FALL FOLIAGE AND GNOCCHI HARVEST

The weather turned cooler this week.  Saturday was such a nice day that we decided to drive up to Moses Cone State Park, near Blowing Rock, to see the foliage.

It's right off the Blue Ridge Parkway, and while some of the leaves had been blown away by the wind and the change of seasons, there were wonderful walking paths to follow.  Many of them are lined with rhododendrons, and will be beautiful to see in the spring. We walked to Bass Lake and back, around 5 miles.

After such a delightful day, we decided to make Whole Wheat Sweet Potato Gnocchi (with Sage Brown Butter sauce) for dinner, along with Skate in an herb-white wine sauce (which I've posted before).  Very easy and yummy dinner!

WHOLE WHEAT SWEET POTATO GNOCCHI

Ingredients

1 large sweet potato, peeled

1 – 1 ½ cup whole wheat flour (or use white flour)

1 egg, slightly beaten (or ¼ cup fake eggs)

Pinch of salt

Making the gnocchi. 

Start by peeling your sweet potatoes and cut them into large 2 inch cubes.  Also, get a large pot of salted water boiling (use about 1 Tablespoon of kosher salt per gallon of water). Drop these chunks of potatoes straight into the water and let them cook until they are very tender, about 20 minutes.

After cooking and draining, move the potatoes to a bowl lined with paper towels which will soak up a lot of water.  Let them rest for a few minutes. The key to making these gnocchi light is to ultimately add as little flour as possible to the dough.  That means that you need to draw out as much water as possible from the cooked potatoes. 

Then add your dried potatoes to a much larger bowl and mush them up with a fork or potato masher. The potatoes need to cool completely

Once your sweet potatoes have cooled, add the one egg and mix it well.  Then slowly add your flour, 1/4 of a cup at a time, until the dough starts to come together.

Ultimately, you want something that is very soft, but manageable.  Something like loose Play-Doh.  I ended up adding about 1.5 Cups flour.  Knowing how much flour to add is where experience comes in.  If you just follow the recipe you might end up with gnocchi that don’t hold together or are as hard as a rock.

Just work slowly.  Eventually, your dough should look something like this.

Forming the gnocchi.  To form the gnocchi, take about 1/4 of the dough and add it to a well floured surface.  Turn it around to coat it completely in flour and then start slowly rolling it into a long snake.  Try to get it as even a thickness as possible.  You’re going for about the thickness of your thumb. 

Once you get the rope of gnocchi to the right width, chop it into 1/2 inch sections!

Optional (I didn't).  You can just cook these as is, but if you want them to have a more traditional feel, you need to add the gnocchi ridges.  Take each little gnocchi nugget and roll it gently over the tines of a fork.  The dough should be very soft and it won’t take much pressure to leave the impressions of the fork on the gnocchi. Once you make the ridges, set the gnocchi on a very lightly floured baking sheet while you do the others.

Cooking the gnocchi.  Add as many as you need to a pot of simmering, water.  A rolling boil will destroy your work!  When they float (like Matzo Balls), they are done!

Storing the gnocchi. Gnocchi that you don’t eat immediately can be frozen for later (and this recipe makes a LOT of gnocchi).  Just freeze them on a baking sheet and when they are completely frozen you can store them in a plastic bag for weeks without a problem.  No need to thaw before cooking.  Just add them straight to the boiling water.

SAGE BROWN BUTTER SAUCE

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.

Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.

You can taste them from the picture alone!

We Are The 99 Percent

Last weekend, we engaged in Sherry's passion of the current season, Occupy Charlotte.  While avoiding the NY Yankee hats (the 1%), we marched to the Bank of America headquarters along with several hundred others.  It was not catered, and we developed a great appetite from the constant chanting.

After our exertions, there was only one way to celebrate the activity - with legumes!!!!!

