Mushroom ragu with cream sauce over crispy polenta cake.

Mushroom ragu with cream sauce over crispy polenta cake.
Originally uploaded by rbsb1999

This past weekend I totaly won my parents over to my cookery. All it took was making something Italian inspired and they were singing my praises and bestowing compliments on me. This was just an appetiser of crispy polenta cake topped with a white beech and maitake stew or ragu not sure what the technical term is, The mushrooms got treated with rosemary, a cream sauce, and a final sprinkling of freshly grated parmigiano. The main course was another cross cultural melding in the form of Chinese eggplant parm. Another hit. What I've really been missing was the way the ex would appreciate the food I made, but finding new fans is a great way to get over that feeling.

Roasted Kabocha soup

Roasted Kabocha soup
Originally uploaded by rbsb1999

This was inspired a bit by Kathy Erway and her hapa recipe for simmered kabocha. I simmered half of the kabocha for my bento. But roasted half and turned it into this wonderfull soup. It's kabocha, carmelized onion, soy milk and vegetable stock. I seasoned it with rosemary and sea salt. The result was very velvety, an even better texture I'd say than butternut squash soup, no strings attached (harhar). So glad I tried it.
Of course for all my fangirl adoration of Ms. Erway I totaly blanked on the title of her upcoming book at the "In the Flesh Reading Series" and missed on the opportunity to win a copy of "Eat Your Feelings; recipes for self loathing" which I of course need right now to properly loathe myself post human relationship.