Posts tagged ‘cream’
Last night we made gnocchi for the first time. It was actually relatively easy, except that something with the recipe was a little screwy. Basically, you’re supposed to mix a little flour in with the potatoes, until it gets to a dough consistency that is slightly sticky to touch, but doesn’t doesn’t stick to you. The recipe calls for two cups. I used close to eight, and it still was too sticky. We just made sure our hands were well floured before handling it. So anyhow, I’m including the original recipe in the hopes that there was something goofy with my batch. Just be sure you have plenty of flour on hand just in case. Otherwise things went well. We made ours a little too big, but it wasn’t too bad. I would say the ideal size would be oblong balls as long as a quarter and as thick as a dime.
Gnocchi can be gut busters, and this recipe (adapted from Mario Batali and the Smitten Kitchen) makes plenty. We fed 5 people with it, and had enough left over to freeze an entire gallon Ziploc bag of them.
Ingredients for gnocchi:
1.5 kg (3 lbs.) russet potatoes
2 c flour (or 8 if you’re me)
1 tsp salt
Ingredients for sauce:
1 bulb of garlic (yes… bulb, not clove)
1 lb spinach
1 c of milk (or cream, if you’re feeling caloric)
4 T olive oil, butter, or a mixture of the two
4 T white flour
1+ c white wine or chicken broth (I used broth)
1/2 c grated mozzarella
1/8 c grated parmesan
Dash of nutmeg
Salt & pepper to taste
Prick the potatoes with a fork. Place them in a large pot of water, bring it to a boil, and cook for 45 minutes until the potatoes are soft when pierced. (It’s important to both prick the potatoes with a fork and to bring the pot of water to a boil with them already inside–rather than adding them to a pot of boiling water. If you don’t follow these two steps, the potato skins may split open causing soggy potatoes. And soggy potatoes may have been my problem). Once the potatoes are finished, remove them from the pot.
Preheat the oven to 375. Take a sharp knife, and cut the top the garlic bulb. A tiny bit of the top of each bulb should be exposed. Place the bulb in the center of a square of a aluminum foil. Sprinkle the top of the exposed cloves with salt and pepper. Drizzle a tablespoon of olive oil over the bulb. Wrap the foil over the bulb, and twiste it at the top. Place the bulb on a baking sheet in the oven, and bake for 45 minutes. Remove it when it’s done and let it cool while you make the gnocchi dough.
If you have gloves specifically made for playing Hot Potato, get them now. As I understand it, you want the dough to stay warm while you’re making it, so grab a clean towel (if you don’t have Hot Potato gloves) for handling them. Peel the potatoes, and mash them in a large bowl. (Ideally, pass them through a food mill. I didn’t have one, so I grated them. You could use a food processor, too, or mash them the old fashioned way). Form a volcano hole in the middle of the potatoes, and sprinkle 2 cups of flour over the top. Add the salt and egg to the volcano. Quickly mix them all together so that the egg mixes before it gets cooked by the potatoes. Knead for an additional 4-5 min until the mixture is dough, and slightly sticky to the touch. (This is where my attempt bordered on disastrous. It was super sticky even after an additional 6 cups of flour. Better luck to you).
Take the garlic bulb, and squeeze it from the base towards the top. The roasted cloves should pop out. Take a fork and mash these into a smooth paste. In a large skillet, melt the butter (or add the oil) and heat. Sprinkle the flour a bit at a time, whisking it into the hot oil until it dissolves. Mix in the garlic paste at this time, too. Add the milk a bit at a time, whisking vigorously to make a roux. Add wine/broth until you have a thick sauce, then bring the mixture to a simmer. Sprinkle the cheese on top and mix it into the roux. Add nutmeg, salt & pepper. Reduce heat to low, and stir sparingly. Add more liquid if it’s starts getting to thick. Remove any thick stems from the spinach and roughly chop. Add a tiny bit of water to a pot and heat. Wilt the spinach, drain it and squeeze as much liquid from it as you can. Set it aside to be added at the end.
Bring a large pot of water to a boil. Take a fist-sized chunk of dough and roll it out kindergarten-style into a snake about the thickness of a dime. Cut the snake into one-inch bits. Roll them briefly in your hands to round any pointy edges, then roll them long-ways along the tines of a fork to create ridges. (Traditionally gnocchi has ridges; we skipped this step). Place them on an oiled baking sheet and rub them around or spray them with oil to prevent sticking. Break off another piece of dough and repeat.
