Homemade potato gnocchi with balsamic brisket

 This week I decided to do the impossible; try to recreate a dish we had at L'etoile last week.  It was gnocchi, but not like the the vacuum packed variety at the grocery store.  These were so light and delicate, actually like little pillows.  They were nestled in some tender meat and rich sauce.  So not having ever made gnocchi before or even really having any idea how they were made I decided to give it a try.

Turns out gnocchi are not named after the cat on Curious George.  It is the other way around.  They are little italian dumplings made of potato and flour.  I used a sort of beginners gnocchi recipe that included an egg to help keep them light, but the  recipe is that simple.

Potato Gnocchi from Cooks Illustrated

INGREDIENTS

• Gnocchi

• 2pounds russet potatoes
• 1large egg, lightly beaten
• 3/4cup plus 1 tablespoon (4 ounces) all-purpose flour, plus extra for the counter
• 1teaspoon plus 1 tablespoon salt

INSTRUCTIONS

1. 1. FOR THE GNOCCHI: Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with paring knife over entire surface. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
   
   

   

   
   
   2. Holding each potato with potholder or kitchen towel, peel with paring knife. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.
   

   

   
   
   3. Transfer 3 cups (16 ounces) warm potatoes to bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
   
   

   

   
   
   4. Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking. Cut rope into ¾-inch lengths. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer formed gnocchi to sheets and repeat with remaining dough.
   
   

   

   
   
   5. Bring 4 quarts water to boil in large pot. Add remaining 1 tablespoon salt. Using parchment paper as sling, gently lower gnocchi from 1 sheet into water and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Using slotted spoon, transfer cooked gnocchi to skillet with sauce. Repeat with remaining gnocchi. Gently toss gnocchi with sauce and serve.
   
   

   

   
   

   
   

   When paired with slow cooker brisket I had a pseudo L'etoile dish.  For the brisket I just browned it and then added lots of umami- savory ingredients; tomato paste, red wine,       anchovy paste, balsamic- just about everything I could think of to made a rich broth.  In the end it was a decent copycat.  The gnocchi were so much better than the store bought variety and they turned out to not be all that complicated or time consuming.  It was a fun food adventure for a cold Sunday.
   
   

   

   
   

   
   

   The week's menu

   Sunday and Monday:  Gnocchi with balsamic brisket.  Roasted garlic broccoli on Sunday and green beans on Monday.

   Tuesday:  Chicken quesadilla with guacamole and black beans

   Wednesday:  That extra chicken will turn into stir fry with rice and veggies.  I might try another quick pickled vegetable combination.

   Thursday:  I just got a book about making your own bread.  If the time and energy permit, I might try the homemade neapolitan crust and make a margherita pizza.

Slow cooker pork lettuce wraps with quick pickled vegetables

I don't even know if I can call this a recipe.  It is the easiest slow cooker meal ever.  I was inspired by a beautiful picture in my Williams Sonoma catalog.  You know how they show these photos that totally entice you to buy an overpriced piece of kitchen equipment that you will probably use one time.  I admit I did buy a waffle cone maker and haven't yet made a waffle cone, but do plan to...someday.  I bought it so I could make a homemade Choco Taco, summer blog to come on that someday too.

I just bought a 4 pound bone in pork shoulder and put it in the slow cooker with a bottle of Hoisin Garlic sauce from Soy Vay.  For prep work that was it.  I let it cook for 10 hours on low.  This creates an awesome rich smell in the house.  Then to serve I cut up a head of boston lettuce for the wraps.  The girls thought this was suspect but it was really light and refreshing with the rich meat.  And to accompany it I made a quick pickle of carrots, cucumber, jalapeno, and a little fresh ginger.  This was actually my husband's favorite part of the meal.  It is crunchy, sweet, and salty.  And it seems a lot more labor intensive that it really is.

Quick Pickled Vegetables

1/2 cup rice vinegar

1/4 cup sugar

1 t salt

1 piece fresh peeled ginger

Julienned carrot, cucumber (seeded and peeled), jalapeno

Combine vinegar, sugar, and salt.  Whisk until dissolved.  Add vegetables and let sit in the refrigerator for a hour or more.

