Classic Gnocchi
I did a class recently on dumplings. Dumplings can include so many different foods. One of the dishes that was requested we make for the class was gnocchi.
Gnocchi are a type of dumpling made with potatoes. They are tender, tasty and so easy to make. Sort of like a spaetzle, but made with potatoes in the dough. They have a unique texture and flavor. They have a unique appearance as well, as uncooked gnocchi are traditionally rolled across the tines of a fork to leave tiny grooves. The grooves help to hold sauce. It also makes them look pretty. There are special grooved boards made just for making gnocchi, but a fork works well, too.
Once cooked, gnocchi can be served with butter or a little olive oil, with a red sauce or browned in butter or oil. I love them with some fresh grated Parmesan cheese.
So here is the recipe I used. If you never made gnocchi before, I hope you will give them a try. so easy and so good!!!
Classic Gnocchi
4 small russet potatoes, 22-24 oz. total, peeled, diced into 1/2-inch cubes
1 egg
2 T. whipping cream or half and half
1 1/4 t. salt
1/8 t. nutmeg
1 1/2 c. (about) flour
Steam potatoes over boiling water until tender, about 12 minutes. I steam mine in the microwave. Place in bowl and mash or put potatoes through a ricer. Place in bowl and cool about 10 minutes. Add egg, cream, salt and nutmeg and mix well. Stir in flour and combine until slightly sticky dough forms. Add more flour a tablespoon at a time if the mixture is too moist. Turn dough onto lightly floured work surface and divide into 6 equal portions. Roll out 1 piece into a rope about 20-inches long by 3/4 inch. Cut dough into 3/4 -inch pieces and roll each piece over the tines of a fork or over a wire whisk to make grooves in them. Arrange finished gnocchi in a single layer on a floured baking sheet and repeat the process with the remaining dough. Boil the gnocchi in well-salted boiling water, about 1/3 at a time. Boil for 4-5 minutes. They will come to the surface and be tender. Check after 4 minutes. Serve with butter and Parmesan cheese or with a favorite pasta sauce.
Basque Soup
Theissoup is hearty and rich flavored. I used oil and almond milk, so the soup was vegan. You could use milk and butter, if you prefer. It tastes great, either way. It also comes together quickly, with ingredients you can keep on hand, so it is a great homemade soup when you don’t have a lot of time. The combination of milk, tomatoes and corn also makes it a pretty dish to serve. I used a jar of my home canned tomatoes and corn I had frozen last summer.
Basque Soup
1 c. chopped onions
1 1/2 c. chopped celery
1/4 c. oil or butter – we used oil in class
1/4 c. flour
3 c. milk*
1 (16 oz.) jar stewed tomatoes, undrained
1 can whole kernel corn, undrained- we used frozen corn
3-4 cans butter beans, drained and rinsed
3-4 cups water and 1T. paste-type vegetable soup base
or 3-4 cups vegetable broth
pepper to taste
hot pepper sauce to taste
shredded mild cheese, optional
Sauté onions and celery in oil until tender. Stir in flour until smooth and add milk, stirring to keep lumps from forming. Stir over medium heat until milk has thickened and begins to boil. Stir constantly as mixture simmers for an additional minute or two. Add remaining ingredients, except cheese and bring up to a simmer. Adjust seasonings. Ladle into bowls and top with cheese, if desired. Serves 8-10.
Note: You can use almond, rice, oat or soy milk in place of the dairy milk, if you like.
Broccoli with Hummus
When you think of hummus, I bet you think of it as a dip. It is a great dip, paired with some pita bread or fresh veggies. But hummus can be more than a dip. I love to toss hot veggies with hummus. I especially like to do this with broccoli. I started doing this years ago for a friend who was vegan. The hummus was a nice substitute for butter or a cheese sauce.
You can use homemade hummus, but store bought is fine, too. Hummus is made from chickpeas, olive oil, tahini, lemon juice, garlic and a few seasonings. Of course, you can make all sorts of variations. You just combine the ingredients in a food processor or blender until smooth. Doesn’t get much simpler. I prefer to make my own, so I can flavor it the way I want.
One of my favorite combinations is hummus with broccoli. The flavors work great together. You just toss hummus with hot, freshly cooked broccoli. So yummy.
Since I had some cauliflower, I added some of it to the dish as well.
So the next time you have some hummus around, try tossing it with hot, cooked veggies for a fun side dish or an easy vegetarian main dish.
