Rosemary Gnocchi

 Left over mashed potatos...

Ever have one of those dinners where you really just went overboard on the potatoes?  Okay... I have a bit of a potato disability that causes me to always make more than enough of whatever potato dish I am working on... and that surely includes mashed potatoes.  Normally in my household, leftovers aren't a problem, however, mashed potatoes just are never as tasty the second time around.  So what do you do other than waste?  Well, today I chose to make gnocchi.  Yes it seems a little daunting, but honestly, it is my absolute favorite way to use leftover mashed potatoes.  It is a classic Italian dumpling and it is way easier and faster than any homemade 'pasta' I've seen!

Alright so dump the following ingredients into a large bowl:
-2 cups smoothly mashed potatoes
-1/2 cup parmesan
-1/2 to 1 cup of flour (depending on how moist your potatoes are, your dough should still be sticky but very thick)
-1 tsp salt
-1/4 tsp pepper
-2 tsp  dried rosemary
Mix it all well with your hands and then for my easy gnocchi making technique!

**A quick note of the rosemary:
I use dried because it has a stronger flavor than fresh and I can't grow anything for the life of me... but if you have fresh, feel free!  Also, it can be substituted if you have your own favorite herb (I also think thyme would be very nice...).  The trick for this is just to not overload with a herbal mix (Herbes de Provence, Italian) or more than probably two spices.  When that happens, I think the integrity of the individual spices is lost in simple dishes such as gnocchi.  Remember, less is more!  If you haven't experimented with single spice use, I really encourage you to do so!  You might be surprised at how much wonderful flavor can come from a single spice.

 Onto piping (of sorts)!

So I've seen various chefs on FoodNetwork make gnocchi, and I've watched many of them roll the potato dumpling mixture into long logs and then nicely slice it up into small little potato squares...  This is a fine method, but I find it tedious and completely unnecessary thanks to a wonderful sous chef on Iron Chef.  I had made gnocchi before, and used the log method, which worked fine but it just took a lot of time.  As I was watching Iron Chef one night, one of the sous chefs was making gnocchi and I saw him put the dumpling dough into a piping bag, squeeze it out and cut it into perfectly sized pieces over his boiling water.  Now, this may not make for perfectly uniform shapes and sizes, but really, do we need that?  Don't we want to keep the rustic feeling of gnocchi by making it a little rough around the edges?  Of course!  So, I took his technique and boy was I ever glad!  This was much faster and easier, and hey, the gnocchi still looked amazing at the end:

So drop the gnocchi in boiling, well-salted (ocean!) water and once they float give them no more than 90 seconds before taking them out.  Leaving them in too long will make them start to dissolve and fall apart which is obviously not good for eating, so take them out!  Then lather on your favorite sauce (or these would even be good in browned butter or just a simple parmesan topping) and eat your beautifully and rustically made gnocchi!

Mushroom Risotto

Risotto... worth the effort.

Alright, so this is my second major attempt at a risotto.  Success!  This proves my theory that risottos are worth the time and effort.  As I came out on the other end today, plating my success, I realized that risottos really aren't that difficult, nor do they take much more time than other dishes.  Just a little TLC and you've got a delectable meal on the way!

First, I have to give my two cents about the rice: buy it from World Market (one of my all-time favorite stores), not from your local grocer.  The first risotto I made (see here) I bought my rice at my local Safeway and paid over 7 dollars for the box!  A few weeks ago I was meandering the food section of World Market and came across the exact same arborio rice, for 3 dollars less!  Yes friends, it really does (usually) pay to buy your oriental food items from oriental food places.

Anyway, to make the risotto:  chop up one large onion and saute in EVOO for about 3-4 minutes or until just becoming translucent.  While it is doing its thing, chop up about 4 cups of your favorite mushroom(s).  I used white button and portabellas.  Add those to your large skillet and saute for about another 5-7 minutes or until just getting soft (everything in the pan might just be a dark blackish-brown at this point from your mushrooms--this is okay!).  Now add your rice (1 and 1/2 cup) and saute it for about 3-4 minutes.  Finally, deglaze your pan with about 3/4 cup to 1 cup of white wine.  As you add the wine, add in 1 tsp of marjoram, 1/2 tsp garlic salt, salt and pepper to taste (you can add more later if you need to).

