Herby Polenta with Corn, Eggs, & Feta

This is another wonderful one-pot vegetarian baked egg casserole that can be served any time of day. The title of the New York Times article about it was, “Polenta That You’ll Never Need to Stir: Baking a classic in a sea of eggs and cheese gives it complexity.” Irresistible. 🙂

This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I used my special grits from Charleston, South Carolina instead of polenta. I also increased the amount of garlic, reduced the red pepper flakes, and kept the corn kernels whole. I loved all of the brightness from the combination of fresh herbs. Delicious!

Yield: 4 to 6 servings

  • 9 ounces (255 g) frozen corn kernels (about 2 cups), defrosted
  • 6 to 7 ounces (~200 g) baby spinach (about 10 lightly packed cups), roughly torn or sliced
  • 1 cup (150 g) coarse cornmeal (grits or polenta)
  • 1 packed cup (50 g) finely grated Parmesan (I used Parmigiano-Reggiano)
  • 5 scallions, thinly sliced, 2 T reserved for garnish
  • 1/4 cup (20 g) roughly chopped fresh cilantro, plus 1 T finely chopped and reserved for garnish
  • 3 T roughly chopped flat-leaf parsley
  • 3 T roughly chopped fresh dill
  • 8 garlic cloves, finely chopped
  • coarse salt and freshly ground black pepper
  • 2 1/4 cups (530 ml) whole milk
  • 2 cups (475 ml) chicken stock or vegetable stock
  • 3 T (40 g) unsalted butter, cut into cubes
  • 5 ounces (140 g) Greek feta, roughly crumbled (about 1 cup)
  • 8 large eggs, at room temperature
  • 2 T olive oil
  • 1/4 to 1/2 tsp red-pepper flakes, plus more for garnish
  • warm naan, pita, or crusty bread, for serving
  1. Heat the oven to 375°F/200°C, preferably on convection.
  2. If desired, add the corn to a food processor and pulse once or twice, just until roughly chopped. (I opted to leave the kernels whole.)
  3. In a large bowl, combine the corn, spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine.
  4. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. (I used a large enameled cast iron pan.)
  5. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
  6. Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk — it should be quite smooth and not completely set — then stir in half the feta.
  7. Increase the oven temperature to 425°F/220°C, preferably on convection.
  8. Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper.
  9. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
  10. Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes, if desired. Serve directly from the pan.

Pressure Cooker Shrimp Biryani

Pressure Cooker Shrimp Biryani

Compared to my last post, this pressure cooker biryani is an even faster version of this full-flavored Indian dish- very tasty but possibly a little less authentic.

There are a couple points to note in order for this dish to be a success. It is very important to use the largest shrimp available to prevent over-cooking. Secondly, when adding the water to the pot, it must be boiling in order for the rice to cook in the allotted time frame.

This recipe was adapted from The Complete Indian Instant Pot Cookbook by Chandra Ram via The New York Times, contributed by Melissa Clark. I increased the amount of garlic, omitted the curry leaves, and used a stove-top pressure cooker instead of an Instant Pot. Nice.

Yield: Serves 6

  • 2 cups Basmati rice
  • 2 teaspoons vegetable oil
  • 1 yellow onion, chopped
  • 1 Serrano chile, minced
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic (I used 4 large cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon Chile powder, preferably Kashmiri (I used Ancho)
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 10 fresh curry leaves, torn into pieces, optional (if available)(can substitute curry powder, to taste)
  • 1 ½ cups boiling water
  • 1 ½ pounds jumbo shrimp (16 to 20 or fewer per pound, see note), peeled and deveined
  • 1 (15-ounce) can diced tomatoes, with juice
  • 2 teaspoons freshly squeezed lime juice, plus more wedges for serving
  • ½ cup chopped fresh cilantro
  1. Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.
  2. Heat oil in the pot of a pressure cooker (set to the sauté function set on high in an electric pot), until oil is shimmering.
  3. Add onion; cook for about 4 minutes, until softened.
  4. Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves (if using); cook for about 1 minute, until fragrant.
  5. Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot.
  6. Stir in soaked rice, shrimp and tomatoes (with juice).
  7. Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure (on my pot, I rotate the release valve 90 degrees), stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and the lid; let it sit for 5 minutes.
  8. Give rice another stir, then taste and add more salt, if needed.
  9. Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.

