31 January 2010 Potato Gnocchi

Potato Gnocchi

January 31, 2010 By

Bon Appetit recipe from the February 2010 issue: http://bit.ly/9Om4pL

INGREDIENTS

  • 1 1/2 pounds russet potatoes, scrubbed
  • 1 cup (or more) all purpose flour
  • 1 large egg yolk, beaten to blend
  • 1 teaspoon coarse kosher salt
  • Large pinch of freshly grated nutmeg
  • 1 tablespoon olive oil

SPECIAL EQUIPMENT

  • Potato ricer or food mill

PREPARATION

  • Preheat oven to 400°F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.
  • Line large baking sheet with parchment paper. Transfer potatoes to large bowl.
  • Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.
  • Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil and toss to coat.

Serves 6-8.

Notes: Gnocchi can be made up to 2 days ahead. Cover and refrigerate.

Filed Under: Entrees, Italian, Potatoes Tagged With: ,
29 January 2010 There’s Nothing to Eat in this House Part 2

There’s Nothing to Eat in this House Part 2

January 29, 2010 By
Anchovy & Tomato Pasta

Anchovy & Tomato Pasta

This is the 2nd installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf).

As typical for me, Friday is the day before my weekly trip to the grocery store, so the fresh food on hand is limited.  Here’s a quick and VERY tasty dish I whipped up using basic ingredients from the pantry and from leftovers.  I had leftover fresh bruschetta “salsa” in the fridge, so I added it, but chopped tomatoes with 1 clove of chopped garlic and some basil will also work:

Ingredients:

  • Thin spaghetti, 1 portion
  • 3 strips of lean bacon
  • 1/4 cup olive oil
  • 1/2 tsp red pepper flakes
  • Salt & black pepper
  • 1 anchovy filet, from a oil-packed jar
  • 1/2 cup fresh bruschetta salsa
  • Shaved Parmesan

Directions:

  1. Cook a portion of thin spaghetti according to package directions, drain
  2. Place 3 bacon strips on a double layer of paper towel then top the bacon with 1 sheet of paper towel.  Microwave for 2 minutes.  Remove from the microwave, let cool and then break into small chips.
  3. Heat olive oil in a sauté pan over high heat until nearly smoking, about 20 seconds
  4. Add the anchovy filet and break up with a wooden spoon, then add the pepper flakes, salt and black pepper and cook for 30 seconds
  5. Turn the heat down to medium, then add the cooked bacon and the tomato mixture and sauté for 3 minutes
  6. Toss the pasta into the mixture, coating well
  7. Serve pasta with shaved parmesan and a sprinkling of black pepper

Serves 1.

Notes:  Don’t panic about the anchovy filet.  You won’t be able to taste it in the final dish, but it adds an interesting flavor.  I always keep a small jar of anchovies in oil in the fridge for dishes like this one.

Stay tuned for more quick dishes from the pantry!

Filed Under: Entrees, Italian, Pasta Tagged With: , ,
15 January 2010 There’s Nothing to Eat in this House

There’s Nothing to Eat in this House

January 15, 2010 By
Shrimp Cappellini

Shrimp Cappellini

I’m always amazed to hear people say that they can’t find anything to eat at their house.  Anyone with a decent pantry should be able to turn up a simple delicious meal in minutes.

Today, Friday, is the day before my weekly trip to the grocery store, so the fresh food on hand is limited, but I made a tasty Shrimp Cappellini lunch with the following basic ingredients from the pantry and with shrimps from the freezer:

Ingredients:

  • Dry Cappellini, for one person
  • 1/4 cups olive oil
  • 1/2 tsp red pepper flakes
  • Salt & black pepper
  • 5 medium shrimps
  • Shaved Parmesan

Directions:

  1. Cook a portion of cappellini according to package directions, drain
  2. Heat olive oil in a sauté pan until nearly smoking, about 20 seconds
  3. Add pepper flakes, salt and black pepper to the oil and cook for 30 seconds
  4. Add  shrimps and sauté for 3 minutes, ensuring not to overcook
  5. Toss the pasta into the hot oil mixture, coating well
  6. Serve pasta with shaved parmesan and a sprinkling of black pepper

There are tons of other simple ideas such as the Shrimp Cappellini that you can easily made from pantry foods.  Share your favorites!

Filed Under: Entrees, Pasta, Seafood Tagged With: , ,

Caramel Turtle Cheesecake

January 10, 2010 By
Cheesecake

Cheesecake

Caramel and pecan cheesecake – how can you go wrong!?  This cheesecake is light and creamy, features a wonderful texture due to the addition of pecans and is perfectly caramel-topped.

Crust Ingredients

  • 1/4 cup (1/2 stick) butter
  • 1 cup Graham cracker crumbs
  • 1/2 cup pecans, roughly chopped
  • 4 tbsp light brown sugar

Filling Ingredients:

  • 1 1/2 cups light brown sugar
  • 2 – 8 ounce packages cream cheese, softened
  • 3 large eggs
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup chopped pecans

Topping Ingredients:

  • 1 1/2 cups sour cream
  • 1/2 cup packed brown sugar
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract

Garnish Ingredient:

Crust Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium microwave-safe bowl, melt butter in the microwave for 30 seconds.  Stir in Graham cracker crumbs, chopped pecans and tbsp brown sugar. Press the cracker mixture onto the bottom of an ungreased 9 inch springform pan.