Alright, the deal is the same as last time from here.  As your are fixing up your veggies/rice, have 6-8 cups of chicken broth (you can substitute part of the liquid for plain water here if you want) in a large pot on medium heat so it is hot, but not boiling.  After you have deglazed your pan, add a ladle of broth at a time until it is soaked up.  Keep adding until your rice is al dente and saucey but not soupy.

Serve alone or with a nice juicy piece of chicken and enjoy!

Pumpkin Pie

So my last post (pumpkin risotto) said I had two unused sugar pumpkins...  Well, I only use one for the risotto, so I was left with one in my crowded kitchen.  What to do... What to do?  Of course!  Pumpkin pie.  But HOW do I do it with a real pumpkin? 

Thank you Alton, for making it easier than I thought it would be!

For the crust: process up about 6 ounces of gingersnap cookies.  Add in about two tablespoons of butter until the cookies become crumbly.  Alton calls for ginger here... I left it out and don't feel like I missed a thing.   Move this into a pie pan and press into crust form.  Bake for 10 minutes at 350 degrees then take out of the oven to cool and to receive yummy pie filling!

For the filling: start again with one sugar pumpkin roasted.  This time, roast it without oil or pepper, just a little salt to help bring out the moisture.  Once again, puree the roasted flesh until smooth in your processor.  Put this into a sauce pan and bring it to a simmer.  Now add one cup half and half, 1/2 tsp salt and 1/2 tsp freshly ground nutmeg.  Bring back to a simmer.

While that is cooking, whisk together two eggs, one egg yolk and 3/4 cup brown sugar in a large bowl.  After the pumpkin mixture has come back to a simmer, add it (slowly to prevent scrambled eggs) to the egg mixture then pour it right into your eagerly awaiting pie shell!  Bake at 350 for 45-50 minutes.  Take the pie out after the sides are set and the center is still a little jiggly.  Let your pie sit out for at least 3 hours (overnight is best) and then eat up!

Saffron Pumpkin Risotto

So I had two little sugar pumpkins hanging out in my super small kitchen...  Yes, they were small, but my kitchen is extra small so they were indeed taking up too much room.  What to do... What to do?

A few months ago I and my dear foodie-friend Katie both made Saffron Pumpkin Risotto and it was delicious (based off of Rachel Ray's Milanese-Style Risotto with Pumpkin)!  So I decided to recreate the recipe for the blog hoping some of you who may come across this recipe will give it a try (mine is based off of Ina Garten's Saffron Risotto with Butternut Squash).  It is so good... especially when you, like me, LOVE squash/pumpkin, etc.

So risottos may seem a little scary or intimidating, but I assure you, they are NOT hard, and they are so worth the effort it does take to create them!!  Plus, they are incredibly versatile and make a great one-dish meal (if you are okay without meat, which my husband is generally not).

Onto pumpkin risotto!  First: roast one sugar pumpkin in the oven until all the flesh is soft.  Let it sit out after it is roasted to cool down before getting all the flesh into your food processor--don't burn your fingers!  Put 3/4 of the pumpkin flesh into your processor and add about a tsp of salt and half a tsp of pepper.  Process until smooth.

Sidenote: to roast the pumpkin--cut and seed pumpkin, then cut pumpkin into four pieces. Rub with oil, salt and pepper.  Roast for 30-45 minutes in 400 degree oven until flesh is soft when pierced by knife.

Now, make sure you keep your pumpkin seeds and roast those with salt after you removed your pumpkin and are waiting for it to cool.  Put those in a little side dish to be served as a risotto topping/mix-in.  Use the other quarter of your roasted pumpkin as another topping for the risotto.  Just cube it and put in a serving dish along side the roasted, salted seeds.

While your pumpkin is roasting away, put 6 cups of chicken stock in a stock pot on medium-low heat.  Add the saffron (one good tsp--I get mine in the perfect usable size from World Market and I just use the entire little amount in my stock) to the stock so the stock is flavored by it while it simmers, but you can add this in to the actual risotto if you prefer.

