Garden Fresh Spaghetti

During a recent visit to the bookstore, I picked up Alone in the Kitchen with an Eggplant. The book features a collection of short essays (which end with recipes) about cooking and eating alone.

One of the first essays I read in the book was by Amanda Hesser. She talked through the meal she made herself one night when her significant other was out of the house. She made a beautiful point about the fact that we often don't cook well for ourselves when we cook only for ourselves. I've definitely gotten home to an empty house and thrown a microwave dinner in more times than I can count. And that's a little funny, if you think about it, since I am obsessed with food and cooking. 

Hesser made a point that cooking a great meal for just you is a way of respecting yourself. I like this logic a lot, and so today I'm offering up a recipe that is meant only for one person (though obviously you can double it if you like) and that capitalizes on the best your garden or green market currently has to offer.

My mother taught me this combination after plucking fresh tomatoes and basil from her garden one day this summer, and mincing some garlic she'd picked up from the green market earlier that day. It is the epitome of fresh comfort food. (Note, do remove the skins from the tomatoes--it's a neat trick to learn, especially because skinless tomatoes produce a sweeter sauce, with no bitter taste coming in from the skins.)

Garden Fresh Spaghetti

By Alexandra Rogers

Ingredients

2 Tablespoons extra virgin olive oil

4 plum or roma tomatoes, skins removed

3-4 cloves of garlic, minced

1/3 cup roughly minced basil

1 serving of your favorite type of spaghetti noodle (usually 1/8 the box)

salt to taste

grated parmesan cheese (optional)

Recipe

Bring water to boil in a medium pot. Once water is boiling, add in spaghetti and cook for several minutes, until it has reached your desired consistency. Pour pasta into a colander to drain the water and set aside.

Roughly dice the skinless tomatoes. 

Heat extra virgin olive oil in a medium chef's pan, over medium/medium-high heat. Once the oil is hot, add minced garlic and cook for 2 minutes. Then, add the diced tomatoes and stir to combine. Cook tomatoes and garlic together for about 3 minutes. Add the cooked spaghetti noodles (I used capellini) and stir to coat pasta in tomato sauce. Add minced basil and salt to taste. If using parmesan, add before serving.

Serves 1.

Mixed Greens Salad with Apples, Grapes, Bleu Cheese and Candied Pecans

I must admit, I have never been a salad person. I didn't eat them growing up. I didn't eat them in college, when my more conscientious female friends chose them for lunch over say, a burger and fries. It wasn't because I had something against healthy food. It's just...well...up until I was about 21, I had never met a salad whose butt I could not kick. In the culinary sense. (Excuse the language.)

But then, my friends, I began to discover that salads can be a lot more than washed out lettuce and cucumber slices floating in ranch dressing. (You know what I'm talking about. It was at the end of the hot lunch line.) This salad, in particular, has changed my feelings about leafy greens for lunch. It is a serious flavor explosion; the vinaigrette and bleu cheese provide tart flavors, and the grapes and candied pecans provide two different types of sweet. The texture varies, with crunchy apples and candied pecans meeting soft mixed greens from bite to bite. People, this is salad heaven. Just make it. It is very, very good. And, with a nod to the theme of this year's National Nutrition Month, it is also very colorful.

 

Mixed Greens Salad with Apple, Grapes, Bleu Cheese and Candied Pecans

By Alexandra Rogers

Ingredients

Salad

1 bag of mixed greens (I prefer the baby spring mix), washed and dried

1 cup of red grapes, washed 

2 fuji apples, cut into 1/2"-1" cubes

3/4 cup bleu cheese crumbles (a 4 oz. package gives you a little less, but that'll be more than enough)

1 cup Candied Pecans 

Apple Cider Vinaigrette

1/4 cup Apple Cider Vinegar

1/4 cup + 2 Tablespoons Tablespoons Olive Oil

1 teaspoon mustard (the good, grainy stuff is best)

a dash of salt

a dash of pepper

Recipe

In a large bowl, mix grapes, cubed apples, bleu cheese crumbles and mixed greens together.

