cooking | The Artful Gourmet

Home » Posts Tagged "cooking"

A Dose of Southern Comfort & Down-Home Recipes :: Part 1

Posted by artfulgourmet on May 8, 2012 in Appetizers, Baking, Breads, Comfort Food, Desserts, Drinks and Cocktails, Eggs, Entrees, Grilled Recipes, Memoirs, One-Pot Dishes, Pies and Tarts, Pork, Product Reviews, Restaurant Reviews, Savory Dishes, Seafood, Seafood Recipes, Side Dishes, Slow Cooked/Stews, Southern/Soul Food, Spring Recipes, Stews, Thanksgiving Recipes, Travel, Turkey Recipes, Uncategorized, Vegetable Dishes, Veggies, Winter Recipes | 0 comments

Southern Porch

I recently took a cooking class at ICE that was all about Southern Cooking. In the spirit of the Kentucky Derby, I wanted share some of the awesome down-home Southern food we made. These are classic Southern recipes you’d find on the Sunday “Supper” table with a large group of friends and family, that scream the words “Southern Comfort” all around. Think Deviled Eggs, Fried Chicken, Collard Greens, Cornbread, Coca-Cola Cake, Fried-Green Tomatoes, Fried Fruit Pies, BBQ Ribs, Biscuits and Sausage Gravy, Sweet Tea, Mint Juleps – savory, homey, sweet, hearty, comforting and yes, FILLING. I guess that’s why they call it ‘comfort food’ because once your done eating and your belly is full, all you really wanna do is take a big NAP (on a nice big hammock on the front porch – Yes Ma’am).

Mississippi

I had my first real taste of true Southern food when I visited Meridian, Missippippi with one of my best friends and her family back in high school. We rode in the back of a station wagon from Upstate NY to Mississippi in the sweltering heat for about 20 hours, and when we arrived I thought I had reached the equator – or HELL for that matter. I wasn’t there for even 2 hours before I got attacked by a swarm of tiny red ants when we visited her Grandfather’s farm house that first day, and almost passed out on the beach after laying out for 5 minutes it was so hot down there. But after a big glass of ice cold homemade sweet tea, some Biscuits and Gravy, a crunchy delicious piece of her Grandmother’s Fried Chicken and a plate of Fried Okra – all the hellfire deceased instantly. (Well at least for the moment!)

University of South Carolina

My second experience tasting Southern food was in Columbia, South Carolina when I went to USC for a few semesters and ended up transferring there because I was so charmed by this unique Southern town. I’ll never forget the game day tailgating parties full of glorious southern banquets (and Bourbon!) that took up the entire parking lot across from the football stadium and lasted all day until we passed out from the heat, or the food (or most likely the Jack and Coke’s we had in our water bottles that we snuck into the game with!)

South Carolina Memories

There was also the local street vendor in Five Points (where all the bars and restaurants are on campus) who walked around selling spicy boiled peanuts to all the crazy drunk kids going in and out of all the bars staggering home to their dorm rooms. If you take a drive down to South Carolina, you can’t miss the huge giant peach water tower in Gaffney on the way down (or the massive retail outlet there!). Peaches are lovely. Peaches are everywhere down South. Peach pie, peach fritters, peach cobbler, peach tarts, peach salads, peach jam….ok, now I’m getting hungry.

Charleston SC

We took roadtrips to Charleston, SC and experienced the low-country cuisine like Shrimp and Gravy, Red Beans and Rice or Frogmore Stew (a South Carolina specialty made with shrimp, corn, new potatoes and sausage). The downtown Sunday market is filled with fresh fruits and vegetables, handmade baskets, art, crafts and great southern and low-country food. If you’ve never been to this town before, you MUST make a trip – the architecture, the Sunday markets, the seafood, cobbled streets, southern hospitality and warm breezes off the ocean will charm the pants right off of you.

