3 c cold water
1 c yellow cornmeal (called polenta in Italian specialty stores)
1/4 lb Gorgonzola cheese
1 tblsp unsalted butter
pinch of salt
pinch of freshly ground pepper
Bring the water to a boil in a heavy saucepan or Le Creauset-type casserole. Add the cornmeal, preferably stone-ground, in a steady stream, stirring constantly. Keep stirring for approximately 5 minutes as the polenta thickens. A wooden spoon is best. Add the cheese and butter, stirring until they are melted, then add the salt and pepper.
serve immediately or keep warm in the top double boiler, stirring occasionally. Serves six as a side dish.
This can also be spread out on a plate or in an 8-inch square pan to cool, then cut into wedges or squares.
The Body In The Bookcase by Katherine Hall Page
Lemon Butter Wafers
3/4 c (1 1/2 sticks) unsalted butter
1 c sugar
2 large eggs
1 1/4 c sifted flour
2 tblsp very finely minced lemon zest *
1/3 c ground almonds *
* It is best to grind the almonds and mince the lemon zest in a small electric grinder such as a coffee grinder. The result is superior to that obtained with an ordinary food processor.
In the large bowl of an electric mixer, beat the butter until smooth and add the sugar, beating until creamy. Beat in the eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add the lemon zest and almonds, stirring until well incorporated. Cover the bowl with plastic wrap and place in the refrigerator until well chilled, at least 3 hours.
Preheat the oven to 350°F. Using a 1/2 tablespoon measure, spoon out level 1/2 tablespoon of chilled cookie dough onto the cookie sheet, placing them 3 inches apart. Bake for about 10 minutes or until the cookies have just flattened and are lightly browned around the edges. Cool the cookies on racks.
Store in a covered tin.
Spread 1 tablespoon best quality seedless raspberry jam on the bottom of one cookie, then place the bottom of another cookie on top. This makes a delicious lemon-raspberry sandwich.
The Last Suppers by Diane Mott Davidson
Morning Muffins From The Sky River Bakery
1 1/2 c flour
3/4 c ground flax seed
3/4 c oat bran
1 1/2 c brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tblsp ground cinnamon
3/4 c milk
2 eggs, beaten
1 tsp vanilla extract
1/2 c vegetable oil
2 c peeled and shredded carrots
2 apples, peeled and shredded
1/2 c raisins or currants
1 c chopped walnuts
Preheat oven to 350°F. Mix flour, flax seed, bran, brwon sugar, baking soda, baking powder, salt and cinnamon. In a seperate bowl, combine the milk, eggs, vanilla and oil.
Add to dry ingredients. Fold in the carrots, apples, raisins and nuts. Fill prepared muffin cups two-thirds full with batter.
Bake for 15 to 20 minutes.
Snowfall At Willow Lake by Susan Wiggs
Twin Chocolate Delights
Preheat oven to 350°F, put rack in middle position.
1 c butter (2 sticks - melted)
2 1/2 c white sugar
1/2 c cocoa (unsweetened, for baking)
2 tsp baking soda
1 tsp salt
2 tsp vanilla
4 beaten eggs (just whip them with a fork)
3 c flour (no need to sift)
1 c chopped nuts (optional - your choice of nuts)
2 c chocolate chips
Melt butter in a large microwave-safe bowl. Add the sugar and mix. Then add the cocoa, soda, salt, and vanilla and stir until smooth. Add the beaten eggs and stir thoroughly. Mix in the flour, the chopped nuts (if you want to use them), and the chocolate chips.
Place rounded teaspoons of dough on a greased cookie sheet. (They'll flatten out as you back them.)
Bake at 350°F for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove to wire rack to complete cooling.
Blueberry Muffin Murder by Joanne Fluke
Skiers Swiss Cereal
1 c rolled oats
1 tsp very finely chopped orange zest
½ tsp cinnamon
2 tblsp dried tart cherries
2 c skim milk
Brown or granulated sugar
Cream, butter, or milk
The night before you plan to serve the dish, in a glass bowl, combine the oats, zest, cinnamon, and cherries. Stir well, then stir in the milk. Cover with plastic wrap and refrigerate.
The next morning, place the mixture in a medium-sized saucepan and bring it to a simmer. Lower the heat and cook, stirring frequently, for 4 to 6 minutes, or until the oats are tender and the mixture is thick. Serve immediately, either as it is or with brown sugar or granulated sugar, and cream, butter, or milk.
Makes 4 one-half cup servings.
Tough Cookies by Diane Mott Davidson
1 ½ lbs lean ground beef
1 large onion, chopped
2 large or 3 small cloves garlic, pressed
5 tblsp tomato paste
1 tblsp prepared powdered chili mix
1 tblsp Dijon mustard
1 ½ tsp salt
1 c plum tomatoes, chopped (about a 14 ½ ounce can)
1 tblsp Italian herb seasoning
1 15 oz can chili in chili gravy undrained
2 to 4 tblsp water
2 tblsp red burgundy wine
Saute the beef, onions, and garlic over medium heat until the beef is just browned and the onion and garlic are tender. Turn the heat down to low and add the tomato paste, chili mix, mustard, salt, tomatoes, herb seasoning, and beans. Pour 2 tablespoons water and the wine into the chili bean can and scrape down the sides, then pour into the beef mixture. If the mixture is to thick, add the extra water. Heat over medium-low heat, stirring occasionally, until bubbly.
Sticks & Scones by Diane Mott Davidson
3 tblsp olive oil
8 oz (1 ¼ c) onions, halved and very thinly sliced
3 garlic cloves, pressed
1 ¼ c (uncooked) rice
2 c chicken broth
¾ c tomato juice
¼ c dry sherry
¾ tsp paprika
½ tsp salt
1 qt water
1 tblsp old bay seasoning
24 medium or large raw shrimp (8 to 10 oz of frozen shrimp)
1 c canned pineapple chunks, thoroughly drained and patted dry on paper towels
1 c frozen baby peas
In a nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add onions and cook until they are translucent. Add garlic, stir, and lower heat. Cook very briefly, only until garlic is also translucent. Do not brown the onions or the garlic.
In another wide skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add rice and sauté until golden brown. Add cooked onions and garlic, stock, tomato juice, sherry, paprika, and salt. Cover the pan and cook 20 to 30 minutes, or until juices are absorbed.
While the rice is cooking, bring the quart of water to a boil. Add the old bay seasoning and the shrimp. Cook just until the shrimp has turned pink. Drain immediately and discard seasoned water. Do not overcook the shrimp. Peel, devein, and set the shrimp aside until the rice is cooked. Remove the cover from the rice and add the shrimp, pineapple, and peas. Raise the heat to medium and cook, stirring, until the peas are kust cooked and the mixture is heated through. Serve immediately.
The Main Corpse by Diane Mott Davidson
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