Gnocchi With Lemon Cream Sauce
Gnocchi with Lemon Cream Sauce
Gnocchi
2 pounds baking potatoes (about 4)
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white, slightly beaten with a fork
1 1/2 cups unbleached all-purpose flour
Sauce
1 tablespoon butter
2 garlic cloves, minced
2 cups heavy cream
1/2 cup chicken broth
6 fresh sage leaves, cut into thin strips
1 tablespoons lemon zest
1/2 cup shredded Parmigiano-Reggiano cheese
To make the gnocchi: Heat oven to 400 deg F
Pierce the potatoes several times so moisture can escape during baking
Place in the oven and bake until fork-tender, 45 minutes to 1 hour
When just cool enough to handle, peel the potatoes and press through a ricer into a large bowl
Add salt, baking powder and egg white
Add the flour a little at a time and mix with your hands until a rough dough forms; do not overwork
Put a large pot of salted water on to boil
Transfer the dough to a lightly floured surface, and gently knead until smooth, 1 to 2 minutes, adding a bit more flour if needed to prevent sticking
Divide into 4 portions and roll each into a rope about 1/2-inch thick
Cut rope into 1/2-inch lengths
Gently roll each piece down the back of a cheese grater or fork to create slight ridges, or press it to form a small dimple
(The indentations help hold the sauce
)
Gently place the gnocchi, a few at a time, into the boiling water, removing them with a slotted spoon a minute or two after they rise to the surface
Drain well and transfer to a warm platter
(Or refrigerate or freeze for future use
)
To make the sauce: Melt the butter in a saucepan over medium heat, and saut
Chinese Steamed Cod
Chinese Steamed Cod
Posted by Cookin Dad at recipegoldmine
com May 13, 2001
I make steamed cod fairly regularly & everyone in the family likes it
Last night, however, I decided to experiment with a little wine & fresh garlic; everyone in the family requested that I continue to use the newly-discovered method
Here’s what I did
Hope all of you fish lovers who like to eat healthily enjoy it
I did not measure for this recipe, but it is so quick & simple that you can’t go wrong
1 large cod STEAK (about 1-inch thick &
maybe a little over two lb)
Salt
Garlic powder (just enough to lightly cover fish)
1 tablespoon dry white wine, tequila or sherry (I used tequila
because that is the first thing I got my h&s on!)
2 tpss ginger (sliced into thin 1/2-inch strips)
2 medium-size garlic cloves (sliced into thin cross sections)
1 green onion, sliced into thin 1 1/2-inch strips
(use both the green & white parts)
2 Tbsp(approximation) sizzling hot oil
About 6 hrs before steaming, sprinkle fish with salt (a little over 1 tps per pound)
Follow that by lightly sprinkling fish with garlic powder
Make sure it is rubbed into meat
Place in fridge
About 15 to 30 min before steaming, drizzle the wine on the fish
Next, place some of the sliced ginger & garlic under the cod steak
Be sure to reserve plenty to put on top of the fish
Place fish in steamer & steam for 10 min
After time is up, turn off the heat & let fish sit in steamer for 1-2 min
I learned from my Chinese father-in-law a while back that most people overcook their fish when steaming
My cod, especially the dish last night is always moist & the flavor is REALLY good
When fish has steamed for a few min, heat your oil until it just starts to smoke
When fish has been removed from steamer, place green onion strips over top of fish & pour hot oil on top
This recipe is simple & absolutely delicious
I think what makes it special is the wine & garlic slices that are steamed along with the fish; there is definitely an added subtle touch that wasn’t there prior to last night’s experiment (used only fresh ginger to steam fish) Please feel free to e-mail me if there are any unclear parts in my recipe
Sausages And Peppers
Sausages and Peppers
1 pound sweet or hot Italian sausages
1/2 cup water
2 green bell peppers, cut into bite-size pieces
1 onion, cut into bite-size pieces
1 tablespoon minced fresh garlic
1 (28 oz) can crushed tomatoes or tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
In a large skillet, bring the sausages and water to a boil over high heat
Reduce the heat to low
Cover and simmer for 4 to 5 minutes, or until the sausages are no longer pink
Remove the skillet from the heat
Drain off the water and sausage fat
Add bell peppers, onion, garlic, tomatoes and seasonings to the skillet and bring to a boil over medium high heat
Reduce the heat to low
Simmer for 8 to 9 minutes, stirring occasionally, until the vegetables are tender
Serve right away