bolognese

naturally, i had none of the better shapes on hand to eat this with, so i settled for whole sheat spaghetti. still nom.

this is one of the three things i've been able to cook since FOREVER (the other two are shortbread and mac & cheese) and, frankly, it's some of the best food there is. not to toot my own horn.

ingredients:

• olive oil
• chopped garlic
• mire poix
• (mushrooms)
• one package of "meatloaf meat" -- a combination of beef, pork and veal-- or just beef, or beef and pork, but i think the veal really adds something.
• 2 cans (32 ounces each?) of crushed tomatoes
• salt & pepper
• basil, oregano, etc. to taste (don't overdo it)
• (heavy cream/half & half, etc.)

prep:

• you may need to chop your own mire poix if tj's was ALL OUT
• (and your mushrooms, which aren't part of mire poix, but work nicely)
• and your garlic if you don't get it out of a jar

actual cooking:

• cover the bottom of a large pot over medium/high heat with olive oil
• add garlic, cook about 1 minute
• add mire poix (& mushrooms), cook until softened slightly
• add meat and cook until nothing's pink, stirring constantly
• (pour off fat if there's lots)
• add crushed tomatoes, herbs & salt & pepper
• allow to simmer for a good long time-- an hour or so, at least you can't really overcook it unless you're trying very hard
• add a splash of cream just before serving

obviously, this is most often served over pasta, go for something that will grip the chunks like corkscrews or shells.

braised mediterranean chicken with tomatoes, zucchini & polenta

happy blogiversary!



with this dinner i accomplished some long-ignored goals:

• i made a dish found in one of the three cooking magazines i subscribe to (everyday food)
• i used beer in food (bud american ale-- which isn't TOO too bad)
• i cooked something from scratch that i normally buy (polenta)
• i used a recipe that involved careful timing & "meanwhile"-ing
• i actually used some of the fresh herbs i grew from seeds (oregano)
• i got this gorgeous creature to come over for dinner, after a mere 17 months absence:

ingredients:

• 1 tbs olive oil
• package of boneless, skinless chicken thighs (5 from TJ's)
• sea salt & fresh ground pepper
• 1 tsp crushed garlic (or 2 cloves, chopped)
• 1 pint grape tomatoes, halved width-wise
• 1 tbs fresh oregano, chopped
• 1/2 cup beer (or dry white wine)
• 3/4 cup chicken broth
• 3 small zucchini, quartered lengthwise and cut into 1/2 inch chunks
• 3/4 cup yellow cornmeal
• 4 1/2 cups water

prep:

• chop oregano (& garlic)
• cut veggie to size
• measure beer, broth, water & cornmeal (do it)
• season chicken with salt pepper

actual cooking:

• heat olive oil in a heavy pot
• put water on to boil in a saucepan with 1 1/2tsp salt & 1/4 tsp pepper
• cook chicken in olive oil about 6-8 minutes, until browned on all sides
• transfer chicken to a plate
• add garlic, tomatoes & oregano to olive oil
• cook about 30 seconds until fragrant
• add beer to tomatoes
• slowly, whisking all the while, add cornmeal to water
• reduce heat on polenta to medium-low; whisk often
• add chicken broth to tomatoes
• return chicken to the pot
• bring to a boil, reduce to simmer, cover & cook 15 minutes
• add zucchini
• season with salt & pepper
• cover and simmer 10-15 minutes until chicken is cooked through
• serve chicken and veggies over polenta