PORK RIB RAGU WITH POLENTA

Pork Rib Ragu with Polenta

For the pork rib ragu:
2 Tbs. vegetable oil
3 lb. (1.5 kg.) meaty pork spare ribs, cut into individual ribs
Fine sea salt and freshly ground pepper
1 large carrot, peeled and finely chopped
1 yellow onion, finely chopped
1 celery stalk, finely chopped
1 garlic clove, crushed but left whole
3/4 cup (6 fl. oz./180 ml) dry red wine
1 can (28 oz./875 g) diced tomatoes
1 bay leaf

For the polenta:
6 to 7 cups (48 to 56 fl. oz./1.5 to 1.75 l) chicken broth or water
Fine sea salt (optional)
1 1/2 cups (10 1/2 oz./330 g) polenta
3 Tbs. unsalted butter, at room temperature


Freshly grated Parmesan cheese for serving

Directions



1. To make the ragu, in a large, heavy pot over medium heat, warm the oil. Add as many ribs as will fit without crowding the pot and season with salt and pepper. Brown the ribs on the first side, about 4 minutes. Using tongs, turn and brown on the second side, about 4 minutes longer. Transfer to a platter. Repeat to brown the remaining ribs.



2. Discard all but 2 Tbs. of the fat remaining in the pot. Add the carrot, onion, celery and garlic to the fat in the pot and stir to coat. Reduce the heat to medium-low and sauté the vegetables until softened, about 7 minutes. Raise the heat to medium-high, pour in the wine and stir to scrape up any browned bits from the pot bottom. Simmer for 1 minute, then add the tomatoes and bay leaf. Return the ribs to the pot along with any accumulated juices and bring to a boil. Reduce the heat to maintain a low simmer. Cover and cook very gently, stirring from time to time, until the meat is tender, about 2 hours. Uncover and cook until the sauce has thickened, about 1 hour longer. Remove and discard the garlic. Transfer the ribs to a clean platter and let cool briefly. Cut the meat off the bones, shred it with your fingers, and return to the pot. Discard the bones.



3. To make the polenta, in a heavy saucepan over medium-high heat, bring the broth to a boil. If you are using water, stir in 1 tsp. salt. Sprinkle in the polenta in a very slow, steady stream, stirring constantly to prevent lumps from forming. Reduce the heat to medium and cook, stirring often with a wooden spoon, until the polenta is very thick and comes away cleanly from the sides and bottom of the pan, about 30 minutes. Stir in the butter.



4. Divide the polenta among wide, shallow bowls and spoon the ragu over the top. Sprinkle each serving with some cheese and serve. Serves 4 to 6.

POLENTA PASTICCIATA CON RAGU DI CARNE

Polenta Pasticciata con Ragu di Carne

Cuisine: Italian

Serves: 4

Ingredients

• For the Polenta:
• 8 cups chicken stock
• 2 cups coarsely ground yellow cornmeal
• 1 tablespoon salt
• For the Sauce:
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 1 bay leaf
• ½ lb ground beef
• ½ cup dry red wine
• 2 cans (15 oz) petite diced tomatoes, with their juices
• Salt and pepper to taste
• ½ lb fresh mozzarella cheese, sliced, or 2 cups grated mozzarella cheese
• ½ cup grated Parmesan-Reggiano cheese

Instructions

1. To make the polenta: In a large saucepan, bring the chicken stock to a boil. Slowly add the cornmeal in a thin, steady stream while whisking constantly to prevent lumps, then add the salt. When the polenta begins to bubble, reduce the heat to low and continue to cook, whisking steadily, until the mixture is thick and pulls away from the pot, 15-20 minutes.
2. Oil two 8-inch square baking pans and pour the polenta into them, dividing equally. Use a rubber spatula moistened with water to spread the mixture and flatten it evenly. Once it has cooled, place it in the refrigerator until firm, at least one hour. The polenta can be made a day in advance and kept in the fridge covered with plastic wrap.
3. In the meantime, to make the sauce, melt the butter and olive oil in a large Dutch oven or saucepan over medium heat. Add the onion, carrot and celery and saute until tender, about 10 minutes. Add the garlic and cook for another minute. Add the ground beef and stir to break up any lumps. Cook for 10 minutes until the beef is browned and no pink is remaining.
4. Add the wine and bring to a rapid boil for 2 minutes. Add the tomatoes, herbs, bay leaf, and salt and pepper to taste. Return the sauce to a boil, reduce the heat to low and let simmer, uncovered for 45 minutes until the sauce is slightly thickened.
5. Preheat the oven to 400 F. Grease a large rectangle baking dish.
6. Cut the polenta into eight 4-inch squares and place half of the squares in the bottom of the rectangle baking dish. Spoon half of the sauce evenly over the polenta squares and top with half of the mozzarella and half of the Parmesan-Reggiano. Arrange the remaining 4 polenta squares on top and cover with the remaining sauce, mozzarella and Parmesan-Reggiano cheeses.
7. Bake for about 40 minutes, or until the cheese melts and the sauce is bubbling. Let the casserole stand for 5 minutes before serving.

