Gnocchi with Browned Butter and Sage
Sept. 25, 2024, noon
This recipe is from a friend, Shaye Elliott. I met her and her husband, Stuart, when my husband and I went on a Getaway in Italy with Jovial Foods to learn how to make sourdough and pasta with Einkorn flour. They have a beautiful blog – The Elliott Homestead – and a wonderful Cooking Community. Check them out!
When I think of gnocchi, I think of Carla, the owner of Jovial Foods, throwing my gnocchi back into the pan and saying, “Do it again. It's not quite right.” The whole Getaway is a wonderful memory. Here's to you, Carla. RIP And thanks to Shaye for the great recipe.
For the Gnocchi
300 grams (2 1/2 cups) all-purpose flour – I'm usingJovial Einkorn Flour
1 pound fresh ricotta, drained of any excess liquid (overnight is best)
2 eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
For the Browned Butter a...
Read More...Refrigerator Pickles/Cowboy Candy
Sept. 18, 2024, noon
In the summer when the Kirby (or canning cucumbers) are in season, or when your garden is producing so many cucumbers you can't eat them all fresh, these are easy pickles to make. Get your children to help you!
Refrigerator Pickles
Yields 3 pints
2 cups water
1 cup vinegar
2 teaspoons salt
2 teaspoons sugar
3 cloves garlic, smashed
15 black peppercorns
3 cucumbers, sliced
Make the brine by adding the water, vinegar, salt and sugar to a saucepan. Simmer over medium heat for 5 minutes, stir once so the salt and sugar dissolve. Then allow to cool for 5 minutes.
While the brine simmers, prepare 3 pint sized jars by adding 5 black peppercorns and 1 smashed garlic clove to each jar.
Wash the cucumbers and discard the ends. Slice and add them to the jars with as many as you can fit. Shake the jars in a twisting motion to get ...
Read More...Pesto!
Sept. 11, 2024, noon
Pesto is a delicious sauce and it is incredibly easy to make and freezes very well. You can make a great number of recipes with pesto besides just pasta with pesto.
Today we are going to make pesto and make a few dishes with it for you to taste. I hope you will go to this link to get some exciting ideas for ways to use pesto in your meals....
https://www.foodnetwork.com/recipes/articles/50-things-to-make-with-pesto
How to make pesto:
In a food processor, blend 8 cups packed basil leaves, 1 cup extra-virgin olive oil, 1/2 cup toasted pine nuts (or you can use pecans, walnuts), 2 to 4 garlic cloves, and 1/2 teaspoon sea salt until almost smooth. Stir in 1/2 cup grated Parmesan cheese. (If you plan to freeze the pesto, leave out the cheese. Add when you thaw it out.)
This mixture can be used right away or stored in containers and frozen. A great way to freeze it is in very small containers or even ice cube trays. Then, when you need a bit...
Read More...Fall Semester Begins Soon!
Sept. 9, 2024, 2:21 p.m.
The Fall Semester of Divine Design will begin on Wednesday, September 11, at 9:30 a.m. in the West Tower at Tallowood Baptist Church. I hope to see you there and bring a friend!
New this year - an evening class! Wednesdays, 6:00 - 8:00 p.m. on the third floor of the West Tower. Also beginning on September 11.
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