More Gnocchi and Pesto

This post has been a long time coming. I promised Britta a while ago that I would post my gnocchi and pesto recipes, and I'm just now doing it. Heh. These happen to be recipes from my favorite magazine of all time: Cooks' Illustrated. I feel a little bad that I'm posting these here because they charge money for online access to their recipes. So, if you love them like I do, buy their magazines or cookbooks or online subscription! The only thing I don't like is that a lot of their food is meat-centered or quite heavy (calling for butter and cream). BUT, I love that they call for real food ingredients in their recipes, and I love love love that they explain the chemistry that goes on during the cooking/preparation process. Okay, I'll stop my ode to Cooks' Illustrated now.

Potato Gnocchi with Browned Butter and Sage

Serves 2-3 as a main dish or 4-6 as an appetizer

For the most accurate measurements, weigh the potatoes and flour. After processing, you may have slighly more than 3 cups (16 ounces) of potatoes required for this recipe. Discard any extra or set it aside for another use. In addition to the Browned Butter Sauce, I've included their recipe for Gorgonzola Cream Sauce below.

Gnocchi
2 pounds russet potatoes
1 large egg, lightly beated
3/4 cup plus 1 Tbsp (4 ounces) all-purpose flour, plus extra for counter
1 teaspoon plus 1 tablepoon salt

Sauce
4 tablespoons unsalted butter, cut into 4 pieces
1 small shallot, minced
1 teaspoon minced fresh sage
1 1/2 teaspoons lemon juice
1/4 teaspoon salt

1. FOR THE GNOCCHI: Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with paring knife over entire surface. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to fentle pressure, 18-20 minutes.
2. Holding each potato with potholder or kitchen towel, peel with paring knife. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes. (This is a very important step to let the excess moisture leave the potatoes.)
3. Transfer 3 cups (16 ounces) warm potatoes to bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain. Press mixutre into rough ball, transfer to lightly floured counter, and gently kneed until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
4. Line 2 rimmed baking sheets (I just used one because I only have one, and it worked out fine, but still use two parchment paper sheets) with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll piece of dough into 1/2-inch-thick rope, dusting with flour to prevent sticking. Cut rope into 3/4-inch lengths. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer formed gnocchi to sheets and repeat with remaining dough.
5. FOR THE SAUCE: Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1/2 minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice and salt; cover to keep warm.
6. Bring 4 quarts water to boil in large pot. Add remaining 1 tablespoon salt. Using parchment papter as sling, gently lower gnocchi from 1 sheet into water and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Using slotted spoon, transfer cooked gnocchi to skillet with sauce. Repeat with remaining gnocchi. Gently toss gnocchi with sauce and serve.

Gorgoonzola Cream Sauce
(I haven't actually tried this, but it reminded me of the Trader Joe's gorgonzola gnocchi, which are actually really good. Perhaps it's time for a taste test.)

Makes about 1 cup, enough for 1 recipe potato gnocchi

Adjust the consistency of the sauce with up to 2 tablespoons of gnocchi cooking water before adding the dumplings.

Ingredients
3/4 cup heavy cream
1/4 cup dry white wine
4 ounces Gorgonzola cheese - crumbled (1 cup)
2 tablespoons fresh chives, minced
salt and pepper

Instructions
Bring cream and wine to simmer in 12-inch skillet over medium-high heat. Whisking constantly, gradually add Gorgonzola, and cook until melted and sace is thickened, 2-3 minutes. Stir in chives and season with salt and pepper to taste. Cover to keep warm.

Basil Pesto
(I also haven't tried this. You all can test these for me and report back. Go!)

Makes 3/4 cup, enough for 1 pound of pasta.

Pounding the basil releases its flavorful oils into the pesto more readily. Basil usually darkens in homemade pesto, but you can boost the green color a little by adding the optional parsley. For sharper flavor, substitute one tablespoon finely grated pecorino Romano cheese for one tablespoon of the Parmesan. The pesto can be kept in an airtight container, covered with a thin layer of oil (1 to 2 tablespoons), and refrigerated for up to four days or frozen for up to one month.

Ingredients
1/4 cup pine nuts, toasted (or substitute almonds or walnuts)
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 tablespoons fresh curled parsley leaves (optional)
7 tablespoons extra-virgin olive oil
salt
1/4 cup finely grated parmesan cheese or pecorino romano
ground black pepper

Instructions
1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.
2. Place the basil and parsley (if using) in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.
3. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.

Carrot Coconut Cookies

I just made these 5 minutes ago, and they're my new favorite cookies. If you like super sweet cookies these aren't for you, but if you're looking for a nice little healthy treat these are perfect. The ingredients are simple and wholesome: oats, carrots, whole wheat pastry flour, maple syrup, coconut oil. For best results, accept NO SUBSTITUTE for the coconut oil; it gives a wonderful rich nutty flavor (honestly I think the cookies would be a bit bland without it).

Ingredients

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts (optional)
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom. Leave them in a few extra minutes if you want them crispy on the outside.