Steamed Broccoli with Hummus
1 lb. fresh broccoli, you can also use cauliflower or a combination
1/2 c. hummus, homemade or store bought, recipe follows
Cut broccoli into long spears, peeling and trimming tough stems. Steam until just tender. Warm hummus over low heat or in a microwave and spoon over the cooked broccoli. Toss to coat evenly. Serves 4 as a side dish, 2 as a main course.
Hummus
1 can garbanzo beans, drained- or about 2 cups cooked chick peas
1/4 c. olive oil
2 T. lemon juice
2 T. tahini (sesame seed paste)
2 cloves garlic
salt and hot pepper sauce to taste
Combine all ingredients in a blender or food processor until smooth. Adjust seasonings. Chill. Serve with pita bread, crackers or fresh vegetables. Also nice spread in a pita bread with sliced tomatoes, cucumbers and lettuce. Freezes well.
Orange and Oatmeal Scones
I love fresh scones, still warm from the oven. Since it is citrus season, I decided to make scones with some seasonal orange flavor. These scones have a nice, crunchy outside and crumbly, tender middle.
The orange juice and orange zest gives them a wonderful flavor. The oatmeal gives them a lovely texture and the raisins add just a bit if sweetness. A very nice combination.
These are great served warm, topped with sweet butter and jam. They are perfect for breakfast or brunch.
You can also use these scones as the base for a berry shortcake. Split, topped with sweetened berries and some whipped cream, they turn into a simple and tasty dessert.
Orange and Oatmeal Scones
2 1/2 cups flour
2 cups rolled oats
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold, unsalted butter – cut into chunks
1 egg
1/2 cup orange juice
2 t. grated orange peel
1 cup raisins – plumped and well dried
Glaze
milk, sugar, orange zest
Line a large baking sheet with parchment paper (double two sheets if you have them – one inside the other). Preheat oven to 425 F. In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture. Stir in egg and orange juice. Add orange peel and raisins. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes. Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest. Bake until nicely browned – about 14 minutes. Makes about 24.
Lentil (Dal) Soup
Also called Dal Soup, this is a recipe I love to make when the weather is chilly. Satisfying and just spicy enough. It is a great dish to serve when vegetarian friends or family are over and still hearty enough for the meat eaters. The mix of spices gives it great flavor.
This recipe came from a local restaurant that is now closed. So the only way for me to enjoy this soup is to make it myself.
I cook it just until the lentils are tender, but not cooked to mush. Serve with a lemon wedge to squeeze on the soup before eating.
Lentil (Dal) Soup
8 c. water
1 ½ T. ground turmeric
1 T. ground coriander
3 bay leaves
2 garlic cloves, minced
½ t. cayenne pepper
2 2/3 c. Lentils, rinsed (about 1 pound)
¼ c. olive oil
1 large onion, chopped
1 t. fresh minced ginger
1 t. cumin seed
½ t. mustard seed
2 T. fresh lemon juice
Salt to taste
Lemon wedges
Bring first 6 ingredients to boil in large pot. Add lentils; reduce to a simmer and cook, covered, until lentils are tender, about 45 minutes. Meanwhile, in skillet over medium heat cook onions and seasonings in oil until onion starts to brown, about 10 minutes. Stir in lemon juice. Add this mixture to lentil mixture and cook until soup reaches desired consistency. Add salt to taste. Serve in bowls and garnish with lemon wedges. Serves 8.
North Carolina Lemon Pie
This might be one of the best lemon pies I have ever had. It was simple to make, with a surprise ingredient in the crust. That ingredient is saltine crackers! They work so well in this crunchy and slightly salty/slightly sweet crust. Perfect with the lemon filling.
I first heard about this pie in one of my cooking classes. A woman mentioned it to me after class. Said she saw it on a TV show. I looked for it online. Odd thing was that every recipe was exactly the same. Even down to the wording in the directions.
I found one reference to the recipe first showing up in Cook’s Country Magazine about 6 years ago. I prefer to credit the source of a recipe, when possible.
I did change a couple of things from the original recipe. I added more lemon zest- from 1 tablespoon to 2. What can I say? I like a zesty pie.
I also thought it was odd to make so little whipped cream for the topping. Assuming you had a cup of whipping cream to start with, you use 1/4 cup in the pie filling. That leaves you with 3/4 cup of whipping cream. The recipe only calls for whipping up 1/2 a cup of whipping cream. I rounded it up in the recipe to 3/4 cup. Honestly, I would make even more topping the next time.
