I’m sharing one of my families favorite meals with you today!  Gnocchi may appear to be a difficult dish to make, but, trust me, it’s not.  These light little pillows of potato, egg and cheese are so delectable.  There are many sauce variations to pair with gnocchi as well as many different types of gnocchi.  This is a fairly basic recipe that I use and have used for years.  I like to bake the potatoes early in the morning, let them cool and scoop out their meat for use later in the day when I begin assembling the dish.  Our favorite sauce is a fresh tomato vodka sauce.  We’ve also loved a brown butter sauce with sage, wild mushrooms and plenty of garlic when it’s a bit cooler outside.  Gnocchi can be made with russet potatoes or sweet potatoes.  I’ve even had it when poached fish was added to the mix, light, fluffy little pillows that pair perfectly with a buerre blanc sauce….heaven!

To prepare the Gnocchi: (serves 4-8)

4 russet potatoes

2 large egg yolks

sea salt to taste

1/2 cup unbleached all-purpose flour, plus a bit more for dusting

freshly ground pepper

freshly grated Parmigiano-Reggiano cheese

Bake the potatoes at 400 degrees for one hour, or until tender.  Cool the potatoes then halve them and scoop the flesh into a potato ricer.  You can also push the potato meat through a colander with smaller holes if you do not have a ricer.  Transfer the riced potatoes to a large mixing bowl.  Stir in the egg  and one teaspoon of salt.  Add 1/2 cup of flour and stir until a stiff dough forms.  Gently knead the dough until it is slightly sticky, yet smooth.  Line a baking sheet with parchment paper and dust with flour.  Cut the dough into four pieces that you will then roll into 3/4 inch ropes.  Cut each rope into 3/4 inch pieces and press against the tines of a fork to make ridges.  Place on the baking sheet.  In a deep skillet filled with simmering water, place the gnocchi.  As they cook they will rise to the top of the water.  Melt the butter in another skillet and add the drained gnocchi.  Toss with the tomato vodka sauce, top with shredded parmigiano-reggiano cheese, a bit of cracked black pepper and serve.

Tomato Vodka Sauce

2 tablespoons butter

2 shallots, peeled and finely minced

1 tablespoon vodka

3 tablespoon heavy cream

1 cup Italian tomatoes in puree  (Note:  this is your call.  I actually used a carton of organic grape tomatoes that I tossed in olive oil with a bit of pink sea salt, roasted at 300 degrees for an hour then added to the sauteed shallots….takes a bit more time, but worth the effort!)

1/4 cup fresh basil, julienned

sea salt and pepper to taste

Melt the butter in a saute pan, add the shallots and cook until just tender.  Add the vodka and simmer for 3-4 minutes.  Add the heavy cream and tomatoes stirring to combine.  Pour sauce over the cooked gnocchi and top with basil.  Season with sea salt and pepper to taste.

Melissa | Finally Friday!, food & entertaining | 09 5th, 2014 | No Comments »

Easy can be good in my book!  As the hot weather continues and our appetites wane I’m hot on the trail of delicious dinners that are quick to prepare and delicious!  It’s sometimes a challenge.  Those of you who have followed this blog over the past couple of years know that a “make it from scratch” person and rarely buy anything other than tomato products in a can.  There is an exception to every rule, however, especially when it’s too hot to cook!  I stumbled over a box H.T. Trader’s brand Pad Thai at Harris Teeter the other day.  What resulted was so yummy and easy, dinner was on the table within minutes.  Looking over the product information on the box affirmed that as far as “fast food” is concerned, this fares pretty well.  Of course, I added to it with my own fresh vegetables, crushed peanuts and fresh cilantro….it was a hit!

