Gnocchi swimming in Creamy Pesto

If you're on a diet that doesn't allow for carbs and saturated fat, turn away now. This isn't the recipe for you.  It's extremely indulgent and to be honest, it's not something I would typically eat either.  Melting the butter in the pan flipped my guilt switch immediately knowing how much sat fat I was about to consume.   BUT.... Since it's so rich, you don't need to eat much of it.  Its that whole moderation thing. By the way, its the sauce that's so indulgent, so you could make the gnocchi and toss it in a fresh tomato sauce.  That would be delectable.  I didn't measure a single thing for either the gnocchi or sauce. I just went by feel and taste so I'll do the best I can with measurements. 

Gnocchi:

2 large starchy potatoes
3 egg yolks
About 1 cup or so of AP flour
Salt/pepper/nutmeg

Creamy Pesto Sauce:

Handful of Basil (about a cup of whole leaves)
1/4 cup grated Parmesan cheese
2 Tbs pine nuts
1 garlic clove
Just enough EVOO to bring pesto together but not liquidy. (about 1-2 tbs)

3 Tbs. Butter
1 Cup Heavy Cream
3/4 Cup fresh grated parm cheese


Directions for gnocchi:

You can either bake the potatoes or peel and boil them.  If you boil them, make sure you give them plenty of time to dry out.  I also didn't run mine through a food mill because I don't own one. So i used a fork to break up the potatoes really well.  Let the cooked/mashed potatoes cool.

After they're cooled, add 3 egg yolks, dash of nutmeg, salt and pepper.

mix well and start adding flour about a 1/4 cup at a time until you have a dough that isn't sticky and you can work with.   I think in all I added about a full cup of flour, plus more for bench flour.

it has come together and feels like dough

turn it out on floured board or counter and divide into workable amounts

roll out into snakes

cut into 1/2 inch pieces and lay on sheet tray

Now, you don't have to do the ridges thing on the gnocchi but I had some time on my hands waiting to pick my son up from school.  So I tried it.  Basically, I just rolled each piece down the back side of a fork.  Seemed to work out well.

set pan aside and let velvety pillows of deliciousness dry while you make the sauce.

For the sauce, First, start with a simple basil pesto.  Throw the basil, pinenuts, garlic, 1/4 cup of the cheese in food processor.  With processor running, slowly add the EVOO just until the sauce comes together. You don't want it to be as thin as a normal pesto since you'll be adding it to the cream later.  It shouldn't be more than a couple Tbs.

set this aside while you prepare the creamy part of the sauce

Before you start the cream sauce, go ahead and put the water on that you'll boil the gnocchi in. That way it'll be ready to go as soon as the sauce is.  You'll want to bring it to a low boil and just leave it there until ready to drop gnocchi nuggets in.

For the cream sauce:

Melt 3 Tbs unsalted butter over medium low heat, add cup of cream and stir. Slowly add in the remaining 3/4 cup of parm cheese.  Continue to stir until mixture thickens.  Keep it over medium low to low so as to not "break" the cream.  Once mixture thickens, add in your basil pesto mixture and stir. You can turn the burner/flame to very low or even off at this point.

By this time, the water should be a low boil for the gnocchi.  You can drop them in in batches.  Mine only took a couple minutes to cook. You'll know they're done when they float to the top.  Pull them out with a strainer and drop them into the pesto cream mixture.  Continue to cook gnocchi and add it into the cream mixture until all the gnocchi is done.

Now place into a Tupperware and send it home with the super nice friend that came to work on the pool for him and his lovely wife to enjoy :)

One Butt, Two Meals...at least

One of my favorite, most favorite comfort foods is slow cooked meat.  I'm sure I've mentioned that before.  I know I've had that dialogue many times with myself anyway.  So the other day, I pick up an 8lb Boston Butt.  Not exactly sure what I wanted to do with it, besides throw it in the oven and roast it low and slow for a few hours.  After about hour two, I started devising a plan to create a garlic shmeared Boston Butt scented candle so I could smell the aroma any time.  But then realized there would be no reward at the end. After about the fourth hour, I saved my butt from the gentle 325 degree heat of my "comfort food generator".

We let it rest and cool a bit, then we attacked the butt.  Can you tell I'm enjoying using that word? Anyway,   my sous Chef, Sidda, and I cut and trimmed the meat, ate a little, trimmed some more, ate a little more, ruined our dinner and threw it in the fridge until I decided what to do.  Of course the next day, the kids and I continued to snack on the pork, straight from the fridge.

I still have a small baggie full of butt in my fridge but so far we've made Cuban sandwiches with sriracha mayo (accompanied by broccoli cheese dipping soup). And later that evening, we cleaned out the fridge and made Pork Lo Mien.

