Monday, February 20, 2012

Lemon Tarragon Butter


Fresh leafy herbs are kind of like buttermilk.  You always buy them with good intentions of using all of it before it goes bad, but sometimes it's just not possible.  Because they're so perishable, everyday that it sits in the fridge means there's more and more of it that can't be salvaged. 

I bought what seemed to be the biggest bunch of tarragon last week.  I was able to use most of it, but was trying to come up with ideas to use up the leftovers.  A simple syrup?  Hollandaise?  But the only practical solution was to use it to flavor butter.  A compound butter if you're in a professional kitchen.

Sunday, February 12, 2012

Creamy Polenta With Sauteed Mushrooms



Ok, I know I was supposed to work on part two of my travel post, but things have changed.  I've got other priorities right now.  Like making this creamy polenta with mushrooms. 


I like to think that I make my polenta the way the Italian grandmothers do.  Minimal ingredients.  I don't think they'd like it if I fuss around with it too much. 

The toppings for polenta are endless.  I particularly like sauteed mushrooms.  If you can get a variety of them, you've hit the jackpot.  I used a mix of button and oyster mushrooms.

Saturday, February 4, 2012

Quinoa Salad Bowl


Ok, so this is what I made for my birthday lunch. It's not much of a celebratory meal, considering the fact that I'm turning the big 3-0.  Where's the cake you ask?  Well, I've been trying for a while to exercise on a regular basis again and eat healthier.  My lifestyle lately was working too much, working late, and thus, too tired (and lazy) to actually work out.  Oh, and did I also mention that the past few weeks, Jeremie's dad was in town? Travelling and moving from place to place meant we were going out for dinner every night.