In a small Tupperware container or lidded jar, mix vinaigrette ingredients together. Make a "lazy man's emulsion" by covering the container and shaking vigorously until combined. 

Toss the salad with just enough of the vinaigrette to lightly coat. Add candied pecans and mix. You will probably have some vinaigrette left over. Serve immediately. Serves 5-6

*As a side note, the ingredients keep fairly well for a few days (the apples brown unless you spritz them with lemon juice when you cut them), but if you're making it on a Sunday and having it for lunch on Monday, then don't put the dressing or candied pecans on until the day you're eating it.

White Bean and Kale Soup

Hold it right there, readers. Don't go anywhere. I know the mere sight of kale might send some people running, but I promise you: I would never dream of giving you a recipe that didn't taste delicious. But, kale? You say. Yes, Kale, I say. 

I understand your hesitation. My relationship with Kale wasn't exactly love at first sight. My mother often forced  encouraged me to eat kale, and I wasn't keen on it. But now, because of this recipe, I'm madly in love with Kale. (It's true.) Give me a few minutes of your time, and I'm sure you will be, too. My kale-paradigm-shift happened one afternoon at the coffee shop across the street. Feeling guilty for a particularly indulgent blog post, I ordered Kale and White Bean soup for lunch. It was, after all, the healthiest option on the menu. Much to my surprise, it was light, delicious and full of flavor, with none of the bitterness I remembered from the kale of lunches past. The soup had a slightly salty broth and the kale had softened from boiling in the soup. The white beans added some much needed texture to the mix. 

As I was enjoying this fabulous soup, I remembered some things I'd been told by various kale-lovers. Kale is good  great for you. It is a source of Protein and Dietary Fiber and it's low in Saturated Fat and very low in Cholesterol. On top of all that, it contains great vitamins. Oh, also, it contains anti-oxidants and is considered an anti-inflammatory. For more on the awesomeness of Kale, go here. Or, just make the recipe I've posted here. 

White Bean and Kale Soup

By Alexandra Rogers 

Ingredients

1-2 Tablespoons coconut oil

1 cup diced yellow onion (about 1 small-medium onion will do)

2 medium garlic cloves, minced
2 cups kale leaves, torn into small pieces
1 1/2 cups great northern/white beans *use beans from a can, here, not dried beans*
3 cups low sodium vegetable broth
2 cups water
1 teaspoon salt (to taste)

parmesan cheese rind (optional)

Recipe

In a medium or large pot, heat coconut oil over medium-high heat. Add onions, stirring once to coat with oil, cover and reduce heat to medium. Let the onions sweat for about 3 minutes, then add minced garlic. Cook for 2-3 more minutes, until garlic is fragrant but softened, and onions are tender and browning. 


In a separate bowl (or large liquid measuring cup) mix together vegetable broth and water. Pour about 1/4 cup broth mixture into the hot pot containing the onions, and scrape the brown bits off the bottom of the pan. Do this twice. This process is called deglazing the pan. Add the rest of the broth mixture and bring to a boil. At this point, add the rind, if you're using it.


Once the broth, onions and garlic are boiling, add kale leaves. Cover and boil for 10 minutes. 


After 10 minutes, add salt to taste. Then, add the beans and boil, covered, for 5 minutes. Add a crack or two of pepper, stir and serve. Makes 5-6 servings of healthy, delicious soup.

{Living Vicariously} Culinary Student & Food Writer: Marcelle Richards

Marcelle trained me in fine-dining service, during one of my first weeks as a waitress at Fresco, in Madison, WI. Although we were front-of-house employees, both of us far preferred hanging out in the kitchen whenever we got a spare moment. We would talk about food and writing, and daydream about culinary school. 


