Gnocchi

Originally published on February 16, 2014

They say that if you want to make pasta dough but have never done it before, gnocchi is a great one to start with. It’s pretty forgiving and doesn’t require the technical hand that other types of pasta dough do. However, you still have to be careful and not rush the process. It might take a time or two before you have those perfect little pillows of pure heaven, but even on your first try you should have something that very closely resembles them. I also never ever pour tomato or spaghetti sauce on my gnocchi. For me it can only be pesto, or delicious sage and brown butter sauce.

Ingredients:

2 large russet potatoes
1 egg, lightly beaten 
1 cup all-purpose flour
Salt

Directions:

1.) Fill a large pot with cold water and a couple of teaspoons of salt. Scrub the potatoes clean, but leave the skins on them. Cut them in half, place in the pot, and bring up to a boil. Gently boil potatoes until they are just cooked through, about 30 to 40 minutes.

2.) One at a time, remove the potatoes from the water with a slotted spoon and place it on a large cutting board. Reserve the potato water. As soon as you can handle them and while the potatoes are still hot, peel them. Then use a ricer to rice the potatoes, but do not scoop into a pile when done. If you don’t have a ricer, place the potato flat-side down on the cutting board, and use a fork to roughly scrape down the sides until the potato is fully “scraped.” Remember that we do not mashed potatoes here!

3.) Allow the potato to cool slightly on the board, about 10 to 15 minutes. Then pull it all into a soft and loose mound. Drizzle the beaten egg and 3/4 cup of the flour across the potato. Using a light, feathery touch, fold the mixture from the bottom up until the flour and the egg is fully incorporated. The dough should be slightly yellow when you are finished at this point, as you should be able to see the egg throughout. If the dough is still too sticky at this point, add the remaining 1/4 cup of flour a little at a time, until the consistency becomes a bit nicer.

4.) Gather the dough altogether and cut into 8 pieces. Roll each 1/8th of the dough into rope-like pieces that are about as wide as your thumb. Cut the ropes into 3/4″ pieces and dust with a bit more flour to keep them from sticking. If you’d like to, mark each piece of gnocchi by placing it against the tines of a fork and gently but firmly pressing down and out. I don’t bother with this step because I find the gnocchi does a good enough job on its own of holding the sauce to itself, and if I can just cook the gnocchi at this point, it means I’m that much closer to eating gnocchi!

5.) Bring the potato water back up to a boil (you can start with a fresh pot of water if you’d like, but using potato water will give the gnocchi a bit more starch to grab onto all that sauce, and a bit more flavour.) Drop the gnocchi into the boiling water in batches, about 20 at a time, and remove them in batches when they are finished cooking. Place on a large platter and dress with the sauce of your choice.

6.) Serve and enjoy!

Brown Butter and Sage Sauce

Originally published on February 16, 2014

I love butter. I especially love it when it becomes brown, intensifies in flavour, and just makes me oh so happy. I also love sage. Fresh sage, that’s been fried in that mouth-watering brown butter, until it’s super crisp and also takes on an even deeper flavour. Combining the two, and putting it on something such as say, the perfect gnocchi – well, that’s one sure-fire way to get to culinary heaven.

Ingredients:

4 tablespoons of butter
8 sage leaves
Juice from 1/2 lemon 
1/4 cup freshly grated Parmesan cheese

Directions:

1.) Melt the butter in a large skillet or saucepan. Cook until it just starts becoming very golden, nearly brown.

2.) Add sage leaves and allow them to cook for a minute or two, until they turn a bit darker in colour and are crisp. Remove sauce from heat and add lemon juice.

3.) Drain pasta, reserving some of the cooking liquid in the pot, and then place gnocchi or other pasta into the saucepan with the sauce. Add a bit of the reserved cooking liquid, return to heat for just a moment, add cheese, and toss again.

4.) Serve and enjoy!

