Thursday, September 29, 2011

Wild Mushroom Ragout on Creamy Polenta with Beer Braised Cabbage

Mushroom Ragout on Creamy Polenta with Beer Braised Cabbage

It's been a bit of a crazy week, with a trip down to Baltimore with some Red Sox fan friends (whoops, sorry guys!), all of my work computers seemingly exploding at once, and the kitchen in our apartment getting replaced. So that's why I've been completely silent on the blog front... and why this post will be on the terse side... but we did cook a few things this past weekend... not so much to say farewell to our old kitchen (which I will not miss) but so Anna had something to eat while they were ripping out cabinets.

Above you have pictured the meal Anna and I made together out of Emeril's Farm to Fork, which, for as cool as it used to be to hate on Emeril, seems to be a damn fine cookbook. He really does seem to have an honest interest in sustainability and the environment, and I guess Guy Fieri has replaced him as the celebrity chef everyone loves to hate... so maybe now we're allowed to like Emeril? Regardless of the ruling  from the foodie thought police on that one: we made a great meal from his cookbook.

We had to go to the Whole Foods in Fresh Pond to get access to a fun selection of wild mushrooms (bluefoot, oyster, shiitake etc.), and I like my polenta a little wetter than Emeril (necessitating adding a little extra liquid)... but otherwise everything came together pretty easily and tasted great.