I've visited and toured a few culinary schools, and each time my culinary dreams become stronger. Smelling the scent of parsley or the pungent sting of garlic as the knife hits it, while students are simply preparing their Mise En Place, is overwhelming for me. It make me want to drop everything I currently own, cross out everything sitting on my calendar, and jump into a chef's jacket and houndstooth pants. I dream of the day when I'll have to say, "Yes, Chef!" I literally ached to be in Paris when I read Kathleen Flinn's The Sharper Your Knife The Less You Cry (great read, by the way). But, like many foodies I talk to, I hesitate to take the plunge. I've made a firm decision that I will be taking the plunge after graduating with my Masters degree, but it has taken me a long time (and a lot of living vicariously) to get there. 


Marcelle is a few steps ahead of me, and is already pursuing her culinary school dream, at  Madison Area Technical College, Marcelle publishes recipes and other writings in The Isthmus, and contributes community-focused pieces to Our Lives Magazine. Her food blog, Gastropacalypse Test Kitchen, offers unique recipes--often with a bit of fusion flavoring--and is one of my favorite sources of inspiration. Her recipe for Buffalo Mac & Cheese is included below.

Culinary school is something a lot of foodies dream of and wonder about, myself included, so I wanted to give you all a chance to live vicariously through a real-life culinary student and food writer. Next week, I'll post a video with footage of Marcelle in culinary school and a one-on-one interview. For now, here's a creative and delightful recipe from her blog.

Buffalo Mac n’ Cheese
By Marcelle Richards of Gastropacalypse Test Kitchen
Ingredients
1.5 lb pasta (macaroni, or your favorite variety)
3 c. half and half
2 eggs
1 lb gorgonzola
24 oz cream cheese, softened
1 lb buffalo mozzarella (cube half, cut other half into rounds 1/4″ thick)
8 oz Buffalo Jack, shredded
salt to taste
dash paprika and cayenne
Buffalo sauce:
3 sticks butter, melted
8 oz. Louisiana hot sauce

Recipe
Pre-heat oven to 375 degress. Parboil pasta (aboot 4 minutes, not quite al dente). Make buffalo sauce by melting butter and mixing in hot sauce. Blend cream cheese withabout 3/4 of the buffalo sauce. Reserve rest of sauce to spread on top of mac n’ cheese.
Beat eggs, stir in half and half, blend in cream cheese mixture. Stir in cubed mozzarella and jack. Combine cheese mixture with pasta in a casserole dish or cast iron skillet. Salt to taste and sprinkle top with paprika and cayenne. Spread remaining half of mozzarella (rounds) on top of pasta, cover top with remaining buffalo sauce.
Bake until bubbly and slightly crusted, about 40 min.

*See the original recipe posting, and related quip here.

Avocado BLT Sandwiches

Have you ever packed a lunch that you actively look forward to eating? I have. At some point. A long time ago. These days, because of my over-flowing planner, lunchtime has changed for the worse. Last week, when I got to the grocery-store checkout line, my cart was full of frozen microwave meals and coffee. 

"Oh the shame," I thought. "I hope nobody here knows I'm a food blogger."

See, I'm a food blogger because I adore finding exciting new combinations, or twists on comfortable stand-bys, and sharing them with the world. I love taking pictures of beautiful textures and especially enjoy savoring the end results. And, I'm a food blogger because I love food. But here's the thing. I'm also a graduate student. We graduate students have a passionate love affair going on with caffeine, and sometimes our research, but don't have time for extravagant or expensive lunches (or dinners, or breakfasts). 

My week of frozen lunches had left me in identity-crisis mode. There is only so much frozen marinara sauce a girl can eat. Then, I remembered the avocado BLT. This is one enchanting sandwich. I first had it when my friend Andrew, an inventive cook, brought us a picnic lunch on the beach. Since it was summertime in NYC, my friends and I followed these up with some Mister Softee ice cream cones and a dip in the ocean. Here in Wisconsin, in February, I followed this sandwich up with...homework. And you know what? That avocado BLT still managed to provide me with a  refreshing break from reality. 

I don't know about you, but I can get lost in the texture of an avocado. Or the salty crunch of a perfect piece of bacon, accompanied by warm, garlic toast. Since I'm assuming some of you out there might also have limited time and a limited tolerance for frozen meals, I wanted to share this recipe with you. This sandwich is the perfect break in an overcrowded day, and having it packed away in your bag, waiting for lunchtime is...well, perfection.

