Pneumatic Gnocchi?

Making gnocchi is probably as close as I'll ever get to making a pasta from scratch. While gnocchi refers to a broad range of dumpling preparations, this recipe will not stray from its more traditional meaning. This recipe presents gnocchi as a potato dumpling.

A lighter gnocchi is a better gnocchi and so, to start, I'll mention a few important asides.

1. Select a proper potato. The Russet potato is the best choice as it is floury, starchy and has a low water content. The recipe benefits when using a drier potato (think left over baked potatoes). Were we to use a waxy potato the result would be a heavy and gummy gnocchi.
   
2. Work the dough briefly. When adding flour to the potatoes, toss to coat and then knead together but don't bully it!
   
3. Consider buying a potato ricer. A potato ricer works by extruding the potato into an almost filament-like state. Again, this can help to achieve a lighter gnocchi.

Potato Gnocchi

Ingredients:

• 1 & 1/2 lbs. - russet potatoes, baked until done then cooled
• 1 cup - all purpose flour (more if needed)
• 1 large egg yolk - beaten to blend
• 1 teaspoon - salt
• large pinch - nutmeg
• 1 tablespoon - olive oil

Preparation:

Take the cooled baked potatoes and cut them in half. Scoop out the flesh, save the potato skins for another use. Now, use a potato ricer to extrude the potato flesh into a large bowl. If you're not using a potato ricer then just mash the scooped out potato flesh in a large bowl.

Now, add one cup of flour to the extruded (riced) potatoes, toss to coat. Form a well in the center of potato mixture. Add egg yolk, salt, and nutmeg; stir with a fork until the mixture is moistened evenly.

Turn the mixture out onto a lightly floured work surface. Knead the dough until it just comes together. If the dough is very sticky add a little more flour. Form the dough into a ball and divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. At this point alot of people will use a fork to roll the raw gnocchi piece between the fork tines and work surface thereby impressing it with some texture. Place these raw gnocchi pieces on a cookie sheet. If you pile them up on top of each other they'll just end up sticking together.

So, we're ready to cook the gnocchi, but we can't just cook them all together. We have to work in batches. Have a large pot of boiling salted water ready and then add about 10 gnocchi. They will sink at first and then rise as they cook. Cook each batch for about 4 minutes stirring occasionally. As the gnocchi is cooked to doneness, use a slotted spoon to transfer them to a bowl. Drizzle a small amount of olive oil over them and toss to coat.

Comments:

Gnocchi can be served many ways. Some people rewarm it in the oven and sprinkle it with some cheese. You can serve them with pasta sauce and be good to go. I like to use gnocchi to extend a meat sauce. With gnocchi I can get two meals with the same amount of meat. Gnocchi will make a meal stout in a hurry! For another dumpling recipe check this previous blog post:

http://offanon.blogspot.com/2010/02/parsley-dumpling-mushroom-and-leek-soup.html

Showcase Lemon Pie

This is likely a picture of America's first railway locomotive, the Tom Thumb. The builder, Peter Cooper, not only built the Tom Thumb in 1830, he also invented and patented a dessert gelatin in 1845. He never really had any commercial success with his gelatin invention, that success came later after the invention's ownership rights had changed hands several times. The gelatin acquired the iconic name of Jell-O in 1895 and it's popularity soared throughout the 1900's. As a major brand, Jell-O played an outsized role in forming today's industrialized foodscape. Presently, the Jell-O brand is owned by Kraft Foods.

True to the era, my childhood included lots of Jell-O. From the simply flavored to exotic ringed and creamed creations, gelatin desserts were everywhere in the 1960's. Banana slices incorporated into the gelatins were my mother's most common use for Jell-O. I don't think Jell-O is as popular as it once was. Even so, if you're planning to use a red gelatin around Thanksgiving, you'd be wise to buy it early. Especially on this holiday, red Jell-O is still a hot item and it consistently gets sold out!

Though often mocked and considered old-school banal (Hey! I'm still talking about Jell-O here!), gelatins do have their uses. This recipe allows you to create a showcase dessert. Much of this recipe idea came from one seen in the magazine "bon appetit".

