Yum. This was a good one. We got this from Martha Stewart's Everyday Food Cookbook. We get the monthly magazine, but this book was a Christmas gift from Reb, and it's awesome.
While I generally trust what Martha tells me, she's always going on about letting steaks rest. For like, 10 minutes! I think that's total crap. It's just going to get cold, which can't be a "good thing". If I take it off the heat and let it sit for 30 seconds, then slice, it's perfect and ready to go. The parsley sauce is a mixture of parsley (duh), s+p, olive oil, and garlic. Yes, I chopped my garlic in my Slap Chop. Linguine, Fettucini, Martini, Bikini!
We're pretty new to preparing polenta. In fact, it was a search to find it in the grocery store. There was none of the "prepare-your-own" style, so I had to settle for a pre-made tube. It was okay, but not one of my favourite flavours. I usually love food in tube form, but this tasted, kinda, brine-y... Not awesome, but it broiled nicely. Note: Broiling is awesome.
The mushrooms look deceptively like plain old mushrooms. But no. They were sauteed in olive oil, then cooked in chicken broth and heavy cream. Totally worth the added calories!
If you'd like the recipe, give us a shout!
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