Sweet Potato Gnocchi with Roasted Brussel Sprouts and Walnuts

I`m not going to lie, this was time consuming and not something to make after work, unless you are used to this, have help, or are a glutton for punishment. It took about an 75-90 minutes, all active time. What saved me was that the husband and I did this together. He was more precise with the gnocchi than I was, but they both turned out the same, luckily. And it was really really good, even though I admit to feeling like this might be a total fail at the time of making it. I think that was my lazy talking on that one. Try it, but have some time on hand.

I took this recipe as a base, and tweaked it knowing that roasting the brussel sprouts and adding roasted garlic would work well. It did.


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Sweet Potato Gnocchi Part 1

Ok, so I am still sick/sick again. I don’t get it – a month of having a cold? Who has that? According to the doctor, apparently everyone. Stupid and there is nothing that can be done. By Sunday I was so wrecked and stuffed up that we didn’t bother to drink the ’93 Reserve Veuve Clicquot that we have been holding and needs to be drank, like now. No point, I prolly could not taste it anyhow. Yesterday we went to a daytime party where I sat kinda dazed and unable to hold conversation for a couple hours before leaving. Then fell asleep sitting upright on the couch.

As an aside, if I had a brain, I would have bought Complete: The Smiths Deluxe Boxset  for myself, or at least asked the husband to get it for me, though I think he would have balked at the price and the fact that we have no more room for the vinyl.  I am just staring at the purchase page longingly every so often, then flipping away trying not to pull the trigger, really only because I only really want all the cover art that comes with it, I already most of the other stuff that it comes with.  But I want the cover art and the set and everything. Oh well, who knows what I may do being a compulsive shopper and all.

Back to the point.

I woke up and made the gnocchi with the husband for later in the week to go with roasted brussel sprouts.


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On Deck and Edible Gifting: Infused Vodkas & Extra Virgin Hot Chili Oil

I`m combining posts cuz I am lazy and at home at the moment. It was a ridiculous day for me since the office closed for holiday at 2, I didn`t get there until 10:45 and I had a meeting off site with my board chair at noon, so I only really went in to grab the stuff for our meeting and was at work for a grand total of 75 minutes. Ok, so yeah, I did go to work late, but even if I got there at 10, I would have only been there for like, 100 minutes, so, yeah, dumb.

Anyhoo, this year I did all foodstuffs for gifts, some were my favorites products with recipe cards and some stuff I made. Here are a few things.

I started with a Rosemary-Meyer Lemon Vodka. It became on it`s own, pretty close to a limoncello, but without the simple syrup – it`s pretty sweet naturally and became a bit more viscous, like a liqueur, but go ahead and add the simple syrup if you want. This is redonkulously easy.

What I used:

4 -5 Meyer Lemons

2 5 inch sprigs Rosemary

Vodka, I used Stoli, even though my go to is Luksusowa. Whatevs, just use a decent vodka, something you would drink straight or with perrier/soda

A Big Mason Jar, I think it was like 32 OZ

Some bottles for packaging – these from The Container Store are dirt cheap and if you are in Manhattan, they will messenger them to you. Guess how they came to me? Hint, I am lazy and delivery service is my friend.

A funnel

What I did:

Clean the lemons since you are using the whole thing. Slice them all up skins on and all. With the meyer lemons, you don`t have to worry about pith ruining the drink and making it bitter.


Put the lemons in the in the jar, put the rosemary in the jar whole. Pour vodka to the top. Screw the lid on and shake it. Put it in the refrigerator 3 days-up to 2 weeks. It will get more infused the more you leave it in there. Every time you go into the refrigerator to do something, pull out the jar and shake it. Taste it after a few days and see how you like it. I pulled my first batch off after 5 days and bottled it as a gift and left the rest in for another 2 weeks. The the longer infused batch has more color and is more like a liqueur, The early batch was more like a standard infused vodka.

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Roasted Vegetable Pot Pie with Homemade Puff Pastry

I never did an on deck other than the one I emailed myself. This was part of my planning. I used this recipe for a start, and made some changes. It claims to be healthy, and the interior is as it skips the roux, but after making the puff pastry with all that butter, I can`t really say it is for sure. The puff pastry is made by me, that is healthier, right?


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Stuffed Portobello Mushrooms

I think we are now scrapping Bordeaux/Marseilles for Shanghai and Beijing for May!! Eek!

And tonight I am making Stuffed mushrooms and roasted brussel sprouts. I skipped the balsamic that was in my plan, but used the zucchini and onions I cut the other day. Also got rid of some feta that was hanging out.

ZOMG! This is such a plating/ picture fail and it is soooooo effing good. Sad. This is going on rotation. Don’t skip the Sundried tomatoes. Srsly!


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Caramelized Onion, Spinach and Potato Spanish Tortilla

I had this super amazing caramelized onion tortilla in Madrid at Juana la Loca a couple years ago and had to recreate it. My first attempt was a fail. It tasted good, but I had never caramelized onions before and did not realize how much they would shrink. The original recipe is all caramelized onion bound by a bit of egg. I only used 2 onions. Ok, so it was more of a tortilla with caramelized onions instead of a caramelized onion tortilla. It was still good and it was my first time at the caramelized onion rodeo, and luckily I had done a test run fail prior to making it right for my big recreation of Madrid tapas at a subsequent dinner party I had planned. To get this right, you need at least 1 1-1/2 onion per egg. At least.

Fast forward 2 years and caramelized onions are a sorta pantry staple. You can make a whole mess of them when you have a couple hours and freeze them. Use them in this, make a fast soup, pizza, a tart – wherever – they are that good.

This tortilla is not a recreate, it is a riff. I decided to add a bit more veg – spinach and potato – and some cheese. I also did not flip it nor did I mix it all together like a traditional tortilla, for the Juana la Loca version, I did mix all together.  Anyhoo.  Feel free to leave the cheese out if you want it dairy free.



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Creamy and Healthy Asparagus-Zucchini Pasta

I haven’t made this in a while and to be honest, I should have gone to the gym today but decided to be all futzy cooking instead.

This was one of the first Jamie Oliver recipes I tried and it is great because it has a ton of flavor but has very little fat. You can make the sauce ahead like on a weekend and put this together in a snap after work. I also should just rename this blog Cooking Jamie Oliver`s Stuff, or JO Fangirl.  It was not on my on deck, but I had the asparagus and zucchini on hand and here it is.


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