Ricotta Gnocchi – Another Italian Dumpling

It’s usually safe to say that most people think everything is better with a little cheese. Cheese dip, cheese sauce, shredded cheese, cheese on top, cheese in the middle. Gnocchi made with cheese is no exception. I have a great recipe for ricotta cheese gnocchi.

Ricotta is a fresh cheese, meaning it has not been aged. Other kinds like Cheddar, Parmesan, and Swiss, are aged or ripened. Ricotta is a type of Italian cheese made from whey (whey is the liquid remaining after making cheese). It literally means “recooked”.

Try them with your favorite sauce (even a cheese sauce!) to see for yourself just how the ricotta makes these little pillows melt in your mouth. Get ready for seconds.

Ricotta Gnocchi
Ingredients:
1 cup ricotta cheese
1 egg yolk
¼ to ½ teaspoon salt
½ cup Parmesan cheese, freshly grated
6 to 9 Tablespoons all-purpose flour, extra for dusting the dough/board

Directions:
In a large bowl, combine ricotta cheese, egg yolk, salt and freshly grated Parmesan cheese. Mix well. Add enough flour to make a soft dough. Stir until combined – the dough will still be quite sticky.

Generously flour a board or countertop. Divide dough into fourths. Working with ¼ of dough at a time, scoop it onto the board. Dust it with flour (dust your hands too) before rolling it into a finger-thick roll. Cut dough into little pillows. Try sticking the knife’s blade into the flour to keep it from sticking. Place each gnocchi on a floured board or parchment paper lined baking tray.

Meanwhile bring a large pot of water to a boil, add a generous pinch of salt and reduce heat until the water bubbles lightly. Add the gnocchi and stir once, so they don’t stick to the bottom – then let cook until they start floating to the top. Depending on their size this may take 2 to 4 minutes. Take out with a slotted spoon and serve immediately.

Tomato-Cream Sauce

Ingredients:
1 Tablespoon extra virgin olive oil
1 garlic clove, minced
1 can (14.5 ounce) diced tomatoes, pureed in food processor until smooth
Pinch of salt and sugar
2 Tablespoons basil leaves, minced
2 Tablespoons heavy cream (I used half-and-half. Good, but cream would've been better.)

Directions:
Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 20 seconds. Stir in tomatoes, salt, and sugar. Simmer until thickened slightly, about 5-6 minutes. Remove from heat and stir in basil and cream. Cover to keep warm.

Asparagus

Asparagus is one of the first signs of the arrival of spring. The name asparagus comes from the Greek language meaning “sprout” or “shoot” and is a member of the lily family. It is a perennial garden vegetable, native to the East Mediterranean area, cultivated from antiquity and now grown in much of the world. The stems function as a leaves and the leaves are reduced to scales. Asparagus is harvested when the spears are about nine inches long with compact, tight heads.

Asparagus is offered in the traditional green color as well as the purple and white spears. There are thick and thin spear varieties. All provide health benefits. Asparagus is high in folic acid and an excellent source of fiber. It also provides vitamins B6, A and C as well as thiamin.

When grown without exposure to light, asparagus lacks the pigment chlorophyll. Purple asparagus contains anthocyanins, a group of phytochemicals that supply plants with a blue-purple color. Some scientific studies show that anthocyanins act as antioxidants and may provide cancer-protective benefits. Anthocyanins are somewhat heat sensitive; therefore, the color will fade when cooked.

Asparagus has been prized by foodies since ancient Rome. Ancient Romans considered asparagus to be a delicacy and valued it for its ease of preparation. The story goes that when Romans used the phrase “as quick as cooking asparagus”, they wanted something done speedily. That same thought still goes for preparing asparagus. It is important not to overcook asparagus. The thickness of the spear determines the cooking time. Cook asparagus until a knife can just be inserted into the thickest part of the spear.