I really enjoyed the pie. I think you will, too.
North Carolina Lemon Pie
Crust
6 oz. saltine crackers (about 1½ sleeves)
1/8 teaspoon salt
10 tablespoons unsalted butter, melted
1/4 cup light corn syrup
Filling
1 can sweetened condensed milk (14-ounce)
4 large egg yolks
¼ cup heavy cream
1-2 T. grated lemon zest- I used 2 tablespoons
½ cup lemon juice
Topping
¾ c. heavy cream, chilled- increase from original recipe. I think even more whipped cream would be better. Just my preference.
1 T. sugar
1 t. vanilla extract
Preheat your oven to 350 degrees. Add the saltines and salt to the food processor and pulse until you have coarse crumbs (about 15 pulses). Add the melted butter and corn syrup and pulse until the crumbs are well combined.* Add the cracker mixture to a greased 9-inch pie plate. Use the bottom of a dry measuring cup or glass and press the crumbs into an even layer on the bottom and up the sides of the dish. Place the pie plate on a baking sheet and bake until light golden brown, 17 to 19 minutes. Prepare filling while the crust is baking. Whisk the sweetened condensed milk, egg yolks, cream, and lemon zest together in a bowl, add the lemon juice and whisk until well combined. With the pie plate on the baking sheet, remove it from the oven and pour in the filling (the crust does not need to be cooled) and place it back in the hot oven. Bake until the edges of the pie are set but the center still jiggles, 15 to 17 minutes. Place the pie on a wire rack and let it cool completely. Refrigerate the pie until completely chilled.
For the topping, use a stand mixer fitted with a whisk and whipped the cream, sugar, and vanilla on medium low until foamy (about a minute). Increase the mixer speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread the whipped cream over the top of the pie and serve cold.
*Note: I will admit to just crushing up the crackers by putting them in a bag and using a rolling pin. I had a few larger pieces. Still worked. I think it gave the crust a crunchier texture. Although it sank down into the pie pan when I baked it- so maybe next time I will crush the crackers a little more.
Smoky Brussels Sprout Salad
I know some people don’t like Brussels sprouts. I am not one of them. I have always loved them, even when I was a kid. I like them steamed with butter, roasted, pan fried and even raw. This salad is a great way to enjoy their crunchiness in raw form. The smoky flavor come from the bacon. The dressing, sweetened with maple syrup, really makes the dish.
The nice thing about this salad, is that it tastes good even the next day. The sprouts are like little cabbages. Unlike leaf lettuce, which wilts quickly once dressed, the sprouts soften some, but retain most of their crunch.
Smoky Brussels Sprouts Salad
8- 10 oz. Brussels sprouts
1 large orange, peeled and cubed
4 slices bacon, cooked and crumbled
¾ c. dried cranberries
½ c. toasted slivered almonds*
Dressing:
¼ c. olive oil
¼ c. apple cider vinegar
2 T. maple syrup
1 T. fresh chopped parsley- or 1 t. dried
2 t. hot sauce, or to taste
½ t. dried thyme
½ t. dried basil
Salt and pepper to taste
Trim bottoms off the sprouts, cut in half and slice thin. You should end up with about 4 cups of sliced sprouts. Place in large bowl with the remaining salad ingredients. Place dressing ingredients in a jar with a tight fitting lid and shake well to combine. Toss over Brussels sprout mixture.
Note: The salad ingredients can all be assembled a day ahead, then just dressed when ready to serve. This salad is also good the next day.
*To toast the almonds, place in a skillet over medium low heat and stir occasionally, until toasted. Be careful, once they start to brown, they can burn easily. In class last night, the ladies making the salad toasted the almonds in the bacon fat. They came out perfect!!!
Pecan Crusted Salmon
If you love salmon like I do, this is a fun way to prepare it. The crunch from the nuts adds a nice contrast to the texture of the fish. The flavors work well together, too. You don’t have to use pecans. I prefer them, but finely chopped walnuts, hazelnuts, almonds or even pumpkin seeds might be fun.
A combination of Dijon mustard, butter and honey helps the nuts to stick to the fish. There are a few fresh bread crumbs in there as well.
This dish is simple enough to prepare any night of the week, but special enough to make for company.
