Cook Like the Pros
(or at Least Try to)

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Last weekend, Terrazza at Newtown Square hosted six area chefs as part of its “the Palate & the Brush” culinary and art event. Alas, a nasty sinus infection kept me from the festivities and cooking demonstrations, but I did score a handful of menus so that you can get all artsy in your own kitchen. What I wasn’t able to get my hands on, though, were photos of the completed dishes, so you will have to trust your own judgment on how good a job you do.

I’d love to hear how things go: Please feel free to send me an e-mail with the results—good or bad—and any adjustments that might be beneficial to fellow readers/home cooks. 
 

 

From Clark Gilbert

Mio Pomodoro, Jenkintown

Soft Parmesan Polenta with Mushroom Ragout
(Serves 4)

Ingredients:
• 1 box quick polenta
• 6 large cloves garlic, chopped
• 3 medium to large shallots, chopped
• 2 tbsp. freshly chopped thyme
• 1 cup shiitake mushrooms, sliced
• 1 cup oyster mushrooms, sliced
• 1 cup crimini mushrooms, sliced
• ¼ cup fresh Italian parsley, julienned
• ¼ cup fresh basil, julienned
• 1 cup chicken stock
• 2 tbsp. demi-glace (optional; a fortified veal stock that is available at some specialty markets like Whole Foods, made by D’Artagnan)
• Extra virgin olive oil
• 5 tbsp. butter
• 1 cup freshly grated Parmigianno-Reggiano
• Salt and pepper

Directions:
• Begin by sautéing your mushrooms in extra virgin olive oil over medium-high heat until golden brown. Be sure to season them with salt and pepper. Set aside.
• Next, make your polenta by loosely following the instructions on the back. I say “loosely” because they will tell you to use only water, salt and pepper, and a little butter.  Instead, you will sauté half of your garlic, shallot and thyme in extra virgin olive oil in a medium sauce pot until transparent.
• Add salt and pepper (you will need more than you think because you will be seasoning all this bland cornmeal, but still add judiciously so as not to over-season). Then add in the prescribed amount of liquid per instructions; but rather than water, add chicken stock and a little heavy cream.  
• It is OK to add additional liquid: This polenta will be sitting on low heat while you make your mushroom ragout, and will continue to absorb liquid and solidify (it should be the consistency of thick oatmeal or cream of wheat). Make sure you have additional chicken stock to add to keep the polenta soft.
• Finish polenta by stirring in Parmigianno-Reggiano.
• Sauté the remainder of shallots, garlic and thyme in a large sauté pan (large enough to accommodate all of the mushrooms). When transparent, add sautéed mushrooms, and season with salt and pepper. Add half a cup of chicken stock and demi-glace, if using, and bring to a boil. Add in parsley, basil and butter. Allow chicken stock mushroom mixture to reduce a little and for butter to incorporate, then check seasoning.  
• To serve, divide soft polenta between four serving bowls in the center of each. Top with mushroom mixture, and dinner is served.
 

Recipes continued on page 2 ...