Saturday, January 28, 2012
Sunday, January 22, 2012
This is my mother's recipe for Potato Gnocchi. We love her light Gnocchi, so delicate to the taste. Instead of baking the potatoes she uses Idaho potato bits. Her Gnocchi is light and melt in your mouth.
4 cups Idaho potato bits
3 cups boiling water
1 cup flour
1/2 cup fresh grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon fresh grated nutmeg
1 egg beaten
Place potato bits in large mixing bowl. Add boiling water mixing until all the bits become a dense mashed potato. Add rest of the ingredients except egg. Make a well in center of bowl and add egg. Mix with wooden spoon then finish kneading gently with hands to form dough. Make sure the eggs is thoroughly mixed in with no yellow streaks.
Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or I like to form them into the an indented pillow. I take the knuckle of my index finger and dip in flour. Using this knuckle I create a little pocket then I gently pinch the ends together with my thumb and index finger. The indentation holds the sauce and helps gnocchi cook faster.
As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. If you are using right away let them set to dry for half hour before cooking. If you will not cook the gnocchi until the next day or later, freeze for three hours on baking sheets then transfer to plastic freezer bags.
When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a simmer, shake off the excess water, and serve as desired.
Gnocchi taste wonderful with all types of sauces; classic red, Alfredo, pesto or just garlic with olive oil.
Sunday, January 15, 2012
Sunday dinner, a family tradition in our home. One of our favorite Sunday dinners is Cornish Game Hens. I've tried many different ways to make the hens, glazes, rubs, seasoned and more. My family agreed on I finally came up with the best. So tasty, succulent and juicy, just wonderful!
Cornish Game Hens
4 Cornish Game Hens
1 lemon, sliced thin in eight semi circle pieces, remove any seeds
2 tablespoon olive oil
2 cloves garlic, minced
2 teaspoon Herbs de Provence
1/3 cup white wine
1/3 cup low sodium chicken broth
salt and pepper
Soak Hens in cold water with 2 tablespoons or sea or kosher salt in a large bowl for one hour. Drain, rinse and pat dry. Preheat over to 450 degrees F. Rub hens with 1 tablespoon olive oil. Gently separate the skin from the breast to create a pocket on each side of the hen. Toss lemon slices, herbs and garlic. Place inside each pocket. Rub 1 tablespoon of oil on hens, season lightly with salt and pepper. Place in heavy roasting pan. Roast for 25 minutes. Reduce temperature to 350 degrees. Whisk wine, chicken broth, and remain tablespoon of oil. Pour over hens and roast for 30 minutes longer or until golden brown and juices run clear. Baste occasionally with pan juices. Transfer hens to plate, cover with aluminum foil. Put pan juices in saucepan and boil until reduced to a sauce consistency, about 5 minutes. Spoon sauce over hens and serve.
I was in the mood for something yummy for lunch so I whipped this tasty Frittata. So easy, so good, just right on a cold winter's day! If you like to make omelets or Frittatas I highly recommend Calphalone's Frittata pan. Non stick for easy clean up, just the best.
Frittata with broccoli and red peppers
2 eggs beaten
1/4 cup freshly grated Parmesan cheese
1 teaspoon Italian herbs
1/4 cup broccoli, steamed
1 red pepper cut in cubes, steamed
If not using a non stick pan spray with cooking spray. Heat pan on medium. Combine cheese and herbs with eggs, pour into pan. Cook until eggs are starting to set about 5 minutes. Top with steamed broccoli and peppers, continue to cook for another 3 minutes. Flip the Frittata, cook for another 3 minutes. Transfer to a plate and serve.
You can use any combination of vegetables, cheese or spices to vary the taste. Some times I like to use feta cheese, spinach and onions or fresh mozzarella, asparagus and mushrooms. Let your imagination run wild!
Saturday, January 14, 2012
Love my new portable cake dish a much appreciated Christmas present from Chris! For years I have admired the artistry of MacKenzie Childs. Now I own this beautiful portable cake dish that let's me take my Delicious cake out in style!
Tuesday, January 10, 2012
I've made this soup for many years. A very healthy and delicious soup. I decided to switch to organic vegetable broth to make it vegan. I added more flavorful spices to enhance the taste. The result another favorite soup to warm the winter nights!
Vegan Mushroom and Rice Soup
2 shallot, chopped
2 cloves garlic. crushed
2 Tbs olive oil
8 oz of sliced mushrooms, either white or baby portabella, you choose your favorite
1 1/2 cup Trader Joe's Brown Rice Medley
2 32 oz boxes Organic Vegetable broth
2 Turkish bay leaves
1 teaspoon french thyme
Saute shallots and garlic in olive oil for about 5 minutes. Add slice mushrooms, continue sauteing for an additional 10 minutes. Add broth, bring to a boil. Add rice, bay leaves, thyme and lower heat, cover simmering for about 45 minutes. Salt and pepper to taste. Remove the bay leaves before serving.
That's it done. I freeze this soup and have wonderful homemade soup always ready for those days when you just need a nice hot bowel of soup.(Really nice after hot yoga!) I love soup but find that soup in restaurants can have too much salt. So I never order soup out instead I come up with low sodium, flavorful soups that I make at home. Experiment and add different spices for a subtle change.