Cuban Sandwiches with sriracha Mayo:

 Ingredients:


1/4 cup mayo
srirachi sauce to taste
1 tsp of lemon juiceLarge Loaf of Cuban bread
Olive oil to brush on bread before pressing
Roasted pork (or pork deli meat)
Thinly sliced deli ham
Swiss Cheese
Dill pickles, sandwich sliced
Yellow mustard

1. Combing first three ingredients adding srirachi to taste. 
2. Heat Grill pan or panini press
3. Spread mayo on one side of bread and mustard on the other
4. Assemble rest of ingredients onto the bread.
5. Brush both top and bottom of sandwich with olive oil and place on panini press or grill pan
6. If using grill pan, place a heavy bottom pan on top to press sandwich. Press until flattened and cheese is melted.

 Remember this?  My panini press :)

Pre-Press

Post-Press








"Clean out the Fridge, Pork Lo Mien"

Ingredients:

Sauce
1 Cup of your favorite teriyaki marinade ( I love soy van products)
1 tbs rice wine vinegar
1/2 cup water
pinch of red chili flakes to taste
2 tbs chopped fresh cilantro

Lo Mien:
Oil to coat pan
1/2 medium onion chopped
One Carrot shredded
1/2 red pepper julienned
1/2 cup shredded cabbage
1/4 cup chicken broth to deglaze pan
1 Cup pork
1 box soba noodles or thin spaghetti noodles
Scallions and/or cilantro to garnish
Chopsticks

Instructions:
1. Mix all ingredients for sauce and set aside. 
2. Cook noodles according to package directions to al dente
3. Head oil in saute pan over medium heat
4. Add onions and cabbage and cook until cabbage is a bit wilted, maybe about 3 minutes
5. Add pork and saute until a little crispy and heated through
6. Splash a bit of chicken broth in the pan to scrape up the delicious pork bits
7. Add red peppers and carrots right before you add the noodles to help keep their crunch
8. When noodles are al dente, drain and add to veggie/pork mixture and toss to combine
9. Add your sauce and quickly toss to heat everything together
10. Garnish with chopped scallions and or reserved cilantro
11. Divide into separate bowls, add chopsticks and enjoy the chopstick/noodle entertainment.

Butternut Squash Lasagna

I wanted to get in one more recipe before the new year.  We'll all be on vacation for the next few weeks.  I'll be taking mad pictures and probably posting to my facebook  all the yummy food I'm eating.  So continue to check it.

We celebrated our Christmas a few days early and I wanted to do something festive but not to repetative.  Although we are looking forward to a delicous traditional Christmas dinner at Grandma Mary's house.

As soon as I found these noodles at World Market I knew exactly what I was going to make for our small family Christmas feast.  Check these out!

Isn't that the most beautiful pasta?  ALMOST too pretty to eat..almost ;)  I didn't want a heave sauce that would cover them up so I thought butternut squash would work perfectly..It did. 

Grammar disclaimer #2- please excuse my wreckless misspellings, I'm blogging as I mulitask.  Remind me to remind the kids to not forget their toothbrushes. 

Ingredients:

This is to fit an 8X8 pan.

8 lasagna noodles

12 slices of mozarella cheese

Additional shredded Parmigiano-Reggiano

Ricotta layer:

1 8oz carton of ricotta cheese- I prefer whole milk. So rich and creamy

1 Large egg

½ cup grated Parmigiano-Reggiano         

1 tsp onion powder

1 tsp garlic powder

1 tsp pumpkin pie spice

Salt and pepper

Béchamel layer

2 Tbs butter

2 Tbs flour

2 ½ Cups milk

1 box frozen pureed butternut squash thawed

Sprig of sage

Sprig of thyme

2 tsps pumpkin pie spice

Generous salt

Pepper

Cooking instructions:

Preheat oven to 350 degrees

Bring large pot of water to boil and cook noodles by following package directions.  Meanwhile in a small bowl, mix together ricotta mixture and set aside.

In a medium sauce pan melt butter over medium heat.  Add flour and whisk until butter and flour are incorporated. Lower heat to medium low. Slowly whisk in first 1/2 cup of milk until all is incorporated and there are no lumps.  Add the rest of the milk an continue to whisk.  Salt and pepper the mixture.  Add pumpkin pie spice and the whole sprigs of sage and thyme.  Keep them whole so you can remove them later.  Bring the mixture to a low boil until thickened.  Remove the herbs and stir in the thawed butternut squash puree.  Once completely incoporated turn heat off and cover until noodles are done.

Béchamel

Once the pasta is drained, begin assembling.  Spoon about 1/2 cup of the butternut squash mixture in the bottom of the 8X8 pan. Add enough noodles to cover the bottom.  This will differ depending on brand.

First layer

Next add a half the layer of ricotta and 4 slices of mozarella.  Repeat the next layer with a layer of noodles, bechemel noodles, ricotta and cheese.  I was able to squeak out 4 layers. 

Goin in the oven

Bake at 350 for about 35 minutes or until top is bubbly and golden.  It's best to let the lasagna set for at least 15-20 minutes.  It will cut perfectly. 

Fool Proof Spaghetti alla Carbonara (lello spaghetti)

Our son was only 3 when we lived in Italy.  Carbonara was his favorite thing when we went out to eat.  He’d always order “lello spaghetti”.   To this day we still refer to it as yellow (finally got that right) spaghetti.  It also happens to be one of the most requested dishes when we have family visits…or when we visit family.  You know who you are.  

