Sorry to disappoint, this is not a recipe for Gnocchi, but rest assured I am working on one. I did want to call out the wonderful gluten-free gnocchi available at the Boulder Farmer's market. There is a stand right across from Wisdom's poultry that has fabulous gnocchi and gluten-free breads. They have regular stuff, too, so be sure to specify. Really nice with pesto, which I made as follows:
1/2 c really nice olive oil
1 handful pine nuts (I didn't think to roast them until after the fact)
1 big (4 oz?) clamshell of organic basil
1 giant garlic clove
small shake of salt
place basil, garlic, salt and pine nuts, add about a third of the olive oil in a food processor. Pulse it a few times, about a tird of the remaining olive oil, and pulse a few more times until the basil and garlic are fairly chopped. Add the remaining oilve oil in a little at a time and pulse the processor -- this helps it emulsify.
Refrigerate any leftovers, very perishable.
Tuesday, September 22, 2009
Recovering from the Flu - chicken soup with wild rice and a farm stand
I know, I know, it's been a while. I caught the flu about a week ago and have kept myself inside my apartment ever since I got home from the doctor last Thursday morning; not an easy thing to do as I particularly enjoy being outside. This evening I was feeling well enough to stage an escape from these four walls to stock up. Actually, it may have been more out of necessity as I had pretty much eaten everything in the place, but still had some Parmiggiano Reggiano,grits and a few other odds and ends to get by with until now. Not too bad.
The thought of eating something a bit more substantive didn't make me feel ill, so I started fantasizing about a chicken and wild rice soup. I had some bones left over from the last roasted chicken I made, so I threw them in the oven and roasted them for about an hour and then boiled them for several hours to get a start on my stock. I then strained the liquid and tossed the bones. I picked up a rotisserie chicken from Whole Foods, dumped the drippings in with the start of my stock, as well as some of the very fatty skin and let it go for a bit longer. I then chopped some celery, carrots and onions sauteing them in olive oil and sea salt mirepoix style. I added these to the stock in progress, removed the skin and dumped the mixture in the crock pot to which I added:
1 bag of frozen peas
2 small red peppers, insanely sweet and flavorful
4 small heirloom tomatoes which were also insanely flavorful
1 c wild rice
the remainder of the chicken, sans bones, skin, etc.
A couple of good shakes of olive oil and sea salt
A handful of fresh thyme
4 sprigs of fresh rosemary
I also added an additional tablespoon of a really fatty chicken base to be sure the flavor is really rich and added a but of water to be sure that everythign was submerged.
I as a bit worried as one of my tomatoes was sort of green and crunchy in places. I have always found the thought of green tomatoes revolting and shudder-inducing (thinking there was some traumatic experience with very immature cherry tomatoes in my mother's orchard when I was really little) but I decided to nibble on it. I was very surprised at how pleasant the texture and flavor were - making a mental note to try something with green tomatoes, lemon, butter, etc over a gnocchi or something...
Of course having done all of the above, and in the process enjoying a glass of kefir and a very messy peach, I find myself too tired/full to try to sample. I'll let it go in the crockpot on low for several hours, but in the meantime I'm off to bed...
The thought of eating something a bit more substantive didn't make me feel ill, so I started fantasizing about a chicken and wild rice soup. I had some bones left over from the last roasted chicken I made, so I threw them in the oven and roasted them for about an hour and then boiled them for several hours to get a start on my stock. I then strained the liquid and tossed the bones. I picked up a rotisserie chicken from Whole Foods, dumped the drippings in with the start of my stock, as well as some of the very fatty skin and let it go for a bit longer. I then chopped some celery, carrots and onions sauteing them in olive oil and sea salt mirepoix style. I added these to the stock in progress, removed the skin and dumped the mixture in the crock pot to which I added:
1 bag of frozen peas
2 small red peppers, insanely sweet and flavorful
4 small heirloom tomatoes which were also insanely flavorful
1 c wild rice
the remainder of the chicken, sans bones, skin, etc.
A couple of good shakes of olive oil and sea salt
A handful of fresh thyme
4 sprigs of fresh rosemary
I also added an additional tablespoon of a really fatty chicken base to be sure the flavor is really rich and added a but of water to be sure that everythign was submerged.
I as a bit worried as one of my tomatoes was sort of green and crunchy in places. I have always found the thought of green tomatoes revolting and shudder-inducing (thinking there was some traumatic experience with very immature cherry tomatoes in my mother's orchard when I was really little) but I decided to nibble on it. I was very surprised at how pleasant the texture and flavor were - making a mental note to try something with green tomatoes, lemon, butter, etc over a gnocchi or something...
Of course having done all of the above, and in the process enjoying a glass of kefir and a very messy peach, I find myself too tired/full to try to sample. I'll let it go in the crockpot on low for several hours, but in the meantime I'm off to bed...
Subscribe to:
Posts (Atom)
