Caramelized Mushroom Polenta

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简单的

我在西南,太平洋西北,东北和明显加州的最后几周过去几周一直在陆克过世。几周前,我也在中西部地区!这是一个旋风开始堕落,如果有一件事我从我所有的旅行中服用,除了史诗般的里程状态,它是食谱启示!

在我的最后一场中西部的最后一场上空中,我能够与令人难以置信的团队一起挂起零零,狼和小海湾总部在麦迪逊,威斯康辛州。我的蜜蜂n a Sub-Zero and Wolf fan for ages as it’s what all my clients had in their kitchens back when I was a private chef. I mean, can we discuss those iconic red knobs on Wolf ranges … they match my signature red nail polish and I’m obsessed!! It’s VERY rare that I’ll head out on a press trip with a brand – unfortunately my schedule just doesn’t allow it most of the time. But when Sub-Zero, Wolf, and Cove called, I cleared my schedule and headed out. It’s home to the most incredible refrigeration, cooking and dishwashing appliances (Cove is the newest addition to the bunch!) and I wanted to learn everything. Also, I feel like it’s only a matter of time before we totally buy a house and you know I’m gutting that kitchen and building the kitchen of my dreams – so obviously this was basically a research mission. Each piece, whether it’s a refrigerator, cooktop, oven or dishwasher is crafted over a multi-day process and put through rigorous testing to ensure everything is perfect. It’s exactly the kind of quality I’d want in my kitchen!

And not only is the entire company dedicated to creating the most perfect product possible, they are also committed to helping people make delicious meals at home. A portion of their HQ is dedicated to an organic garden and big beautiful barn called Harvest Haven. The barn’s kitchen is full of Sub-Zero, Wolf, and Cove appliances and an incredible culinary team led by chef Joel Chesebro who churned out incredible meal after incredible meal. I’m pretty sure within the 48 hours of being in Madison I had some of the most memorable meals of my year.

乔尔和他的团队负责监督生产各种华丽产品的花园!现在他们甚至有一个800多磅南瓜!他们还有一个充满西红柿,吨羽衣甘蓝和绿叶蔬菜,浆果,苹果,梨的温室......你叫做它。它基本上是麦加为任何厨师每天早晨走路,然后根据季节在所有时间的最华丽的厨房里创造一顿饭。我的意思是,目标。

Chef Joel made us many different things during our stay but my favorite (besides the pie!) was a dish from the first night – a polenta with heirloom tomatoes and herbs served family style. It was truly special. I had seconds. And thirds. Honestly can’t remember the last time that happened. The polenta was the base for the end of summer tomatoes and you can bet I’ll be re-creating that come tomato season next year.

由于西红柿几乎在世界上大多数人完成了(除了我上周在圣莫尼卡农民市场看到的那些)之外,我将它们换掉了一些朴实的蘑菇,然后去了城镇。这正是我想要在清脆的秋天日子做的那种餐。如果您想要素食主课程选择,这是一个家庭晚宴,或者为更大的派对是完美的!它也适用于一面,但玉米粥是一点颓废,这就是为什么我喜欢为主要服务它!本周末,我保证会沉迷于!

Caramelized Mushroom Polenta

原料

  • 3.杯子swater
  • 1杯子玉米粥
  • 犹太盐
  • 11/4杯子s全脂牛奶
  • 4.汤匙无盐的黄油
  • 1盎司Parmigiano-Reggiano奶酪
  • 1/4杯子特级初榨橄榄油
  • 3.什锦野生蘑菇小心翼翼地撕裂
  • 新鲜破裂的黑胡椒
  • 1切碎
  • 4.garlic clovessmashed and roughly chopped
  • 1枝子新鲜百里香
  • 1/4杯子half and half
  • 2汤匙dry white wine
  • Garnish: Chives ?

Instructions

  • 将水煮沸在中等水底上的中等高热。慢慢加入玉米粥,用木勺搅拌,加入1茶匙盐。将热量减少到培养基并烹饪,偶尔搅拌,直到玉米粥嫩煮熟,大约20分钟。加入牛奶,2汤匙黄油,和Parmigiano-Reggiano奶酪到玉米粥,并在中低热量搅拌,直到刚刚温暖,柔软足够柔软,从勺子容易地下降,几分钟更多。盖子保持温暖。
  • meanwhile, heat a large skillet over medium heat. Add the olive oil and mushrooms and cook until they begin to brown and release their liquid, about 5 minutes. Raise the heat to medium-high and cook, stirring occasionally, until the mushrooms are crispy but still juicy, seasoning with salt and pepper toward the end of cooking. Add the shallot, garlic and thyme and cook 4 minutes more. Add the half and half and the wine. Reduce the heat to medium and cook, stirring frequently, until the liquid thickens just slightly and coats the mushrooms evenly, a few minutes more. Discard the thyme sprig and stir in the remaining 2 tablespoons of butter. Taste and season with more salt and pepper as needed.
  • Transfer the mushrooms on top of the polenta and serve family style. Or spoon the polenta into bowls and top with the mushrooms and garnish with herbs.
尝试过这个食谱?tag @whatsgabycookin in your photos

拍摄者matt Armendariz/食物造型Adam Pearson/食谱由什么是gaby烹饪

**这篇文章由Sub Zero,Wolf和Cove带给您。所有内容,想法和言语都是我自己的。感谢您支持允许我为类似烹饪烹饪时创建新的和特殊内容的赞助商**

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21comments

  1. 蒙大利亚

    这是完美的夜间美味!这次旅行肯定会令人振奋的和渴望!

    • I would just do chopped raw tomatoes and toss them with some olive oil, salt and pepper

  2. maile Lesica

    这看起来很糟糕!

    提前多少。晚餐派对我可以这样做吗?IE在应用程序期间的45分钟或小时可以“温暖”,或者我需要选择其他东西吗?

    Also the men coming insist on meat is there a meat main you’d recommend long side?

    谢谢!

    • that would totally work to keep it warm during appetizers! You could even make the polenta a day ahead of time and add some extra liquid if you need to thin it out.

      我会做一个侧翼的牛排或那样的肉类的东西!

  3. Lindsay Topter.

    What an incredible opportunity and the food from the event looks ahhmazing! This caramelized mushroom polenta is the perfect cozy meal on a chilly fall night! It’s like a big warm hug!

  4. 塞丽娜

    完美的。去Octoberfest Party / Potluck。迫不及待地想试试这个。好吃!

  5. Amanda Sevy

    Hi Gaby,

    我可以使用已经准备好的策略吗?像极光一样?怎么改变。

    • 我没有用Ready Polenta尝试过它,所以我不能肯定地说。但我认为它会完全起作用!

  6. Lori Britton.

    Looks divine! Question: I bought a big Costco container of dried wild mushrooms, could I use these, rehydrated?

    • haven’t tried it with dried!! But LMK how it goes for sure!

  7. 艾米莉

    嗨,看起来很棒,明天可能会成为一个主要的或一面,但这是多少服务?
    谢谢!

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