Thanks to Jessica, I now know how to make a successful plate of Gnocchi with Tomato Sauce, but I felt like fiddling about with the recipe. As I was eating it, I noticed that because we used Grape Tomatoes, the sauce was mostly water and skins. I wanted more meat to my sauce, so I chose to use a meatier tomato. Because of their size and shape, they are both easy to peel and easy to seed.
Ingredients (serves 2):
8 Plumb (Roman?) Tomatoes
Olive Oil to coat the pan
3 Cloves Garlic, minced
Red Pepper Flake to Taste
Salt and Pepper
A handful of Basil, chiffonaded... is that how you spell it? Cut into strips.
A pot of boiling water
A bowl of ice water
With a paring knife, cut a verrryyyy shallow X in the top of each tomatoes. You don't want to get into the flesh, just pierce the skin to give it a head start to curl. Drop the tomatoes in the boiling water, and as soon as the skins start to curl, pull them out and drop them in the ice water. When they're cool enough to handle, peel the skin off. Cut the tomatoes in half and squish out the seeds and juices. Chop up the tomatoes some more.
In a saute pan (or skillet... or pot... whatever you've got around.) heat up some olive oil and shake in some Red Pepper Flake. (I hear when you cook Red Pepper Flake a little the flavor is rounder or something.) Fling in the tomatoes, sprinkle salt and pepper, toss in the garlic. Now that you've made a mess by throwing ingredients, clean the stove and let the sauce cook for about 10 minutes. You can actually cook it for however long you want - the longer you cook it, the less "fresh" or acidic it'll taste. So it's all up to you "old fashioned" you'd like your sauce to taste. Throw in the Basil RIGHT before you serve. If you put it in too soon, it'll wilt and lose flavor. If you want to "mount the sauce," (I'm going quotes crazy today, sorry), toss in some buttah and discuss how Rhode Island is neither a road nor and island.
Sunday, May 30, 2010
Saturday, May 29, 2010
Buttermilk Biscuits
The last biscuits sucked. Do not believe what I said at the end of the video, they were bad. Dry, yellow, bluch, yucky, and pheh. Distraught and lost with not a friend in the world, I turned to my savior, Alton Brown. And he saved me. Oh, dear, did he save me.
Ingredients:
2 Cups Flour
4 Teaspoons Baking Powder
1/4 Baking Soda
3/4 Teaspoons Salt
2 Tb Buttah
2 Tb Shortenin'
1 Cup Buttahmilk
Preheat oven to 450 degrees, mix stuff together, roll it out, cut it into rounds, cook for 15 minutes, thank the heavens that Alton Brown was put on this earth.
---
Now I have a jug of buttermilk in the fridge, so I think another Biscuit recipe is in order. Again, this was delicious. The outside was crispy, the inside was a pillowy cloud of delicious... but I have no idea what to do with my jug of buttermilk. So, soon (before June 7th, as that's when the milk expires...) I'm going to try America's Test Kitchen's version. And it'll be a battle to the death. Or to the pain. Five points to anyone who gets that reference.
If anyone has another recipe for me to try, gimme gimme!
Ingredients:
2 Cups Flour
4 Teaspoons Baking Powder
1/4 Baking Soda
3/4 Teaspoons Salt
2 Tb Buttah
2 Tb Shortenin'
1 Cup Buttahmilk
Preheat oven to 450 degrees, mix stuff together, roll it out, cut it into rounds, cook for 15 minutes, thank the heavens that Alton Brown was put on this earth.
---
Now I have a jug of buttermilk in the fridge, so I think another Biscuit recipe is in order. Again, this was delicious. The outside was crispy, the inside was a pillowy cloud of delicious... but I have no idea what to do with my jug of buttermilk. So, soon (before June 7th, as that's when the milk expires...) I'm going to try America's Test Kitchen's version. And it'll be a battle to the death. Or to the pain. Five points to anyone who gets that reference.
If anyone has another recipe for me to try, gimme gimme!
Friday, May 28, 2010
Seitan Teriyaki
Warning: This is, by far, the least organized video I have made. I was completely unprepared. Usually when I cook (even for myself, not just on blogs), I read the recipe enough times that its semi-memorized and I can focus on cooking instead of reading the recipe. But alas, alack, this time I did not.
So, without further ado, here is Seitan Teriyaki, with my guest hippie, Cheryl! (Yes, there are two vegetarian hippies in my life. More cow for me.)
For those who could not follow that (which is probably everyone except for Cheryl and I) here is the recipe.
Sauce:
1/2 Cup Soy Sauce
1/3 Cup Brown Sugar
1/4 Cup plus 1 Tb Rice Vinegar
1/4 Cup Water
1 inch Ginger, grated
Zest and Juice of 1/2 Orange
Other stuff:
8 Oz Seitan
10 ish stalks Broccolini
2 Cloves Garlic, minced
Sesame Oil (to cook in)
Combine saucey things and put on the stove to boil for about 20 minutes. Stir fry the Seitan in Sesame Oil and set aside. Stir fry the Broccolini and Garlic. Put everything back together and TADA! Seitan Teriyaki. Serve with rice, if that tickles you. It tickled me.
See? Not so hard. Most stir fries are like that - cook things, add sauce, eat.
PS - Original recipe was found at Vegan Yum Yum
So, without further ado, here is Seitan Teriyaki, with my guest hippie, Cheryl! (Yes, there are two vegetarian hippies in my life. More cow for me.)
For those who could not follow that (which is probably everyone except for Cheryl and I) here is the recipe.
Sauce:
1/2 Cup Soy Sauce
1/3 Cup Brown Sugar
1/4 Cup plus 1 Tb Rice Vinegar
1/4 Cup Water
1 inch Ginger, grated
Zest and Juice of 1/2 Orange
Other stuff:
8 Oz Seitan
10 ish stalks Broccolini
2 Cloves Garlic, minced
Sesame Oil (to cook in)
Combine saucey things and put on the stove to boil for about 20 minutes. Stir fry the Seitan in Sesame Oil and set aside. Stir fry the Broccolini and Garlic. Put everything back together and TADA! Seitan Teriyaki. Serve with rice, if that tickles you. It tickled me.
See? Not so hard. Most stir fries are like that - cook things, add sauce, eat.
PS - Original recipe was found at Vegan Yum Yum
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