The weekly menu

Sunday and Monday:  Pork lettuce wraps
Tuesday:  Chicken pesto panini with arugula and mozzarella.  I just bought a big loaf of ciabatta and made one huge sandwich then cut it up.
Wednesday:  I used the left over chicken for tacos
Thursday:  Flank steak salad with red potatoes
Friday:  Sea perch with avocado cream sauce and Hmong Egg Rolls from the Hmong Center, can't wait!

Buttermilk drop biscuits and breakfast hash

I was looking for a new iteration of breakfast for supper and came up with a hash.  I even did some research.  Wikipedia says it isn't just for leftovers anymore.  Restaurants have sophisticated versions and there is an all hash cookbook out there somewhere.  But the definition of the hash is still easy- just diced meat, potato, and spices.  Wikipedia goes on to say that it is often served with biscuits.

Hash itself is not pretty, a bunch of stuff mixed together with eggs over the top or scrambled right into the dish.  Very hard to have a beautiful picture of a hash.  So for blogs sake I thought of trying a biscuit recipe along side it.  These biscuits were so easy, the whole meal came together in less than 30 minutes.  So to have hot flaky biscuits and hash in less than 30 minutes especially for a inexperienced biscuit maker is pretty good.

Buttermilk Drop Biscuits with Cheddar

MAKES 12 BISCUITS

To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.

INGREDIENTS

• 2cups (10 ounces) all-purpose flour
• 3ounces extra-sharp cheddar cheese, shredded (3/4 cup)
• 2teaspoons baking powder
• 1/2teaspoon baking soda
• 1teaspoon sugar
• 3/4teaspoon salt
• 1cup buttermilk, chilled
• 8tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, cheddar, baking powder, baking soda, sugar, and salt together in large bowl. Stir buttermilk and melted butter together in 2-cup liquid measuring cup until butter forms clumps.

   

   
   

   2. Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased ¼-cup dry measuring cup, drop level scoops of batter 1 1/2 inches apart on prepared sheet. Bake until tops are golden brown 12 to 14 minutes.  Rotate pan half way through.

   

   
   

   

   
   

   3. Melt remaining 2 tablespoons butter and brush on biscuit tops. Transfer biscuits to wire rack and let cool for 5 minutes before serving.

   

As for the hash, there is no one right way to proceed.  I did dice the potatoes and soften in the microwave before browning, this just moves the whole dish along a little faster.  From there on it is whatever you have in the fridge.  I added diced green pepper and ham.  Then the finishing touch may be fried eggs on top or, as I did, just poured in scrambled eggs and cooked it all up together.  An easy one pan meal with minimal clean up!

The week in preview

Wednesday:  Breakfast hash and biscuits with fruit

Thursday:  Cobb salad with turkey, avocado, hard boiled eggs, blue cheese

Friday:  Taco night with guacamole

Saturday:  Homemade pizza and salad

Superbowl snack: Salted caramel puffcorn

This may be a little out of character for my blog...but sometimes you just need a super snack for a Superbowl.  A friend at work introduced me to this devilish creation this year.  She gave me a bag for a Christmas gift.  I accidentally ate the whole bag that day.  Why not?  I was going to eat them anyway, so why not just get it over with right?  Then she brought me another bag the next day, great.  I was forced to eat that bag too.  So the point is that this caramel puffcorn is addictive and needs to be handled with great care.

I am excited for the rest of the meal too.  I am making the soft pretzels again.  Missed you soft pretzels!  With beer cheese soup and roasted broccoli.  Maybe my favorite cold weather football combo.  Then we'll have this light as air caramel treat for dessert.

Salted Caramel Puffed Corn

from Jackie

2 bags Old Dutch puffcorn
1 cup butter
1 cup brown sugar
1/2 cup light corn syrup
1 tsp baking soda
Sea salt
Milk chocolate chips (optional)

Heat the oven to 250.  Spread the puffcorn into a large roaster, it won't be a single layer.  The high sides help with the frequent stirring.

Bring the butter, brown sugar, and corn syrup to a boil.  Off heat stir in the baking soda until it foams.  Pour over the puffcorn and stir.

Sprinkle on salt to taste.  Bake at 250 for 45 minutes stirring frequently.  Add more salt and keep tasting each time.

And just for fun, you could melt some milk chocolate chips and drizzle that over the top.  I had something called Moose Munch once.  Brilliant.

