Sweet Potato Gnocchi with Stinging Nettles and Parmesan Cream
Sweet and russet potatoes are boiled and mashed with sprouted wheat flour, pastured egg, sea salt and freshly-ground black pepper and served in a sauce of fried sage, shallots and garlic with fresh cream, steamed nettles and grated Parmesan. Topped with toasted pine nuts and shaved Asiago..
Sweet Potato Gnocchi with Stinging Nettles and Parmesan Cream
For the Gnocchi
3/4 pound sweet potatoes, peeled and diced
1/4 pound russet potatoes, peeled and diced
1/2 cup sprouted wheat flour
1 large, pastured egg
sea salt and freshly-ground black pepper
bowl of ice water
olive oil
Boil potatoes until soft then use a slotted spoon to transfer them to a cutting board (reserve cooking water). Mash the still-hot potatoes with ricer or a large fork until mostly smooth, then allow to cool 5-10 minutes.
Gather the potatoes into a mound and create a well in the center. Sprinkle the flour over the top, then crack an egg into the center. Add salt and pepper and stir into the flour and potatoes as you would regular pasta. Knead gently until nearly dry, about 4 minutes.
Roll dough into 3/4″ diameter cylinders, then cut into 1″ lengths. Squish each gnocchi against the back of a fork then drop into boiling water and cook until they float, about 1 minute. Transfer to ice bath and allow to cool. Drain, lightly coat with olive oil and hold until ready to use.
For the Cream Sauce
1 tablespoon minced shallot
1 clove garlic, slivered
8 fresh sage leaves, torn
1 tablespoon butter
1 oz white wine
1 cup fresh cream
1/4 cup grated Parmesan
1 1/2 cups fresh nettles, steamed, drained and chopped as you would for fresh spinach
sea salt and freshly-ground black pepper
Melt the butter in a heavy skillet over medium heat until shimmering. Add shallot, garlic and sage and fry until slightly crisp. Add wine and reduce until nearly dry. Reduce heat to medium low and slowly whisk in cream. Cook until reduced in volume by about 1/3, then stir in Parmesan and nettles. Season to taste with salt and pepper, then add the gnocchi to the pan and heat through.
To serve, spoon gnocchi and cream sauce onto a plate or shallow bowl and garnish with toasted pine nuts and shaved asiago.
This post is part of Meatless Monday!
Roasted Tomato Basil Soup with Green Garlic-Fried Croutons
Fresh tomatoes are roasted then simmered in vegetable stock with sweet peppers and fresh basil, then topped with green garlic-fried croûtons, Asiago cheese and a drizzle of fruity, raw olive oil.
Roasting intensifies the flavor of the tomatoes, roasted yellow pepper adds sweetness and the fried green garlic adds a mellow bite. Plenty of black pepper, fresh basil, olive oil and sharp cheese tie it all together..
Roasted Tomato Basil Soup with Green Garlic-Fried Croûtons, Asiago & Raw Olive Oil
3 pounds fresh, ripe tomatoes, divided
1 1/2 cups strong, homemade vegetable stock
1/2 red, yellow or orange bell pepper, blistered
3-4 bulbs green garlic plus a little of the green tops, slivered
handful fresh basil leaves, chiffonade-cut, divided
good quality raw olive oil
day-old sprouted wheat bread, cubed
1 tablespoon pastured butter
Asiago or Parmesan cheese, grated
coarse sea salt & freshly-ground black pepper
Wash and core tomatoes. Cut a small x at the pointed end of half of the tomatoes and plunge into boiling water for 30 seconds. Allow to cool enough to handle, then slip the skins off, dice the tomatoes and add to a heavy pot along with the vegetable stock. Bring just to a boil, then reduce heat to medium-low and cook uncovered until reduced and darkened, about 30-40 minutes.
Broil the other half of the tomatoes with the bell pepper until blistered and somewhat blackened. Place on a plate, cover with an inverted bowl and allow to steam for 5 minutes. Once cool enough to handle, slip most of the skin from the tomatoes, chop and add to the soup pot. Peel and dice the peppers and add to the along with 3/4 of the basil.
Melt butter in a heavy skillet over medium heat. Add bread cubes and green garlic and fry until the croûtons are golden brown. Sprinkle the croûtons with the grated cheese while still hot, then scoop the green garlic into the soup. Simmer uncovered 15 minutes, then season to taste with salt and pepper.
To serve, ladle soup into bowls, drizzle with olive oil and garnish with warm croûtons and reserved fresh basil.
Tagliatelle with Chicken Ragù
Fresh tomatoes and savory chicken thighs, redolent of fresh herbs..
In a Dutch oven, brown chicken leg quarters in olive oil. Add celery, onions, carrots and garlic and continue to cook until vegetables are browned.
Add cold water with bay leaf and peppercorns to cover. Reduce heat to low and simmer 2 hours.
Remove chicken with skin to cutting board to cool. Strain chicken stock and reserve for another purpose.
Sauté red & green bell peppers, garlic, shallots, carrots, celery. Add white wine, tomatoes and pulled chicken and simmer until most of the water is evaporated, about 30 minutes.
As for Jewish gribenes, crisp reserved chicken skin with a bit of onion, julienne and set aside.
Prepare pasta according to package directions. Drain and add chopped parsley.
Add fresh herbs such as basil, oregano and marjoram to the sauce. Add sea salt and fresh black pepper to taste.
To serve, ladle ragù over pasta and top with parmesan, romano, asiago fresco and strips of crisped chicken skin.
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How to make a really great grilled cheese sandwich
Use a generous amount of butter (not oil or margarine) and cook over low heat.
Use good, fresh bread. I’m using a seeded multi-grain bread made from whole wheat, rye, oats and barley.
Use a flavorful cheese with good melting properties. I’m using sharp white cheddar and asiago.
To enhance the flavor, sprinkle a little sea salt on the cheese before placing the other slice of bread on top.
Here’s the trick- weight the sandwich with a bacon press or something similar. You want enough weight to press the sandwich down without totally flattening it. Flip and repeat.
Crispy, melty goodness.
Salmon Casserole (favorite)
High quality, wild pink salmon, whole milk, butter, french roll, lemon, salt & pepper, asiago cheese, celery, roasted red peppers, pasta, fresh dill and white wine.
Cook pasta according to package instructions, leaving slightly under done. Rinse, drain and set aside. Simmer milk well seasoned with salt, pepper and white wine until reduced to the consistency of cream. Add dill and remove from heat.
Drain and flake the salmon and add the vegetables, lemon zest with a little juice, 2/3 of the bread crumbs and cheese and fold in the white sauce.
Turn mixture into a buttered casserole, top with the remaining bread crumbs, cheese and a little smoked paprika and bake at 350 until the sides are bubbly and the topping is nicely browned, about 30 minutes. Allow to stand 5 minutes before serving.
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