Leola’s Cornbread

Originally published on February 19, 2014

I’ve tried many different cornbread recipes. But ever since my mother-in-law passed down several cookbooks to me, one of which had this perfect cornbread recipe in it, this is the one I keep going back to. Leola’s cornbread, straight out of Time Life Books, and quite possibly the best cornbread I’ve ever had. I’m not kidding. This time I made it into cornbread muffins for a change, but I usually just pour the batter into my greased cast iron skillet and then cut it into wedges for that rustic look. As for the shortening in the recipe. If you’ve ever seen Janet and Greta’s Eat, Shrink, and Be Merry on the Food Network you’ll know that they say this particular ingredient was given its name because it “shortens” your life. Yeah, it’s not the healthiest thing you could eat. If you’re worried about it, substitute more butter for the shortening, or just opt for vegetable oil instead (extra bonus, you won’t have to melt and cool it first!)

Ingredients:

1 1/2 cups cornmeal
1 cup all-purpose flour 
1/3 cup sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs
6 tablespoons butter, melted and cooled
8 tablespoons shortening, melted and cooled 
1 1/2 cups milk 

Directions:

1.) Preheat the oven to 400 degrees Fahrenheit. Into a large mixing bowl sift the cornmeal, flour, sugar, salt and baking powder.

2.) Beat the eggs lightly, and then add the melted butter and shortening. Stir in the milk. Pour into the bowl of dry ingredients and beat together for about one minute, just until the batter is smooth and everything is incorporated. Do not overbeat!

3.) Lightly butter an 8″ by 12″ shallow baking pan, a cast iron skillet, or a muffin tray and pour batter in.

4.) Place in the oven and bake for 20-30 minutes, depending on what you’re cooking the cornbread in, until the bread starts to pull away slightly from the edges and is turning golden brown.

5.) Serve and enjoy!

Feb

Watermelon Margarita

Originally published on February 20, 2014

Today is National Margarita Day, right smack dab in the middle of winter! I know that watermelon might not be the first flavour you think of when concocting (or ordering) a margarita, but trust me. This summer when you have all that extra watermelon in your fridge that you don’t know what to do with (doesn’t that happen every year?) this is a tasty and refreshing way to use it all up!

Ingredients:

2 teaspoons sugar 
1 lime wedge, plus more for garnish
3 1/2 cups watermelon, cubed and seeded 
1/2 cup tequila 
2 tablespoons sugar 
Juice of one lime 
1 tablespoon Triple Sec or other orange flavoured liqueur 
1/2 cup crushed ice 

Directions:

1.) Rub the rims of each glass with a lime wedge and then place 2 teaspoons of sugar onto a plate. Spin the glasses, upside-down, in the sugar to coat the rims and set aside.

2.) Place the watermelon, tequila, 2 tablespoons of sugar, lime juice, Triple Sec, and crushed ice into a blender and puree until smooth. Pour margaritas into glasses and garnish with lime wedges.

3.) Serve and enjoy!

There’s More than One Way to Roast a Pepper

Originally published on February 22, 2014

I’ve always been kind of fascinated with roasted peppers. I mean, you take this vegetable with super crisp and glossy skin, roast it for a few minutes, and it completely changes everything about it. The skin becomes withered, the flesh of the vegetable becomes something soft and pliable. And once a pepper is roasted you can use it for anything from sauces to antipasto platters to garnishes to simply adding a special little something to any dish. But when it comes to actually roasting the peppers, you have just about as many choices. Here are the four ways to roast a pepper, and what you’ll need to keep in mind when using any particular method.

Roasting

I start with roasting because in my opinion it’s by far the easiest, and cleanest, way to do it. Simply place peppers on a baking sheet lined with aluminum foil, and place in a 400 degree oven. Roast for 20 minutes then turn, and roast for another 15-20 minutes until the skins are charred and peppers are quite wilted. Remove from oven, place peppers in a paper bag and close. Allow peppers to rest for about 15 minutes before removing from bag, peeling skins off, and using peppers as needed.

Broiling

This works largely the same way as roasting except that your baking sheet should be placed closer to the top element, and you need to keep a really close eye on them. The peppers will also take just about 10 – 15 minutes to roast. They’ll still need to be placed in a paper bag so that the skins will peel off easily.

Gas element

You can just put the pepper on a fork or on a steel skewer, turn on the gas element, and hold the pepper over the flame campfire style. But, that will cause the pepper to wilt a bit, and juices will spill out, onto both your stovetop and into the element, which can be a real mess. Instead of doing this, wrap the entire pepper in aluminum foil before placing it directly over the element. The bonus to this is that you don’t need to steam the pepper in a bag afterwards, as it will already be wrapped in foil.