Avocado BLT Sandwiches
By Alexandra Rogers


Ingredients
4-6 strips bacon
1/2 cup fresh spinach leaves
1 small-medium tomato, sliced
1 avocado, sliced
1 clove of garlic, sliced in half
4 slices of bread* 
a tiny bit of butter or mayonnaise (enough to spread very lightly over the bread

*I used the delicious homemade bread in my freezer. Gotta love having a bread-baker for a boyfriend

Recipe
Line a sided baking sheet with aluminum foil. Place bacon strips on the aluminum foil, giving each its own space, and put in a cold oven. Set oven to 400 degrees Fahrenheit and bake for about 25 minutes or until bacon is crispy but not burnt. When bacon is done, use paper towels to soak up grease on bacon.


Toast bread slices. Rub the cut side of the garlic clove on one side of each piece of bread. (This is easy if you spear half of the garlic clove with a fork--cut side exposed. Do not let the tongs go all the way through the garlic clove and use the fork to glide garlic over toasted bread.) The garlic bread sides will be the inside of the sandwich. 


Lightly spread the insides of the sandwich with butter or mayonnaise (your choice), and cover one slice of toast with fresh spinach leaves. Layer 1-2 tomato slices on top of the spinach. Top the tomato slices with 2-3 strips of bacon, and top the bacon with 2-3 slices of avocado. Top it all off with your second slice of bread, cut in half and serve! (I know these proportions are a little up in the air, but really these all depend on what you like, so use what looks good.) Makes 2 sandwiches.

Open Faced Provolone Sandwiches

There is something inspiring about a fresh baguette. This weekend, I finally had a chance to try Batch Bakehouse, a new bakery in Madison. We bought two muffins and a baguette, still warm from the oven. I felt especially excited, since it is the dead of winter here and I think warm bread is especially charming and comforting in the dead of winter.

You know what's even more charming and comforting in the dead of winter? A hot toddy. A snow day.  Open faced sandwiches, with provolone cheese and roasted tomatoes, served straight from the oven. 

I know it's predictable that I--a Wisconsin girl--think that cold winter days are best paired with warm, cheesy sandwiches. But, can you really disagree?

Open Faced Provolone Sandwiches

Alexandra Rogers

Ingredients

1/2 cup olive oil

1/8 cup balsamic vinegar

1 teaspoon mustard

2 cloves garlic, crushed or finely minced

1/2 of a french baguette

1 ripe tomato, sliced 1/4" thin

4 slices provolone cheese

Italian seasoning (or dried basil and oregano)

pepper

Recipe

Preheat oven to 400 degrees Fahrenheit. 

In a small tupperware container or bottle, combine the olive oil, balsamic vinegar, mustard, garlic and a dash of pepper. Shake vigorously to combine and set aside.

Slice the french baguette in half lengthwise and cut into sandwich portions--I'd recommend approximately 6 inches per sandwich but if you're serving this as one in a series of hors d' oeuvres, cut them smaller. Brush the bread lightly with your balsamic vinaigrette, making sure to get some of the garlic pieces in. Then, layer the bread with provolone cheese and tomato. Drizzle with the vinaigrette and sprinkle lightly with italian seasoning or similar dried herbs. 

Place the sandwiches on a baking sheet with sides, and put in the oven. Bake on the second rack of the oven for 10-12 minutes, until cheese is melted and tomatoes have softened. Then, broil on high heat for approximately 1 minute, or until cheese is bubbly and golden brown. 

You'll have vinaigrette and 1/2 a baguette left over, so make it early in the week and then...make it again!  When you slip and slide the whole way home, it is so nice to know there is a warm, cheesy, sandwich waiting for you.

Makes 2 sandwich servings or 4-6 appetizer servings.

Goat Cheese and Prosciutto Strata

Alright. I'm going to break even with you. This isn't a diet blog. It just can't be. There are too many delightful recipes that use whole milk and butter and goat cheese, and...well, I would feel wrong keeping them to myself. So, just stick by the *everything in moderation* motto, or spend your cookbook reading time on the elliptical, as I am known to do from time to time. This strata is worth it.

