7 February 2014 Sweet Potato Gnocchi in Sage Brown Butter

Sweet Potato Gnocchi in Sage Brown Butter

February 7, 2014 By
Gnocchi Dough

Gnocchi Dough

I find myself ordering gnocchi a lot when I go out to dinner. I love the pillowy, melt-in-your-mouth texture of gnocchi and last week, started wondering why I almost never make them at home. I had two sweet potatoes and decided to jump in one morning and make a batch for lunch – not a bad weekday treat, right?

Gnocchi Rope

Gnocchi Rope

Ingredients:

  • 2 large sweet potatoes, pierced all over with fork
  • 8-ounce container fresh ricotta cheese, drained in sieve 2 hours
  • ½ cup plus ½ cup finely grated Parmesan cheese
  • 1 Tbsp. light brown sugar
  • 1 tsp. plus 2 Tbsp. salt
  • ¼  tsp. freshly ground nutmeg
  • 1 ½ cups all-purpose flour
  • ½ cup (1 stick) butter
  • 5 Tbsp. chopped fresh sage
Uncooked Gnocchi

Uncooked Gnocchi

Directions:

  1. Preheat oven to 375 degrees. Place sweet potatoes on a cookie sheet and bake until tender, about 45 minutes. Cut in half and cool for 15 minutes. Remove the peel from the potatoes, place the flesh in a large bowl and mash. To the mashed potatoes, add the ricotta cheese, Parmesan cheese, brown sugar, 1 teaspoons salt and nutmeg and stir until well incorporated. Mix in flour, about ½ cup at a time, until soft dough forms.
  2. Place dough onto a floured surface and divide in 6 equal portions. Create 20-inch long ropes by rolling each portion of dough between palms and floured work surface – sprinkle with flour as needed if sticky. Using a sharp knife, cut each rope into 20 pieces. Roll each piece over the tines of fork to indent (optional). Transfer to baking sheet sprinkled lightly with flour.
  3. Bring large pot of water to boil then add 2 tablespoons salt. When the water is boiling again, add one or two portions of gnocchi and boil until tender, 2-3 minutes. Transfer the boiled gnocchi to clean cookie sheet and cool completely. Repeat with remaining gnocchi.
  4. In a large skillet, melt butter over medium-high heat. Cook until butter is brown with a nutty aroma, about 3 minutes. Add chopped sage and turn off the heat. Season sage butter with a generous pinch of salt and pepper.
  5. Add the gnocchi to the brown butter and sauté until gnocchi are heated through, about 4 minutes.
  6. Divide gnocchi among small bowls and sprinkle with the remaining ½ cup Parmesan.

Makes 8 appetizer portions.                                                                                                                         

Inspired by this Bon Appetit recipe.

Filed Under: American, Entrees, Italian, Sides, Vegetables, Vegetarian Tagged With: , , , , ,
3 February 2014 Butternut Squash Ravioli in Sage Brown Butter

Butternut Squash Ravioli in Sage Brown Butter

February 3, 2014 By

Butternut Squash RavioliLast week I stopped at Eataly in Manhattan with some friends visiting from Florida. The place is a Mecca of all things Italian and I couldn’t pass up the pasta counter and the super cute butternut squash ravioli as I knew I’d be in a hurry to fix dinner for all of us when we returned to the burbs.

Well, dinner didn’t happen as we lunched at Barbuto and it was a feast and we simply weren’t hungry for dinner, so I made a quick lunch of the ravioli yesterday and the photo I took of that pasta had everyone liking and sharing on Facebook, Instagram and Twitter.

I couldn’t understand why folks would like this particular dish, yes, I can make my own ravioli, but what I didn’t grasp until later in the day is that so many of us who work longs days just crave delicious, elegant and simple to make meals during the week, albeit semi-homemade. Fair enough, here are the simple steps to making this pretty meal.

Ingredients:

  • ½ pound fresh ravioli (I used butternut squash as I love that in the winter)
  • ½ stick (4 Tbsp.) butter
  • 1 Tbsp. roughly chopped fresh sage
  • ¼ cup Pecorino or Parmesan cheese

Directions:

  1. Boil the pasta according to package directions, drain.
  2. In a medium skillet, melt the butter over medium heat. Cook the butter until brown and nutty in aroma, about 90 seconds.
  3. Add the sage to the brown butter, turn heat off, add the ravioli and shake the pan to coat the pasta in brown butter.
  4. Plate the ravioli and sprinkle with Pecorino or Parmesan.

