Skip to main content

Celebrating Face Lifts

Face Lift is a tricky term.  Use among the wrong crowd, and you can get yourself in big trouble for having crossed the boundaries of political correctness.  Technologists and architects use it often to describe the rejuvenatory applications that they subject their works to. Systems and websites get face lifts, building facades and kitchen cabinetry get face lifts.  Yet enunciate the term at an AARP sponsored bridge tournament, and watch out, duck fast and raise your deflector shields, as more than just a few old seasoned oxford wingtips might be traveling your way. Get the point ?

Well, today I will use the term, without hesitation and fear. I gave my blog a face lift, let me say it again . I gave Some Love Around the lsland , a nice face lift.. The bolder colors, and the lack of stretch marks made me feel embolden. A celebratory action was due. And what better way to celebrate , than to experiment a bit behind the island.

Bold flavors today ruled the stage inspired by bold changes to the site.  My base was a Viognier and Fontina sauce , flavored with Italian Porcini ragout.

Fontina is a deceptive cheese. It is not a blue cheese, yet carries a distinctive aroma that I would not characterize as mild.  Same for Porcini mushrooms. When you bring the dry ones back to life, they can be quite aromatic, and hence have strong flavoring potential. Use them in combination , and you'll  have quite a bit of boldness on your hands. 

For those of you have not heard, Polenta is Italy's other national dish, pasta being the first. The typical variety is yellow. White is fancier, and slightly harder to find outside of Italy.


Viognier Fontina Sauce

1 1/2  cups Viognier Dry White Wine
1/2 Fontina Cheese
1/2 cup H20
1 teaspoon dry thyme

1 clove garlic, thinly sliced

EVOO , S/P


Porcini Ragout 
1/2 dry Italian Porcini mushrooms
1 close garlic , crushed
EVOO , S/P


Additional Ingredients 
White Polenta
1/2 lb fresh Spinach Tortelloni   (Whole Foods Market)
1/2 lb fresh cheese Toterlleoni   (Whole Foods Market)


Viognier Fontina Flavored White Polenta 

White Polenta


The trick here was to use the fontina sauce as part of the cooking liquids polenta.  The mushrooms acted simply as a topping so that the polenta's whiteness would not be altered much.


Tortelloni with Porcini and Viognier Fontina  Sauce 

Tortelloni


After cooking the tortelloni, and ensuring that they have remained "al dente", toss in them in high pan with the Fontina-Viognier  sauce, and some of the mushroom ragout . Add some Parmigiano to delicately enhance the flavor.


The fan club was very surprised, and after a few bites, decided that the tortelloni with the complete sauce , was the hands down winner.  I was worried for a bit . Indeed , I even had prepared a plan-B option: a portion of the tortelloni were tossed with some EVOO, and Parmigiano Reggiano just in case things flopped. They didn't.

Salute and Touché!

Comments

Popular posts from this blog

My Calabria

Yesterday , was one of those days where I just needed to recoup from a very intense stretch consulting work. Longer days than usual, and lots of New York Metro pressure than I would like on a daily basis. So,  with the weatherman telling me that we would have some fairly nice outlooks for this weekend,  I decided to spend less time playing with my computers. My plans included included resuming and catching up with some of my blogging.. You've seen some of that already . But my highlight for the day  was for me and my Queen to head down to Chinatown in NYC.  Our plans: do some food shopping , correction some "window" food shopping and course,  just take in as much we could of the Chinatown scene. Given that Little Italy is also right next door to Chinatown, we would stop there too. If you do not know, Manhattan's Chinatown  nowadays contently fuses with it's Italian neighbors.  Great combo, isn't it ? I sure do think so.

The plan worked out. So do read on.

I s…

Paella Experimentation

There are times that I love to experiment just to kill away the boredom. And I get to play the culinary Guinea Pig. Yummy

Here are some plays on Paella


This was made with Brown Rice, Very different way to cook.  Grouper Filet , who would have thought, was made part of the recipe.


Got Mozza ?