Grilling

This can be a great option any time of the year that you’re willing to get outside and fire up your grill. Just place the peppers directly on the rack, close the lid, and let sit for about 15 minutes or until the skins are charred, turning about halfway through. Place in a paper bag and allow skin to steam off.

For best storage after grilling the peppers, either can them if you have a large quantity, or keep in an airtight container in the fridge for up to 5 days.

Popcorn

Originally published on February 23, 2014

Popcorn might not be the most sophisticated or gourmet thing you’ll ever make, but I’ll let you in on a little secret. If you buy actual kernels of corn rather than the pre-packaged microwave stuff, you’ll save yourself mega bucks and will be able to flavour the popcorn however you want. Outlined here is the typical butter-and-salt variety, but you can try garlic powder, Italian spices, Parmesan, caramel and more!

Ingredients:

1/2 cup vegetable oil
1/2 cup popcorn kernels 
3 tablespoons butter, melted 
Salt 

Directions:

1.) Place vegetable oil in a very large pot over medium heat. When oil is hot, place about three kernels inside to test. If kernels pop, the oil is ready and you can add the remainder of the kernels.

2.) Place a lid over top of the pot and, while keeping over the heat, shake regularly to ensure that both popped and uncooked kernels do not burn. Cook for about three to five minutes. Make sure you don’t wait until you no longer hear popping, as this too will cause the kernels to burn. Check to ensure that enough kernels have popped before taking the pot off the heat entirely.

3.) Pour melted butter over top, sprinkle with salt, and shake one last time to thoroughly combine.

4.) Serve and enjoy!

Hoagie Rolls

Originally published on February 25, 2014

You can use regular bread dough to make hoagie rolls, but I seriously suggest using a separate recipe such as this one. Not only does it take much less time, but the buns seem to come out softer and fluffier and of course, they have those signature markings across the top. If you don’t need 18 rolls, which is about what this recipe makes, place the extras in the freezer. It’s always so nice to have freshly homemade bread on hand!

Ingredients:

2 small packages active dry yeast
3 cups water, divided and at about 110 degrees (just above body temp)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8 – 8 1/2 cups all-purpose flour

Directions:

1.) Dissolve the yeast in 1/2 cup warm water with one tablespoon of the sugar added to it. Let stand for about 5 minutes, until the mixture starts to foam on top.

2.) Add remaining water and sugar. Beat in oil, salt, and 4 cups of the water, mixing until smooth. Add more flour, a little at a time, until it forms a soft dough.

3.) Turn mixture out onto a lightly floured work surface. Knead until it’s completely smooth and elastic, about 6-8 minutes.

4.) Place a bit of vegetable oil in a large bowl, and add dough. Turn the dough to cover it in the oil, which will keep it from sticking.

5.) Cover, place in a warm spot, and allow it to rise for about 45 minutes.

6.) Preheat oven to 400 degrees Fahrenheit.

7.) When ready, punch the dough down gently. Turn out again onto a lightly floured surface and divide it into 18 pieces. Shape each of these into an oval.

8.) Place the different pieces of dough onto greased baking sheets, about two inches apart.

9.) With a very sharp knife, create a 1/4″ slash across the top of each piece of dough. Cover and allow to rise for about 20 minutes.

10.) Bake for about 13 – 18 minutes until the rolls are golden brown.

11.) When rolls are finished cooking, place on wire racks to cool.

12.) Serve and enjoy!

Pasta Al Pangrattato

Originally published on February 27, 2014

Pasta is one of those dishes that doesn’t really need a whole lot of changing up, in my opinion. It’s one of my favourite things to eat, and you can put down a plate in front of me that’s just pasta and sauce and I’d be very, very happy. That being said, I saw Jamie Oliver make Pasta Pangrattato on one of his many cooking shows, and I thought it looked interesting. Really it’s just flavoured breadcrumbs on top of any pasta and sauce of your choice. This recipe isn’t exactly what Jamie did (on whatever show that was,) but it’s close enough; and it’s not only really tasty, but a great way to switch up pasta – if that’s something you’re looking for.

