Dishin' in Montclair with Alma Schneider ... And???

Oh, divine mother and caterer from Montclair, Kara Wesley, thank you for letting me eat your food after we made this episode of Dishin'! 

Patch readers, you are all in for a delectable treat and the witnessing of some ladies saying some, ahem, racy comments about Kara's meal. Let's just say that this episode is rated PG 13 .

Enjoy the video!

And now for our quiz question to win a Pampered Chef gift Certificate:

Which Chef did Kara work with who owns DBGB Restaurant?

Good luck!

Kara's Polenta With Garlicky Greens:

For the Polenta: 

4 cup of boiling water, broth or combination of both

1 cup of fine, medium or coarse cornmeal

3 Tablespoons of butter

½ cup of cheese: parmesan, mascarpone, chevre, cream cheese, Romano or combination

2 teaspoons of salt 

Bring water to a boil, slowly add in cornmeal and stir over medium heat.  Stir for about 10 minutes on and off.   Look for a smooth batter that will eventually pull away from the sides of the pot.  After 15 minutes take off heat add butter, cheese and salt.  Stir for an additional 2 minutes to combine well.  Taste for seasoning.  Serve immediately for a creamy polenta or put in a wax covered baking dish and cool for hard polenta – to fry later. 

For the Garlicky Greens: 

2 Tablespoons olive oil

½ Vidalia onion, diced

1 head of Swiss chard, dice stems and rough chop leaves – keep separate

2 cups of baby spinach

3-4 cloves of garlic, chopped finely

¼ teaspoon nutmeg

1 teaspoon salt

2 Tablespoons butter

Add olive oil to cold sauté pan and heat over medium-low heat.  Add onions and Swiss chard stems to pan, cover with a lid and gently cook till vegetables are softened, about 10-15 minutes.  Remove cover and continue to cook for an additional 5-8 minutes on medium heat.   Add Swiss chard leaves with ½ of the chopped garlic and cook on medium heat for about 3-5 minutes or until leaves have fallen.  Then add baby spinach and remaining garlic, butter, salt, and nutmeg.  Toss greens and let cook for an additional 10 minutes or until the greens get a little darker (just slightly do not want to burn greens).  Place greens over polenta.  Enjoy.

 Alma Schneider 
Take Back the Kitchen, LLC 
www.takebackthekitchen.com 
646-373-2456