Recipes: Soft, delicious food

For reasons that would only bore you, the Culinary Muse unexpectedly had to come up with some clever ways to turn delicious food soft this past weekend. Or, to put it a better way, to make soft, delicious food.  No nasty gelatin desserts, thank you.  And milk shakes, while delicious, would even get old.  Given that I had done a big ‘get ready for a weekend of cooking’ shopping the day before, I had lots of food to work with.   Luckily I had friends who pitched in to cook while I dictated recipe ideas and instructions.

Saturday morning breakfast:  Polenta made with half and half.  When you are feeling rotten, you need the ultimate in comfort food.  Heat 2 cups of half and half to simmering.  Gradually add 1 cup polenta.  Whisk until thick and cooked through.  Serve with brown sugar swirled in.

Saturday lunch:  By now, I needed a little protein.  Egg salad!  Three eggs, hard-boiled and grated fine, mayo, Dijon mustard, Maldon sea salt, freshly ground Tellicherry Black pepper.  Stir together.

Saturday dinner:  Broccoli.  Kendall Farms Crème Fraiche.  Of course you know where I am going with this.  Steam 1 pound broccoli florets until just tender.  Place in food processor.  Slowly add whole milk until a thick paste forms (remember, this is soft food).  In a large saucepan, melt 2 T butter.  Sauté one crushed clove of garlic for 1 minute.  Add broccoli mixture and heat through. 

Remove from heat.  Stir in one half cup Kendall Farms Crème Fraiche.  Season with Maldon sea salt and lots of freshly ground Tellicherry Black pepper.  Top with sliced hard-boiled egg on top.   

Stay tuned for more soft ideas.....Do you have any of your own that you could offer to help the muse out?

Comments

[Karletta]

Dear Kathy and Amy,

Great ideas! I am going to do the pate today with Saag's liverwurst. Did mashed potatoes with lots of grated parmesan and creme fraiche last night. Delicious!

Thanks so much....

[Amy]

Mmmmm mashed potatoes! Flavored with any number of things. I like parmesan and green onions but a little truffle oil ain't bad either.

Other favorites--black bean soup, couscous pudding, and pureed frozen bananas and strawberries.

[Kathy L.]

#1. Gotta have chocolate! Chocolate mousse, that is.

#2. Found a simple recipe, buried deep somewhere in eGullet that I want to try:
Equal parts cream cheese and good liverwurst. Puree (process)with an adequate quantity of sauteed mushrooms and a little bit of sherry. Chill. Spread on .... Oops, forgot the strictures of the day. My favorite liverwurst is Saag's pistachio. Mmmm, mmm, liverwurst; poor man's pate, spicier than french pate in my experience.

I hope you regain the ability to chew very soon!