Well Isn't That Just Peachy

I am in Atlanta for work this week and thought I would throw a quick shout out to one my favorite fruits and the recognized state fruit of Georgia, the peach.  And it turns out I am not the only one who loves all things peachy.  

Take the Real Housewives of Atlanta.  Frankly, I can't think of a bigger group of legit celebrities (sense the sarcasm).  And low and behold in the intro to their addictive and mind numbing show, they are holding none other than the peach!  The Presidents of the USA (no not George, Bill and Barack) knew what was up with their song ever so appropriately called Peaches.  A one hit wonder no doubt but still a hit in its hey day.  Finally, it wasn't James and the Giant Blueberry.  Or James and the Giant Apricot.  Yup, you guessed it, the cinema hit was James and the Giant Peach. 

But in all seriousness, peaches are my favorite summertime fruit.  As Jen previously mentioned, we would eat plenty of peaches straight out of the can throughout our entire childhood.  While I now prefer the fuzzy, fresh kind, they still bring me back to a warm weathered childhood snack.  However, since we are still in the cold weather months, I thought I would pass along a delicious recipe for peach cobbler which is guaranteed to warm the belly and the soul!  Now isn't that just peachy.

~ Joanne

Photo Credit - Barefeet in the Kitchen

Gnocchi Pomodoro - Jen's Savory Summary

I was very nervous for this week's recipe.  I had previously told you all about my pasta making problems... i.e. the constant sweat from overworking the dough.  I tried to find my inner Meryl and be a sex kitten while making the gnocchi.  Needless to say, I was not successful.  My greatest fear was to have all of this sweat be a wasted effort and turn out to be a plateful of dense mounds.

I started like Joanne did, early in the morning roasting away these potatoes.  I used yukon gold potatoes because I had read somewhere they make fluffy gnocchi.  I was doing anything to make fluffy gnocchi. While they were roasting, I ran out to my local cheese shop, Fromaggio Kitchen, for some nosh before dinner.
When I was there, I saw some fancy pasta flour and thought hey why not.  It was made by the same people who make the polenta I cook frequently.  Jason doesn't consider a meal complete unless there is some sort of meat element.  I wrote about this yesterday where I made those chuck steaks into glorious braised, tender morsels.  

Thinking light thoughts

When I got home from my shopping, I checked on my potatoes.  They were taking FOREVER.  I ended up roasted them for close to two and a half hours. Since I am extremely impatient, I did not wait for them to cool, hence my burned finger temps today.  I had also read that ricing potatoes make fluffy gnocchi (are you sensing my fear taking over every single one of my decisions).  I would of done a rain dance if I read that would make a light fluffy gnocchi.  When making the dough, I definitely amped up the nutmeg.  I love nutmeg and feel like it elevates the dough so much.  One other thing I did, because I read it makes a light fluffy gnocchi, is not overwork the dough.  I slowly caressed them, sang to them and thought fluffy thoughts.  I lightly rolled them out, put my fancy fork marks on them and set them in the freezer, again thinking light thoughts.

Onto the sauce.  Once again I used my go to San Marzano tomatoes.  I should buy stock in this company. One childhood ick moment that I can't get over is chunks of tomato.  It makes me gag.  I took out my immersion blender and pureed those tomatoes to smithereens.  I tripled the red pepper flakes, toned down the cream to just a dash, and added some nutmeg.  I figured what the heck maybe it will make the sauce light and fluffy as well.

After boiling the gnocchi for four to five minutes, I immediately tasted them thereby securing a burnt mouth to go along with my burnt fingertips.  Sweet Jesus they were light and fluffy...like little clouds floating!  I loved this recipe and I am already thinking of ways to adapt it.  Next time, I'm thinking some sweet potatoes with cinnamon and, of course, nutmeg.  Hopefully my gnocchi anxiety will not be there and besides I need to use up this giant bag of pasta flour I bought....

Completed dish with sauteed spinach and braised chuck steak

Hope you enjoyed it as much as did!
Happy Cooking!!

Jen      

Gnocchi Pomodoro - Joanne's Savory Summary

First off let me start with a summary.  Complete and utter success on the perceived most difficult part of this recipe.  Total fail on the seemingly easy portion.  In short, this recipe did the old bait and switch.  I decided to start bright and early Sunday morning so my gnocchi would have plenty of time to freeze for easy handling.  Nothing like the smell of baking potatoes at 7:30 in the morning.  It was...errr...interesting to say the least.  I baked my potatoes at 350 for about an hour and a half.  However, I think this temperature was a little low because they still weren't done after a full 90 minutes.  I figured I had done the best I could and to avoid wasting more time I microwaved them the rest of the way.

