therealdesign

Pasta is always a favorite in my home A simple three-ingredient sauce such as a classic Alfedo made with cream, butter and cheese can be as delicious as a more complicated hearty Bolognese. I’m a big fan of gnocchi. This pasta is typically made from potatoes and when prepared properly, they can be as light as fa eather but more often than not, they are dense and as heavy as a potato dumpling. I make my gnocchi from scratch a day before I plan on serving them. I start by baking 10 lbs. of russet potatoes; these are heavier in starch and often referred to as bakers. I sheet them up single layer and bake them in an oven set at 400 degrees for about an hour or until they are tender inside. I remove them from the oven and immediately cut off the tops in order to scoop every ounce of that delicious starchy pulp. I always have a pot of ice water nearby where I dip the hand that will be holding the potato to keep from burning myself. Once I have the potatoes scooped out, I gradually add about 2 cups of all-purpose flour and a few teaspoons of sea or kosher salt. I end up kneading this on a stainless table for about 10 minutes and add enough flour so the dough stands up and holds it shape, so it is similar to bread dough. Once the dough is firm, I roll it into thin uniform logs about as thick as my thumbs. Using a knife, held at a slight angle, I cut the log every ? inch or so, depending upon how big I want my gnocchi to be. I then gently drag each gnocchi onto a floured fork allowing the tines to make indents in the pasta. The indents will allow my sauce to collect and stick to the pasta at service. I then store the gnocchi on a floured sheet pan and refrigerate overnight. The next day, I cook the gnocchi in simmering, not boiling, 190-degree water, until they float to the top of the pot. This makes enough gnocchi for about 12 people, or 4 Avernas. Any sauce will compliment these potato babies but my favorites are Basil Pesto Genovese, Bolognese meat sauce or just a simple quick made fresh tomato sauce.

Knives are a cook’s best friend. Whether you are a professional chef, or a home enthusiast, a good sharp knife can either allow you to prepare food efficiently and safely, or be a deadly weapon.  It sounds crazy, but a dull knife is much more dangerous than a well cared for sharpened one. If you’re shopping for a knife, look for the tang, or end of the blade that attaches to the handle to run throughout the entire length of the knife. It should also be riveted in several places.  A high carbon stainless steel or forged carbon knife is recommended, because it will hold an edge, or remain sharp longer. Sharpening a knife with an electric sharpener if not done properly can really shorten the life span of a good knife.  You must hold the knife, while inserting it in the sharpener at just the right angle, or you will actually dull the knife, flattening it’s surface... I give my knives a quick sharpen by using a steel.  You have probably seen these in the stores and might even own one. Its a long metal or ceramic stick that you draw the knife against at a 20 degree angle, the blade becomes renewed after a few passes and will appear sharper than ever.

This is it...it's here....but it won't last very long.

Late August was always an anxious time for me, it marked the end of childhhod summer recklessness, staying up late at night, playing oustide until way past dark, hot box with my friends (and later with my sons), the ice crream truck, grilled foods, and not having to do homework. But, late August also means that the summer harvest is here.

The local farmers markets in New Haven can be  slightly underwheling especially when you compare them to the New York markets or even the Santa Monica farmers market. But, we are a small community, and our local farmers bust their butts planting, tending to and now, picking and selling the fruits of their labor. This is a great time to get out, support our local growers and benefit from the beautiful fresh fruit CT soil provides.

Check out cityseed.org to get a listing of the  local New Haven Farmers Markets before well... before we are scraping frost off of our windshields.

Hummus seems to be sticking around longer than I first expected. Once, an appetizer found only in Greek diners or Lebanese restaurants, hummus has found a way to become mainstream in the US. Grocers now offer more then a handful of flavors and brands of Hummus but making it fresh is really simple and can prepared in a food processor in about 5 minutes or less. I like to use dried garbanzo beans, or chickpeas, which do require soaking overnight starting out in hot water. Canned garbanzos are processed with salt and disodium EDTA to promote color retention. So…that is why I like to use dried garbanzos in place of canned. The trick is to soak them long enough to get them fully tender. Once I’ve soaked about 2 cups of dried beans in hot water for at least 12 hours, I drain them and place them in a food processor. Quickly I’ll add about 2 ounces of fresh lemon juice, 3 cloves of fresh minced garlic, and 4 tablespoons of tahini, a paste made from hulled sesame seeds. I pulse this for about 45 to 60 seconds or until the mixture is smooth and without lumps. I then add about ? to ? cup of good green virgin olive oil along with sea salt while the food processor is running. A good hummus should be able stand up on its own on a spoon when turned upside down. I serve my hummus with small triangles of pita, sprayed with non-stick vegetable spray and toasted in a 300 oven for about 15 minutes. For a healthier appetizer, serve a bowl of hummus, topped tableside with a drizzle of fresh olive oil along with sliced cucumbers, carrots and cherry tomatoes. Although a classic hummus is my favorite, you can flavor hummus with red pepper, artichokes, fresh herbs, or aromatics such as caramelized onions. I’ve read recipes that use edamame, or soybeans in place of chickpeas. Hummus is delicious, high in iron, vitamin C, protein and fiber.