David's Dish: Polentina alla Toscana

First off, I really connected with the title of this cookbook: One Good Dish, by David Tanis. It’s flattering for the author to dedicate a book to me! Getting serious now, One Good Dish is a heck of a cookbook, lots of tasty recipes and beautiful pictures.

Deciding on which dish to prepare was easy; the minute I saw the phrase “very traditional Tuscan soup," I knew what I would prepare this late spring evening: polentina alla toscana. I love how that sounds! Kale is a key ingredient in this soup, and as I recall one of our extremely informative and entertaining Book Appétit events did go into some depth on the virtues of kale. Another interesting ingredient is the gorgeous and aromatic fennel bulb. I have never prepared a dish with one before, but that will change. In addition to all of that I had just received a new soup pot; will the excitement ever end? The recipe called for half a pound of kale. I skimped a bit, knowing that kale will be shocking and new to a number of people in my household that will be consuming the soup. However, I didn’t skimp on the garlic; most of my passionate readers know where I stand on garlic, especially homegrown.

After I chopped, peeled, salted, and peppered I tossed everything into my new soup pot and let it boil and simmer. During the period of time in which the soup was simmering I made a rash decision to listen to an opera CD, checked out from the library of course. In all honesty I wasn’t wild about the opera; I guess it’s an acquired taste. I wholeheartedly hope that mentioning my underwhelming opera-listening experience doesn’t downgrade my perceived level of sophistication in my reader’s eyes. Anyway, confession over; I served the soup and it was magnificent!

Ciao,

 

***** David’s Dish


Check out One Good Dish at Foster Library, or put it on hold—we will send it to you. If there are any cookbooks in Foster Library’s collection that you would like me to try out, please leave the title on our Facebook page and I’ll get cooking!