Gnocchi in Browned Butter and Basil Sauce

I have been intimidated by homemade pasta since I took Culinary 1 my second semester of college. Even with a pasta machine, making fettuccine for class proved to be way more difficult than it looked...I was ready to make a quick run by the corner store and buy some Ronzoni honestly.  That night after class I washed my hands of homemade pasta and just told myself it was easier to buy a box. Fast forward a couple of years to may 2011 and I have decided that my culinary skills have improved enough for me to attempt pasta at home. I don't own a pasta roller as yet so I decided that gnocchi would be a great way to start. I usually buy my gnocchi from Trader Joe's or the various gourmet food stores Downtown Brooklyn, but I thought it would be a good idea to taste how fresh gnocchi would compare to the store bought variety. I found a ricotta gnocchi recipe that had rave reviews at Italian Food Forever which I might add is becoming one of my favorite new blogs to read. Making this recipe was not as difficult as I thought it would have been..in my opinion is was very easy. Finishing this gnocchi with my brown butter sauce is equally as easy and makes for an intensely flavorful pasta entree. This gnocchi was so soft and flavorful, my sister said it was like "little pillows" on her tongue. These were much softer than anything I have bought in store thus far. This made such a delightful part of my mothers day dinner and I am extremely happy that I came upon this recipe, I hope that you will give it a try in your kitchen.

I used a silicone mat to roll my gnocchi on.

Gnocchi in Browned Butter and Basil Sauce

serves 4

1 recipe for Ricotta Gnocchi

3 Tbsp Butter (salted or unsalted)

1/3 cup white wine

1/2 cup heavy cream

1 tbsp white truffle oil

1/3 tsp nutmeg

1 tsp salt

1/2 tsp black pepper

1 1/2 tsp red pepper flakes

1/3 cup grated Parmesan cheese

1/2 cup fresh chopped basil

- Under medium heat, melt butter in large saute pan. 

- When butter is melted toss in gnocchi, turn up heat to medium-high, and let gnocchi brown on each side.

- When both sides are cooked and butter is browned (not burned) add in wine.

- Cook gnocchi in wine for 30 seconds then add in heavy cream, truffle oil, nutmeg, salt, black pepper, and red pepper flakes.

- Turn heat down on low and cook pasta for 3-5 minutes until liquid is reduced in half.

- Turn off the stove, toss in Parmesan cheese and basil.

- Adjust salt and pepper to taste and top pasta with additional basil.

- Serve hot.

Orzo Pasta with Broccoli

When you first look at it you may think the tiny pellets are rice but they are actually little pasta noodles. I cant recall the first time I had orzo but from the first time I ate it, its been a staple in my home. Orzo can be cooked in boiling water like most any pasta or done in a pilaf method which is my favorite. For this orzo recipe the ingredient list is simple just orzo pasta, salt, pepper, vegetable bouillon cubes, stock/broth, broccoli, grapeseed/olive oil, and additional water.

The Dream Team

This recipe is really simple and hearty, especially if you sprinkle on some grated parmesan or romano cheese it can easily become the main course at dinner. If broccoli isn't your thing you can easily replace it with spinach or any vegetable of your choice. Just make sure and adjust cooking times accordingly.

Orzo Pasta with Broccoli

1lb orzo pasta

4tbsp grapeseed oil

1tbsp butter

1 shallot minced

1/2 bulb garlic, peeled and minced

1qt vegetable stock

1 vegetarian bouillon cube

20 oz fresh or frozen chopped broccoli 

salt and pepper to taste

grated parmesan (optional)

- Set large saucepan over medium/high fire and add in oil and butter.

- add shallots and garlic to pan, sauté for 2 minutes

- add in orzo pasta and sauté for an additional minute

- add in stock and bouillon cube, lower heat to medium/low

- cover pot and let it cook for 10-15 minutes

- add in broccoli, salt, pepper, and replace cover, add in additional water in necessary

- let cook on low until done.

Brussel Sprouts with Vinegar Glazed Red Onions

Brussel Sprouts often get a bad rap from people even before they try the actual vegetable. I thank kid shows and movies for that! I had it in my head that brussel sprouts was the worst tasting thing in the world thanks to the countless jokes that I heard on  TV.  I tasted brussel sprouts for the first time a few years ago in my culinary one class. To my surprise they were good similar in flavor to cabbage. I have been cooking brussel sprouts at home ever since. Brussel sprouts  can be cooked in a variety of ways like most vegetables but my favorite is to steam them and then saute them quickly. Along with being a quick meal brussel sprouts are high in vitamin A, vitamin C, and dietary fiber. I'm thinking its time you all get with me and try them out, and to make this even better...its their peak season until February! For my Brooklyn readers Brussel Sprouts are available at most Asian/Caribbean markets for under $1.50 a pack(which serves two people). Here is my take on the popular martha stewart recipe:

Brussel Sprouts with Vinegar Glazed Red Onions

1 lb Brussel Sprouts, cored and cut in half

1tbsp unsalted butter 

2 Tbsp olive oil

1 small red onion, cut in medium dice

2 tbsp balsamic vinegar

- Set Bamboo Steam over boiling hot water**.

- Place Brussel sprouts in Steam baskets, cover and let cook until brussel sprouts turn bright green and soften.

- Remove sprouts from steam basket and set in bowl.

- In large saute pan over medium heat  melt butter and olive oil.

- Add onions and balsamic vinegar to oil and cook until onions soften and vinegar is reduced.

- Toss brussel sprouts into onion mixture. 

- Adjust flavor with salt and pepper.

- Serve immediately.

** I like to steam my veggies to retain maximum nutrients but if you don't own a steamer you can flash cook your sprouts by cooking them in boiling water for a few minutes until they turn bright green, and then placing in a pan filled with with cold water to cool.

Vegan Jello

vegandaily.com

Most people associate that wobbly, see through, gel like dessert with the brand name Jell-o.  I grew up on Jello and it held a special place in my heart until I went vegetarian. Being vegetarian meant no more meat products which in turn meant no more gelatin. The most widely used form of gelatin in food products throughout the United States is derived from cow bones, pig skins and other animal parts. Since that is the main ingredient in Jell-o I chose not to eat it anymore. I went vegetarian in 2003 and from then until mid last year I never had anything resembling Jell-o. While on a shopping trip in Trader Joe's I came across the natural gel cups in difference fruit flavors which boast being vegan, gluten free, and fat free. I decided to give it a try saying that if they didn't taste good I could always get my money back. I am happy to report that they tasted just as good as regular Jello, so my vegan and vegetarian people may rejoice now!
The substitute for cow gelatin in these gel cups is carrageenan which is the gelatinous extract of the seaweed plant. Along with carrageenan the color for the gel cups are plant derived and sweetened with natural cane sugar. If you are looking to infuse your diet with more all natural products or if your a vegetarian/vegan looking to find some childhood memories in a cup you should look no further than Trader Joe's Natural Gel Cups. The gel cups come in several flavors including, peach-mango and black cherry, retail price is $2.49.