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How to make grain less boring? Add lots of fat.
This week's Resolution Recipe: Escudilla de Mijo (Millet Polenta)
Diego Granado, Libro del Arte de Cozina, 1599; translated by Robin Carroll-Mann
To make a dish of millet, or of chopped panic-grass, take the millet, or chopped-panic grass, clean it of dust, and of any other filth, washing it as one washes semolina, and put it in a vessel of earthenware or of tinned copper with meat broth, and cause it to cook with stuffed intestines in it, or a piece of salted pig's neck, to give it flavor, and when it shall be cooked, mingle with it grated cheese, and beaten eggs, pepper, cinnamon, and saffron. (You can also cook the said grains with the milk of goats or cows.) And after they shall be cooked with broth, letting them thicken well, they shall be removed from the vessel and shall be left to cool upon a table, or other vessel of wood, or of earthenware, and being quite cold, they shall be cut into slices, and shall be fried with cow's butter in the frying-pan, and serve them hot with sugar and cinnamon on top.
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ldyanna:
1 cup hulled millet, washed and soaked for 1 hour
3 cups broth (I used chicken stock)
2 Tbsp salt
1/2 cup grated parmesan
1 Tbsp pepper
butter for frying
Drain the millet and add broth and millet to a big pan. It will swell up about three times its original size. Cover with a lid and simmer for about 20 minutes. Stir occasionally. After 20 minutes check to see that the millet is soft. If not, add a little more liquid and cook until the millet is soft and has popped. Remove from heat and stir in the cheese, salt and pepper. Mold into a loaf pan and refrigerate. Once the millet is cold, slice and fry in melted butter (for about 5 minutes per side, until it browns). Serve warm.
What worked: I'd seen/helped cook this at Jingles, but I hadn't made it before. It was tasty again, and went fairly well with Lamb Shanks Toulouse on a cold night.
What didn't: There are a couple quibbles I have with the redaction (how long to fry is omitted, heat levels, what happened to the cinnamon and sugar?) I used white pepper, which made it a bit too peppery on its own. Under the lamb & sauce the problem disappeared though.
Will I make it again? Definitely.
Diego Granado, Libro del Arte de Cozina, 1599; translated by Robin Carroll-Mann
To make a dish of millet, or of chopped panic-grass, take the millet, or chopped-panic grass, clean it of dust, and of any other filth, washing it as one washes semolina, and put it in a vessel of earthenware or of tinned copper with meat broth, and cause it to cook with stuffed intestines in it, or a piece of salted pig's neck, to give it flavor, and when it shall be cooked, mingle with it grated cheese, and beaten eggs, pepper, cinnamon, and saffron. (You can also cook the said grains with the milk of goats or cows.) And after they shall be cooked with broth, letting them thicken well, they shall be removed from the vessel and shall be left to cool upon a table, or other vessel of wood, or of earthenware, and being quite cold, they shall be cut into slices, and shall be fried with cow's butter in the frying-pan, and serve them hot with sugar and cinnamon on top.
Redaction by
ldyanna:1 cup hulled millet, washed and soaked for 1 hour
3 cups broth (I used chicken stock)
2 Tbsp salt
1/2 cup grated parmesan
1 Tbsp pepper
butter for frying
Drain the millet and add broth and millet to a big pan. It will swell up about three times its original size. Cover with a lid and simmer for about 20 minutes. Stir occasionally. After 20 minutes check to see that the millet is soft. If not, add a little more liquid and cook until the millet is soft and has popped. Remove from heat and stir in the cheese, salt and pepper. Mold into a loaf pan and refrigerate. Once the millet is cold, slice and fry in melted butter (for about 5 minutes per side, until it browns). Serve warm.
What worked: I'd seen/helped cook this at Jingles, but I hadn't made it before. It was tasty again, and went fairly well with Lamb Shanks Toulouse on a cold night.
What didn't: There are a couple quibbles I have with the redaction (how long to fry is omitted, heat levels, what happened to the cinnamon and sugar?) I used white pepper, which made it a bit too peppery on its own. Under the lamb & sauce the problem disappeared though.
Will I make it again? Definitely.