Posts tagged ‘chives’
Last night’s meal unexpectedly went down as “the best thing you’ve made in a long time” according to wifey. “I’ve got goosebumps!” she exclaimed at one point. I mean, while I expected it to be tasty, it went a little beyond that. OK, a lot beyond that. Best of all, it didn’t dirty many dishes or take a long time. (I know that’s a rare occurrence for a lot of my recipes. Sorry, dish-doing-haters). I only cooked for 2, but this should serve about 4. Remember that gnocchi is a gut-buster.
The largest portobellas you can find (1 per person)
3-4 stalks of sage
1 handful of chives
1T caraway seeds
6 cloves of garlic
1/4 c flour
1-2 c milk
6T olive oil/butter
Salt & pepper to taste
Feta to crumble over top
Additional oil for frying (optional)
Preheat the oven to 375. Reserve 15-20 of the largest sage leaves for frying later. Chop the rest of the sage and the chives. Set aside. Finely chop the onions and garlic. Heat the oil in a medium skillet. Add the onions and garlic and cook for 5-6 minutes. Add the caraway, and cook until the onions are golden (another 3 minutes or so). Sprinkle the flour in a little at a time so that the fat/oil can absorb it. Let this cook another 10-15 minutes until it’s a toasty, golden color, stirring semi-frequently. Begin adding milk a little at a time, whisking vigorously until it dissolves. Once you have a thick roux, add the chopped sage and chives. Salt & pepper to taste. Reduce heat to low and let the flavors meld, stirring occasionally.
Meanwhile, remove the stems from the portobellas, and put them gills-up on a large baking sheet. Bake for 10-15min until their juices are just starting to run. Bring a pot of water to a boil, and cook the gnocchi. They’re done when the float. Drain them and set aside. Once the mushrooms are done pre-cooking, remove them. Spoon a little bit of sauce onto the mushroom, and spread it around on the gills. Pile as many gnocchi as you can possibly fit onto each mushroom. Smother in sauce and top with crumbled feta. Put in the oven and bake for another 15-20 minutes. While it’s baking, pour 1/4″ of oil into a small frying pan and heat. Take the large sage leaves that you reserved at the beginning into the hot oil bottom-side-up (the way the leaf curls when it fries, it just works better upside-down). Fry for 1-2 minutes until deep green. Remove from oil and let drain on a paper towel or clean dish rag. Sprinkle a little salt on the leaves while they’re still hot, so that it sticks to them.
Remove the mushrooms from the oven, and carefully move them to serving plates using a large spatula. (I used two spatulas. The cooked mushrooms will not longer be firm enough to support the weight of the gnocchi, and you don’t want the gnocchi to slide off the mushroom caps when you serve them.) Garnish with 4-5 fried sage leaves.
Beer. Cheese. Bread.
Is there any combination of three words which can top that? I think not.
I got this recipe from the madre. I must say, I was not disappointed. On my first attempt, I used a low-end light beer (PBR? Heineken? Don’t remember). On my second attempt, I upped it to a Guinness. The flavor difference was noticeable. Surprisingly, it tasted much more yeasty with the Guinness. I still want to try using a Belgian ale sometime, but it’s very difficult for me to do anything but drink a Belgian.
3 c self-rising flour
1/2 c sugar
3/4 c grated sharp cheddar cheese
2-4 T fresh chopped chives
1 (12 oz) bottle beer
1/4 c melted butter
Mix together all of the dry ingredients. Fold in the beer. (Like pancakes, it doesn’t need to be smooth. Chunky goopiness is a good thing). Pour into a greased 9 x 5 bread pan. Bake at 350¹ for 45 min. Pour melted butter over the top and bake 10 more minutes. Let cool for 15 minutes then remove from pan and finish cooling.
(Self-rising flour is easy to make if you don’t have any. For every cup of flour add 1/4 teaspoon salt and 1 1/2 teaspoon baking powder. For this recipe add 3/4 teaspoon salt and 1 1/2 tablespoon baking powder to the 3 cups flour.)
Skip the chives and add chili powder instead. How much depends on how much you can handle. Since this recipe liberally uses cheese and butter (which counteract the burn), I would recommend doubling the amount of chili that you would usually use to flavor something. I put my slightly more than standard amount in, and could barely feel a burn.