My boyfriend's mother found this recipe and kindly shared it with me. The best part about this recipe (besides its rich flavor) is the fact that you can make most of it the night before--in fact, you should. You can pull it out the morning of your brunch, pop it in the oven and enjoy time with your guests, instead of slaving away in the kitchen and missing the whole party. Did I mention it is divine? 

Goat Cheese and Prosciutto Strata

From Bon Appetit, December 2003

Ingredients

18 slices thick white bread (I use Italian bread)

6 ounces prosciutto, sliced thin

8 ounces goat cheese

4 ounces provolone

1/4 chopped green onions

6 tablespoons thinly sliced fresh basil

5 large eggs

2 cups whole milk

1 Tablespoon Dijon mustard

1/2 teaspoon salt

3 Tablespoons butter

Recipe

Preheat oven to 350 degrees Fahrenheit. If you are letting the strata sit overnight, obviously save this step until morning.

Crumble goat cheese and shred or tear provolone. Cut all crusts off of the bread. Arrange a layer of bread in a 13x9x2-inch glass baking dish. Evenly spread half of the cheese, onions, basil and prosciutto over the bread layer. On top of this, place another bread layer. Top the second bread layer with the remaining cheese, prosciutto, basil and onions. Cut the rest of the bread into 1/4-inch cubes, and sprinkle the cubes over the top. 

In another bowl, mix eggs, milk, mustard and salt together in a medium bowl. Use a whisk and be sure to break up the yolks and evenly distribute the mustard and salt. Pour the egg mixture into the glass baking dish, making sure to distribute evenly. Use a spatula to press down on the top of bread cubes, making sure they soak up the egg mixture. Melt the butter and drizzle over top.

At this point, you can cover and refrigerate the strata overnight (or for a few hours). Or, if you're serving the strata the same day you make it, let it sit for at least 30 minutes so the bread layers have time to absorb the egg mixture. 

Place the strata in an oven preheated to 350 degrees Fahrenheit. If you refrigerated the strata overnight, bring it to room temperature before popping it in the oven. Cook, uncovered, for about an hour--until the center is set. Remove from oven and preheat broiler. Put the strata under the broiler until the top is golden, this should take 30 seconds to 1 minute. Cut into squares and serve.  Serves 9. 

Beef Stroganoff

Word has it, Beef Stroganoff was invented in the 1890's but gained real popularity in the U.S.A. in the 1950's. This may explain why you remember it as something you've only had at Grandma's house. But you should not stop reading. Here's why:

I understand that sometimes the meals at Grandma's house consisted of jello salad and other...nightmares. (Grandma, if you're reading, that isn't a reference to you personally. I promise.) This dish, however, is a classic and it deserves some real attention. It has been created from gourmet, imported ingredients in one rendition and from a Campbell's soup can in others. This is a meal that has stood the test of time, surviving through varying tastes and budgets. There has got to be a reason.

There is. It has survived all this time because it tastes really, really good. Earthy baby bella mushrooms compliment each bite of good quality beef, and a slightly tangy sauce is balanced by the creaminess of the overall dish. When combined with fettuccine pasta, or better yet, homemade fettuccine, the results are seriously mouth watering. Even if you are not a meat lover, this dish will please you and your crowd. The fact that it seems an impressive, gourmet feat, but actually takes only a little planning and effort...well, that is just an added bonus. 