 

Filling Directions

  1. In the bowl of an electric mixer, beat the brown sugar and the cream cheese together until light and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each one, until blended (do not overmix).
  2. Hand stir in almond extract, vanilla, sour cream, and chopped pecans until well combined.  Pour filling into pan over crust.
  3. Bake for 55 minutes, until set.  Remove pan from the oven while the topping is being prepared.

 

Topping Directions

  1. In a small bowl, combine sour cream, brown sugar, almond extract, and vanilla extract.  Cover the cheesecake with topping mixture.  Return the cheesecake to oven and bake for an additional 10 minutes.
  2. Remove the cheesecake from the oven and run a small knife along the pan to ensure the cheesecake isn’t attached to the pan wall.  Unlatch the pan wall.  Cool until room temperature, then remove the pan wall and refrigerate.

Garnish Directions

  1. In a small microwave-safe bowl, heat the Dulce de Leche for 30 seconds, until it’s in a liquid state.
  2. Using a small fork, drizzle Dulce de Leche on the surface of the cheesecake.
Cheesecake Slice

Cheesecake Slice

Serves 10.

Filed Under: Desserts Tagged With: , , , ,

Slow Cooker Overnight Oatmeal

January 8, 2010 By
Oatmeal Serving

Oatmeal Serving

Oatmeal on a cold morning is a personal favorite.  I’ve seen a ton of recipes for Crockpot oatmeal and finally decided to try it.  I’ve tried my own version and it’s worked well on the first try!  The steel-cut oats give the oatmeal fabulous texture and the old-fashioned oats provide the creaminess that’s perfectly soothing on a cold morning.  Make in the evening and wake up to a perfect breakfast.

Ingredients:

Directions:

  1. Oatmeal Cooking

    Oatmeal Cooking

    Find a ovenproof bowl that will fit inside your Crockpot with some space around it.  Fill the Crockpot with water to half full.  Place the empty bowl in the Crockpot.

  2. Blend the water, oats and salt in the bowl.
  3. Turn the Crockpot on low and cook for 8 hours.
  4. Serve with maple syrup, raisins and cream if desired.

Makes 4 servings.

Notes: Yes, the oatmeal can be made by incorporating dried fruit like dates, apricot and cranberries in the cooking process, but the above is the purist’s version.

Filed Under: Breakfast, Entrees, Slow Cooker Tagged With: , , , ,

2009 Chickie Awards – Be a Guest Judge

January 3, 2010 By

In early December, we asked you to post a link to the recipe on your website/blog that you consider to be your best of 2009 to get a chance to win a $100 Visa Gift Card. The following recipes made the final list for consideration:

  1. Manicotti with Red Sauce: http://bit.ly/56V524 @Annellini
  2. Grilled Bacon Wrapped Cheese Stuffed Chicken:  http://bit.ly/6XKZxa @jdecurtins
  3. Stuffed Black Bean Poblano Peppers: http://bit.ly/6jW9BD @Butterflytown
  4. Swordfish with ginger and lemon sauce: http://bit.ly/8aIr6b @spa_eastman
  5. Red Thai Shrimp with Coconut Lime Dulce de Leche Dipping Sauce: http://bit.ly/8bNhCd @thegourmetgirl
  6. Sticky Chickie!: http://bit.ly/6Ejpw2 @locodiner
  7. Baklava: http://bit.ly/8vYgos @kalofagas
  8. Tortilla Chicken Soup: http://bit.ly/8N84Mt @TheNoviceChef
  9. Matzo Ball Soup: http://bit.ly/5P1Moj @WarrenBobrow1

Be a guest judge in the selection of the winner!  By 1/10/10, post a comment on Facebook or my blog to tell us which recipe you believe should hold the title of 2009 Chickie Award Winner!

Filed Under: Meal Type, Other Neat Things Tagged With: , , , ,

Soft Boiled Egg

December 29, 2009 By

They say a banana is the world’s most perfect food, but a soft-boiled egg with the right seasoning and a dollop of mayo might just be ‘it’ for me.

Perfect Egg

Perfect Egg

Directions:

  1. Place room-temperature egg in a small saucepan. Cover with cold water so there’s about 1-inch of water above the egg.
  2. Put saucepan over high heat.  Allow to come to a boil, then immediately remove from heat.  Allow eggs to stand in hot water for 5 minutes.
  3. Drain hot water and place the egg on an egg cup or small saucer.
  4. Cut a small ‘cap’ off the top of the egg, exposing some of the soft yolk.
  5. Season with sea salt, cracked pepper and a small dollop of mayonnaise.
Filed Under: Breakfast, Eggs, Other Neat Things, Sides Tagged With: , ,

Maple Taffee on Snow (Tire sur la Neige)

December 28, 2009 By
Maple Taffee on Snow 2

Maple Taffee on Snow 2

As my family began getting ready for the food frenzy my visit to Quebec would bring on, one thing that my oldest niece, Maude, wanted to be sure my sister would fix for us is Tire sur la Neige, or Maple Taffee on Snow.  This treat is one most popular at sugar shacks during maple syrup season, but great anytime there’s snow outside.

