Ricotta Gnocchi

Normally I hate it when people pronounce food wrong. Bruschetta (broosketa) is typically the biggest culprit followed closely by Ricotta (riCOATa) cheese. The one food item that somehow slipped through the angry word cracks is Gnocchi (neeYOKE e). Inevitably someone-usually my mother-orders the "G-no-chee". How can you not giggle when someone says that? G-no-chee doesn't even sound appetizing, and that, my friends, is a travesty because Gnocchi is heavy sent.

Traditionally made from a mixture of potatoes, flour and eggs, gnocchi are tender little dumplings that fall easily into the comfort food zone. Several variations exist including gnocchi made with chestnut flour or-and this is a double whammy in the mispronunciation category: Ricotta Gnocchi. Typical sauces are made of fresh tomatoes and basil but can also include pesto and cream sauces-or as seen here, with a brown butter sauce drizzled with balsamic vinegar.

Ingredients:
1 C. Ricotta
1 Egg
3/4 C. Parmesan Cheese
1-1 1/2 C. Flour
Salt & Pepper, To Taste
1/4 C. Butter
Basil-To Taste (About 10-15 leaves)
Balsamic Vinegar

Method:

1. In a large pasta pot, boil salted water.

2. Combine Ricotta, egg, cheese, salt and pepper. In 1/2 C. incriments, add the flour until you have a soft but no longer sticky dough. Test for seasoning.

3. On a floured surface, roll dough into thin logs. With a knife, cut 1/2 inch pieces on the diagonal. Drop into boiling water and cook until the gnocchi float to the top of the pot, about 3-4 minutes.

4. Meanwhile: In a saucepan, slowly brown the butter, being careful not to burn it. Swirling the pan every now and then helps this. Once the butter is brown, remove from heat and toss it with the gnocchi. Top with basil and drizzle with balsamic vinegar.

Shrimp Bisque

Perhaps it's because of my culinary training or maybe it's just my love of all things creamy, but to me, there are few words sexier than the word "bisque". It tempts me with it's promise of comfort on a cold day or the fresh taste of seafood on a hot summers night. Bisque is one of those foods that coats your mouth and fills it with flavors both intense and subtle, and is always (if made right) delicious.

The most important aspect of building the flavor of this bisque is having a highly flavored, good quality fish stock. I used lobster bodies as my base. To achieve a rich, deep color, begin with a good brown mirepoix by fully caramelizing the vegetables.

Ingredients:
2 fl oz Melted Butter, preferably clarified.
1 C. Mirepoix, small dice
1 # Shrimp Shells
1 Clove Garlic, chopped
1 oz Tomato Paste
2 fl oz Brandy
6 fl oz White Wine
2 qt Fish Stock

Using cheese cloth make a sachet* with:
2 t. Thyme
1 T. Peppercorns
4 Parsley Stems
8 oz Heavy Cream
Salt & Pepper TT
Cayenne Pepper TT
8 oz Shrimp

Method

1. Caramelize mirepoix & shrimp shells in the butter.

2. Add garlic and tomato paste and saute lightly.

3. Add Brandy & flambe (Do this very carefully-if you don't want to set it on fire, allow it to boil for a minute or so)

4. Add wine and deglaze pan. Reduce the liquid by 1/2.

5. Add stock and sachet bag and simmer, 1 hr.

6. Strain soup, discarding all of the solids and sachet.

7. Return to pan and add cream. Season with S&P and Cayenne.

8. Serve in 4 oz bowls, adding cooked shrimp as a garnish.

I cooked my shrimp in a simple court bouillon, which is:

Water
White Wine

Pickling Spices (Can be bought in most stores)

Lemon Slices

It gave the shrimp an added kick of flavor, which is important since they are a garnish and not part of the body of the soup. If prepared correctly, your bisque should be rich and flavorful, and deep in color.

*A sachet is a small bag made out of cheesecloth that is filled with herbs and spices and used to add flavor to soup, stews, stocks and sauces.

Chicken, Artichoke & Fennel Salad

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Serve cold or at room temperature, stuffed into a pita or on a roll-the sky's the limit! (I also like it on white toast or crackers.)

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4 pounds chicken breasts

2 cloves garlic, peeled and halved

2 T. oil
Salt & Pepper to taste
1/2 C. balsamic vinegar
1/4 C. olive oil
1/2 C. grainy mustard
2 pounds fresh mini artichoke hearts, quartered or 3, 10 oz. frozen
1 large fennel bulb
1 medium sized onion
2 cups mayonnaise
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Method:
1. Preheat oven to 350 degrees. Rub chicken with garlic, oil, salt and pepper. Roast in over for 45 minutes or until done. Cool completely and cut into chunks.
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2. Combine 1/4 cup of balsamic vinegar with the olive oil, 1/4 cup mustard and salt and pepper to taste.
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3. Place the artichoke hearts in a saucepan, add about 2 inches of water. Cover and bring to a boil and cook for 10 to 15 mins if fresh or 5 to 7 minutes if frozen. Drain well and place in a bowl. Pour the mustard vinaigrette over the artichokes coating them well.
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4. Finely chop the fennel and the onion. Combine with chicken meat and 1/2 of the artichoke hearts in a large bowl. Combine mayo with he remaining vinegar, mustard and salt and pepper.
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5. Toss the mixture with the chicken, fennel and artichoke hearts.
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The salad may be kept tightly covered and refrigerated for up to 8 hours.

Lunch

Chicken & Artichoke Salad

Cheddar & Beer Soup

Shrimp Bisque

Jicima Slaw

Chorizo in Red Wine

Pear & Blue Cheese Canapes

Mesculn Cherry Salad w/ Goat Cheese

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