Note: Make sure to use jumbo shrimp or larger for this recipe. Look for “16/20” or “U/15” on the package; this indicates how many shrimp there are per pound.

Greens with Tomatoes, Creamed Mozzarella & Wild Rice

While my kids were away at sleep away camp over the summer (for one week), my sweet husband encouraged me to make dishes that were loaded with my favorite greens, etc. (dishes that may not have thrilled my kids!) Don’t worry, we also went out to eat. 🙂

I had wanted to make this dish after reading about how the recipe creates a faux burrata- genius! This recipe was adapted from Epicurious.com, contributed by Abra Berens. I substituted my beautiful CSA chard for the kale. This dish would also be delicious using true burrata, of course. 😉 I used pre-sliced fresh mozzarella but would use torn pieces from a ball of fresh mozzarella next time. It would have improved the burrata hack. Any cooked grain could be substituted for the wild rice as well.

We ate this dish as a main course, but it would also be a nice side dish or salad course.

Yield: Serves 2 to 4 as a main course

  • 1 small yellow onion or 1/2 large yellow onion, cut into thin slices
  • 4 garlic cloves, sliced
  • coarse salt and freshly ground black pepper
  • 1/4 cup white wine or rosé
  • 1 cup wild rice, soaked overnight in 4 cups water (can substitute farro, quinoa, brown rice, etc.)
  • 1 bunch (4 cups) red or rainbow chard or kale, midribs stripped, cut into 1/4-inch ribbons
  • 1 ball (8 oz, 1/2 pound) fresh mozzarella
  • 4 T sour cream (or yogurt or creme fraiche)
  • 1 lemon, zest and juice
  • 1 pint (2 cups) grape or cherry tomatoes, halved
  1. Soak the wild rice overnight in 4 cups of water. (The soaking liquid is used to cook the rice.)
  2. Heat a glug of olive oil in a large sauté pan. Sweat the onion and garlic with the salt until translucent, about 5 minutes.
  3. Add the white wine and reduce by half.
  4. Add the wild rice and the soaking liquid and bring to a boil. Reduce to a simmer and cook until tender, about 45 minutes.
  5. In a mixing bowl, sprinkle the chard/kale with a pinch of salt. Massage until the greens are dark green, limp, and tender in mouthfeel.
  6. Tear the mozzarella into rough chunks.
  7. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
  8. When the wild rice is cooked, drain any residual liquid and let cool.
  9. Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt.
  10. Taste and adjust the seasoning.
  11. Dot with the creamed mozzarella and serve.
Note: The amount of time it takes to tenderize raw greens will vary depending on the age of the plant. The tougher the leaves, the longer it will take. Along the way, taste an individual leaf—once it is easily chewable, you’re done.

Avgolemono Rice

After sharing my friend’s Greek Meat Stuffing recipe, I realized that I have other Greek-inspired dishes to share. As avgolemono soup is one of my all-time favorites, I must say that the star of this dish is the creamy but cream-less egg-lemon sauce. It seems to bring brightness that should be served in springtime. 🙂

This dish was adapted from The New York Times, contributed by Gabrielle Hamilton. I used chicken stock instead of lamb stock. The author states that it is easier to perfect the rice by cooking it pasta style, in seasoned, boiling water. She also suggests using the delicious sauce with asparagus, roasted salmon, or poached chicken. Nice.

