Whole Orange Polenta Cake

June 26, 2018 in Dessert, Food & Drink

Would you eat something pretty or something tasty, again and again? :)

This cake is made using one of those Italian staples, Polenta. Their particular version of this yellow corn flour is extraordinarily finely ground, with more of a nut meal like texture than the grits we easily find in the States. This is what lends the corn flour to their delightful use in pastries. And, you can imagine it is much cheaper than fine ground flour. After all, polenta is an everyday savory staple and its use in sweet creations is an accessible extension, especially in the heartland of Tuscany that while beautiful is a harsh agrarian land!

Comfort Coddle

January 20, 2016 in brunch, meals, Food & Drink

What is the dish that you crave on a cold, blustery Winter morning?

Me? I like a good egg with runny yolk, creamy polenta and some spice. Give me that and I am a content woman {note to sig. other. ha!}. It is the simple things that make a world of difference to me. In that I can be rather finicky. The polenta has to be creamy but not runny. The egg soft with fully cooked whites but not crispy anywhere. And, certainly, a delicately raw yolk that separates itself in a quick stroke from the cooked white self-ramekin.

Anyway, now that I have gone on about the perfect consistency that turns a frown into a smile, you must want to know how to. Well, the secret for both the egg and the corn is ........!

Their Recipes ....

August 19, 2010

Fig, Apricot and Nut Biscotti - I tried to stay with the recipe but I don't like hazelnuts. So, I subed with almonds. Worked beautifully.

I was having a conversation with Al, the other day, on Twitter (yep, the 140 characters don't seem deter the long discussions :)). We were discussing how we rarely seem to actually try other bloggers' recipes or atleast blog about having tried them. Al's take was that it was the result of too much creativity and too little time...

Anyway, the discussion happened and was pushed to the back on my mind, until the photo contest at Leite's Culinaria happened. The idea of the contest was to recreate a recipe on the site and photograph it for the contest. Which, ofcourse presented the opportunity for point in para 1...

The classic Shrimp and Grits tuned up with pancetta, goat cheese and spinach.

Ofcourse, it would be very rare indeed to recreate another food blogger's work without any modifications at all. From the most innocent reason of not having the exact ingredients (and hence improvise, drop some etc.) to the grandiose of "I just know that this flavor combination would work so well in this recipe!!".

I have to confess that I am guilty of this as well :). Out of the three recipes, I wanted to point to here, only one, the Chocolate Torte below, is a true recreation. The others I must beg innocence on showing off, it really was a case of using what I had rather than going out and buying ingredients which I didn't think were so critical to the dish's success... :)

Chocolate Torte - True recreation.

Btw, I share these three because you must try them.. as is or your interpretation of them. But, do..make..them! :)

Fig, Apricot and Nut Biscotti - Leite's Culinaria
Shrimp and Grits - Leite's Culinarya
Chocolate Torte - Lemon Pi

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Whole Orange Polenta Cake

Would you eat something pretty or something tasty, again and again? :)

Comfort Coddle

What is the dish that you crave on a cold, blustery Winter morning?

Their Recipes ....