Tuesday, April 19, 2011

Recipe: Baked Chickpea Polenta + Ramp Arugula Pesto

We had so much fun at the Blog Pantry event last night, held at Kitchen in the Market. Thanks for coming out and seeing our new space! Here are the recipes from our demo. All ingredients were purchased at Midtown Global market!

Baked Chickpea Polenta
adapted from Robin Asbell’s cookbook, New Vegetarian, Roman Chickpea Gnocchi

2 tablespoons butter
3 cups whole milk
2 cups garbanzo flour (or sub 1 C for 1C coarse corn meal)
1 teaspoon salt
2 large eggs
1 cup Parmesan cheese
1/4 cup parsley, minced

Preheat oven to 425°F. Line a half-size baking sheet with parchment and grease with 1T butter
-Place flours in a large stainless steel bowl and fit over a pan filled with 2” water (forming a double boiler)
-Gradually whisk in milk until smooth
-Bring water to a simmer, place bowl on top, add 1T butter and salt
-Stir occassionaly until thickened (about 5-8 minutes)
-Remove from heat. Whisk in eggs, Parmesan, and parsley
-pour into baking sheet; let cool 30 minutes to 1 hr
-Pre-heat oven to 425˚
-Bake polenta for 20 minutes or until firm, and golden
-allow to cool slightly
-invert and cut desired shapes
-serve warm or cold

Ramp + Arugula Pesto
makes approx 1 1/2C

4 ramps (wild leeks), root end trimmed
2C arugula
1/2C parsley
juice of 1 lemon
1C grated parmesan cheese
1/4C sunflower seeds
olive oil

-place all greens + herbs in bowl of food processor; pulse to chop
-add lemon juice, sunflower seeds + parmesan; pulse to incorporate
-with processor running, gradually add olive oil to desired consistency
-season with salt

No comments:

Post a Comment