Bookmarks for 10th February 2013

These are my saved Pinboard links for 10th February 2013:

  • Cheesy fried Polenta Wedges with Spicy Eggplant Stew recipe from Food52 – I once dated a guy who said he didn't eat vegetables. Being vegetarian it was a little hard for me to think of something to make him for a dinner date. I went with one of the heartiest dishes I could think of and he loved it! The combination of spice, cheese, veggies and carbs are perfect for chilly date nights 😛 Note: The polenta does need a few hours to cool so you can do this a few hours to a day before making the stew.
  • Buttery Breakfast Fried Polenta Slices recipe from Food52 – My mom made this simple breakfast all the time when I was a kid, and it was one of my favorites! The outside is crispy and buttery, and the inside is creamy and soft. Topped with warm maple syrup, these are better than pancakes any morning of the week!
  • Parmesan Polenta Steaks with Tomato-Basil Salad and Crispy Prosciutto recipe from Food52 – This dish is modeled after one I enjoyed during a leisurely three-hour lunch at 'inoteca in New York City: an elegant, beautifully fried polenta steak piled high with delicately shaved summer squash, fresh corn kernels, and julienned basil. Normally I’m not a huge fan of combining a piping hot protein straight out of the oven with a cold, raw topping. But the quality of the summer vegetables made them perfectly crunchy and vibrant, and they complimented the creamy, sharpness of the Parmesan polenta and the salty, smokiness of the crumbled speck on top. I've made the corn and squash optional here since they are out of season, and the salad is just as delicious with juicy tomatoes, mozzarella, and basil.
  • Polenta Chips with Gorgonzola Sauce recipe from Food52 – This is a great finger food for a party. Use cooked hard polenta to make the chips, fry them until very crispy and serve with a Gorgonzola sauce. And just see them disappear!
  • Three Cheese Baked Polenta recipe from Food52 – The three cheeses in this baked polenta make it rich and decadent. It's a great way to use leftover polenta too, if there is such a thing.
  • Polenta with spicy meatballs and sautéed mushrooms recipe from Food52 – Polenta and meatballs with tomato sauce are a favourite food for my grandchildren. When I cook this recipe I try to make a version for the adults and normally I add mushrooms, preferably a mixture of wild ones. When making meatballs I alwaysy make a big batch so I can freeze part of them. As I can make everything in advance, all I have to make is the polenta before the meal, so it's quick and easy. The meatballs can also be replaced by a Bolognese sauce.
  • Madhur Jaffrey’s Stir-Fried Cabbage with Fennel Seeds recipe from Food52 – Maybe the mistake we're making with cabbage is that we cook it to death or don't cook it at all. By skating somewhere down the middle, Madhur Jaffrey's stir-frying method crams in an incredible amount of flavor in very little time. Note: If you can't find garam masala, you can make your own with Jaffrey's recipe, or approximate it with pinches of ground cardamom, black pepper, cumin, cloves, nutmeg, and cinnamon.
  • tominsam/dropbox-tools · GitHub – A collection of little utilities I'm building as and when I need them to fix things that are wrong with my Dropbox. Dropbox is great and I could not live without it, but this is the Real World and things break.

    Just to be clear – you should NOT use these tools without reading and understanding them. They're 30 lines of code each, and full of comments, but they perform potentially destructive changes to your Dropbox folder.

  • Roole – Roole is a language that compiles to CSS.

    It drew many inspirations from other CSS preprocessing languages like Sass, LESS and Stylus.

    The most unique feature of Roole is that it has vendor prefixing built-in, so the language stays dead simple yet being able to prefix some extremely complex rules transparently.

    Roole is implemented in JavaScript, so it can be run both on the server side (via node.js) or in a browser.

  • A Lakeland recipe for Tom Yum Prawn Noodle Soup, happy cooking! – Takes 10 minutes to make, 15 minutes to cook. This Oriental tom yum prawn soup makes good use of store cupboard leftovers.
  • A Lakeland recipe for Cheddar and Potato Soup with Bacon, happy cooking! – A thick hearty winter soup
  • Speeding Up Page Load Times – Treehouse Blog – The average size of a web page has been growing at an accelerating rate over the last few years. Research carried out by HTTP Archive in January reports that the average page size has now hit 1.25mb. For users with a decent broadband connection this is not too troublesome, but for users that still rely on slow dial-up connections (like in many developing countries) or crippled mobile data networks this poses a real issue.
  • Momofuku’s Ginger-Scallion Noodles with Tofu | Serious Eats : Recipes – If you're lucky to have an H Mart near you, then hopefully you take advantage of the Asian food superstore's incredible array of ingredients. I left the Chicago store this weekend with four different kinds of soy sauce for one, but also a package of incredibly good Hong Kong-style noodles. I had dreams of tossing them with the Momofuku ginger-scallion sauce, one of the simplest, best recipes in the Momofuku cookbook.

    I like it because it stays away from obvious Asian ingredients like sesame oil or oyster sauce which tend to take over the flavor of a dish, while introducing unexpected ones like sherry vinegar. The result is clean, balanced and light, yet flavorful enough to carry a bowl of noodles. You can add pretty much anything to the recipe (Chang recommends seared cauliflower, quick-pickled cucumber, and other ideas), so I added some simply seared tofu for protein.

  • Make-Ahead Overstuffed Burrito with Mushrooms, Cheddar and Tomato Rice | Serious Eats : Recipes – Eating a burrito for lunch is great; wiping guacamole and steak drippings off your keyboard is not.

    This make-ahead burrito is designed to be condiment-free; each filling component is precooked and individually seasoned so the flavor is already there when everything gets wrapped up and cozy in the tortilla. Thick, tomato rice serves as the base for crispy sauteed mushrooms and roasted peppers and onions sprinkled with chili powder. The cheese is only just melted when you heat in the microwave, so there's no risk of anything getting soggy overnight.

    You can also modify this to your personal burrito preferences; I omitted beans because they can sog out but go ahead and add them in if you have a moral objection to a bean-less burrito. If you want to skip the wrap, the filling works great on its own as Mexican-style rice bowl.

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