Butternut squash gnocchi

Don’t knock-it till you’ve tried gnocchi

Originally appeared in the November 17, 2011 edition of the Southside Times.

You might say that for something as simple as dumplings, it’s a contradiction for gnocchi (particularly this recipe) to be so labor intensive.  But to many cooks, culinarians, and pastry purists, part of the pay-off is the process.  Consider the labor-of-love involved in making tamales—think about the low-key technique of braising.  Moral of the story: the time invested is worth it.  Read more after the jump: (more…)

Warm German Potato Salad

Yield:  25, 4-ounce portions

  • 7 pounds waxy potatoes
  • 8 ounces diced bacon
  • 1 cup chicken stock, hot (may require more, if needed)
  • 6 ounces white wine vinegar
  • 4 ounces fine chop shallots
  • ¼ teaspoon fine chop garlic
  • ¼ cup fine chop fresh parsley
  • To taste kosher salt and cracked black pepper

1.  Scrub potatoes, and then boil until tender.  Do not overcook.

2.  Drain potatoes and leave in colander to cool.

3.  Peel potatoes while still warm.  Cut into ¼-inch-thick slices or in a ½-inch dice.

4.  Meanwhile, cook bacon to crispy, rendering fat.

5.  Combine dressing ingredients:  bacon, rendered fat, chicken stock, vinegar, shallots, and garlic.  Pour warm ingredients over potatoes.

6.  Place potato salad in a large pan, cover, and place in the oven at 300°F over about 30 minutes.  Serve hot.

Published in: on September 15, 2010 at 9:30 pm  Leave a Comment  
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