After your pumpkin is pureed to perfection and you have some pretty warm stock, saute about 3 chopped up pieces of bacon in a large dutch oven.  After the fat is rendered and the bacon is crispy, add 4tbsp butter and one medium onion--saute until almost translucent.  Add one and a half cups of Arborio rice (yes, this rice is a must--regular long grain or medium grain rice will not work as a good risotto rice).  Make sure all the rice has been coated by the butter/bacon fat and then add one cup dry white wine.  Reduce that until the rice seems pretty dry again and all the wine seems gone, then start adding your hot broth/stock one large ladle-full at a time.  For risotto, you need to be stirring the rice at least 75% of the time.  Yes, this process will go for at least 25-30 minutes, so make sure you have everything else done or you have a husband on whom you can count on to be the stirring man.

Continue cooking the rice on medium-low heat and adding a ladle of stock once the risotto seems a little dry.  You may not use all of your stock, but you should use at least 3/4 of it.  Once you feel your risotto has maxed liquid capacity, add the pumpkin puree and one cup of grated parmesan.  Mix well and serve, remembering to add the pumpkin pieces and pumpkin seeds for added saltiness and texture!

Fresh Veggie Pasta

Alright... so it's been a while... I'll update with the one dish I managed to photographically capture while I was so busy recently... Fresh Veggie Pasta.

Pasta is surely a go-to for me, but I get tired of the same old red sauce and meat combo so I opted for a new twist as I realized I had quite a big amount of fresh produce in my bottom drawer waiting to be cooked.  Don't get me wrong, I love veggies roasted as a side, but that too can become tiresome.  So?  So I went for the best of both worlds:
Simply adding sauteed veggies to a hearty whole-grain pasta (and of course for my meat loving hubbie: the addition of chicken).

And it gets even more simple than that, as it is almost sauce-less! 

The run-down:
Chop up whatever fresh and delicious vegetables you have lying in that bottom drawer of yours.  My veggies of choice?  Carrots, cauliflower, zucchini and yellow squash.

Boil/pan fry/cook up a meat of your choice (obviously optional here).  My meat?  Chicken, boiled and shredded. 

In the boiling process, it is always advised to season your water... A little salt, a little pepper... some oregano, etc. 

Cook pasta of your choice in that so-salty-it-could-be-sea-water.  Then throw everything into a large pan/skillet.  Here add in about 1/8 cup of fresh lemon juice and the zest of one lemon, about 1/8 good EVOO, add salt and pepper to taste, and then add your other seasonings to taste.  This particular day I chose about one tbsp of Herbs de Provence.  Mix everything together well and enjoy  :)

Not Your Mama's Meatloaf

First off, let's just say my dogs go CRAZY for this  :)

Alright.  So this is definitely NOT you mom's meatloaf.  This isn't the super-heavy, overly fatty and sweet meatloaf that you cover with ketchup.  No, it is lighter and spicier but still pretty hearty dish.  It might just change your world...

To start:  grind up your favorite garlic-y croutons in your food processor ( about 5-6oz of them).  This is definitely a food processor job too, simply for ease and uniformity.  Add in a teaspoon of cayenne, half a teaspoon of rubbed sage and half a teaspoon of thyme.  Oh and definitely add about a teaspoon of pepper and 2 of salt.

 Next:  roughly chop half of a red bell pepper, one carrot, one small/medium onion and about 6 cloves of garlic.  Empty your crumbs from the processor into a large bowl and then load it back up with the veggies and process them until they are pretty finely minced.  Now add one pound of ground pork and a pound of ground turkey.  Yes, now you see why this meatloaf doesn't make you feel like you gained 5 pounds from just one serving...  Alright, if you must I guess you can substitute this for ground beef... but at least get the leanest beef you can find for you waistline's sake!

 Form the mixture into two beautiful loaves as shown to the left.

While they bake (at 400 for 10 minutes) mix up this sauce: 1/2 cup ketchup, 1/3 cup BBQ sauce, 1tbsp Worchestershire, and a dash or two of your favorite hot sauce.  Baste your meatloaves with about half of this sauce 10 minutes in and reserve the rest for use at the table.  If you are an extra saucy person... well, make more as needed.  If you are lazy... then BBQ sauce with do fine, but I assure you it will not be the same.

