Truffled Gnocchi

This is my version of a dish I had at an Italian restaurant.  I prepared it for Book Club tonight.

1 package gnocchi (about 1 pound)

1 1/2 T butter

1 T flour

1 C milk (whole or 2%, or add some cream)

1/2 C truffle cheese* (available at Trader Joe’s)

4-5 T grated parmesan/romano

2-3 t truffle oil

Preheat oven to 425º with rack in the middle.  Butter a shallow baking dish about 8” x 8”.

Start the water to boil for the gnocchi and follow the package directions.

Make a white sauce melting the butter, then gradually stirring in the flour.  Whisk in the milk until smooth.  Gradually stir in the truffle cheese until melted.  Add 2 T of the parmesan cheese.  Keep on low while you heat the gnocchi, usually for about a minute or two until it floats to the surface.

Drain the water thoroughly, then stir into the cheese sauce.  Spread into the prepared dish.  Sprinkle with enough of the remaining parmesan to cover.

Bake for 5-8 minutes until bubbly and the top is browned.  

Remove from the oven and drizzle with the truffle oil.

*Substitute gruyere or other melty cheese.

Pan-Steamed Broccoli w/Sesame, Lemon, Parmesan

I read about the book, Six Seasons, somewhere and fortunately, my public library had it.  I found several recipes in it that I wanted to try.  This one is a keeper.  It's pretty quick and easy, once the broccoli is prepped.

1 lemon

EVOO

2 garlic cloves, smashed, peeled

1/4 t dried chile flakes (optional)

1 1/2 lb broccoli, bite-size

Kosher salt, black pepper

2-4 T sesame seeds, toasted

1/4-1/2 C parmesan, freshly grated

Grate zest from lemon into a large bowl.  Halve the lemon and squeeze the juice through a strainer, into the bowl and set aside.

Into a large skillet that has a lid, heat 1-2 tablespoons of olive oil, over medium-low heat.  Add the garlic and cook slowly to toast the garlic so it’s very soft, fragrant, and nicely golden brown (but not burned) about 5 minutes.  Add the chile flakes, if adding, and arrange the broccoli in an even layer; it’s okay if the pan is crowded.  Season with 1/2 t salt.

Increase the heat to medium-high and add about 1/4 C of water (enough to create steam, but not for broccoli to sit in water).  Put the lid on immediately.  Steam broccoli until tender, about 7 minutes, adding more water if necessary.

When broccoli is cooked, (drained of any remaining water) transfer to the bowl with lemon juice.  Add sesame seeds and lots of black pepper.  Toss gently.  (Add salt, pepper, or chile flakes if needed.) Add 1-3 T olive oil, toss again, and then shower with cheese.  Serve warm or at room temperature.

Six Seasons, Joshua McFadden, p. 176-7

Majek Gingersnaps

    I have another gingersnap recipe that I thought was very good.  Until I tried these.  Much spicer, and much more yummy!  If you find these too spicy, try Sparkling Gingersnaps.

3/4 C melted butter         2 C flour

1 1/2 C sugar 1 t baking soda

5 T molasses 2 t ea. ginger, cloves,

1 egg                                              & cinnamon

Additional sugar or rolling (granulated or turbinado)

Preheat oven to 350°.  Beat together ingredients on the left-hand column until light and creamy.  Add the dry ingredients and mix until combined.

Form into 1-inch balls.  Roll in sugar.  Place on an ungreased cookie sheet 3" apart.  Bake for 10 minutes.  Remove while puffy.  (It will deflate and flatten as it cools.)  Cool for a few minutes before removing from cookie sheet.

Makes about 3 dozen.

Soboro Bowl Bento

 

This is a delicious lunch time treat, with only three toppings on a bowl of rice.  I was introduced to it by my Auntie Agnes when I went to visit her.  A bowl of rice has flaked salmon, some seasoned scrambled egg, and a green shiso (perilla) pickle.  You could also garnish with some strips of nori (seaweed) if desired.

So here it is for one serving:

• large bowl of rice
• flaked salmon or tuna
• pickled shiso  Alternates could be green beans cut up, cooked spinach, shredded carrots, 
• an egg seasoned with a little soy and a pinch of sugar, scrambled int fine bits (1 egg is enough for two bowls.)
• nori, either in strips or torn into small pieces, (optional)

And there you have it. 😊. Enjoy!