Recipe for Butternut Squash Gnocchi

Soft and delicate butternut squash gnocchi

flavored with butter and sage, and sprinkled with freshly grated Parmesan cheese. 

 A must-try recipe for this fall!

This is a recipe you must try this fall, made with one of the freshest farmers market product right now.
I know, it may come as a surprise that gnocchi are not only made with potatoes. Butternut squash is also perfect in dumplings because of its tender and firm texture, as well as its creamy and sweet flesh. These gnocchi are as soft and delicate as the one made with potatoes, with the added sweetness and richness of the butternut squash.
As I mentioned in my recipe for the potato gnocchi, the secret to soft and tasty dumplings is to use the least amount of flour possible, without the gnocchi falling apart in the boiling water. So it's best to bake the squash rather than boiling it in water. I like to peel and cut it in pieces before baking, so that the cooking and cleaning are a lot faster. Then all you need to do is pass the squash through the ricer, add flour and egg, and just drop small spoonfuls of the mixture in boiling water. So simple! No need to knead dough, roll and cut the gnocchi. Maybe less picture perfect than potato gnocchi, but a lot quicker and easier. And for sure as delicious!

Ingredients: serving 4-6 people

• 2.5 lb (about 1 kg) of  peeled and cleaned butternut squash (mine was 3.5 lb before removing the skin and the seeds)
• 1 egg
• 1/4 teaspoon of grated nutmeg
• 1.5 cups (210 gr) of all-purpose flour
• salt to taste
• 4 tablespoons of unsalted butter (you could use extra virgin olive oil, as a healthier alternative)
• 6-8 leaves of sage
• 4 tablespoons of freshly grated Parmesan cheese

Preparation time: 45 minutes

Directions:
1. Preheat the oven to 350 degrees. Cut the butternut squash in slices. Remove the peel and the seeds. Cut in smaller pieces, place them on a baking sheet covered with parchment paper. Bake for about 25  minutes, until slightly golden and tender. You can test with a piece in the ricer and see. It should not be too hard to press it through. If so, add a couple of minutes in the oven.

2. Press the squash through a potato ricer onto a large bowl. Depending on the squash, there might be a little water coming out when you first start squeezing the ricer. If you can, throw the water out.

3. Mix the squash with the flour, the nutmeg, the eggs and a little bit of salt. Add the flour some at the time, until you find the right consistency.

4. Bring a large pot of salted water to a boil. Using two teaspoons, drop small amounts of squash mixture into the simmering water. You probably will need to do this in three or four batches, depending on how big is your pot. Don't put too many gnocchi in the water or they won't have space to move and they might stick to each other.Wait for the gnocchi to float to the surface and let cook for 2 more minutes. It should take 4-5 minutes at most.

5. Melt butter with the sage in a large frying pan.

6. When ready, remove the gnocchi from the water using a hand colander or a large perforated spatula, drain well from the water and place in the pan with the butter and sage.

Sprinkle with the Parmesan cheese and serve immediately.

Buon appetito!

BEST TURKEY GRAVY EVER !!

There are three reasons we LOVE this turkey gravy. First of all, it is rich, savory and has a delicious concentrated turkey flavor (the kind that you CAN NOT get from a package or a jar). Secondly, you can make this gravy a day ahead of time and escape those "last minute" holiday scheduling conflicts or the dreaded "I need just one more stove burner" issues. Thirdly, the recipe makes enough for a big turkey dinner AND enough for those scrumptious "day two" hot turkey sandwiches!!

 

It may sound like this recipe makes a ton of gravy, but don't forget that the liquid "cooks down" for an hour, so actually you'll end up with about 5 cups of good rich gravy, which is just perfect.

6 turkey wings (or 4 turkey drumsticks)
2 small onions (or 1 large) peeled and quartered
1 cup water
2 quarts turkey broth (divided) (chicken broth will work in a pinch)
1 cup chopped carrot
1 cup large chop celery
1/2 teaspoon dried thyme leaves
1/2 to 3/4 cup all purpose flour (see note below)
2 tablespoons butter
1/4 teaspoon black pepper
*(note don't add salt until the end)

Put the turkey wings (or drumsticks), quartered onions and 1 cup of water in a large baking pan. Make sure the pan is big enough so that the wings are not on top of each other.

Bake in preheated 400°F oven for 1 1/2 hours or until wings are nice and golden.