SPICY RED LENTIL SOUP

3 Tbsp. olive oil

1 large onion, chopped

6 cloves garlic, minced

¼ lb regular or turkey bacon, chopped

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground cinnamon

1 tsp. smoked paprika

1 tsp. cayenne

2 cups red lentils (or brown)

6 cups chicken broth

1 can diced tomatoes

2 Tbsp. lime juice

In large Dutch oven or skillet, heat oil, add onions and bacon and cook, stirring frequently, until bacon is cooked. Add garlic and cook 3 minutes.  Add spices, lentils, tomatoes and broth, increase heat to high until boiling, then reduce to low, cover and simmer until lentils are fully split apart and tender, 30-45 minutes.  Add lime juice, stir to mix, and adjust with salt and pepper to taste.  Soup can be chilled and reheated.

CUBANA BE CUBANA BOP

The weather warmed up considerably this weekend, and we were stimulated to try and cook a Cuban-themed dinner.  Perhaps it was our participation in the Occupy Charlotte activities (channeling Che?), or perhaps it just seemed to fit the warmth.  Sherry recommended that we use pork chops and black beans, and she made a wonderful Peach Chipotle Salsa for the meal.  The pork was marinated in a traditional Cuban mixture of flavors, and served with spicy black bean cakes.

PUERCO CUBANA WITH BLACK BEAN CAKES

2 Pork Chops

Cuban Marinade

8 Cloves of garlic
Juice of 3 large lemons
1 tsp. ground oregano
1 cup sour orange juice, or 1 Cup of Orange Juice with the juice of 1 large lime
5 tsp of salt

1 tsp. cumin
2 teaspoon of olive oil

Smash the garlic cloves in a mortar or garlic press.

Mix the sour orange juice, lime juice, oregano, garlic, olive oil and 1/ 2 teaspoon of salt. Set aside about 1/2 cup of this mix (the marinating sauce) to be used when serving. Place meat in a large non-metal container and pour the rest of mix over the meat. Rub the remaining salt thoroughly on all surfaces of the meat. Place in the refrigerator and let stand for 2 to 3 hours.

Grill over barbecue grill.  Top with Spicy Peach Salsa (chopped peaches, diced red onion, chopped chipotle in adobo, lime juice, olive oil)

Black Bean Cakes

Ingredients

•        7 tablespoons olive oil

•        1 small onion (5 to 6 ounces), cut into small dice

•        2 teaspoons minced garlic

•        3/4 cup cornmeal or all-purpose flour

•        2 tablespoons Emeril's Original Essence

•        Two 15.5-ounce cans black beans, drained and quickly rinsed

•        2 tablespoons chopped fresh cilantro, plus more for garnish

•        1 egg, lightly beaten (or ¼ cup Eggbeaters)

•        1 teaspoon ground cumin

•        1 teaspoon ground coriander

•        2 teaspoons hot sauce

•        2 Tbsp. rice winegar

Instructions

Heat 2 tablespoons of the olive oil in a medium sauté pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.

Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.

In a medium mixing bowl (or in a food processor/blender), mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, cumin, coriander, and hot sauce and mix well. Add the corn meal mixture and mix well. 

Divide the mixture into 8 evenly sized patties (about 1/3 cup each).

Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, add the patties (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.


SPICY PEACH SALSA


Sherry's notes:  I had some peaches that were too mealy to eat, so I chopped them up and added red onion, chipotle in adobo, minced jalapeno, olive oil and honey and fresh lime juice. Mixed together, it adds the flavor of Havana Gila to the dish!

If necessary, season with salt. Garnish with chopped cilantro, and serve immediately.

Yield: 4 servings

GRILLED WHOLE SNAPPER WITH SALSA AND CASSOULET

We have not been regular customers of cooked whole fish, other than trout.  We love the Szechuan Whole Crispy Fish when we eat out, but for some reason, we have stayed away from buying and cooking whole fish.  That changed over this past weekend, when we saw some beautiful whole Red Snapper at the fish counter, and decided to give it a try. Cleaned and gutted, it was an easy preparation to grill, and came out just wonderfully.  I just rubbed olive oil, garlic, rosemary and salt over the fish and grilled it.  Sherry made a tomato-olive salsa to accompany it, along with Cassoulet (the Nadworny version of the classic Gascony dish).  We plan to try a variety of other ways to cook the fish in the future - perhaps Thai or Greek-style marinade or sauce on the fish.  Here's the Mediterranean version we made.

