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
I haven’t tried the Trader Joe’s but we did go there last week for a dozen eggs. Our regular egg friends had their production drop with the cold. They raise and get the best eggs. Deep orange yolks and I have no qualms about having a soft boiled one. We got a dozen pricey organic ones at Trader Joes and when I crack them into a bowl they are so pale yellow and anemic looking. We only used them for recipes that call for an egg. Fortunately we got a real dozen yesterday.
I didn’t realize you had dairy issues. If it’s digestive I suggest you try A2 milk.
That is my favorite soup when we go to Olive Garden.
What is the advantage to using a coffee can? Just curious.
If you are looking for metal coffee cans, look for a prepper in your area. If you come up dry and really want one, Freepmail me.
It’s just sort of traditional and because it is a quick bread (although slow!) cooked in water, it needs something to stand up to the intense heat. You can use a metal or china pudding bowl but those are hard to find; I had one from London, dropped it, and that was the end of that! I also get a kick out of the “cranberry sauce can” ridges along the bread as it slips out of the can. Stupid things amuse me, I guess.
Whole Foods generic brand “365” produce deep orange eggs. In winter those are the only kind I use. I do buy them at the farmer’s market in summer. But the WF ones are cheap!
No Whole Foods anywhere around here. But thanks for the tip.
We pay our friends 2.50 a dozen. Looks like the egg laying has picked up with the warmer temps. Although we will be prudent with the dozen we just got, just in case. Our friends have the feed mill mix up their own special blend of feed. We have been very fortunate to get good eggs for so many years.
Those pottery British pudding bowls are marvelous-——
Got one as a Christmas gift once....filled with plum pudding.
I made Hard Sauce to serve with it.
Amusing you mentioned that...... b/c one year Ocean Spray decided to eliminate the ridges but there was such a nationwide hue and a cry, they had to start doing the ridges, again.
So, take heart....you are not alone.
Wow, you do have high standards. Delicious or nothing. I love it.
We used to get eggs like that at our local farmers market. Haven’t found a good one here yet that I could get to. Relying on vital eggs which are pastured, but they have such huge production now country wide it seems that the yolks aren’t orange enough any more. I’d love to have chickens and we are zoned for it but I just don’t have the time.
No, I don’t have real dairy issues. But we keep fairly kosher so we can’t have dairy and meat in the same dish / time.
Since we switched to raw milk, though, I can’t digest pasteurized milk, cream, or ice cream. Butter or cheese I still can. And raw is pretty easy to find here. One of the few good things about CA.
One reason allergenics are cautioned not to consume
dairy.....it compromises their breathing passages.
Homemade baked beans and brown bread! Yummy!
I've made the brown bread using the steamed/stovetop method. Takes about 2.5 hours to cook. YMMV.
I’ve heard it said you shouldn’t eat dairy when you have anything respiratory going on.
A lot of dairy ‘symptoms’ aren’t there from raw dairy because it comes with the right bacteria and enzymes to digest it. We are finding even in a hot car for a couple hours, raw milk will sour but doesn’t rot and is still safe to drink (I’m not but the kids do). And it makes buttermilk, whey, yogurt, etc. some people who can’t digest pasteurized can digest raw. Maybe it’s easier on the breathing passages too.
You can buy it at most grocery stores now.
When we travel up to Maine each summer, we pass by the B&M factory outside Portland. Sometimes you can smell the baked beans!
Yes, it can be delicious in an old-fashioned, Yankee-Indian kinda way. My husband likes the bread more than I do but I make it out of a small celebration of American taste! I’ve also been on a hoe cake kick since I visited Mt. Vernon at Christmas. It was the General’s favorite breakfast item.
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