 

Put the turkey and onion into a large soup pot. Add 1 cup of water to the original baking pan and stir/scrape up all of the baking bits stuck to the bottom of the pan. Pour it all over the meat in the soup pot.

Add 6 cups of turkey broth to the soup pot, along with the carrot, celery and dried thyme leaves. Make sure the "browned" side of the wings are down in the broth. Bring it all to a boil, then reduce the heat to a SLOW SIMMER and cook UNCOVERED for 1 1/2 hours.

NOTE: Turkey broth is the best for this recipe if you can find it. Locally, I've found it at Walmart, Carrs and Three Bears. If you can't find it, just use chicken stock.

Recipe uses two of these boxes

After the broth has simmered for 1 1/2 hours, remove the meat from the broth (it can be saved for a different use if you want to, but you won't need it for the gravy).

Strain the broth (throwing away the veggies) and return broth to soup pot. Bring  the broth to a gentle boil.

Whisk the flour into the remaining 2 cups of chicken broth until smooth and gradually whisk it into the simmering turkey broth. Cook and stir until thick.  Stir in butter and pepper.

IMPORTANT: Taste the final gravy for salt. I usually end up adding about 3/4 teaspoon of salt before serving.

NOTE: How much flour you use to make your gravy depends on how much liquid broth you have after it's boiled. I usually end up using 1/2 cup of flour.

 

 

 

NOTHING says Thanksgiving like a great gravy!!

 

ENJOY!!

OVEN BARBECUE

What is a person (who is hungry for barbecue) supposed to do after the grill has been put away for the season? Well, she goes for the oven.

I've tried lots of oven barbecue recipes, but it wasn't until I found this recipe cooking technique that picky-picky husband gave it two thumbs up, and it couldn't be easier!!

The "trick" is long SLOW cooking at a reduced oven temperature. It makes the meat moist, succulent and flavorful. The ribs almost melt in your mouth!!

Whether you are cooking for 2 or 12, this recipe is sure to please!!

 

The following directions are for country style pork ribs. Country style ribs are big MEATY pieces of pork (some have bones, some don't) and they look like this as opposed to the baby back rib cut.

 



 

We like to get the boneless variety (much less waste) but they come with the bone in as well and they are very economical.

 

Preheat your oven to 300°F and put the pork in a large baking pan (make sure they don't touch each other). Put just a little water in the pan, maybe 1/8" or so. The amount isn't critical, you just need to cover the bottom of the pan a little.

 

Put a tight fitting lid (or cover tightly with foil) and bake the pork at 300° for 2 hours. At the end of 2 hours, drain ALL the liquid (there will be quite a bit) and throw it away.

 

Pour an 18 ounce bottle of your favorite barbecue sauce over the meat, coating all sides. Note: The 18 ounce bottle will work for 2-3 pounds of meat, if you are making less, you can use less barbecue sauce.

 

Cover tightly and return meat to oven. Bake another 45 minutes. Note: half way through that last 45 minutes, uncover meat and baste it with some of the sauce that's in the bottom of the pan. The sauce will thicken up during that last 20 minutes with no foil. That's it!! 

 

 

 

ENJOY !!



 

 

Nutella Bread Pudding Recipe

A classic, comforting and timeless bread pudding with an Italian twist: Nutella

Who doesn't love bread pudding? Especially when it's cold outside, and you feel like snuggling in front of the fireplace eating something sinfully delicious.
Bread pudding is made all over the world in many different variations: with caramel, whiskey or rum sauce, with the addition of bananas or apples, or simply just bread pudding. Today I will show you my Italian version with Nutella, of course! You know by now that Nutella and I have a very special connection that goes way back to my childhood. So this weekend, when it rained for the first time in probably 6 months, and the temperature cooled down (for only 2 days, today it feels like summer again), I took the opportunity to bake this delicious bread pudding.
I used a french loaf that was leftover from the day before, spread lots of Nutella on the bread, added a few more ingredients to make the pudding, and baked it. Semplicissimo! I let the pudding cool down, after baking it, and then I warmed it up again right before eating. And, if you dare, serve it with a scoop of vanilla ice-cream and a drizzle of Nutella on top. Oh yes, simply heavenly!
Here is the recipe for you:
Ingredients: to make a 9 x 9 in, serving 6-8

• 2 cups (475 ml) of milk
• 1/2 cup (80 gr) of brown sugar
• 1 teaspoon of vanilla extract
• 1 pinch of salt
• 8 oz, (about 225 gr) of cubed Italian or French bread (half loaf)
• about 6 tablespoons of Nutella
• 3 eggs

Preparation time: about 1 hour (10 minutes to prepare, 15 minutes rest, 40 minutes bake)

Directions:
1: Warm up the milk until hot. Mix in the sugar, the vanilla extract, and a pinch of salt.

