MUSHROOM RAGU WITH POLENTA

Now that we are getting some colder weather, o prepare yourself for seasonal recipes.
Autumn, for me is the best time of the year, I like to be in the kitchen, cooking, having a glass of wine and feeding the tribe :).Today's feature is a classic, but it becomes special when you are bringing your personal touch. My son Ravi and I, love to go food shopping an cook together.This time he helped out chopping the mushrooms for our ragu, decent job for a 2 1/2 yo.

So we chopped 1/2 pound of shitake and 1/2 pound hen of the woods, as well 3 pcs of scallions (white part only), half bunch of dill, 1 small shallot. In a small skillet I sauteed the shallot and the scallions, with 2 tbs of butter, then I added the chopped mushrooms, stirring continuously. Ravi added a cup of wine and little sea salt . We simmered the ragu for 1/2 hour, then I removed it from the stove top, adding in the chopped dill and 2 tbs of whipping cream. While the ragu was resting, we put together the soft polenta. In a sautee pan bring to boil 2 cups of water, once is boiling set the pan on the side adding gradually the cornmeal and stirring. Bring the pan back on the stove top, add little cheese, if you wanted, and cook again until the polenta is not watery any more.

Once you are done, plate the dish, decorate it with some scallions, as pictured, then enjoy. We had it as an appetizer, along with a bottle of 2006 Ruché di Castagnolo . This incredible Ruchè has a beautiful ruby red color with violet reflections, and intense aromas reminiscent of violets, wild roses, raspberries and hazelnuts. It has a long lasting aromatic taste with nuances of a velvery ripe apricot, a slightly withered rose and an apple preserved in syrup and honey.

HOLA!

I am just back from Spain, and I can't wait to share with you my

gastronomical experience in Barcelona.

I could say that the restaurant scene over there is very hot, thousands of restaurants are lined up one after the other, offering endless choice of good eats. What it makes it even more difficult is the fact that the neighbourhood places, don't offer menus in English, not even in Spanish, everything is written in Catalan, so good luck Joe!

Our last night there, we've decided to hang out in the hotel's neighbourhood (Eixample), looking for a nice place to have dinner.
We came across to this little place called "The Crown Marine".

I was skeptical in the beginning, because of the English name, but shortly I calmed down, when I've seen their menu (Catalan only), which had a large varietal, mostly seafood.

The Carpaccio de baccalao (cod fish carpaccio), was my favourite, so I couldn't wait to

put it together myself, as soon as I got home.

Beside the really fresh fish, the flavors of the combined black olives coulis, sea salt, extra virgin olive oil and 'agua de tomate" are remarkable.

8 oz of fresh cod fillet

chopped olives

olive oil

chopped tomato

sea salt

pepper to taste

Finely chop the pitted olives and mix them with olive oil .Through a strainer drain the chopped tomato and pass with a spoon as much as you can in a bowl.Layer the thinly sliced cod on a plate, then drizzle it with the stained tomato, as well sprinkle a little sea salt and fresh pepper. Drizzle with extra virgin olive oil and the chopped olives as pictured. The dish is ready now to be enjoyed. We had a nice bottle of Viura, Conde de Artoiz 2007, delicious, crisp and lively white wine from Navarra.