Gnocchi

Recipe for Gnocchi      courtesy of Brian M Coffey CEC, AAC        Copyright © 2020

Note: Gnocchi is an Italian pillow shaped dumpling made from potatoes, eggs, garden fresh herbs and soft cheese. They make an excellent accompaniment for any meat dish.  I serve them with garden fresh peas, and freshly grated Parmesan cheese. On a personal note; gnocchi loves fresh ground black pepper. A great way to use up left over baked potatoes!

Yield 4-6 servings   Prep time: 20 minutes,   cook time 10 minutes, total time 30 minutes     Degree of difficulty: Easy

Ingredients:

2              each      Russet baking potatoes, cooked leftover (preferably warm)

¼             cup         Ricotta Cheese (whole milk)

1              each      egg, slightly beaten

¼             cup         A/P flour

1/2         tsp          fresh leaf thyme

1              tbsp.      olive oil

1              tbsp.      brown butter

½             tsp          fresh squeezed lemon juice

¾             cup         garden fresh peas, cooked (optional)

1              tbsp.      freshly grated Parmesan cheese (optional)

1              tsp          zested lemon rind

1              tbsp.      chopped parsley or chopped scallions, or a little of both

Salt and pepper to taste

METHOD:  Using a potato ricer, rice the potatoes into a medium size bowl, add Ricotta, flour, and thyme, mix well and create a hole in the center and add egg.  Using a fork mix egg into potato mixture, once blended knead by hand into a dough ball, dusting occasionally with flour.  Cut dough ball in half and roll dough into cigar shape dough rolls. Cut into ½” pieces, press finger into center of each to create small pillows of pasta.  Place pillows into boiling water, stirring occasionally, and boil until the pasta rises to the surface, and boil for an additional 30 seconds.  Heat cast-iron skillet on medium high heat and add oil. Remove pasta from water and drain, pat dry and place immediately into cast-iron skillet, reduce heat to medium; brown on all sides.  Add the peas, lemon juice and brown butter, finish with zest of lemon and parsley. Top with freshly grated cheese, serve and enjoy!

Gnocchi dough may be made ahead of time and frozen for future use.  You can also substitute asparagus tips for the garden green peas when the asparagus is in season.

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Coconut Fried Rice

 

By Brian M. Coffey CEC, AAC

Yield: 4-6 Servings      Preparation Time 30 minutes    Cook Time: 10 minutes     Total Time: 40 minutes

Ingredients:

1              lb            White or Brown rice, cooked

1 ½         tbsp.      Olive oil

½             cup         carrots, chopped fine

½             cup         chopped scallions

½             cup         Red bell peppers, chopped

½             cup         Yellow bell peppers

½             cup         Orange Bell peppers

½             cup         Red onions, chopped

½             cup         coconut milk, unswetened

½             cup         green peas, ( I use frozen ones, and thaw them)

¼             cup         toasted coconut, shredded and unsweetened

1              tbsp.      Spice Mix^a

Method:  In a deep cast iron skillet or Wok heat oil over high heat.  Once oil is hot add carrots and then red onions, stir constantly with a wooden spoon for 1 minute, add all the peppers and cook for 1 more minute.  Add the spice mix and blend thoroughly.  Move the vegetable mix to the sides of the pan making a hole in the center, add the cooked rice and toss the rice with the vegetable mix and fry the rice for another minute.  Add the coconut milk and blend completely.  Add the peas, scallions, and toasted coconut flakes, toss and serve.

 

^a Spice Mix:

2          tsp       Tumeric

1          tsp       Cumin

1          tsp       Black Pepper

1/8       tsp       Cayenne Pepper (optional)

 

Recipe for Coconut and Garlic Shrimp

Note: This recipe is part of the “Cooking at Home series of budget friendly, easy, quick, and fun recipes for the whole family

Yield: 4-6 Servings    Preparation Time: 15-20 Minutes    Cooking Time: 5-7 minutes      Total Time: 25-30 minutes

Ingredients:

1              lb.            U16-20 Shrimp, thawed

1 ½          tbsp.        olive oil

1              tsp           sesame seed oil

1              tbsp.        spice mix*

2              oz.           brandy (optional)

2              tsp           lemon juice

2              oz.           Marsala wine (can substitute Sweet Vermouth or Sherry)

3-4           tsp           butter, salted

¼             cup          Persillade (chopped parsley and chopped garlic) ^a               

2              tbsp.        Toasted Coconut, Shredded (unsweetened)

2              tbsp.         Chopped Scallions

 

Method: Thaw the shrimp overnight or under cold running water.  Blot shrimp with paper towel to dry. Arrange shrimp on plate or platter and sprinkle spice mix on one side.  Heat a large skillet on medium-high heat, once pan is hot add both oils, coat bottom of pan, add shrimp seasoned-side down.  After one minute turn shrimp over and add brandy, flame the brandy to evaporate the alcohol, squeeze in lemon juice, and add Marsala wine.  Remove shrimp from pan and add butter, stirring constantly until butter sauce bubbles.  Add the Persillade and blend thoroughly.  Remove from heat and plate shrimp, top with butter sauce, and serve.

