To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.
Rosemary Balsamic DressingPrep Time: 10 minutes
Makes 1 ½ cups
1/3 cup balsamic vinegar 1 teaspoon fresh lemon juice
1 egg or 2 tablespoons egg substitute ½ cup sunflower or safflower oil
2 tablespoons fresh rosemary, minced ½ cup olive oil
2 tablespoons fresh flat leaf parsley, minced salt, fresh ground black pepper
Combine all ingredients except the oils in a container or a food processor and process 1-2 minutes. With processor running, slowly add the oils until the dressing thickens and is well blended. If necessary, thin the dressing with a small amount of water or additional balsamic vinegar.
Whether you are planning a picnic in the park, a beach party or a backyard BBQ, we all look forward to the festivities and feasting on our summer favorite foods. We can also make this day of celebration a fun and healthy one by making the right food choices.
In large skillet, heat oil over medium heat. Add onions; season with salt and pepper. Cover and cook about 5 minutes or until onions are soft but not colored. Stir in dried plums, raisins, vinegar, sugar and ginger. Cook, uncovered, about 15 minutes or until onions are completely soft and compote is golden brown. Keep warm or store in refrigerator and heat in saucepan over low heat when needed. Grill salmon over gas or charcoal grill until a sharp knife feels no resistance when pushed into the salmon. Serve with compote on the side.
One of the most exciting new recipe collections is Lourdes Castro’s “Latin Grilling,” which culls everything from Patagonian asado to Yucatan barbecue, with a particularly strong offering of South American sauces and condiments. Castro’s Argentine Chimichurri shows why the simple mixture of chopped parsley and oregano with vinegar and red pepper flakes is a classic. But it’s her Spicy Yellow Chile Sauce that’s most worthy of a seat at the picnic table. The creamy, blended sauce combining turmeric, onion and habanero chile has enough heat to spark a small firestorm. Try finding that in a bottle.
2. In a large bowl, combine meat, salt and black pepper. Shape mixture into 4 equal balls. Press 1 cube of Gorgonzola cheese into the center of each ball, covering cheese completely with meat. Shape balls into patties, each about 1 inch thick.