I figure since most callings and careers in life are what I would call "seasonal"... I have hope that maybe someday I'll run a catering company or work as a supplier of baked goods to local coffee shops. I might hate it, but currently it sounds like a lot of fun. Who knows. maybe someday.
All this "cookery" makes me wish I had a nice kitchen. It's a small dream of mine to one day have have one. Nothing over the top, just a nice quality space with a gas stove (cast iron toppers), a double oven, and an extra large fridge/freezer. Not to mention counter space.. plenty of counter space.
Ok, so maybe a bit over the top. Sadly, the truth is, you don't need all that stuff to make a great meal (though it certainly helps).
For example, in an attempt to make use of my "on again" cooking mode I decided to test out a few things. This week I kept it simple by making Polenta pizza and cake truffles.
Most of you are probably unaware that I am a little obsessed with polenta. I never realized it's greatness until October of 2005. My grandmom had taken her daughters and myself on a trip to NYC, and while we were there we had brunch at Tavern On the Green in Central park and I had this amazing lamb served over polenta.. and it was to die for. Literally. I've been obsessed ever since. So imagine my fascination when I was at work watching the Today Show when a chef came out and made Polenta pizza!! As if that weren't odd enough, I later opened up the NYTimes and there it was, staring at me from the food section.
So of course I took it as a sign and hauled my butt to Central market that very evening after work so i could prepare the dish for myself. the recipe they made on tv was more breakfast based using pancetta and gorgonzola... so I ecided to modify it a bit.. here's what I did:
1. First off, I cheated by purchasing precooked Polenta (the kind that come in the tubes.. you can cook your own, but cheating makes it faster..).. I also went ahead and bought one that had basil and sundried tomato in it too.. bonus!
2. I took the Polenta and put it in a bowl and mashed it up with some olive oil while the oven was preheating to 450. Then I shaped it like pizza dough, drizzeled some olive oil on top and baked it at 450 for about 30 minutes.
3. Meanwhile I cut up an onion and some mushrooms and sauteed them on the the stove.
Once finished I removed the onion/mushroom mixture (leaving the oils/water) and threw in some fresh spinach and oregano... which I cooked till the pan was dry.
4. By this time the polenta crust was done, so I pulled it out and took some goat cheese (i found some that had crushed pepper on the outside) and rubbed it all over the crust.
5. Then I put the spinach/oregano/mushroom/onion mixture on top.. diced up a tomato and more fresh oregano to really top it off, (along with some extra goat cheese crumbles) and stuck it back in the oven for 5 minutes to melt it all together.
The Result: AMAZING!
You can even change it up using mozzerella and tomato.. or jsut about anything!
Another Great Tip: I had some leftover toppings, so the next night istead of mashing up a bunch of polenta, I simply cut it in 1/2 inch slices and made MINI PIZZAS. Great appetizer idea.. I'm just sayin.
