Issue link: https://read.dmtmag.com/i/63982
Fregola Sarda with Caramelized Vegetables 1 c. medium-sized fregola sarda (if you cannot find this, Israeli couscous is a great substitute) 2 Tbsp. olive oil ½ tsp. dried chili flakes, or more to taste 1 bunch kale (or other hearty green such as winter spinach), chopped roughly 2 c. vegetables of your choice (carrot, fennel, celeriac, gold beets, onion), diced Dash of sherry vinegar 2 Tbsp. butter ¼ c. Parmesan cheese 1. In a pot, add 4 quarts of water and bring to a boil. Season water with a small handful of salt, add the fregola sarda, and cook until a touch toothsome (about 4-5 minutes). 2. Separately, in a hot sauté pan, sauté your chili flakes, kale and vegetables in olive oil until tender and nicely caramelized. Strain fregola and add to vegetables. Make sure to save and incorporate some of your pasta cooking water as this will help bind the fregola and the vegetables. 3. Sauté mixture on high heat until most of the water has cooked down and the fregola is fully cooked through. Season with salt and dash of sherry vinegar making sure to cook the vinegar out for a minute to cook off some of the acid. 4. Finish by stirring in butter and Parmesan. This will give the dish a full-bodied, creamy consistency. 5. Serve! Goes insanely well with a glass of red wine, white wine or a light beer. Merchant is located at 121 S. Pinckney St., Madison; (608) 259-9799 or merchantmadison.com. Seared Pork Loin with Mushrooms and Polenta Pork loin 3 Tbsp. unsalted butter, divided 1 Tbsp. olive oil 4 5-oz. boneless pork loin medallions Salt and pepper, to taste 2 shallots, chopped 1 clove garlic, minced ½ c. mushrooms, sliced 3 c. dry white wine ½ c. chicken or beef stock Bistro 101 is located at 101 E. Main St., Mount Horeb; (608) 437-WINE or hoffbistro101.com. Tabouli Salad Who says fine dining can't be had at home? Not Dayton Street Grille Chef Charles Lazzareschi, who offers a fill- ing dish that's easy to prepare and is sure to satisfy you and yours on any weeknight. Polenta 6 Tbsp. unsalted butter ½ small onion, minced 1 clove garlic, minced 3 c. chicken stock 1 c. polenta ¼ c. mascarpone cheese ¼ c. Parmesan cheese, grated Kosher salt and fresh pepper Fresh parsley, chopped, for garnish 1. Prepare pork loin: Over medium heat, melt 1 Tbsp. butter with olive oil in large skillet. Season pork with salt and pepper. Sear on each side for 4 to 5 minutes or until juices run clear. Set aside and keep warm. 2. Over medium high heat, mix shallots, garlic and mushrooms in skillet and cook until softened. Stir in wine and reduce by half. Add stock and continue cooking 5 minutes until reduced and slightly thickened. Add pork to sauce. Mix in remaining butter. Season with salt, pepper and your favorite fresh herbs. 3. Prepare polenta: Over medium heat, melt 2 Tbsp. butter in large saucepan. Add onion and garlic, cooking until onion is translucent, about 5 minutes (do not brown). Add chicken stock and bring to a simmer. Slowly whisk in polenta. Reduce heat to low and cook, stirring frequently, until polenta is thick, about 15 minutes (adjust consistency with water or stock, if necessary). Remove from heat and whisk in mascarpone, Parmesan and remaining 4 Tbsp. butter. Season with salt and pepper. Dayton Street Grille is located in the Madison Concourse Hotel and Governor's Club, 1 W. Dayton St., Madison; (608) 294-3031 or daytonstreetgrille.com. 54 BRAVA Magazine April 2012 Bunky's Café is located at 2425 Atwood Ave., Madison; (608) 204-7004 or bunkyscafe.net. As warm weather relegates heavy meals back to the pantry, Tina Calantoni, manager of Bunky's Café, offers a recipe for one of her café's best-selling dishes, a light yet satisfying alternative to a standard salad. 2 oz. dry bulgur 4 c. fresh tomato, diced 2 c. green onion, sliced 2 c. parsley 6 oz. extra-virgin olive oil 6 oz. lemon juice 1 Tbsp. salt 1. Prepare dry bulgur according to directions. 2. Mix all ingredients together well. Place in refrigerator overnight. 3. Serve and enjoy! Grilled Cobia A staple at downtown's Merchant, this dish is often re- ferred to as Sardinian couscous. Chef Jon Nodler pairs the dish with local root vegetables for a wholesome, healthy and hearty meal you can have on the table in 15 minutes. One of Bistro 101 Chef Lisa Boté's favorite dishes, this mild white fish makes an easy meal on the grill. If pre- paring for a family, do like Boté and get the kids involved in choosing and preparing their own mix of vegetables! 2 lbs. Cobia cut into four portions (salmon, mahi mahi or tuna works well also) 2 Tbsp. blackening spice ½ c. pesto (store-bought works fine) ¼ lb. unsalted butter, at room temperature Zest of one lemon 6 c. potatoes, red onions, red peppers, carrots and sugar snap peas, thinly sliced ¼ c. olive oil Kosher salt and fresh-ground pepper, to taste 1. Set grill to medium/medium-high. 2. Mix pesto, butter and lemon zest together to make a lemon-pesto butter. Set aside. 3. Toss vegetables with olive oil, salt and pepper. Place veggies on large piece of heavy-duty foil (or let each diner create their own veggie mix). Seal package(s), leaving room for veggies to move around. Place packet(s) on grill and cook 15 to 20 minutes with grill cover closed. 4. After veggies have been grilling for 10 minutes, dust fish with blackening spice and grill 5 to 6 minutes on each side until cooked through. 5. To serve: Turn veggies out of foil packet onto a large plate. Place fish on veggies and top each with a spoonful of lemon-pesto butter. Enjoy!