Wednesday, October 21, 2020

Gnocchi with deconstructed pesto and mushrooms


This sauce is all about the taste of pesto, but there's lots of texture when you don't blend the pesto together. I like the way the texture works with the mushrooms and onions in this recipe. I served this with gnocchi, but it would be equally good with pasta. 

Ingredients: 

1 Tbs butter
12 ounces cremini mushrooms, sliced
1/2 cup vertically sliced onion
1 clove garlic, minced
1/2 cup chicken stock
1/2 cup fresh basil leaves, finely chopped
1/4 cup fresh parsley leaves, finely chopped
1/4 cup grated Parmesan cheese
2 Tbs pine nuts
1 16 oz package of gnocchi

Directions: 

Heat butter over medium heat in a non stick pan. Add the mushrooms, onion, and garlic and cook until the mushrooms begin to give up their moisture and the onions turn translucent, about 5 minutes. Turn the heat to a low simmer. Add the chicken stock, along with half of the basil and parsley and continue to cook. Cook the gnocchi according to package directions. Drain, then add the gnocchi to the mushroom mixture. 
To serve, spoon up the gnocchi, top with some of the parmesan and pine nuts. 

Serves 4 


Stealthy Cooking Tip: This has all the taste of pesto, and could certainly be made with a pesto sauce with the simple addition of mushrooms and onions. To make this a complete meal, just add a green salad. 

Saturday, August 29, 2020

Limoncello

I thought limoncello would use lots of my lemons, but at this time of year my lemons are so large that I only used five to make my batch of limoncello. This recipe only uses the lemon peel or zest, so there's lots of juice left to make lemonade.

Ingredients:

2- 750 ml bottle Vodka
1 cup of lemon peel, from 5 very large or 12 small lemons
4 cups sugar
5 cups water

Directions:

Wash the lemons, using a vegetable scrubber to make sure the skin is very clean. Use a vegetable peeler to peel the zest from the lemons. Use only the yellow part of the zest. The white part, also called the pith, is bitter. Pour the vodka and the cup of lemon peel into a large glass container. Set aside in a cool place for 1 month. The vodka will turn a nice yellow color during this time. Make a simple syrup by stirring the sugar and water together in a saucepan and bringing to a simmer. Let simmer until the sugar is completely dissolved, about 5 minutes. Cook, then add the syrup to the vodka and lemon peel mixture, along with the second bottle of vodka. Let sit another month. Strain the lemon peel from the vodka mixture. You've now got limoncello! Keep the limoncello in the refrigerator or freezer and drink very cold.


Stealthy Cooking Tip: I like to use a vodka that I already like to drink. My personal favorites are Reyka and Stolichnaya. However, use any kind that you like!