Search Results for: polenta

Creamy Soft Polenta

Creamy Soft Polenta

Polenta is comfort in a bowl and ultra-easy to make. It’s a perfect complement for hearty toppings like short ribs, boeuf Bourguignon or sautéed mixed mushrooms. It’s also delicious served on its own with an extra grating of Parmesan.

This week, I served my polenta with rich, delectable boeuf Bourguignon (beef in Burgundy sauce) and it was fabulous. Since it was just two of us, I simply halved the below recipe. The polenta will congeal into the shape of the dish it’s stored in so I often make the recipe below and store the leftovers in a square container in the fridge then ‘unmold’, cut into squares and pan fry slabs of cheesy deliciousness to serve with grilled Portobello mushrooms.

I use a combination of medium and finely-ground corn meal for smoothness with just a bit of texture but you can use a cup of either one instead. No need to buy two kinds of corn meal if you don’t want to.

Ingredients:

  • 4 cups water
  • 1 tsp. salt
  • ½ cup medium stone ground corn meal
  • ½ cup fine stone ground corn meal   
  • 4 Tbsp. butter
  • ½ cup grated Parmesan cheese plus 1 Tbsp. for garnish
  • 1 cup white cheddar (optional but best)
  • Freshly ground black pepper

Polenta on Beef Burgundy

Directions:

  1. Over medium-high heat in a heavy saucepan, bring the water to a boil. Add the salt and reduce heat to medium. While whisking, add the corn meal in a slow, steady stream. Whisk vigorously for a minute, until thickened a bit. Lower heat to medium-low and cook covered for 15 minutes, stirring every minute or so in order to prevent scorching on the bottom of the pan.
  2. Add the butter and stir until fully incorporated.
  3. Add the Parmesan and stir until fully incorporated.
  4. Add the cheddar (if using) and stir until fully incorporated.
  5. Serve immediately with a dusting of pepper and the reserved Parmesan.

Makes 4 servings.

Easy Creamy Polenta
Serves 4
A delicious, easy-to-make polenta recipe to pair with saucy, hearty dishes or served on its creamy, delectable own.
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Prep Time
5 min
Cook Time
15 min
Total Time
15 min
Prep Time
5 min
Cook Time
15 min
Total Time
15 min
Ingredients
  1. • 4 cups water
  2. • 1 tsp. salt
  3. • ½ cup medium stone ground corn meal
  4. • ½ cup fine stone ground corn meal
  5. • 4 Tbsp. butter
  6. • ½ cup grated Parmesan cheese plus 1 Tbsp. for garnish
  7. • 1 cup white cheddar (optional but best)
  8. • Freshly ground black pepper
Instructions
  1. 1. Over medium-high heat in a heavy saucepan, bring the water to a boil. Add the salt and reduce heat to medium. While whisking, add the corn meal in a slow, steady stream. Whisk vigorously for a minute, until thickened a bit. Lower heat to medium-low and cook covered for 10 minutes, stirring every minute or so in order to prevent scorching on the bottom of the pan.
  2. 2. Add the butter and stir until fully incorporated.
  3. 3. Add the Parmesan and stir until fully incorporated.
  4. 4. Add the cheddar (if using) and stir until fully incorporated.
  5. 5. Serve immediately with a dusting of pepper.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/

Spuntino to Host Wines of France Dinner February 28

Spuntino Wine Bar & Italian Tapas (http://spuntinowinebar.com) invites guests to enjoy its Wines of France Dinner at its location in the Clifton Commons on Thursday, February 28 at 7pm.

To highlight some of the world-class wines produced in France, Spuntino Wine Bar & Italian Tapas is pairing a selection of French wines with a five-course tasting menu to complement the flavor profiles of each.

Escargots

The full Wines of France dinner menu includes:

  • Escargot – Parsley garlic butter. Paired with Brochard Sancerre.
  • Gaston Gérard Chicken – in a mustard cream sauce. Paired with Burrier De La Rochette Mâcon-Bussières.
  • Seared Duck Breast – with creamy polenta. Paired with Villa Domaine Francois Saint-Joseph Rouge.
  • Beef Bourguignon – Potato, pearl onion, mushroom. Paired with Chateau Parenchere Bordeaux Superieur.
  • Crêpes Suzette – Paired with La Fleur d’Or Sauternes.
Crêpes Suzette

Tickets for the Wines of France Dinner are $79 per person and can be purchased online by visiting: http://spuntinowinebar.com/france-wine-dinner-clifton.