Lemon Pie with Gingersnap Crust

Ingredients:

Crust:

• 1 & 1/4 cup - finely ground gingersnap cookies (about 26 cookies)
• 2 tablespoons - sugar
• 1 teaspoon - minced crystallized ginger
• 5 tablespoons - unsalted butter, melted

Filling:

• 2 cups - ice cubes

And:

• 1/4 cup - water
• 1 - envelope unflavored gelatin

And:

• 3/4 cup - sugar
• 3/4 cup - fresh squeezed lemon juice
• 4 - large egg yolks
• 2 teaspoons - finely grated lemon peel
• 1/8 teaspoon - salt

And:

• 1 & 1/4 cup - chilled whipping cream
• 1/4 cup - sugar (powdered sugar best option)

Crust Preparation:

Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir to evenly moisten. Put this crumb mixture into a 9-inch diameter glass pie dish. Press the mixture firmly and evenly onto the bottom and up the sides of the pie dish. Place onto the center rack of a 350 degree oven and bake for about 9 minutes. The crust will need to cool completely after it's baked.

Filling Preparation:

Fill a bowl about half way with cold water and to this add the 2 cups of ice cubes.
This will be used to cool the pot and the mixture within it as it comes off the stove.

Pour 1/4 cup water into small bowl, sprinkle gelatin over. Let this stand about 15 minutes to soften.

Mix 3/4 cup sugar, egg yolks, lemon juice, grated lemon peel, and salt in a medium saucepan to blend. Cook this mixture over medium heat, stir continuously. Cook until mixture thickens slightly, about 6 minutes - do not boil. We want the mixture to attain a temperature of 160 degrees farenheit. Now, add the gelatin mixture stirring until dissolved and smooth, about 1 minute. Place the sauce pan in the bowl of ice water until the filling is cool to touch, stir occasionally, about 8 minutes. Afterwards, transfer lemon mixture to a large bowl.

In a medium bowl, use an electric mixer to beat together the chilled whipping cream and sugar until peaks form. Fold 1/4 of the whipped cream into the lemon mixture until incorporated. Fold in the remaining whipped cream in three additions. Transfer the filling to the cooled crust mounding slightly in the center.

Refrigerate the pie until set, about 4 hours. Let the pie stand at room temperature for 20 minutes before serving. Garnish as you see fit to do. Perhaps lemon curls, or blueberry compote, or raspberries could serve as a garnish.

Comments:

Be somewhat careful with the crust as it could come out fairly hard. I think I allowed mine to linger in the oven a bit too long. Though even with that mistake the crust was enjoyable. You won't get any complaints about this dessert and it's one of the easier showcase things to pull off.

Crab Soup Done Quick and Hearty

Growing up in Missouri our seafood selection was very limited. Nevertheless, our mother was able to regularly include fish as a part of our diet. The fish was purchased frozen and came in 16 ounce rectangular blocks. Being frozen, the riskiest part of the meal's preparation came when simply thawing the fish. Cats! We always had cats as pets and countless times these lovable animals managed to destroy mom's dinner plans. It's a wonder we ever had fish at all! Were you to turn your back or to just blink your eyes you could almost be sure the cat would have clawed and chewed its way into that box of fish. It's a wonder we ever had cats at all!

Smokey, Polly, Sam, and Bee Cee, you were all fantastic pets, but, this dinner is not for you!

Quick & Hearty Crab Soup

Ingredients:

1/4 cup - olive oil
2 - medium onions chopped
2 - medium fennel bulbs (reserve fronds), pared of stalks (trash), thinly sliced
3 - large garlic cloves, minced
2 - 14-1/2 ounce cans diced tomatoes in juice
2 - cups vegetable broth
1 - 16 ounce jar fresh crab meat

reserved fennel fronds - chopped

12 - fresh corn tortillas

Soup Preparation:

Heat 1/4 cup oil in heavy large pot over medium heat. Add onions, fennel slices, and garlic. Sprinkle with salt and pepper. Saute until onions and fennel are tender stirring often about 15 minutes. Add tomatoes with juice and 2 cups broth, bring to a boil. Reduce heat, cover, and simmer until vegetables are very tender, about 15 minutes. Stir in crabmeat simmering until heated through, 3 to 4 minutes. Season to taste with salt and pepper.

Meanwhile:

While the soup is cooking, lightly fry the corn tortillas in a small amount of butter using a large fry pan. Don't be overly particular here, a standard large fry pan will hold 4 tortillas at a time though they will overlap, that's fine. Once lightly fried cut the tortillas crosswise and lengthwise forming one inch squares. Reserve into a separate bowl.

Serving:

Ladle soup into bowl. Sprinkle the chopped fennel on top. Each diner chooses how many of the tortilla cubes to put into their own soup.

Comments:

The sliced fennel bulbs offer subtle flavor and provide a good contrasting texture. The inclusion of tortillas were useful to add heartiness to the soup. I had tortillas leftover from a previous recipe, feel free to sub in a crusty bread. Much of this recipe idea came from one seen in the magazine bon appetit.