When choosing asparagus, choose purple-green and tightly closed spears. If you must store asparagus, treat it as you would treat a cut flower. Trim the stems and stand them in a glass with one to two inches of water. Cover with a plastic bag and refrigerate for 2 to 3 days or until ready to use.

There are endless possibilities for preparing asparagus. I prefer to keep mine simple. Now my favorite is roasted asparagus with balsamic browned butter sauce. It appeared several years ago in Cooking Light magazine. Some of their readers rate it as the best asparagus recipe ever. Now how is that for an endorsement? And, everyone I give this recipe to loves it. Check it out at http://bit.ly/WWopE

Also try this recipe for asparagus with lemon butter.

Asparagus with Lemon Butter

Serves 4 to 6.

Ingredients:
1 pound fresh asparagus
2 Tablespoons butter
1 to 2 Tablespoons fresh lemon juice, depending on your taste
Salt and pepper to taste

Directions:
1. Peel or break off the tough lower ends of stems. Cook asparagus in a wide 6 to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes.

2. Drain well in a colander, return to pot and toss with butter, lemon juice, salt and pepper. Note: I usually cook asparagus in a large skillet. I find that with a skillet it is easier to get all the asparagus submerged.

Hold the Presses!

Paninis have become popular over the last few years. A panini is essentially a type of Italian sandwich that is usually heated between a press. The press makes very cute grill marks. Paninis have a crunchy crust and a nice warm melting inside. They are to put it mildly, delicious and expensive. Therefore being the cheapskate that I am, I have been on a mission to make my own paninis.

Since I am cheap, I also don’t want to spend over one hundred bucks on a press. Not just to make a sandwich. I have a rule, before I purchase something for the kitchen, it must perform at least two functions. If it doesn’t, it won’t make it into the house. Therefore, I have a Panini press free house. But I want a Panini, so I “invented” my own press. To make my press, get two heavy duty skillets and a large can of something, like tomatoes.

When I make a Panini, I get to become as creative as I possibly can. I “build” a Panini the same way that I build a salad. Start with good bread. You can add mustard or mayonnaise, but this is a Panini, so let’s think out of the box. I like something salty like an olive salad, cheese, such as Harvarti, smoked cheddar, gouda. I normally add meat to mine, but it is not a necessity. I also like seasonal fruit like apple in the fall, peaches and nectarines in the summer. Panini just sounds fancy, it is nothing more than a grilled cheese sandwich. However, it is necessary to butter the bread to get a crispy brown crust. Now mind you, my paninis don't have those fancy grill marks, but I didn't spend a hundred bucks either.

Won ton Wrappers – To Make Ravioli – Who Knew?

I have a few resources that give recipes for using won ton wrappers to make ravioli. Well, I am not one to turn down a good idea. I thought I would give it a try. After all, I had some leftover ricotta cheese from another project. And I am also not one to throw away good food. So I found what I believed was a good recipe and got to work.

Here’s my recipe for easy low-fat cheese ravioli:

¾ cup part-skim ricotta cheese
¼ cup grated Parmesan cheese
¼ cup fresh basil, chopped
1 large egg
1 garlic clove, minced
Pinch of ground nutmeg
24 won ton wrappers

Directions:
1. Mix ricotta cheese, Parmesan cheese, basil (or basil pesto), egg, garlic, and nutmeg. Place 1 rounded teaspoon of filling in center of wrapper. Brush edge of wrapper with water. Fold wrapper in half, press to remove air and seal the ravioli. Transfer ravioli to baking sheet. (Line baking sheet with plastic or wax paper. It makes taking off a lot easier.) Cover with a damp paper towel until ready to cook.

2. Most recipes say to cook the ravioli in a large pot of boiling water. However, I find it easier to cook them in a large skillet, something with a large bottom. Add about 2 teaspoons of salt to 6 to 8 cups water and bring to a boil. Carefully add ravioli. Cook until ravioli are just tender, stirring gently, about 3 minutes. When you can see the filling through the wrapper, they are done. Using slotted spoon, transfer ravioli to bowls. Serve with the sauce of your choice. Sprinkle each with ½ tablespoon Parmesan cheese and serve.

