I made Gnudi w/ onion, sausage, wilted arugula + toasted walnuts!

So back in May, my parents celebrated their 40th wedding anniversary! I told them I would like to cook them dinner as an anniversary gift, but then we could never find a date that worked until the very end of July. But, finally, the day came around and I tried to figure out what to make.

All I knew was that I wanted to make something summery, and simple - but impressive. After looking at a few recipes, I decided to make GNUDI, the potato-less, lighter cousin of gnocchi. Even though I was a bit apprehensive about making something for the first time for such an important occasion (what if it comes out wrong??) I decided to just go for it.

Turns out, it was really not all that hard!! Phew. Here is what you need:

Kosher salt and freshly ground pepper
Unsalted butter
1 bunch tarragon (I also think other herbs like basil, sage, rosemary, etc. would work.)
1 lemon
1 small white onion
1 egg
¾ lb fresh ricotta cheese
¼ lb freshly grated parmigiano reggiano
1/3 cup semolina flour
1 tbls all purpose flour
small bag whole, shelled walnuts
a bunch of baby arugula
sausage of your choice (optional) - I used D'artagnan brand chicken sausage with truffles - fancy! -(Mushrooms would be a good vegetarian alternative in this recipe.)
homemade or store-bought vegetable stock for poaching the gnudi (optional) - I just used water.

Make the Gnudi Mixture

In a small mixing bowl, combine the ricotta, one tablespoon chopped tarragon, egg, Parmigiano, half of the flour and the tbls of all-purpose flour. Using a wooden spoon, mix until the ingredients are well combined. Salt and pepper to taste.

Place the remaining flour in a shallow bowl. Using floured hands, pinch about a tablespoon worth of mixture and form into a little football shape. Dredge each through the flour in the bowl and onto a baking sheet. Continue this until you’ve made as many gnocchi shaped pieces as you can. You can either immediately poach them or cover with foil and refrigerate for up to a few hours.


(The lemon in the photo gives you an idea of the size of these.)

Poach the Gnudi

Bring either stock or plain water to a simmer (not boil). Take out the gnudi and drop 5 or so into the pot for about 2 minutes, or until they rise to the top of the liquid. Remove with a slotted spoon and place on a clean flat baking sheet. Do this for all of the gnudi, being gentle and taking care not to break them as they can be delicate. Refrigerate for up to a day, or let rest for about a half hour before finishing the dish.

Make the toppings

Roughly chop the walnuts and toast them, either in a pan or an oven. Watch them closely so they do not burn! Sautee the onion in some butter or oil slowly in a large pan until translucent. Season with salt and pepper and some lemon juice. Chop and add sausage (or mushrooms) if using. Sautee until sausage (or mushrooms) are browned. Carefully add the gnudi to the mixture, gently stirring just to incorporate the ingredients and heat the gnudi. They are very delicate ! You don't want to break them. Add the arugula just for a moment, it will wilt quickly.

Plate up the gnudi and season with some more grated Parmesan cheese, salt, pepper, and lemon juice.

I served this with a kale salad with mint and lime dressing and some baby heirloom tomatoes that I marinated in oil, garlic and salt + pepper.

For dessert I made a fruit salad with multi-colored plums, blueberries, and marinated it for a few hours with some honey, lime juice and chopped mint. We had it with vanilla ice cream!

Man, it was a pretty awesome summer dinner!! Happy anniversary to my parents.

We made eggplant parmesan rolls with swiss chard and mint!

The other day, Hillary and Faryl came over for dinner. Alena and I decided it was finally time to make a recipe I had noticed on epicurious and emailed to her a long, long time ago, especially since eggplant and swiss chard are now in abundance, AND Alena happened to have some fancy ricotta cheese left over from making gnutti for her parents (girl when you gonna post that?).

Well, it was a complete success. This is a delicious, lighter, summerier alternative to eggplant parm or traditional eggplant rollatini. The eggplant is broiled instead of fried, the Swiss chard adds some green, and the fresh mint gives it a nice kick.

Eggplant Parmesan Rolls with Swiss Chard and Mint

Ingredients

• 2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
• Coarse kosher salt
• Extra-virgin olive oil
• 1 1-pound bunch Swiss chard, center ribs removed
• 2 large eggs
• 1 15-ounce container whole-milk ricotta cheese
• 1 1/4 cups finely grated Parmesan cheese, divided
• 2 tablespoons chopped fresh mint
• 3/4 teaspoon freshly ground black pepper
• 1 15- to 16-ounce can tomato sauce
• 1 8-ounce ball fresh water-packed mozzarella,* drained, thinly sliced

Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices; sprinkle generously with coarse salt. Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used. Place each colander over large bowl; let stand at least 30 minutes and up to 1 hour. (We just laid them out on paper towels, which worked fine.) Rinse eggplant slices to remove excess salt; dry thoroughly with paper towels.

Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.

This was our first time using our oven's broiler!

Bring large pot of salted water to boil. Add chard to pot and boil just until tender, about 2 minutes. Drain; rinse with cold water. Squeeze chard very dry, then chop coarsely. Squeeze chard dry again between paper towels. Whisk eggs and pinch of coarse salt in medium bowl. Stir in chopped chard, ricotta cheese, 1 cup Parmesan, mint, and black pepper.

Lightly oil 15 x 10 x 2-inch glass baking dish. Spread half of tomato sauce evenly over bottom of dish. Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each. Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop sauce in baking dish. Spoon remaining tomato sauce over. Place mozzarella slices in single layer over rolls. Sprinkle with remaining 1/4 cup Parmesan cheese. DO AHEAD: Can be made 1 day ahead. Cover with foil and chill.

