Tuesday, 18 March 2014

A side of Cinderella you haven't seen!

Mr Clean

One older sister: Cinderella, wash the floor.
Other older sister: Yeah, wash it, and then re-wax it.
(Sisters leave for the ball.)
Cinderella: Wash, wax, pfui
(Fairy Godmother appears)
Fairy Godmother: Phew, ammonia. That strips wax. But use Mr Clean with no ammonia. Mr Clean gets the dirt but leaves the wax shining and you get a shine.
Cinderella: Wow
Fairy Godmother: And now off to the ball?
Cinderella: Ball-schmall. Tonight's my bowling league. 'Bye.

- Proctor and Gamble Ltd. Ad.

If you ask me, I like this Cinderella much more than the other versions. Even the Grimm's Brothers and I'm doing a blog in their name! Do me favor, and keep this between us?

No food in this version, and I believe I've already mentioned the lentils in the previous post.
So, I guess I will have to improvise. What would Cinderella want? (food wise, at the ball- you know if her bowling league wasn't at the same time)

- Hors D' oeuvres
- A delicious Main
- And something Chocolatey for desert (like any sane person)

I'm going to show you how to make Hors D' oeuvres (you're going to have to figure out how to pronounce it yourself), as I think they're the hardest! You need something light and teasing so you guests don't pass out from the diets they've been on to get into their ball gowns but not too filling so as to ruin their mains.

The Easiest Way to Make Mushroom-Polenta Diamonds, courtesy of Martha Stewart.


  • 6 ounces shiitake mushrooms, stems removed, and caps wiped clean
  • 1 tablespoon unsalted butter, plus more for baking sheet
  • 1 small onion, minced
  • 2 tablespoons port or dry white wine
  • 6 tablespoons heavy cream
  • 1 teaspoon coarse salt, plus more for seasoning
  • Freshly ground pepper
  • 1 cup instant polenta
  • 1/2 cup freshly grated Parmesan cheese (2 ounces)
  • 2 roasted red bell peppers, cut into thin slivers, for garnish (optional)
  • Mascarpone cheese, for garnish (optional) 


  1. Step 1

    In a food processor, pulse mushrooms until finely chopped. Melt butter in a medium skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook until softened, about 3 minutes. Add port, and stir until evaporated. Stir in cream; simmer until mixture is thick, about 3 minutes. Season with salt and pepper. Remove from heat; let cool.
  2. Step 2

    Butter a 10-by-15-inch rimmed baking sheet; set aside. Boil 1 quart water in a large saucepan; add 1 teaspoon salt. While whisking constantly, gradually add polenta. Reduce heat to a simmer; cook, whisking constantly, until soft and all water is absorbed, about 5 minutes. Stir in Parmesan. Immediately transfer to prepared baking sheet; spread evenly. Let cool completely; cover with plastic wrap, and refrigerate until ready to proceed. Polenta can be made up to 1 day ahead.
  3. Step 3

    Halve the polenta crosswise. Carefully transfer one half, smooth side down, to a clean work surface; spread mushroom mixture on top. Place remaining polenta half, smooth side up, on top; trim edges.
  4. Step 4

    Cut polenta lengthwise into 3/4-inch-wide rows; cut rows at an angle to form 1-inch-long diamonds. Place on parchment-lined baking sheets. Wrap in plastic wrap; freeze until ready to use, up to 6 weeks.
  5. Step 5

    To serve, preheat oven to 425 degrees. Transfer sheets to oven. Bake diamonds, rotating sheets halfway through, 12 to 15 minutes. Garnish each with bell pepper and a dab of mascarpone, if desired. Serve warm.
 And this is the End Result:


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