Thursday, September 25, 2014

Rosie Is Challenged. But Then You Knew That.

 I was recently challenged by a friend
to incorporate teff into my culinary repertoire.
Teff is the national grain of Ethiopia.

I started on the fermentation
and made injera. 
But during the meantime,
I made teff polenta.

These are teff grains.
The smallest grain.

 Teff Polenta
1 TB unsalted butter
1 TB olive oil
1 small zucchini, peeled and chopped
1 pepper, small dice
2 garlic cloves, minced
1 shallot, chopped
pinch of sugar
2/3 cup teff grain
2 cups boiling water
handful of grape tomatoes
handful of mushrooms
handful of basil

Heat skillet over medium heat.
Add butter and oil.
When butter starts to get foamy,
add in zucchini, garlic, shallot, and pepper.
Sprinkle maybe a teaspoon of sugar over top.
Cook until mushrooms are browned
and veggies start to caramelize - about 5 minutes.
Stir in the teff and add boiling water and salt.
Simmer for about 2 minutes.
Add tomatoes and basil.
Cover and simmer for 10-15 minutes, 
stirring occasionally, until the water is absorbed.
Serve with a pat of butter and grated Manchego cheese.

 Remember, you eat with your eyes first.
So close your eyes.

Mild, nutty flavor.
Serious nutritional punch.
I feel healthier already!

Whenever I have something super-nutritional,
I have to balance it out - with butter and cheese.

Middle Hawthorne loved this,
especially once I told him about teff's super powers.
He finished it off tonight.
Mr. H. asked MH to save him some.
Didn't happen.

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