Gnocchi
2lbs organic russet potatoes
11/2 cups unbleached white or whole wheat pastry flour
1/2 tsp sea salt
1 lg egg or 1tbsp of arrowroot flour mixed with 1tbsp cold water
Put potatoes in a large pot and cover with water. Bring to a boil , turn heat down and let simmer for 30 min. Drain and set potatoes aside to cool. Once cooled enough to handle , peel skins and mash until smooth.
Mix flour with salt add egg and potato. Mix with your hands until dough starts to clump together. Press the dough against the bottom of the bowl until you have a uniform mass. Place dough onto a floured surface and knead until it is smooth about 1 min. Tear off a piece of dough that is about the size of an orange. With the palms of your hands roll dough into a long snake about 1 inch in diameter. With a knife cut the snake into 3/4 inch pieces. Continue the same way for the rest of the dough. Separate finished gnocchi into 4 batches(at this point the gnocchi can be frozen for later use)
Bring a large pot of water to a boil add one batch of the fresh gnocchi and gently stir after about 1-2 min gnocchi will float to the surface, skim off the gnocchi and drain.
Serve with your favorite sauce.
Parsley Sauce For Gnocchi
I lg Bunch flat leafed parsley, washed and minced
1 clove of garlic,minced (optional)
sea salt
1 tbsp olive or light sesame oil
Heat oil in a frying pan add parsley garlic and a pinch of salt. Saute until parley becomes bright green 2-5 min . Stir into Gnocchi.
Grilled Radicchio
3heads of Radicchio
2-tbsp of olive oil
sea salt
Slice radicchio into quarters, lightly brush with oil and sprinkle a pinch of sea salt over top. Place on a cookie sheet and place under broiler for 8 min Turning twice. The same goes for a grill.
Marinated Portobello Salad
1/2 cup Organic walnuts (roasted and caramelized)
1/2 Cucumber,cubed
1/2 Small onion, sliced into half moons
2 Tbsp Tofu cheese , crumbled
6 lg Basil leaves shredded
1/2 red pepper, sliced thin(optional)
3 Portobello mushrooms, grilled
Vinaigrette
1 Lemon
1tbsp olive or light sesame oil
1 tbsp balsamic vinegar
2 tsp rice syrup
Mix together vinaigrette and set aside . In a medium size bowl stir together onion,cucumber and walnuts. Slice the mushrooms into medium thick slices and add to the bowl along with the basil and tofu cheese. Pour vinaigrette over top and set aside for at least 1/2 hour.
Roasting the walnuts
In a lg cast iron skillet, pushing slowly back and forth with a wooden spoon roast walnuts for 8-10 minutes or until lightly browned. Pour over 1 tbsp rice or maple syrup stir walnuts till syrup foams about 2 min. Spoon out of the pan and set aside.
Grilling the portobello
De-stem and clean the mushrooms and lightly bush with oil on both sides(olive or light sesame oil) Place on a cookie sheet top side up. Place under a broiler for 10 min turning once.
Stewed Peaches With Brandy
I had Picked Fresh organic peaches this fall and had frozen them, For this recipe I used about 2 cups.
Slice and de-pit peaches cook in a small pan on low heat with a pinch of sea salt. If peaches are not quite ripe add a tsp of rice syrup to sweeten. Stirring a few times. Cook until juices come out and peach is nice and soft 15-20 min. Turn heat off and stir in two capfuls of brandy or serve brandy on the side. This is nice with some chopped roasted almonds on top.
