On my list of 30 things to accomplish before I am 30 number 23 is use 23 new ingredients. Alton Brown did an episode of Good Eats a while back where he remarked that the average American home cook has a repertoire of 100 ingredients from which they rarely stray. I have made it my mission to bring new things in my kitchen and decided my 30 by 30 list was a great place to include this challenge.
So far I have used coconut oil, paste food coloring (I know that might be a stretch), dried garbanzo beans, quinoa, rutabaga, sucanat, and now teff. I love using new ingredients and have been working on trying new things since I saw that episode. I expand my cooking skills and often, as is the case with teff, fall in love with something I would have otherwise never eaten. Often I find these new ingredients at the local Farmer’s Market.
I escaped to the Farmer’s Market recently without Little or Nathan. Alone! Bliss! I could peruse at my pleasure! I bought some produce for the week and some hazelnuts as a treat. Lastly I swung by Camas Country Mill’s stand- a stop I ALWAYS make. They are the mill on a third generation farm here in the Willamette Valley. Local, delicious, friendly. I love all their products and love when they have something new for me to try. This Saturday they were sampling teff. They used the grain to make a polenta and the flour to make a brownie. Both were amazing. Best part is the Camas Country Mill folks had a printed recipe on hand. Did I mention I love theses people? I bought a bag and knew we would be having the polenta for dinner.
Since making this recipe I did some background research on this amazing grain. Ok, to be honest I have read the wikipedia page on Eragrostis tef and that’s about it. But I have learned that it is mostly grown in Ethiopia and Eritrea and is actually a grass. It is also gluten free. It is all manner of good for you like most whole grains are. All I know is that it is delicious.
So where can you get this wonderful grain? Visit Camas Country Mill’s site to see their list of retailers. Or you can win a bag right here on this blog! They gave me a bag of teff to give away to my readers! You can enter this giveaway three ways (each person may enter once per way):
- Leave a comment on this post. Tell me what new ingredient you have used lately.
- Pin this recipe or any other recipe from kimmysbakeshop.com/blog. Leave me a comment letting me know you did this.
- Share this post on facebook. Leave me a comment on this post letting me know you did this.
I will draw for and announce the winner Friday during Little’s mid-morning naptime. Entries accepted till Friday 6/15/12 at 9 AM PST.
Ok, back to cooking. I loosely followed the recipe acquired at the market. Nathan loved it and Little wolfed it down- garlic and all. I couldn’t stop talking about it all night. Seriously. This is up there in the top three things I have ever made.
Teff polenta (makes three entree or six side dish servings)
1 cup teff
4 cups water
1/2 tsp kosher salt
1 tbs butter
1/4 cup Parmesan
2 zucchini chopped in to bite size pieces
4 cloves of garlic finely chopped
1 medium tomato chopped
2 tbs basil chiffonade
Salt and pepper
1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lovely)
Put water in a sauce pan. Add salt and bring to a boil. Slowly add teff while stirring to prevent clumping. Reduce heat and let simmer for 20 minutes ish stirring often to prevent lumps. Taste often and turn the heat off when it reaches your desired level of tenderness and thickness. Stir in butter and Parmesan.
In another pan saute garlic and zucchini till almost done. Add tomato to the pan and cook till the tomato releases its juices. Sprinkle with basil and season.
Place the teff polenta in the bottom of a bowl. Top with the veggies and cheese. Enjoy.
Note- This could be made with regular polenta as well. Follow the package direction then top with the veggies.