Destin, FL

Our Spring Breaks had to be semi-close by because none of us could afford to fly anywhere, so we hopped in our cars and took roadtrips to nearby towns like Savannah, GA or to the beach in the Florida panhandle (otherwise known as the Redneck Riveria – Destin, Panama City Beach, Pensacola) and ate spicy boiled Crawfish – “sucking heads and pinching tails”, while slugging down a good ice cold Budweiser or two.

Atlanta

Then, I moved to Atlanta after I graduated from college (swayed by a great friend of mine that I met at the University of SC) and unexpectedly stayed there for 12 years – and that’s where I really learned how to cook and love Southern food. There was something about the flowery, green smell in the air down in Georgia, and the charming friendliness of the people – a realness and down-to-earth manner that made me feel like I belonged in this strange Southern universe (even if I was just a damn Yankee that moved down South to get away from Mom and Dad after college).

Georgia Southern Food

Fried Chicken and Waffles, BBQ, more peaches (every street in Atlanta is named “Peachtree”), trips to the Dillard House in the Georgia mountains, day trips and weekends at the lake – I couldn’t get enough of this place. We grilled out almost every weekend on the deck or at the lake with our friends (and made awesome steaks and burgers with Dale’s Seasoning which are Ah-mazing).

Southern BBQ

My ex was from Alabama and Texas, so you can only imagine the Southern food and hospitality that I was exposed to. We ate the best BBQ south of the Mason-Dixon line in Selma, Alabama at a little truck stop called Lannie’s Barbeque, that served hot fresh bbq pork sandwiches on toasted buns with homemade cole slaw, southern green beans and a side of cornbread with extra sauce for mopping. There was never a trip to Selma without a stop here. Or a mandatory trip to Dreamland BBQ for a whopping plate of messy delicious ribs in Tuscaloosa for Alabama ‘Game Day‘. Roll Tide! (I was always still a diehard Gamecock fan though, even if Alabama kicked our ass).

Alabama Fried Catfish & Grilled Corn

His Mom was an amazing cook too, and every holiday we would go to their “camphouse” in the woods. The men would go deer and bird hunting for the day, and the women would stay home and prep for the big mid-day feast: slow-cooked collard greens with smoked ham, deep-fried turkey, slow-roasted pork butt, fried okra, skillet baked cornbread with jalapenos and cheddar, pecan pie, homemade flaky buttery biscuits, sweet tea, and the list goes on. On Friday nights we always went to “Mac’s Fish Camp” on the Alabama River (which tragically burned down in 2007 and is no longer around). We ate the best cornmeal-crusted fried catfish that would blow your mind - whole, right off the bones, served with fresh corn on the cob, cole slaw and hushpuppies. Even on the sweltering dog-days of Summer like they have down South, there’s something about the savory, buttery, comfort food down there that makes you feel right at home.

A Southern Feast

True Southern food and hospitality is all about eating and sharing big homemade meals with large groups of friends and family. My cooking class was almost 5 hours long and we made so much food you could feed a small Confederate Army. Thus, this post only has half of the food we made for our Southern feast that day so I’m making this Part 1. The recipes below include: Classic Deviled Eggs, Country Smoked Ham with Red-Eye Gravy, Southern Collard Greens, Cornbread, Coca-Cola Cake and of course, some homemade Southern Sweet Tea to wash it all down with. Stay tuned for Part 2 later this week for some more down-home, get-in-my-belly, authentic Southern Comfort food. Don’t worry, you’ll have plenty of time to take a nice, long nap on the hammock between now and then…

—–

Deviled Eggs

6 hard-cooked eggs (1 week old eggs are easier to peel than super fresh eggs)
1 to 1 1/2 tablespoons mayonnaise, or to moisten
1 teaspoon prepared mustard
1/2 teaspoon to taste
1/2 teaspoon salt
2 tablespoons sweet pickle relish, or to taste
Paprika, for garnish
1-2 tbsp chopped Parsley leaves

Equipment: ice water bath

Put eggs in a saucepan that will hold them in one layer. Cover with cold water by 1 inch. Heat just to a boil, turn off the heat and cover the pan. Allow the eggs to “cook” in the hot water for 15 to 17 minutes and then immediately transfer to the ice water bath to cool and stop the cooking.

