Daikon Polenta Cakes
October 13, 2010 § 2 Comments
I had a mini Iron Chef-ish session in the kitchen this afternoon; ingredient: Polenta & Shiitake Mushrooms (yes TWO ingredients)!!! The day was a bit hectic with various goings on, so I was only able to do 2 courses. I have to say that I had never eaten or cooked with polenta prior to today. I was eagerly looking into it as a carb substitute. I have over time slowly moved from white rice to whole wheat couscous and am now expanding my horizons to include more gluten-free options, just to keep the diet a bit more balanced (and b/c I get more than my fill of wheat-based flour from my recent tart obsession).
1st course: Daikon Polenta cakes
2nd course: ‘Chick’n’ Piccata over Honey Goat Cheese and Polenta Cake
So, first I must say that the daikon polenta cakes were delicious. The issue needing work on this experimental project of mine is simply finding a way to make the form stiffer so that I can pan fry it with less oil. I think adding a bit of mashed potato may work, although each additional carb added takes away from the flavor!! I will play around with this, and hope to report back with an updated and more presentable version.
I am obsessed with the daikon rice cakes at the Slanted Door in SF. I generally dislike eating out for various reasons that would warrant a post all on their own, and as a result rarely frequent restaurants. But, if I were to count how many times I’ve dined at Slanted Door it very possibly would be just shy of a three digit number. I go there only to start my meal with the daikon rice cakes. The rest of the meal is a blur I rarely remember or waste stomach space on, but the cakes are first and the cakes I always love!! Now that I’m on this crusade to cook creative and inspired dishes at home I felt it appropriate to take a stab at this favorite dish. I picked up about half a long stalk of daikon radish at the local Asian market this past weekend and in the spur of some moment remembered I had to finish it. So, the polenta staring me in the face was a kind of natural marriage, at least in my warped brain. The pairing was surprisingly pleasant and, texture aside, the difference in flavor was barely noticeable.
This was a true experiment, so I don’t have measurements. Instead I took a picture of the exact ingredients that I used so that if you decide to recreate this, you have somewhat of a roadmap. The cooking method is as follows:
Sauté the onion, garlic and green chile in an oiled (a substantial amount that will go on to cook the full mixture: daikon, polenta and all) soup pot. Add the shiitake (I saved the tops for the main dish). Let them cook, then follow with the shredded daikon; season w. salt, pepper and liquid aminos. Incorporate the ingredients until the flavors are evenly distributed. Finally add your pre-cooked polenta. Stir until the polenta is smooth and the mixture resembles a creamy mash. Pour the mixture into a wide glass dish and let it cool. When you’re ready to serve, pan fry disced cut outs until crispy, golden brown.