I've eaten 3 so far since writing this. I love the basic recipe, next time I might try adding some lemon zest or cinnamon. Go crazy with your own variations.

Blackberry Ginger Cobbler, Perfected

I posted awhile ago that I had made a so-so cobbler, and have since experimented my way to the top. This one is the winner. Even Jon McPhie, who unbeknownst to me does not like berries, ate it and said, "this is actually good!" So ladies, make this with confidence.

I actually made this to take to someone's house for Thanksgiving, but, knowing that we would have to leave early - likely before dessert was served - I left it in the car, and Alan and I ate it ourselves later on that night... I'm embarrassed, but don't regret it.

Filling
~6 cups of blackberries (fresh or frozen - we used frozen and it was great)
1 T vanilla
1 t cinnamon
1/2 cup brown sugar
2 T corn starch (or tapioca, if you prefer)
juice & zest of half a lemon
about 1 inch of ginger root, minced/grated/shredded

Topping
1 cup flour (I did half unbleached white flour and half whole wheat pastry flour)
1 t baking powder
1/2 t baking soda
3 T brown sugar
4 T unsalted butter, cut into small chunks (I used salted butter and it was fine)
2/3 cup buttermilk

First mix up the filling and let it sit while you put the topping together. Preheat your oven to 425F.

For the topping, mix the flour, baking powder, baking soda, and brown sugar in a mixing bowl. Then cut in the butter with a pastry cutter or just use your hands to smash it into the dry ingredients until you form more of a crumble. It's okay if there are little bits of butter in there, but try to get all the big chunks mixed in. Then add the buttermilk and stir it into a dough.

Pour the filling into a buttered 9x9 baking dish and spoon the topping over it. Use a spatula to spread it out and cover most or all of the topping. I like to sprinkle it all with a little turbinado sugar afterwards. Then pop it in the over for about 25 minutes.

I like to bake it at a higher temperature for a shorter amount of time so the top part of the topping gets crispy but the bottom part stays kind of gooey. If you like it all cooked the same, decrease the temperature and bake for longer.

Best. Fish. Tacos.

You might know that I'm a sucker for fish tacos. In my heaven, every day will be Taco Tuesday. But for some reason I usually leave the cooking to someone else. Until now. And my world changed.

There are some issues with these that make them less than all natural, and some I'm willing to deal with and others I'm not. Specifically:
a) the tortilla. There are lots of good options for less processed, healthier tortillas. But let's get real - if it's a fish taco, it has to be on a corn tortilla. End of story. No compromises from me.
b) the sauce. This is where my beef lies (only metaphorically, of course) because the white sauce on fish tacos is usually mayonnaise-based, and I just can't bring myself to eat that. You can get olive oil mayonnaise now which is better, but still not my favorite option. So, the only real "recipe" here is the sour cream-based sauce I came up with. The rest of it is pretty intuitive. And so is the sauce, for that matter - really this whole entry is just a nudge to go eat a delicious taco.

Cilantro-Lime Dressing:
1/2 cup sour cream (can be light if you want)
2 cloves garlic
1/2 bunch cilantro (about a handful of leaves, you can include the stems too)
juice from 1 lime
1/4 of a ripe avocado
splash of vinegar (if you want a bit more bite to it)
1 jalepeño (optional)

Put the sour cream, garlic, and cilantro in a blender and blend until there aren't any big chunks of cilantro left. Add the lime and avocado, and then taste to see if it's tangy enough. If not, add a little vinegar, or leave it out if you like it more creamy.

Accompaniments:
-shredded cabbage
-salsa and/or hot sauce (my favorite with this is Trader Joe's salsa especial - fabulous)
-slices of avocado (if you're like me and can't quite get enough - though there's some in the sauce already)
-corn tortillas
-grilled mahi, ono, or whatever fish you prefer

The best option I've found for getting fish for the tacos is in the Trader Joe's frozen section. They have Mahi Pieces, which are about half the price of regular mahi and already the perfect size for tacos. It's not a great season for mahi so they've been a little scarce lately, but keep an eye out. I season mine a little with some salt before I throw it in the grill pan, but you don't need much more than that if you're going to put sauces on it.

TACO LOVE!!

The Great Gnocchi & Pesto Project

Last Sunday was mine and Alan's first anniversary. We went out to dinner and did our celebrating on Saturday night, and decided to have friends over for dinner on Sunday. We decided to try making gnocchi, since we'd never made it before and had wanted to try it. But do you do regular or sweet potato? Well, if you're us making it for the first time with people coming over, you decide to try both. Then you discuss sauces, and decide you can't have the same sauce for both - no, you have to make two different sauces from scratch as well. It was mayhem, especially with our little kitchen and lack of dishwasher.

I will say this - gnocchi making is an art. You wouldn't think it would be, since they're just little dumplings, you don't have to sculpt anything and there are only 3 ingredients. The art form comes in getting the right amount of flour. A recipe will tell you to add as little as possible in order to keep them light and fluffy. I'll tell you you need to make sure to add enough flour, or your gnocchi will fall apart when you cook it. It just turns into potato water. So, let as much water drain from the potatoes as possible after you cook them, and then add enough flour - but not too much - to make your dumplings.

