Category: Red Pepper Flakes

Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

3/11/2020

Serves 6
STEW
3 tablespoons green olive oil, divided
2 cups sliced shallots
2 large cloves garlic, slightly crushed
2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick
(Portobello, Shiitake and Cremini, work well together)
2 cups diced & drained tomatoes, fresh, frozen or canned
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, shredded
¼ teaspoon red pepper flakes
2 cups vegetable or chicken broth
2 tablespoons tomato paste, plus more if required
Salt & pepper to taste
¼ cup shredded parsley
POLENTA
1 cup instant polenta
4 cups vegetable or chicken broth (see brand instructions)
Salt to taste

Heat 2 tablespoons of olive oil in a large, wide skillet.
Add shallots, garlic cloves, salt and pepper. Sauté while stirring until onions are translucent.
Remove the garlic from the pan and discard.
Remove the onions with a slotted spoon to a bowl and set aside.
Add the additional tablespoon of olive oil if it is needed, then add the mushrooms to the skillet. Sauté until the mushrooms have released their liquids and those liquids have begun to evaporate.
Add the thyme, sage red pepper flakes and the tomato paste. Stir the additions into the mushrooms well. Add the sautéed onions back to the skillet. Stir in 1 cup of the broth, reduce heat to a slow simmer.
Continue to cook adding broth to keep a gravy like thickness to the liquids. If necessary, add another tablespoon of tomato paste.
While the stew is stewing, prepare the polenta according to the brand instruction. In most case, this consists of heating the broth to a rolling simmer and gradually adding the polenta while stirring.
When the stew is ready place it in a serving bowl and garnish with the parsley. Serve together with the polenta.

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Roasted Spicy Cauliflower

8/28/2019

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Serves 5 to 6

2½ cups dry white wine
⅓ cup olive oil
¼ cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head cauliflower, leaves removed

Preheat oven to 475°.
Bring 8 cups of water to a boil in a large pot. Add the wine, oil kosher salt, juice, butter, red pepper flakes, sugar and bay leaf, stir and return to a boil.
Add the whole cauliflower head, return to a boil and immediately reduce to a simmer.
Simmer for about 15 to 20 minutes, rotating the head in the pot, until a skewer or knife can be easily inserted into the center.
Transfer the head to a colander and drain well. Then place the cauliflower head into a rimmed baking dish.
Place the dish into the oven for 30 to 40 minutes, rotating it in the oven at the halfway mark, until golden brown.
Transfer the whole head to a serving dish. Cut the head into 1 to 1½ inch slabs and serve.

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Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

Roasted Spicy Cauliflower

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