 Add some veggies, cut yourself a slice and dig in!  ...But you might not want to invite your mom over this time...  :)

Lemony Lemon Scones

In the morning when you need a little jump in your step what do you go for? A banana? Protein bar? The nearest Starbucks? Well, next time you're feeling a little sleepy I suggest you make these. I mean, whats better than a bright, not-too-sweet scone to grab as you run out the door?



These are really simple, a one-bowl breakfast.



Lemon Cream Scones

2 cups all purpose flour

1/4 cup plus

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup chopped dried apricots (we didn't have apricots, we used dried cranberries)

1 tablespoon plus 1 teaspoon grated lemon peel (This really does make all the difference)

1 1/4 cups whipping cream

3 tablespoons unsalted butter, melted



Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots(or cranberries) and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges. (We only made 8, but they ended up being a bit too large.)

Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.



See! As easy as pie! Or, er...cereal?



We served ours with Devonshire Clotted Cream and Blackberry Jam. Mmmm! Enjoy!

Five Guys

Five Guys Burgers and Fries

In one simple word: delectable.

This burger joint is comparable to the West Coast's In-N-Out Burger which is also a delicious burger joint.  Many claim that the burgers at Five Guys are "better" than those of In-N-Out, so naturally, when Five Guys opened in Tucson, our curious foodie palates had to make the judgment for themselves!

And away we went!

So the picture to the left is the burger heaven I entered upon.  A simple order: Bacon Cheeseburger All the Way.  A double-patty cheeseburger with bacon, sauteed onions and mushrooms, mayo, pickles, tomato, lettuce, ketchup and mustard.

This is perhaps what sets their burgers aside from In-N-Out, being the offer of so many toppings.  And the best part?  All toppings are FREE.  That's right.  You don't have to pay a dollar per extra topping like some other burger joints. 

Down to the nitty gritty:  What sets this burger apart from their competitor?  Toppings.  That's it.  I stand decided that if you were to take all of the extra toppings (such as bacon, mushrooms, etc.) out of the picture and serve this burger with the exact same toppings of In-N-Out, you would end up with two incredibly similar burgers.  Hence, I will not say that one is better than the other based solely on the burger factor, but rather on the toppings factor.  Yes, Five Guys beats In-N-Out on Variety. 

 Now for the fry-factor.  There is a huge difference in the french fries of both places.  Is one better than the other?  Once again, I may have to come to a stand still at this point.

As I chomped down on some fries with Heather, we decided that we liked the cut (much thicker than the competitor fries), but that perhaps the potato quality was not on par.  We had quite a few fries left-over simply because they were black and fried beyond eatability.  Also, we had a allergy-infested man with us at the time and since they fry all of their fries in 100% peanut oil, he was unable to partake in the fry-adventure with us (so he scored Five Guys as a zero in this category).

 The overall atmosphere was enjoyable and inviting (much like In-N-Out).  Very busy with a constant line almost out the door, but fun.  I did like that they used 50lb bags of potatoes as a barricade to keep the line in check so it doesn't spill into the sitting area.  They also offer free peanuts in the line to snack while waiting.  So I guess they win the line category.  Food categories?  I guess each have their pros and cons.  I might give Five Guys the upper-hand simply for variety's sake (I mean, they even sell hot dogs), but for the burger fiend, I think each place offers a quality experience for your palate.

Minty Peach Bread Pudding

Okay, I'm just going to have to get this out of the way:  I don't understand how anyone can enjoy the flavor of mint when eating dessert....  I mean seriously, its like you are brushing your teeth with your sugar-filled dessert and to me it doesn't make sense.  Perhaps I just haven't found the correct dessert with minty-deliciousness, but even I haven't been able to make something to please myself with a mint dessert.