POLENTA WITH MUSHROOMS

Creamy Herbed Polenta with Mushrooms



4 cups (32 fl. oz./1 l) chicken stock

1 cup (7 oz./220 g) stone-ground polenta

Salt and freshly ground pepper

1 Tbs. unsalted butter

1 Tbs. olive oil

1 large shallot, finely chopped

3/4 lb. (375 g) cremini mushrooms, brushed clean and quartered

3 garlic cloves, minced

2 Tbs. coarsely chopped fresh flat-leaf parsley

2 Tbs. minced fresh oregano, plus more for garnish

2 Tbs. minced fresh thyme, plus more for garnish

1/2 cup (2 oz./60 g) grated Parmesan cheese

1 cup (6 oz./185 g) fresh or thawed frozen corn kernels



In a slow cooker, stir together the stock, polenta, 1 tsp. salt, and several grinds of pepper. Cover and cook on the low setting for 3 to 3 1⁄2 hours, stirring two or three times if possible. The liquid should be absorbed and the polenta should be thick and soft and no longer gritty.



About 10 minutes before the polenta is ready, in a large, heavy saucepan over medium-high heat, melt the butter with the oil. Add the shallot and mushrooms and cook, stirring frequently, until the mushrooms are tender and their liquid has evaporated, about 5 minutes. Stir in the garlic and parsley, season with salt and pepper, and cook for 1 minute more.



About 5 minutes before the polenta is ready, stir in the oregano and thyme, Parmesan and corn kernels, then re-cover.



Spoon the polenta into warm shallow bowls or a serving bowl and top with the mushroom mixture.
Garnish the polenta and mushrooms with more oregano and thyme and serve immediately. Serves 4 to 6.

POLENTA, CHICKEN, RED WINE DEMI GLACE

This dish is rustic, flavorful, and deeply satisfying. Have this with a glass of red wine – it’s what dinner should be.



Serves 4
INGREDIENTS



4 Chicken quarters


Garlic


Lemon


Flour (optional)


Basil
POLENTA


2 cups Polenta (8 cups chicken stock and/or water)


½ cup Asiago (soft or grated Mozzarella, etc)


½ cup Parmesan cheese (add additional to taste)


2 tablespoons butter


Salt (to taste)


Pepper (to taste)
MARINADE


2 tablespoons olive oil


2 tablespoons white wine


1 tablespoons balsamic vinegar


½ teaspoon salt


½ teaspoon pepper


2 cloves minced garlic


2 sprigs minced rosemary


¼ cup chopped parsley
SAUCE


2 cups of reduced chicken stock (this should be highly reduced, and it’s
best to start with 6 or more cups of regular stock, then reduce it down to 2)


½ cup of red wine


½ tablespoon balsamic vinegar


2 tablespoons butter


1⁄8 teaspoon lemon juice


Salt (to taste)


Pepper (to taste)

DIRECTIONS

Start by making a mixture of olive oil, white wine, balsamic vinegar, salt, pepper, and minced garlic, rosemary, and parsley.

Next, rub the chicken with the mixture, then season the chicken with a bit more salt and pepper.

Bake the chicken at 350 degrees for 1.5 to 2 hours (depending on the size), until it’s fully cooked.

Next, boil 8 cups of chicken stock (and/or water), season with salt, then slowly add 2 cups of polenta (stirring constantly).

When all of your polenta has been added, reduce the heat, and continue stirring (10-15 minutes) until your polenta has a silky texture, and it has a slight sheen.

When the polenta is done, remove it from the heat, stir in butter, and cheese, and season with salt and pepper. Taste the polenta to check the flavor, and add salt, pepper, and cheese as needed.

When you’re chicken is done, allow it to rest for 15 to 20 minutes, and begin your sauce.

Strain your pan drippings into a pan, along with reduced chicken stock, and red wine, and reduce it over high heat.

When your sauce is about the right consistency add a bit of balsamic vinegar, then reduce the heat, add a bit of butter, and stir it until it’s fully incorporated. You can also dust a bit of flour into the sauce if you need to tighten it up.

Add a small drizzle of lemon juice to your sauce, then season it with salt and pepper.

It’s also important to taste repeatedly at this stage, because this is where you’ll get your seasoning right (add salt, pepper, and lemon juice as needed).

Serve your chicken over your polenta, spoon on your sauce, add some chopped basil, and enjoy.

CHICKEN OR TOFU DRAGON BOWL WITH SRIRACHA NOODLES

Chicken or Tofu Dragon Bowl

1 pound boneless, skinless chicken breast, cut into strips, or 1 to 2 cups slivered tofu, or ½ pound block of tofu, cut into ¼-inch slices.

