Mind in the Butter

Food for taste, buds, and family

spring

Springtime Delight: Ramp Pesto Polenta with Morel Mushrooms

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raw ramps

I’m back in New York this week from a business trip in Nigeria and I’m still lusting over this ravishingly rampy polenta I made for Stingray and me right before I left. He’s eating meat again (praise, Jesus!…I’m Jewish, but whatever) so I convinced him to make his luscious oven-roasted chicken to accompany my side dish. I can’t wait to get back in the kitchen this week!

Ramp Pesto Polenta with Morel Mushrooms

polenta finished product

 

chicken platterServes 4 generous portions

  • 1.5 cups polenta
  • 3 cups water
  • 1 small container of Greek yogurt
  • 1/2 cup Pecorino Romano
  • 1/2 cup fresh morel mushrooms
  • 2 gloves garlic

For the pesto:

  • 1 bunch fresh ramps, rinsed
  • 1/2 cup toasted pine nuts
  • 1/4 cup Pecorino Romano
  • zest and juice of 1/2 lemon
  • 1/4 cup olive oil
  • S/P to taste

Rough chop ramps and toss into food processor with pine nuts, cheese, lemon juice and zest.  While food processor is running, drizzle in olive oil until mixture is proper, creamy, pesto consistency. Add salt and pepper and add more lemon juice or olive as needed. Set aside.pesto1pesto2

Cook polenta per box instructions. General rule is usually 1 part polenta to 2 parts water/milk. Boil water and slowly add in polenta. Be sure to stir constantly so it doesn’t get clumpy. Reduce heat and let simmer until cooked (5-7 minutes approx).

Fold in container of Greek yogurt and Pecorino. Add salt and pepper to taste.  I added a pinch cayenne to mine, it was nice. Turn off heat and push to back burner.

Heat medium-sized pan to high heat. Add 1 T of butter and splash of olive oil so butter doesn’t burn. Add morels and let sear for 1-2 minutes before poking with a spoon. Once tender and brown, crush 1-2 cloves of garlic into the mushrooms and let soften 1-2 more minutes.

Pour polenta on a beautiful dish, spoon ramp pesto on top and finish with the morel mushrooms and you’ve got the taste of Springtime for supper!

Lovers and Friends: Beets and Goat Cheese

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beetsBeets are fun to cook, I’ve decided. They gush a bloody red; they’re firm enough after they’re cooked that you can really play with them to create a beautiful presentation. Here, I made super easy gold and red beet stacks with creamy chive goat cheese and toasted pine nuts. The sweetness of the beets, the tang of the goat cheese and the bite from the chives are a dangerous trifecta of delicious. I’ll likely make these again soon, but in mini skewered versions for a cocktail party. Will report back after successful completion.

Gold and Red Beet Stacks with Chive Goat Cheese and Pine Nuts

  • 3 red beets
  • 2 large gold beets
  • 1 large log goat cheese, coldish room temperature
  • 1/4 cup of heavy cream
  • 1 bunch chives, finely chopped
  • some toasted pine nuts

1) Chop the tips off of the beets and boil whole until tender, about 20 minutes. A knife should easily go through them when ready. Place beets in bowl of ice water. Cool completely and peel. I’m not sure the proper way to peel a beet, but I ran my nail under the beet skin and it came off pretty easily, almost like peeling a boiled egg. Don’t do this if you’re a hand model before a photo shoot. Slice into 1/4 inch slices and set aside.

2) In a small bowl mix goat cheese and heavy cream, pouring small amounts of cream at a time to avoid it from splashing around. Fold in most of the chives, leaving some for garnish. It feels like you’re adding a lot, but chives have mild flavor. Add salt and pepper and taste.

3) In a small pan, toast 1 handful of pine nuts on medium heat until golden brown. Shake the pan frequently to avoid burning. Takes about 2-3 minutes.

4)  On a pretty plate, create the beet “stacks” by alternating 1 slice of beet and 1 dollop of cheese mixture, about three times. Get creative and make something pretty.

5) Garnish with chives and pine nuts and serve either as is, or with arugula, spinach or another tasty leafy green tossed with lemon juice and olive oil.