Chicken Pad Thai

1 box H.T. Trader’s Pad Thai noodles

1 large boneless skinless chicken breast roasted and shredded (I did this early in the day so as not to heat up the kitchen later)

1 teaspoon coconut oil

1 egg

1/2 baby carrots, cut in thin strips on the diagonal

3-4 scallions, cleaned and cut on the diagonal green ends included

1/2 cup fresh snow peas, cleaned and cut on the diagonal

1 teaspoon toasted sesame oil

2 teaspoons soy sauce

1/2 cup roasted peanuts, crushed

1/2 cup fresh cilantro, chopped

Cook the noodles according to the instructions and set the sauce packet to the side.  Shred the chicken breast and set aside.  Heat the coconut oil in a wok and scramble the egg, set aside.  Toss the raw veggies in the hot oil for about five minutes, you want them to be crunchy.  Add the chicken and cooked noodles back to the wok then add the sauce packet, soy sauce and sesame oil.  Toss well.  Place a serving of the Pad Thai on four plates and garnish with crushed peanuts and chopped cilantro.

This is great served with an ice cold Asian beer like Tsing Tao.  Hope you enjoy!  There are many different combinations you can experiment with.  I’m trying fresh Georgia shrimp and adding cold cucumber to the mix as well…I think it will be delicious!

Melissa | Finally Friday! | 08 22nd, 2014 | No Comments »

When the dog days of summer hit the island my greatest goal, when it come to cooking, is to keep it simple and keep the kitchen cool.  I’ve never been a big pork eater, but found myself ordering a copy of Libbie Summers wonderful cookbook, “The Whole Hog”, mostly because I cannot resist her style and daring!  The book has not disappointed me.  It has also led me to reopen my recipes and pull a few out that I’ve always loved.  Carnitas are one of those favorites!  They are perfect for light summer eating, easy to make and I have never found a soul who did not love them.  With the fabulous “Frontera” line of Southwestern sauces and seasonings from Rick Bayless, my job is much easier.  If the weather were cooler, I’d welcome the time to make a slow simmering salsa verde, but in the heat we’re having now, I’m so happy to have found his garlicky green Carnitas sauce.  I think you’re going to love this!

Carnitas with Salsa Verde

(Serves 3-6)

3-6 thin, bone-in pork chops, or 1 pound boneless pork shoulder meat, cubed (If you don’t eat pork you can substitute chicken)

Sea salt and ground black pepper

2 teaspoons olive oil

1 cup water

1 package “Frontera” Carnitas sauce

Heat the oil in a large skillet until hot.  Add the pork and sear until crusty on all sides.  Add the water and simmer on low for one hour.  The water should have boiled off by now, add the Frontera sauce, cover and cook for 45 minutes.  The meat will be falling apart or shredding when finished which is what you want.

12 corn tortillas, heated

1 cup shredded red leaf lettuce

1 cup shredded iceberg lettuce

1 cup grape tomatoes, halved

1/2 cup finely chopped red onion

1/4 cup minced, fresh cilantro

juice of one lime

1 tablespoon olive oil

crumbled goat cheese

Heat the tortillas for about 20 minutes, wrapped in foil.  Place the shredded lettuce, tomato, onion and cilantro in a shallow bowl.  Sprinkle with the lime juice and olive oil and toss.  Season with sea salt and pepper to taste.

To Serve:  Place a large spoonful of the carnitas in a tortilla, top with the lettuce mixture and crumbled goat cheese.  Roll up and enjoy!  Delicious!

Pair this with a cold Tecate or Corona beer…..icy cold beer and carnitas….yum!

Melissa | Finally Friday!, food & entertaining | 08 15th, 2014 | 1 Comment »

It’s been a crazy week!  Apologies to all of my readers for a couple of missed posts!  I’m in week six of recovery from the knee replacement surgery I had in June.  A reaction to the prescription drugs I’ve been taking put me under a bit, but I’m back at it and planning lots of interesting posts in the coming weeks!  I go to Emory for my six week check-up next week and expect great news.  In the meantime, I’m sharing one of my favorite cold summer soup recipes, Cold Summer Borscht.  I first tasted this delicious soup while living in Manhattan.  This is a staple part of any good New York deli.  The earthy goodness of the beets combined with the bit of cider vinegar and a sprinkling of fresh dill make this a refreshing summer meal.  Paired with some rustic dark rye bread and a butter lettuce salad with fresh cucumbers thinly sliced and garlic vinaigrette make this a winner!  I hope you’ll try it and enjoy it as much as I do!

