Heart-warming corn soup, with polenta, bacon, chards and gorgonzola

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

The silky smooth texture of polenta , the crispy bacon , the sudden explosion of freshness of chards and corn, the pulsating intense salty flavor of gorgonzola. Ah.
This recipe can only be described as the best probably -to play it safe- soup I have EVER made. In the past I have often experimented with corn soups (and my love for corn is exchibited and I shouting my love for them, so many times), but it always seemed to be something missing from the recipe. And just when despair comes the secret ingredient to save the recipe, beloved gkorgkotzola. Little angels in your mind will sing in every spoonful, I promise. Once you get all the material will again wait for you here, tell you how to make the soup will warm your being

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

Ingredients (for 2 bowls):

300 gr. corn
30 gr. gorgonzola (or more if you like)
100gr. non-fatty bacon into small cubes
3 leaves of chards
3 tablespoons polenta
30 gr. butter
2 medium onions
2 cloves garlic
olive oil, oregano, salt and pepper

Procedure:

In a saucepan saute the chopped onions until golden, then add the chopped garlic, bacon and polenta. Stir constantly until the polenta gets a bit darker (but not brown) and add 3 cups of water. Lower the heat and add the corn and the finely-chopped white parts of the chard twigs. Stir frequently for 5-7 minutes until the polenta boils, add pepper. Then add the gorgonzola into pieces, try the soup and add more salt if necessary. Finally, add the chopped chard leaves, stir and in 1-2 minutes remove the soup from the stove. Serve while it is hot along with some good bread.

 

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

Will you make this soup? And are you maybe carving more soups? How about a colorful meat soup or a green vegetables and salmon soup? Bon appetit! xo

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com)

This dish belongs proudly in the meal category of “an almost spaghetti dish that was saved by a sudden rush of inspiration”. So instead of pasta (like once more) the gastronomic center of your brain protests and you decide that it’s time for trying something new.  And his is how this salad was born; after a “that’s enough” moment.  So instead of pasta I made something as easy and quick, but more tasty and healthy (for my standards). And now that I think about this flavor combination, I bet it would fit perfectly for a pizza too, I will that soon.

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com) 2


Ingredients (for 2 servings):

For the salad:

  • 1/2 cup quinoa
  • 1/2 cup bulgur
  • 3 large handfuls of spinach
  • 6-8 chards
  • Two quail eggs (or 2 regular eggs)
  • 6 red radishes
  • oregano and parsley
  • salt and freshly ground pepper


For the pesto:

  • 2 large handfuls of basil leaves
  • 2 cloves of garlic
  • 2 teaspoons of capers
  • 2 tablespoons olive oil
  • some raisins (optional)
  • salt and freshly ground pepper


Procedure:

In boiling salted water add the quinoa and the bulgur, sweet paprika, salt and pepper and let them boil. Meanwhile sauté the garlic and add the chopped chards, spinach, parsley and oregano and stir until they become tender, but without losing their bright  green color. Once ready, remove the pan from the fire and let it aside.

Then boil the eggs for 1 minute (for the quail eggs) or for 2.5 minutes (for the normal eggs). Remember that the times are relative and depend on the power of your cook.

For the pesto, chop all ingredients together until they create a nice omiogenic mixture. Many people create pesto by putting everything in the blender, but I like to keep some textures intact.

To serve, in a dish put peripherally the quinoa and the bulgur with the saute vegetables (all together or separete, like in the pictures to define what goes in each bite) Add a big scoop of pesto in the middle and fresh olive oil, some chopped radishes and soft-boiled eggs.

Bon appetit.

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com) 3
Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com) 4

If your appetite carves for more chards or spinach, how about a simple but delicious risotto with Cretan greens, or these vegetable rolls with mushrooms, feta and pesto or even cuttlefish with spinach?

Credits | Text & Photos: Debbie Kortes

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Pilaf with Wild Greek Greens

Risotto with Wild Greek Greens

Everyone has a special recipe made by his mother, grandmother, or aunt. Well I have a pretty big bunch of such recipes ( this family made some really talented cooks) and the one that I am referring too today is spinach with rice. When I was younger I knew many of my friends, who wouldn't eat eat their food, cause the spinach would be overcooked or it would look like a wimp in your plate. However, I loved that food! My mum never said "you have to eat all of your spinach to be strong tomorrow" not even once. Or let's just assume that she didn't say that. 

Nowadays living in Crete, where eating wild greens is something common (they sell them in the groceries and they collect them for themselves a lot), I thought that I should try that fav with some more greens. It's time to evolve this classic dish.

Risotto with Wild Greek Greens recipe
saute greens

Wild Greens Risotto (makes for 2)

Ingredients:

:: a large bunch of giachnera (= a bunch of wild greens) (approx. 400g.)

:: or if you live in Crete, where giachnera are very common, you can buy the greens separately; look for chards, tsimoulia (Cretan green), spinach, leek, wild asparagus, dill

:: 1 big mug of white rice (Carolina)

:: 1 large lemon

:: garlic, onion

:: salt, pepper, oregano, sweet paprika

Procedure:

Firstly, wash the greens in the sink really well, put some vinegar and let them soak in water to remove any dirt and bugs.

Then saute the garlic and onion and when they turn golden and nice, add the hard greens' stems cut in pieces as being harder thy need more time than the leaves to soften. After 2-3 minutes add the spices and the green's leaves cut into pieces too and stir well until they wilt a bit and reduce their volume in the pot. Then add the rice, saute for 2-3 more minutes and add a little (and not all the water at once to fill the pot ) warm or hot water. When the rice sucks the liquid fill with extra water, until it's completely cooked.

Serve with lemon and lots of sweet paprika .

Risotto with Wild Greek Greens recipe

If you cook this meal, you will notice that it is much more mellow and it has a fuller taste than the plain spinach with rice. For me every bite is a surprise of flavors. Such an easy and great dish, one of my favorite Cretan ones. Bon appetit! :)

3 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!