Preheat oven to 350°F. Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes. Serve hot.

Here is us chilling on the fire escape while the eggplant baked:

And here is an aerial view of our meal. It looks like Hill's arm is moving SO FAST!!!

YUM.

We Made Kale Pizza

A few Saturdays ago Hill and Amy came over and we made pizza. Hill had the great idea to put kale on top!

I know this is my third post in the last month about greens - after the kale salad and collards posts - but hear me out. Kale on a pizza is delicious. I will post about something completely different next time.

Here's what you need:

Ingredients

I bought pizza dough at the pizza place near my house. (One day maybe I will make my own, one day.)
1 large can crushed San Marzano tomatoes
1 bunch lacinato kale
1 large ball of fresh mozzarella cheese - smoked mozzarella would be great too
grated Parmesan, salt, pepper to taste
olive oil (for kale)
We also used these toppings - fresh tomatoes, chicken red pepper sausage (OPTIONAL)

Preheat your oven to 400-450 degrees.

Form your dough into a flat circle - it should probably seem TOO flat, as it puffs up a bit in the oven. If you have too much, set it aside for pizza #2!
(We formed the dough into two pies - one was large and very flat, and one was a bit thicker and more free form.)


Spread a thin layer of tomato sauce over the dough, along with some salt and pepper. Slice the mozzarella cheese thinly and layer it on.

If using other toppings like tomatos or sausage, layer it over the cheese. (Although our sausage was pre-cooked, we sauteed it for a few minutes in a pan with some olive oil to get it a bit crispy before layering it on.)

Wash the kale well and remove the thick stems/stalks, leaving only the soft leaves. Chop roughly and toss in a light coat of olive oil and layer over the pizza. It REALLY cooks down in the oven, so don't be stingy, even if the leaves seem to be over flowing from the dough.

Grate some Parmesan cheese and sprinkle salt and pepper over the kale.





Put it in the oven!! Depending on your oven, probably needs to bake for a different amount of time. Keep an eye on it. You want the kale to brown a bit and get crispy, but not burn. It comes out looking like this:






This goes really well with some cold beer.

I know it sounds crazy, but I was so into this crispy kale topping that I ended up making a baked pasta dish later in the week, and instead of topping it with cheese, I topped it with more kale. I baked it and it gave me the same results - crispy and tasty.

I guess the moral of the story is, don't feel weird about putting chopped up kale on top of everything you bake. (OK, almost everything.)

Lazy Risotto ! by A

The other night I came home from a long day and was craving risotto. I don't know why, but lately I have noticed that risotto has usurped the title of "best comfort food" from my old placeholder, mac and cheese. I crave that creamy rice like all the time. I made a joke to Sarah one time about wanting to go home and curl up in bed with a nice bowl of risotto. Doesn't that sound nice?

The problem is, risotto always seems time consuming or a bit intimidating, two things which comfort foods should not be. But this dish I ended up concocting is pretty fast and easy. It began with a google search for "arborio rice recipes" which lead me to this recipe for Parmesan Black Pepper Arborio Rice Pilaf. This dish was attractive because it promised risotto-like results without risotto-like preparation. But I wanted to include some vegetables, and perhaps do something with the piece of goat cheese that was sitting in my fridge, so I turned to google again, and found a Jamie Oliver recipe for Spinach and Goat Cheese risotto via the food blog Cheese Plus Everything. I used bits and pieces of these two recipes and concocted a really tasty dinner. Here's what I did:

Ingredients:
(I didn't put amounts for most of these, because it's really up to you....feel it out.)

arborio rice (I used a half cup of rice with one cup of liquid for one large portion - make sure to adjust proportions if making a larger serving....you already know that.)
some garlic
some onion (I used a red onion, any kind is fine.)
olive oil
unsalted butter
fresh or dried mushrooms (optional)
mushroom/vegetable/chicken broth (BUT broth is only needed if you are NOT using dried mushrooms. You'll see why.)
spinach
goat cheese
Parmesan cheese
salt+pepper
fresh lemon juice (optional)

If using dried mushrooms, rinse well in water and then place in large bowl with a good amount of hot water to rehydrate. Set aside. Then chop up your garlic and onion. Heat a mix of butter and oil in a large saucepan over medium-high heat. Add onion+ HALF of the garlic (and a good amount of salt and pepper) and saute until softened, 3 to 4 minutes. Add rice; stir to coat for about one minute.

IF using dried mushrooms, now is the time to strain 1 cup (or whichever amount, depending on how many portions you're making) of the water. The water will now be fragrant and mushroom-flavored ! (Keep soaking the mushrooms in more water if they are not hydrated fully yet.) Add broth to the pot. (If using other stock (pre-made mushroom/chicken/vegetable) just measure out the correct amount and add it.) Cover and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. (Feel free to add more broth as the rice cooks to make it more creamy and risotto-ish.)

While you wait for the rice to cook, heat olive oil in a pan and add the rest of the garlic. Add spinach and fresh mushrooms (if using) and saute until cooked.

Once your rice is cooked, remove from heat and stir in the sauteed vegetables, add more salt and pepper to taste, and a nice grating of Parmesan cheese. (If using dried mushrooms, make sure they are hydrated, and chop + add to mixture now as well.)

Stir in goat cheese (start with a little, add more to taste) until it melts and combines with rice mixture. Serve hot in a big bowl with some more Parmesan cheese and a sprinkle of fresh lemon juice on top.

Pour yourself a glass of wine and curl up in bed with it!