The meal plan

Sunday:  Roasted broccoli!  With soft pretzels, beer cheese soup, and salted caramel puffcorn.
Monday:  Homemade gyros.  I haven't made this before, but am craving that tzatziki sauce.  Basically cucumber, greek yogurt, and feta.
Tuesday and Wednesday:  Pork ragu in the slow cooker.
Thursday:  Favorite chili with sour cream, cheese, Fritos.
Friday:  Ocean perch.  Fresh at the grocery store and proclaimed to be "sweet" by the butcher.  So we'll see... I bought asparagus to go along side.

Lemon Blueberry Scones with my coffee

 I pronounce blueberry scones the perfect breakfast food.  A little sweet, but not so much that you feel like you just ate dessert.  Light and flakey to go with a good cup of coffee. And of course the blueberries- there's your fruit.  I recently had a Panera blueberry scone and was a bit disappointed, I ate it, but I was still disappointed.  It was hard, the blueberries were the dehydrated variety, and it was so dry I needed a glass of water.  The blueberry scone can be much more than that.  This homemade version has soft layers with plump blueberries and a sprinkle of sugar on top.  If you are going for a more decadent variety try the lemon glaze too.

Lemon Blueberry Scones 

adapted from Cook's Country

INGREDIENTS

• 16tablespoons unsalted butter (2 sticks), frozen whole *Freezing makes it possible to grate the butter and incorporate it into the flour easily.  This is the one pokey part of this recipe, but worth it.  Just watch your knuckles.
• 1 1/2cups fresh blueberries (about 7 1/2 ounces), picked over
• 1/2cup whole milk
• 1/2cup sour cream
• 2cups unbleached all-purpose flour (10 ounces), plus additional for work surface
• 1/2cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
• 2teaspoons baking powder
• 1/4teaspoon baking soda
• 1/2teaspoon table salt
• 1teaspoon grated lemon zest

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. 

   

   
   

   Place blueberries in freezer until needed.

   

   
   
   2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.  *This is where you appreciate having grated that frozen butter, so much easier than cutting the butter in with a fork or pastry  blender.
   3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. *The dough doesn't even stick together completely at this stage, don't be worried.  Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
   4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

   

   
   
   5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. 

   

   
   

   
   

   Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.

   

   
   

   Transfer to parchment-lined baking sheet

   
   

   

   
   
   6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

   

   
   

   Optional Lemon Glaze

   1/4 cup lemon juice

   1 cup powdered sugar

   1/2 tsp lemon zest

   1/2 T butter

   Mix lemon juice and powdered sugar until dissolved.  Add zest and butter.  Microwave about 30 seconds and whisk to combine.  Drizzle or pour (your preference) over the scones before serving.

   
   

   The menu for the week

   Sunday and Monday:  Mini turkey meatloaves and mashed potatoes.  Broccoli on Sunday and frozen french cut green beans on Monday.

   Tuesday:  Broccoli feta calzone (using pizza dough from the grocery store) and salad.

   Wednesday:  Breakfast for supper!  Scrambled egg bagel sandwiches with fruit salad.

   Thursday:  Pork chops with roasted vegetables.  I'll do enough cauliflower, potatoes, and squash for two nights.

   Friday:  Salmon on wilted kale with the afore mentioned roasted vegetables.

Parmesan two pepper kale chips

Along the way to perfecting a kale chip recipe I found the first recipe that my seven year old can make virtually on her own.  I even asked her to write the narrative for the recipe and she got it just right.  Making kale chips is the perfect kid activity.  Nothing has to be perfectly measured and prep doesn't require a knife.  I just take care of the oven part.  And we usually do two separate trays.  She likes just salt and pepper with a pinch of cayenne.  I do the same and add a dusting of parmesan.  Either way they are surprisingly good and make it hard to stop eating your vegetables.

Kale
Olive oil
Salt
Pepper
Cayenne pepper
Ground parmesan

Making kale chips is as easy as 123 (by Ruby age 7)

First you need kale.  Second there is a strip right down the middle that is too stringy.  You don't eat that part.  Use your hands to strip the kale into medium sized pieces.  You would like them big because it will shrink in the oven.  Once you have them stripped you get them wet to clean them.  Then dry it in a salad spinner.  Get ready to be messy.  Put oil on top of the kale and mix it up with your hands (that is why you get messy).  Do it until the kale is shiny.  Put a pinch of cayenne pepper, black pepper, and salt and mix with your hands again.  Your hands will be salty and peppery.  Once you mix them put them on a cookie sheet (or tray).  You might need a second cookie sheet or tray.  Once they are on the one or two trays, put them in the oven for about 20 minutes.  It will look like regular kale, but it is delicious and a great side dish for any meal.

