- Baby Carrots
- Braising Mix
- Salad Mix
- Erbette Chard
Three of the items on our list were fully consumed at dinner tonight: the carrots (roasted and served as an appetizer), the strawberries (washed and served as dessert) and the braising mix (sauteed in olive oil, lightly braised in Verjus and finished with diced sun-dried tomatoes -- all served over polenta). Again we had the Robert Sinskey Vin Gris of Pinot Noir, which was fantastic. This is currently our favorite food wine.
On hand we had some turnips and leeks -- now add to that the cilantro, cardoon, chard and salad mix. I'm not a big fan of salads, but plan to use the tomorrow night -- maybe something Mexican to incorporate some of the cilantro.
Cardoon is new to me. I've heard of it before, but had not held a bunch or had to consider cooking it before. My first thoughts were 'this is big and needs some serious prep'. With a bit of research, including the newsletter that came with our box, I found it is an artichoke-like member of the thistle family that needed real prep prior to cooking, but could be as simply served as an artichoke once served. I plan to try the recipe Julia provided from chef Russell Moore of Chez Panisse.
The polenta recipe we used tonight is a favorite and it is so very simple. Here it is, adapted from Michele Anna Jordan's Polenta.
Soft Polenta (Oven Method)
... serves 4-6
1 quarter water
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup coarse-ground polenta
1 tablespoon olive oil
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F. Mix all ingredients except the Parmesan cheese in a 1.5 quart container, cover, and bake for 40 minutes. Uncover, stir in the cheese, and bake for an additional 10-15 minutes.
Nutritional Information (per the Calorie Counter at MyFoodDiary.com)
Calories: 165, Total Fat: 7.8g, Cholesterol: 15mg, Carbohydrate: 16.3g (1.5g dietary fiber, sugar .3g), Protein: 8.1g