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Poached pear video and interview with Ms. Lair in December's Puget Sound Fresh newsletter, a program of the Cascade Harvest Coalition. If you live in the area, sign up!
"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
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Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!
Danny Jensen at Take Part loves Cookus Interruptus. Read about it!
Cookus Interruptus videos are now regularly featured in Mothering Magazine's "Peggy's Kitchen e-newsletter".
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"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
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New May 09 online interview of Cynthia on Exhale.
Behind the scenes of Cookus Interruptus produced by The Art Zone with Nancy Guppy
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sunbronzedbabe
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Steven Lee
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Yasmine
"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly
"This is exactly what I need! The short instructional videos are fun (and funny!) and the food quickly comes together while life happens..I know from her cookbook that (the food) will be healthy AND full of flavor."
sustainabletable.org/blog
"Your steel cut oats recipe did change my life!"
Julie
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Polenta with Asiago Cheese
Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)
Corn was used as a dietary staple for tribes in North and South America. Today in the US, 3/4 of our corn produced is used for feeding livestock. Polenta is coarsely ground corn meal that is cooked and served as a kind of mush or cooked, allowed to set and then sliced.
2 cups chicken or vegetable stock
3 cups water
1 teaspoon salt
1 tablespoon + 1-2 teaspoons extra-virgin olive oil or butter
1 cup polenta or corn grits
4-6 tablespoons asiago or pecorino cheese
½ cup fresh corn kernels
Extra virgin olive oil
Bring stock and water to boil. Add salt and 1 tablespoon oil or butter. Slowly add polenta, stirring continuously with a whisk. Turn heat to low and continue stirring in a clockwise motion with a wooden spoon for 30 - 40 minutes, adjusting heat to maintain a soft puckering of the polenta. The goal is a smooth and thick polenta that looks creamy, grains are less individual.
Stir in the cheese and corn kernels a few minutes before you pour out the polenta. Lightly oil a pie plate or 8x8 baking dish. Pour polenta into pan and smooth the top. Polenta must be completely cooled to set properly.
Serve polenta at room temperature or re-heated. To re-heat, preheat broiler. Brush top of polenta with a little olive oil and broil 3 minutes. This re-heat may also be done on a grill (yum).
Preparation time: 50 minutes plus cooling time
Makes 8 slices
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2 Comments: |
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Jerry Hallberg
I'm taken with your show. It all started when my husband heard your interview on Seattle public radio (KUOW/KPLU?). Our first recipe was red soup, a nice way to take the chill off.
Here's my burning question: Where's Joaquin?
August 10, 2009, 8:27 am
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Sally Gore
Cooking up Cynthia's wonderful recipes in the great outdoors! Our videos are no match for yours, but still we had fun and the polenta... FANTASTIC! Thank you for the recipe!
(http://www.youtube.com/watch?v=RAeLOihPCXQ)
August 16, 2009, 7:14 am
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