Okay, so it’s a real simple dish and this is a Polenta. We put some cream. It’s got a little bit of mustard and some good acid. And what we’re going to do is I'm going to do is I'm going to hit it with a little bit of a caramelized onion, a little bit of mornay sauce to make it really nice and fatty. I’ll put a lay crust on this on both sides so that you got a great mouth feel and you’ll get the smoothness. So you’ll get that crunch and then the smoothness and then the cream and the sweetness from that, the sweetness from the cheese. And then we’re going to bring some savor into it, some good herb. So, the rest of fennel is fantastic for that right now. The caramelized onion is one of my all time favorite and it is extremely easy to make.
We’re going to heat it again; we’re to punch out some really good olives and I’ve just taken a taking a simple vast, so we marinate here and olive oil with a little bit of citrus and some Rose Mary and just rough cut. The olives are much better that way in my opinion but no cheese. A little bit of pesto to garnish the plate and a little bit of lemon oil. So let’s get going. So I'm just going to put a little oil in here. And the vinegar that was I talking about, we’re going to heat this up with the mournay in a pan right on the stove and I'm going to do is I'm going to go ahead and sauté this, so they have crust. I'm just going to add a little bit of this, together and we’re going to warm this gently as not to break it. So you’ve got good fats in there. Okay, I’ll just let that go by itself, add more heat which on medium.
So we’re going to heat the pan really, really hot and then what the object is—put a crust, a nice caramelization on both sides which is the nice really golden brown. We’ll finish it off in the oven. We just set at 350 and it’s ready to go. The dish is good because like I said the mouth feel, it brings all these simple ingredients together. The bitterness and the set from those, all up from the citrus and everything and then herbs and the Rose Mary and then followed by the rosy sweet fennel and the unions and then get a pesto which is just a fantastic item on any dish, especially when it’s this simple. Olive oil, you know, most people—a lot of people prefer to use something else. We’re not going to put a lot. And sometimes it’s good to put a little butter in there too to give it some more structure because the olive oil will go up pretty quick. So that’s why a lot of people add butter and for flavor obviously too.
So, you don’t take long, so you got to keep your eye on them and that means never turn your back to them. So you see I’ve caramelized them on one side. So now, what we’re going to do is we’re just going to go ahead and turn on the heat and just heat with a glass of wine, just a small one, very good. Always a good sign, I want to sauté it back a little bit. Go ahead and pop it in the oven. And that pretty much takes care of itself. And so, we can start working on with some of the other things. All I got to do is basically heat this up and I can do that right in the sauce actually. So we’ve got the cream, I'm going to go ahead and add caramelized onion, a little bit of fennel and a little of the squash. And even though we’re going to cook it all together, I'm going to kind of just bring out the different once to garnish the plate. That right there is butternut squash. That’s one of my favorites too. I really like acorn. Somebody asked me the other day, they’re like, “Can you eat them with the skin?” I'm like, “Absolutely.”
So how it’s bubbling, it’s starting to thicken as far we want to go with it. If you keep cooking it’s going to reduce and what’s going to happen is this is going to be big mess and we still wanted to have some a little bit looseness to it. We’re also going to hit it with just—just because I don’t drink it anymore, it doesn’t mean I don’t play with it. So it will go just a little bit like that and in the mean time I'm going to come over and I'm going to check on the side, these cakes. There’s the cakes, so what I'm going to do is I'm just going to take a little bit of the sauce and I'm just going to put it a little bit down, all right, just naturally. I'm not going to get too concern, I’ll wipe up that when I get to it but let’s just see how it goes. If not, I will build another one, so I got two.
So we’ve got a little bit of sauce and obviously I'm going to add a little bit more. So we’ll do that, just a little bit. And then what we can do is start building it from the ground up. I like foods—it’s rustic too, people make fun of me all the time. They’re like it’s—they call me kid. They’re always like it’s rustic and I'm like I just—it makes me feel like you’re going to approach the table, you’re going to approach the mean and your guard is down. I mean when you get food like that, I just—it evokes kind of where it’s going to go for me and I like that, I like to feel comfortable that way.
So what I'm going to do is I'm just going to take this nice goodies and I'm going to get some of the sauce off when I don’t want it soupy because I want them to be able to see what they’re eating. I mean you’re not going to overdo it. Let’s go ahead and give them a little pop like that and believe it, once you start eating this, this is going to be really, really rich and really good.
Now what you want to do is you want to just take this beautiful marinade that we’ve made, citrus and we’re just going to just let it—I mean that’s food. So now what we’re going to do is I'm just going to add just a little bit more of red because it’s there. So there’s nothing hard about that guys at all and again I will clean the side of the plate. Then what I would like to do is I like to do just a little bit of new ones, you know, something that people usually think of. So I like to use my salt. We just got a little bit of cinnamon in it and it’s got some other things. So, a little bit salt on top. I like to use a little bit of that, it coincides with the squash and it’s not going to combat with the olives. It’s got plenty of citrus but we’re going to hit it with a little bit more and then we’re going to hit the plate peas too, which is going to bring it all together and just make it this savory wonderful vegetarian dish. So just a little bit of lemon oil and what you want to do is just it gives it a really nice grease and it’s beautiful. And then a little bit of this and you can see where it’s green, so what I’ll probably do is just take it here and just come right off of that line and that’s it. at line. That’s Rustico.
Transcription by:
Scribe4you Transcription Services