Here’s a no-face shot of Albany John and Ellsbells cooking together in the kitchen. Mixing, cooking, chicanery, whatnottery, the usual. I’ve got some cute chefs, no? It’s taken Albany John and me a while to get the right ‘kitchen dance’ mojo going on. Before that it was a lot of clunking into each other while trying to help, but these two have it down pat.
Before they took over the kitchen, I used my awesome mandoline to finely slice some cucumbers and dressed them with red wine vinegar and kosher salt. Meh, not great, but they looked pretty. I was hoping to get something along the lines of a pickle flavor going on, but I just got Cucumbers-Doused-In-Red-Wine-Vinegar flavor. Experimentation will be needed.
Here is what the peeps whipped up – a chickpea curry type dish with summer squash, and some soy sauced broccoli. The broccoli was awesome – not overcooked but not hard to bite, and no charring on the soy sauce. Both atop a hearty plop of polenta, seasoned with just some butter.
FWIW, my favorite cornmeal for polenta in the area is the organic one in the bulk bins of the co-op. At $1.25 per pound, the price is lower than buying a bag at the chain grocery stores and it’s a very coarse grain. I have no clue why coarser grains taste so good, they just do. I accidentally bought a finely ground bag of cornmeal at the grocery store one time and all the polenta I made tastes like runny sand. Ew. This kind was nice and creamy.