POLENTA and Wild Mushrooms

9 TO 10 cups of Polenta, Serving 6 or more

Put 10 cups of cold water in the pot with salt.  Whisking vigorously with one hand, pour the polenta into the water in a thin steady stream (a spouted measuring cup is helpful here).  Keep whisking until all the cornmeal is incorporated and the mixture is smooth.

Turn on medium-low heat and gradually bring the polenta to a boil.  This will take 10 minutes at least- don’t rush it.  You can leave the pot for a couple of minutes, but stir frequently and thoroughly, especially the bottom, sides, and corners.  As soon as you feel thickening, use a sturdy wooden spoon in place of the whisk, so you can scrape the polenta from the corners and mix it in.

The polenta will become very thick as it gets close to the boil; then big bubbles will rise and burst in (and out of) the pot.  At this point, lower the heat to get a continuous but slow perking- just a couple of bubbles at a time.  Set a cover ajar on top, polenta doesn’t pop all over the stove.  Because of its density, spatters can easily burn you, so be careful.

Cook the polenta at this rate for another 25 to 35 minutes, stirring frequently, and adjusting heat as necessary.  Stir more continuously near the end, scraping up the thickest polenta from the bottom and corners.  When the polenta is glossy and just pulling away from the sides, it is done and you may turn off the heat.  Or cook it longer, slowly for more flavors; mix in more water if you want it softer, or turn up the heat, stirring vigorously, to thicken it.  Polenta retains heat for up to 30 minutes, so you can cover the pot and leave it for 15 minutes or so before serving.  As it cools, it will form a crust on top.  To prevent, place a piece of plastic wrap directly on the polenta.

Wild Mushrooms

• 2 Tablespoon of extra virgin olive oil
• 2 cups of raw chopped wild mushrooms
• 1 Tablespoon Fresh thyme chopped
• Fresh ramps or ¼ cup of onions
• Shaved Provolone or Asiago (Cheese of Choice)

In a skillet add the olive oil, Mushroom, ramps (if in season) or use leeks, or onions.  Season with salt and pepper to taste add fresh thyme.  On individual plates place a portion of the polenta, then the wild mushroom mix, shaved cheese and drizzles with extra virgin olive oil and repeat the layers until all ingredients are used up.  Finish to layer with mushroom and cheese.

STINGING NETTLE TAGLIATELLE PASTA WITH SAUSAGE

• 10 ounces of fresh stinging nettles
• 2 cups all purpose flour, plus more for kneading and rolling
• 2 large whole eggs
• 2 egg yolks
• 1 Tablespoon extra-virgin olive oil

Note:  if the dough appears to be a little dry add another egg or two.  Nettles are not as watery as spinach.

Wash the nettles thoroughly in several changes of cold water, remove any large stems, and cook it for 5 minutes or more in a large volume pot of boiling water.  Remove the nettles from the pot, and let it drain and cool in a colander; squeeze out as much water as possible.  The drier the nettles the better the pasta.

Crumble the nettles into the food-processor bowl and puree it thoroughly, scraping it off the sides.  If it necessary add olive oil to help puree the nettles.

On the table put 2 cups of flour, make a well.  In a mixing bowl add the pureed nettles, the 2 whole eggs and 2 egg yolks along with 1 Tablespoon of extra-virgin olive oil

Now add the mixture in the middle of the well and gradually add the flour until it is all incorporated.  Do not worry because the initial phase looks messy.  The dough will come together when ½ of the flour is incorporated.  Start kneading the dough with both hands, using the palms of your hands primarily.  Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.  Lightly flour the board and continue kneading for 3 more minutes.  The dough should be elastic and a little sticky.  Continue to knead for another 3 minutes remembering to dust your board when necessary.  Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.  Note do not skip the kneading or resting portion of this recipe, they are essential for light pasta.

Sauce for the Nettles

• 1-2 pounds of hot Italian Sausage cut into 1 inch pieces
• 2 cloves of garlic chopped
• Salt and pepper to taste
• 1 -20 oz can of whole plum tomatoes Chopped
• 2 tablespoon extra virgin olive oil
• 2 Tablespoons fresh Italian parsley
• 2 Tablespoons fresh basil

In a large sauce pan add the olive oil and brown the sausage then chopped garlic, sauté, but do not brown garlic.  Now add the chopped tomatoes, and all the herbs, salt and pepper to taste and let the sauce simmer for about 40 minutes until the sausage is done.

In the Meantime Place a large pot of water on to boil.  Once the pot has come to a boil add a tablespoon of salt.  Then add your fresh pasta and cook for about 3 to 5 minutes.

Drain toss with sauce and freshly grated Romano Cheese.

Cooked Wheat Berries

• 2 cups hard red winter-wheat berries
• 7 cups cold water
• 1 teaspoon salt.

