Sunday, November 16, 2008

Italian Dressing, Old School...

So I haven't actually made this yet, but it is sitting on a post it in my room, and no doubt going to be lost soon.

Dad's Italian Dressing
  • 2 cups good quality extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 3 shallots, finely diced
  • 1 head of garlic, finely minced (salt on garlic)
  • Bunch of basil
  • bunch of thyme
  • 1/2 bunch Italian parsley
1. Sautee Shallots and Garlic in medium pan until translucent. Add Herbs. Cook for 5 minutes. Let Cool. Add Salt & pepper to taste. Add herbs to balsamic vinegar. whisk vinegar and herbs while adding olive oil slowly.

If this is the recipe my dad use to make it is literally the best italian dressing EVER. I'm hoping when I go home over winter break or when my financial situation is more lucrative I can make this.

Tuesday, November 11, 2008

Apologies & Gnocchi

Sorry I haven't been around. With the Fiance leaving for Japan and now closing in on the last month of school things have gotten busy. Tonight I decided to break away from Statistics and make some Gnocchi

Gnocchi with Butter Thyme Sauce

For Butter Sauce

1.5 cup butter
1 tsp fresh thyme leaves

For Gnocchi
1 Russet 1 lb potato (I only had Yukon Gold)
1/2 tsp salt
1/4 tsp black pepper
1 egg, beaten
1/4 cup flour
1/4 cup shaved Pecorino Romano
(I had Parmesan romano)


Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. For whatever reasom my Gnocchi was really sticky so they did not turn out as nicely as Gianda's did.

Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.

OVERALL: Very good. I had some problems with the dough. Gnocchi is VERY filling. It's not my favorite thing to eat either, but I was in the mood. Good flavor and great recipe.