I have just completed my first batch of won ton ravioli. And yes, ravioli can be successfully made using won ton wrappers. After all, won ton wrappers are egg pasta that has been rolled and cut, just like ravioli dough. Won ton wrappers work great for stuffing.

Making ravioli with won ton wrappers was fun (yes, I’m a little different). It was a relatively easy process. The filling can be done ahead of time and refrigerated. When you are ready to fill, set up an assembly line and go for it! My only suggestion would be to not overfill or you won’t be able to seal them.

I discussed making ravioli with one of my colleagues. She explained that she thought her kids would like to make them because they like to fill things. So if you have kids that are interested in food, give ravioli making a try.

I hope you enjoy the process!

Chicken and Dumplings

I love chicken and dumplings, but I must admit that my first impression of this dish was not too favorable. I just remember that white, soft skin. I just didn’t find that too appealing. But, I grew up! Over the years I discovered that there is more than one way to make chicken and dumplings and if I wanted to, I could change the recipe.

It seems that most Southern recipes omit the carrots and celery while most Midwestern recipes include them. As for me, I am for the celery, now the carrots, that’s up for debate. There are a few seasonings that I do believe belong in chicken and dumplings, parsley, either dried or fresh, onions, and maybe poultry seasoning (yes, you can use it more than at Christmas time).

I grew up with rolled dumplings, but I have grown rather fond of drop dumplings. They seem to have a lighter and fluffier texture. I also put parsley in the dumplings. They just need a little color.

I used to make chicken and dumplings by sautéing the chicken, boiling, deboning. But I have discovered rotisserie chicken. What I did before rotisserie chicken is a mystery to me. After all, I want out of the kitchen occasionally. For chicken and dumplings, I purchase a savory flavored chicken. I prefer one that is not too flavorful. Place the chicken and any pan juices in a Dutch oven. Cover with water. Simmer for an hour or so. Cool and if desired, remove the fat, but leave a little for flavor. Remove the skin and bones. Cut chicken into desired pieces.

Sauté carrots, celery and onions in oil. You can also do this in chicken fat. Why waste good fat? Add chicken and broth.

Dumplings

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 Tablespoon dried parsley
¼ cup shortening
2/3 to ¾ cup milk

Combine flour, baking powder, salt and parsley in a bowl. Cut shortening into flour mixture with a pastry blender until crumbly. Add milk, stirring until dry ingredients are moistened. Turn dough onto a lightly floured surface. Knead dough 10 to 12 times or until dough is smooth. Roll to 1/8-inch thickness; cut into 1½ X 2-inch strips. Bring chicken and broth to a simmer; drop dough into broth. Simmer for 4 to 5 minutes or until done. Enjoy!

Barley – It’s not Just for Soup Anymore!

Most of us know people that like rice, corn, and oatmeal. But when was the last time someone told you they liked barley? Barley is just not a food most of think about eating. When most of us do think about barley, it is in the form of beef and barley soup.

In honor of National Nutrition Month (http://www.eatright.org/Public/content.aspx?id=11498), I thought I would write about barley. Just like most of you, I don’t think much about barley. However, since starting this blog, I gotta think outside the box. Grains have long been featured in many cuisines around the world. They provide about 75 to 100 calories and 4 to 6 grams of fiber per ½ cup serving. Grains are an excellent source of vitamins and minerals. Barley is even allowed to bear a statement that reads, ‘As a part of a healthy diet, the soluble fiber in barley helps reduce cholesterol levels’.

A recipe for Hearty Barley Fruit Salad is included in this blog. Some of us thought of it as Hearty Barley Ambrosia, but we are old enough to remember ambrosia. Now before turning up your nose, barley does not provide much flavor. It provides a nice chewy texture. It’s a good way to sneak grains into the diet. If you want to go beyond this recipe, here are a few other resources to help you get started.