Beef Stroganoff
Adapted from Simply Recipes Beef Stroganoff


Ingredients
Pam Canola Oil
3 Tablespoons unsalted butter
1 pound of 1-inch thick top sirloin or tenderloin, cut into 2 1/2" long strips (freeze for 1-2 hours prior to cutting for ease in slicing thin), bring to room temperature prior to searing meat
1/3 cup minced shallots
1/2 pound cremini mushrooms, sliced (these are also known as baby bella mushrooms)
salt & pepper to taste
1/8 teaspoon nutmeg
1/2 teaspoon dry tarragon or 2 teaspoons of chopped fresh tarragon
1/4 cup dry white wine (can substitute with shot of cognac, brandy, or vermouth)
1 1/2 teaspoons beef bouillon granules
1/4 cup creme fraiche (at room temperature, can substitute sour cream)
1/4 cup sour cream (at room temperature)


Recipe
Heat a large cast iron skillet over medium heat. Spray the cast iron pan with canola oil and melt 2 Tbsp. of butter. Increase the heat to high/med-high and add the strips of beef--they should sizzle (loudly) as they hit the pan. Be careful not to overcrowd the pan here. The beef strips should have adequate space to cook, for optimal cooking--see the photo above for a visual cue. Immediately salt and pepper the beef in the pan. Once the first side of the meat has browned, flip and season and cook evenly on the second side. Be careful not to overcook the meat, and remember that the meat will carry-over cook a bit after you take it out of the pan. As this recipe calls for a large amount of beef, you should work in batches. Place cooked beef in a bowl (covered with aluminum foil) and set aside.


Keeping the cast iron skillet on the stove, reduce the heat to medium. Add your minced shallots and cook for a minute or two. Add the softened shallots to your reserved meat bowl and set aside.


Now, melt another 1 Tbsp. of butter in your cast iron skillet. Increase the heat to medium high and add the mushrooms and do not add salt. Cook the mushrooms for about 4 minutes, to until they soften a bit and become fragrant. Add the nutmeg and tarragon to the mushrooms during this step, sprinkling evenly over the whole pan. 


Reduce the heat to low and add the beef bouillon and then the wine. Add the creme fraiche and sour cream (or sour cream, if that is all you are using), and mix everything together well. Careful, here, not to let the mixture come to a simmer or a boil, as you are now working with milk products. We all know what happens when we bring milk to a boil, right? (The answer is, generally, bad things. Things like curdling.) Stir in the reserved shallots and beef and add salt and pepper to taste. 


Serve your beef stroganoff immediately, over fettuccine noodles. Serves 4. 

The BEST Roast Turkey Ever (Happy Thanksgiving!)

Last week, I had the pleasure of hearing Anthony Bourdain speak about his adventures in food and travel. One thing he said has been stuck in my mind ever since: cooking is a way to communicate. This gets at the heart of why I love food. My family and my friends have always communicated this way--from the time I was young, the cure for the common cold was generally leek and potato soup. And, of course, my first care package for a college apartment was a box that included flour, sugar, chocolate chips and really quality vanilla extract.

On that note, my boyfriend and I got together with some of our friends this weekend to celebrate Thanksgiving together, a bit early. I figured it would be a great opportunity to spend time with everybody and prep sides to share with you on this blog. However, I came down with a bit of the flu and ended up only doing some prep work (chopping ingredients for the stuffing) and then taking a nap for the rest of the day in my friend's bed... 

And so, without further ado, I offer up a recipe for the best turkey I have ever had. My CRT, a turkey-making expert (who also completed all of my other recipes and took photos for me while I was sick), followed Alton Brown's recipe, except he did not brine the bird beforehand and he let the internal temperature get up to 171 degrees Fahrenheit, rather than 161. This produced an incredibly juicy and flavorful bird, and the end product was Norman Rockwell-style beautiful (but we didn't pause for long enough before eating it to get a picture.) So, here is the turkey in prep:

Alongside the turkey, we opted for homemade cranberry sauce. Another thanksgiving favorite, baby Brussels Sprouts, is on the menu for later this week. Please enjoy and have a healthy and happy holiday.

Butternut Squash Gnocchi (madness)

I used to think gnocchi was a tasteless and a little bit disgusting. Little balls of dough in a nondescript sauce? *Shudder* Then I met Chef John Jerabek. On my first day of service at Fresco (in Madison, WI), he taught me how to say the word correctly ("knee-oh-key"). He also taught me that if you oven dry ricotta cheese and put it in the gnocchi dough, what once were little, tasteless, lumps of pasta become individual bursts of flavor. 