Cold Summer Borscht

½ cup cider vinegar (I prefer the unfiltered variety)

1 quart beet juice, found in the kosher section of most
supermarkets

2 cups vegetable broth

1 red onion, coarsely chopped

1 cucumber, peeled, seeded and chopped

1 can beets, drained or 1 bunch fresh beets, steamed until soft, peeled and cut in chunks

1/4 cup chopped fresh dill

Sea Salt to taste

1 dozen small red potatoes boiled until tender and chilled

Plain Greek yogurt or sour cream for garnish

Put cider vinegar, beet juice and stock into a large mixing
bowl. Puree beets, onion and cucumber in a food
processor or blender. Add the vegetables to the liquid and
stir well. Stir in the dill weed and salt to taste. Refrigerate
at least two hours. Place a couple of the potatoes in each
serving bowl, ladle the soup over the potatoes and top
with a spoonful of plain Greek yogurt or sour cream and a sprinkling of
dill. Serves 8.

Melissa | Finally Friday!, food & entertaining | 08 8th, 2014 | 2 Comments »

I posted a status on Facebook last weekend about a roasted eggplant dip I was making.  Several people asked for the recipe…..sooooo, here it is!  It’s so easy to make and even people who swear they don’t like eggplant, Mr. T is among them, love this dip.  Serve it with pita triangles or any bread of your choice.

Roasted Eggplant Dip

2 large eggplant, cut in half, lengthwise

1 cup toasted walnut pieces (you can substitute pecans or pine nuts)

1/2 cup flat leaf parsley

4 cloves garlic, peeled and coarsely chopped

1 teaspoon Sangre de Cristo Spice Company Mediterranean Blend

1 teaspoon sea salt

black pepper to taste

1 tablespoon white balsamic vinegar

1/2 cup extra virgin olive oil

Preheat the oven to 350 degrees.  Place the eggplant, cut side down, on a baking sheet lined with parchment paper.  Place the tray in the oven and bake for one hour, or until the meat of the eggplant can be scooped out of the skin easily.  Place the meat of the eggplant in the large bowl of a food processor.  Add the walnut pieces, parsley, garlic and seasonings.  Process for a minute.  Add the balsamic and pulse for about 30 seconds.  With the motor of the processor running, pour the olive oil through the feed tube.  Process for another minute.  Serve with warm pita triangles, flat bread or any bread you prefer.  Easy and delicious!  Served with a platter of raw veggies, which by the way are great to dip as well as bread, and you’ve got a light summer supper.  Of course, you’ll want to pick a good wine to go with this.  I love the Vinho Verde by Casal Garcia with this dish.  It’s light a bit sparkly and just dry enough to be the perfect pairing!

To order the Mediterranean Blend of spices click here:  www.sdcspice.com

Melissa | Finally Friday! | 08 1st, 2014 | 1 Comment »

I love salmon in the summer, pan seared and topped with a delicious heirloom tomato jam….it’s easy and it’s light.  Two good things when it comes to eating well during the hot weather we’re now experiencing.  This is a very easy recipe.  Serve it with a crisp salad of baby arugula and spinach, dressed with a light garlic/lemon vinaigrette and you’ve got a meal anyone will love!  Hint:  Uncle Don’s just announced that they have these delicious little heirloom tomatoes in the market for the weekend.  The perfect time to try this recipe!  This dish is perfectly paired with a nice Riesling….enjoy!

