Gnocchi & Focaccia

I can't stop making gnocchi lately. I love its delicious doughy squishiness. And now that I've figured out that it's pretty easy to make, I'm hooked. This post is all about the meal I ate tonight: potato gnocchi, gorgonzola sauce, and fresh-baked focaccia.

Making the gnocchi

• 4 small russet potatoes, peeled and cut into cubes
• 1 large egg
• 2 tablespoons whipping cream
• 1 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups flour

Steam potatoes until tender, about 12 minutes. Mash 'em well. Once they've cooled off a bit, add the egg, cream, salt, and nutmeg to potatoes; blend well. Then add 1 1/2 cups flour and mix until soft and sightly sticky dough forms, adding more flour tablespoonfuls if dough is too moist.

Turn dough out onto lightly floured work surface. Divide dough into 6 equal portions. Roll each dough portion into 3/4-inch-thick rope. Cut rope into 3/4-inch-long pieces. Arrange gnocchi in a single layer on floured baking sheet.

Cook 1/3 of gnocchi in pot of boiling water at a time. Remove when gnocchi rise to surface and are cooked through and tender, about 5 minutes. Using large strainer or slotted spoon, transfer gnocchi to large baking dish; arrange gnocchi in single layer.

To serve, melt butter in skillet over medium heat; add gnocchi and cook until heated through, tossing ofen, about 8 minutes.

Gorgonzola Sauce

• 2 cups cream
• 100-130 g gorgonzola
• 3 tbsp white wine
• 1 tsp cognac or brandy
  
• salt
• white pepper
• nutmeg

Simmer the cream, wine, and brandy for a while (until it thickens). Add salt, pepper and nutmeg to taste. Add cheese last and stir until melted.


I like to drizzle a balsamic reduction on the pasta. It's so yummy.

Focaccia
So far, my forays into breadmaking have ALL been disasterous. I can't help but worry than I'm cursed. Nevertheless, I keep trying to master this most basic of foods.

Tonight's focaccia could be called a success, I suppose. Especially if you contrast it with my breadmaking track record. That said, it still wasn't the most wonderfully delicious focaccia ever. I'm not going to bother posting the recipe. Instead I'm going to ask this blog's vast readership help me out in the focaccia department. Does anyone have a favourite recipe? Does anyone know the secret? If so, post a comment please!

One more thing you can do with milllet....

By the way.....just thought I'd mention that it was Chelsea who inspired me to cook with millet. She recommends eating it in the morning with some yogurt and dried fruit/nuts/sugar stirred in. Stir in whatever suits your fancy and it's super yummy!

A Medley of Colour and Delight!

I made this meal in a flash the other night and it's a "must share" because of the gorgeous colours that explode on the plate (and the scrumminess, of course).

Seared Ahi Tuna Encrusted in Herbs & Sesame Seeds
I bought two extremely fresh steaks of ahi because that was the only fresh fish they had at the store that night (that's usually how I choose what to buy). When I got home, I threw them in the freezer for about 20 minutes - this in an important step in seared ahi 'cause it allows you to cook the outside layer properly without cooking the inside.

Lay out a medley of herbs and sesame seeds on a plate - choose whichever ones you wish. Plain sesame seeds are nice. I added some fennel seeds and caraway seeds which were pretty good too. Paint a bit of oil on the ahi steaks, grind salt & pepper on them, then roll them in the seeds to coat them fully. Refrigerate again for a few minutes.

Heat a saucepan on med-high with a bit of oil. When nearly smoking, add the steaks and cook for a minute (maybe even less) on each side. There should just be a thin brown outter layer and the inside should be bright pink.

I served this with Wilted Spinach and Millet with Gingered Beets and Orange

The Wilted Spinach is pretty straightforward...just toss some in a hot pan and cook it for a couple of minutes. Pour a dash of soy sauce (or any other sauce, or lemon) on after the spinach is wilted and serve immediately.

