Wednesday, March 31, 2010


Grilled polenta cakes, cardoon puree, caramelized onions and carrots. In cute little stacks like napoleons.


Lexy and Jared said...

Yowza, this sounds delicious. And I've observed your plating skills, so I'm sure it looked delicious, too. I sure miss thee, RG.

squadratomagico said...

What are cardoons, anyway? It's a very attractive vegetable name: sounds sort of like a tropical archipelago, no?

"I shall be summering in the Cardoons this year."

Lisa B. said...

oh my hell, cardoons!

like napoleons!


Renaissance Girl said...

Squad: related to artichokes, artichokey in flavor and celeryish in look. Though mine were a bit bitter tonight--I think it's too late in the year for them. Also, I roasted them instead of parboiling, which was a mistake. I tried to temper the bitter with a balsamic reduction and parmesan, and that helped, but the dish wasn't as spectacular in taste as it was in appearance.