When well-chilled (you may have to replace the ice water bath with cold water or more ice to keep them cold and fully chill), roll them gently on the countertop and crack the shell all over.

Peel under cold running water and reserve.

Cut the hard-cooked eggs in half length-wise and shave a bit from the bottom of each half so it will lay flat on a serving dish.

Remove and mash the yolks; combine with mayonnaise, mustard, salt and relish.

Refill the centers of the egg whites with the mixture (use a pastry bag fitted with a star tip, ideally). Garnish with paprika and chopped parsley, refrigerate until ready to serve.

Makes 12 deviled eggs.

—–

Country Ham Steak with Red-Eye Gravy

Country Ham with Redeye Gravy

1 bone-in fully cooked ham steak, about 2 pounds (salt-cured country ham or a center-cut slice of ham)
Butter, vegetable oil, lard or shortening, as needed
3/4 cup strong black coffee
Worcestershire sauce

Heat a heavy skillet over medium heat. Melt sufficient butter or other fat to film the bottom of the skillet. Add the cooked ham, and cook to warm through and brown the meat. Reserve the ham.

Over high heat, add the coffee to deglaze the pan; scrape the bottom of the pan with a wooden spoon to loosen any brown bits.

Bring to a boil and cook about 1 minute. Season to taste with freshly ground pepper and Worcestershire sauce.

To serve pour the gravy over the ham to serve with the ham or serve gravy in a separate pitcher.

Serves 6.

Country Ham in Roasting Pan

Ham Steak ready to serve

Red-eye Gravy

Time to pass the Red-eye Gravy

—–

Southern-Style Braised Collard Greens

Southern-style Braised Collard Greens

2 pounds of collard greens (can substitute kale, turnip greens, or mustard greens)
1 ham hock (or 6 slices of cooked bacon)
1 medium onion, sliced or chopped
1 teaspoon crushed red pepper
2 to 3 teaspoons kosher salt
Sherry or cider vinegar, optional (for serving)
Tabasco/Louisiana Hot pepper sauce or pickled pepper juice, optional (for serving)

Clean and wash greens well; remove tough stems and ribs. Cut the greens up into large ribbons or chunks and place in a deep pot; add onion. Wash off the ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens, bring to a boil and reduce to a simmer. Cook the greens until tender, about 1 hour (up to 2 or 3 hours is fine as long as they don’t get mushy). Add more water as needed, taste and adjust seasonings to your liking. Serve with corn bread, and pass the vinegar and hot sauce.

Serves 4 to 6.

Slow cooking Collard Greens

—–

Classic Southern Cornbread

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease pan

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved (don’t over mix!). Allow the mixture to site at room temperature for 20 minutes.

Corn Bread Batter

Preheat the oven to 350 degrees F and preheat a 10-inch cast iron skillet.

Melt butter in the hot cast iron pan

When ready to bake, coat the bottom and sides of the hot skillet with butter (and be careful – pan is very hot!)

Pour batter in the pan

Pour the batter into the prepared pan,

Cornbread ready for baking

and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean. Cool and cut into large squares or wedges. Serve warm or at room temperature with extra butter if desired.

We used to make it with green chilies or jalapenos and cheddar cheese – if you want to try this version, chop the chilies (about 1/2 cup) and some shredded cheddar (about 1 cup) and add it to the batter before pouring into the cast-iron skillet. Delicious!

Makes 1 (10-inch) skillet of cornbread, approx. 8 to 10 slices or squares.

—–

Coca-Cola Cake

Coca Cola Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups granulated sugar
1 cup butter
3 tablespoons unsweetened cocoa powder
1 cup Coca-Cola
1 1/2 cups mini marshmallows
2 teaspoons vanilla extract
1/2 cup buttermilk
2 eggs, beaten
2 teaspoons baking soda
1 cup chopped pecans, optional

Preheat oven to 350 degrees F; grease and flour a 13×9 inch baking pan.