  • coarse salt, for cooking rice and for seasoning the sauce
  • 1 ¼ cups jasmine or Basmati rice
  • 1 cup frozen small peas
  • 2 cups homemade brown lamb stock, turkey stock, or chicken stock
  • 5 large egg yolks
  • ¼ cup freshly squeezed lemon juice
  • 4 scallions, sliced in 1/3-inch rings, on a slight bias
  • freshly ground black pepper
  1. Bring 8 cups of water to a rolling boil. Season lightly with salt.
  2. Rinse the rice, and pour into boiling water, stirring well to keep grains from clumping. When the water returns to a boil, lower heat a little to a gentle boil, and cook the rice “pasta-style” until just done. (I cooked the rice 8-9 minutes.)
  3. Drain the rice through a fine-mesh colander, giving it a couple of hearty shakes to remove the last of the water.
  4. Immediately spread cooked rice out on a sheet pan lined with parchment to cool quickly. Do not pat down or pack the rice — you want it fluffy and to be able to cool and dry quickly.
  5. Rinse the peas under cool water briefly to remove any frosty crystals.
  6. Bring the stock to a simmer.
  7. In a stainless bowl, whisk egg yolks and lemon juice together until fully incorporated.
  8. In a slow steady stream, while constantly whisking, add half the hot stock into the yolks. Then whisk the egg-lemon mixture back into the remaining stock.
  9. Return the pot to the stove, and simmer (still whisking constantly so as not to cook the egg too fast and too hard), until the avgolemono sauce is full-bodied, approximately the consistency of buttermilk — a minute or 90 seconds more.
  10. Stir in the scallions, then the peas, and when they both turn bright green, turn off the heat, and stir in the rice.
  11. Season to taste with salt and pepper. The rice should be as soupy as risi e bisi (Italian rice and peas) and as creamy as risotto.

One-Pan Farro with Tomatoes

This dish is amazing summertime comfort food as well as a great dish to make celebrating summer tomatoes. It is a variation of a delicious Martha Stewart Living one-pot pasta dish that I’ve also enjoyed and posted in the past.

This recipe was adapted from Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites by Deb Perelman, via smitten kitchen.com. I increased the quantity to make 4 main course servings, modified the proportions, and used a Vidalia onion as well as freshly picked vine-ripened tomatoes. (from a friend- lucky me!) The fresh backyard basil was the icing on the cake.

Serves: 4 as a main dish, 3 as a hearty main dish, or about 6 as a side dish

  • 3 cups water
  • 1 1/2 cups semi-pearled farro (the package will note a 30-minute cooking time)(I have used Nature’s Promise farro & Trader Joe’s “10 minute” farro))
  • 1 large onion, preferably Vidalia
  • 4 cloves garlic
  • a generous pound or grape, cherry, or small vine-ripened tomatoes
  • 2 teaspoons kosher salt
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 1/2 tablespoons olive oil, plus extra for drizzling
  • basil leaves, cut into thin ribbons, for garnish
  • freshly grated parmesan cheese, for serving, optional
  1. Place water and farro in a medium saucepan to presoak (5 to 10 minutes is sufficient) while you prepare the other ingredients.
  2. Adding each ingredient to the pot as you finish preparing it, cut onion in half, and very thinly slice it into quarter-moons.
  3. Thinly slice garlic cloves as well.
  4. Halve or quarter the tomatoes.
  5. Add salt, red pepper flakes (to taste) and 1 1/2 tablespoons olive oil to pan, and set a timer for 30 minutes.
  6. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. (I used a medium-size enameled cast iron pot.)
  7. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, cook it for 5 additional minutes, until farro is more tender.
  8. Adjust seasonings as desired.
  9. Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind.
  10. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Serve immediately.

Baked Shrimp Risotto with Pesto

We’ve had a touch of spring for a couple of days in Long Island. It has been SO sunny, warm and nice. 🙂 It made me think of this dish because the pesto and lemon gave it a lot of brightness. Fortunately, I freeze giant cubes of freshly made pesto made after my final summer basil harvest.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I added shallots and onions and increased the stock, garlic and the amount of lemon juice. The original recipe doesn’t incorporate white wine, and the dish was lovely without it, but I may consider adding some for extra flavor next time. I also used uncooked shrimp; it cooked very quickly in the hot risotto.