Serves one famished dinner.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Sides, Vegetables Tagged With: , , ,
27 January 2014 Meatless Monday – Easy Roasted Carrots

Meatless Monday – Easy Roasted Carrots

January 27, 2014 By

Cooked CarrotsI just love roasting vegetables in the winter months to serve as a side dish with various foods, or on their own as a complete meal. Just drizzle a little oil, sprinkle S&P and roast!

In this case, large carrots are cut in half long ways and roasted until the natural sugars caramelize and create a slightly sticky coating that’s delicious.

Ingredients:

  • 4 giant carrots, cut in half then halved long ways
  • ¼ cup olive oil
  • ½ tsp. each salt and pepper

Directions:

  1. Add the carrots to a baking sheet and drizzle with oil and sprinkle with salt and pepper. Toss to coat the carrots then roast, cut side down, in a 350 degree oven for 30 minutes or until tender.

4 side servings.

Filed Under: American, Sides, Vegetables Tagged With: , , ,
20 January 2014 Meatless Monday – Easy Roasted Brussels Sprouts

Meatless Monday – Easy Roasted Brussels Sprouts

January 20, 2014 By

Raw SproutsRoasting Brussels sprouts couldn’t be simpler – cut the sprouts in half, drizzle a little oil, sprinkle S&P and roast for 20 minutes. The natural sugars of the sprouts caramelize and created little crunchy bits that are delicious.

Ingredients:

  • 1 pound Brussels sprouts, trimmed and halved
  • ¼ cup olive oil
  • ½ tsp. each salt and pepper

Directions:

  1. Add the Brussels sprouts to a baking sheet and drizzle with oil and sprinkle with salt and pepper. Toss to coat the spouts and roast them in a 350 degree oven for 20 minutes, flipping them gently until caramelized and golden brown.

6 side servings.

Filed Under: American, Sides, Vegetables Tagged With: , ,
11 January 2014 Slow Cooker Oatmeal

Slow Cooker Oatmeal

January 11, 2014 By
Oatmeal Bowl

Oatmeal with Maple Syrup

How great is oatmeal on a cold winter morning? Pretty darn great if you ask me. Warm, comforting and simple to make, oatmeal is one of my favorite breakfast items.

I’ve come to learn to enjoy Irish steel cut oats and the Crockpot is a perfect way to cook it to its nutty, slightly al dente yet creamy texture. Set the oatmeal in the slow cooker when you go to bed and wake up to a perfect bowl in the morning!

Ingredients:

Oatmeal Cooking in Crockpot

Oatmeal Cooking in Crockpot

Directions:

  • Find a heatproof bowl that fits inside your Crockpot with a bit of space around it. Add enough water to the Crockpot for it to be half full. Place the empty bowl in the Crockpot.
  • Add the water, oats and salt in the bowl and stir to combine.
  • Turn the Crockpot on low and cook for 5-8 hours.

Serve with golden raisins, maple syrup and warmed, light cream.

Makes 6 servings.

Slow Cooker Oatmeal
Serves 6
How great is oatmeal on a cold winter morning? Pretty darn great if you ask me. Warm, comforting and simple to make, oatmeal is one of my favorite breakfast items. I’ve come to learn to enjoy Irish steel cut oats and the Crockpot is a perfect way to cook it to its nutty, slightly al dente yet creamy texture. Set the oatmeal in the slow cooker when you go to bed and wake up to a perfect bowl in the morning!
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Ingredients
  1. 4 cups water
  2. 1 cup steel cut oats ( I use McCann’s Steel Cut Irish Oatmeal)
  3. ½ tsp. Kosher salt
Instructions
  1. Find a heatproof bowl that fits inside your Crockpot with a bit of space around it. Add enough water to the Crockpot for it to be half full. Place the empty bowl in the Crockpot.
  2. Add the water, oats and salt in the bowl and stir to combine.
  3. Turn the Crockpot on low and cook for 5-8 hours.
Notes
  1. Serve with golden raisins, maple syrup and warmed, light cream.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Filed Under: American, Breakfast, Vegetables Tagged With: , , , , ,
4 January 2014 Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

January 4, 2014 By

Roasted Red Pepper SoupWe were just in Quebec celebrating Christmas with my family and one night, we went out to a neat restaurant in my town that served a comforting, delicious roasted red pepper soup. We loved it so much that my guy asked me to recreate it when we got back home.

