I am newly addicted to podcasts. Call me a tech dummy, but I didn’t really get the whole “podcast” thing until recently. Well, I am certainly making up for lost time; devouring every interesting story or inspirational talk that my iTunes store has to offer. From many moving Ted Talks to reassuring self-help lectures, and serene sermons from enlightened spiritual gurus, I am constantly now bettering myself as I hike, shop, and especially as I drive.
A favorite, calming, and entertaining food-focused podcast that I typically listen to while navigating the heckish Bay Area interstates is called The Splendid Table from American Public Media. The host is charming and knowledgeable without being stuffy or sounding like a snobby, foodie, know-it-all. Topics and guests are always interesting and range from a chat about the cuisines of each region of Thailand with chef Andy Ricker of my favorite Pok Pok, or how food, dining, and taste work on the International Space Station with a food-obsessed astronaut. No matter what the content, the show is immensely informative and a peaceful, simple way to become more knowledgeable in the ever-changing and growing world of food.
Best thing I ate this week: Polenta with rabbit
A recent two-hour brunch at the girl and the fig yielded many ‘mmms’ and ‘oh mys’ from my ravenous dining companions. Crisp, livery, chicken livers were scrumptious, especially when eaten with the runny yolk of the fried egg that was ingeniously perched on top. A little casserole of roasted Brussels sprouts were all cozy and fall-like with the addition of fatty bacon lardons and wedges of caramelized apple. A dessert of dense chocolate pudding, layered with salty caramel was an over-the-top finale, particularly with an inspired final addition, a towering crown of sugary, blackened meringue.
Everything was super yummy that whole sun-filled morning, although nothing was more happy dance-inducing than an appetizer of crazy-creamy polenta, studded with ribbons of unctuous, buttery, slow-cooked rabbit. The dish arrives in a charming miniature canning jar, the cheesy polenta hiding the surprising, golden meat. Topped with a spoonful of herb-laden pistou, it quite simply might be the ideal winter meal.
Must-have ingredient: rabbit
Speaking of rabbit, I think we should all be eating more of it. It’s delicious. It’s simple. It’s utterly sustainable. It is almost downright chicken-y. But, better. It’s the other, otherwhite meat. Ok, ok…I know. The first time I picked up a whole rabbit at the market, I was a bit freaked out. There, on my cutting board, was Peter. Or Bugs. Or even the big guy, Mr. Easter himself. But, people…it is food. Get connected to it. It is not merely a slab of something on styrofoam. Next time you’re at the market and thinking, oh my…chicken again. Think again and say tonight’s the night: rabbit it is. Find it locally at Sonoma Market.
What I am sipping: Campari
I am definitely the outdoorsy type. Mostly in that I enjoy eating outdoors, and more often drinking outdoors, if I am being completely honest. A quiet lounge chair by the pool or a charming sidewalk cafe with plenty of people watching are both favorite opportunities to while away an afternoon with a festive – not always, but commonly alcoholic – drink in-hand. Often times, if the weather is warm, the day calls for one of my preferred go-to summery drinks, a Campari and soda. This strangely warm, glittery weather we’ve been experiencing lately just so happens to be the ideal Campari-drinking weather.
This dazzling, bright red apéritif was first concocted in 1860 by a fourteen year-old, Italian, “master drink maker” at the famous Bass Bar in Turin. His original recipe, which continues to be kept under lock and key, contained more than sixty natural ingredients including herbs, spices, barks and fruit peels, not to mention the cochineal insect that gave it its color, and still does.
Everything about sipping an apéritif is right up my alley. They’re meant to stimulate the appetite, which when you tend to eat as often as I do, can be greatly appreciated. Due to it’s low alcohol content, a gal can enjoy several without the guilt of, say downing three margaritas. Campari has this elusive, sort of exotic, bitter-herbal flavor, which is slightly tamed and completely refreshing, when served over tons of ice – crushed if you’re lucky – sparkling soda water and a generous slice of orange. Be sure to use a slice of orange. If you haven’t ever ordered one, don’t waste another minute and pop into your favorite outdoor café. I adore the sidewalk seats at the Swiss Hotel or on Murphy’s patio – and order a Campari and soda before this summery weather slips away. Because then, it’s Sherry-drinking time!
Foodie trend alert: food and drinks in jars
I love, love, love jars! I love them, I truly love them. No matter what you put in a jar, presto: immediate cuteness. No wonder I am a jar hoarder. (Bottles too, but that’s another story.) I simply cannot throw out a jar…something can go in there, for sure. I heart things in jars, and restaurants are definitely beginning to show the lowly jar some love. Locally, appetizers and desserts arrive in European-style canning jars at the girl and the fig, wine arrives, appropriately enough, in teeny Mason jars at the Fremont Diner, and fancy terrines of both salmon and chicken liver are jarred even at swanky Bouchon. When planning your next picnic, hike, or dinner party, consider ditching that boring bowl and embrace the “serve it in a jar” trend.
Braised Rabbit with Polenta
Recipe inspired by the girl and the fig. Serves 6
- 1/4 cup olive oil
- 1 large onion, sliced
- 2 slices bacon, diced
- 3 bay leaves
- 4 fresh sage leaves, chopped
- 1 teaspoon fresh rosemary, chopped
- 4 whole cloves
- 1 rabbit, 3 1/2 to 4 pounds, cut into 6 to 8 pieces
- Kosher salt
- Freshly ground black pepper
- 1 cup dry white wine
- 2 cups chicken stock or canned chicken broth
In large casserole or Dutch oven, over medium-high heat, heat olive oil and add onion, bacon, bay leaves, sage, rosemary and cloves. Saute, stirring constantly, until onion is wilted, about 4 minutes. Season rabbit pieces with salt and pepper. Add rabbit to casserole, and saute until lightly browned, about 3 minutes per side. Add wine. Stir, scraping bottom of pan. Add stock. Simmer partly covered until rabbit is cooked, about 40 minutes. Remove rabbit pieces to a platter, and keep them warm. Strain sauce, and return it to a clean pan. Bring it to a boil, and reduce for 5 minutes. Adjust seasonings. Pour sauce over rabbit, and serve with soft, creamy polenta.
Note: you can pull the meat off the bones and add to finished sauce if you prefer.
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