Combine the flour, baking powder, salt and sugar in a large mixing bowl.

Combine 1 cup butter, 3 tablespoons cocoa powder, and 1 cup of Coca-Cola in a saucepan; bring to a boil. Remove from heat and add marshmallows and vanilla, stirring until marshmallows are melted.

Pour mixture over dry ingredients and blend in well. Add the buttermilk, beaten eggs, baking soda and pecans, if using. Beat well.

Spread batter in the pan and bake for 30 to 35 minutes, until the cake bounces back when lightly touched near the center. Cool completely.

Icing:

1/2 cup butter, softened
3 tablespoons unsweetened cocoa powder
1 pound confectioners’ sugar
6 to 7 tablespoons Coca-Cola
1 cup chopped pecans, optional

In a standing mixer fitted with a paddle attachment (or in a large mixing bowl with a hand blender), blend the softened butter with cocoa powder, confectioners’ sugar, and Coca-Cola. Beat ingredients until smooth and creamy; spread on cooled cake with a spatula. If desired, sprinkle finely chopped pecans over the top. Serve warm.

Makes 1 (13×9) cake.

—–

Sweet Tea

1 ounce loose black tea
1 quart hot water
1 quart room temperature water
Lemon wedges, for garnish

Infuse hot tea into hot water for 4 to 5 minutes, strain the tea into room temperature water. (we used to bring water to a boil in a large saucepan and then turn it off and infuse large tea bags in the hot water and add additional room temp water). Sweeten with simple syrup if desired and garnish with lemon wedges. Mint leaves are a nice twist too.

Simple Syrup:

3 cups sugar
3 cups cold water

For simple syrup, combine equal parts sugar and water in a small non-reactive pot. Bring to a boil, and cook until sugar is dissolved. Cool completely (before putting ice in it or the tea will turn cloudy and taste bitter).

Can be kept in the refrigerator for a month or more in a tightly sealed container.

Makes 2 quarts.

—–

More Southern Recipes You May Enjoy:

Virginia Willis’ Grits with Corn and Sweet Onion

Paula Deen’s Corn Casserole

Neely’s Chicken and Dumplings

Deep Fried Kudzu’s Chocolate Bourbon Pecan Pie

Tabasco’s Game Day Recipes

Top 10 {Things I Love} :: April 2012

Posted by artfulgourmet on Apr 8, 2012 in Appetizers, Asian Food, Food Reviews, Italian, Italian Dishes, Italian Food, Kitchen and Home, Latin Food, Lifestyle, Mediterranean, Mexican Food, NYC, Product Reviews, Restaurant Reviews, Spanish Food/Tapas, Things I Love, Uncategorized | 0 comments

taproom 307

1. Taproom 307, NYC

I happened to stumble upon this place on my way home one night, lured in by its moody lighting and buzzing atmosphere. Taproom 307 is a bar and restaurant with over 40 varieties of local and domestic craft beers, beer cocktails, wine, unique artisan cocktails and amazing food. I tried their Hawaiian wood-fired pizza which was delicious, served on a wooden board, crispy crust, savory ham, gooey cheese and juicy pineapple. They also have delicious burgers, sandwiches, salads and bar food appetizers, which I”ll be sure to go back to try next visit! Beer Sommelier Hayley Jensen curates at Taproom No.307 - she fell in love with beer after college, and has been obsessed ever since. She discovered old world ales and went abroad to learn more. After moving to London and working in the craft bar scene there, she came back to NYC and joined famed Chef Daniel Boulud, as Beer Sommelier at DBGB Kitchen & Bar. They serve brunch, lunch and dinner every day of the week. Perfect place for happy hour after work with a group of friends!

