Coconut Lemon Rice Pudding

 There's something satisfyingly decadent about rice pudding.  I wouldn't say it's much of a showstopper dessert where I would make it for a dinner party.  In fact, it's actually something I choose to make for myself when I want rice pudding.  Maybe it's the greedy girl inside me.  Rice pudding may not be for everyone, so I suppose I tend to keep it for myself.  First, a bowl of it hot from the burner to satisfy that instant craving, then maybe another bowl the next day enjoyed cold from the fridge.

It is in my humble opinion, the simplest of desserts.  Put together by what really lies within your pantry.  Maybe it could be considered the "peasant" of puddings.  Thrown together with just milk, rice (arborio for me), sugar, and really any flavoring that would please you at the moment.  The good old vanilla bean standby is always welcome.

Lemon Tarragon Butter

Fresh leafy herbs are kind of like buttermilk.  You always buy them with good intentions of using all of it before it goes bad, but sometimes it's just not possible.  Because they're so perishable, everyday that it sits in the fridge means there's more and more of it that can't be salvaged. 

I bought what seemed to be the biggest bunch of tarragon last week.  I was able to use most of it, but was trying to come up with ideas to use up the leftovers.  A simple syrup?  Hollandaise?  But the only practical solution was to use it to flavor butter.  A compound butter if you're in a professional kitchen.

Creamy Polenta With Sauteed Mushrooms

Ok, I know I was supposed to work on part two of my travel post, but things have changed.  I've got other priorities right now.  Like making this creamy polenta with mushrooms. 

I like to think that I make my polenta the way the Italian grandmothers do.  Minimal ingredients.  I don't think they'd like it if I fuss around with it too much. 

The toppings for polenta are endless.  I particularly like sauteed mushrooms.  If you can get a variety of them, you've hit the jackpot.  I used a mix of button and oyster mushrooms.