Gnocchi: take 2

Gnocchi with italian sausage, whole roasted garlic cloves, and orange

Gnocchi: take 1

I finally bought myself a ricer and a gnocchi paddle so I could make the delicious potato dumplings at home. I really liked making the gnocchi dough and it was quite simple. Granted, I used the recipe from The French Laundry Cookbook so it was coming from a good source.

Gnocchi with mushrooms, roasted bacon, shaved parmegiano reggiano

Warm Winter Salad

Sometimes, to offset all of the rich winter time comfort food, I like to make a light, warm salad. One of my favorites is with warm lentils whose heat gently wilts baby spinach and torn herbs. I dress the salad with extra virgin olive oil, salt, and pepper. The dressing is made of low fat greek yogurt, lemon, skim milk, and sumac. I garnish it with garlic toast.

Salad of warm lentils and wilted baby spinach

Rustic Comfort Food

I especially enjoy rustic comfort food during the winter. I made both of these dishes using whatever ingredients were in my pantry and refrigerator at the time.

I only had a couple ounces of store bought Italian sausage so I made meatballs to stretch the meat. I livened up the Italian sausage with some fresh thyme and parsley as well as some minced garlic, ground fennel seed, and ground coriander. When making meatballs or meatloaf you want to use more bread than one would normally think. The ratio is about two parts meat to one part bread. I like to use fresh bread crumbs soaked in water with the excess water wrung out. This makes the finished meatball more moist and tender. The reason I used penne was that my girlfriend wanted whole wheat pasta and penne was the only kind I had.

Meatballs, Whole Wheat Penne, Tomato Sauce














There was a butternut squash sitting in my kitchen for about a week, so I decided to make butternut squash risotto. I like my risotto to be really creamy so, once the rice is cooked, I add enough stock off the heat until the risotto moves in a wave when the pan is shaken. I garnished with butternut squash that I had blanched then sauteed as well as good extra virgin olive oil and some torn parsley.

Butternut Squash Risotto

Bacon Explosion?!

A co-worker informed me about about the Bacon Explosion. This bacon roulade seems like quite the intriguing dish. I think this dish would need many garnishes to help temper is smoky, fatty, salty, baconiness. I can't wait to try the bacon weave, roulade technique. I think may poach mine and then roast it.

Tacos

Is there anything better than tacos for a couple of guys hanging out and playing video games? Granted it's more of a knife and fork dish than a true taco, but with a couple margaritas these tacos helped energize me and my friend Eric for a night of Nintendo Wii. I love grown-up play dates.

Chili rubbed skirt steak, avacado tomatilllo salsa, and queso anejo on a blue corn tortilla with herbed black beans and steamed rice.

















The salsa is fresh and chunky and works well as a refreshing counterpoint to the richness and heat of the meat and beans. I used sweet cubanelle peppers in the salsa because I didn't want heat to overwhelm the dish. An anaheim or minced jalapeno can be added to or replace the cubanelle and add a moderate amount of heat to the salsa. I blanch the tomatillos to tame their astringency.

Avacado Tomatillo Salsa
3 ripe avocados 1/4" dice
8 medium tomatillos blanched 1/4" dice
1 cubanelle pepper cleaned, 1/4" dice
juice of 1-2 limes
salt to taste
1 handful cilantro leaves

To blanch the tomatillos bring a pot of salted water to a rolling boil. Remove husks from tomatillos, add to the water. Cook until slightly softened. Shock in an icewater bath until fully cooled. Combine the avocados, tomatillos, and cubanelle. Add lime juice and salt to taste. Fold in cilantro. If any salsa is left, add one of the avocado pits the salsa and cover the surface of the salsa with plastic wrap and store in the refrigerator.

Baking Bread

I really enjoy baking bread, especially in winter. It warms one's body and soul. Whether with a bowl of winter squash soup, a nice slice of cheese and dried fruit, or simply with butter or olive oil. There's nothing better than fresh bread. I use unbleached flour, because it has more natural wheat flavor. I love whole wheat breads and sour doughs because of their more complex flavors. However, there is always a time and a place for a softer crumbed white bread.

San Francisco Style Sour Dough Boule













Whole Wheat Ciabatta

Cooking at Home

I made the next two dishes for a Cubs' playoff game last year.

Roasted Pork Tenderloin, Nichol's Farm Pumpkin Puree, Sauteed Wild Mushrooms, Bell's Porter Reduction. Served in a roasted half pumpkin.
















Honey Crisp Apple Salad, Nichol's Farm Celery, Lardons, Honey Champagne Vinaigrette














Pineapple upside down cake isn't much of a market dish, but my girlfriend was hungry for a classic. The cake is tender and moist vanilla chiffon topped with fresh pineapple in brown sugar caramel sauce.













Spring 2007
Grilled Flank Steak, Glass Noodles, Pea Shoot Salad, Sweet Chili Soy.