307 3rd Avenue
New York, NY 10010
212 725-4766

http://www.taproom307.com/

marimekko nyc

2. Marimekko Home, NYC

The name Marimekko is a play on words, yet completely descriptive. ’Mari’ is an anagram of the first name of the company’s founder, Armi Ratia,while ‘mekko’ means ‘dress’ in Finnish. And it was indeed Mari’s dresses that started it all in 1951. This place is a must-see if you ever come to visit NYC. The store in Flatiron District next to Eataly on the corner of 5th Ave and 23rd Street is a mecca full of beautiful, bright patterns and totally irresistable. They have a full line of dining and kitchenware, pillows, clothes, fabric to make your own custom items. Everything in the store is sleekly designed and fun – if you’re a stylist? its a dream come true.

200 5th Avenue

New York, NY 10010

(212) 843-9121

http://us.marimekko.com/

todaro bros nyc

3. Todaro Bros., Murray Hill NYC

Todaro Bros. is a small, local market in Murray Hill that specializes in Italian imported goods, fresh fruits and vegetables, imported cheeses, epicurean delicacies and fresh prepared foods. There’s also handmade fresh pastas, olives, an extensive range of imported olive oils, sauces, spices and freshly prepared breads. It reminds me of a place you’d see on the streets in Italy and it’s my failsafe place to go when I need fresh meats and fish, fruits and veggies or just some downright delicious food for dinner or a party.

555 2nd Avenue # A
New York, NY
(212) 532-0633

http://todarobros.com/

zengo nyc

4. Zengo, NYC

Located in Midtown on 3rd Ave and 40th St, Zengo is my new favorite local hotspot for happy hour. The decor is vibrant and dramatic with decorative full length windows, hardwood floors and contemporary lighting and the cuisine is a lovely mix of Latin-Asian styles and flavors created by Chef-owner Richard Sandoval, whose accolades include Bon Appétit Restaurateur of the Year and Mexico’s Toque d’Oro. Chef Sandoval spins regional ingredients into beautifully balanced dishes designed for sharing – you’ll find small plates on the happy hour menu such as Sushi, Shrimp-Vegetable potstickers, an assortment of flatbreads and churros. The beverage menu features innovative, hand-muddled cocktails as well as Latin wines, Japanese sakes and over 400 Tequilas. There are three bars inside – one in the main level and one downstairs, and their Sake & Shochu lounge upstairs is a great place for groups or private parties where you can experience a tasting of their many varieties of imported Sake or Shochu.

622 3rd Ave (btwn 40th St & 41st St)
New York, NY 10017
(212) 808-8110

http://www.richardsandoval.com/zengony/index.php

ABC carpet & home, nyc

5. ABC Carpet & Home, NYC

If there was ever a store I’d like to just move right into, this is the one. Yep, don’t even need to pack my things – they’ve got everything in there imaginable to live a deliciously luxurious life. If you’ve never been to ABC Carpet and Home in NYC you MUST visit next time you’re here. All I can say is when you walk in the store you feel like Alice in Wonderland that just fell down the rabbit hole into a beautiful, glittery, artistic place that you’ve never experienced before. Or got swept away to the Land of Oz like Dorothy did, minus the midgets and ugly witch. All joking aside, this is probably my favorite home store in NYC – there’s homemade pottery and glassware, linens, pillows, jewelry, soaps and candles, fabrics, rugs, furniture – you name it. And everything in the store is artisan-made (which yes, lends to its hefty prices) – even if you just buy ONE thing, you’ll make your kitchen or home that much more beautiful. THE BOMB.