2: Cut the bread in slices, about 0.5-0.75 in thick. Spread half of the slices with Nutella (about one tablespoon each slice), and make sandwiches. Cut the sandwiches in small cubes and place the pieces in a large bowl.

3: Pour the milk mixture over the bread and Nutella. Let soak for at least 15 minutes.

4: Preheat the oven to 350 degrees. Beat the eggs and add to the bread. Mix it carefully in with a spoon. Pour the mixture in a pan (I used a 9x9 in) and bake for about 40 minutes until the sides are set, and the middle can be still slightly softer.

Cool before serving, so the pudding will set. I like to serve the bread pudding warm, so place the slice in the microwave for about 30 seconds. And don't forget to top with a scoop of vanilla ice-cream. 

Delicious!

Crespelle with Creamy Mushrooms

Make your meal memorable with  

these savory crepes stuffed with a creamy and cheesy mushrooms filling

Crepes are not only great for breakfast or brunch, filled with fresh fruit, chocolate and whipped cream - which I love! They are also amazing for a fun lunch or dinner stuffed with veggies and cheese. Here is one of the many alternative you have to fill savory crepes: a great combination of the earthy, rich flavor of the mushrooms, the strong aroma of the taleggio cheese, and the delicate and creamy besciamella sauce.
This is definitely not one of my quick dinner recipes, but the good thing is that you can prepare it with a little advance, and bake it at the last minute. You can use any variety of mushroom. Just pick the one that you prefer or you can find at the market. I like to use taleggio, or robiola. These are both semi-soft cheeses with a bold aroma and a sweet flavor.
I made these crespelle lots of times, and they are always a big hit. Now, you too can make your dinner a memorable meal. Here is the recipe.

Ingredients: serving 4
For the crepes:

• 1 and 1/4 cups (180 gr) all-purpose flour
• 2 eggs
• 10 oz (300 ml) of whole milk
• 1/4 teaspoon of salt

For the filling:

• 2 oz (58 gr) plus 1 tablespoon of unsalted butter
• 2 cups (475 ml) whole milk
• 1/3 cup (50 gr) all purpose flour
• 14 oz (400 gr) of mushrooms, clean and cut in pieces
• 2 tablespoons of fresh Italian parsley, chopped
• 2 garlic cloves
• 3.5 oz (100 gr) of taleggio or robiola cheese
• 2 tablespoons of olive oil
• 2 tablespoons of freshly grated Parmesan cheese
• salt

Directions:
1. Let's start by preparing the crepes. In a large mixing bowl, whisk the flour and salt with about half of the milk. When combined, stir in the eggs until smooth. Gradually add the rest of the milk, stirring until smooth once more.

2: Heat a frying pan ( I used a 8 inches bottom pan), slightly oiled, over medium-high heat. Scoop some batter (about 1/3 of a cup with my size pan), enough to cover the bottom of the pan, tilting it to cover the bottom evenly. Cook the crepes about 1 to 2 minutes on each side, until slightly golden. Help yourself with  fork or a spatula to flip the crepe.... after the first few you will master this technique!

3: In a separate skillet, cook the mushrooms with olive oil, garlic, chopped parsley and a bit of salt for about 10 minutes.

4: Prepare the besciamella (white sauce), using 4 oz of butter, 2 cups of milk, 1/3 cup of flour and about 1/2 teaspoon of salt, following this recipe.

5: Mix the mushrooms with the besciamella, and the taleggio cheese cut in cubes, so that it melts quickly.

6: Spread some of the creamy mushroom onto each crepe, covering about half of the crepe. Fold in half (if small) or in 4 (if large) and place in a oven pan (slightly buttered on the bottom). Do the same with all the crepes.

7: Pour the rest of the creamy mushrooms on top of the crepes. Sprinkle with small pieces of butter and the Parmesan cheese. Bake for 10-15 minutes at 375 degrees right before serving!

Buon appetito!