Tag Archives: Flour

Btw, Gnocchi is Unbelievably Easy

Gnocchi is one of those things that many people only get at restaurants, partly because store-bought is usually not-so-good and partly because they have no idea how easy it is to make at home. Way easier than pasta, easier even than bread. More on par with cookies. That easy. Here we go:

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Potato Gnocchi for Two

-1 lb. Russett or Idaho potato (since it’s hard to get an exact amount of potato, go with anything between 14-16 oz.)

-1 egg

-1/2 cup all purpose flour

-pinch of nutmeg, if you like

-I don’t add salt because I salt the water pretty heavily.

First things first, if you have such a thing as a ricer in your kitchen, this is what its for. If not, that’s fine, we’ll use a regular potato masher. If you don’t know what a ricer is, click here.

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Boil the potatoes whole, until you can break them with a fork and the skin slides off. While they’re still hot, mash them up super-fine or put them in the ricer which is basically a giant garlic press. Scramble the egg(s) in a bowl and add to the potatoes and stir up real good. Now add the flour and stir until just combined. You don’t want to develop too much gluten or you’ll end up with hard gnocchi. A chef I used to work for said, “Don’t knead it, want it.” I’ve always liked that.

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Once it’s all mixed in, take a hunk (depending on how much counter space you have) and roll a snake about one to one-point-five inches wide. Cut into sections of a similar length and toss onto a well-floured sheet. Continue in this manner until all the dough is cut. There’s a cool (but not strictly necessary) maneuver you can do with a fork to make ridges, but I’ve found it very hard to describe. Therefore, here is a link with a video of a lady teaching others how to do it. Also some good looking sauces. Watch the video.

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While cutting the dough, get a big pot of water on to boil. Salt it like you would for pasta. Toss maybe twenty in at a time and be ready to take them out in about two minutes. You’re going to see them bob at the top for a few seconds, then start floating determinedly, this is when they’re ready. In another 30 seconds will be over-done and start to fall apart, so be quick. Using a slotted spoon, remove them to a bowl very quickly and toss in some olive oil or melted butter. Cook the rest in batches like this until they’re all done and switch to a different serving dish or serve on plates, so they’re not sitting in a pool of oil and water at the bottom of your bowl. Serve with pesto, marinara or whatever sauce you like.

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Raivas: Easy Cookies Because I’m Training

I’ll be honest with all of you, this week I’m finishing up training for the AthHalf race so my posts are going to be short and sweet. Today we’re making raivas, a Portugese cookie that, yes, is supposed to be kind of cakey. It isn’t what we in The States are used to, but they’re great for dunking in tea, coffee or a mulled wine. And they look really cool! Every recipe I’ve found for this recipe is exactly the same (with the exception that some called for 4 Tablespoons of butter as opposed to 5), so I’m going to give credit to the book that I first found it in: Nick Malgieri‘s A Baker’s Tour.

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Raivas

-2 cups all purpose flour

-1 teaspoon cinnamon

-5 Tablespoons unsalted butter, room temperature

-1/2 cup sugar

-3 eggs

First, pre-heat the oven to 350F.

This is a pretty standard technique for mixing cookie dough: mix together the dry ingredients (in this case flour and cinnamon) and set aside. Next, whip the butter and sugar together until it’s nice and fluffy. You can do this by hand or with and electric mixer. Now add the eggs to the butter mixture and mix until they are fully incorporated (you’re better off adding them one at a time, trust me). Add the flour mixture and mix that just until it’s all in there. You don’t want to make too much gluten.

Now comes the fun part: Divide the dough into 24 equal pieces. An easy way to do this if you don’t have a scale is to divide the dough in half, then divide each of those into thirds, then divide each of those into quarters. And there you go: 2x3x4=24. Roll each one of these bad-boys into a snake 20 inches long. I find you’re better off just using your fingers, when I tried to use my palms they got all smooshed. Now join the ends together and gently scrunch them up into a scrunched-up shape. Elegant, me. You can also make most letters pretty well, while you’re scrunching. Play around with it. When you’ve got one done, place it on a buttered or papered baking sheet and move on to the next. These only puff a little bit during cooking, so you can place them pretty close togeter. Leave about 1 inche between each cookie. Bake the sheets, one at a time for 12 to 15 minutes, rotating once mid-way. Remove to a cooling rack and serve with a nice, hot beverage. Check out the links to some other cool cookie recipes I found.

 

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