Cheers,

Veronique

Braised Beef Short Ribs

Braised Beef Short Ribs

Fall’s here and I’m now starting to crave slow braises and roasts. I enjoy the whole process – searing the meat, sautéing the vegetables, splashing wine and broth. Smelling the awesome aromas in the house as the short ribs or the roasts braise in the oven is truly intoxicating!

While I was visiting my favorite craft butcher, Denville Meat Shop (https://www.denvillemeatshop.com), last week, I saw amazing-looking short ribs and I knew they’d be perfect for dinner for the out-of-town company I was entertaining.

I serve these beauties and creamy mashed potatoes in casual bowls for a rustic look. I also love serving short ribs over creamy soft polenta also. Depends on the mood.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 tsp. each salt and pepper
  • 6 large bone-in beef short ribs
  • Large Spanish onion, diced
  • 3 large carrots, chopped
  • 1 pound Cremini mushrooms, sliced
  • 2 Tbsp. tomato paste
  • 3 cups dry red wine, like a Cabernet Sauvignon
  • 4 cups beef broth
  • 2 bay leaves
  • 1 Tbsp. fresh thyme

Directions:

  1. Preheat oven to 300 degrees.
  2. Over high heat, warm the oil in a large Dutch oven (I actually used two medium-sized ones).
  3. Sprinkle the salt and pepper all over the short ribs.
  4. Sear the ribs in the hot oil until browned, about 2 minutes on each side. Place the ribs on a plate.
  5. Lower the heat to medium-high, add the onion and carrots and cook for 5 minutes until slightly-browned, stirring occasionally. Add the mushrooms and continue cooking for another 3 minutes, until mushrooms have softened. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the pot (the fond). Add the bay leaves, the thyme and the seared short ribs to the pot then cover and place in the oven to braise for 4-6 hours. Check that the cooking liquid doesn’t seem dry every 30 minutes. If liquid seems low, add ½ cup more beef broth.

Makes 6 servings.

Cheers,

Veronique

Tour of Spain Wine Dinner at Spuntino in Clifton

Tour of Spain Wine Dinner at Spuntino in Clifton

Seared Mackerel Fillet

Spuntino Wine Bar & Italian Tapas (http://spuntinowinebar.com), which specializes in small plates dining of Italian classics with a modern twist, is hosting a Tour of Spain Wine Dinner at its location in the Clifton Commons on Thursday, July 26 at 7pm.

Spain, which is known for bold reds, crisp whites and distinctive sparkling and fortified wines, is the third largest producer of wine in the world. Chef de Cuisine Michel Desjardins has created a five-course tasting menu paired with Spanish wines to celebrate the world-class wines produced in the region.

 The full menu includes:

  • Fried Mussels – Saffron red peppers coulis. Paired with Señorio de Sobral Albariño.
  • Seared Mackerel Fillet – Orange fennel salad. Paired with Solnia Tempranillo.
  • Lamb Chop – Mustard-crusted lamb chop, smashed purple potato. Paired with Mas de Victor Crianza.
  • Braised Veal Cheek – Asiago creamy polenta. Paired with Zekor Tinto Garnacha.
  • Manchego Cheese  Peach, yellow pepper marmalade. Paired with Solnia Old Vines Monastrell.

Braised Veal Cheek

Tickets for the Tour of Spain Wine Dinner are $69 per person and can be purchased online by visiting http://spuntinowinebar.com/tour-of-spain-wine-dinner-clifton/   

Spuntino – 70 Kingsland Road, Clifton, NJ 07014.

Cheers,

Veronique

Spuntino Wine Bar to Host Sparkling Wine Dinner June 21

Spuntino Wine Bar to Host Sparkling Wine Dinner June 21

Spuntino Wine Bar & Italian Tapas, specializing in small plates that put modern twists on Italian classics and fine wines from around the world, invites guests to enjoy its Sparkling Wine Dinner at its location in the Clifton Commons on Thursday, June 21 at 7:00pm.

