Tuesday, December 6, 2011

Polenta-Kale Cutlets with Basil Aioli

I would like to think that I am a pretty decent chef at this point, but I don't want to scare people off from cooking by pretending everything I make is always perfect.  We're all learning as we go, and yesterday was a perfect example of that.  The blog post I got the recipe from described it as "simple to make," but I must be missing something because it was oh-so-not-simple for me. 

But isn't the picture pretty?

I followed this recipe, because I loved the idea of cutlets filled with greens.  Any chance to get more greens....  In the end I didn't love the flavor of the cutlets (though the aioli is great and I'm excited to add that to my repertoire), but more importantly, I just had all sorts of trouble.  "Simple" would be the last word I would use to describe the recipe.  I kept the polenta reducing for at least 45 minutes, and it still seemed to have too much moisture.  Any recipe this time intensive is already on the outs for me, and then on top of that when I tried to fry them it was hard to keep them together, although they ended up coming back together in the end.

If you give this one a shot, let me know what you think I might be missing.  I still love the concept. 

Most importantly, I wanted to post as encouragement to the newer cooks out there.  Not everything will come out perfect all the time, and that's ok.  You'll learn from it, even if it's just learning that recipe isn't for you.  :)  And the next time around I bet you will turn it into something awesome.  


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