Did you all have a very Merry Christmas, Happy Hanukkah? At Cafe Terra we enjoyed loads of relaxing, which is a perfect day to me! This week I will be traveling to Jacksonville, Florida for the week. Work needed help there, and I was available. I won’t lie, I am bummed to leave tomorrow, and not be home this week. It is all worth it though. SOOO… let the count down begin, 5 1/2 days until I am back home!
While I am gone, I have two guest bloggers that are VERY special to me! On Wednesday my hubby will be sharing the delicious bourbon balls we made Christmas day. He has been wanting to make these for awhile, and we decided they are quite delicious, and fun to make!
AND the other lovely guest blogger is the beautiful Nelly, from Cooking with Books! Honestly there is not enough words in a dictionary to describe how amazing she is:-) I adore her, and love the friendship that has developed over the last 12 months.
To celebrate our one year anniversary of when we first met on the addictive Twitter, here is a fun guest blog from Nelly! This post looks fun, and a perfect breakfast to start off your New Year! Enjoy:-)
I am so happy to be guest posting here at Cafe Terra Blog today! Mainly because Terra has become one of my best Twitter sisters, and now the relationship is even stronger with midnight texts and random phone calls which we laugh and share food dreams with. This isn’t really a recipe, but a few techniques to be used in creating this Roasted Garlic Polenta and Poached Eggs, perfect for a New Year’s Breakfast!
As much as I love massive hardcover cookbooks that look gorgeous on my coffee table, they’re not the most practical books. Quite the contrary is what Ryn & Cordie’s cookbook is about. It’ll guide you to choosing and pairing wines with the most delicious recipes that can be made any day of the week. Because seriously who waits for the weekend to drink wine?
One of the recipes that called my attention was a Roasted Garlic Polenta and Poached Eggs. It seems like a simple recipe, but what I love the most about it is that it focuses on a few basic, but definitely great culinary techniques: roasting, poaching and cooking polenta! What else do you need? It’s a dish that works perfectly as a breakfast, a light lunch or dinner, served with a great salad! Right before serving, drizzle truffle oil over the polenta while it’s still hot, and your home will be filled with the most luscious scent of truffle heaven.
To roast a vegetable is a sensual act, one that takes time and (contrary to sensual acts), takes very little effort on your part. Let your oven do the work for you, and the natural sugars of the vegetable in question will start caramelizing. Moisture will evaporate, concentrating these sugars. Skins are shriveled and the insides are turned into supple, lovely textures. To roast an entire head of garlic, cut the top off and place the bottom part in an aluminum foil pouch. Drizzle with olive oil and season with salt and pepper. The salt with be an aid in drawing out moisture as well. Roast for 30-40 minutes, and like all sensual acts, touch the head of garlic and test if it’s soft enough. Cooking is about the senses, so explore every method; not only tasting, but smelling, touching and carefully observing.
A more delicate process, poaching eggs is a delicious way to obtain that runny, bright yellow yolk. Start by simmering some water (about 4 inches deep) and add 2 tablespoons of vinegar. The vinegar will help the whites stay closer to the yolk. Use the freshest eggs possible and crack one open into a small bowl. Cracking them into a smaller bowl first will also make them stay together (cracking them into the water, that action, I don’t think it’s delicate. It’s nicer to see that fresh egg slide from a small bowl into the simmering and swirling water.) Swirling? Yes. Just before you add the egg, swirl the water and create a mini tornado in there. Slide the egg in and cook until the whites are opaque and the yolks are to your liking.
Just a few words on this, starting with the ratio for creamy polenta: 4 to 1. Four parts liquid to 1 part polenta. Your liquid can be anything from full fat cream, to simple tap water. Use stock for extra flavor! Swirl in a couple tablespoons of butter or some amazing olive oil like California Olive Ranch. Remember to season and re-season. Repeat after me: salt is my friend, salt is my friend. Top with grated Parmesan.
Purchase your own copy of “Ryn & Cordie – In Search of the Perfect Partner (The Food & Wine Matching Formula)“
Disclaimer: The views and opinions expressed by Cooking with Books are her own and based on testing and/or personal experience. She was sent the book free of charge, although not monetarily compensated for a positive review.
Thank you so much Nelly!!!!
You can find Nelly on Facebook at Cooking with Books.
She is on Twitter at @Nella22.
You will be hooked the moment you enter her blog. She shares delicious, creative, and new recipes. Her writing makes you feel like you have the treat in front of you at that moment! Head on over and be prepared to drool!
Until next time, Come on in, Have a seat,