Read Cook Like a Rock Star Online
Authors: Anne Burrell
Cook Like a Rock Star (36 page)
3
Coat a large sauté pan lightly with olive oil, add the pancetta, garlic, and red pepper, and bring to medium-high heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny!
4
When the pancetta becomes brown and crispy, add the turnips, chard stems, and stock and cook until the stock has mostly evaporated, 4 to 5 minutes.
5
Add the chard leaves and sauté until just wilted. Taste and adjust the seasoning as needed.
Gramma Green would love THIS Swiss chard!
SERVES: 4 • TIME: ABOUT 1 HOUR
For years polenta reminded me of the Cream of Wheat my mother used to send me off to school with in the morning. It was totally boring. But once I started making polenta for myself I discovered I LOVED it. My special twist? I fat it up with milk, Parm, Fontina cheese, and mascarpone until it’s creamy, decadent, and delicious. Just remember, the kicker here is to season the liquid with plenty of salt in the beginning—it makes all the difference.
MISE EN PLACE
2 cups whole milk
1 bay leaf
Pinch of cayenne pepper
Kosher salt
1 cup polenta
½ cup freshly grated Parmigiano
½ cup freshly grated Fontina cheese
¼ cup mascarpone
½ bunch of fresh sage, finely chopped
1
In a medium saucepan combine the milk, 2 cups water, the bay leaf, and the cayenne. Season generously with salt—you want to take the seasoning to the edge of too salty in this case. To do this you MUST taste as you go! Polenta acts like a “salt eraser,” and if you don’t salt abundantly in this early step, you’ll never be able to get it properly seasoned. Bring the pot to a boil (BTB).
2
When the liquid is boiling, gradually sprinkle in the polenta, whisking constantly. Once the polenta is combined, IMMEDIATELY switch to a wooden spoon and stir frequently until the polenta thickens; this will take 30 to 35 minutes. Taste the polenta to see if it’s cooked through; if it still feels mealy and grainy, add more milk or water and continue to cook for another 10 minutes. Repeat this process as needed until the polenta feels smooth and creamy on your tongue.
3
Remove the bay leaf and stir in the Parmigiano, Fontina, mascarpone, and sage. Serve immediately, or put a layer of plastic wrap right on the surface of the polenta (this prevents a skin from forming on the top) and reserve.
More polenta please!
SERVES: 4 TO 6 • TIME: ABOUT 1¼ HOURS, MOSTLY UNATTENDED
Brussels sprouts are one of those things my mom made once when I was a kid. My sister—the perfect middle child—ate hers right up while my little brother and I sat there frowning at them. I think I was almost thirty years old before I gave Brussels sprouts a second shot. Now they’re one of my favorite vegetables, and this dish is my special take on coleslaw.
MISE EN PLACE
2 pints Brussels sprouts, shaved on a mandoline or cut as thinly as possible
½ red onion, thinly sliced
2 carrots, grated on the large side of a box grater
1 Granny Smith apple, julienned
½ cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
Kosher salt
½ cup mayonnaise
1
In a large bowl, toss together the Brussels sprouts, onion, carrots, and apple.
2
Combine the vinegar, mustard, and honey in a small bowl and whisk well.
3
Add the vinegar mixture to the veggies, season with salt, toss to combine, and let sit for at least 1 hour.
4
Stir in the mayonnaise, taste, and adjust the seasoning if needed (it probably will).
Now that’s something to sprout about!
Stewed Zucchini with Tomatoes, Oregano & Pine Nuts
SERVES: 4 TO 6 • TIME: ABOUT 1 HOUR
This dish reminds me of summertime as a kid. Growing up we had a vegetable garden and we always grew zucchini—one of those veggies that if you grow some, you get a ton. So my mom was constantly coming up with different ways to use all the zucchini we had hanging around—we had stuffed zucchini, grilled zucchini, zucchini bread, you name it. (I took more zucchini bread to my teachers at school than you can imagine!) This preparation of stewed zucchini was one my favorites. Zucchini with tomatoes and cheese … HELLO? What’s not to love???
MISE EN PLACE
Extra virgin olive oil
1 onion, cut into ¼-inch dice
Kosher salt
Pinch of crushed red pepper
2 cloves garlic, smashed and finely chopped
1 14-ounce can San Marzano tomatoes, passed through a food mill or puréed
2 zucchini, cut in half lengthwise and then into ¼-inch slices on the bias
½ bunch of fresh oregano, leaves finely chopped
¼ cup pine nuts,
toasted
½ cup freshly grated Parmigiano
String beans, Romano beans, or broccoli can be substituted for the zucchini.
1
Coat a large, straight-sided sauté pan with olive oil, toss in the onion, and bring to medium-high heat. Season with salt and the red pepper and cook until the onion is soft and aromatic, 8 to 10 minutes.
2
Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
3
Add the tomatoes and 1 cup water, taste, and season with salt. Bring to a boil (BTB), then reduce to a simmer (RTS) and cook for 15 minutes or until the mixture has reduced by about half.
4
Stir in the zucchini, cover, and cook for another 15 minutes or until it is soft and pliable.
5
Remove the lid and toss in the oregano and pine nuts. Cook for another 5 to 10 minutes or until the excess liquid has evaporated and the zucchini is hanging out in a thick tomato sauce.
6
Stir in the Parm, taste, and adjust the seasoning if needed. Serve hot or at room temp.
Super squashy!