Pan Seared Salmon with Heirloom Tomato Jam

4 six ounce wild salmon filets

1 tablespoon good olive oil

1 pound multi-colored heirloom grape tomatoes,halved

1 small vidalia onion, peeled and thinly sliced

1 tablespoon good olive oil

1/4 cup fresh flat leaf parsley, chopped

1/4 cup fresh basil leaves, chopped

1 clove garlic, peeled and minced

2 teaspoons raw sugar

sea salt and cracked black pepper to taste

Heat one tablespoon olive oil in a saute pan.  Add the salmon and sear on each side for about four minutes.  In another saute pan heat the additional tablespoon of olive oil.  Add the onion and tomatoes and cook for about seven minutes.  Add the remaining herbs and seasoning.  Heat through for another five minutes.  Place a piece of salmon on each plate and spoon the tomato jam over the top.  Simple and so yummy!

Melissa | Finally Friday! | 07 25th, 2014 | 1 Comment »

I’m sharing a favorite family dinner with you today.  It’s quick, easy and you’ll be in and out of the kitchen with a delicious meal to serve in no time!

Cast Iron Skillet Chicken

Organic Baby Spinach Salad

Crusty Cornbread Muffins

Cast Iron Skillet Chicken

4 boneless, skinless chicken breasts

2 tablespoons bacon grease (you’ll have this leftover after frying bacon for the spinach salad)

1/4 cup cajun seasoning

1 tablespoon brown sugar ( you can also drizzle the breasts with local honey if you’d prefer)

barbecue sauce of choice (we like Jack Daniel’s original sauce)

Preheat the oven to 350 degrees.  Heat the grease in a medium sized cast iron skillet.  Sear the chicken breasts in the hot grease for four minutes on each side.  Spoon barbeque sauce over each piece of chicken and place the skillet in the preheated oven for 30 minutes.

Organic Baby Spinach Salad 

Note:  I have to give credit for the inspiration to make this salad to my neighbor Martha.  She made her yummy version of this for us one night when we had dinner at her home.  Her dressing makes the whole thing!

1 box organic, baby spinach, stems removed

1 cup organic strawberries, stemmed and halved

3-4 strips of bacon cooked until crisp (reserve the grease)

1/2 Vidalia onion thinly sliced

1/4 cup toasted, sliced almonds

1/4 cup crispy rice noodles ( I use LaChoy in a can)

Dressing:

1 cup good quality vegetable oil

1/2 tablespoon poppy seed

1/3 cup red wine vinegar

2 tablespoons dry onion flakes

1/4 cup sugar (I use the raw organic type)

1 teaspoon salt

1 teaspoon dry mustard

Whisk all ingredients together and let stand for about 1/2 hour.  I use about half a recipe of the dressing for one salad.

Crusty Cornbread Muffins

It has been said, on more than one occasion, that my Mom makes THE BEST cornbread around.  This is her recipe.

1 cup organic, stone ground corn meal

1 cup organic, whole wheat flour

1 cup buttermilk

3 teaspoon baking powder (Rumford is what we always use since it has no aluminum in it.)

1 teaspoon salt

1/4 cup local honey

1 egg

3/4 good vegetable oil

salt and pepper as desired

Preheat the oven to 425 degrees (I make these before the chicken then reduce the heat for that.)  Mix all of the ingredients and stir well to combine.  Place the batter in greased muffin tins or in a square 8×8″ baking pan if you prefer.  Bake for 25 minutes.

There you have it!  A quick and delicious meal that your family will love.  I have also used this same recipe for the large bone in pork chops that Mr. T loves and it is equally good.  Enjoy!

Melissa | Finally Friday!, food & entertaining | 07 18th, 2014 | No Comments »

I’ll be starting up with new recipes and menus soon!  My knee is healing and getting stronger.  But for now….I’m sharing a past post with one of my favorite summer meals!  I hope you’ll enjoy !

Baby, it’s hot outside…..hot, hot, hot…..and muggy!  I tend to lose my appetite when this weather hits each June.  Cool, light recipes are what I turn to.  Lots of fresh fruit for breakfast, light salads and meats for lunch and something simple and delicious for dinner and entertaining.  We love great Italian food and this antipasto platter is just the ticket for any hot summer evening!  It’s a simple one platter meal that friends and family love!

