More than half weeks, I lived under the slogan “blog, blog and blog again.” I managed to achieve download speed of main blog’s page in three seconds, when last week it crawled like a snail, and now I’m working at the English version, reference to which has already appeared in the main menu.
- Polenta – 220g
- Water – 900 ml
- Cream 30% – 275 g
- Butter – 50g
- Grated parmesan cheese – 100 g
- Salt to taste
- Tails of shrimps – 400 g
- Leek – 60 g
- Zucchini – 0.5 pc
- Bulgarian pepper – 0.5 pc
- Tomato – 1 pc
- Olive oil – 80ml
- Butter – 50 g
- Garlic – 3 cloves
- Thyme – 2 sprigs
- Salt and pepper to taste
- Water bring to a boil and pour out the polenta into the pan, continuously stirring with a whisk.
- Add cream, some Parmesan and butter and knead until smooth.
- Refill with salt.
- When the polenta will thicken, remove it from the fire and pour on the baking sheet.
- Give 5 minutes stay to cool the upper layer, and sprinkle with remained parmesan.
- Put in the oven and bake until golden brown using grill mode.
- Gratin is ready.
- Shrimps are cleaned from chitin, leaving only the tail.
- Make an incision along the back and remove the esophagus.
- Making concasse from vegetables and fry in a red-hot pan (all vegetables except tomatoes), add the thyme and garlic.
- When the vegetables are slightly faired revenir, add the shrimps, without reducing the fire, but making sure that nothing is slightly burnt.
- When the shrimps are almost ready, add the tomatoes, butter, salt and pepper.
- We spread the shrimps on a piece of polenta gratin.
- Decorate with a sprig of thyme.
I finally cleaned up and systematized all articles, and of about a thousand old posts there are only about three hundred and fifty, which I have grouped into four sections: “recipe”, “travel”, “tips for photos” and a separate heading “about me” which will disappear in the process, too, leaving behind only a light haze in google indexing.
The funny thing is that today, leafing through my subscriptions, came across a very interesting quote from Steve Jobs:
– People think focus means saying yes to the thing you’ve got to focus on. But that’s not what it means at all. It means saying no to the hundred other good ideas that there are.
And not a secret for lots of my friends that I gradually, from year to year, more and more move to food photo shoot. That’s why I focus on my blog exclusively on what I’m interested in. On food and travel. And how to photograph food, but it’s a little later.
And now a little and very easy for cooking recipe that I pampered own carcass last week. Polenta gratin with parmesan. Few people know that gratin could be not only from potatoes, but it also can be cooked from polenta.