Dining with Neighbors | Date Night!
And just like that… it is already January 30th! I woke up this morning and was suddenly worried that there hasn’t been enough down time from the holidays yet, and here we are already overwhelmed by the flowering hearts, everywhere. Blink too soon and Valentines Day will most certainly leave you behind. So, I thought to myself “no need to fret… take your probiotic and down your coffee, because it’s time to get ready for the 14th.” February 14th, that is.
Let me first start by raving that Neighbors now has one of my favorite liquid probiotics, Bio-K Plus Extra. This probiotic has been a favorite of mine since I was postpartum with my second child, almost seven years ago. It is tried and true and most importantly, effective! It has been remarkable for my whole family, so I try to pick them up quite often. Made in Canada, Bio-K holds a higher standard than some of its US counterparts. Honestly, I love how gently effective and tasty it is, as sometimes liquid probiotics can lean towards a chalky/slimy after taste. The one that I picked up last week is part of their new “extra” blends. This one supports your cognition, and the peach & turmeric flavor is unbeatable. I highly recommend it if you are looking for a new probiotic to add into your routine, if you’ve recently gotten off of any hard medicines or antibiotics, and certainly if you are looking for an extra oomph of brain health. Unless you are familiar with taking probiotics, I suggest that you either quarter, or halve, the amount per bottle (which is the usual serving) until you figure out the right dosage for you and how it makes you feel. Remember, one size does not fit all, when it comes to your health and supplements. So, if you are looking for a little something extra to add into your day to day, check out Bio-K Plus Extra, at Neighbors. It’ll certainly have you feeling a little “extra,” in a very good way.
Now you could always give your valentine a box of probiotics… honestly, I think I would be into it myself. But if you are looking to head towards a more traditional route with dinner at home and a side of “Netflix and chill,” then I got you covered too.
I wanted to play around with something a little unexpected. The classics always make for a delicious meal (think pasta pomodoro, steak and frites, or breakfast for dinner… all of which could get picked up at Neighbors), but I thought let’s play with our food this time around. This winter has been cold, wet, gray, and… cold! Personally, I am looking for something new and playful to throw into rotation, soon.
“Creamy Herbed Polenta Board with Caramelized Umami Mushrooms,” has entered the chat! I love that this recipe can easily be personalized with your favorite herbs and mushrooms of choice, is easy to make as it whips up quite quickly, and best of all is such a moment on the table. This is a dish that would pair beautifully with any of their Argentine wines as the reds, or whites, wouldn’t overpower and would complement the creamy nuttiness of it all. Whether you will be hosting a galantine’s fete or are gearing up for a romantic dinner for two, or if you’re celebrating round the dinner table with your littles; this invitingly playful dish will leave you satiated and amazed.
Check out the recipe below and don’t forget that you can pick up all these ingredients and more (bottle of wine, anyone?) at your favorite Leesburg market, Neighbors. Happy Valentine’s Day and keep it playful!
Salud!
Creamy Herbed Polenta Board with Caramelized Umami Mushrooms (4-6 servings)
Creamy Herbed Polenta
1 C. Bob’s Red Mill Gluten Free Polenta
3 C. Water
2 C. Milk
4 Tbsp. Butter, cubed
½ C. Andrew & Everett Shredded Mozzarella Cheese
½ C. Finely Chopped Herbs (you may use what you prefer but I will be using mix of basil and fennel tops)
Salt & Pepper
Directions:
In a large pot, bring your liquids to a boil.
Once the pot comes to a running boil, add a nice seasoning of salt, and mix in your polenta. You are going to want to stir vigorously while also adding a few cubes of butter at a time. It is important not to skimp out on the “vigorous stirring” as this will begin to whip in air into your mixture, creating a beautifully velvety texture.
Reduce heat and immediately fold in any remaining cubes of butter along with your cheese and herbs. It is important to do this while the temperature is still high but reduced, as you are looking to maintain the creaminess of it all, rather than burning your mixture. Season to taste with your salt and pepper.
Leave the polenta over medium low heat for another 20-30 minutes, or until the grains feel less “grainy” and more cohesive. (Should your mixture seemingly dry out a little, simply add more butter, but if cracking then you want to add in more warm milk and remove from the heat entirely.).
Once you are ready to serve, (and once your mushrooms are ready as well), pour the entire mixture onto your serving board, leaving a large “well” for your mushroom mixture to sit on.
Caramelized Umami Mushrooms
2 Bags of Neighbors Cremini Mushroom
2 Tbsp. of Tamari Seasoning
1 Pinch of Chili Flakes
1 Tbsp. Tomato Paste
½ C. Red Wine (whatever you’re having that night, works perfectly)
1 Tbsp. Butter
Extra Virgin Olive Oil (I prefer the GRAZA “sizzle”)
Salt & Pepper
Directions:
Clean your mushrooms with a damp/dry kitchen towel. You are only looking to remove any larger or loose debris/dirt from the caps. Do not clean them under water as they will not crisp after.
Slice your mushrooms, (caps and stems), into thin slices. Heat a large pan over medium high heat and drizzle with some olive oil.
Once the oil begins to ripple a bit you know your pan is ready for your mushroom slices. Add in your mushrooms and be sure to not crowd them. Season your mushrooms with salt and pepper, tomato paste and some chili flakes.
Again, make sure not to crowd your mushrooms. Pay attention to the heat as well. You are looking to create a golden crisp effect, not slimy and pale or charred and black. It is important to also note that the sugar in the tomato paste can also cause the mushrooms to burn quickly, which is why this step is so important. Adjust your heat as needed and once you see that they are beginning to crisp up begin to agitate them around the pan.
Once both sides seem to have become golden and crisp, add in the tamari seasoning to begin your first deglazing. While the mushrooms are absorbing the tamari, scrape off all the bits from the bottom of the pan and allow to simmer for five minutes.
After the mixture has become more fragrant and thicker in consistency, add in your wine, and deglaze, again. Bring to a second simmer and top off with butter, this will give the sauce more viscosity and gleam.
Once you have reached this stage, take your mushrooms over to the polenta board and serve within the well you made. Enjoy immediately!
Anna’s Wine Picks!!
“Boden Young’s Cab Franc + Petit Verdot” Came to mind immediately while I as drooling over Sharon’s recipe!! A red decadent enough to stand up to the meal while slipping down to easily due to the balanced minerality. Perfectly accompanies the iconic trio of salt herbs and cheese. Need a more cost effective red for the recipe?
ENJOY<3