I say Tomato, You Say Toe-ma-toe

I went to the grocery store this morning after Emma, Holly Bear's trainer left. We just love Emma, she is the female equivalent to Caesar, the dog whisperer. Holly Bear needed a nap after her training session, so it was the perfect time for me to see what was new in the produce aisle.

Now, I try not to go to the grocery store with a menu in mind, rather, I try to let the grocery store plan my menu. Today's good find were fine, fresh, English peas. English peas reminded me of a Tyler Florence recipe for Potato Gnocchi with Peas and Prosciutto and Ricotta.

TBHITW and I originally hail from different parts of the country. He comes from Michigan with a stop in New Orleans for a few years before settling in the Northeast. Me, I come from Pennsylvania with a stop in Orlando, Florida before arriving here in New Jersey.

This difference in our origins leads to different pronunciations of certain words. For instance, he says crik when referring to a small stream (creek), I say creak. He says ruff for roof, I pronounce it, well, roof. You get the idea. We usually agree to disagree, except in the case of Gnocchi. I say, Knee-owe-kee, he says No-key. Sometimes, just to really get my goat, he says Knock-key, insisting that both are correct. He is an annoying man sometimes.

If anyone out there has the absolute correct pronunciation of these little pillows, keep it to yourself. Unless of course it is Knee-owe-kee.

Potato Gnocchi with Peas, Prosciutto and Ricotta - serves 4

2 pounds (about 4) russet potatoes

1 teaspoon salt

a few fresh gratings nutmeg (about 1/8 teaspoon)

1/2 cup grated Parmigiano-Reggiano

1 egg white

1 to 1 1/2 cups flour

1 1/2 cups fresh (or frozen and thawed) peas

1/4 pound prosciutto

1 large shallot, finely diced

extra-virgin olive oil

salt and pepper

1 Tablespoon butter

grated parmesan

2 cups Lemon Ricotta (recipe follows)

bunch watercress

Preheat oven to 350 degrees. Scrub, dry, pierce, oil and salt potatoes. Bake to 45 to 60 minutes until knife easily pierces. Cool slightly. Scoop potatoes out of skins, mash with hand masher or put through ricer. Add salt, nutmeg, baking powder, grated cheese and egg white. Add flour a little at a time, starting with one cup. Mix with your hands until a rough dough forms. Transfer to lightly floured surface. Gently knead until smooth, adding a little more dough to keep from sticking.

Break off a piece of dough, roll back an forth into a rope about the thickness of your index finger. Cut the rope into 1 inch pieces. Gently roll each piece down the prongs of a fork while pressing a dimple into the back side of gnocchi. This will form ridges that will hold the sauce. Place on a floured cookie sheet. Continue rolling and cutting until done. Cover with plastic wrap and refrigerate until ready to cook. You can also buy store bought Gnocchi.

Meanwhile, make the lemon ricotta:

2 cups whole milk ricotta

zest of one lemon

salt

Mix it all up and set aside until ready to cook gnocchi. This should be close to room temperature for plating. If you make it in advance, remove from refrigerator 30 minutes prior to cooking gnocchi.

Blanch peas in boiling, salted water. Set aside. Reserve salted water for cooking gnocchi

Bake 4 pieces of prosciutto in 350 oven for 5-8 minutes until crisp. Watch carefully. Set aside.

Dice shallot and saute in olive oil in large saute pan until soft and translucent. Add drained peas and toss to coat.

Cook gnocchi in boiling, salted water for 2 minutes after they begin to float. Transfer by slotted spoon into pan with peas. Add a ladle of cooking water. Add 1 Tablespoon butter. Sprinkle with parmesan cheese. Salt and pepper to taste.

Plating:

Spoon a dollop of lemon ricotta in center of plate. Top with peas and gnocchi. Top with small handful of fresh watercress. Top with 1 piece crumbled prosciutto. Optional: drizzle with a scant half of thimble full of white truffle oil.

Now put down the Websters Dictionary and enjoy your meal.

Sing Along and Elegant Potatoes

I'm feeling a little funky today.

Like Funky Town. 

Like Singing.. a song. Like cooking and singing a song.. 