A few words from mom

Peeling the leaves off the stem is the perfect kid activity.
Wash and then dry REALLY well.  I use a salad spinner.  It would be hard to get them dry enough without one.
Use just enough olive oil that all the leaves are shiny.

Add your favorite spices.  I like ground parmesan (like the kind you put on pizza), black pepper, and cayenne pepper.  If you use ground parmesan it distributes well and disappears, I think shredded parmesan would make it a bit goopy instead of crunchy.  You could do lemon pepper or dry ranch mix.  Just about anything.  But keep in mind these things will shrink as they dehydrate so you do not need much.  Just a pinch or so for a regular sized cookie sheet will work.

Here is a photo of too much kale on a cookie sheet!  They do shrink, but need enough room to be touching but not overlapping when you start.
I used a 300 degree oven and checked them around 15 and 20 minutes.

The weekly meal plan

Sunday and Monday:  Mexican tortilla casserole with guacamole

Tuesday:  BBQ chicken naan with roasted spicy cauliflower.  I'll use left over chicken from Sunday.

Wednesday:  Chili

Thursday:  One skillet sausage kale and pasta

Friday:  Crunchy cod with fries and broccoli

Homemade Mac and Cheese: For when you want to actually eat it too.

Do all kids love mac and cheese?  I usually have a blue box around for a babysitter or quick lunch, and I always think it looks pretty good.  But one bite and I am done.  Does it taste like limp noodles and dehydrated cheese substance or is it just in my head?  I read the ingredients, it isn't all that bad, so I am not totally knocking the Kraft folks.  But occasionally I want to eat and enjoy some mac and cheese too.  For those times I use this recipe.

I hate it when recipes say that it is "just as easy as opening the box!".  Not true.  I made a brownie recipe that was supposed to be just as easy and I ended up with a pile of cocoa on the floor and a sink full of dishes, so I am skeptical.  This one isn't quite as easy as opening the box, but it is actually pretty close.  The only catch is that you have to keep a can of evaporated milk on hand.  The stuff lasts forever so just buy a few cans for next time.

One Skillet Macaroni and Cheese

adapted from Cook's Country

INGREDIENTS

• 3 1/2cups water, plus extra as needed
• 1(12-ounce) can evaporated milk *I did make it once when I didn't have a can of evaporated milk.  I used half and half instead and that worked just fine.
• 12ounces (about 3 cups) elbow macaroni (see note)
• Salt
• 1teaspoon cornstarch
• 1/2teaspoon dry mustard
• 1/4teaspoon hot sauce *I like Franks Red Hot.  It is hot, but not acidic.
• 6ounces cheddar cheese, shredded (1 1/2 cups) 
• 6ounces Monterey Jack cheese, shredded (1 1/2 cups) *I don't always have monterey jack on hand, so have made it with the end of multiple different bags of shredded cheese and it always turns out great.
• 3tablespoons unsalted butter *I usually use less, see what you like.
• Ground black pepper
  
  
  
  

INSTRUCTIONS

1. 1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
   2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard, and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer until slightly thickened, about 1 minute.
   3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce. Stir in the butter, season with salt and pepper to taste, and serve.

   
   

   Watch out because kids love this.  I was trying to hold off my two year old while I took a few photos and look what happened.  

   

   Feel free to add whatever you want to this stuff.  To make it a one skillet meal I have added broccoli or cauliflower, but my favorite is stewed or fresh tomatoes on top.

   

   The meal plan for the week

   Sunday and Monday:  I must make those cheeseburger pinwheels again.  Sunday with kale chips and Monday with salad.  I am slowly perfecting a recipe for kale chips, so soon I will blog about it.  My seven year old basically makes them.

   Tuesday:  Fried egg and asparagus sandwiches with melted parmesan.  I made these last week and didn't quite get it right.  They were still really good though, so I am curious how much better they can be.

   Wednesday:  Skillet ziti and salad

   Thursday:  Pork tenderloin with roasted potatoes and a balsamic reduction.  The girls all love this.

   Friday:  I'll make extra tenderloin on Thursday and turn it into pork tenderloin stroganoff with asparagus.  I am pushing the asparagus as I hope to get the littles to accept it and enjoy it.