The soup at the restaurant was sweet and a bit smoky from the roasted peppers and tangy from the tomatoes and had a small amount of cream to give it a luscious texture and…creaminess. This soup comes close to the “original” and would be ideal served with a simple grilled cheese but could also be dressed up with a drizzle of crème fraiche.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 tsp. each dried thyme and Kosher salt
  • ½ tsp. each black pepper and granulated sugar
  • 28-ounce can of roasted sweet red peppers, drained (could also roast two large red peppers)
  • 28-can of San Marzano tomatoes
  • 32-ounces chicken or vegetable broth
  • ½ cup light or heavy cream

Directions:

  1. Warm the oil in a large Dutch oven over medium heat then add the onion, carrot and celery and cook, stirring occasionally, until softened, about 10 minutes.
  2. Add the thyme, salt, pepper and sugar and cook for an additional minute.
  3. Add the red peppers, tomatoes and the broth to the vegetables and cook over medium-low heat for 30 minutes. Cool for about 5 minutes then use an immersion blender to pulse the soup to an almost smooth consistency. You could do this in batches in a blender also. If you like a completely smooth soup, strain the pureed soup through a sieve (I did).
  4. Stir in the cream into the soup and warm through, making certain the soup doesn’t boil again.

8 servings.

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , , ,
29 November 2013 Bacon Collard Greens

Bacon Collard Greens

November 29, 2013 By
Bacon and Onion

Bacon and Onion

Yeah, I know collard greens are typically associated with the south but I love southern food and enjoy cooking this style of food. One side dish I love to make a serve with rich food is a piping hot bowl of baconey, spicy collard greens. You could even go nuts and grill some pork sausages and top the porky collards with them!

Collards Sauteeing

Collards Sauteeing

It couldn’t be simpler to make collards, just make sure the bigger stems are removed and that they have ample time to cook so they’re tender.

Ingredients:

  • 6 bacon slices, julienned
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound fresh collard greens, sturdy stems removed and chopped
  • 3 cups chicken broth
  • 1 tsp. each salt and pepper
  • ½ tsp. red pepper flakes
  • Heavy pinch of nutmeg
Cooked Collards

Cooked Collards

Directions:

  1. Cook bacon in a large sautee pan over medium-high heat for about 5 minutes. Add the onion and cook for 5 minutes. Add the garlic and cook for one minute. Add collard greens and sautee until they start to wilt, about 3 minutes.
  2. Pour the chicken broth over the greens and season with salt, pepper red pepper flakes and nutmeg. Reduce heat to low, cover and simmer for one hour, or until the greens are tender.

Yields 6 sides servings.

Filed Under: American, Sides, Vegetables Tagged With: , ,
22 November 2013 Easy Roasted Brussels Sprouts with Bacon

Easy Roasted Brussels Sprouts with Bacon

November 22, 2013 By
Raw Brussels Sprouts

Raw Brussels Sprouts

Like many others, I’ve rediscover Brussels sprouts in the last few years. Roasted, earthy, caramelized Brussels sprouts that is…not grandma’s soggy, bitter version.

Roasting Brussels sprouts couldn’t be easier and they’re a crowd pleaser, even for former haters.