6 cups mixed salad greens

½ cup canned mandarin oranges

½ cup avocado, cut into wedges

½ cup fried wonton noodles

1 packet uncooked, broken-up ramen noodles (optional)

Dragon bowl dressing (see recipe)

Sriracha noodles (see recipe) or 1 packet cooked ramen noodles (optional)

½ cup shredded carrot

½ cup shredded beet

1 cup alfalfa sprouts

White sesame seeds (sprinkle as desired)

Chia seeds (sprinkle as desired)

MARINADE

1 cup soy or tamari sauce

1/3 cup brown sugar

Juice of ½ lemon

1 tablespoon sesame seed oil

Prepare chicken and/or tofu: In medium bowl, mix the marinade ingredients, then add the chicken or tofu. Marinate in fridge for at least 20 minutes or up to 6 hours.

Preheat oven to 350F. Line a baking sheet with parchment paper. Arrange the chicken or tofu on the sheet. Bake, turning once, until done, 20 to 25 minutes. Remove.

Prepare the greens: In a large bowl. Toss the mixed greens with the mandarin orange segments, avocado, wonton noodles and uncooked amen (if using). Drizzle with dressing and toss to cover greens.

Assemble the dragon bowl: Place the Sriracha noodles or cooked ramen on the bottom of serving bowls or containers. Add dressed greens, chicken or tofu along with remainder of ingredients. Drizzle a bit more dressing and sprinkle sesame and chia seeds. Makes 2 servings.

Dragon bowl dressing

1/3 cup rice or apple cider vinegar

1 tablespoon finely minced ginger

1 tablespoon finely minced garlic

¼ teaspoon white pepper

1/3 cup soy or tamari sauce

2 tablespoons sesame oil

2 tablespoons orange juice

¼ cup chopped scallions

2 tablespoons peanut butter (optional)

1 tablespoon honey

1 tablespoon plum sauce or mango chutney (optional)

1/3 cup light olive oil or grapeseed oil

Place vinegar, ginger, garlic, pepper, soy or tamari, sesame oil, orange juice, scallions, peanut butter, honey, oil and plum sauce or mango chutney in a large mason jar, seal lid and shake for 1-2 minutes or until fully blended. Makes 1 ¼ cups.

Sriracha noodles

These noodles offer a spicy base to your dragon bowl, making it more filling.

8 ounces dried chow Mein or ramen noodles, or 2 cups of cooked quinoa or brown rice

¼ cup soy or tamari sauce

2 tablespoons sesame oil

1 tablespoon minced garlic

1 tablespoon minced ginger

½ teaspoon Sriracha sauce

1 tablespoon lemon juice

¼ cup diced scallions

In a large pot of boiling water, cook the noodles until tender. Drain and rinse in cold water. If using quinoa or rice, allow it to cool. Place the noodles in a large bowl and toss all ingredients together. Use a base to dragon bowl before adding greens.

NOODLES ROMANOFF

NOODLES ROMANOFF

8 ounces medium to wide egg noodles, linguine or fettuccine
1 cup cottage cheese
1 garlic clove, minced or pressed
1 teaspoon Worcestershire sauce
1 cup sour cream
1/4 cup grated onion
1/4 teaspoon hot pepper sauce
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees F. Generously butter a 2-quart baking dish.

Cook the noodles until tender but still firm to bite.

Meanwhile, mix the cottage cheese, garlic, Worcestershire sauce, sour cream, onion and hot pepper sauce in a large bowl.

Drain noodles. Add to cottage cheese mixture. Stir gently. Pour into prepared pan. Sprinkle with cheddar cheese.

Bake until heated through, about 25 minutes.

Makes 6 to 8 servings

LEMON LIME MACAROON BARS

Toasted coconut in the crust and two kinds of citrus make this tart-sweet take on lemon bars rich and highly addictive. For bright yellow bars with flecks of zest but no foamy top, whisk the egg mixture just enough to blend.

Ingredients


CRUST
2 cups sweetened flaked coconut, toasted*
1 1/2 cups flour
3/4 cup powdered sugar
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1 cup cold butter, cut into chunks
FILLING
1/4 cup flour
2 cups granulated sugar
4 large eggs
2 teaspoons lime zest
2 teaspoons lemon zest
1/4 cup lime juice
1/4 cup lemon juice
Powdered sugar (optional)


Nutrition Facts

Servings Makes 32 bars (serving size: 1 bar)Amount Per ServingCalories 171Calories from Fat 42% Daily Value *Total Fat 7.9g13%Saturated Fat 5.3g9%Cholesterol 39mg13%Sodium 87mg4%Total Carbohydrate 24g8%Dietary Fiber 0.7g1%Protein 1.7g4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It





Preheat oven to 350°. Make crust: Pulse all ingredients except butter in a food processor. Add butter and pulse until crumbly and butter is in small pieces.



Grease a 9- by 13-in. baking pan. Press crust into bottom and slightly up sides. Bake until light golden, 25 minutes. Let cool 20 minutes.



Make filling: Whisk together flour and granulated sugar in a medium bowl, then whisk in eggs and citrus zest and juice just to blend. Pour over crust and bake until only slightly jiggly in center, about 22 minutes. Let cool, chill several hours or overnight, and cut into bars. Dust with powdered sugar if you like.



*Toast coconut at 350° on a rimmed baking sheet until light golden, about 5 minutes.