Rabbit Polenta with Porcini Mushrooms

I wanted to do something special for Valentine’s day, so I searched through my pantry for amazing ingredients to serve as inspiration. I saw my reserves of Porcini mushrooms and started thinking of something to pair it with. Remembering a beautiful Rabbit and Porcini Bourgignon I created last year, I decided to mushrooms with rabbit, but to go in the white wine direction. I purchased a big hunk of prosciutto from the market and I had a plan! A delicious slow cooked stew of rabbit and mushroom flavored by white wine and prosciutto would fit the bill!

Braised Oxtail Stew with Polenta

I have been holding onto a few pounds of oxtails in the freezer, waiting for a good recipe to turn them into. The time has finally come! I decided to cook my oxtails down into a beautiful stew with some leeks and onions.

I like to dredge any kind of shanks or boned meat in flour before browning it, I feel like it browns better and serves to thicken the stew as it cooks. This is almost a Bourgignion of sorts, but not quite. I de-glaze the vegetables with brandy and cook the stew with red wine, but I like the addition of leeks to the standard onion and carrots.

Spinach Catalana with Polenta and Soft Boiled Eggs

Spinach Catalana with Polenta and Soft Boiled Egg Daria Souvorova 20 minutes serves: 5-6 We have been eating less meat of late, and when I realized I forgot a few pounds of spinach in the back of the fridge, I decided to salvage it by cooking it. I have been reading about Catalan Spinach, which…

Creamy Semolina Polenta

I posted my Civet of Venison recipe yesterday and hinted at a beautiful polenta for it to sit on, so I wanted to share my new polenta recipe today! Polenta is so filling in the winter and so incredibly easy to make, I am obsessed! You can buy “polenta” in beautifully decorated baggies or boxes for $6 to serve four, or you can stroll to the international market and buy a couple pounds of Semolina for a dollar or two. I choose the latter.

Civet of Venison with Porcini Mushrooms

When we were travelling in Barcelona in December, I noticed that wild game was a frequent visitor on the menus in Catalan restaurants, and in the winter months, stews were a particular favorite. I was thinking that another mixture of meat and mushrooms were in order. I figured venison would go well with the earthiness of Porcini mushrooms, and to add a bit of spice and sweetness, I paired them with Chorizo.