|Sunday dinner at Daniel's house in Mt. Washington, late July 2011.|
Thanks, Daniel for the new recipes. I still maintain that I cannot replicate the polenta recipe that you remember so vividly (see below), but perhaps I will launch a new campaign to figure it out. As I remember, the problem was that I could never again get the consistency of the polenta just right-- it either came out too crumbly or too wet, which made it stick to the pan and fall apart when picked up.
Walnuts and Gorgonzola
by Daniel Marlos
I had good gorgonzola cheese at room temperature, but alas, no bread. I remembered my nut canister, and a marvelous polenta recipe Susan Lutz served many years ago. The polenta was baked and topped with gorgonzola, walnuts and shallots. Whenever I pine for that recipe, Susan claims to have lost it and says she cannot recreate it. I knew I had walnuts in the nut canister, and decided that they would be the
perfect vehicle for the gorgonzola. Simply spread softened gorgonzola cheese on walnut halves and eat. Yummy.
by Daniel Marlos
|Daniel's Summer Salad, late July 2011.|
It's summer, and the lettuce has bolted, but the tomatoes are beginning to ripen on the vines. Summer Salads tend to be a little more substantial than the leafy winter and spring salads. You can vary ingredients and amounts, but here is the recipe for the summer salad I served Sunday.
- 3 to 4 medium sized Heirloom tomatoes, chopped into bite-sized chunks
- Salt and pepper to taste
- 2 to 3 tablespoons Lime infused olive oil (plain extra-virgin olive oil is also fine)
- Two Persian cucumbers, thinly sliced
- 2 fresh small onions, thinly sliced
- 1/4 cup watercress, freshly picked and loosely packed
- Toss the tomatoes with salt, pepper, and olive oil and allow them to marinate. Two close Italian friends, John from Alberini's in Niles, Ohio and Loredana, both agree that when you make a salad that is heavy on tomatoes, you don't add vinegar since the tomatoes are already acidic.
- Top tomatoes with sliced Persian cucumbers, thinly sliced onions, and sprigs of watercress.
- Just prior to serving, toss entire salad again.
- Serve balsamic vinegar on the side. Garlic may also be added with salt and pepper.
I cannot take credit for the Braised Asparagus recipe. CookThink has this marvelous recipe.
|Braised Asparagus prepared by Daniel, late July 2011.|