I think I'm getting better at this whole cooking thing. Tonight I made this very very tasty mustard and gnocchi from scratch. Gnocchi's only three ingredients in three steps* and the mustard really just happens contentedly on the back burner. It took one hour, from prep to table to cleanup.
I'm happy when I can be this together in the kitchen. It doesn't happen often. This is why I couldn't work in a restaurant. When my cheesecake trenches I need time to have a good cry about it. For example, this being my first time making gnocchi, I made a couple of mistakes, but I'm altogether satisfied.
That's right, I said tasty mustard. Allegedly it's german mustard, but I haven't talked to any germans about mustard, ever. Would all the lurking germans who read this blog please speak up?
*in three steps: I'll post a recipe by request.
Thursday, November 10
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7 Comments:
Request!
Gnocchi's always been intriguing, making it sounds like fun.
I don't think I quite qualify as a lurking German, being neither a lurker nor a German, but Germany is full of tasty mustard, (as is France of course)
You can do loads with decent mustard. All those englishy pork-mustard things for a start, but what springs to mind is that creamy-mustardy smoked mackeral potato thing of Nigel Slater's which is just great.
Give it a try if you have lots of tasty mustard left over! I'm sure it's knocking around the internet somewhere. Yum.
Ok Edd, but only if you find me that mustardy recipe you were telling me about. Maybe I'll make you mustard for Secular Gifts in Winter Day.
Ricotta gnocchi
1 lb. fresh ricotta
1 c. flour
2 eggs
Bring a large pot of generously salted water to a boil. While it comes to a boil, use a mixmaster or a wooden spoon to mix ricotta and eggs, adding flour gradually. Batter should hold together when, using your hands or a baby spoon, form batter into ½-inch balls (gnocchi will expand on cooking). If batter is too dense, add flour by tablespoon until it's workable.
When water is at a rolling boil, drop in gnocchis 10 at a time and cook uncovered for 5 minutes or so, or until firm in the middle when pierced with a fork. Remove with a slotted spoon to drain on towels. Repeat cooking for remaining gnocchi, 10 at a time. Allow all gnocchis to rest on towels for 5-10 minutes and serve.
I served mine with fresh baby spinach and my cheater’s pesto. I’ll eat my leftovers with stewy tomatoes!
Deal!
http://foodandwine.compuserve.com/recipes/potato-and-smoked-mackerel-dauphinoise
It's really stupid, they popup a thing blocking the recipe and telling you you need to subscribe to see it. Just disable javascript, reload the page and they'll have no way of blocking the page anymore. Jokers...
Sorry i couldn't find a cleaner one.
"rolling boil"... I really like that, for some reason.
Anyway, that's exciting, and the way you served them sounds great. Thanks a lot. Time to go buy a slotted spoon!
actually, this is a lot easier.
A variation on the classic French pommes dauphinoise. You might need some salad leaves, perhaps arugula or baby spinach, to wipe up the mustardy, smoky cream from your plate.
ingredients
* 1 pound large new potatoes, peeled and sliced 1/8 inch thick [in real food he describes them as about the thickness
of a pound coin, if that helps -edd]
* 1/2 pound smoked mackerel or smoked trout fillets, skinned, flesh broken into large pieces
* 2 bay leaves
* 2 cups heavy cream
* 1 tablespoon grainy mustard
* Salt and freshly ground pepper
directions
1. Preheat the oven to 375°. In an 8-by-10-inch gratin dish, gently toss the potatoes with the mackerel and bay leaves. In a bowl, mix the cream with the mustard and season with salt and pepper. Pour the cream over the potatoes and bake for about 1 hour, or until the cream has thickened and the potatoes are golden and tender. Discard the bay leaves before serving.
Mmm . . . looks tasty. I like any excuse to use the word dauphinoise
. Thanks!
p.s. you don't really need a slotted spoon .. it's just a gadget. Use a regular spoon if you don't have one.
Ha, I guess with we're both pretty bored at work today.
I like slotted spoons, so this is a nice excuse, god forbid I make *soggy* gnocchi.
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