Come on, sing with me: 

to the tune of When You're A Jet from West Side Story:

When you're a Cook,

You're a Cook all the way

From your first omelet

To your last cheese souffle

 

When you're a Cook,

When the butter hits the pan,

You got eaters around,

You're a family man!

 

You're never alone,

You're never disconnected!

You're home with your own:

When company's expected,

You're the Cook elected!

 

Then you are set

With a capital C,

Which you'll never forget

Till they cart you away.

When you're a Cook,

You stay a Cook! 

Okay - singing not your thing? Try these potatoes instead of your regular side of mash or baked or however you've been enjoying spuds lately.

Baked Potatoes Stuffed with Anchovies, Bacon and Sage (serves 4)

adapted from Jamie Oliver's "Cook with Jamie" page 304.

Don't let the anchovies scare you. You wont' taste the fish. You will taste a buttery richness as the anchovies melt into the potato. Trust me on this one. 

Preheat the oven to 400 degrees F.

4 medium sized potatoes, skin on (try Yukon Gold)

olive oil

sea salt

2 slices of bacon (cut in half)

4 fresh sage leaves

4 anchovy fillets packed in oil, drained

1 clove of garlic, peeled and sliced lengthways

Zest of one lemon

Stick one end of an apple corer into the potato and twist to remove a "core" from the potato. Repeat with other three spuds, reserve the core. We are going to use it like a cork.

Lay out the stuffing for each potato. A piece of bacon, a sage leaf, an anchovy, a sliver of garlic. Grate some lemon zest over each stuffing. 

Fold and twist the stuffing into a little sausage shape (4 of them) and stuff into each potato. Cut the potato cores and use as corks to hold the stuffing in place. They will stick out a little, that's okay. 

Prick each potato with a fork, rub with olive oil, sprinkle with sea salt. Place on a cookie sheet and bake for one hour, turning every now and then, cook until skin is crisp and golden.

Don't tell anyone about the anchovies, they will never guess. But DO sing them the Cook song.. 

Out of my Funk and into My Kitchen - Applesauce with Pork Tenderloin

It's funny how something out of the blue can inspire you. 

I was in a funk all day because of the ceaseless rain. I tried reading, couldn't get into it. 

Read the news. same old same old.

Started doing some research or a dream vacation The Best Husband In The World and I are just beginning to dream about. In September, 2010 (economy and life please cooperate!) we are thinking, dreaming, hoping of going to Italy. 

First Rome for a few days of pure food and tourism. Then on to Naples and the Almafi coast to (wait for it) COOKING SCHOOL!! Anyway... more on that later... 

That is not what inspired me out of my funk (okay, it did a little)... but my real inspiration was a comment by Lover of Life over at Life in the Second Half. Actually, it was an after thought "By The Way" comment by LOL... some advice from her daughter over at http://jenacide.blogspot.com/ regarding the health benefits of Apple Cider Vinegar and...

Holy Seven Degrees of Separation!! Dinner is practically served. 

Home Made Applesauce with Apple Cider Vinegar brined Pork Roast

Four Apples (washed, cored and quartered, NOT PEELED)

1/4 teaspoon cinnamon

water

1 Tablespoon honey

Squeeze of lemon juice

1 Tablespoon horseradish (optional - if serving with pork)

Pinch of salt 

Place apples in medium saucepan and add to water to cover half way. Add 1/4 teaspoon cinnamon. Bring water to boil, reduce heat and simmer until apples are tender. 

Transfer apples withe a slotted spoon to a blender. Blend until desired consistency (I like mine a little chunky)

Transfer processed apples back to saucepan. Add honey, lemon juice and horseradish (if desired) cook gently over low heat to meld the flavors (about 3 minutes). 

Taste. Add a pinch of salt if too bland or apple flavor doesn't pop! 

Serve warm or cooled to room temperature. 

Delicious with a little "bite" if served with the following pork (a great flavor combo of sweet and savory with a little kick from the horseradish)

Pork Tenderloin: (serves 4-5)

One 2 lb. (or less) pork tenderloin

1 Tablespoon kosher salt

1/4 cup Apple Cider Vinegar

2 Tablespoons brown sugar, divided

1/4 cup water

salt and pepper

Combine salt, vinegar, 1 tablespoon brown sugar and water in saucepan. Heat and cook until sugar and salt dissolve. cool.

