Red Carpet Sunday Dinner

Though we're trying to eat a little more healthy these days, every now and then you need a comforting, rich Sunday dinner.  Since we had potatoes from the share, we went with gnocchi in a rich cream sauce.  Making your own gnocchi may seem daunting, but its actually fairly simple.

To start, poke your potatoes with a fork so the steam can escape, and pop them in the oven for about an hour.  You want them to cook up, and for the moisture to escape.  Otherwise your dough will be sticky and heavy.  Once they're out of the oven, peel them, and push them through a ricer, if you have one.  We don't, so we just made sure there weren't any big lumps of potato.

To the potatoes, you'll add a couple egg yolks, some flour, grated cheese (we used pecorino), and some salt.  Since we were going all out, we used a combination of kosher salt and truffle salt.  Gradually add the flour in, as needed.  You want the dough to pull away from the bowl and not feel sticky.  When you reach that consistency, stop adding flour, and start rolling out ropes of dough.

Then you can start cutting the ropes into the gnocchi.  We put our gnocchi board to use to give each one the little ridges, but you can also just roll them down the back of a fork.  Place them on a floured tray or plate until you're ready to cook them.

 Cooking them is really simple.  Just boil a pot of water, as if you were making any other kind of pasta.  Be sure to salt the water too.  Once it's boiling, drop in a bunch of the gnocchi.  You'll probably have to do a few batches so you don't over crowd the pot.  They'll tell you when their done by floating to the surface.  Fresh pasta takes a little longer than dried pasta to cook, about 3-4 minutes instead of the two or so for the dried.  Then just scoop 'em out and place them in a bowl until you're ready to toss them in your sauce.

For the sauce, Justin whipped up one of his signature sauces.  It starts with some brown butter, shallots, and garlic.  Then you add some cream, pecorino, sun-dried tomatoes, mushrooms, and sage.  We also added a splash of truffle oil.

Once all of those flavors melded together, we were ready to add toss the gnocchi in it.  We saved a bit of the starchy water the gnocchi was cooked in and added some to the sauce.  The sauce had started to thicken anyway, but the starchy water also helps the sauce adhere to the pasta.  So you should do this anytime you cook pasta.  Once the water was mixed into the sauce, we dumped the gnocchi into the pan so they could get coated in the sauce as well.

To finish off each plate, we sprinkled on some crisped guanciale, a little more pecorino, and some fried sage.  It's such a rich, and filling dish, but so full of flavor.

This was a perfect dish for Oscar night, it had the glitz and glam of Hollywood from the truffle, and was hearty and comforting just like a night on the couch.

Yes, Soup for Us!

Winter is always a great time to cozy up with a warm bowl of soup, and tonight was no exception.  We put together a tasty butternut squash soup, and it couldn't have been easier. 

We halved our squashes and threw them into the oven to roast.  While those were cooking up, we put together a proper mirepoix...onion, carrots, and celery, all sauteed in some butter.  We also threw in a little thyme and some sage.

Once the squash was roasted, we let it cool a bit before scooping out the meat of the squash.  Into the pot it went to mix and mingle with the mirepoix.

We also threw in some cream and chicken broth and just let it simmer.  Because we didn't have any meat in this meal, we decided to cook up a few strips of bacon to crumble over the soup.

 

While the bacon crisped up, and the soup came together, I put together a nice little salad.  We spooned some goat cheese into a couple radicchio leaves, and put them into the oven, along with some mushrooms, to top off the salad.

By the time the mushrooms and cheese were done, it was time to puree the soup.  I'm pretty sure I've said this before, but my immersion blender is one of the best kitchen tools.  It easily pureed everything together, and gave us a rich, thick soup.

The salads were topped with the mushrooms, radicchio, and goat cheese, and dressed lightly with some olive oil and balsamic vinegar.  The soup got a light drizzle of truffle oil, and cream, a sprinkling of parsley, and a nice little pile of bacon.  This soup was even better than a certain mulligatawny.  Despite the minimal amount of meat in tonight's dinner, it was still a filling meal that definitely warmed me up!

Tressed to Kill

Tonight's dinner is brought to you by the letter P, for pork and polenta!

Since we have apples from the CSA, and pork tenderloin was on sale this week, it was a match made in heaven.  We've experimented before with a recipe for pork chops stuffed with apples, hazelnuts and blue cheese, so we made a few tweaks, substituting in walnuts rather than hazelnuts, and rolling it all up into a pork tenderloin.

I got to work chopping up 2 gold rush apples and toasting the walnuts.  We seasoned the pork with salt, pepper, and chopped rosemary.  Then we stuffed it with the apples and walnuts.  Our blue cheese is currently MIA, so we had to forgo the cheese.

 Justin had the pleasure of tressing the pork and making sure all the apples and walnuts stayed up inside the pork.  And since all of the apples didn't fit inside the tenderloin, we just put them in the dish around the pork while it cooked.

For our side dish, we went with a butternut squash polenta gratin.  The bulb of the squash was roasted, while the neck was just peeled and sliced.  While the squash roasted we whipped up the polenta.

The roasted squash was added to the polenta, along with a bunch of parmesan cheese.

I only had a loaf pan, so we made layers of polenta and sliced squash.  This was all topped with more cheese, some black truffle oil, and truffle salt.  Then we popped it into the oven with the pork to cook.  About 30 minutes later, dinner was ready!

The pork was perfectly cooked, the apples added a nice sweetness, and the walnuts had a nice, toasty crunch.  I did miss the tang of the blue cheese though.

With the unseasonably warm weather on the docket for this weekend, we're hoping to fire up the grill, so stay tuned to see what we do with the bison steak and kohlrabi!