The Millet with Gingered Beets and Orange is from a cookbook that I'm really into these days called "Whole Grains, Every Day, Every Way" by Lorna Sass. Here's the recipe:

1/2 cup fresh OJ
1 t. unsalted butter
1 t. grated fresh ginger
salt to taste
2 cups diced peeled beets
2 cups cooked Basic Hulled Millet (Taost millet then add boiling water - 21/4 c for every 1 c. millet - and cook as you would cook rice)
1/2 t. orange zest
2 t. pine nuts

Boil the water and OJ together. Stir in butter, ginger, & salt. Add beets & cook about 20 minutes until beets are tender.

Stir in millet and book until grains are hot and moist (yeah!). Turn off heat and stir in orange zest & salt. Garnish with pine nuts (I didn't do this 'cause I didn't have any in the house).

ENJOY!

New Year's Magic

How much do you wish you were sitting at this banqueting table? A lot, I assure you. Myself and 12 friends rang in the New Year with a delectable banquet. Some recipes of features have already been posted by Thomas below. And I know that the Last Supper involved Christ sitting at the head of a large table overseeing a delicious meal with 12 of his followers, and although I sat at the head of the table (or the foot, depending on your view of things), I can assure you this was just coincidence.


I'm not sure where to start! Thomas, Orianne and I had a sumptuous time at Granville Island Market selecting the groceries, having created the menu the previous day. It is a wonderful treat to select each and every mushroom with care in such a food-positive environment. I was already having fun by 11am, and things only got better when we cracked open the wine while we prepared each dish. Look out 2008...there's a gourmet food-making party in my kitchen and everyone was invited. Just look at that dish.


Appetizers:

• Arugula salad with roasted tomatoes and boccocini
• Cilantro-lime shrimp (recipe in Thomas' post below)
• Carrot-ginger soup with yogurt design (that's Vince's art work...ahem)
  

Main dish:

• Sauteed baby bok choy
• Chevre mashed potatoes
• Cilantro-lime halibut (recipe below)
• Mango-apple salsa
• Wild mushrooms in endive leaves

Dessert:

• Cheese plate (apple smoked cheddar, pepper gouda, and pear-apple stilton)
• Sticky toffee pudding (due to the abundance of chefs, I found myself mixing up this deliciousness on the living room floor).

And although I accidentally set the oven to "self-clean" instead of "bake" (this explains the flames, by the way everyone), all the food still turned out beautifully, with that je-ne-c'est-quoi "charred" flavour.

I had such a good time. It was a well-choreographed dinner party, and I felt like a gourmet performance artist by the end (perhaps this is why I took this photo of Cristina's high-quality silver lying artfully on the carpet at 3am when all were satisfied and cleaned up). We all moved together in rhythm in the kitchen and throughout the house, really. Around the table, those feasting took a moment to speak of a grateful moment of 2007 and select a "fortune-cookie-style" piece of wisdom for 2008.

Mine was "It always takes longer than you expect." Aha. So let's take some time with our food in 2008.

a little taste of...new year's eve

Consider this my contribution to what became a yellow-house extravaganza to rival my many new year's eve experiences. Which began, I might add, with an 11 am rendezvous at Granville Island market to purchase many choice foods along with the customary, and perfectly crafted, 12 oz, two-shot Americano at JJ Beans. I'll start with one of the appetizers and then move on to the entree - cilantro & lime was the theme, Si!

Prawns with Cilantro Leaves and Chilli













Here's a Thai-infused marinade that always moves me to say, "Hot Damn, these shrimp kick ass!" This recipe serves around four.

• 350 g raw prawns
• 1 garlic clove, finely chopped
• 1 tablespoon cilantro (coriander) leaves, finely chopped
• 2 teaspoons lime juice
• 2 teaspoons vegetable oil
• 1 teaspoon sesame oil
• 1 1/2 teaspoons soy sauce
• 1 table spoon oyster sauce
• 1/4 teaspoon ground white pepper
• metal skewers or bamboo sticks

1. Peel and devein the prawns and cut each prawn along the back so it opens like a butterfly
2. Put the garlic, cilantro, chilli, lime juice, vegetable oil, sesame oil, soy sauce, oyster sauce and ground pepper in a shallow dish and mix well. Add the prawns to the marinade and mix to coat the prawns. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, or overnight.
3. Soak the bamboo sticks in water for 1 hour to help prevent them from burning during cooking. Thread the prawns onto the sticks.
4. Heat a barbecue or grill (broiler) to a high heat. Turn the prawn sticks frequently until the prawns turn pink and are cooked through. You can brush the marinade over the prawns during the cooking.
   

