Some like to curl up and nap under a fluffy down comforter, others prefer spreading an oversized beach towel on the sand and reading a juicy romance novel. My sister takes a walk or bike ride...
and I COOK!
Strange as it seems, it’s like drawing or painting, sculpting or designing, only with food. This morning I awoke at 4:00 a.m. with good intentions- to finish my taxes, but the kitchen was dark, quiet and beckoning me. Does that ever happen to you? Do you get sidetracked too? Cooking is form of meditation... I longed for simmering smells, and to work with my hands. Pedro the usually squawky and distracting Parrot’s head is resting on his back- now he’s sound asleep and quiet. Chloe our 6 year old Springer Spaniel is snoring at my feet. I’ve poured myself a cup of mint tea- a morning favorite.
Now, what to make...
Tying my apron over a pair of pick checkered p.j. bottoms, I let the spirit move me. Campy food was on my mind..BBQ, Corn, Savory flavors since we burned an enormous bonfire over the weekend. I happen to have a slew of barbecued chicken thighs from a weekend dinner party, which could be good. thinking, breathing, feeling the moment I found a box of cornmeal. Boil, steam, grind, sauté, stir, cool, fluff, grill…. What came to me was a cute polenta cake, savory and salty, seasoned with paprika, chile powder, oregano and garlic and a dash of olive oil and cream. I thought about cheese, but decided against. I boiled 8 cups of water with the spices, then added 2 cups of corn meal, stirring as I added. It cooked about 5 minutes on low heat, then I spooned the polenta it into 2 dozen mini muffin tin and set it outside to chill.Next, the chicken came off the bone, and I did a quick pulse in the food processor to even out the texture of the meat. A good dose or barbecue sauce, salt and pepper and a dash of hot sauce yielded a yummy mixture. By then, the polenta cakes were cooled, so I heated olive oil in my favorite skillet to brown them off on both sides, then slipped them back into the muffin tins, sprinkled with kosher salt.
Almost there, but I needed one more ingredient…..hum…so I fried some chopped onion. By now, the house smelling divine!!
Today, I’ll bring the three ingredients to the office, and have a taste test. Pretty simple, don’t you agree?
First, I’ll heat the polenta in the muffin tins, while they are heating, I’ll warm the chicken mixture on the stove-then I’ll top each cake with chicken, a few fried onions and dollop of BBQ sauce...
I’m going to serve them right from the muffin tins!
Today’s mantra? yummmmmmmmmmmm...
and I COOK!
Strange as it seems, it’s like drawing or painting, sculpting or designing, only with food. This morning I awoke at 4:00 a.m. with good intentions- to finish my taxes, but the kitchen was dark, quiet and beckoning me. Does that ever happen to you? Do you get sidetracked too? Cooking is form of meditation... I longed for simmering smells, and to work with my hands. Pedro the usually squawky and distracting Parrot’s head is resting on his back- now he’s sound asleep and quiet. Chloe our 6 year old Springer Spaniel is snoring at my feet. I’ve poured myself a cup of mint tea- a morning favorite.
Now, what to make...
Tying my apron over a pair of pick checkered p.j. bottoms, I let the spirit move me. Campy food was on my mind..BBQ, Corn, Savory flavors since we burned an enormous bonfire over the weekend. I happen to have a slew of barbecued chicken thighs from a weekend dinner party, which could be good. thinking, breathing, feeling the moment I found a box of cornmeal. Boil, steam, grind, sauté, stir, cool, fluff, grill…. What came to me was a cute polenta cake, savory and salty, seasoned with paprika, chile powder, oregano and garlic and a dash of olive oil and cream. I thought about cheese, but decided against. I boiled 8 cups of water with the spices, then added 2 cups of corn meal, stirring as I added. It cooked about 5 minutes on low heat, then I spooned the polenta it into 2 dozen mini muffin tin and set it outside to chill.Next, the chicken came off the bone, and I did a quick pulse in the food processor to even out the texture of the meat. A good dose or barbecue sauce, salt and pepper and a dash of hot sauce yielded a yummy mixture. By then, the polenta cakes were cooled, so I heated olive oil in my favorite skillet to brown them off on both sides, then slipped them back into the muffin tins, sprinkled with kosher salt.
Almost there, but I needed one more ingredient…..hum…so I fried some chopped onion. By now, the house smelling divine!!
Today, I’ll bring the three ingredients to the office, and have a taste test. Pretty simple, don’t you agree?First, I’ll heat the polenta in the muffin tins, while they are heating, I’ll warm the chicken mixture on the stove-then I’ll top each cake with chicken, a few fried onions and dollop of BBQ sauce...
I’m going to serve them right from the muffin tins!
Today’s mantra? yummmmmmmmmmmm...
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