Though I hate mint, yes, I had to try this recipe for those of you who may like mint.  Mint+Peach+Bread Pudding.  First of all, bread pudding is one of my favorite desserts because I almost always have everything on-hand.  It is a great, homey and comforting dessert and is also pretty much fool-proof (I love these mix-and-bake delicacies that require no real hard work).  I would have been in heaven had I left out the mint...  I liked it, but I would have loved it more without having to think about my toothbrush.  Anyway, everyone else seemed quite pleased:

Take some stale bread (I used left-over french bread from dinner) and load it into a 9x13.  If you don't have dried crusty bread, chop up whatever you do have and put it in the oven on broil for a few minutes to dry it out really well.  You want the bread to be as dry as possible without falling to crumbs so that it will soak up your liquid-goodness.

Alright, now mix together:
2 cups of fat free milk,
2 eggs,
1 cup of white sugar,
.25 cup of brown sugar,
.5 cup of melted butter,  
1 tbsp cinammon,
1 tsp freshly ground nutmeg,
1 tsp dried mint (optional).

Okay, for the real delicious heart-attack version you may substitute the fat-free milk for one cup of heavy whipping cream and one cup of whole milk... yes, definitely going to be a more dense, heavy and creamy pudding, but also loaded with more than double the calories...

Mix a can of diced peaches into the bread in the baking dish, add some of juice if you wish, but not too much.  You could substitute about half a cup of the milk if you really want to add all of the peach juice for a sweeter pudding.  Now pour the milk mixture over all the bread pieces and squish down any bread pieces that are sticking too far out of the liquid.  Let it sit for about 10-15 minutes, then bake on 350 for about 30 minutes or until it is bubbling and the top is a golden brown.  Bring it out of the oven and let it sit for at least 10 minutes before serving  :)

Not Chunky Banana Chocolate Chip Muffins

Alright, so it has been over a month since my last entry--I am ashamed.  However, I will say that I have been student teaching and thus working a full-time job (for no pay!) so my free time has greatly decreased as of late.  I know, it may not be the best excuse, but it is an excuse none-the-less.

So I woke up at 6:40 this morning (way too early for a Saturday), and I rolled out of bed because Virgil was up watching TV.  Why?  Who on earth knows, but I am glad I did because it gave me the extra time I needed for a food adventure.  Of course, during this month I've been away, I have definitely cooked some delicious meals, it has just been more rare and with less time.  It takes time to really think and document each step of my food-life... Okay... no more excuses!  I'm back in the game:

Banana-Chocolate-Chip Muffins.  Muffins are super delicious and almost too easy.  No, they aren't a cop-out... ;)  So over the past month, my breakfasts have ranged from waffles, to omelets to breakfast sandwiches, and I will have to say that muffins just might be the easiest of them all.  They are so simple; mix your dry ingredients, mix your wets, mix together and bake!

The Dry Team 

(Yes, I stole this from my hero Alton):

1.5 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

.5 tsp salt

The Wet Team:

3 lg or 4 sm overripe bananas

.75 cups white sugar

.75 cup melted butter

1 egg

Blend the teams in seperate bowls.  Make sure you really mash up those bananas for a smoother consistency, or, if you want banana-chunk, leave 'em chunky!  I actually like the sound of that... Chunky-Banana-Chocolate-Chip Muffins!  Anyway... I blended mine pretty fine even though as I write this I now regret that decision because I can't call mine chunky...

Okay, now, add your dries into your wets.  Add about .5 cup of semi-sweet chocolate chips at this point, and of course, this can be left out or substituted for any other flavored chip.  At this point, DO NOT overmix.  As you can see in my picture, there is still dry flour spots here and there throughout the batter.  THIS IS FINE.  It is better this way, because you will end up with better, more moist and soft muffins.  Yes, this is also a trick well-explained by my dear friend Alton.

Okay, so dollop your batter into your muffin tins and bake away at 350 degrees farenheit.  It should take anywhere from 20-30 minutes.  Pull them out, and let them sit for about 5 minutes and them remove from the muffin tin, then cover them in some wonderful butter.  Don't try to pull them out too early because they will fall apart (they need time to set).  Now you can sit back with your coffee and yummy muffins and enjoy the rest of your morning (or afternoon if you slept in like you should on a Saturday morning).  We love the muffin!