888 Broadway
New York, NY
(212) 473-3000

http://www.abchome.com/

stuzzi ristorante nyc

6. Stuzzi, Flatiron NYC

I have been going here ever since I lived in NYC and its still one of my favorite Italian restaurants in the city. Located centrally in the Flatiron District, Stuzzi is an authentic Italian restaurant that specializes in Italian cuisine from all different regions and has an amazing bar and a daily happy hour from 4-7 pm – buy a drink and you get a small plate for free! Chow down on some Crostini with Ricotta and Honey, Meatballs, Risotto Balls, Cheese plates, Salumi plates with Soppressata and Parma Prosciutto, Flash-fried Roman style Artichokes, Battered Cod with Lemon Aioli…and the list goes on. My go-to drink is an Aperol Spritz made with Prosecco, Aperol bitters and a lemon twist – perfect pairing with the delicious appetizers! Of course they have an extensive Italian wine and beer list too. It’s never too crowded and the atmosphere is beautiful with gorgeous lighting, dark wood and brass. There’s a larger dining room in the back or you can just sit near the bar or outside patio and enjoy a drink and a quick bite. One of the best and reasonably priced for a great Italian place in the city.

928 Broadway
New York, NY
(212) 780-5100

http://stuzziristorante.com/

fishs eddy nyc

7. Fishs Eddy, NYC

Fishs Eddy is a purveyor of Dinnerware, Glassware, Flatware, Serveware, & Sturdyware, born in 1986 by the owners finding antique goods in Upstate NY and hauled them back in a van to the city to open this awesome shop. Millions of edgy, unique and incredibly fun dishes and glasses have come in and out of their doors. Retro patterns and prints, bright colors, classic styles and fun unique kitchen items are what you’ll find here. The best part is you can buy one-off items if you wish – a single piece of flatware, a fun kitchen towel, quirky straws, canning jars – you name it, they got it. And you won’t find this cool stuff anywhere else but here. As a food photographer and stylist, I’m in heaven in this store – and I guarantee you won’t walk out of here with a million fun and cool gadgets for yourself, without breaking the bank. Talk about FUN!

889 Broadway
New York, NY
(212) 420-9020

http://www.fishseddy.com/

la esquina nyc

8. La Esquina, Nolita NYC

So if you’re in the mood for some amazing, authentic Mexican food in NYC, this is the place you need to be. Located in Nolita; you can’t miss the old movie theatre style sign on the corner of Lafayette and Kenmare with its bright neon lights. Think street-style Mexican – grilled fresh corn with spices and cojita cheese, lovely tacos in every flavor, homemade guacamole, tortas, quesadillas, ceviche, grilled chorizo, chile relleno, tortilla soup, fresh salads- all made with fresh tasty ingredients. The Taqueria in front has a few bar stools and offers takeout, or you can sit in the Brasserie or Cafe for a full meal. Definitely top on my list for the best tacos in town – and its fairly priced too! Oh, and you just might happen to run into a celebrity while you’re here – Claire Robinson, Chef on Food Network, was enjoying lunch and margaritas right outside on the patio while I was there! Awesome grub for an awesome price – don’t miss this one!

106 Kenmare Street
New York, NY
(646) 613-7100

http://esquinanyc.com/

MOMA design store SoHo

9. MOMA Design Store, SoHo

Now here’s a cool place I discovered recently – who would have ever thought that the MOMA Design store would have such cool stuff for the kitchen and a serious cook? An extension of the Modern Museum of Modern Art, the store is a mecca for high design. Kitchen tools, glassware, silverware, dishware, cookbooks, bowls and baskets made of modern metal design, funky kitchen gadgets, all brightly colored and sleekly designed with modern materials (metal, plastic, glass, silicone, etc.) by notable artists and designers. I wouldn’t go here to stock up your kitchen though, as the prices are a bit steep – but if you’re looking for a collectible kitchen or home item that you can actually use and proudly display, this is the place to go.

81 Spring Street
New York, NY
(646) 613-1367

http://www.momastore.org/

le labo nyc

10. Le Labo, Nolita NYC

Last but not least, is a really fun place I discovered down in Nolita – Le Labo fragrance lab. Originating in France, this store makes high-end custom fragrances in the store based on your preferences and desired scent. Made from natural ingredients and essential oils like lavender, vanilla, lemon, bergamot, rose, patchouli, orange blossom – each fragrance has a unique scent. They do have about 10-15 pre made fragrances to choose from too but its too cool that you can make your own – and they even print your name on the bottle label so its truly a personalized scent! Check out their online store if you can’t make it to NYC. Too cool to ignore.