So, the menu: regular gnocchi and sweet potato gnocchi (with and without nutmeg), and basil walnut pesto and roasted red pepper cream sauce.

Gnocchi:

2 large russet potatoes (or sweet potatoes)

1 egg

1-ish cup of unbleached flour and/or wheat flour

1 teaspoon nutmeg (optional)

1. cut the potatoes in half and place them in a large pot of salted water. Bring the water to a boil, and let them cook through (this will take awhile)

2. after the potatoes are cooked, take them out and peel them quickly. Put them on some paper towels and let some water drain out of them. Then, either put them through a potato ricer if you have one, otherwise you can use a fork to scrape them into tiny pieces. Just make sure there aren't any big chunks of potato.

3. Beat the egg a little and pour it over the potato mixture, then use a spatula to mix it all together. Add the flour 1/4 cup at a time, kneading it together until it forms a dough. You want it to be moist, but not too sticky. A light dough, not a wet paste. I know - there's a lot of room in between. (If you're making sweet potato gnocchi, add the nutmeg now.)

4. Next, take a chunk of the dough (a big handful's worth) and place it on a floured surface, then roll it into a long snake about the thickness of your thumb. Cut 3/4-inch pieces, or however thick you want your gnocchi to be.

5. Boil water (you can reheat the water you cooked the potatoes in) and drop the gnocchi in in batches. They'll float to the top when they're about done; let them cook for about a minute longer after they rise to the top, then take them out with a slotted spoon and put in the next batch.

Basil Walnut Pesto

Okay, this is the easiest part of the meal, and probably the best. Honestly I'm not usually a big pesto fan, but this stuff is un-be-lievable. I may have licked the spatula a few times.

Ingredients:

1/2 cup walnuts

2 cups basil

1/3 cup olive oil

2 cloves garlic

1/2 cup grated parmesan

1/2 tablespoon butter (optional)

salt

Place the walnuts, basil, olive oil, and garlic in a food processor or blender (Vitamix whaaat!) and blend until it's thoroughly combined, but not liquified - you want it to have some texture (see picture). Add the parmesan and butter (if you want to, Alan is just telling me now that he added it) and blend again. Add salt to taste. Add a little more olive oil if it's too thick.

And that's it. Mix with pasta, put it on a baguette, do whatever with it, just know it will steal the show. It's worth the carnage it inflicted on my poor basil plant.

Roasted Red Pepper Cream Sauce

This is a cream sauce, but it's not too rich or too bad for you. I used half & half instead of cream, and it was really thick. This sauce was really good with the nutmeg sweet potato gnocchi because it's not overpowering.

Ingredients:

3 red bell peppers

1/2 cup pine nuts, toasted

1/2 cup parmesan cheese

1/4 cup olive oil

2 cloves garlic

1 cup half & half

salt & pepper

1. put the red peppers over a burner if you have a gas stove, or under a broiler if not, and turn them so they're black on all sides. Place them in a paper bag and close it for about 15 minutes, then take them out and peel them. The black parts should all come off easily. Slice up the peppers into chunks.

2. heat the olive oil in a pan, then add the peppers, garlic, and pine nuts and saute them all together for a few minutes just to bring out the flavors.

3. pour everything in a blender or food processor and blend it until everything is completely mixed (unless you like some pepper chunks in your sauce).

4. Return it to the saute pan, and add the half & half and parmesan, and simmer until everything is uniform. Add salt & pepper to taste.

Blackberry Goodness

This is the first of my blackberry baking attempts. I wasn't sure if I should post it because I would call it only a minor success - I took it to a dessert potluck and the whole thing got eaten, but when there is warm homemade cobbler at a potluck, it gets eaten regardless. It definitely needed more butter (sometimes you just have to go for it) and my multiplying the recipe didn't allow for even egg multiplication. I made it with whole wheat pastry flour and white flour, but strangely enough the end product tasted a lot like corn meal. So, this was yummy, but not good enough for me to post the recipe and tell others to make it.

Instead... who out there has a good cobbler recipe?

Spice Up Your Salads - literally

Just a simple little something from the kitchen of a couch surfer. Every night for the past week I've had this salad along with whatever else I've thrown together, and I'm not sick of it. Not even a little. It comes down to this principle: herbs in salads. I don't know why people don't do it more. It adds a lot of flavor and texture and you don't have to do much else to it. I throw in some tomatoes and balsamic, and that's it.

So yes, I'm cheating - this is just a Trader Joe's salad mix, so this is the simplest thing ever. Even if you don't have access to TJ's, it's easy to throw together:
-red & green lettuce
-arugula
-frisee
-parsley
-dill
-cilantro
-cherry tomatoes
-balsamic vinaigrette

Obviously you can throw in whatever you want - I'm not a huge fan of parsley. You might want to include some feta or something if you have it - keep it simple and try some new herbs. Rosemary? Sage? I don't know, it's pretty bold.