Add the gnocchi to the boiling water and stir once to prevent it from sticking to the bottom. Cook about 2 minutes until it floats up to the surface. With a slotted spoon, scoop up the cooked gnocchi and plop them into the sauce. (Alternately, transfer them to an oiled baking sheet and put them in the freezer. Once they’ve frozen, transfer them to a freezer bag. This prevents them from freezing into a large gnocchish lump). Add the spinach to the sauce, and mix them all together.
After getting some chanterelle mushrooms and Mastering the Art of French Cooking by Julia Child for my birthday, I decided to try out Julia’s mushroom soup recipe. I didn’t follow her recipe exactly, but the basic premise is there. We used chanterelle–which give off a feint aroma of apricots–shiitake, oyster, crimini (a.k.a. baby portobella, baby bella, brown) and white mushrooms for this. It turned out excellently for what it was. However, upon eating it wifey and I realized a fatal mistake we made.
A thick slice of crusty artisan bread with a slice of swiss cheese toasted under a broiler is absolutely essential to this recipe. DO NOT MAKE IT WITHOUT IT!!!
1 1/2 -2 lbs mushrooms, stems removed but reserved and chopped roughly
1/4 c finely chopped onions
2 T butter
6-8 T flour
8 c veggie broth (I used mushroom bullion)
1/4 c cream (I used milk)
2 egg yolks
1 bay leaf, pepper, chopped parsley
Melt the butter in a soup pot. When foaming, add the onions for 6-8 minutes until tender but not browning. Mix in the flour until it forms a paste. Slowly add broth to make a roux. (See directions below if you don’t know how to make a roux). Keep adding broth until it’s all added, then toss in the mushroom stems, bay leaf, pepper and parsley. Let the stems simmer for 20-30 min. If you have dried mushrooms, place them in a bowl, pour boiling water over them, and let soak for 20-30 minutes. Do not discard of the liquid! Meanwhile, finely chop the mushrooms tops. You can saute them before adding them to the soup if you want. I sauted everything but the oyster mushrooms. (I’m not a big fan of crimini unless they’re sauted. Too slippery. Yech!)
Once they’re done simmering, remove the mushroom stems, squeeze the juice out of them, and throw them away. Put all but 1/4 c of the mushroom tops in a food processor, add a little liquid from the soup, and mince–not puree. Add all of the mushrooms to the soup, and let them simmer for another 15 min. Reduce the heat to low. Take two egg yolks, and beat them in a bowl for a minute. Add the cream and beat for another couple minutes. Scoop a cup of soup, and beat it very slowly to the egg mixture. Don’t add it too fast, or you’ll curdle the yolk. Once the entire cup has been added, stir the egg mixture back into the soup. Cook for a 5 more minutes to thicken slightly, being careful not to let it come up to a simmer.
Serve with broiled artisan bread with swiss. Garnish with a little chopped parsley.
How to make a roux:
Add a couple tablespoons of broth, stirring vigorously. Once the broth is absorbed by flour/butter mixture, add a little more. Keep adding more liquid once the previous addition has been absorbed until you’ve added all of the liquid. You will be able to add liquid more quickly towards the end. Do this too quickly, the flour won’t absorb the liquid, and you’ll end up with clumps and lumps that are nearly impossible to dissolve. I don’t think it’s possible to add liquid too slowly, but you don’t to add 8 cups of broth 2 T at a time!
I got this recipe from a good friend last fall. It may be the best culinary use of pumpkin I’ve ever tasted. It’s absolutely delicious. This is coming from someone who isn’t a huge fan of pumpkin to begin with. This wonderful fall recipe is s a perfect blend of spicy and sweet; the curry does a wonderful job of highlighting the pumpkin without either becoming too overpowering. The red pepper gives it a nice kick without scorching the palate. It’s the perfect warm-up for a cold fall day. Pares well with a good pumpkin ale or Oktoberfest.
3 olive oil
1 small onion
1 clove garlic
1 teaspoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
1/2 to 1 cup cream (I usually substitute with milk)
Heat olive oil large saucepan over medium-high heat. In a food processor, puree onion and garlic. Add puree to saucepan; cook, stirring occasionally, for 3 to 5 minutes or until translucent. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute. Add broth; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and cream; cook, stirring occasionally, for 5 minutes or until heated through. Do not boil.