Ingredients

·         1 1/4- to 1 1/2-pound whole red snapper, cleaned and scaled

·         1 teaspoon salt

·         2 teaspoons dried rosemary, crumbled

·         3 tablespoons olive oil

·         2 cloves garlic, minced

Directions

1. Light the grill. Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of fish. Rub the surface and inside of the fish using the oil, the garlic, the chopped dried rosemary, and the teaspoon salt.
2. Put the fish in a grill basket or onto a very clean grill rack. Cook over moderately high heat for 7 minutes. Turn and grill until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
3. Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Repeat with the other fish.

SALSA

2 diced plum tomatoes

½ diced red onion

1 jalapeno pepper, diced

½ cup chopped pitted kalamata oilives

1 Tbsp capers

½ squeezed lime juice, or 2 Tbsp. lime juice

3 Tbsp. olive oil

 

Mix well together.

CASSOULET

·         Olive oil, to coat skillet

·         1/4 pound turkey or regular bacon, cut into small pieces

·         2 shallots, minced (you can also use red onion instead)

·         3 Tbsp. minced garlic (from jar)

·         2-3 cans (15 oz) cannellini (white) beans, drained

·         1 bunch swiss chard (any type, although Bright Lights looks prettier), washed 3 times and chopped

In large skillet, add olive oil.  Over low-medium heat, add bacon, and cook until rendered (fairly well cooked), stirring frequently.  Add chopped shallots and garlic, and cook for 2 minutes, stirring.

Add chopped chard and drained beans.  Stir to mix well.  Cover for 3-4 minutes, until chard has wilted.  Remove cover, and cook, stirring, until most liquid is evaporated (and when some beans stick to the bottom of the pan).

Serve.

THE WEEK OF EATING DANGEROUSLY 1 - SHRIMP STUFFED POBLANO PEPPERS

We decided that after a day of fasting, and sharing a break fast with our new friends at the Havurot service (where "Morning Has Broken" is actually part of the liturgy), we should take advantage of the bounty still available at the various markets in Charlotte. Poblano peppers have been available at the Farmers' Market - just spicy enough for stuffing - so Sherry suggested that we make stuffed peppers using shrimp. I took a few different recipes, ignored them, and made a stuffing with shrimp, corn, Manchego cheese and spices. Leftover stuffing (and there wasn't any in this case) could probably served for a variety of alternative meals.

The rice and bean recipe is cooked rice, caramelized onions, Emeril Essence and a can of red beans. Enjoy!!

SHRIMP STUFFED POBLANO PEPPERS

6 Poblano peppers, charred over grill or gas stove, cooled and peeled

Stuffing:
Olive oil
1 large onion, chopped and sautéed
1 lb. medium shrimp, cooked and chopped
1 ear cooked corn, stripped (or 1 can corn, drained)
1 cup shredded Manchego cheese
1 Tsp. smoked paprika
1 Tsp. ground cumin
10 drops green hot sauce

Char the peppers over a flame (gas grill or gas stove) until charred, turning regularly. Alternatively, place in broiler. Place in bowl and cover with plastic wrap, to sweat off the skin. Then peel off the skin, and slice a pocket in each pepper, to remove the seeds inside.

Sauté the onion in olive oil until soft. Remove with slotted spoon to bowl. Add shrimp and cook, 3 minutes, turning over once, until done. Chop into small pieces. Add to bowl, then add corn kernels, spices, and shredded cheese.

Stuff peppers with mixture, and bake in 375 degree oven for 15 minutes. Serve with beans and rice.