Sort through wheat berries carefully, discarding any stones.  Rinse well under cool running water.  Place in a large heavy saucepan.  Add water and salt bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally.  Drain and rinse.  To serve hot, use immediately otherwise, follow the make-ahead instructions.

Makes about 4 1/2 cups.

WHEAT BERRY SALAD WITH RED FRUIT

• 1/3 Cup freshly squeezed orange juice
• 1/3 cup dried cranberries
• 3 cups Cooked Wheat Berries
• 1 large Red Apple, unpeeled, diced
• ½ cup coarsely chopped nuts (pecans, cashews, walnuts)
• 3 Tablespoons Apple Cider Vinegar
• 3 Tablespoons extra virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper

Combine orange juice and cranberries in a small bowl.   Let stand for 15 minutes.

Combine wheat berries, apple, and pecans in a large bowl; stir gently.  Drain the cranberries reserving the juice.  Stir the cranberries into the wheat berry mixture.

Whisk the reserved orange juice, vinegar and oil in a small bowl until combined.  Season with salt and pepper Pour over the salad and stir gently to coat.  Refrigerate for at least 30 minutes to allow the flavors to combine.  Serve cold or at room temperature.

Makes 6 servings, About 1 cup each

White Bean Puree

Rinse white beans, cannellini or navy beans will work, and soak them in water, refrigerated overnight.  Drain the beans and cook them in a large heavy saucepan.  Add one bay leaf, small whole onion, 1 whole carrot a pinch of dried thyme and enough cold water to cover by 1 inch.  Bring to a boil, then reduce to low heat, cover and simmer until the beans are tender about 1 1/2 hours.  Add a little more water as necessary during cooking and skim any foam that rises to the top.  Drain the beans, but do not rinse and reserve the cooking liquid.  Remove bay leaf, onion and carrot and place beans in a food processor.  Puree the beans or use a hand masher for a more rustic texture.  Season the puree with salt, pepper and olive oil.  If you cook the puree later, add the reserved cooking liquid to help keep it smooth.

Bruschetta

• 1 loaf of bread cut on the bias into 1/4 inch slices
• Brush with olive oil on both sides
• take one clove of garlic and rub on the bread both sides if you prefer a stronger garlic flavor

Place bread on a cookie sheet in the over or in a pan on the stove and toast until they are golden on both side.

Butternut Squash with Fresh Tomato and Herbs over Oreichetti – serves 4

• 1 1/2 c peeled and cubed butternut squash
• 2 tomatoes
• 1/2 small diced onion
• 2 cloves minced garlic
• 2 T Extra Virgin Olive Oil
• 2 T fresh thyme
• 1 T fresh chopped basil
• 1 T seal salt
• 1/4 c white wine

Fill a large pot with water and place on stove to boil.  Once it reaches a rolling boil, add salt and drop the pasta and cook until al dente.  While the water is on the stove, place oil, onions, garlic, squash in a large saute pan and saute until tender and crisp.  Then add wine, herbs and salt.

Once the pasta is done, drain and then toss in the saute pan to incorporate all the ingredients.  Serve immediately with fresh grated cheese and a little extra olive oil drizzled on top.

Char-Grilled Apples and Chicken

• 6 chicken pieces char-grilled
• 3 firm apples sliced
• 4 oz feta cheese
• 1 1/2 c unfiltered apple cider
• 1/3 c sugar
• 1/3 c honey
• lemon juice from one lemon
• 1/2 t unsalted butter
• salt and pepper to taste

Heat cider, sugar, honey and lemon juice simmer until reduced.  (Optional to add cinnamon, nutmeg and 2 T cornstarch to thicken).  Pour sauce over the char-grilled chicken and apple slices.  Crumble feta cheese on top.

Pumpkin Ricotta Pancakes

• 9 oz of Ricotta Cheese
• 1/2 c low fat milk
• 2 Large eggs separated
• 3/4 c AP flour
• 1/2 c pureed pumpkin
• 1/4 c sugar
• pinch of salt
• 2 t oil – for frying, not added to mixture
• 1 t pumpkin pie spice
• 1 t baking powder

Mix wet ingredients together along with egg yolks, stir in dry ingredients to a smooth batter.  Beat eggs whites into a foam and fold into the pumpkin mixture.  Heat oil and drop batter by spoonful and cook one minute until golden.  Flip and cook for one more minute.  Top with a syrup of choice along with pecan halves.

Broccoli – Cauliflower Salad

• 2 heads of cauliflower cut into small pieces
• 1 broccoli cut into small pieces
• 1 bacon stripe fried and crumbled
• 4 c shredded cheddar
• 1/4 diced onion
• 1 1/2 c sour cream
• 1 1/2 c salad dressing
• 1 scant c sugar
• 1/2 t salt
• 1/2 pkg ranch seasoning

Mix liquids and seasoning together and stir in the broccoli and cauliflower.  Chill and Serve.