First Friday- Results!

Hello again! Wow. Two posts in a couple days? A recent record!

First Friday was fantastic! We had polenta and soup and some really beautiful vegetables. And mulled cider to ward off the cold. It was very very cold and we thank everyone who came out anyway!

Recipes here!

Pan Seared Polenta

2C Polenta

3C Vegetable Stock

2C Water

1C milk

1 tablespoon salt

2 tablespoons Butter Olive Oil

2 tablespoons chopped fresh sage

Fresh ground pepper

Grated Parmesan cheese

Traditional Balsamic for drizzling

In large pot bring liquids to boil.

Add salt, slowly pour polenta whisking constantly to prevent lumps.

When smooth switch to a wooden spoon and lower heat; stirring frequently. If polenta appears dry add more stock as needed. Cook 35-40 minutes.

 Add cheese, butter olive oil, sage and adjust seasoning.

Turn polenta out on parchment lined baking sheet and cool 2 hours.

When cooled invert pan and turn polenta out on counter, cut into desired shape.

Add 2 tablespoons olive oil to heavy bottomed pan cook polenta 2 minutes per side until golden brown.

Top with Parmesan cheese and a drizzle of Traditional Balsamic.

Potato Leek Soup

3 tablespoons Cumin Olive Oil

1 large leek (white and pale green part only)

2 pounds red bliss potatoes

2 cloves garlic

1 bunch chives (for garnish)

1 quart vegetable or chicken stock

Salt and Pepper

Sweat leeks and garlic in olive oil for 10 minutes until very tender.

 Add potatoes and cook for 2 minutes longer.  Add stock. Bring to boil and reduce heat to simmer for 30 minutes.

Puree soup adjust seasoning with salt and pepper.

Ladle soup into bowl and garnish with fresh chives and a drizzle of Olive Oil. (The Black Truffle seemed to be the favorite!)

Roasted Fall Vegetable Antipasto

1 Delicata Squash

2 yellow squash

2 zucchini

1 bunch radicchio

2 bulbs fennel

1 small head cauliflower

1 red pepper

Coratina Olive Oil

Black Walnut Balsamic

Preheat oven to 400°.

Slice squash lengthwise and remove seeds. Slice squash and zucchini lengthwise into long planks. Quarter radicchio and fennel. Break cauliflower into florets.

Working in batches toss veggies with oil, salt and pepper. Roast until fork tender.

Arrange veggies on serving platter. Shave parmesan cheese and drizzle with the Coratina olive oil and a balsamic of your choice. The Black Walnut was the best!

The kitchen is just about done, I have a backlog of recipes that is going to explode soon. I hope I don't flood your blog feeds.