These are kind of a lot of work, and definitely messy because of the cheese inside. But! They are pretty delicious. Really liked the addition of herbs in the gnocchi themselves. WAY not enough flour in the recipe, they were super sticky and impossible to roll out even after the addition of quite a little bit of flour. So I think I'll stick to Mimmo's recipe overall--not worth the extra trouble, just make a great sauce.
Speaking of great sauces, eating these with some butternut puree with garlic and sage was good but not great--too much squash involved, I think. Might just do my favorite brown butter with sage instead. The puree was nice and would have been good with some pork or something. Just not a great pairing.
Family loves these--and as long as you don't get so fancypants, they really aren't that hard to make. Despite Mimmo's insistence on doing everything quickly so they're still hot, rolling them with fingers to make the right shape, and not mixing too much once the potatoes are riced, these came out soft and pillowy and delicious. Forgiving!
ganokki?
puree
Sunday, November 13, 2011
Tuesday, November 8, 2011
Applesauce
Made me a shit-ton of awesome applesauce! And froze it for later. Soooo tastyyyy. The simplest thing in the world: cut up some apples, put them in a pot, just cover with water, add in a teeny bit of sugar and a dash of cinnamon, and you got yourself some nomsauce. Food mill afterwards makes the nicest texture, and bonus, you don't have to peel them!
Such a lovely pink color with little flecks in it. Freezes beautifully. Jar up some o this stuff and eat through winter! Hooray!
Such a lovely pink color with little flecks in it. Freezes beautifully. Jar up some o this stuff and eat through winter! Hooray!
Classic Apple Pie
This. Was. Fabulous.
I just have to take a second to complain about baking with apples. All these recipes say you need firm, tart, green apples like Granny Smith. But I like using the ones from the market. They are a little grainy, sure, but they are delicious! I don't get it.
Anyway, this pie was fabulous. Did an all-butter crust--I've never had to fight one so hard in my life!--but it worked out and was delicious. Popped in the apples with sugar, cinnamon, lemon juice and let them sweat; added flour for a less liquidy filling; baked it! NOT for two hours, for heaven's sake. One was plenty! NOM PIE
NOM NOM PIEEEEE
I just have to take a second to complain about baking with apples. All these recipes say you need firm, tart, green apples like Granny Smith. But I like using the ones from the market. They are a little grainy, sure, but they are delicious! I don't get it.
Anyway, this pie was fabulous. Did an all-butter crust--I've never had to fight one so hard in my life!--but it worked out and was delicious. Popped in the apples with sugar, cinnamon, lemon juice and let them sweat; added flour for a less liquidy filling; baked it! NOT for two hours, for heaven's sake. One was plenty! NOM PIE
NOM NOM PIEEEEE
Lemon-Pepper Vinaigrette, and Caesar
This is a nice lemon-based salad dressing--a nice change of pace from our usual vinegar, especially for that goofball Sam. Would like to try the Caesar variation sometime. Ate this on spinach, nom nom.
et tu?
et tu?
Perfect Roast Chicken and Pan Sauce
My first roast chicken! I was scared. But there's no need to be! I can totally do this.
Very simple method for roasting a chicken. Salt it and put it in a hot oven for an hour. I had two five-pound birds--smaller is apparently better--but they cooked nicely. A little dry in the breast, but actually very nice overall. Next time I'd try butterflying it to get more even cooking?
One with lemons and one with an onion--prefer that. Skin did get nice and crispy but flabbed out during the resting period--look into throwing it back in at high heat to re-crisp. Put carrots and onions underneath the birds and they got beautifully soft and melty, then threw them in the pan to make the sauce--maybe next time don't do that, as the sauce got a little muddled-flavored. Bottom line: nice work, you made a chicken!
chickennnnnn
sauuuuuceeeee
plus some mashed potatoes--sort of lost my mind in the pre-dinner rush and put in way too much milk, and then burned the butter. Doh. So try these again, I bet they're delicious! But they were still pretty good, as mashed potatoes are wont to be.
potatoeeeeeees
Very simple method for roasting a chicken. Salt it and put it in a hot oven for an hour. I had two five-pound birds--smaller is apparently better--but they cooked nicely. A little dry in the breast, but actually very nice overall. Next time I'd try butterflying it to get more even cooking?
One with lemons and one with an onion--prefer that. Skin did get nice and crispy but flabbed out during the resting period--look into throwing it back in at high heat to re-crisp. Put carrots and onions underneath the birds and they got beautifully soft and melty, then threw them in the pan to make the sauce--maybe next time don't do that, as the sauce got a little muddled-flavored. Bottom line: nice work, you made a chicken!
chickennnnnn
sauuuuuceeeee
plus some mashed potatoes--sort of lost my mind in the pre-dinner rush and put in way too much milk, and then burned the butter. Doh. So try these again, I bet they're delicious! But they were still pretty good, as mashed potatoes are wont to be.
potatoeeeeeees
Moroccan Carrot Soup
Loved this! Totally and completely delicious. Tastes like bright, wonderful carrots, and the cumin adds an exotic, wonderful touch--definitely serve with a dollop of yogurt or sour cream on top. Didn't have cumin seeds so just sprinkled on some ground stuff; I bet the toasted stuff would be even better. Seriously delicious.
cumin makes me delicious
cumin makes me delicious
Three Sisters Chowder
A thick soup based on the Native three sisters--corn, beans and squash. Add in some potatoes and sage, and you've got yourself a soup!
This was nice and filling, and plenty healthy. But the flavors didn't really shine in any particular way. I'd add more sage next time, could hardly taste it; and I added just a pinch of red pepper flakes for my spice-averse family. This would have been nice to leave a bit chunky. Very easy soup, comes together in about an hour.
chowdah eh?
This was nice and filling, and plenty healthy. But the flavors didn't really shine in any particular way. I'd add more sage next time, could hardly taste it; and I added just a pinch of red pepper flakes for my spice-averse family. This would have been nice to leave a bit chunky. Very easy soup, comes together in about an hour.
chowdah eh?
Wednesday, November 2, 2011
Charred Brussels Sprouts with Warm Grapes
An actual recipe adaptation! Of my own! Perfect for my HUNDRETH POST!
Brussel sprout recipe and technique come from Kenji--the man is a genius. Used some bacon fat from the freezer (only a little weird, right?), popped the sprouties in, let them get charred and delicious. THEN, stirred in some grapes for a minute or two over low heat, just so they had time to get warm--served on top of some couscous with parmesan stirred in, for a salty element. As dad put it, a very pleasing combination of tastes and textures--sweet, salty, and bitter, and char. A success!
sprout! grow!
another delicious-looking sprouts recipe
Brussel sprout recipe and technique come from Kenji--the man is a genius. Used some bacon fat from the freezer (only a little weird, right?), popped the sprouties in, let them get charred and delicious. THEN, stirred in some grapes for a minute or two over low heat, just so they had time to get warm--served on top of some couscous with parmesan stirred in, for a salty element. As dad put it, a very pleasing combination of tastes and textures--sweet, salty, and bitter, and char. A success!
sprout! grow!
another delicious-looking sprouts recipe
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