Suzanne F Posted July 13, 2012 Share Posted July 13, 2012 potato gnocchi with bolognese sauce I partly have to do this just to show that beautiful picture again. I just finished dinner but those look fabulous. Like ethereal gnocchi against the starry night. But what do you use instead of wheat flour? Quote Link to post Share on other sites
SLBunge Posted July 13, 2012 Share Posted July 13, 2012 Small lamb chops grilled and served with a salad of lettuce, flageolets, roasted red pepper, olives and grilled artichoke. Pink Cava. Quote Link to post Share on other sites
Nancy S. Posted July 14, 2012 Share Posted July 14, 2012 potato gnocchi with bolognese sauce I partly have to do this just to show that beautiful picture again. I just finished dinner but those look fabulous. Like ethereal gnocchi against the starry night. But what do you use instead of wheat flour? I would love the recipe as well. My last batch did not look as heavenly -- I used baked russets, egg yolk and 00 flour. Quote Link to post Share on other sites
Suzanne F Posted July 14, 2012 Share Posted July 14, 2012 I bought Marco Canora's book solely to get his gnocchi recipe, which (I believe) at Hearth includes no egg. But probably because home cooks have trouble with his technique, that recipe does include egg yolk, albeit only one to 3 large potatoes (russets) and "about 2 1/3 cups all-purpose flour." I haven't tried it. I think somewhere there's a video of him making his gnocchi dough. Might be this. (I didn't watch, so I'm not sure.) Anyway: Last night was multi-culti baked quesadillas sincronizadas, two kinds, both using one flour and one whole-wheat flour tortilla and a mix of grated cotija and New Jersey Manchego-style cheeses: 1. a mix of Dominican and Puerto Rican longaniza, squeezed out of the casings and crumbled, plus leftover cooked fresh corn kernels 2. a mix of finely chopped cooked Tuscan kale with roasted garlic and tatsoi leaves steamed with a little Tabasco teriyaki sauce (both also leftovers). Mongrel cuisine as its best! Served with avocado, homemade salsa verde, salad with a creamy garlic dressing, and beer to drink Quote Link to post Share on other sites
splinky Posted July 14, 2012 Share Posted July 14, 2012 potato gnocchi with bolognese sauce I partly have to do this just to show that beautiful picture again. I just finished dinner but those look fabulous. Like ethereal gnocchi against the starry night. But what do you use instead of wheat flour? I would love the recipe as well. My last batch did not look as heavenly -- I used baked russets, egg yolk and 00 flour. mine are gluten free and made with ridiculously expensive cup4cup flour that was created by the pastry chef at french laundry. i showed her the photo of my gnocchi made with her flour and she was very complimentary. here's my old wheat based recipe which i was pretty happy with. my personal preference is to bake the potatoes rather than boil, but if you do boil do not pierce the skins first. 1 kg potatoes (russets) 280 g flour 90 g parmesan 1-2 egg yolks salt and nutmeg to taste (optional) Quote Link to post Share on other sites
StephanieL Posted July 15, 2012 Share Posted July 15, 2012 Bucatini with zucchini, white beans, and garlic. I've been eating out way too much lately and needed to make something that'll last me a few dinners. Quote Link to post Share on other sites
TaliesinNYC Posted July 16, 2012 Share Posted July 16, 2012 Mostly USGM dinner -- chanterelles and prosciutto from Eataly "Pork and beans" Wax beans cooked in olive oil with rocambole garlic, parsley and lemon, with prosciutto cotto di Parma. Sucrine, cremini and chanterelle salad Stufato di verdure, fresh carrot pasta Quote Link to post Share on other sites
