Tuesday, February 26, 2008
Monday, February 25, 2008
5 medium potatoes - she used Ukon Gold
About 1 1/2 cups of flour - you want to eye it and just add flour as needed
Salt and water to boil
Boil (the same way you would for mashed) the potatoes well in advance - they must be cold before you start the process. Grate the potatoes after they have cooled. Dump the flour on the counter and make a well. Put the potatoes in the well. Then break one egg in the middle. Combine just to incorporate - don't over mix. Add flour as need - dough shouldn't be dry, but you also don't want it sticking to your hands. DON'T ADD SALT! If you add salt to the dough, it will fall apart in the water. This was a point she stressed more than once.
Once everything is incorporated, divide the dough into small balls and then roll out into "snakes". (Experiment with the flour here - we found that too much flour made the dough difficult to roll.) You can make your snakes as small as you want - the thinner the snakes, the smaller the gnocchi - I like them small. Cut the snakes into pieces the size you want - I would say about 1/4 - 1/2 long. You can then roll the gnocchi pieces on a fork or a gnocchi board, if you have one, just to make the class gnocchi "imprints".
Boil your water and add a lot of salt. MIL probably put in a good 1/4 cup...seriously. Pop your gnocchi into the boiling water. When they rise to the top, they are done. Remove them from the water, put them into the serving dish and immediately top and coat with butter so they don't stick. MIL served them with ragu last night, but you can also just do butter and cheese, or an alfredo sauce...it's up to you. Enjoy! They are yummy!!!
Sunday, February 24, 2008
1 (21 oz.) package fudge brownie mix (plus ingredients to make cake like brownies)
6oz. white chocolate chips
2 T. milk
1 (8oz.) package cream cheese, softened
1/4 c. powdered sugar
1 (8oz.) container cool whip
Preheat oven to 325. Prepare brownie mix according to directions. Follow high altitude directions if applicable. Spray mini muffin pan with non-stick spray; fill each cup 2/3 full. Bake approximately 15 minutes (or until the edges are set). Remove and immediately press tops of brownies (I use Pampered Chef's mini tart shaper, but any other tool that can make indentations will do). The recipe says to allow cups to cool in pan for 15 minutes, then gently remove, but I have better luck removing them almost immediately - you decide what works best for you.
Melt white chocolate with milk on stove; cool slightly. Transfer mixture to bowl; add powdered sugar and cream cheese; mix with electric hand mixer until sooth; fold in cool whip. Fill cups with white chocolate mixture - you can use a cake decorater kit or just spoon in dollups, which is much easier! Slice strawberries and place one slice in each brownie cup.
As a finishing touch, sprinkle powdered sugar or cocoa over the cups. Makes about 55.
Saturday, February 23, 2008
| 3/4 pound ground beef|
1/4 pound ground pork
2 eggs, lightly beaten
1/3 cup finely grated Parmesan, plus more for garnishing soup if desired
1/4 cup Italian bread crumbs
1 tablespoon finely chopped garlic
1 teaspoon Italian Essence
1 teaspoon salt
2 pinches crushed red pepper
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped celery
2 tablespoons tomato paste
1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice
3 1/2 cups beef stock or two 14 ounce cans low sodium beef broth
1/2 cup ditalini or other small pasta shape for soups
2 tablespoons chopped fresh basil leavesIn a medium mixing bowl combine the ground beef, ground pork, eggs, 1/3 cup Parmesan cheese, bread crumbs, 2 teaspoons of the garlic, 3/4 teaspoon of the Italian Essence, 1/2 teaspoon of the salt, 1 pinch of crushed red pepper and mix until thoroughly combined.
Divide the meat mixture into tablespoons and roll into smooth balls in your hands. Set rolled meatballs aside on a plate or other flat surface.
In a 4 1/2 quart soup pot or large saucepan, heat the olive oil over medium high heat until hot. Add half of the rolled meatballs and cook, stirring occasionally, until browned on all sides, about 4 minutes. Transfer the browned meatballs to a plate and set aside. Brown the remaining meatballs in the same manner and set aside.
Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes. Add the remaining teaspoon of minced garlic and cook for 1 minute. Add the tomato paste, tomatoes and their juices, beef broth, 3 cups water, remaining 1/4 teaspoon of Italian Essence, remaining 1/2 teaspoon of salt, remaining pinch of crushed red pepper and stir to combine. Return the meatballs to the soup pot and bring the soup to a boil. Reduce the heat so that the soup just simmers and cook for 30 minutes.
Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard. Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.
Friday, February 1, 2008
2 cups flour
2 Tbs. yeast
In a microwave safe bowl, melt 1 cube butter, add 1 cup milk and heat until quite warm, add 1 tsp. salt and 1/2 cup sugar. Pour into flour mixture and mix well. Add 3 eggs, mix well and then add 2-3 cups more flour.
Let them rise for about 2 hours, divide into 2 parts roll each section into a large circle and cute into 12 pieces like a pizza, roll up crescent style. Let raise about another hour Bake 350 for 11 minutes.
Makes 24 rolls
1/3 cup melted butter
1/2 gallon Mint Choco Chip Ice Cream
Hot Fudge Sauce (recipe to follow)
Crush Oreos in Food Processor add melted butter and press into 9x13 inch pan
Top with slightly softened ice cream
Allow to freeze then add fudge topping and final layer of cool whip, freeze until ready to serve. Sprinkle with crushed Oreos
3 Tbs cocoa
1 cup sugar
1 cup evaporated milk
Boil on low for 7-10 minutes until thick, allow to cool before layering on dessert
Stabilized whipping cream
1 pkg. Knox gelatin dissolved in 1/4 cup hot water, allow to coll to room temp
2 cups whipping cream
1 tsp. vanilla or scrape out 1 vanilla bean
1/4 + of sugar
Beat cream until soft peaks, then add sugar and vanilla, continue beating and pour in gelatin, mix until stiff peaks
12 ounces semisweet chocolate chips
1/2 cup heavy cream
Melt together in a heavy saucepan on low
To assemble, cut cake into four layers, fill with cream, then top entire cake with ganache and let ir drip down the sides. Refrigerate. You can decorate the sides wit mini chips
6 cups rolled wheat
2 cups Wheat Germ
2 cups coconut
1 1/2 cups brown sugar
2 tsp. salt
1 cup water
1 cup canola oil
3 tsp. vanilla
Mix all together. Spread onto 2 cookie sheets and bake at 225 degrees for 2 hours stirring occasionally.
I always add slivered almonds and craisins.