Yeah, this is not revelatory, except taste-wise. I had some leftover wild mushrooms I made the other day, and still a ton of cheese. So this.
Please don`t mind the picture fail, tastes and really looks better than this looks!
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.
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.
ZOMG! Seriously. Make this. This has been on my deck for a while now. I had something similar in Buenos Aires in August that I wanted to recreate. I really really like trying to recreate food had while traveling. While I will never ever attempt or try or claim my Arzak items, I’ve been pretty ace with spanish tapas and Spanish Moroccan food, particularly stuff had in Madrid. I think that is why I like going there so much. It always leaves me with something or two to recreate at home.
Anyhoo, so I wanted to make this starter dish I had at Demuru. It really was all I could eat even though it was a starter and I left my main virtually untouched. It was all creamy mushroomy goodness with an egg baked and poached inside. I can make that!
But first I needed individual baking dishes. That was harder than it sounds. I just wanted nice ones that were not fugly. And then what size? 6 oz, 8 oz, gah. I no know! I settled on these from Crate and Barrel . They were well priced and at least white. Then I just put off making for fear I’d do wrong. Dumb.
So yeah, I finally made it and it was super. This would also be a great easy starter for a dinner party done in small ramekins with one egg. It looks fancy, but is way easy.