I like to blog about the food that I make in a way similar to how I make the food. That is to say, I hope to achieve a sort of coherency between my style as a cook and my style as a blogger.
It's not always calculated and precise, although sometimes it is. It's not often totally care-free and hap-hazard, though at times it is just that, indeed. Sometimes those hap-hazard meals are the most perfect in every way. This one was not...
Really the only flaw was that I overcooked my salmon :( Otherwise, it was really quite nice.
Here's the process. My first decision was to buy some salmon to Q. Then I thought, "Hey, I should buy some cheap and delicious French Pinot Noir." Luckily, I live close to Shopper's Corner where I can swing by and pick up both! Third aisle from the left, shoulderless Burgundy bottles...voilà
"C'est un vin fin qui accompagne les repas lègers," says their website. Salmon is repas lègers! I didn't take any notes on the wine, to tell you the truth, but I recall the tasting notes from the wine buyer at Shopper's mentioning strawberries.
So, strawberries it is! Grilled Salmon with strawberry red wine reduction, served on a bed of creamy polenta, and a side of spicy broccolini.
I had some strawberries in the freezer, so after I sauteed some shallots I plunked them into the saucepan and poured in 2 cups of vin rouge. Reduce sauce. Reuse strawberries. Recycle concepts. Refuse refuse.
O.K., back to the program. Creamy polenta...so good! It really doesn't take that long to make polenta. Same with risotto. Just make it! It's good for you.
4 cups of salted boiling water
cup of polenta
Cook 20-25 minutes in a double boiler, stirring often. Done. Now you have the option of adding whatever amount (if any) creamy goodness. When I worked at Cafe Mare, everyone would always ask how we got the polenta to taste like that!? 3 words: butter, cream, cheese. ¡Dios mío, meng! You don't have to go crazy, though. A tablespoon of butter will go a long way, especially when it has a plate of rich sauce to play with.
As I mentioned, I over-cooked the salmon. I should be shot, or at least horse-pinched or something...Indian burn maybe. Coulda been great though. Salt, pepper, sliced lemons over the top. Hot grill. Leave med-rare. MED-RARE! ...Shameless I am.
There she is. Still a nice meal. Sauce and wine danced beautifully on the polenta ball-room floor, with the bright sounds of broccolini in the background.
La vie est belle.