Ingredients:

  • 2 – 3 cups maple syrup
  • Freshly gathered snow packed tightly into a wide, low container

Directions:

  1. Maple Taffee on Snow

    Maple Taffee on Snow

    Pour the maple syrup into a medium saucepan and bring to a boil on high heat.  Reduce heat to medium and simmer until it reaches 240°F on a candy thermometer, approximately 4-5 minutes.

  2. Using a ladle,  drizzle some of the hot syrup onto the snow, making certain not to cover the entire surface (you can re-pour additional syrup after the first round of taffee is gone).
  3. Let the taffee set for a minute then pick up by rolling on a fork or wooden chopstick.

Notes:  Don’t have snow where you live?  Finely-crushed ice from a blender would work!

Filed Under: Canadian, Desserts, Maple Syrup Tagged With: , ,

Grandma's Chocolate and Peanut Butter Treats

December 28, 2009 By
Chocolate and Peanut Butter Treats

Chocolate and Peanut Butter Treats

These treats come straight from my childhood as my Grandma made them for the holidays as far back as I can remember.  She’d make a double batch and freeze the finished treats so we’d have them well into the new year.

Ingredients:

  • 1/3 cup grated paraffin wax
  • 8 ounces milk chocolate chips
  • 1 cup smooth peanut butter
  • 2 cups powdered sugar, sifted
  • 2 cups puffed rice cereal

Directions:

  1. Melt paraffin and chocolate in a glass or metal bowl placed over a pot of simmering water over medium-low heat.  Don’t allow the bowl to touch the simmering water.
  2. Add peanut butter to the melted chocolate and blend well until fully incorporated.
  3. Stir the powdered sugar into the mixture.  Remove from heat and add the puffed rice cereal, making certain that the cereal is fully coated with the chocolate mixture.
  4. Drop spoonful of the mixture on a wax paper-lined cookie sheet and cool.  Refrigerate cooled treats.

Makes approximately 24 treats.

Notes: Paraffin wax can be found at most grocery stores in the canning section where Mason Jars are found.  Only use consumable wax such as Gulf Paraffin Wax.  Grate the paraffin using a box grater or microplane.

Filed Under: Canadian, Chocolate, Desserts Tagged With: , , ,

Cherry Blossom Treats

December 15, 2009 By

I’m Canadian and one of the candy bars I loved as a kid was the Cherry Blossom.  This treat features a thick chocolate, peanut butter and coconut shell with a tasty cherry syrup and maraschino cherry center.  The Cherry Blossom is a treat I always look forward to having when I go visit my folks in Quebec, and my mother shared the recipe we’d made when I was a kid.

Cherry Blossom

Cherry Blossom

For the chocolate treat:

  • 1 cup semi-sweet chocolate chips
  • 1/4 cup grated paraffin wax
  • 1 cup confectioner sugar
  • 1/2 cup crunchy peanut butter
  • 1/3 cup grated coconut
  • 12 whole, red maraschino cherries

Chocolate treat directions:

Combine all the chocolate treat ingredients in a microwaveable dish and microwave in 1 minute increments, stirring after each minute, until the mixture is nearly completely melted, 2-4 minutes.  Stir mixture thoroughly to ensure any un-melted bits are completely melted.

Cherry syrup:

  • 1/2 cup cherry liquid from a red maraschino cherry jar
  • 1 cup confectioner sugar

Cherry syrup directions:

In a small bowl, combine the liquid and the confectioner sugar, stirring until a thick syrup is created.

Assembly directions:

  1. Wash and dry a Styrofoam egg container, cut off the lid with scissors then oil each egg compartment well.
  2. Take melted chocolate mixture and cover each egg compartment with a thick coating using a spoon.  Work fast as the mixture will harden quickly.  If the mixture gets too hard, microwave it for 30 seconds.
  3. Add a cherry and about 1 tablespoon of cherry syrup to each egg compartment, then use additional chocolate to create a ‘lid’ for each treat.  Ensure the chocolate ‘lids’ seal in the syrup completely to avoid leaks.  Cover the egg container with cling wrap.
  4. Refrigerate overnight or at least 12 hours.  Unmold each treat carefully, then wrap each treat with aluminum foil.  Keep refrigerated.

Yields 12 treats.

Notes: You could use a cardboard egg container, but you’d need to line it with cling wrap that you’d then oil thoroughly.  Paraffin wax can be found at most grocery stores in the canning section where Mason Jars are found.  Only use consumable wax such as Gulf Paraffin Wax.  Instead of using oil on the egg container, you could also use cooking spray.

Filed Under: Canadian, Chocolate, Desserts Tagged With: , ,
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