Seared Scallops

Chef de Cuisine Michel Desjardins has developed a five-course tasting menu paired with an international selection of sparkling wines to help ring in the summer with effervescence and vitality. The full menu includes:

  • Peach Foie Gras – Grilled peach, seared foie gras, slivered almond, Melba crostini. Paired with Poema Cava (Spain).
  • Seared Scallops – Butternut squash purée, toasted coconut. Paired with Luca Paretti Spumante Rosé (Italy).
  • Mustard Roasted Pork Loin – Squash polenta. Paired with Domaine Carneros (Napa, California).
  • Seared Duck Breast – Turnip purée and medjool date jus. Paired with G.H. Mumm Champagne Blanc de Blancs Mumm de Cramant (France).
  • Chocolate Crème Brulee – House-made salted caramel, dark chocolate. Paired with Veuve Clicquot Champagne Brut Yellow Label (France).

Chocolate Caramel Creme Brulee

Tickets for the Sparkling Wine Dinner are $79 per person and can be purchased online by visiting http://spuntinowinebar.com/sparkling-wine-dinner-clifton/

Spuntino Wine Bar & Italian Tapas -70 Kingsland Road, Clifton, NJ 07014  spuntinowinebar.com 

Fascino Guest Chef Dinner with Chef Anthony Bucco

Fascino Guest Chef Dinner with Chef Anthony Bucco

Fascino

Photo Credit: Fascino

On February 28th at 7PM, Fascino Chef/Owner Ryan DePersio will welcome Chef Anthony Bucco of the soon-to-open Ridgewood restaurant, Felina.

The five-course dinner held at Fascino is $75 and features the following menu:

CO U R S E 1

Heirloom Beets, Burnt Bread, Robiolina, Horseradish, Dill

CO U R S E 2

Local Bass Crudo, Uni, Citrus, Pistachio, Castelvetrano Olives

CO U R S E 3

Gnocchi, Delicata Squash, Pecorino, Sage, Hazelnut

CO U R S E 4

Coppa Wrapped Veal Loin, Salsa Verde, Polenta, Punterella, Sweetbreads

CO U R S E 5

Budino, Whipped Cream, Biscotti

Reservations can be made by calling Fascino at 973-233-0350. The dinner is Bring Your Own.

Fascino – 331 Bloomfield Ave., Montclair, NJ 07042. http://www.fascinorestaurant.com

Hope to see you there,

Veronique

Rocca Delle Macie Wine Dinner

Rocca Delle Macie Wine Dinner

 

Butternut Squash Gnocchi

Spuntino Wine Bar & Italian Tapas, specializing in small plates that put modern twists on Italian classics and world class wines, invites guests to enjoy its Rocca Delle Macie Wine Dinner at its location in the Clifton Commons on Thursday, October 12 at 7:00pm. 

Chef de Cuisine Michel Desjardins has developed a five-course tasting menu paired with Rocca Delle Macie Wines – one of the most well-established wineries in the Chianti Classico area.

Guest speaker Andrea Zingarelli, third generation winemaker, U.S. Ambassador of Chianti, will provide tasting notes throughout the dinner.

The full menu includes:

Striped Bass Crudo – Roasted garlic, chili oil and micro greens. Paired with a Moonlite – Straw-yellow color with pale green reflections. Intense aromas of white flowers with hints of flint.

Butternut Squash Gnocchi – Tomatoes and Pecorino Romano cheese. Paired with a Chianti Classico – Intense, mature fruit aromas. Rich, well-structured, berry fruit flavors.

Red Snapper – Pineapple, pepper coulis and Swiss char. Paired with a Classico Reserva –Rich, intense and complex aromas. Dry, soft, gently tannic with good structure.

Seared Duck Breast – Black currant gastrique and black pepper polenta. Paired with a Roccato – Full and persistent, with toasty oak from the barrique aging. Dry, elegant with a good structure on the tongue.

Chocolate Terrine– Black truffle gelato, candied walnuts and Luxardo cherries. Paired with a Sasyr – Features intense red fruit aromas of ripe cherry, blackberry and raspberry. A succulent, supple well-structured palate with a silky and smooth finish.