233 Elizabeth St
New York, NY 10012
(212) 219-2230

http://www.lelabofragrances.com/

Ricotta Gnocchi with Wild Mushroom Sauce

Posted by artfulgourmet on Jan 7, 2012 in Comfort Food, Entrees, Fall Recipes, Italian, Italian Dishes, Italian Food, One-Pot Dishes, Pasta, Sauces, Savory Dishes, Special Occasion, Uncategorized, Vegetable Dishes, Veggies, Winter Recipes | 0 comments

Ricotta Gnocchi and Wild Mushroom Sauce (Gnocchi di Ricotta Con Sugo de Funghi)

As far as I’m concerned, gnocchi are little pillows of love, goodness and deliciousness. Especially when they are homemade..that is a true labor of love. It’s not that they are difficult to make, but definitely time consuming, but with a little patience the end result is worth the wait! Gnocchi (Italian plural for gnoccho) are basically homemade dumplings that can be made from flour and potatoes, or in this recipe made with ricotta, parmesan cheese and flour. These dumplings have a thick and creamy consistency with grooves for holding a rich sauce made with cream and cheese, or a chunky meat sauce such as a bolognese or a luscious wine and wild mushroom sauce made with porcini, cremini and chanterelles in the recipe below. The gnocchi can be made ahead of time and stored in the freezer and then boiled just before serving with the sauce of your choice.

To make the Gnocchi:

2 c ricotta cheese
1 c grated parmesan
1 1/2 c all-purpose flour
Sugo de Funghi (recipe follows)
4 tsp fresh tarragon leaves
1 c grated parmesan cheese

In a medium bowl combine the ricotta and parmesan.

Gradually stir in the flour, adding more if necessary, until a soft dough results.

Turn the dough out and knead until the dough is smooth, about 5 minutes. If the dough becomes sticky while kneading, add more flour.

To form the gnocchi, divide the dough into 8 pieces. Roll each piece into a cylinder about 3/4 inch thick and cut each into 3/4 inch lengths.

Dip a fork in flour, and holding the fork in one hand, roll each piece of dough over the back of the tines to form ridges.

Refrigerate the gnocchi for 30 minutes or freeze.

To cook the gnocchi, bring 4 to 6 quarts of water to a boil. Add the gnocchi, stir in 2 tablespoons of salt, and cook until the gnocchi rise to the surface of the water, 2 to 3 minutes. Drain well, toss the gnocchi with the sauce. Garnish with tarragon leaves and parmesan cheese. Serve immediately.

Serves 8.

Wild Mushroom Sauce (Sugo de Funghi)

1/2 cup dried porcini mushrooms
1/4 cup dry Marsala wine
6 tbsp butter
2 medium onions, chopped
1 lb. cremini mushrooms, sliced
1/2 lb. chanterelles or other wild mushrooms, sliced
1 clove garlic, chopped
4 tbsp tomato paste
4 c chicken stock
2 bay leaves
Salt and freshly ground black pepper
Grated nutmeg
1 cup heavy cream

In a medium bowl, combine the dried porcini and Marsala with enough hot water to cover and allow the mushrooms to soften about 30 minutes.

Strain the porcini through dampened cheesecloth or a coffee filter, reserving the liquid. Rinse the porcini to remove any sand deposits and chop roughly.

Meanwhile, chop the additional wild mushrooms and place in a large mixing bowl.

In a large skillet melt the butter over medium heat. Add the onions and saute until translucent, 7 to 8 minutes. Add the cremini, chanterelles and porcini, and saute until cooked through about 7 minutes. Add the garlic and saute until fragrant, about 1 minute.

Add the tomato paste to the reserved soaking liquid and add this mixture to the mushrooms.

Add the stock and bay leaves, season with salt, pepper and nutmeg and simmer gently until slightly reduced, about 15 minutes.