So began my love affair with gnocchi.

I've been thinking about making butternut squash gnocchi for almost a solid month now, since I first tried Chef Jerabek's latest version of gnocchi--butternut gnocchi, tossed in a bleu cheese sauce.

This is a versatile recipe, as once the gnocchi is made, it could be good lightly sauteed in butter (with some vegetables, too) and topped with aged cheddar, or Parmesan. It could be lightly tossed in bleu cheese sauce (recipe forthcoming in another post). It could also be combined with some fresh chèvre and toasted pine nuts--I guarantee nobody would complain about that.

Butternut Squash Gnocchi
Adapted from Hungry Cravings

Ingredients

1/2 of a large butternut squash

1 cup of flour (approximately)

1/2 cup shredded white cheddar or Parmesan cheese

salt and peppr to taste

4 cloves roasted garlic (optional)

more flour for dusting surfaces

Recipe

First, you must roast your squash. Cut the butternut squash in half, lengthwise and place one half open/cut side down on a lightly oiled baking tray. Roast at 400˚F for 30 minutes, flip over and continue to roast for another 45 minutes (or until the squash is very tender and you envision having an easy time pureeing it). Let the squash cool to almost room temperature. 

Peel the squash and puree it in a food processor. If you don't have a food processor and your blender breaks, don't even consider doing what I did--I finely minced the cooked squash (this made a mess), then pushed it through our strainer with the back of a spoon (this made a bigger mess). It took me hours. A food processor is next on my kitchen equipment list! Basically, at the end of all of this, you want butternut squash that looks as though it has been turned into baby food.

Season your puree with salt and pepper, and (if using) roasted garlic, stir this into the mixture until thoroughly mixed in. At this point, once again, make sure your mixture is room temperature. 

Next, add the flour and the cheese and mix together. The dough will feel as though it will fall apart on you at any moment, and it really might (but the end result is truly worth it). 

Prepare a baking sheet with a piece of parchment paper on it, to set your gnocchi-shaped dough on. Portion the dough out and roll into 1/2 inch thick strips. From these strips, cut 1/2 inch chunks. Using the inside of a fork, and lightly squeezing each side of the chunk with your fingers (thumb and middle finger worked best for me), roll the chunk of dough up against the fork until you get the required texture (see photo above). This really isn't required, but the sauce you serve with the gnocchi will settle nicely into the grooves if you do it!

Now, walk away. Let the gnocchi pieces dry for at least one hour and up to two. Come back (maybe after prepping whatever it is you plan to toss with said gnocchi), and cook the gnocchi in a large pot of boiling water (stirring occasionally) for only a few minutes. The gnocchi should float to the top within 3 minutes, and this means that they are done--this is actually a rule of thumb for all fresh pasta. Get the gnocchi out of the pot, saving a bit of the pasta water for any sauces you might make later.

Serve immediately with whatever you'd like, and enjoy. I served ours with mandolin-thin zucchini, a little too much butter, salt, pepper, and a whole lot of Blue Mont Bandaged White Cheddar--aged 13 months. This just goes to show that buying bandaged aged white cheddar is never a mistake

Curry Chicken Salad Sandwich

A good friend of mine ate a peanut butter and jelly sandwich for lunch every day  for at least 8 years straight. And, while I love that classic combo as much as any American school kid, I'm in my twenties and peanut butter and jelly is starting to get old. 

I'd been craving more interesting (but still convenient and totable) lunches for a while in college when my parents took me to New York City to tour the French Culinary Institute as a prospective student. After a day spent observing culinary students (sidenote: amazing experience), the FCI treated my parents and I to a delightful lunch at L'Ecole, the school's restaurant. One of the many amazing things served was a curried chicken salad sandwich, with avocados. I thought about that meal for years, and the sandwich never left my mind. 

I recreated it (quite successfully, if I do say so myself) a few months ago and it seems to be a hit. So, I thought I'd share it with you!

