Polenta Cakes with Chevre and Pimiento
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Cooking time: 45 minutes until first course 75 minutes for menu Cooking schedule: see below for "menu" instructions |
I don't make Pommes Anna very often, with 1/3 cup (3oz, 90gr) of butter, it's not the healthiest recipe in my kitchen. But, all things in moderation, including moderation, they are a treat; and spread out over 4 servings, it's really not so bad. We offset it with a nice, lean, Roasted Pork Tenderloin and simple starter of Polenta Cakes with goat cheese and roasted peppers. Goat cheese is lower in fat and calories than comparable cow cheese.
Polenta Cakes with Chevre and Pimiento Time: 15 minutes
I use quick cooking polenta, it takes about 10 minutes. It can be made ahead and refrigerated. I use whole Spanish Pimientos. If you can't get them substitute pimentos or roasted red peppers. Save the rest of the peppers for the lasagne and the goat cheese for next weekend..
goat cheese, log, 3oz, 100gr (2 1/5 - 3", 7cm) (buy a larger one and save the rest for next weekend)
pimientos or roasted red peppers, 3 - 4oz , 100gr (save the rest for the lasagne)
Polenta Cakes
Balsamic Reduction
Polenta Cakes
1/2 cup chicken stock
1/8 cup polenta (that's 1/4 plus 2 tbs)
1/8 cup (1oz, 30gr) Parmesan, grated
Heat stock in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done. Add Parmesan and stir well. Tear off 2 pieces of cling film and lightly oil. Divide the polenta in half and place each half in the middle of the cling film. Then place it into 2 small bowls or ramekins, 3 - 4" (8 - 10cm) in diameter, with the film on the bottom. The polenta will spread out to fit the shape. (We just want something to make round patties.) Cover the top with film and refrigerate until needed.
Balsamic Reduction
1/3 cup (3oz, 90ml) balsamic vinegar
1/4 cup (2oz, 60ml) beef stock
1/4 cup (2oz, 60ml) red wine
1 tbs brown sugar
Combine all ingredients in a small saucepan and cook at a brisk boil until reduced to about 1/3 cup. Allow to cool until needed.
To assemble: Lay polenta cakes on small plates. Open and drain peppers. Slice peppers into 1/2", 1.25cm, strips. Arrange 6 - 8 strips on each polenta cake, coming out from the center like spokes on a wheel and draping over the edge of the polenta. Cut two 1 1/4" (3cm) slices of goat cheese and place in the center of the cake. Drizzle the Balsamic reduction over the top and serve.
Roasted Pork Tenderloin with Red Wine Shallot Confit Time: 45 minutes
Moist, tender Pork Tenderloin served with a thick, slightly sweet Shallot Confit. To keep pork at its best do not overcook. It is considered done with an internal temperature of 155 F (68C). If you roast it until it reaches 150 (65C) then let it rest it, covered, it will reach the proper temperature. Resting is also important to let the juices retreat back into the meat.
1 pork tenderloin, 14 oz, (400gr)
1/4 cup dry bread crumbs
1 tbs Dijon-style mustard
1 tbs dried rosemary
1 tbs dried parsley
1 tsp dried thyme
1/2 tsp garlic powder
2 tbs red wine
1 tbs olive oil
Mix all ingredients except pork in a small bowl to make a thick paste. Spread some of the paste on one side on the pork. Lightly oil a baking sheet and place the pork, herbed side down on it. Spread the paste on the rest of the pork. Drizzle the top with the olive oil. Roast in 400F (200C) oven for 30 - 40 minutes, depending on size, until done. Use a meat thermometer. Remove when internal temperature is 150 F (65C). You can also slice it and take a peak. Slightly pink is okay. Cover loosely with foil and let rest for 10 minutes before slicing.
Red Wine Shallot Confit
4 - 5 shallots, 1 cup sliced
1 tbs olive oil
1 tbs brown sugar
1/4 cup red wine
1 tsp cornstarch dissolved in 1 tsp water
Peel and thickly slice the shallots. Heat oil in a nonstick skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Reduce heat to low and let cook until browned, about 30 minutes longer.
To finish: Add brown sugar. Stir well to melt sugar and combine. Add red wine and cook for a few minutes longer. Dissolve cornstarch in water and stir in to thicken. Serve on the side.
Pommes Anna Time: 15 minutes plus 60 minutes baking time
A mandolin makes quick work of slicing the potatoes but is not necessary. Clarifying the butter is not difficult, just a bit fussy. Try to make the first layer as neat as you can. Remember this will be the lovely, golden brown top when you unmold the Pommes Anna. This is enough for 2 meals or 4 persons
1/3 cup butter
3 - 4 medium potatoes, 24oz, 750gr, peeling optional (I don't bother but purists would be appalled).
salt & pepper
Clarify butter: melt butter in small pan over low heat just so that it is melted. You will notice the white milk solids in the butter. We don't want these. With a small spoon skim off as much of the floating milk solids as you can. Then carefully pour the clear (mostly) butter into a glass measuring cup leaving behind the remaining solids.
Using a basting brush and some of the clarified butter, generously butter the inside of a round, glass baking dish. Mine is about 8" (20cm) in diameter and the potatoes will come up about 2/3's to the top. Slice the potatoes into paper thin slices, using a mandolin, box slicer, food processor, or a sharp knife. Line the bottom of the baking dish with a layer of potato, brush very lightly with butter. Add a layer of potato, brush with butter. Repeat until you have used all of the potatoes. If you use salt & pepper put a little on the middle and top layers. Cover with a lid or foil and bake in 400F (200C) oven for 60 minutes. Remove, and let rest for 5 - 10 minutes. Invert on to a large plate - it should retain it's shape. Slice half of the Pommes Anna into wedges and serve. Save the other half for another meal.
Sautéed Carrots Time: 25 minutes
I always have carrots in my fridge. They keep well so don't have to be used right away and it's nice to have a veg around in case of emergency! Besides, they're good and good for us!
2 - 3 carrots depending on size and hunger
1 tbs olive oil
1 tbs butter
1/4 cup beef or chicken stock (same as what you are using in the rest of the dinner)
Pepper
Peel carrots, cut in half, then each half again so you have carrot sticks. Melt butter and oil in small skillet just big enough to hold carrots. Add carrots and sauté 10 minutes, turning occasionally until they develop a golden color. Add stock, cover and continue cooking until done, another 10 - 15 minutes. Uncover, cook off pan juices, add pepper and serve. top of page
Cooking Schedule: 45 minutes until first course; 75 for menu |
Start to roast pork |
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