Add the heavy cream.

Reduce by half, about 10 minutes

Until sauce is thick and creamy..

and ready to serve over the gnocchi.

Serve the mushroom sauce over the gnocchi. Toss with parmesan cheese and tarragon. Serve with a green salad and a robust red wine. Enjoy!

Makes about 3 cups.

Recipe from the Institute of Culinary Education

Top 10 (Things I Love) :: 2011 / Happy New Year!

Posted by artfulgourmet on Dec 31, 2011 in Book Reviews, Food and Drink Events, Food Reviews, Product Reviews, Restaurant Reviews, Things I Love, Uncategorized | 2 comments

Well the end of 2011 is finally here. WOW. What a crazy, awesome, long year it’s been! I started my food blog last year around the holidays, and since then I have met so many amazing people in the food industry, learned amazing skills in my cooking classes, food styling and photography and food writing classes that I feel like a whole new person and am so happy I have paved new paths and opportunities in my food media career. Hoping everyone has also had an amazing year, with lots of love, laughter, cooking and eating – wishing you all a prosperous and Happy New Year 2012!

Here are a few of my favorite posts, recipes, people and more from 2011 ::

IACP Conference, Austin TX

Food Network Wine and Food Festival, NYC

Tasting Table/KitchenAid Event in Soho, NYC

Favorite Recipes

Favorite Culinary Markets

Favorite Culinary Tools

Favorite Cooking Spices, Oils and Sauces

Favorite Cookbooks

Favorite Restaurants

Favorite Cooking Websites and Blogs

Of course there is plenty more things I loved in 2011, but this is just a list of my favorites. Wishing all of you a happy and prosperous New Year 2012. Happy eating, cooking and living! ~AG

Spezzatino D’Agnello E Finnoccio (Lamb and Fennel Stew)

Posted by artfulgourmet on Dec 24, 2011 in Comfort Food, Entrees, Fall Recipes, Holiday Recipes, Italian, Italian Dishes, Italian Food, Lamb, One-Pot Dishes, Savory Dishes, Slow Cooked/Stews, Special Occasion, Uncategorized, Vegetable Dishes, Winter Recipes | 0 comments

In the dead of Winter, there’s something comforting about cooking on those cold, dreary days. One-pot dishes are ideal when you don’t want all the fuss and they’re easy to make too. Just throw all your ingredients in a big pot on the stove, and then cook slow and low… the end result is a big pot ‘o goodness to warm up your toes. This lovely dish is a slowly cooked Italian stew made with lamb and fennel, onions, garlic and wine – it’s also perfect for the holidays to feed a big crowd..enjoy!

Spezzatino D’Agnello E Finnoccio (Lamb Stew with Fennel)

½ cup extra virgin olive oil
2 to 3 pounds lamb shoulder, cut into 2 inch pieces (can substitute beef if desired)
1 large red onion, thinly sliced
1 cup dry white wine
3 fennel bulbs, quartered
2 cloves garlic, smashed and finely chopped
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper

Preheat oven to 350 degrees.

In a heavy casserole, heat ¼ cup of the oil over high heat. Add the lamb and brown on all sides, 5-7 minutes. Transfer lamb to a bowl.

Add onion to casserole, reduce heat to medium and sauté onion until softened, 7-10 minutes. Return lamb and its juices to the casserole, add the wine and deglaze until reduced. Season the meat and onion with salt and pepper, transfer casserole to the oven, cover and braise for 1 hour.

Meanwhile in a large skillet, heat the remaining oil over medium-high heat. Add fennel and sauté until browned, 10-15 minutes. Transfer fennel to a plate, add the garlic to the skillet and sauté until fragrant, about 1 minute. Add the vinegar and mix well.

After meat has braised 1 hour, add the fennel mixture to the casserole. Cover and braise until meat is tender, about 2 hours.

Serves 6.

Recipe by Institute of Culinary Education, NYC