This was a terrific dish, although I think I should have done 2 batches of the Gnocchi. I posted the recipe for the Gnocchi just before this one. The recipe says that using the vacuum packed gnocchi from the store works just as well as fresh, but I wouldn't be me if I didn't try out the homemade stuff.
2 pkg. gnocchi
3 c. heavy cream
1 c. reduced sodium chicken broth
1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
12 oz. baby spinach
3 oz. goat cheese
1/2 c. freshly grated parmesan
Preheat the oven to 400. Place the gnocchi in a lightly greased 9 x 13 pan. Set aside. In a medium saucepan whisk together cream, chicken broth, and flour over medium heat. COntinue whisking until sauce is simmering and thickened, about 5 minutes. Add the salt, pepper and nutmeg. Add spinach and toss to coat in the cream. Pour over the gnocchi. Crumble goat cheese on top and sprinkle with parmesan. Bake 30 min.
Thursday, October 29, 2009
Gnocchi
These are little potato/pasta dumplings. I had a little trouble forming these with the fork, and was really worried about how they would turn out. But once I bit into them, I was amazed at how good they were. You should try them. From Everyday Pasta
2 baking potatoes, about 12 oz. each
1 egg, lightly beaten
1 tsp. salt
1/2 tsp. fresh ground pepper
3/4 c. flour
microwave the potatoes in the microwave until tender. (don't forget to pierce them first).While still warm cut in half and scoop out the flesh into a large bowl. Mash well and add egg, salt and pepper. Sift flour over mixture and stir just until blended.
Scoop out a large spoonful and roll into a half diameter rope. Cut into 1 inch pieces. Now this next part was tricky. Roll each piece over the tines of a fork. If you mess up it will still taste good.
In two batches, cook in a large pot of boiling, salted water until they rise to the surface, about 3 minutes.
2 baking potatoes, about 12 oz. each
1 egg, lightly beaten
1 tsp. salt
1/2 tsp. fresh ground pepper
3/4 c. flour
microwave the potatoes in the microwave until tender. (don't forget to pierce them first).While still warm cut in half and scoop out the flesh into a large bowl. Mash well and add egg, salt and pepper. Sift flour over mixture and stir just until blended.
Scoop out a large spoonful and roll into a half diameter rope. Cut into 1 inch pieces. Now this next part was tricky. Roll each piece over the tines of a fork. If you mess up it will still taste good.
In two batches, cook in a large pot of boiling, salted water until they rise to the surface, about 3 minutes.
Fresh Pasta
This is the recipe that i use when making pasta, from Everyday Pasta. I use a little less flour because i mix it with a food processor, but if you do it by hand you will be able to feel when it is ready. Make sure you let it rest for 30 minutes once it's been mixed. Now that we've done it so much, it is really easy for us to make. I say us, because i always need help rolling and cutting it. The kids love to help!
3 c. all purpose flour
4 large eggs
1 Tablespoon kosher salt
1 Tablespoon olive oil
Lightly beat the eggs and add salt and oil. Put the flour in the food processor and add egg mixture. Combine until the liquid is evenly distributed. (i have been known to add a tablespoon or 2 of water if it's too dry.) Knead the dough until smooth, wrap in plastic wrap and let rest 30 min.
3 c. all purpose flour
4 large eggs
1 Tablespoon kosher salt
1 Tablespoon olive oil
Lightly beat the eggs and add salt and oil. Put the flour in the food processor and add egg mixture. Combine until the liquid is evenly distributed. (i have been known to add a tablespoon or 2 of water if it's too dry.) Knead the dough until smooth, wrap in plastic wrap and let rest 30 min.
Friday, October 9, 2009
The Most Amazing Alfredo Sauce
if you have time and a pasta machine, serve this with fresh pasta. So much better!!
3/4 c. butter
1 c. whipping cream
1/4 tsp. white pepper
2 c. fresh grated parmesan
1 tsp. cornstarch
melt the butter over low heat. Whisk in the cream and pepper, stirring frequently until it thickens slightly. Stir in 1 1/2 c. parmesan and stir until melted. Whisk in the cornstarch and stir until thickened, about 3 minutes. Serve over fettucine and top with remaining parmesan.
3/4 c. butter
1 c. whipping cream
1/4 tsp. white pepper
2 c. fresh grated parmesan
1 tsp. cornstarch
melt the butter over low heat. Whisk in the cream and pepper, stirring frequently until it thickens slightly. Stir in 1 1/2 c. parmesan and stir until melted. Whisk in the cornstarch and stir until thickened, about 3 minutes. Serve over fettucine and top with remaining parmesan.
Wednesday, September 16, 2009
Big Mac
Seriously, the sauce really did taste like a big mac. Amy informed me that she has never had a big mac, but she really liked these. We didn't double decker them, so not very authentic.
ground beef
salt
sesame seed bun
kraft singles
finely chopped onion
shredded iceberg lettuce
sliced dill pickles
form ground beef into patties and season with salt. Cook until no longer pink in a non stick skillet and top with cheese. Toast buns cut side down in the pan. Spread sauce on a bottom bun. place patty cheese side down.
place another bun bottom on top and cover with sauce. Top with sauce, onion, lettuce, pickles, burger patty and bun top.
sauce (1 serving):
1/3 c. mayo
2 tsp. dill pickle relish
2 tsp. ketchup
2 tsp. sugar
2 tsp. yellow mustard
1 Tbsp. + 1 tsp. finely chopped white onion
combine mayo, relish, ketchup, sugar, and mustard. mix well. stir in onion just before serving.
ground beef
salt
sesame seed bun
kraft singles
finely chopped onion
shredded iceberg lettuce
sliced dill pickles
form ground beef into patties and season with salt. Cook until no longer pink in a non stick skillet and top with cheese. Toast buns cut side down in the pan. Spread sauce on a bottom bun. place patty cheese side down.
place another bun bottom on top and cover with sauce. Top with sauce, onion, lettuce, pickles, burger patty and bun top.
sauce (1 serving):
1/3 c. mayo
2 tsp. dill pickle relish
2 tsp. ketchup
2 tsp. sugar
2 tsp. yellow mustard
1 Tbsp. + 1 tsp. finely chopped white onion
combine mayo, relish, ketchup, sugar, and mustard. mix well. stir in onion just before serving.
Friday, July 31, 2009
Cheddar Dill Scones
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
Sour Cream Coffee Cake
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (2 1/4 c. flour + 1/4 c. cornstarch)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped pecans, optional
For the glaze:
* 1/2 cup confectioners' sugar
* 2 tablespoons real maple syrup
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the pecans, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (2 1/4 c. flour + 1/4 c. cornstarch)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped pecans, optional
For the glaze:
* 1/2 cup confectioners' sugar
* 2 tablespoons real maple syrup
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the pecans, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
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