Seitan Osso Buco
Squash Blossom Fritto Misto
Leek and Potato Cake
<mr. rourke> Smile everybody! The PD is here *waves* </mr. rourke>
The weather was downright cool for August, so we used up the rest of the tomatoes in our version of osso buco -- a mirepoix base (carrot, onion, celery) along with hickory smoked seitan, roasted delicata squash, tomatoes, red wine, thyme and veg stock. Served over creamy polenta.
There's a long section in Bill Buford's book "Heat" which describes making polenta outdoors for 200 people in Nashville. He learns not too worry about the cooking time, constant stirring or the consistency issues after adding water -- his revelation is that none of that matters -- long and slow cooking with the occasional stir will do just fine. And he's absolutely right.
We also salvaged the last of the zucchini blossoms and stuffed them with cream cheese and basil -- we're sad to see them go... We also made a quick leek/potato tart in the cast-iron skillet because the kids aren't crazy about polenta (yet), but they love potatoes...