Sharing meals with friends and family is one of life's greatest pleasures. Featured here are some of the simple, yet wonderful, celebrations that take place in our home on Any Given Sunday throughout the year.
Here is the answer: The Fourth Annual Edible Communities Publishers meeting, which was held in Santa Fe from January 22 - 25, 2009. Between all the prep, the meeting itself and all the follow-up, this is my first chance to blog since January 11th. It was our best meeting ever and was worth all the time and energy it took to pull it off!
And...since we got to hang out with Food Network star and Saveur magazine contributing editor, Dave Lieberman, who presented our publishing awards this year, what could be bad?
This vinaigrette takes about two minutes to make and tastes
wonderful. I make it several times each week and use it every chance I can — as
a salad dressing, on roasted or steamed veggies and as a marinade. The recipe
listed below is the most basic version but it’s easy to vary by adding either a
minced shallot or a minced clove (or two) of garlic. No matter what version you
make, allow it to sit for at least 15 minutes before using it so the flavors
can meld together nicely.
¾ cups very good quality olive oil
1 tablespoon sherry vinegar
1 tablespoon mustard
juice of one lemon (preferably a Meyer lemon)
salt & pepper to taste
Place the mustard, vinegar, salt and pepper in a small bowl
and whisk. Slowly add olive oil by drizzling a little bit at a time until it’s
fully emulsified. Continue adding olive oil until all of it is incorporated.
Add lemon juice. Taste and correct seasoning if necessary.
Note: If making one of
the variations mentioned above (with shallots or garlic), add those at the
beginning, along with the mustard, vinegar, salt and pepper.
A hot creamy bowl of polenta with good chorizo is one of our all-time favorite breakfast meals, especially during the winter. The polenta takes 25-30 minutes to cook but it's worth the wait.
1/2 lb. chorizo sausage
5 cups water
1 cup polenta or grits
2 tablespoons mascarpone cheese (or parmesan - see note below)
1 tablespoon butter
salt & pepper to taste
sour cream for garnish
cilantro for garnish
hot sauce to add heat (optional)
Cook chorizo sausage in a non-stick skillet on medium-high heat until done, approximately 10 minutes. Keep warm.
Cook polenta in a medium-sized, heavy bottom sauce pan by bringing 5 cups of lightly salted water to a boil, then slowly pouring in polenta while stirring constantly so that it doesn't lump. Once all the polenta in stirred into the water and the mixture has returned to the boil, turn temperature down to medium-low and let cook for 25 minutes longer, stirring occasionally throughout the cooking process so that it doesn't stick to the bottom of your pan. Cook until polenta is the consistency of a thick custard. Turn off heat and stir in 1 tablespoon of butter and 1 tablespoons of mascarpone cheese. This will make the polenta quite creamy in texture. Season lightly with salt and pepper to taste.
Note: if you don't have mascarpone cheese on hand, you can use a good quality parmesan instead - just finely grate it and stir it into the polenta after it's cooked, just like you would the mascarpone.
Serve immediately by placing polenta into warmed soup bowls. Spoon cooked chorizo on top of polenta, then garish with sour cream, cilantro and hot sauce to taste.