Always devein those little guys...
the longer you marinate the better...
voila!
Lime Cilantro Grilled Halibut Steaks

This is a simple, quick and delicious fish dish. Makes 8 servings.

• 8 halibut steaks, about 3 lb total.
• Juice of 3 limes
• 1/2 cup olive oil
• 1/2 cup chopped fresh cilantro
• 4 tbsp unsalted butter
• Lime wedges

1. Place halibut steaks in a shallow dish and sprinkle with the lime juice, oil and cilantro. marinate in the refrigerator for 2 hours, turning the fish occasionally.
2. Cook at 375, turning the fish once and basting occasionally with the reserved marinade, until it flakes easily with a fork, about 5-8 minutes per side.
   
3. Transfer to serving dish and spread the butter over the fish. Garnish with lime wedges.
   

If you'd like to turn it up a notch - which we did new year's eve - mix a few chopped jalapeno peppers into the butter.

Mexican Delights

Well, it's official: I love Mexico. It's probably pretty hard not too. Gorgeous ocean, friendly folks, a sun that warms you to the core, and of course great food! I'm going to let the pictures do most of the talking in this post...

Cerveza on the Beach

Michelada
A strange but suprisingly refreshing concoction of lime juice, chili spices, and beer. This was mom's mid-afternoon staple...you know, when reading on the beach became a bit taxing and she needed something to quench her hard-earned thirst.
Piña Colada
Frutas Frio
This is one of my absolute favourites. The little fruit stands that sell pineapple, watermelon, coconut, etc. They dump lime juice, salt, and chile on top. It's sooooo delicious.Chile RellenosQueso Fundido
Just look at this beauty. Talk about points for presentation! There are scallions, nopales, and cilantro on top of the fondue.

Mahi Mahi
Served with a mound of garlic, which I decided to brush to the side of my plate. Yikes.

Hot Nuts!
This one is for you, Alison! Nothing better to cap off a tequila-sodden night.

American Thanksgiving

As the New Year waxes luminously before me I thought it high time I fulfilled my commitment to post and boast this most stupendous gastronomic occurrence. While American Thanksgiving provided the form for this culinary happening, improvisation was the rule of day as friends, local and international, created tantalizing treats both savory and sweet. At the risk of offering a less than complete rendering, our menu consisted of:

• Stuffed Game Hens with Mushroom Miso Sauce
• Fruit Stuffing
• Butterflied Leg of Lamb
• Roasted Salmon with Hoisin Glaze
• Spicy Lamb sausages
• Andouille Cajun sausages
• Southern-style baked Macaroni & Cheese
• Butternut Squash with Orzo and Sage
• Green Leaf Salad with Blue-Cheese & Pomegranate
  
• Scalloped Potatoes
• Corn Casserole
• Fresh Baked Bread
  
• Mont Blanc
• Pumpkin Custard
• and yes, much, much wine
  

Stuffed Game Hens with Mushroom Miso Sauce
Unquestionably, this is the best mushroom sauce I've ever tasted, which says a lot given that I'm from the land of gravies and sauces. I used a combination of chanterelle, oyster, shiitake, and brown cremini mushrooms.

The sauce consists of:

• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 8 oz wild mushrooms, trimmed and sliced
• 1 cup chicken stock (or substitute vegetable stock)
• 1/4 cup light miso
• 2 tbsp whipping cream
• 1 tbsp soy sauce
• 2 tbsp chopped chives

1. Heat vegetable oil and sesame oil in a skillet over medium-high heat. Add mushrooms and saute for 3 minutes, or until softened.
2. Combine stock, miso, cream and soy sauce. Stir into mushrooms. Bring to a boil, reduce heat to low and cook for 1 to 2 minutes, or until slightly thickened.
   
3. Drizzle sauce and sprinkle with chives.

Fruit Stuffing
All fruit stuffings are not created equal. Orianne chose a recipe from "A Matter of Taste" by Lucy Waverman and James Chatto. The recipe makes about 12 cups and can be cooked on its own in a greased baking dish, baked, covered for an hour at 375.