 

^a Persillade is a culinary term for fresh chopped parsley and fresh chopped garlic.

                Recipe:  Mix ¼ cup of fresh chopped parsley with 2 cloves of chopped garlic, and ¼ tsp of kosher salt

 

 

Stocking your home pantry

Be prepared to STAYHOME!                                      April 8^th, 2020

 

It is crazy how much life has changed in just a few short weeks. According to the health officials the next two weeks are going to be brutal as the virus spreads in the New England states especially New Hampshire and Maine.  Let us all do our part to help slow the curve.

 

With everyone sequestered to STAY HOME to help slow the spread of Covid-19 it is important to have a well-stocked pantry and a plan for how to use everything you have so you don’t waste food. For those that do most of the cooking divide some of the preparation into activities that your family members can help with.  As a chef and father I know that time in the kitchen with family can be fun and creative. Here are our suggestions for what to stock and what to cook for the next few weeks.

The list below covers a lot of ground, but isn’t exhaustive. Don’t feel like you need to stock up on everything. If your family doesn’t ever really eat yogurt or frozen shrimp, no need to stock those items. Double up on the items that you DO eat regularly so you know you’ll have good food choices for the coming days and weeks.

Remember that you need to account for breakfast, lunch, and dinner. Plan your shopping list and recipes accordingly!

 

Remember when you shop for groceries only pick up and touch items you are going to purchase.  PROTECT YOURSELF AND OTHERS BY WEARING AS MASK.  Leave as many groceries as you can outside for a few days before bringing them into your home, and wash everything.  Remove items from paper and cardboard packaging when possible.  Wash all produce before use and wash your hands before and after you touch the food you and your loved ones are going to consume.

FRESH FOODS with long shelf-lfe

These items should keep for at least two weeks or more in your fridge or pantry. Also, remember that you can buy many fresh foods and freeze them for later, like berries and many vegetables, or turn them into freezer foods, like freezer burritos and casseroles.

 

• Eggs
• Sour Cream
• Cream cheese
• Yogurt
• Milk(check the expiration dates; now is the time to buy UHT milks and dairy)
• Cheese
• Butter
• Maple Syrup
• Bread
• Potatoesand sweet potatoes
• Onions
• Cauliflower
• Broccoli
• Cabbage
• Bell peppers; red, green, and orange
• Hearty greens, like kale, arugula, romaine, and spinach
• Hard squashes, like acorn squash, spaghetti squash, and butternut squash
• Apples
• Bananas
• Oranges
• Parsley
• Garlic
• Mushrooms
• Celery
• Carrots
• Green onions (Scallions)
• Avocados
• Plenty of potable water

 

 

DRY PANTRY ITEMS

 

• Canned beansand dried beans
• Breakfast cereal
• Chicken stock
• Beef Stock
• Dried Fruits

• • Raisins
  • Cranberries
  • Pineapples
  • ginger

• Canned tunaand other canned fish (sardines and anchovies)
• Pasta and rice noodles
• Riceand other dry grains
• Oatmeal
• Canned and jarred vegetables, including diced tomatoes
• Canned and jarred fruit
• Pickles
• Jarred tomato sauce
• Cans of soup
• Peanut butterand other nut butters
• Olive oil, Vegetable Oil,
• Jams and Jellies
• Jello and Puddings
• Mashed Potato Flakes (instant mashed potatoes)
• Coconut milk
• Evaporated milk
• Condensed milk
• Flour
• Sugar
• Maple Syrup

 

FREEZER FOODS

• Meat and seafood: chicken, ground beef, sausage, fish, shrimp, pork chops and tenderloin, chuck roast, Italian sausage
• Frozen vegetables
• Frozen fruit
• Bread
• Butter
• Grated cheese
• Frozen pasta, like tortellini, ravioli, and dumplings
• Other favorite frozen prepared foods (looking at you, ice cream)

 

Maple Glazed Bacon

Recipe for Maple Glazed Bacon with walnuts

Author: Brian M Coffey CEC, AAC

Prep time: 5 minutes  cook time 10 minutes  total time 15 minutes

Yield: 2-4 servings

Ingredients:

4-6      ea       Rashers of thick cut Applewood Smoked Bacon

½         cup     pure maple syrup

½         cup     Chopped walnuts

Method

In a cast cold cast iron skillet place bacon, place on medium heat and cook for approx. 9 minutes or until bacon is golden brown, turning bacon occasionally to keep it cooking evenly.  While bacon is cooking in another skillet over medium high heat reduce Maple syrup by half its volume. 

Remove bacon from heat, blot with a paper towel, and dip into maple syrup and glaze each piece. 

Placed maple glazed bacon on plate and sprinkle with chopped walnuts and serve.