Just roll with it...

Next, I sustained third degree burns on my finger tips handling the super hot potatoes and scooping out the potato from the skin.  Mario Batali must have a high pain threshold and seriously callused fingers.  After systematically adding the ingredients I ended up with a smooth dough.  I mixed it with my hands to make sure I got out any leftover lumps.  Rolling out and cutting the dough was super easy.  In fact, I ended up with far more dough than I needed.  If I'd had more time I would have definitely made more gnocchi for later use but unfortunately a good amount went to waste. 

After we ran our errands and came home, it was around 4:30 and David was ready to eat.  This is where my arrogance about making a seemingly simple pasta sauce got in my way.  Instead of a robust tomato based sauce with a hint of cream, I ended up with a runny, greasy mess.  It was bad.  Real bad.  In fact even after I served the meal to David he made a quick beeline to the kitchen for more salt and more Parmesan cheese.  The gnocchis though he raved about and I even sensed a bit of surprise at how well they turned out!

This picture is a lie

I will definitely be making these again.  However, I will pay more attention to the sauce or (Italian mothers everywhere - earmuffs) opt for something out a jar.

Mangi!
Joanne

The Art of Faking It

I know this expression is getting old but it certainly fits still..."In this economy..."  Well, in this economy, it is completely understandable that we can't all rush out and get those deliciously lavish cuts of meat.  There is no room for filet mignon when affording your monthly rent is a challenge.  Well I am here to teach you the art of faking it.  Come on girls you know we all do it... 

This is my fool proof way of taking any cut of beef, no matter the cost, and making it taste like a million bucks.  Simply stated it's all in the braise.  This past Sunday, we featured our gnocchi, which turned out fabulous by the way.  Jason wanted some sort of meat product and I thought it would be a perfect opportunity to make a delicious veal shank.  Well one look at the price and I quickly changed my mind.  I had already unloaded tons of money on special pasta flour (I think they saw me coming) so I wasn't ready to drop close to $20 on a piece of veal.  I quickly picked up a piece of chuck blade steak for $4 confident I could make this as sexy as veal. I went to my no fail braise and damn was it good.  Here it is below.  Get your cheap cuts of meat and fake it baby!  We all do! 

Ingredients
1 large yellow onion, roughly chopped
2 carrots, roughly chopped
1 stalk of celery, roughly chopped
1 cup of full bodied red wine (or whatever you have left over from the night before... nothing expensive!)
1 cup beef stock
1 can of plum tomatoes (San Marzano are the best)
2 cloves garlic
olive oil to saute
1 bay leaf
salt and pepper to taste
any cut of cheap beef (with some fat on it)

• Heat olive oil in a heavy bottom pan with a lid and add the cuts of beef, brown on all sides.  This is a crucial step!  Make sure you thoroughly brown, it should take about 5 minutes.  
• Remove beef and set aside.  Add onions, garlic, carrots, and celery.  Saute and be sure to add salt and pepper at this step.  A pinch (healthy pinch!) will suffice.  Cook until onions are translucent.  
• Add stock and scrap all the brown bits off the bottom of the pan.  These brown bits are the packed with flavor.  It's where the onions and carrots have caramelized on the bottom.  
• Add wine and the can of plum tomatoes with juices.
• Allow to come to a boil.  Taste, add salt and pepper if necessary.
• Once seasoned to your liking add beef and bay leaf.  Place in a 350 degree oven for 3 hrs with lid on

Happy Faking!!

Jen

Snack Time - Take 2

After last week's Snack Time post I received a comment requesting a homemade Doritos recipe.  First of all, thank you trusty commenter.  Why hadn't I thought of this before!?  A homemade take on any of your favorite snacks has got to be somewhere.  This is the information age.  Everything that has been thought, tried and/or tested is then ultimately blogged about.  In fact, a simple Google search came up with blog, The Naked Kitchen, whose message emphasizes enjoying real and healthy food.  

Low and behold, they had a recipe for the irresistible seasoning coating every Dorito.  Now I hadn't tried this myself but the ingredients look like this should be a valient attempt at recreating your favorite chip.  They recommend putting it over kale chips.  However, sainthood in the eating realm sometimes cannot be achieved so feel free to put it over some tortilla chips as well.  I particularly enjoy the Trader Joe's Soy and Flaxseed Tortilla Chips since they are a healthy alternative to your traditional tortilla chip.  I can only imagine how good the seasoning will be on these.  


Given recent revelations, I will definitely be on the lookout for more healthy alternatives to my favorite 'bad' snack foods.  The possibilities are endless!

Happy Snacking!

Did you just say HEALTHY Doritos?!

Joanne