To assemble the platter:

1/2 pound hard salami sliced thin

1/2 pound provolone cheese sliced thin

1/2 pound Genoa salami

1 jar roasted red peppers

1 teaspoon olive oil

1 clove garlic, finely chopped

Assorted olives

1 Artichoke steamed

Aioli sauce for dipping

1 small log goat cheese

1 tablespoon good fig preserves

Alessi Bread Sticks or baguette slices

The only real preparation for this is steaming the artichoke and making the aioli sauce, which I’ve even found in a jar at the grocery store in the gourmet foods area.  But to make your own Aioli just place three egg yolks in your food processor with the juice of a lemon, sea salt and pepper to taste, 2 cloves of garlic and process.  As you process add about a 1/2 cup of good olive oil through the tube in a steady stream until the mixture thickens.

I drain the roasted red pepper, after removing them from the jar, if I’m not roasting them myself.  Toss the peppers with the olive oil and chopped garlic and place in a bowl.  You’ll probably want to slice the pepper into thin slices so they can be easily place on a piece of bread or salami.

The rest is all about presentation.  I like using a large platter and small containers for dips, peppers and olives and I always roll the provolone inside of the Genoa salami.  I spoon the fig preserves over the goat cheese and serve it at room temperature.  It’s easy and always so delicious!

Don’t forget a good summer wine to go with this.  Pinot Grigio or Soave if you’re looking for white, a fine rose’ or Pinot Noir, slightly chilled would be just the ticket!  Then there is always Campari….a personal favorite!

Here’s to a healthy summer of light, delicious meals!

AND here’s Kathi William’s music entertainment list for this weekend in the Golden Isles!:  http://www.imwiththebandonssi.blogspot.com/

Melissa | Finally Friday!, food & entertaining | 07 11th, 2014 | 4 Comments »

I make an effort to put menus together several days a week that are plant based.  I’m not vegan and I’m not vegetarian, except on occasion, but I love some good veggies.  On a recent trip to our local Harris Teeter I spied some lovely organic heirloom tomatoes.  A light went off in my head.  The following menu is a result of that light.  This would be a great Saturday night supper or Sunday brunch.  Use your imagination, let your creativity go wild and enjoy!

Champagne Cocktails

Fruit Canapes

Heirloom Tomato Tart

Spring Vegetable Medley

Berry Crumble

Champagne Cocktails

Pour chilled champagne into a flute with a splash of Chambord, raspberry liqueur.  Garnish with a fresh raspberry and a sprig of mint.

Proud Italian Cook

Fruit Canapes

I got the original idea for this from a blog entitled, Proud Italian Cook, http://www.prouditaliancook.com/2011/08/easy-labor-day-weekend-ideas.html.   The recipe called for fresh apricots, in season.  Since apricots tend to be a later summer fruit I tried dried apricots….the result is a delicious blend of subtle flavors that come to life when combined!

12 apricot halves (fresh or dried)

1 small log goat cheese

1 small box fresh blackberries

local honey

1/4 cup chopped pistachio nuts

Spoon a small amount of goat cheese into each apricot half.  Top with one fresh blackberry and drizzle with a bit of local honey.  Put the canapes on a small sheet pan and place under the broiler until just bubbly and browning.  Sprinkle with chopped pistachio’s and serve.

Pinterest

Heirloom Tomato Tart

1 pie crust, see my favorite recipe below

3 heirloom tomatoes, yellow, red and purple

1/4 cup chopped fresh chives

1/4 cup chopped fresh flat leaf parsley

2 eggs, beaten

1 cup shredded gruyere cheese

1/2 cup half ‘n’ half

salt and pepper to taste

Roll out the pie crust to fit a round or oblong tart pan, press the dough into the pan.  Mix the eggs, cheese and half ‘n’half and salt and pepper.  Pour into the prepared crust.  Top with sliced tomatoes, alternating color and overlapping.  Sprinkle with fresh herbs and bake at 350 degrees for about 40 minutes, or until a knife inserted into the tart comes out clean.

