Asiago Cheese, Polenta and Mushroom Pie

My friend Michele Muska sent me this book as a get well wish, for when I had an ankle replacement earlier this year.  Her pie is on the cover.  The book is "Where Women Cook: pie ography."  by Jo Packham.  The basis of my recipe was from Page 42 "Tomato & Caramelized Onion Pie.  I can't eat tomatoes, so I improvised a bit.

One sweet onion, chopped

about 3T of olive oil in a pan, add onions and cook, till the onions are golden.  To caramelize, add a teaspoon of sugar and a tad of butter, and stir.

Cooked Polenta (the entire package) from Trader Jose, and a bag of Crimini mushrooms

Have you seen this butter in stores?  Tuscan style.  I use it in very small quantities, for added flavor

Asiago cheese, grate, or chop up into small pieces and set aside

Using a potato masher, mash the polenta, add a touch of water, and microwave it about 1 minute, then check to see how it is sofening up. You want it sort of soft.

To the onions, add the Crimini mushrooms and sautee

Yum, chopped garlic, all ready to go.  I used about a tablespoon

And instead of using a pie dish, I used a 9x13 glass pan.  I sprayed the bottom of the pan with PAM olive oil spray.  Line the bottom of the pan with the Polenta

Mushrooms and onions, and I added a few strips of pre-cooked bacon that I chopped up.  You can leave this out, if you are going for a vegetarian dish

Add the onions and mushroom mixture to the top of the polenta

Then spoon the Asiago cheese on the top

Cook in the oven at 400 for about 25-30 minutes.  Serve hot.

Tilapia with Blood Oranges, baked sweet dumpling squash, and salad

I love blood oranges.  Everything about them speaks to me:  the rich variegated color of the skin, the deep red-orange of the flesh, the aroma.  I spotted a display in Central Market and had to bring some home.  Now, what to do with them?  I love slicing the top off and baking them.  For this meal I decided to see how they performed alongside fish as an accompaniment.

Ingredients:
4-6 tilapia filets
grapeseed oil
salt and pepper
curry rub
1 tablespoon butter

Zest the blood orange and chop zest coarsely.

Slice the orange in thin cross-sections

Add oil and butter to pre-heated pan (medium heat)

Place tilapia in pan with one orange slice under and on top of each filet.

Season with small pinch of curry rub, salt and pepper.

Cook approximately 3-4 minutes on each side.

Turn carefully by using two spatulas:  one on top to stabilize the orange slice and prevent breaking the filet, and one underneath.

Sprinkle zest over turned filets.

Turned filets

Side dishes:

Roasted sweet dumpling squash & arugula salad with sauteed onions & mushrooms

here is a sweet dumpling squash (I'd never seen one before)

A deeper orange than a pumpkin, and  a tougher skin

It tastes like a blend of pumpkin and acorn squash.  Very tasty!

Cut squash in half and scoop out the seeds and pulp

Turn face-down in baking pan (use a pan with a lip, as the squash emit a lot of juice during roasting) lined with parchment

Roast @ 350 degrees for 30-40 minutes.  Check skin for softness.

When soft, remove from oven and allow to cool.

Scoop squash out of skin and into a serving dish.  Use a fork to mash, or serve in loose chunks.

I serve the squash with a small dollop of butter, salt and pepper.

Saute sliced mushrooms, shallots, and scallions in small amount of olive or grapeseed oil until 

mushrooms are brown and onions are slightly caramelized.

Remove from pan and allow to cool slightly.

Dress salad greens with vinaigrette, then top with onion-mushroom mixture.

This meal is a beautiful, healthy, colorful feast for the eyes and the palette.  Enjoy!