE LAMB OTHERWISE I WOULD HAVE USED IT INSTEAD.).


Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, and stir in the butter. Use a fork or a spatula to stir the polenta well, and return to the oven for 10 minutes. Remove from the oven, and stir again. Carefully taste a little bit of the polenta; if the grains are not completely soft, return to the oven for 10 minutes.



SWIRL IN THE CREME FRAICHE AND SPRINKLED IN THE PARM. Serve right away for soft polenta, or let sit five minutes for a stiffer polenta. Spoon onto a plate. Make a depression in the middle, and serve with the topping of your choice or plain, as a side dish. SPOONED INTO A BOWL AND ADDED THE LAMB OSSO BUCCO AND SPINACH. ANOTHER METHOD TO ADD TO THE CORE!


http://www.nytimes.com/2009/06/08/health/nutrition/08recipehealth.html

Week 1 - Mo's Sticky Ribs - METHOD

BBQ afficianados will pooh-pooh this METHOD, but for a home cook like me with two hungry, growing boys, this METHOD rocks and this recipe has definitely made it into Kor's Core - they are sticky and yummy! (CHANGES TO RECIPE AND PERSONAL OPINIONS IN CAPS/BOLD/ITALIC)

Ingredients
2 1/4 pounds baby back ribs (I USED ONE FULL RACK)
Salt and freshly ground pepper
Granulated garlic
Extra-virgin olive oil
1 tablespoon whole cloves (WAY TOO MUCH - TRY 1 tsp)
One 12-ounce bottle of lager
1 cup ketchup
1 cup peach or apricot jam
3 tablespoons fresh lemon juice
(YOU MAY OPT FOR YOUR FAV BBQ SAUCE, BUT KETCHUP, JAM/JELLY & LEMON JUICE ARE ALL STAPLES IN THIS HOUSE. I SUBBED THE PEACH/APRICOT FOR THE PLUM JELLY I MADE THIS PAST SUMMER - JUST BECAUSE I HAD IT.)

Directions
1.Preheat the oven to 300°. On a rimmed baking sheet, season the ribs with salt, pepper and garlic.

Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer over the ribs, cover with foil and bake for 2 hours, until the meat is tender.



2.Strain the pan juices into a saucepan. Whisk in the ketchup, jam and lemon juice and boil over high heat until reduced to 1 1/2 cups, about 20 minutes. (ADD MORE ACIDITY IF YOUR LEMONS AREN'T TART ENOUGH AND THE SAUCE IS TOO SWEET FOR YOU)
3.Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze and broil 4 inches from the heat for 7 minutes (+/-). Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes (+/-), until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes (+/-). Let rest for 10 minutes and serve.

Original recipe - http://www.foodandwine.com/recipes/mos-sticky-ribs

52 Week Challenge - Weeks 1-4

Here's the list for the first 4 weeks with links when possible - In CAPs I have written why I chose the recipes - a new (for me) method, ingredient, cuisine, experience to cook at home -

Week 1 - Mo's Sticky Ribs - METHOD - http://www.foodandwine.com/recipes/mos-sticky-ribs
Week 2 - Oven Baked Polenta - METHOD - http://www.nytimes.com/2009/06/08/health/nutrition/08recipehealth.html
Week 3 - Chicken Thighs with Spicy Tomato-Pepper Sauce - INGREDIENT - http://www.foodandwine.com/recipes/chicken-thighs-with-spicy-tomato-pepper-sauce
Week 4 - Potato Gnocchi - EXPERIENCE - http://www.foodandwine.com/recipes/potato-gnocchi

DOWNLOAD AND LET'S GET COOKING!

Animal Braised Pork Shoulder with Chimichurri from Food & Wine

Not many changes for this simple braised dish - used pork broth instead of chicken broth (Marukai had bones that I used to make a soup base for ramen - I'll freeze it and wait for the weather to cool down again!). Had 8# of pork shoulder so I cut a whole head of garlic in half and added to the pot.

Chimichurri is so easy in a mortar - clean up's easy too!

http://www.foodandwine.com/recipes/braised-pork-shoulder-with-chimichurri

TOD Sauvignon Blanc with Pork Tenderloin & Asparagus with Sesame Sauce

Cooking to Two Old Dogs Sauvignon Blanc - I love pork tenderloin - it's fast and easy and makes delicious tonkatsu too.

Remove tenderloin from packaging, season with salt & pepper bring to room temp. Meanwhile cook a pot of rice and prep asparagus - wash and snap off the dry/woody ends, place on sheet pan with olive oil, salt & pepper. Preheat the oven to 450 degrees F - Heat a large oven safe pan, add olive oil, place the seasoned pork tenderloin(s) in to the pan - sear on both sides and place in the oven for 10-15 minutes depending on the size of the pork (thickness will determine cooking time) - also put the sheet pan of asparagus in the oven. Meanwhile in a small pan, put 2 T Sugar, 4 T Soy Sauce and 2 tsp Roasted Sesame Seeds - heat sauce just until the sugar melts. This sauce can be used on top of meats or veggies (spinach, green beans, sugar snap peas, broccoli, etc.).

Do you remember Taco Flavor Doritos?

So I'm a sucker for anything that takes me back to my childhood (especially food related)! When I saw this packaging and the "taco flavor" I had to buy it! The only thing missing in the photos is the smell AND the taste...both are still the same!!! I might actually agree with Colin who said "these are the best Doritos in the world!".

Leftovers + Pork Milanese

I was thrilled that the ricotta gnocchi reheat so well. I was afraid to do it in the microwave or on the stove because I didn't want anything to happen to those delicate gnocchi. I opted for a low heat oven - 300 degrees F - for about an hour. Then right before serving, I set the oven on broil and sprinkled a little parm over the top. It was the perfect side dish to a breaded and pan fried boneless pork cutlet. As always, I slid the pork into a plastic bag with some mayo, salt & pepper. Let it come to room temp. Dredge in bread crumbs. Let it sit for about 15 minutes. Then heated my cast iron skillet with a olive oil and a pat of butter. Place the breaded pork into the pan and cooked until golden brown. Plate up with arugula and a wedge of lemon. Sent the extra pork milanese in the boys' lunch boxes today with some buttered pasta.