it looks like Times Square–signs of the holidays–but nothing based on reality–and too much going on.Â Maybe humans were meant to hibernate.Â Sunk down in a warm bed with shots of hot soup and wedges of cheese and hard bread, books and movies.Â I wouldn’t even mind if I had to leave the bed every few days to walk through the snow for more groceries.
I could at least use a bathtub (with a door) next to my kitchen.
In the meantime I have a pack of chicken legs and thighs in my freezer that has to make the whole family happy.Â They don’t even have skin.Â Best to cover that kind of thing up with onions, garlic, red bell peppers and a good sear.Â Add green olives and a few hand crushed tomatoes at the end.Â Big medallions of Roman style cheesy polenta called Semolina Gnocchi, served along side.
If you canâ€™t find semolina, you can use cornmeal for close to the same results.Â Whisk a half cup of semolina, into two cups of warm milk over a low flame.Â Switch to using a wooden spoon, once the mixture begins to simmer, add a good pinch of salt, and stir for at least ten minutes, so that the mixture will be firm enough to cut when cool.Â When semolina begins to leave the sides of the pan, add a Tablespoon of
butter, and a half cup of parmesan cheese.Â Whisk a few egg yolks together
with a Tablespoon of hot water, to temper them, and then whisk this into
your polenta.Â If you happen to have a clove of roasted garlic, you can smash that up with your knife, and stir it into the pot as well.Â Pour into a buttered dish, and allow to cool completely.Â Using a wet glass or biscuit cutter, about three inches in diameter, cut out circles of semolina, and lay them, overlapping, into a casserole dish.Â Sprinkle with parmesan, dot with butter, and cook in the oven at 400 degrees until heated through.