Weekly Cooking (and related issues) Thread

[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

[Deplorable American1776]

Thanks...

[doorgunner69]

Got it, now the rest of your shorthand makes sense, like s/wp = salt & pepper?

[Liz]

salt and “white” pepper........

Freepers are expert cooks...thy get it.

[boatbums]

The addition of the cream to the cheese sauce tones down the sharpness of the gorgonzola. It is a really rich dish and sticks to your ribs. The secret is not overcooking the gnocchi as it can get heavy instead of the light, pillowy texture it needs. It was a truly memorable dinner but the dish was not on the menu the next time we visited and the chef declined to special make it for us. :o(

[boatbums]

What IS it with those shelves being so hard to reach??? If I can find someone close by to reach the product for me, that’s great. If not, I just leave it. Someone should develop some kind of slide out step so us shorties can reach the stuff they want!

[Jamestown1630]

You’ve all convinced us to try to make some ourselves.

[Jamestown1630]

I’m almost 5 ft 4, but the freezer and dairy ‘closets’ are what get me; I can never reach that last carton of whipping cream, and have to call Husband.

[Jamestown1630]

Well, I did make a mistake ;-)

Potatoes were actually introduced to Europe in the 1500s.

[MomwithHope]

I kind of liked it when I had a cane after my knee replacement and had to drive a cart. I’d pull up to a shelf in the store and if I couldn’t reach it I would use the hook of my cane, pull it down and catch it. Worked for most things.

[Trillian]

I just have to make these after seeing the picture..

Italian Sausage and Pepper Sliders

12 slider buns, split (we love Hawaiian)
1 pound ground Italian sausage (hot, mild or sweet)
1 green pepper, diced
1 red pepper, diced
1 small onion, diced
1 cup marinara sauce
3 cups shredded mozzarella cheese, divided
1/4 cup butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder

Preheat oven to 350°F.

On stove saute together your Italian sausage, peppers and onions until no longer pink and vegetables are tender, remove from heat, drain and set aside.

Place the bottom half of your sliders in your baking pan and sprinkle with one cup of cheese.
Top with your sausage and pepper mixture.

Spread your marinara over the top and sprinkle with remaining cheese.
Place top of your buns over your cheese.

In small bowl mix together your melted butter, Italian seasoning and garlic powder.

Spread over the top of slider buns, reserving just a little bit to brush on after they are done baking.

http://www.theslowroasteditalian.com/2018/01/italian-sausage-and-pepper-sliders.html

[Diana in Wisconsin]

Thanks!

I’ll substitute Kale for the Spinach...I have quite a bit in the freezer from the garden this past season. :)

[Liz]

Kale would be perfect in the Gnocchi Soup.

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.

[Diana in Wisconsin]

That sounds good, too!

This thread always makes me hungry - and then sends me to the grocery store if I’m out of something, LOL!

[Liz]

My mouth has been salivating---just thinking about that Gnocci Soup.

Here's the Olive Garden's creamy Toscana Soup---be warned---it's addictive.

[Diana in Wisconsin]

Thanks!

I’ve been in the kitchen all morning. Thawing steaks for the grill tonight, making 7-Layer Salad, baking off BACON, and I made an Apple Pie with the crumbly French-style topping. (I rarely use a top crust; too much CRUST, not enough Gooey Goodness, IMHO.)

Next? Probably one of your two soups! ;)

[Diana in Wisconsin]

“Apparently having potatoes every night is ok. But pasta every night is wrong. We have varying viewpoints, that’s for sure!”

OMG! Beau is like that, too! And you know what I just found out? He doesn’t like meatballs...in anything, served any way! I’m Swedish; I gotta have my Swedish Meatballs! (He does like Swedish Pancakes, though.)

Good Lord, what have I gotten myself into? There is close to 150 pounds of ground meat (beef, elk, bear) in the freezers!

This MIGHT be a deal-breaker. ;) Nah...his good points far outweigh a disdain for meatballs. It may be a, ‘Childhood Meatball Trauma,’ so I’ll tread lightly, LOL!

Men! Just when you think you’ve got them figured out...

[Liz]

Yummy......a fantastic repast.....your chef reputation is sealed.

[Diana in Wisconsin]

LOL! I’m just your standard Fry Cook and Bottle Washer. ;)

[miss marmelstein]

Closest I can get to that is my Boston Brown Bread which I’m sticking into my coffee can as I write. To go with my roast chicken and homemade baked beans.

[Liz]

I'm thinking you need a great after-dinner coffee. This is great with the apple dessert.
So simple but tastes so good. You'll love the cinnamon aroma. Can add sweetener.

ING 1 1⁄2 tsp instant coffee pwder (Nescafe Classic) 3⁄4 c skim 1⁄2 c water 1⁄8-1⁄4 tsp cinnamon.

METHOD Mix milk/water; heat on low flame; when it just starts to boil, add coffee powder/ stir.
BTB; switch off burner. Add cinnamon, stir. pour into two small cups.

SERVE garnished w/ puff of whipped cream, sprinkle of chocolate shot, and cinnamon stick.