I used salmon fillets. You could use a whole side of salmon. You just have to increase the baking time to about 20-25 minutes and reduce the oven to 425 degrees. Depending on the size of the piece of salmon, it might take a few more minutes.
You could use other fish, but you need a sturdy fish that will stand up to the topping. I have made it with Steel Head Trout and it worked out beautifully.
Pecan Crusted Salmon
2 T. Dijon Mustard
2 T. melted butter
4 t. honey
1/4 c. fresh bread crumbs
1/4 c. finely chopped pecans or walnuts
2 t. chopped parsley
4 salmon fillets
Salt and pepper
Lemon wedges
Mix together mustard, butter and honey and set aside. Mix together bread crumbs, nuts and parsley and set aside. Season each fillet with salt and pepper. Place on lightly greased baking or broiling pan. Brush each fillet with mustard mixture. Divide crumb mixture among fillets, patting to hold. Bake in 450 degree oven for 10 minutes per inch thickness of fillets. Serve with lemon wedges. Serves 4.
Beignets
Beignets are a fun addition to any Fat Tuesday/ Mardi Gras celebration. Beignets are the official fried dough of New Orleans. These squares of fried dough are often referred to as a fritter or doughnut.
Beignets can be made with a choux pastry- like the type of dough used for cream puffs. They can also be made from a yeast raised dough. I made mine with a yeast dough.
Once fried, beignets are drained on paper towels and then tossed in a bag with powdered sugar. They are served hot, or at least warm. The fresher the better.
They really aren’t that difficult to make. The dough is soft and pliable. Very easy to handle. When you roll the dough into a rectangle to cut into squares, do your best to get the corners squared off. But don’t get too concerned. I always end up with the four corners a little misshapen. They still taste good. I use a pizza cutter to cut the dough into squares.
Beignets
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening, softened butter or oil
Oil, for deep-frying
3 cups confectioners’ sugar
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes. In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Brush a large bowl with a little oil. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours. Preheat oil in a deep-fryer to 350 degrees. Add the confectioners’ sugar to a paper or plastic bag and set aside. Roll the dough out to about 1/4-inch thickness and cut into 1-inch or 2- inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly. Makes about 4 dozen, when cut in 2-inch squares, 8 dozen when cut in 1-inch squares.
Note: This recipe makes a lot. I cut the recipe in half when I don’t need so many. You can cut them a little smaller, if you prefer. They puff up a lot when fried.
Spicy Shrimp and Grits
A fun way to celebrate Mardi Gras is with shrimp and grits. Everybody seems to love them. As an added bonus, they are fast and easy to make. It’s all in the timing. Get your grits simmering on the stove, while you clean and season the shrimp. Once the grits are ready, keep them warm and quickly saute the shrimp. Then just serve them up.
Some folks like to add cheese to the grits. I didn’t this time, but feel free to add a cup or two of shredded cheese, if you like. Sharp cheddar or Parmesan are good choices. Add the cheese when you add the cream and butter.
I didn’t get specific on how much of the seasonings to add. I dusted the shrimp with the seasonings and tossed to get them all coated evenly. I was generous with all but the cayenne. I used about a 1/4 teaspoon of cayenne. They still had a nice kick, but I think I could have used a bit more. You can always serve them with hot sauce on the side, so guests who like spicier foods can add that to their shrimp.
Spicy Shrimp and Grits
1 c. grits, I used regular grits, not quick cooking
4 c. water
½ t. salt
3 T. butter
1/3 cup heavy cream
1 lb. large raw shrimp, shelled and deveined
Salt
Pepper
Cayenne pepper
Garlic powder
Paprika
2 T. oil
2 T. butter
In saucepan, bring water to a boil and add the grits and salt. Turn down to a simmer and cover the pan. Stir every few minutes. Cook until grits are tender and water is absorbed, about 20 minutes. While the grits are cooking, place shrimp in medium bowl and season to taste with the salt, pepper, cayenne, garlic powder and paprika. Toss shrimp to coat evenly and set aside. Once grits are done cooking, stir in the cream and butter. Adjust seasoning. Cover and remove from the heat. Heat oil and butter in skillet and cook shrimp over medium high heat, turning to cook on both sides until shrimp are cooked, about 5 minutes. They should get a nice, golden color. Larger shrimp will take longer, but be careful not to overcook them. To serve, spoon some grits on a plate or in a shallow bowl. Top with some shrimp and serve. Serves 4.