Chipotle Smoky Split Pea Soup

The Andersons stopped by this weekend on their way to visit Ethan at Warren Wilson, and stayed in the Princess Suite. Thinking of the Anderson's made me decide to make up some Split Pea Soup.

Years ago, we had been traveling from Monterey to Los Angeles on 101 when we saw signs for miles and miles advertising Pea Soup Andersen's. Of course we stopped there, and were served refillable bowls of delicious pea soup for like $3.95. It really hit the spot during the five hour drive. I found the actual recipe, but it was too boring to use, and instead made up this spicy, smokey soup for the week.

Chipotle Split Pea Soup

2 T olive oil
1 large onion, chopped
8 cloves garlic, minced or 2.5 T minced garlic from jar
1 medium carrot, chopped
¼ lb. bacon slices
1 lb dried split peas (about 2 cups)
7 cups water/vegetable stock (32 oz stock, 3 cups water)
1 t thyme
1 t basil
1 t smoked paprika
1 t rosemary
bay leaves
1 Tbsp. chipotle powder
10 drops hot sauce
salt/pepper to taste

In a heavy bottomed soup pot over medium heat add the oil, onion, garlic and bacon, and sauté for several minutes. Add the spices and stir well.

Add the carrot and the peas. Stir to coat with the veggie/spice mixture then add the water and stock. Bring to a boil for several minutes then cover and turn down heat to a strong simmer.
Cook for 30 minutes or until the peas are tender. Add the hot sauce and stir.

Remove bacon strips, cut off and throw away the fat, and cut bacon into small dice.

Taste and adjust seasonings. Puree half of soup in blender. Then mix with unblended portion. Add bacon pieces to soup.

GRILLED VEAL CHOPS WITH ARTICHOKES AND WHITE BEAN COULADE (Restaurant Quality)

This was an amazing meal, made up by Sherry because her original recipe just had no excitement to it. This is definitely restaurant quality!

2 veal chops
Herbs de Provence
Salt and pepper
Olive oil

2 cans cannellini beans, drained
Salt
Fresh mint, chopped
Red pepper flakes

1 can artichoke hearts (not in oil), drained
1 shallot, minced
Spoonful of garlic
Coriander seeds
Dried Thyme
Salt
Squeeze of lemon juice
White wine

Grated parmesan cheese

1. Rub the herb marinade and olive oil on the veal chops, and let sit for 30 minutes. Brown in olive oil. Set aside.
2. Cook cannellini beans with salt, mint and red pepper flakes in pot until well combined over medium heat until thickened.
3. Cook garlic and shallot in olive oil until soft. Add coriander seeds, thyme and artichoke hearts and cook over low heat until well combined. Add salt, lemon juice and white wine and cook over low heat until well mixed.
4. Grill veal chops until done (medium). Serve beans on plate, place veal chops over beans, top with artichoke hearts, and grated parmesan cheese.

We wanted to cook up more figs, as Trader Joe's has them in abundance. So we decided to make the Israeli Couscous with Eggplant, Figs and Feta.  Sherry thought that we should make a spicy marinated chicken breast to accompany it, so we came up with the following recipe.  It was Mah-velous!

Marvelous Middle-Eastern Marinated Yogurt Lemon Chicken

Ingredients

·         1/2 cup plain yogurt

·         2 tablespoons lemon juice

·         2 garlic cloves, crushed

·         Fresh mint

·         1/2 teaspoon ground cumin

·         1/2 teaspoon ground coriander

·         1/2 teaspoon red pepper flakes

·         1/2 teaspoon black pepper

·         1/2 teaspoon salt

·         2 lbs boneless skinless chicken, cut thinly in half

Directions

1. Mix the yogurt with the seasonings. Place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
2. Pound chicken in the bag with the marinade to 1/2 thick and grill, sauté, skewer or bake until lightly browned and cooked through.
3. Serve with Israeli Couscous Salad with Grilled Eggplant and Feta and enjoy!