When cool, pour over pork tenderloin in plastic bag. Let brine for 1 to 4 hours. When done brining, take out, rinse and pat dry. Discard brine.

Preheat oven to 400 degrees F.

Salt and pepper pork. Pat remaining 1 tablespoon brown sugar on top of tenderloin. Place on rimmed cookie sheet and quick roast for 20 minutes per pound or until meat thermometer registers 150. Take out and tent and rest for 10 minutes. Residual cooking will bring the temp up to 160. Perfect. 

Slice and serve with applesauce on side. 

A great accompaniment is little potato pancakes with greek yogurt - but that's another blog! 

Gotta go. Gotta cook. Thanks Lover of Life and Jen - you both inspired me today! 

All Kidding Aside - here are the sides!

Oh I just crack me up. Get it? Okay, maybe it's just me. 

As luck would have it I have contracted an ear infection just in time for my Women's Wine Weekend (notice there is no H in wine). And I can't even whine about it because no whining is in the WWW bylaws. Oh bother. I am on antibiotics and motrin and will soldier on, but curses to these allergies of mine - every spring it seems....

I'm making two side dishes with the beef tenderloin on Saturday night. Crisp New Potatoes with herbs and roasted sticky carrots. I'm also going to make an herb butter for the hot ciabatta rolls I'll be serving with dinner. So, all kidding aside, here are the sides:

Crisp New Potatoes: (serves 4)

One small bag (about 1 pound) small creamery new potatoes (you can also use baby red skinned or fingerlings)

2 tablespoons unsalted butter

2 tablespoons olive oil

3 sprigs fresh rosemary OR thyme, stripped and chopped.

1/4 cup flat leaf parsley, chopped

Kosher or Sea Salt

Fresh Ground Pepper

Wash and pierce potatoes. Starting with COLD, salted water, cook for about 10 minutes until just soft enough to pierce (we're going to cook them some more - so don't cook them all the way).

Drain, let dry naturally.

Melt butter in large saute pan. Add oil and heat to medium high. Add potatoes. Salt & Pepper to taste. Cook potatoes until they begin to crisp and brown, turning to brown all sides. Add rosemary (or thyme) stir one more minute. Place on platter, drizzle oil/butter combo over and sprinkle handful of fresh parsley over. 

Roasted Sticky Carrots: (serves 4)

Preheat oven to 425 degrees F.

16 carrots (about 2 pounds) select thin, rather than big carrots. If more than 1/2 inch in diameter, split in half.

2 tablespoons unsalted butter

2 tablespoons olive oil

1/2 teaspoon ground ginger

1/2 teaspoon fresh thyme, stripped and chopped

2 tablespoons honey

Peel carrots, wash and dry.

Melt 2 tablespoons butter in oven proof casserole or rimmed cookie sheet. Add oil. Add carrots and roll around to coat. Sprinkle with ginger and thyme. Roast for 20 to 30 minutes until soft and slightly carmelized. Roll carrots about halfway through. When easily pierced with a fork, drizzle carrots with 2 tablespoons honey. Roast for 5 more minutes. 

These carrots go great with pork, beef and chicken and kids LOVE them! 

Herb Butter:

There is no end to the variations of herbed butters you can make. Always, always, start with unsalted butter, it has a more pure taste and you can always add salt to your liking!  

I make my butter and keep it in a little butter jar in my fridge.  You an also roll it into a log in plastic wrap and then slice it. It keeps for as long as, well, butter - but don't plan on having it around long, it just won't last. 

Try these:

Zest of one lemon, 2 tablespoons chopped fresh parsley. Great with fish and chicken

Herbs de Provence - perfect with meat dishes

thyme and sea salt - chicken, fish

rosemary and sea salt - chicken, fish, beef, lamb

honey - on toast with tea

Use your imagine. Any herb or flavor you are using in your cooking you can mirror in the butter. What a nice surprise for your family; warm bread from the oven and a lightly flavored butter to spread on it. Put it on the table before dinner to give them a little taste of what's to come.