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HAPPY BIRTHDAY CARLO3B!!!!
source: jellybean | 9/6/02 | lowbridge

Posted on 09/06/2002 3:01:21 AM PDT by lowbridge

HAPPY BIRTHDAY
CARLO3B!!!

The Original FReeper Chef who gave us:
The Clinton Legacy Cookbook!



TOPICS: Chit/Chat; Food; Miscellaneous
KEYWORDS: carlo3b; happybirthday
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To: christie; jellybean; carlo3b
Hey Carlo,
I missed your birthday! This will never do - - -sending you many birthday hugs and kisses with my vegetarian chili breath - - - hope you had loads of fun!
41 posted on 09/09/2002 8:00:44 AM PDT by stanz
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To: stanz; carlo3b; christie; lowbridge; Howie; Bob J; The Shrew; Exit148
hope you had loads of fun!

Oh stanz, I'm so sorry you couldn't make it!! There was pasta and cake, wine and champagne, handsome men and beautiful women. After the fire department put out the flames, the party resumed and they joined in the celebration!!!

We still missed you though!!!

42 posted on 09/09/2002 11:14:31 AM PDT by jellybean
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To: jellybean
Never mind the pasta, cake and wine...any hot firemen?
43 posted on 09/09/2002 12:05:01 PM PDT by stanz
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Comment #44 Removed by Moderator

To: stanz; carlo3b
...any hot firemen?

OOOOOOHHHH YEAH!!!! especially the ones who got too close to the cake...;)

45 posted on 09/09/2002 1:39:10 PM PDT by jellybean
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To: stanz
"Never mind the pasta, cake and wine...any hot firemen?

Never mind the pasta, cake and wine, guys ---give me a hand with these dishes! Wait------never mind ----I don't need you ----the hot firemen are going to help!!! HeeHee!

46 posted on 09/09/2002 2:50:11 PM PDT by Exit148
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To: Exit148; stanz; TwoStep; piasa; christie; jellybean; brat; HiJinx; lowbridge; Alamo-Girl; ...
Speaking of pasta, ha, this is a real classic. They take a little time but they are easy to make and more than worth the effort. In Verona, Italy every year they have a Gnocchi festival called, "Venerdì Gnocolar."

Potato Gnocchi
Gnocchi di patate

Ingredients:


Instructions:
1. Boil the potatoes with the skin in salted water until cooked.
2. Once cooked drain the potatoes and then peel them being careful not to burn yourself.
3. Pass the potatoes through a potato ricer and into a bowl.
4. Add the flour, egg and a good pinch of salt.
5. Mix until you have a nice pliable ball of dough.
6. Prepare a work area and dust it with flour.
7. Take the dough, a piece at a time, and roll it out with your hands until you have rolls about 3/4 inch in diameter.
8. Cut the tubes of dough into pieces about one inch long.
9. With a fork, holding the tines against the work surface, use your finger to press a piece of dough gently against the fork and roll it slightly then letting it fall to the table.
10. The result should be gnocchi with an indent on one side from your finger and a pattern on the other side from the fork.
11. Handle the gnocchi carefully so they don't loose their shape. Place them on a lightly flour plates. Keep them apart so they don't touch one another or they'll stick together.
12. Bring a big pot of water to a boil and then add the gnocchi carefully a plate or two at a time. When they float to the surface they are ready just remove them with a slotted spoon and set them in a strainer to drain off the
excess water.
13. Add more gnocchi to the water and serve the others right away.
Serves: 6

Notes:
You can serve gnocchi a lot of different ways. A classic in the northern region is with cinnamon or butter and sage. Other sauce that go well with gnocchi are; tomato sauce, ragu sauce, pesto sauce and four cheese sauce.

If you want to serve the gnocchi up faster use more than one pot of boiling water. Of course if you have someone who can give you a hand things will go much faster....LOL

I suggested baking potatoes because they are starchy and make good gnocchi. Please don't use red potatoes, they just don't work well.

The gnocchi can be prepared ahead of time and then stored in the refrigerator for a few hours if necessary. Then all you need to do is cook them at meal time.

If you want you can use the back of a cheese grater in place of the fork to give the gnocchi different pattern, go for it. ENJOY!

47 posted on 09/10/2002 3:24:46 PM PDT by carlo3b
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To: Exit148; stanz; TwoStep; piasa; christie; jellybean; brat; HiJinx; lowbridge; Alamo-Girl; ...
Butter and Sage Gnocchi Sauce
Gnocchi al burro e salvia

I heard that moan!  Come on, this is really easy to make!!  It's a simple, rich in flavor and fast.
You can't go wrong with this one.....Well.....LOL

Ingredients:

Instructions:
1. Boil the gnocchi as directed in the basic gnocchi recipe.
2. In the meantime warm a tablespoon of butter per serving in a skillet with a few fresh sage leaves.
3. Be careful not to brown the butter.
4. When the gnocchi are ready drain them well and add them to the butter.
5. Mix well to get the flavor on them and then remove with a slotted spoon allowing the excess butter to drain.
6. Serve with a sprinkle of fresh parmesan.
Notes:
This simple method is a favorite for many. If you have fresh sage on hand it is a must, but if you don't .oh well...LOL
 
48 posted on 09/10/2002 3:31:38 PM PDT by carlo3b
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To: carlo3b
Fresh sage? Is it the same as this stuff growing all around me here in the desert?
49 posted on 09/10/2002 6:53:40 PM PDT by Howie
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To: carlo3b
Hey, we are supposed to be giving you a present instead of the other way around. But thanks!!! And hugs!
50 posted on 09/10/2002 7:54:50 PM PDT by Alamo-Girl
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To: Howie
Howie, try it, WOW, we could be starting somethin' really different, who knows? Sagebrush instead of sage, Southern Italy, meets Yuma...Sheesh....think about it!!
Pasta Olio  becomes...Ta da
Pasta Oli-o-la-ee

Ba da bing....LOLOL


51 posted on 09/10/2002 8:42:02 PM PDT by carlo3b
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To: Alamo-Girl
Hey, it's my party and I'll fry if I want too..
BwHahhahhah
52 posted on 09/10/2002 8:44:00 PM PDT by carlo3b
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To: carlo3b
LOLOLOL! Hugs!!!
53 posted on 09/10/2002 8:50:55 PM PDT by Alamo-Girl
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