Posted on 01/18/2018 4:15:34 PM PST by Jamestown1630
I’ve never made gnocchi, the Italian potato-based ‘dumpling’ ; but recently while looking for recipes, I found this beautifully-presented and unusual style of ‘gnocchi’ done by my favorite YouTube chef, John Mitzewich of 'Food Wishes'. It makes a very pretty side-dish with little effort, and looks like real comfort food. You should be able to find semolina flour in the health-food store, or in some grocery stores – I’m sure it’s included in the Bob’s Mill range of grains. Here is Chef John’s recipe for ‘Roman Style Gnocchi’ (and please note that "no potatoes were harmed in the making of this video"):
https://foodwishes.blogspot.com/2016/10/roman-style-gnocchi-no-potatoes-were.html
Last week, Freeper KJC1 described a roasted ‘Salsa Verde’ that I wanted to try; so I looked for recipes that sounded similar. I found this, and it was wonderful with my husband’s pulled pork, which has become a staple here since we acquired an Instant Pot.
For my first attempt I used only poblanos; but now that I’ve got it down, I’m going to spice it up! This will go very well with tacos, pulled pork, or any other Mexican-style meal. This recipe suggests grilling, but we did it as KJC1 suggested, under the broiler; adding the cilantro when we whizzed it all in the processor.
http://allrecipes.com/recipe/201856/roasted-spicy-salsa-verde/
-JT
Sounds good! Might need a little Whiskey, though. ;)
On chilly nights I make what I call, ‘Mexican Hot Chocolate.’
It’s just milk warmed with vanilla and cinnamon, and then some whipped cream and a dusting of cinnamon on top.
It’s REALLY calming, and lulls you to sleep. I invented it out of necessity when my boys were young. ;)
150 lb????!!!!!!
egads!!
Well, there all those other ground meat dishes. Tacos, burgers, meatloaf, spaghetti sauce (no meatballs with that I assume?). Hope he isn’t adverse to those!
Had about 2-1/2 pounds of pink salmon, rinse in cold water and drain excess water in strainer. Spray large glass bsking pan and wipe off excess. Melt a couple chunks of butter and margarine, about 2-1/2 tbsp each, or what you like in a glass pan in oven, swish around to coat liberally. Dredge the salmon flesh in melted mixture and put in pan, skin side down. Herbs as you like; here's one of my favs: Old Bay seasoning (careful it's pretty salty), paprika, fines herbes (Spice Islands doesn't make any more), and dried parsley for eye appeal.
Add a few tbsp's water between the salmon pieces, about 1/3 cup; my glass baking dish is 11X15 or so, next size up from standard.. Swish a little.
Preheat oven to 400F. Bake salmon approx 12 minutes (depending on thickness).
Open oven and baste with butter liquid mixture in bottom of pan each piece. Put back in oven.
Bake about another 12 minutes or until done.
Remove and serve. I like fresh squeezed lemon juice on mine.
The reason for the margarine is butter tends to burn. The reason for the water is to create a little steam which keeps the salmon moist; some liquid also cooks out of the salmon. It all cooks down and should brown slightly, not too much, salmon shouldn't stick.
It was so good, and my family loves it.
Some browning around pan I put in some hot water, heat in oven and let sit for however long I want, makes cleanup much easier.
Will work for almost any kind of fish or I used to like to buy a mixture of different kinds before it got so expensive. I evolved this method over the years, got sick of melting butter and brushing on fish, etc.
Gnocchi made with potatoes can be sublime. I remember my ex MIL introducing me to them at Marc Rich’s private restaurant. They were in a butter and sage sauce and as difficult as she was to be with, I was in heaven.
I’ve sought them out ever since and usually with sage. That combo has married for life in my brain. If you haven’t tried it, even with these semolina gnocchi, you simply must, unless you hate sage.
And I love homemade Mexican sauces. The green chili sauce must be so good.
Ok, yeah, that’s what I’m talking about. And yes, I would eat that by the spoonful.
I made this for the first time last night. Well, it was in the crock pot all day. Very flavorful, for you people who think the crock pot is the flavor evaporator. This one really was tasty and too spicy for grandma (great for the rest).
http://www.geniuskitchen.com/recipe/crock-pot-beef-bean-bacon-soup-330920
I made it as written but of course used turkey bacon and used the whole package of turkey bacon (except for the slice I ate). Going to have to again tonight as leftovers. Crusty bread and / or a salad and that’s dinner.
Have you tried the Trader Joe’s qnocchi that are in the pasta aisle and somehow shrink wrapped into a package? Wonder how good they are.
If kimchi is an acquired taste, everyone should acquire it if on;y for medical reasons. It is true fermented vegetables (and sometimes sea creatures), and is a very tasty way to get probiotics into your digestive system. Even a tablespoon a day at first could really help both digestion and the immune system overall.
We went through a home to rent in the South Bay a few years ago, and I asked the agent what this hot tub sized MACHINE in the dining room was. He said it was a kimchi maker. It made me want to rent the place, but the kimchi maker was leaving with the tenants. (And when we toured the master bedroom, my son pulled open the closed curtains to reveal the most glorious close up view of an oil refinery ever... no kimchi machine for me)
One time I tried to make for my then husband his favorite Mexican red sauce from scratch. Roasting the dried peppers and all. It was a lot of work but you could taste that work in the delicious finished product. Need to do that again.
That IS a good food combo. Hope the marriage lasted!
Copied and saved and I will make it one of these days, and serve it with butter and chopped fresh sage and garlic of course.
Liz, do you eat as well as your recipes look all the time, or are you a “weekend chef?” Because you really have some amazing choices and you make me hungry!
And the homemade ones, WATCH them as they boil, because if you don’t get them out of the water fast enough, you have nothing to eat except a sort of potato water. Ask me how I learned this.
That’s the problem with bacon of any kind; a lot of it gets eaten before it gets into the recipe :-)
Isn’t it terrible? At my Ralph’s the medium trashbags (for bathroom wastebaskets etc) are on the top shelf. Those are the most useful size. (We don’t have legal plastic bags any more from the stores here, but that lefty craziness is for a different thread). So they are always half out and deep up there, and I rarely find some really tall man on that aisle. So I have to climb up, or go find an employee. Ugh. And I am 5’6”.
They are starting to make ‘Hawaiian’ hot dog buns and stuff. I know, not too healthy, but the kids love it and they aren’t made with dairy so we can eat them.
You guys ate well tonight. Bet it was good.
Jealous of your freezer full of wild things. Can’t eat bear but I’d love to try the elk.
Another great Saturday night meal. Guess I’ll get up and reheat my bean and bacon stew. (It really was good though, don’t feel sorry for me)
You HAVE to taste the bacon to be sure it’s as good as it smells.
Don’t you?
Of course - ‘quality control’, and all of that.
And it’s the same with the wine you’re cooking with; wouldn’t want that to get past quality control, either ;-)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.