Tickets for the Rocca Della Macie Wine Dinner are $69 per person and can be purchased online by visiting http://spuntinowinebar.com/rocca-wine-dinner-clifton/.

Cheers,

Veronique

Easy Cheesy White Grits

Easy Cheesy White Grits

Easy Cheesy Grits

I make creamy polenta all the time, but for some reason, I don’t make southern-style cheesy grits that often. Some would say that polenta and white corn grits are the same thing, but for me, polenta is made using fine to medium ground yellow or white corn and southern-style grits are simply coarsely ground bits of white corn. In my polenta, I like to add Parmesan cheese. In my grits, I use sharp Cheddar.

This recipe yields four side dishes or two entrée portions of grits. You can eat them on their own of top them with sautéed shrimps and hot sauce.

Ingredients:

  • 3 cups water
  • 1 cup white corn grits 
  • ½ tsp. sea salt
  • Pinch of black pepper
  • 4 Tbsp. softened butter
  • 1 cup shredded sharp Cheddar cheese
  • 4 tsp. softened butter, optional

Grits Cooking

Directions:

  • In a deep saucepan, bring the water to a boil over high heat. Lower the heat to medium-low and add the grits in a slow, steady stream. Whisk to break up any lumps then add the salt and pepper. Cook for 5 minutes, stirring often to prevent scorching, then cover the pan and allow the grits to rest with the heat off for 5 more minutes.
  • Add the 4 tablespoons of butter and the cheese to the grits and stir until fully incorporated and creamy.
  • Top each of four servings with a teaspoon of soften butter, or each of two servings with 2 teaspoons, if using.

Cheers,

Veronique

Easy Boeuf Bourguignon (Beef Burgundy)

Easy Boeuf Bourguignon (Beef Burgundy)

Beef Burgundy on Polenta

Warm weather’s on its way and with that, the end of slowly simmered or roasted dishes at our home. In anticipation of warmer days, I decided to make one of my favorite cold weather dishes: Boeuf Bourguignon or just beef cooked in Burgundy wine (I actually like a heavier wine for this dish, don’t judge).

If you haven’t invested in a heavy duty cast iron Dutch oven, just do it. You’ll use it all the time. If you want to, you could make the recipe through step 4 and throw everything in a slow cooker to cook for 8 hours. Up to you….I just love the long, slow simmered cook and the periodic stirring of the pot.

For you purists, this isn’t a very traditional recipe, just go along, it’s tasty. I served this dish over my Easy Creamy Polenta.

Ingredients:

  • 9 Tbsp. vegetable oil
  • 6 Tbsp. all-purpose flour, for dredging
  • 1 tsp. each salt and pepper
  • 3 pounds beef chuck, cubed into large bite size pieces (you can find this already done in your grocery store)
  • 4 slices slab bacon, diced
  • 1 large Spanish onion, medium diced
  • 2 carrots, medium diced
  • 3 celery ribs, medium diced
  • 1 pound Cremini mushrooms, chopped
  • 2 Tbsp. tomato paste
  • 3 cups Cabernet Sauvignon or other dry full-bodied red wine
  • 32 ounces beef broth
  • 2 bay leaves
  • 1 Tbsp. fresh thyme

Directions:

  1. Warm 3 tablespoons of the oil in a large Dutch oven over high heat.
  2. Add the salt and pepper to the flour then sprinkle over the beef. Toss to coat then shake beef pieces to remove excess flour.
  3. Sear half the beef in the hot oil until browned, about 4 minutes total and then remove to a platter. Repeat with the second half of the beef and 3 more tablespoons of oil and transfer to the first batch of beef on the platter and set aside.
  4. Lower the heat to medium-high, add the bacon and cook stirring occasionally until a little browned, 4 minutes. Add the onions, the carrots and the celery to the bacon and cook for 5 minutes, stirring occasionally. Add the mushrooms and continue cooking for another 3 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the Dutch oven. Add the beef back to the pot with the bay leaves and the thyme.
  5. Lower the heat to medium-low, cover tightly and cook for 2 hours, stirring occasionally. Lower the heat to low and cook for another 2 hours, covered.
  6. At this point, you can serve the beef or cool the pot completely and refrigerate overnight. To reheat the next day, an hour prior to serving, take the pot out of the fridge and preheat oven to 275 degrees. Warm the beef in the oven for about an hour, basting the meat with the sauce every 15 minutes.