• 1/4 cup butter
• 1/4 cup butter
• 2 cups chopped onions
• 2 cups chopped celery
• 2 green apples, peeled and chopped
• 8 cups fresh breadcrumbs (Ori used Challah bread)
• 1 cup dried prunes, cut in half
• 1 cup dried cranberries
• 1 cup chicken, turkey or vegetable stock
• 1/2 cup orange juice
• 2 tbsp chopped fresh tarragon, or 2 tsp dried
• 2 tsp ground ginger
• 2 tsp dried marjoram
• Salt and freshly ground pepper

Heat butter in a large skillet over medium heat. Add onions and celery and saute for 5 to 8 minutes, or until softened.
Add apples and saute for 2 minutes.









Combine onion mixture and breadcrumbs. Stir in prunes, cranberries, stock, orange juice, tarragon, ginger and marjoram. Season well with salt and pepper.


Roasted Salmon with Hoisin Glaze
Alright, for all you Salmon lovers out there, here's an easy and delicious way to prepare salmon. I prefer to cook the salmon at a higher temperature as it gives a firmer texture. The rule of thumb is to roast at 450 for 10 minutes per vertical inch when the salmon is measured at its thickest point. This recipe makes 8 Claire-sized portions (as opposed to Rochelle-sized portions which are 20% less). BTW, this dish is served well cold, room temperature or hot - thus making it ideal when struggling to land a number of dishes all at the same time!

• 2 center-cut salmon fillets, 2lbs each (I always ask the seafood shop, or Capers, to cut off of a large fillet so as to prevent getting the tail end which thins out too much)
• 1/4 cup hoisin sauce
• 1/4 cup white wine
• 2 tbsp balsamic vinegar
• 2 tbsp vegetable oil
• 1 tbsp hot Asian chili sauce
• Salt and freshly ground pepper (yes, you absolutely must have a pepper mill!)

1. Place salmon skin side down on an oiled foil-lined baking sheet.
2. Combine hoisin, wine, vinegar, oil, chili sauce, salt and pepper. Spread over top and sides of salmon. Refrigerate for up to 4 hours.
3. Preheat oven to 450.
4. Roast salmon for 15 to 25 minutes, or until white juices just bein to appear on the sides. Remove from oven - fish will continue to cook as it cools.

Spicy Lamb & Andouille Cajun sausages
The only advice I'll offer up for preparing sausages on the stove top is to butterfly them and garnish with sauteed onions & peppers.


Southern-style baked Macaroni & Cheese
Comfort food par excellence! While I have no images of this Southern staple - which I had for almost every Sunday dinner (which means lunch for you Canadians) while growing up in Tennessee - I'll include the recipe as so many have asked.

• 1/2 lb cheddar cheese (I realize "orange" cheddar is a bit faux pas these days, but from an authentic Southern American and, dare I say it, aesthetic stand point I'd really suggest violating this unwritten social norm.)
• 1 cup cooked Macaroni Noodles
• 2 eggs
• 1/2 tsp salt
• Pinch of sugar (a key subtlety often missed.)
• 2 tbsp butter
• Enough Whole milk to mostly cover the noodles (ok, you can use 2% but really with all that cheese does another 1.5% of milk fat really matter?)

1. Cut cheese into cubes in a 1 1/2 to 1 3/4 qt. baking dish, ungreased
2. Stir in 2 eggs & add cooked noodles, salt and sugar.
3. Cover with milk and put pats of butter on top.
4. Cook for 45 minutes to 1 hour at 350 - until top starts to brown nicely

Butternut Squash with Orzo and Sage
This here is a staple Claire dish, and once you've tasted it you know why. The recipe is included in the photo - contact C.M. to fill in the details.



Green Leaf Salad with Blue-Cheese & Pomegranate
Delectable greens prepared by Carla and Chris - wonderful souls (and skiing comrades to boot!)


Mont Blanc
Just take a look at Cristina's Dec 12 blog and you'll get the full low-down on this beauty (including the dessert!)

Until next Thanksgiving...
May 2008 be a year full of uplifting experiences with wonderful friends, great food and delicious wine (ok, and the occasional interloping next door feline).