Nancy S. Posted July 16, 2012 Share Posted July 16, 2012 I bought Marco Canora's book solely to get his gnocchi recipe, which (I believe) at Hearth includes no egg. But probably because home cooks have trouble with his technique, that recipe does include egg yolk, albeit only one to 3 large potatoes (russets) and "about 2 1/3 cups all-purpose flour." I haven't tried it. I think somewhere there's a video of him making his gnocchi dough. Might be this. (I didn't watch, so I'm not sure.) Anyway: Last night was multi-culti baked quesadillas sincronizadas, two kinds, both using one flour and one whole-wheat flour tortilla and a mix of grated cotija and New Jersey Manchego-style cheeses: 1. a mix of Dominican and Puerto Rican longaniza, squeezed out of the casings and crumbled, plus leftover cooked fresh corn kernels 2. a mix of finely chopped cooked Tuscan kale with roasted garlic and tatsoi leaves steamed with a little Tabasco teriyaki sauce (both also leftovers). Mongrel cuisine as its best! Served with avocado, homemade salsa verde, salad with a creamy garlic dressing, and beer to drink Thanks for the link. I just ordered 00 flour from Anson Mills and am buying a new potato ricer (to use instead of my food mill). The video is great, but I think the ration is 6 russets to 1.5 cups (more or less) of flour. Quote Link to post Share on other sites
bloviatrix Posted July 17, 2012 Share Posted July 17, 2012 I've been lucking out on corn so made a big pot of sweet corn and potato vichyssoise with a buttermilk swirl. Followed by salmon "croquettes" with spicy chipotle mayo (will I go to hell if I admit these are so much better than the ones my mom made simply because I poach fresh salmon whereas my mother used the canned stuff?). Buttermilk ice cream for dessert. Quote Link to post Share on other sites
splinky Posted July 17, 2012 Share Posted July 17, 2012 I've been lucking out on corn so made a big pot of sweet corn and potato vichyssoise with a buttermilk swirl. Followed by salmon "croquettes" with spicy chipotle mayo (will I go to hell if I admit these are so much better than the ones my mom made simply because I poach fresh salmon whereas my mother used the canned stuff?). Buttermilk ice cream for dessert. corn and potato,yum! Quote Link to post Share on other sites
splinky Posted July 17, 2012 Share Posted July 17, 2012 mushroom soup with gnocchi croutons. going to freeze the rest of the gnocchi for a gnocchi emergency. Quote Link to post Share on other sites
Suzanne F Posted July 17, 2012 Share Posted July 17, 2012 Three tumblers of riesling. (Well, Paul is out of town, and I had a big lunch today at SHO Shaun Hergatt.) Quote Link to post Share on other sites
TaliesinNYC Posted July 17, 2012 Share Posted July 17, 2012 Oven-roasted mussels and heirloom tomatoes, with poached farm egg and sucrine lettuce You can't see it, but the mussels are resting on top of some crostini. The mussels were roasted with: 1 diced heirloom tomato, 1 thinly sliced rocambole garlic clove, olive oil, white wine, sea salt, black pepper and minced onion flowers. Roast for 10 minutes at 400 F. Onion flowers can be subbed in for regular onions and used whereever you want a hint of onion flavor. Parmigiana di melanzane This version DOES NOT contain breaded eggplant. Recipe here: http://memoriediangelina.blogspot.com/2009/07/parmigiana-di-melanzane.html Quote Link to post Share on other sites
StephanieL Posted July 17, 2012 Share Posted July 17, 2012 I've been lucking out on corn so made a big pot of sweet corn and potato vichyssoise with a buttermilk swirl. Followed by salmon "croquettes" with spicy chipotle mayo (will I go to hell if I admit these are so much better than the ones my mom made simply because I poach fresh salmon whereas my mother used the canned stuff?). Not at all. My mom was a good cook but I hated her canned salmon croquettes (and I like canned salmon on its own in a sandwich). Last night's dinner: leftovers from the Indonesian mosque's once-monthly fest--spicy beef cooked with coconut milk and lemongrass, something with chopped greens, and sticky rice. Quote Link to post Share on other sites
TaliesinNYC Posted July 18, 2012 Share Posted July 18, 2012 Chickpea and heirloom tomato bruschetta Spaghetti alla norma Quote Link to post Share on other sites
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