February 5-6-7, 2010 Mise en place

I know I've missed a few blog days, but no need to fear, I am here. Just in case you were wondering, I did not pass-out from meat-deprivation. 


Although, I have to admit that the adjustment has triggered major hunger pangs BUT I am doing okay. 


What kept me busy the past few days was my mise en place. What-a what?!?
Yes, Mise en place (miz-un-plas): a fancy-schmancy French term (which I learned from reading Anthony Bourdain's "Kitchen Confidential") for getting everything ready in the kitchen. Actually, literally, it means "everything in place", and I've set up my kitchen and fridge with ingredients and already made (home made) necessities to make my life easier. 


I've been busy making cheese and gnocchi. I stored the cheese in the fridge and the gnocchi in the freezer so I can whip up some tasty treats for the week. 


Cheese? Gnocchi? You might think I'm insane and you're probably thinking: "I can never make cheese and pasta from scratch!"; but trust me, it's not as hard as you think. So give these recipes a try and let me know how they turn out for you!


Basil-Infused Soft Cheese
1 quart organic whole milk
2 Tablespoons white vinegar
1/2 cup Basil infused water (recipe follows)

Salt bath:
1 cup basil infused water
2 Tablespoon vinegar
1/8 C salt

In a large pot, bring milk to a gentle rolling boil under medium-low heat. Stir often to avoid burning the bottom. Once boiling, drizzle the vinegar and cook for 15 seconds while stirring.

Turn off heat and continue stirring until curds form (whey should be clear and not milky). Stir in basil infused water. Once you obtain clear separation of curds and whey, let it set for 10 minutes.When the curds have settled below the whey, ladle the curds onto a muslin lined colander. Tie corners into a knot and hold the bag under running lukewarm water to wash off the vinegar. Gently twist the top of the muslin to squeeze out more whey.

Shape the cheese in the muslin into a 3-inch diamerter ball, return to the colander and place a bowl of water or a 5-lb weight on top for 20 minutes.

Unwrap cheese and let it soak in the salt bath for future use.

Store in refrigerator. This Will keep for 2 weeks.

Serving suggestions:
-Slice medium-thick, pan fry on each side until golden brown along the edges and serve with toast.
-Crumble over salad or pasta
-Bake on pizza or flatbread

Basil Infused Water:
6 fresh basil leaves
1 1/2 C water

Bring water to a boil, lower heat to a simmer and add basil leaves. Leave for 5 minutes and turn off heat.

Calories per serving: 150

Hazelnut Gnocchi

8 servings; Serving size: 1/2 cup cooked gnocchi

1 cup toasted hazelnuts, finely ground

1 cup russet potatoes, mashed (about 1 medium sized potato)

1 cup all purpose flour (or more to work with)
1 egg
1 tsp. nutmeg
2 teaspoons salt

Preheat oven to 450°F with rack in middle.

Pierce russet potatoes in several places with a fork, then bake in a sheet pan until just tender, 45 minutes to 1 hour.

Cool potatoes slightly, then peel and smash with a potato masher. Spread potatoes on a sheet pan in an even layer. Cool potatoes completely.

Lightly flour work table or line with parchment paper.
Gather potatoes into a mound on work table, using a pastry scraper, and form a well in center.
Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
Pour egg mixture into well, then knead into potatoes. Knead in 1 cup of flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.
Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour.
Repeat with remaining 5 pieces of dough.

You can prepare gnocchi in advance and store in the freezer. Arrange gnocchi pieces on a sheet pan, and put in the freezer for an hour, then transfer them into an airtight bag to freeze up to a week.

To cook gnocchi:

Add gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes. Transfer with a slotted spoon to skillet with preferred sauce. Cook remaining gnocchi in same manner, transferring to skillet as cooked.

Calories per serving: 108

Hazelnut Gnocchi with Sage and Brown Butter

What we had for dinner last night (2-6-10)...it turned out so good I think I'll make it again for dinner tonight!

2 servings

1 cup prepared hazelnut gnocchi

1/8 cup butter, melted

6 sage leaves

1 cup crimini mushrooms

1 cup butternut squash (roasted)

1/2 cup pearl onions (braised)

1/4 cup balsamic vinegar

Olive Oil for roasting

1/4 cup Parmesan cheese, shaved or grated

salt and pepper

Roast Butternut squash:

Preheat oven to 400°F. 

Peel and cut butternut squash into 1 1/2" cubes. Lay on a sheet tray and toss with olive oil, salt and pepper. Let it roast in the oven for 3o minutes. It should be slightly caramelized along the edges. Take out of the oven to let cool.

Braise the pearl onions:

Heat 2 teaspoons olive oil in a small pan. Add pearl onions until fragrant. Pour in balsamic vinegar and let it reduce until nice and thick. Turn off heat and set aside.

Brown butter and fry sage leaves:

Heat butter in a large heavy skillet over medium heat until melted. Fry sage leaves in batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch. Transfer to paper towels to drain. 

Season lightly with salt. By the time sage is done, butter will turn a slight shade of brown and will have a nutty aroma. Lower heat so as not to burn the butter.

In the same pan used to fry the sage leaves, sauté crimini mushrooms until fragrant and shiny. Add roasted butternut squash and braised pearl onions. Add prepared gnocchi and stir until coated. Season with salt and pepper. Garnish with a sprinkle of Parmesan cheese and fried sage leaves.

Calories per serving: 230