Cooking for Two - Bruce Weinstein [38]
3. Heat a large skillet over medium heat. Swirl in the remaining 1 tablespoon oil, then slip the patties into the pan and cook for 3 minutes. Turn, using a wide spatula because the patties are fragile, and cook for about 3 more minutes, or until lightly browned. Serve at once.
CRISPY POLENTA WITH MUSHROOMS makes 2 servings
Polenta, a northern Italian classic, is nothing more than a thickened cornmeal mixture. But when fried crisp in olive oil and topped with sautéed mushrooms, it’s definitely a meal for two, warm and satisfying. Serve this entrée with a light fruit salad, dressed with lemon juice, chopped rosemary, and olive oil.
1½ teaspoons unsalted butter, at room temperature, plusadditional for buttering the pan
1½ cups water
½ cup coarse yellow cornmeal
2 tablespoons freshly grated Parmigiano-Reggiano (about ½ ounce)
½ teaspoon salt
2 tablespoons olive oil
1 small onion, thinly sliced
8 ounces cremini or white button mushrooms, cleaned and thinly sliced (see Note)
6 tablespoons dry vermouth
1 tablespoon tomato paste
½ teaspoon chopped fresh thyme, or ¼ teaspoon dried Thyme
½ teaspoon chopped freshrosemary, or ¼ teaspoon chopped dried rosemary
¼ teaspoon freshly ground black pepper
1. Butter a 1-quart round soufflé dish; set aside.
2. Bring the water to a boil in a medium saucepan set over high heat. Stir in 1 tablespoon of the cornmeal with a wooden spoon, then immediately reduce the heat to low. Continue adding tablespoonfuls of the cornmeal, stirring each in before adding the next. Once all the cornmeal has been added, reduce the heat to very low and continue cooking for about 15 minutes, stirring constantly, until the polenta begins to leave a film on the bottom and sides of the saucepan. In these small quantities, polenta can scorch, so keep the flame low and stir constantly.
3. Stir in the 1½ teaspoons butter, the cheese, and ¼ teaspoon of the salt. Pour the hot polenta mixture into the prepared casserole dish. Set aside to cool and firm up for at least 30 minutes while you prepare the mushrooms. You can also make the polenta up to a day in advance, storing it, covered, in the refrigerator; let it come back to room temperature before continuing with the recipe.
4. Heat a medium skillet or sauté pan over medium heat. Swirl in 1 tablespoon of the olive oil, then add the onion. Cook for 3 minutes, or until golden, stirring frequently. Add the mushrooms and continue cooking for about 5 minutes, or until they release their liquid and it is nearly evaporated, stirring occasionally.
5. Add the vermouth, tomato paste, thyme, and rosemary; bring the mixture to a simmer. Cover, reduce the heat to low, and simmer for 15 minutes, or until thickened like a sauce. Stir in the remaining ¼ teaspoon of salt and the pepper. Set aside off the heat, covered to keep warm.
6. Run a knife around the sides of the polenta to release it from the casserole dish. Turn the polenta out onto your work surface and cut it, like a pie, into six even wedges. Heat the remaining 1 tablespoon olive oil in a medium skillet or sauté pan set over medium heat. When the oil begins to smoke, carefully add the polenta wedges. Fry for about 4 minutes, or until lightly browned and crisp, turning once.
7. To serve, divide the wedges between two plates. Spoon the mushroom sauce around and over them. Serve immediately.
NOTE: Any type of mushroom can work in this dish. For a decadent treat, use fresh porcini. Or mix fresh porcini with other mushrooms, such as shiitake, portobello, lobster, or hen of the wood, all cleaned and sliced into thin strips. Use a small, soft-bristle brush to remove any dirt.
“PULLED” POTATO AND VEGETABLE SANDWICHES makes 2 large or 4 small sandwiches
The idea for this vegetarian dish came from barbecue pulled pork sandwiches. In those, the meat is cooked until it can be pulled into threads. Here, the vegetables are shredded, then mixed into a vinegary barbecue sauce. If you like your sandwiches spicy, pass additional