It’s hard to find a good Carbonara at chain restaurants. I’ve found they tend to just use a creamy alfredo sauce with bits of bacon. Shame on the gardens of olives in the world for trying to pass alfredo off as Carbonara.  Anyyywayyyy.....as this is an egg based sauce, cooked by the heat of the pasta alone, I suggest you use pasteurized eggs if you’re at all leery of eating undercooked eggs.   You can find them at select supermarkets.  They’re also great for Caesar salad dressing and cookie dough that you know little fingers will be dipping into.  Alrighty..movin on…

Ingredients:

16 oz box of thick spaghetti

4 slices center cut bacon chopped (traditionally you would use pancetta, but I enjoy the bacon)

½ Cup chopped white onion

4 eggs

¾ cup shredded parmigiano reggiano- please not the cheese in the green can

¼ cup heavy cream

Splash of white wine (maybe a Tbs)

S&P

Cooking instructions:

Bring large pot of water to boil for your spaghetti and cook according to directions.

Brown chopped bacon over medium heat.  Once fat begins to render, add onions and sweat.  Cook until bacon is not quite crisp.  Remove from heat if bacon finishes cooking before pasta as to not overcook.

In a medium bowl, beat eggs, add cheese, cream, wine , salt and pepper.  Set aside. 

Once spaghetti is aldente, drain and add to bacon mixture, yep…fat and all.  Toss to coat.  Quickly add the spaghetti/bacon mixture back to the pot you boiled it in and get ready to stir stir stir. Add the egg mixture and quickly stir to keep eggs from scrambling. This process will be what cooks and thickens the sauce.  Serve pasta immediately.  This dish does not reheat well.

Pumpkin Ravioli with Brown Butter Sage Sauce

Fall must be right around the corner. You know how I know? Well it’s certainly not the 90 degree weather here in Florida. Thanks to Starbucks for rolling out the Pumpkin Spice Latte and to William Sonoma for releasing the Pumpkin Butter. Last but not least, thank you to my northern friends for sharing their cool breeze through the open window stories with me. I’m trying, in vein I believe, to channel a bit of fall here at the beach with this recipe. It’s rich and indulgent no doubt . I have also provided two different sauces that are equally as decadent but if you’re not about floating your pasta in melted butter, I’ve also added an alternative cream sauce. These recipes are all adapted from about a handful of other recipes as my dishes usually are. Martha Stewart has a wonderful ravioli recipe and Epicurious has the cream-sage sauce.

Ingredients

Ravioli

• ½ medium onion (finely chopped)

• 1tbs butter

• 1tbs Olive Oil

• 1 can pureed pumpkin

• 1 Cup Ricotta Cheese

• 1 egg

• ¼ tsp fresh grated nutmeg

• ½ tsp salt more to taste

• 1 tbs balsamic vinegar

• Wonton wrappers + egg for glue



Brown Butter Sage Sauce



• 4 tbs butter

• 2 tbs fresh chopped sage

• 2 tbs balsamic vinegar



Cream Sage Sauce- Epicurious.com



• 1/2 tablespoons butter

• 1/4 cup chopped pecans

• 1/3 cup finely chopped shallots

• 1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves

• 3/4 cup dry white wine

• 2/3 cup whipping cream



Instructions

Melt butter and olive oil in small skillet, add onion. Take the time to caramelize these onions for sweetness and texture in the ravioli filling. You can add a pinch of sugar to help the carmalization along. This can take 15-20 min. When the chopped onions have become brown, sweet and tender, remove them from the pan and let slightly cool.Meanwhile, in large bowl, mix the rest of the ravioli ingredients including the onions. Before adding the egg, give the mixture a taste to check for seasoning. Add salt and pepper to taste.

Prepare your wonton wrappers by laying them out on a jelly roll pan or cookie sheet. You can use two wrappers per ravioli by stacking one on top of the other or you can fold one sheet over into a triangle as I have done. Add about ½ tsp-1tsp ravioli filling to each wrapper. Do not overfill. Dip a small pastry brush or your finger into beat egg and paint onto two sides of the wrapper. Fold the wrapper over the filling and pinch together to ensure a tight seal. If you prefer a square ravioli, you’ll have to brush egg on every side of the bottom sheet of wrapper.

While boiling water for the ravioli, begin the brown butter sage sauce. In a large sauté pan, melt 4 tbs. butter. Add fresh sage. Cook until butter browns. Remove from heat and stir in 2 tbs balsamic vinegar.

When water has come to a boil, carefully drop in ravioli. These will only need to boil for about 1-2 min or until they float. Add cooked ravioli into the butter sauce and flip the ravioli to coat. Plate and enjoy!!!



Alternate sauce- Cream sage sauce

I do prefer this sauce, as I do with anything with heavy cream and wine. I happened to not have any cream on hand this night so I went with the other one.

Melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.

Add ravioli to sauce; toss. Season with salt and pepper.