Makes 6 hearty servings.

Easy Beef Burgundy (Boeuf Bourguignon)
Serves 6
A scrumptious beef and wine recipe.
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Prep Time
15 min
Cook Time
4 hr 20 min
Total Time
4 hr 35 min
Prep Time
15 min
Cook Time
4 hr 20 min
Total Time
4 hr 35 min
Ingredients
  1. • 9 Tbsp. vegetable oil
  2. • 6 Tbsp. all-purpose flour, for dredging
  3. • 1 tsp. each salt and pepper
  4. • 3 pounds beef chuck, cubed into large bite size pieces (you can find this already done in your grocery store)
  5. • 4 slices slab bacon, diced
  6. • 1 large Spanish onion, medium diced
  7. • 2 carrots, medium diced
  8. • 3 celery ribs, medium diced
  9. • 1 pound Cremini mushrooms, chopped
  10. • 2 Tbsp. tomato paste
  11. • 3 cups Cabernet Sauvignon or other dry full-bodied red wine
  12. • 32 ounces beef broth
  13. • 2 bay leaves
  14. • 1 Tbsp. fresh thyme
Instructions
  1. 1. Warm 3 tablespoons of the oil in a large Dutch oven over high heat.
  2. 2. Add the salt and pepper to the flour then sprinkle over the beef. Toss to coat then shake beef pieces to remove excess flour.
  3. 3. Sear half the beef in the hot oil until browned, about 4 minutes total and then remove to a platter. Repeat with the second half of the beef and 3 more tablespoons of oil and transfer to the first batch of beef on the platter and set aside.
  4. 4. Lower the heat to medium-high, add the bacon and cook stirring occasionally until a little browned, 4 minutes. Add the onions, the carrots and the celery to the bacon and cook for 5 minutes, stirring occasionally. Add the mushrooms and continue cooking for another 3 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the Dutch oven. Add the beef back to the pot with the bay leaves and the thyme.
  5. 5. Lower the heat to medium-low, cover tightly and cook for 2 hours, stirring occasionally. Lower the heat to low and cook for another 2 hours, covered.
  6. 6. At this point, you can serve the beef or cool the pot completely and refrigerate overnight. To reheat the next day, an hour prior to serving, take the pot out of the fridge and preheat oven to 275 degrees. Warm the beef in the oven for about an hour, basting the meat with the sauce every 15 minutes.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/

Taste of Roma Limited Time Menu at Spuntino Wine Bar & Italian Tapas

Taste of Roma Limited Time Menu at Spuntino Wine Bar & Italian Tapas

Espresso Tiramisu Trifle

Spuntino Wine Bar & Italian Tapas, known for its small plates with modern twists to Italian classics and fine wines from around the world, will be offering a special Taste of Roma menu at its locations in the Clifton Commons in Clifton, NJ and The Gallery at Westbury Plaza in Garden City, NY from April 3 – 16.

The five-course Taste of Roma menu includes:

  • Zucchini Flowers – Ricotta cheese, tomato jam. Paired with a 2015 Fontana Candida Frascati.
  • Carciofo alla Roma – Artichoke hearts, garlic butter, Pecorino Romano. Paired with a 2011 Falesco Ferentano Roscetto.
  • Bucatini Amatriciana – Pancetta, spicy tomato sauce. Paired with a 2015 Poggio Ai Lupi Sangiovese.
  • Braised Oxtail – Chianti-braised oxtail, tomatoes, Asiago polenta. Paired with a 2012 Di Majo Norante “Ramitello’ Montepulciano Blend.
  • Expresso Tiramisu Trifle– Amaretto mascarpone, hazelnut cake, bittersweet chocolate. Paired with a 2015 Ca’Bianca Moscato.

The tasting menu is available for $45 per person, or $70 including wine pairings. Menu items are also available a la carte. For more information or to make reservations, visit www.SpuntinoWineBar.com.

Cheers,

Veronique