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
Am I the only one irritated by how processed bacon (water, sugar, smoke flavorings added) messes up your non-stick pans so blackly you have to wash them before your eggs can plop in?
Normally I buy unadulterated bacon but I keep getting deals on the premium processed stuff lately.. and I’m a one-pan breakfast gal, i.e., bacon, pancakes, hashbrowns and eggs rotated through the same pan.
We are working our way through the firs season of the great British baking show, and I loved when the older contestant picked up his bottle of Sauternes to have a little nip, and he put it right back down without tasting, saying it was too sweet for him, with a little smile. So cute, you could tell he usually did the, one splash for the pot, one for me, style of cooking. I would if I could (alcohol gives me migraine so I can’t)
We haven’t had a problem with bacon messing up our pans; but supermarket bacon certainly isn’t what it used to be. It usually fries-up tough, not bright and crispy like the bacon I recall from childhood.
There’s still plenty of fat in it - unlike other cuts of pork that we get now, which aren’t as flavorful as they used to be; so I don’t know the reason.
I think we have had a pig farmer on this thread at some point in the past, and maybe they will weigh in.
Until Death, Jeeze I loved that home 2 am, 9 am 12 noon
Where do you actually get a metal coffee can anymore? All of ours seem to come in plastic ;-(
Nah. We’ll figure it out. He’s nothing if not a good provider, that’s for sure! :)
Elk is probably my favorite. The strangest things I’ve eaten have been alligator and mountain lion. ‘Coon and Kraut’ in the crock pot is another weird one you find at game feeds (and sometimes in Church Basements!) up here in Da Nort. Not my favorite.
I’ve eaten a lot of things in the Army that I thought I’d NEVER eat...like GRITS, LOL!
I won’t go into detail, but some of my Army survival classes were really something else...and the reason I would have to be drugged and kidnapped to EVER return to the lowland swamps of Louisiana, or any other swamp! Good Lord, there are a lot of native things there that want to KILL you, unless you kill them first!
I still have Post Traumatic Swamp Disorder, LOL! ;)
Hey, Grits are wonderful. Be sure to use lots of butter and pepper.
I like grits, now. ;)
I could never hold with people who put sweet stuff on them. Butter and pepper, that’s the ticket ;-)
You guys are killing me! I can’t have any of this yummy stuff (except probably a little seven layer salad) on my diet. But I CAN have all the whipped cream I want, with a few berries and some pecans thrown in.
Sugar-Free Jello with whipped cream can be pretty good when you want something dessert-like on a low-carb diet.
Some of the Atkins-style cheesecakes are also good.
LOL, That’s true, as soon as they float, fish those babies out!
Here’s my critique of the little packaged ones. In fact I mention Trader Joe’s by name :-)
Awwww, good.
So lucky to keep kosher. I don’t want to est weird reptiles and such, so luckily I can’t. I could eat one type of locust, I could eat some strange birds, and even giraffes, but I’m not gonna.
I can’t imagine post traumatic swamp disorder. It sounds so creepy I’d need shock treatment to get over it. Lol. But thank you for your service!!
Olive Garden’s delicious Toscana Soup uses kale in a creamy broth w/ sausage chunks and sliced potatoes.....has a nice bite from a hint of red pepper flakes.
Sounds yummy!
I do have rigorous standards.
Anything I put into my mouth has to be deliriously delicious, pack a flavor punch, be something new, and contribute to my well-being.
I love recipes that have clever techniques and use flavors that appease my discerning palate.
Really? I use either my Chock Full ‘O Nuts can or a tomato sauce can. Both are made of tin.
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