Perfect Pie Crust

1 1/2 cups all-purpose flour

1/4 teaspoon salt

9 tablespoons butter

3 tablespoons ice water

Combine flour and salt in a food processor, pulse for about 20 seconds.  Add the butter, cut up into chunks and process until the mixture resembles course meal.  With the processor running pour the ice water through the feed tube in a steady stream.  The dough will come together and separate from the sides of the bowl.  Remove the dough to a flat surface, sprinkled with flour, giving it a couple of turns before forming into a disc.  Wrap the disc in plastic wrap and refrigerate for at least 1 hour.  Roll the dough out to the correct size for your tart and press it into the pan.

Pinterest

Spring Vegetable Medley

1 bunch asparagus

1/4 pound haricort vert (french string beans)

1/4 pound broccolini, coarsely chopped

1/2 cup edamame

1 lemon

1/2 tablespoon butter

salt and pepper to taste

Gently steam the veggies in about a 1/2 inch of vegetable broth.  Squeeze the juice of one lemon over the top, sprinkle with fresh lemon zest.  Toss with the butter, salt and pepper.

Berry Crumble

This is the perfect way to use the rest of the blackberries that you did not use in the canapes.

1/2 cup fresh blackberries

1/2 cup fresh raspberries

1 cup sliced, fresh strawberries

1/2 cup sugar

1 tablespoon fresh lemon juice

Mix all ingredients together and place in a pie pan.  Top with Crumb Topping

Crumb Topping:

6 tablespoons light brown sugar, packed

3/4 cup + 2 tablespoons all-purpose flour

1/2 cups quick-cooking oats

1/4 teaspoon ground cinnamon

1/2 cup chopped almonds

8 tablespoons unsalted butter, melted

Mix together and spoon over the berry mixture.  Bake at 400 degrees for about 1/2 hour, or until browned and bubbly.

This is delicious with a scoop of French Vanilla Ice Cream on top!

Melissa | Finally Friday!, food & entertaining | 06 27th, 2014 | 3 Comments »

It’s time for another delicious, light summer recipe to enjoy this weekend…..or anytime.  I love cold sesame noodles!  I love anything with peanut butter!  This is such a yummy recipe and so easy to prepare.  When I make these I use either Quinoa, gluten free spaghetti or Buckwheat noodles.  You’ll want to chill these a bit before serving.  If you want meat with this dish, grilled chicken or shrimp are always my favorites!  We love this with an ice cold bottle of Tsing Tao beer, it’s a perfect pairing!

Cold Sesame Noodles

1 box Quinoa spaghetti or Buckwheat noodles cooked until just tender, drained, tossed with 1 teaspoon of sesame oil

1/2 cup smooth, natural peanut butter

2 teaspoons soy sauce

1 teaspoon Chinese cooking wine or rice wine vinegar

1 teaspoon raw sugar

1 clove garlic, peeled and minced

1 teaspoon toasted sesame oil

1 tablespoon boiling water

1/4 cup fresh cilantro, chopped

1 small cucumber, peeled and julienned (matchstick strips)

4 scallions, finely chopped

1/4 cup chopped peanuts or toasted sesame seeds

In a medium sized mixing bowl, place the peanut butter, add the soy sauce, vinegar, sugar, garlic and sesame oil.  Stir well.  If the sauce is too thick, add the boiling water, a bit at a time until the sauce can be stirred easily.  You don’t want the sauce to be runny, just smooth and pourable.  Place the cooked noodles in a large mixing bowl.  Pour the sauce over the noodles and toss well.  Place the noodles on a serving platter or shallow serving bowl.  Garnish with the chopped cilantro, scallions and peanuts.  Serve immediately.

Melissa | Finally Friday!, food & entertaining | 06 20th, 2014 | 2 Comments »