Even though I love making risotto in my pressure cooker, I’m not sure why making risotto on the stove is even necessary when it’s so simple to prepare in the oven! This dish was beyond easy to make, quick, and really delicious.

  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot
  • 1/2 large yellow onion, finely diced
  • 7 garlic cloves, sliced
  • 1 cup arborio rice
  • 4 cups low-sodium chicken broth
  • 1/2 to 1 cup of white wine, optional
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 24 shelled shrimp (I used 1 pound of 21-25 count shrimp)
  • 1 tablespoon unsalted butter
  • fresh lemon juice from 1/2 lemon
  • coarse salt
  • pesto sauce, for serving (I used one giant cube of basil pesto, about 2-3 T)
  1. Preheat the oven to 400°, preferably on convection.
  2. In an enameled medium cast-iron casserole or pan with a lid, heat the olive oil.
  3. Add the shallots and onion, and cook until soft but not brown.
  4. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
  5. Stir in the broth and bring to a boil.
  6. Cover and bake for about 20 to 22 minutes, until the rice is tender.
  7. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. (The shrimp is cooked when it becomes fully pink.)
  8. Serve drizzled or mixed with pesto. Garnish with cheese.

One Year Ago: Chicken & Sausage Jambalaya

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Greek Red Lentil Soup

Four Years Ago:

Five Years Ago:

Baked Risotto with Peas, Asparagus, & Pancetta

In case you were worried that I wasn’t embracing early spring vegetables… I have another asparagus and pea recipe to share! 😉

I almost exclusively use my pressure cooker just to make risotto. It converts an otherwise time-consuming dish into a lovely weeknight meal. Well, baking risotto performs similar magic. Fabulous!

This recipe was adapted from TheKitchn.com, contributed by Nealey Dozier. This risotto could also be par-baked in advance, the night before, and reheated on the stovetop with one or two cups of additional stock prior to serving. Perfect when entertaining guests.

Yield: Serves 4 to 6

  • 4 ounces finely chopped pancetta (or olive oil for vegetarian version)
  • 3 tablespoons unsalted butter, divided
  • 2 large shallots (4 cloves), finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 1/2 cups chicken or vegetable stock
  • 1 cup fresh or frozen green peas
  • 1 pound pencil-thin asparagus stalks, cut into 3/4-inch pieces
  • 1/2 cup grated Parmigiano-Reggiano or Parmesan cheese, plus extra for serving
  • 1/2 teaspoon lemon zest, or to taste
  • coarse salt and freshly ground black pepper
  1. Preheat oven 400°F, preferably on convection.
  2. Heat a large Dutch oven over medium-high heat until very hot but not smoking. Add pancetta and cook, stirring occasionally, until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside.
  3. Reduce heat to medium. Add 1 tablespoon butter and shallots to the pancetta drippings and cook until softened, about 3-5 minutes. Add the rice and sauté until every grain is coated with butter, about 1 minute.
  4. Increase heat to high. Pour in the wine and simmer until the liquid evaporates. Add stock and bring to a boil, stirring occasionally. Season generously with salt and pepper.
  5. Cover the pot and transfer to the oven. Cook until the liquid is almost cooked out and the risotto is creamy, about 20 minutes.
  6. Remove from the oven and place over moderate heat. Stir in peas and asparagus and cook until the vegetables are bright green and warmed through, about 5 minutes.
  7. Stir in remaining 2 tablespoons butter, Parmesan, and lemon zest. Taste and season with salt and pepper, if needed. Garnish with additional Parmesan and reserved pancetta.

To Make in Advance: Bake the risotto for 15 – 20 minutes. Cool and transfer to the refrigerator. When ready to serve, add 1 1/2 cups hot stock and vegetables and cook over medium heat until warm. Stir in the butter, Parmesan, and lemon zest. Season to taste.

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