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Two Chatty Italian Girls Cooking in the Kitchen...
chiacchiera/chit chat
Sharon?s hubs is on a business trip and she?s getting over bronchitis and sinusitis at the same time! Poor thing has been a little bummed. So, I headed over to her house to hang out, cook with her, and keep my dear friend company. We had a plan (as I found out when I arrived with lemons and mini muffin pans in hand)? Mini muffins and gnocchi. First?the mini muffins. Sharon, an avid reader of The Pioneer Woman Cooks, wanted to complete a dry run for an upcoming baby shower she has to attend with Ree?s Olive Oil Cakes with Lemon and Thyme.
As we plugged along, we realized it was necessary to substitute thyme (since there wasn?t any) with rosemary. Rosemary & lemon together? Yeah! They make quite the pair. Plus, it was an easy fix with the virtual forest of rosemary outside her front door!
From there, we noticed a discrepancy in the PWC recipe and the picture/baking soda vs. baking powder. We went with baking powder?no biggie. Into the pans, then the oven, and out in 13 minutes (reduced time because ours were mini)?kitchen was smellin? lovely! On to begin the gnocchi while the muffins cool. It was right out then that the gremlins made their menacing behaviors known.
What we realized?(1) regardless of being stuck, these muffins were yummmmy! A little sweet, but oh so good Score 1, us. (2) We inadvertently grabbed the self rising flour instead of all-purpose, but don?t know if that really made a difference. Score 1 - Gremlins. (3) We only sprayed the pan and didn?t flour, which we are assuming caused the adhesiveness. Score 2 -1, Gremlins. Ignoring the Grems, Sharon still plans on making these muffins for the shower, despite what occurred. Her plan? Use all-purpose flour in the batter and the on pan, and make the minis in cups/liners. She/We will prevail. Next up? Gnocchi. Before I get to the recipe?here is what we thought and what I realized after typing the recipe?.
(1) These gnocchi were light and tasty. They had a great balance of taste with the arugula and nutmeg. (2) Jamie roasts his potatoes. We boiled. Boil potatoes of similar size. The ones that come out a little tougher? Whoa...those can be a challenge in the ricer...a great bicep/tricep workout and even a lot of laughter...but a challenge as well.
(3) We used the self rising flour because it?s what was on the counter. Whoops! (4) We used the whole egg. Again...Whoops! That's what happens when you get two gabby girls in the kitchen. (5) No semolina...we used the (self-rising flour...again) (6) Would I make them again, or version? Absolutely. I have made two kinds of gnocchi before (a long time ago), Sweet Potato Gnocchi With Brown Butter And Sage and Rice Gnocchi. Sharon has not. Two Italian/foodie girls - gnocchi novices. Sad, really. Hopefully, we will both advance to intermediate in the near future. Arugula Potato Gnocchi An adapted Jamie Oliver recipe Makes a whole batch for 2-3 people (according to the recipe....I think more like 4-6) 6 medium potatoes Olive oil Whole Nutmeg, grated 1/2 - 1 teaspoon salt Good grind of pepper 1 egg yolk 1-2 handfuls of plain flour 1 bunch (about 3 cups) chopped arugula Cornmeal or semolina flour Cooked the cleaned unpeeled potatoes until an inserted knife slides out without resistance, indicating the potato is soft inside. Drain. Allow to cool for a few minutes before carefully removing the skins. Place potatoes in a sieve, a mouli, or ricer (which is what we used). Press the potato through the sieve into a large bowl so that it looks like 'grated' potato.
Make a well in the potato, add the nutmeg, salt, pepper and egg yolk.
Add enough flour to bind the mixture. I did this by using a ?Sharon? handful at a time, which I am guesstimating is about ½ cup. Mix together and knead with your hands until you have a dry, doughy consistency. Add the argula throughout the kneading.
Add more flour if too wet, and water if too dry. (All in all, we used quite a bit of flour?I am thinking 3+ cups? Divide the dough into three pieces
and roll each piece out on a floured surface into long tubes the thickness of a sausage. Cut each of the tubes into 1-inch pieces. Place them on a plate or tray sprinkled liberally with semolina or cornmeal, and allow to sit in the fridge for about 20 minutes to set.
Bring a large pan of salted water to a soft boil. Drop the gnocchi into the water - how many you can fit in the pan depends on the size of the pan, because you don't want them sticking together. When the gnocchi rise to the surface, the gnocchi are done.
Use a slotted spoon to drain gently and carefully, or the lovely gnocchi will end up as mashed potato.
Serve with in lemon butter sauce and grated Parmesan.
It was a great evening. Regardless of the gremlins, because truly? They didn't do as much damage as they could have. Probably because they were out of their element after leaving my kitchen. :) I will be hanging with Sharon a lot over the next couple of weeks, so you can be sure there are many more kitchen adventures to come. Ciao! http://melecotte.blogspot.com/feeds/posts/default?alt=rss
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