Curry Chicken Salad Sandwich

Alexandra Rogers

Ingredients:

2 boneless skinless chicken breasts

1 ripe, ready-to-eat, avocado

2 slices of good, whole-grain bread

1 clove of garlic

3/4 cup non-fat (or low-fat) plain yogurt

1 Tablespoon + 2 teaspoons curry powder

1/2 teaspoon ground coriander

salt & pepper (I used about 1/4 tsp of each)

1/4 teaspoon cayenne pepper (optional, if you like it spicy)

a hand full of finely chopped cashews (optional, if you like a bit of crunch)

Recipe:

Place chicken breasts in a pot they fit somewhat snugly in and cover with warm water (cover with about 1" of water). Bring the liquid to a boil and reduce to a slight simmer (leave the lid slightly ajar) and cook this way for 10 minutes. Turn off the heat and let sit for about 10 minutes. Quite frankly, if you mess this step up and the chicken boils for a couple minutes longer than it should, it really isn't the end of the world. Remove the chicken breasts and allow to cool to room temperature.

Meanwhile, mix the yogurt and spices together in a medium bowl. Shred the chicken breasts with a fork (or with your fingers) and add to the mix. Add the cashews here, if you're using them. The chicken salad will stay good for 3-4 days. 

Toast two slices or your favorite, crusty, bread. Cut one clove of garlic in half and rub (cut side down) the garlic against the warm toast. Place a couple of slices of avocado over the garlic side of the toast and top with the curry chicken salad. Put the other slice of bread on top, cut, and enjoy. Or toss it in a ziploc bag, or wrap it in parchment paper (refrigerate if you're waiting a while to eat it) and pull it out at lunch to make all the other kids (or grad students, or co-workers) jealous.

Makes 2 sandwiches. Enjoy.

Acorn Squash Salad with Orange Vinaigrette

It is officially October. This is the season for football, scarves and leather boots. Another reason to love autumn?  Squash is starting to make an appearance at your local greenmarket, grocery store or neighborhood bodega. Acorn squash (which will cost under $1.00 in most cases) is easy to make but can get a bit boring if you make it the same time each way. The recipe I'm posting today should help you change up the old squash and butter routine (or introduce you to acorn squash, as the case may be). I learned this recipe while working at a dessert lounge one day, from my manager at the time. It is rumored to have been the saving grace of a restaurant on the brink of bankruptcy. After trying the salad, I believed the story. I hope you'll enjoy the crispy squash and refreshing citrus flavors it as much as I do.

Acorn Squash Salad with Orange Vinaigrette

Alexandra Rogers 

Ingredients

{Salad}

1 acorn squash, cut into 1/2" pieces

2 Tablespoons of olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon ground cumin

a dash of cayenne

1/4 cup pistachios or pine nuts (lightly toasted)

4 cups of mixed baby greens

{Orange Vinaigrette}

1/3 cup orange juice

1 tablespoon Dijon mustard

1/4 cup olive or vegetable oil, or a combination

salt and freshly ground black pepper

Recipe

{Salad}

Preheat oven to  350ºF.

Mix the cut up acorn squash, olive oil and spices together in a bowl. Lightly coat all squash pieces and place in a baking pan in one layer (make sure to use a baking pan with edges that prevent the oil from spilling out into the oven during the baking process). Cook for 25 minutes until the squash is easily pierced with a fork. Turn oven from bake to broil and broil squash pieces for about 3 minutes per side, or until the pieces are browned and crispy. Remove squash pieces from oven and lay out on a paper towel lined baking sheet or plate to soak up any extra oil.

Lightly toast pine nuts or pistachio nuts in a small pan on medium heat for about 4-5 minutes. Do not use any oil.

In a serving dish, layer washed and dried mixed baby greens, squash pieces and toasted pistachios (or pine nuts). Serve with Orange Vinaigrette or simply squeeze an orange's juice over the salad. 

{Orange Vinaigrette}

Combine all ingredients in a jar or Tupperware container and shake vigorously. Use as much as you like (I prefer a light amount of dressing, to start) to top the acorn squash salad.