Ingredients:

1/2 package of any dry pasta of your choice 
2 cups spaghetti sauce 
3 tablespoons olive oil 
1 cup breadcrumbs
1 tablespoon anchovy paste 
1 red chili pepper, thinly sliced 
3 sprigs fresh thyme, leaves removed 
3 garlic cloves, minced
Salt 
Pepper 

Directions:

1.) Bring a large pot of salted water up to a boil. When boiling, drop pasta in and cook for about 7-8 minutes, until the pasta is al dante with just a bit of bite left to it. When done, drain in a colander.

2.) Warm spaghetti sauce in a separate saucepan over medium heat while the pasta is cooking. When sauce is hot and pasta is finished cooking, toss pasta and sauce together.

3.) Meanwhile, heat olive oil in a skillet over medium-high heat. When hot, add anchovy paste and chili pepper. Stir and cook for about 1 minute before adding garlic cloves and cooking for 30 seconds more.

4.) Add breadcrumbs, thyme, salt and pepper, and stir to thoroughly coat breadcrumbs in oil. Cook, stirring regularly, for about 5 minutes, until breadcrumbs are golden brown and they smell incredible.

5.) Plate pasta and sauce, and place pangrattato over top.

6.) Serve and enjoy!

Onion Rings

Originally published on February 28, 2014

Who doesn’t love onion rings? They’re so good, and this recipe reminds me of some of the best onion rings on the planet – those that come from A&W. Anyone else think the same? Whatever these rings remind you of, they are delicious and pretty easy to make.

Ingredients:

1 large onion, cut into slices about 1/4″ thick 
1 1/4 cups all-purpose flour 
1 teaspoon baking powder
1 teaspoon salt 
1 egg, lightly beaten 
1 cup milk 
3/4 cup breadcrumbs
Salt to taste 

Directions:

1.) Heat a deep-fryer or a quart of oil in a large Dutch oven to 365 degrees Fahrenheit.

2.) Separate the onion slices into individual rings and set aside. Place the flour into a large bowl and whisk in the egg and milk. Using a fork, dip the onion rings into the batter and then lift out and place on a wire cooling rack to allow excess to drip off.

3.) Spread the breadcrumbs out onto a plate or other shallow dish. One at a time, lift onion rings from the cooling rack and place into breadcrumbs. Scoop the crumbs up and over the onion, pressing slightly to ensure that breadcrumbs stay on onion ring. Lift and tap onion so that any extra crumbs will fall off onion. Repeat with remaining onion slices.

4.) Place onion rings, in batches if necessary so as not to overcrowd the deep-fryer, and fry for 2 to 3 minutes or until they are golden brown. Remove, place on paper towels to drain, and sprinkle with a bit of salt. Repeat with remaining slices.

5.) Serve and enjoy!

Carrot Puree Garnish

Originally published on March 1, 2014

Whenever I’ve made a carrot side dish, I’ve typically made only roasted or glazed carrots(with the occasional carrot salad popping up now and then.) But all the purees being shown on the cooking competition shows (think Chopped and MasterChef,) got me thinking about just really mashing them up really fine. I mean, what does that taste like? And can you use it as a side dish, or is it mainly reserved for garnish purposes? Well, I’ve made pureed carrots now and I’m happy to tell you – they don’t have to taste or look like baby food! In fact, carrot puree has become one of my favourite side dishes, and there’s something surprisingly comforting about it. And it doesn’t need to be reserved for just a side either. Paint or smear it onto the plate (we’ve all seen chefs do that on TV) and you’ve got yourself a bright little garnish that will dress up any plate!

Ingredients:

2 pounds of carrots, peeled and sliced
1 cup half and half cream
2 tablespoons butter 
1/2 cup fresh parsley    
Salt 
Pepper 

Directions:

1.) Place carrots in a medium saucepan, cover with water, and bring to a boil over high heat. Meanwhile, place cream and butter in a small saucepan and warm over low heat on a separate burner. Be sure not to keep an eye on it, as cream will boil over very quickly.

2.) When carrots are fork-tender, drain and place them in a food processor. Add cream and butter mixture, parsley, and season with salt and pepper. Puree until entire mixture is smooth.

3.) Serve and enjoy!