This is Part 2 to Threading Polenta in Little Italy.
Kind of a mish-mosh of a title, but I forgot to show you what Carolyn did with the leftover polenta. And, as promised, I wanted to show you the 2 delicious bruschettas we served with cocktails — and a Creme Brulee she talked me into making. My first ever! I was surprised how simple it was…though it took 3 sets of hands at different stages. One stirred, one whisked and one torched.
Once the leftover polenta cooled, it was cut in cubes and fried with a little butter, olive oil and diced onions. It was very tasty when it crisped up and took on the flavor of the onions…and I guess the butter and oil.
Carolyn followed a recipe that called for marinating beefsteak tomatoes with olive oil, fresh herbs and a little lemon juice before roasting them in the oven. They were the topping on toasted Italian bread that had been layered with seasoned ricotta cheese and a slice of proscuitto. The finishing touch was a drizzle of olive oil and lemon juice. Really delicious — soft and creamy, salty, sweet, and acidic. A perfect combo!
I was asked to make my brussel sprout bruschetta. She even had my recipe printed out for me. Good thing because I never remember what I do from time-to-time.
And then came the dessert preparation. Now I’m no baker or dessert-maker, as you probably know; but Carolyn really wanted Creme Brulee and she wanted me to take it on. And to follow a recipe! I selected a “Chocolate Expresso” recipe from “Elegantly Easy Creme Brulee” by Debbie Puente.
I’m one of those rare birds that doesn’t particularly like Creme Brulee, but this one was delicious – and I don’t think it’s because I had a hand in making it.
I had such a good time shopping, cooking and eating with my beloved friends in NY!
Next Up: A few off-the-radar restaurants.