Resources for Barley Recipes

• Quaker Oats - http://bit.ly/f4i7lX
• Epicurious - http://www.epicurious.com/tools/searchresults?search=barley
• Eating Well Magazine - http://www.eatingwell.com/search/apachesolr_search/barley
• Better Homes and Gardens Magazine - http://search.bhg.com/search/s?q=barley&x=27&y=9

Hearty Barley Fruit Salad
Serves 6 to 8.

Ingredients:
1 cup water
1/3 cup quick barley
1 can (11 ounce) mandarin oranges, drained
1 cup miniature marshmallows
½ cup halved seedless red grapes
¼ cup slivered almonds, lightly toasted
¼ cup shredded or flaked coconut
1 cup sour cream

Directions:
1. In a medium saucepan bring water to a boil; stir in barley. Reduce heat; cover and simmer for about 10 to 12 minutes. Drain and allow barley to cool.

2. Combine barley with remaining ingredients except sour cream. Toss lightly to mix. Fold in sour cream. Chill for several hours before serving.

The Perfect Chocolate Cake

I’ve really been getting into this Julia/Julie thing. I refuse to cook my way through Mastering the Art of French Cooking or any other cookbook. So, I have been on a mission to decide what I could do. I decided on making the perfect chocolate cake.

You see, most chocolate cakes seem a little dry. So I want to make a perfect chocolate cake. To get started, I picked a recipe entitled “The Perfect Chocolate Cake”. This is a chocolate cake with whipped cream filling and a chocolate frosting. I baked it and it turned out to be ‘perfect’. The cake was moist with a wonderful chocolate flavor. To be sure I was on track; I served it to some friends of mine. To my utter surprise, my friend Roger licked the plate. And I thought I can’t improve on plate licking. As it turns out the recipe was first published by Southern Living magazine in September 1977. It has been more of their more requested cake recipes. I guess that proves that a true classic never goes out of style.

I didn’t manage to get a picture of Roger. But it would have been quite a picture. You will have to be content with a picture of the cake and a recipe. I hope you bake the cake and enjoy it as much as my friends. Who knows, it could become your plate licking cake too.

If you have a ‘perfect’ chocolate cake recipe, please let us know.

Perfect Chocolate Cake

Ingredients:

Cake
1 cup cocoa
2 cups boiling water
1 cup butter or margarine, softened
2½ cups sugar
4 eggs
2¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ teaspoons vanilla flavoring
Whipped Cream Filling (recipes follows)
Perfect Chocolate Frosting (recipes follows)

Directions:

1. Combine cocoa and boiling water, stirring until smooth. Set aside.

2. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

3. Combine flour, baking soda, baking powder, and salt in a medium bowl; add to creamed mixture alternately with cocoa mixture, beating at low speed of electric mixer, beginning and ending with flour mixture. Stir in vanilla. Do not overbeat.

4. Line three 9-inch greased cake pans with wax paper; grease and flour wax paper. Pour batter into cake pans. Bake at 350°F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove from pans, peel off wax paper, and cool layers completely on wire racks.

5. Spread Whipped Cream Filling between layers; spread Perfect Chocolate Frosting on top and sides of cake. Refrigerate until ready to serve.

Whipped Cream Filling
1 cup whipping cream
1 teaspoon vanilla flavoring
¼ cup sifted powdered sugar

Beat whipping cream and vanilla until foamy; gradually add powdered sugar, beating until soft peaks form. Chill.

Perfect Chocolate Frosting

Ingredients:
1 package (6 ounces) semi-sweet chocolate morsels
½ cup half and half
¾ cup butter
2 ½ cups sifted powdered sugar

 Directions:
1. Combine first 3 ingredients in a heavy saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well.

2. Set saucepan in ice, and beat at low speed of an electric mixer until frosting holds its shape and loses its gloss. Add a few more drops of half and half if needed to make spreading consistency.