Story by Estella Tullgren | Photographed by Deb Peterson. M! April/May 2011.
Writing a food column—a dream come true for me. But where do I start? Some of my recipes I have had for years—some scoured from magazines and cookbooks, Food Network, word of mouth, or given to me by a friend. My sister Irene uses the adage that if you have been given a recipe, it becomes yours after two years—then you can change it to your own liking. I like that philosophy.
Since this will be a spring issue, Deb asked me to think “springtime ideas.” That sent the wheels turning. Thoughts of planting an herb garden, a special Easter dinner, asparagus recipes – just to mention a few. I decided to share a few recipes with my favorite herbs: basil, rosemary and mint. With the topic in mind, here are some of my “go to” recipes in hopes that you will be pleased!
What better way to greet someone at the door than with a special cocktail. Limoncello Lemonade has become a favorite in our house. I prefer to make this by the pitcher! It can be alcoholic or not. Limoncello is an Italian liqueur with a wonderfully refreshing taste.
BELLA’S LIMONCELLO LEMONADE
Makes 4 10-oz. drinks
½ cup frozen lemonade concentrate
¼ cup fresh mint leaves
1 tablespoon fresh lemon juice
1 cup Limoncello Liqueur
2 cups club soda (add this right before serving)
Muddle* the first three ingredients in a glass measuring cup and pour into your serving pitcher. Add the liqueur and club soda. Stir. Serve over ice. Garnish with lemon slice or sprig of mint.
*Muddle means to use a wooden spoon handle to crush the mint with the other ingredients—the crushing action releases the mint’s natural oils.
A great little snack to go with this cocktail are light and flaky Brie Crisps. These are easy to make and a wonderful yummy to keep in the refrigerator—just slice and bake for 10 minutes.
BELLA’S BRIE CRISPS
1.5-2 dozen wafers
4 ounces brie, rind removed and room temp
1 stick unsalted butter, room temp
2/3 cup flour
½ teaspoon salt
pinch of cayenne pepper
In food processor, cream brie and butter until creamy. Then add flour, salt and cayenne pepper. Pulse until a ball forms…if it doesn’t, add another tablespoon of flour. Form into a 2” log and wrap in plastic. Chill overnight.
Slice into ¼” slices and bake at 400 degrees 10-12 minutes. Then leave on cookie sheet for 1-2 minutes before removing. Best when served warm right out of the oven.
For those of you who are bleu cheese lovers, this is a must for you to try. Even my sister who is not a fan of bleu cheese thought this was an amazing appetizer to spread on a pita chip or toasted baguette slice.
BELLA’S BLEU RIBBON DIP
Makes about 1.5 cups
8 ounces bleu cheese, crumbled
2 cloves garlic, minced
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
½ cup chopped red onion
½ cup minced fresh parsley
¼ teaspoon freshly ground black pepper
Combine all the ingredients in a medium bowl and spread into a shallow serving dish. Refrigerate for at least 1 hour or up to 2 days. Serve with baguette slices, crackers, or fresh vegetables.
I can’t help but double this recipe every time I make it—it is a favorite of mine.
BELLA’S MOST FAVORITE PASTA OF ALL
Serves 4
Now for our family “go to” pasta dish. We have this at least every couple of weeks. Our cousin Susie Norys in Fayetteville prepared this years ago and it is irresistible. My friend Marge Johoske in Mountain Home and I used to know when the other one had been to the grocery store because there would not be a single container of basil left. Now I love it that basil comes in big plastic containers.
Ingredient portions can be increased according to your taste.
In a large bowl toss the following ingredients:
2-3 large tomatoes, chunky chopped
2-3 cloves garlic, minced
¼ cup olive oil, increased to 1/3 if desired
Sea salt and ground pepper, to taste
10-12 basil leaves, chopped coarsely
1 round of brie, outer skin removed and chopped into chunky pieces
Meanwhile, prepare one box of bowtie or penne pasta according to package directions. Drain and then add to above mixture. Toss. Hot pasta will help melt brie.
Note: Garnish with shaved parmesan. If you want more tomatoes, add more tomatoes; same with garlic.
I just knew that I wanted Deb to try these Polenta Triangles—the combination of fresh rosemary, crushed red pepper flakes and garlic make this a fabulous side dish. Try these with a favorite marinara sauce, braised short ribs or the way I like them best—just plain. You’ll love the texture—soft and creamy on the inside and crispy on the outside. This recipe came from Ina Garten on Food Network.
BELLA’S ROSEMARY POLENTA TRIANGLES
12 servings of 2 triangles
1 stick unsalted butter
¼ cup olive oil
1 tablespoon minced garlic (approx. 3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 cups chicken stock, preferably homemade
2 cups half-and-half
2 cups milk
2 cups cornmeal
½ cup good grated Parmesan
For frying: flour, olive oil and butter
Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt and pepper and saute’ for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil.
Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the parmesan.
Pour into a 9x13x2 inch pan. Smooth the top and refrigerate until firm and cold.
Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly with flour. Heat 1 tbsp. olive oil and 1 tbsp. butter in a large saute’ pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil as needed. Serve immediately.
M!
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