Thursday, February 26, 2009
Monday, February 16, 2009
Frozen IN
This is just too much winter. 'Nuf said.
Looking for the "perfect" spot. Moderate climate, temps from 60 - 85 F; not humid, like New England in summer; near the ocean; affordable (which in our language means extremely affordable); gay friendly; pet friendly; safe - low crime rate; low taxes. Have done the Find Your Spot Quiz a million times, but still can't find it.
Suggestions wanted.
Looking for the "perfect" spot. Moderate climate, temps from 60 - 85 F; not humid, like New England in summer; near the ocean; affordable (which in our language means extremely affordable); gay friendly; pet friendly; safe - low crime rate; low taxes. Have done the Find Your Spot Quiz a million times, but still can't find it.
Suggestions wanted.
Tuesday, February 10, 2009
Gnocchi
For those of us who never met a Carb we didn't like, gnocchi is the perfect combination for a dinner feast. Fairly simple to make but messy, at least I make a mess...I used:
4 medium russet potatoes boiled whole with the skins on, then cooled and peeled and put through a ricer (see photo)
1 cup flour
2 egg yolks
1/2 tsp salt (or a bit more)
A little water to moisten the dough if it is too dry (depends on the size and moisture of the potatoes)
That's it. Mix ingredients to incorporate and form a dough. Knead briefly on a floured board. Cut into 4 pieces. Roll each piece into a rope on the floured board, then cut off small 1/2 inch pieces with a knife and transfer to a plate or tray.
When you are ready to eat, make sure your tomato sauce is hot and ready and you have a big pot of salted, boiling water on the stove.
Place about one fourth of the gnocchi into the boiling water and when they rise to the top, wait a few seconds, then remove from the pot with a slotted spoon. Continue to cook in batches and place the cooked gnocchi in a bowl with some sauce. Better yet, serve them directly and put your sauce on at the table. Grate some Romano cheese on top and eat before they get cold.
This recipe serves 4 if you are having salad or other courses. In our house it serves 2.
Rice the boiled potatoes
Role out the dough
Cut the gnocchi
Place the gnocchi in a plate (sometimes I indent each one with a finger, some people use a fork, when I'm in a hurry, I just leave them as is)
Boil the gnocchi 'til they float, just a few minutes.
Serve with your homemade tomato sauce. Mine is made with hot Italian sausage, meatballs and leftover roast pork with garlic and wine, fresh/frozen basil to make it sweet and tasty and romano cheese.
Some nice red wine and you have dinner for two. We skip the Italian bread to keep the carbs within reason.
Ciao, bel'amici!
4 medium russet potatoes boiled whole with the skins on, then cooled and peeled and put through a ricer (see photo)
1 cup flour
2 egg yolks
1/2 tsp salt (or a bit more)
A little water to moisten the dough if it is too dry (depends on the size and moisture of the potatoes)
That's it. Mix ingredients to incorporate and form a dough. Knead briefly on a floured board. Cut into 4 pieces. Roll each piece into a rope on the floured board, then cut off small 1/2 inch pieces with a knife and transfer to a plate or tray.
When you are ready to eat, make sure your tomato sauce is hot and ready and you have a big pot of salted, boiling water on the stove.
Place about one fourth of the gnocchi into the boiling water and when they rise to the top, wait a few seconds, then remove from the pot with a slotted spoon. Continue to cook in batches and place the cooked gnocchi in a bowl with some sauce. Better yet, serve them directly and put your sauce on at the table. Grate some Romano cheese on top and eat before they get cold.
This recipe serves 4 if you are having salad or other courses. In our house it serves 2.
Rice the boiled potatoes
Role out the dough
Cut the gnocchi
Place the gnocchi in a plate (sometimes I indent each one with a finger, some people use a fork, when I'm in a hurry, I just leave them as is)
Boil the gnocchi 'til they float, just a few minutes.
Serve with your homemade tomato sauce. Mine is made with hot Italian sausage, meatballs and leftover roast pork with garlic and wine, fresh/frozen basil to make it sweet and tasty and romano cheese.
Some nice red wine and you have dinner for two. We skip the Italian bread to keep the carbs within reason.
Ciao, bel'amici!
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