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My husband and I , with our dog, Tate, moved to Buenos Aires, 8 years ago. Life has never been the same since ~ Back in the USA ... life is still not the same !
It takes a lot of courage to release the familiar and seemingly secure, to embrace the new.
But there is no real security in what is no longer meaningful.
There is more security in the adventurous and exciting, for in movement there is life, and in change there is power.
Alan Cohen
"Outside of a dog, a book is a man's best friend.
Inside of a dog, it's too dark to read."
Groucho Marx
The doors we open and close each day decide the lives we live.

Tuesday, August 24, 2010

A Beautiful Day for a ....

                              It was a beautiful day for an afternoon walk in the park..
Admiring doors and ironwork on old buildings..
And stopping by the market to pick up the ingredients for tonight's Ratatouille on a bed of Polenta with a salad.


Creamy Polenta

 
From The Gourmet Cookbook

3 cups water
1/3 teaspoon salt
3/4 cup polenta (not quick-cooking) or yellow cornmeal (not stone-ground).  I used Bob's Red Mill
1 cup finely grated Parmigiano-Reggiano
1 tablespoon unsalted butter
Salt and pepper to taste

Salt the water in a 2-quart heavy saucepan and bring to a boil.  Add the polenta in as thin a stream as possible, whisking all the time.  Cook over medium heat, still whisking, for 2 minutes.  Reduce the heat to low, cover and simmer.  Whisk again for 1 minute every 2 minutes until done.  For some brands this might take 45 minutes, for Bob's Red Mill it took about 30 minutes.

Remove the polenta from the heat and stir in the cheese and butter.  Add the salt and pepper to taste.

Ratatouille
Adapted from the Easy French Food  Cookbook

1/4 cup olive oil
2 onions chopped
1-2 bell peppers chopped
2 eggplants cubed
2 zucchini cubed
3 cloves garlic, minced
2 lbs tomatoes
basil salt pepper

Heat olive oil in soup pot on medium heat 
Add onions
While onions cook, chop peppers and add to pot.
Chop eggplants, add to the pot, stir often to avoid burning.
When softened, add zucchini
Add garlic
Add tomatoes
Add seasoning and basil 
Lower heat, cover pot, cook 30-40 minutes.





2 comments:

  1. I could eat polenta for breakfast, lunch and dinner. YUM!! xx

    ReplyDelete
  2. It was delicious and I think I actually will have polenta for breakfast tomorrow :)

    ReplyDelete

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Expat blogger

living in Argentina