  • 1 cup balsamic vinegar
  • ¼ cup granulated sugar
  • 16 ounces slab bacon, julienned
  • 2 tbsp. unsalted butter
  • 2 pounds Brussels sprouts, trimmed and halved
  • ½ tsp. each salt and pepper
Slab Bacon

Slab Bacon

Directions:

  1. In a small saucepan, combine the vinegar and sugar. Heat over medium-low heat for 20 minutes, or until thickened and syrupy. Cool and reserve.
  2. In a heavy skillet, cook the bacon over medium-high heat for about 15 minutes or until browned and crispy. Place the cooked bacon on paper towels to drain and pour all but 4 tablespoons of bacon fat from the pan.
  3. Add butter to the bacon fat and place the skillet over medium heat. Add the Brussels sprouts and cook, carefully flipping the sprouts periodically, until caramelized and golden brown, about 15 minutes.
  4. Season the sprouts with salt and pepper, toss with the bacon and drizzle the balsamic glaze over the dish.

6 side servings.

Filed Under: American, Sides, Vegetables Tagged With: , , ,
6 October 2013 Penne alla Caprese

Penne alla Caprese

October 6, 2013 By

Yellow Tomato PastaIt’s the end of my tomato harvest and my yellow cherry and standard size tomatoes are ripe and sweet and perfect for a light pasta dish. While this recipe is delicious with red

Chopping Tomatoes

Chopping Tomatoes

tomatoes, I find the bright yellow sauce to be just really pretty…and tasty.

Ingredients:

  • ½ cup extra virgin olive oil
  • 1 tsp. each red pepper flakes, salt and black pepper
  • 2 cups yellow tomatoes
  • 10 fresh basil leaves, roughly chopped
  • ½ pound dry penne pasta, cooked one minute less than recommended on the packaging
  • 1 cup cubed, fresh Mozzarella
  • ¼ cup freshly-grated Parmesan cheese
Tomato Sauce Cooking

Tomato Sauce Cooking

Directions:

  1. Warm the oil in a deep, large skillet over medium heat for 30 seconds. Add the spices to the oil and cook for 15 seconds.
  2. Late Tomato Harvest

    Late Tomato Harvest

    Add the tomatoes to a food processor and pulse for 10 seconds until a chunky salsa is created. Alternatively, chop the tomatoes to that consistency. Pour the salsa mixture into the hot oil and cook over medium heat for 3-4 minutes, stirring occasionally.

  3. Add the cooked pasta and the basil to the sauce and gently stir to coat. Cook for 1-2 minutes.
  4. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
  5. Serve with a dusting of Parmesan cheese.

Makes 2 servings.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Vegetables Tagged With: , , , , , , ,
2 October 2013 Turkey and Vegetable Tomato Noodle Soup

Turkey and Vegetable Tomato Noodle Soup

October 2, 2013 By

Turkey and Vegetable Tomato Noodle SoupIt’s fall and in the northeast and that means the start of soup season at our home. I typically make a huge pot on Sunday and we have enough for most of the week. Soup is just so comforting and delicious and this version would be perfect for the weekend after Thanksgiving when cooked turkey’s abounds.

I know this recipe calls for beef broth instead of the standard chicken, but I think turkey’s sort of ‘beefy’ and I like the heartiness of the beef stock with this darker poultry. If you prefer chicken broth, by all means, change the ingredient around to suit your own tastes.

Ingredients:

  • ¼ cup vegetable oil
  • 1 medium onion, diced
  • 4 celery ribs, diced
  • 3 carrots, diced
  • 8-ounce package of fresh, sliced mushrooms
  • 1 tsp. each, salt, pepper, dry thyme
  • 1 fully-cooked turkey breast, meat pulled off the bones and torn into bite-size pieces
  • 48-ounce can beef broth
  • 28-ounce can of chopped tomatoes
  • ¼ pound dry spaghetti, broken into thirds
Turkey for Soup

Turkey for Soup

Direction:

  1. Heat oil for 30 seconds over medium-high heat in a large, heavy saucepan.  Add the onion, celery and carrots to the pot, turn down the heat to medium and cook for 5 minutes, or until vegetables begin to soften, stirring frequently.
  2. Add the mushrooms and the seasonings and cook for 3 minutes, stirring occasionally.
  3. Add the turkey pieces to the vegetables and cook for 2 minutes. Add the broth and chopped tomatoes, lower the heat to medium-low, cover the pot partially and simmer for 45 minutes.
  4. Add the pasta to the soup and cook for 15 minutes.

Makes 6 servings.

Filed Under: American, Soups, Turkey, Vegetables Tagged With: , ,
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