Pan Roasted Chicken with Homemade Potato Spinach Gnocchi

Its Memorial Day weekend and how do I want to unwind Friday night? I want to make my first homemade gnocchi!I know Certain Someone and I should be watching it, but its a long weekend. Were sick of limitations.Cant we have a little treat? I figure at least its all homemade and fresh.I used half whole wheat flour in the gnocchi and a bunch of fresh spinach and potatoes from the vegetable box. Certain Someone being German loves potato dumplings and I failed miserably trying to make him some once. These are essentially the same thing and I was very successful. Gnocchi are relatively easy but a little time consuming. With about 45 minutes organized prep while the chicken roasts,and a quick boil, you have your dinner ready in about 1 and 15 minutes max! I had so much left over gnocchi I put them in the freezer for another date. I used the recipe from The Silver Spoon by Phaidon. As the gnocchi boiled, I took my roasted chicken out lightly seasoned with salt and pepper,and deglazed it on the stove top with some sherry. Then I added some pesto and the cooked gnocchi. A careful toss, and you have a great meal. The gnocchi was soft and wonderful. Not chewy and hard as I was fearing. The Certain Someone meter rating was... 2 servings!

Potato and Spinach Gnocchi adapted by Coco Cooks from The Silver Spoon ,Phaidon

Gnocchi di Patate e Spinaci

1 1/2 lbs spinach

1 3/4 lbs flour I used half whole wheat and half all purpose

1 1/2 lbs potatoes

2 egg yolks I used 1 whole egg and 1 yolk

Wash,peel,and boil potatoes for 25 minutes in lightly salted water.Cook washed spinach in just the water that clings to it. Squeeze out as much moisture as possible. Chop. I used my Kitchen Aid and ran the cooked potatoes and spinach through the food grinder. Combine spinach, potatoes,and flour.Add egg and salt.Knead for a few minutes. Shape the dough in several long rolls about 1/4 inch in diameter.Cut into 3/4 pieces and press against a fork or the underside of a grater. Dust lightly with flour. Add gnocchi a few pieces at a time and boil in lightly salted water. Remove with a slotted spoon as they rise to the waters surface. Drain and toss with the pan roasted chicken , pesto, and its juices.

New Feature...Friday Cocktail Hour

I try to see the good in everybody. While most sophisticated foodies loathe Sandra Lee (I am in no way whatsoever endorsing Ms. Lee's Semi Homemade!) with a passion, there is one segment of her show that always brings a smile to my face. For better or worse,when she says 'It's Cocktail Time' and shakes her shaker I wake up and show some interest. I " love to hate" .Most times her concoctions make me grimace ( I'm remembering a blue one she made with that awful Hypnotique to go with her blue table scape).But Sandra Lee is my inspiration for this new weekly feature.

I love a good libation and love to play with the findings in our bar. I constantly pester Certain Someone to bring me back some Duty Free booze on his travels. So I have decided to devote my Friday posts to the cocktail. What better way to unwind after a hard week, than with a cocktail?I can see why its Sandra Lee's favorite time of the day and show. Cheers you all!

For this weeks cocktail, I used the last of my homemade Cream Limoncello for this sneaky treat! I was inspired by a dessert I saw using limoncello and raspberries. Think of this a liquid grown up dessert. Its pretty strong and sweet, so one is all you need.

Cream Limoncello and Chamborbtini

1 part Cream Limoncello

1/2 part vodka

1 drizzle of Chambord for the bottom of the glass

Shake ice, vodka, and cream limoncello in a shaker. Add a few drops of Chambord to the bottom of a martini glass. Pour mixture over and into glass.You can garnish with fresh lemon slices or raspberries.

Inside the Mind of Glamah..Chilled Pear and Watercress Soup

I think I watch to much Top Chef. Seriously I don't know how I come up with concoctions. The vegetable/fruit box arrived and had a bunch of pears and apricots. Mansi at Fun and Food suggested I enter her Monthly Mingle dedicated to Appetizers .The limitations were that it had to be vegetarian. No meat, but dairy was allowed. I got to thinking of the high end la de da Caterers I moonlight for on occasion. Their clientele include some rooster of gazzilionaries, who I have had the opportunity to meet.You name them ,I have served them. Chef always has innovative nibbles for the too thin and rich crowd. He liked to offer up 'Shooters' . These are often a semi sweet concoction non alcoholic concoction served up in shot glasses. The possibilities are endless. He even had raw oysters in some Yuzo suspension once. Then I got thinking of Hungary of all places, and their chilled fruit soups. All of this thinking is done in front of my computer screen at work ,as strange people call and email me from all over the world and I try to speak broken French to them make out their accents. So I brilliantly devised a quick, easy, healthy,refreshing recipe to be served chilled in shot glasses to your guests on your grand estate overlooking the Lake while you discuss polo, St. Barts, the moving of your money to other favorable currencies, etc.I did add a touch of liquor as Hungarian fruit soups often have their sweet wines. I used a liqueur I found in Sweden called XANTE( pear and cognac). But you could use Cointreau. I garnished with little slivers of Danish Rosenberg Blue Cheese.

Chilled Pear and Watercress Soup

3 pears

1 cup of chopped Honeydew Melon

1 teaspoon ground Cardamon

1 cup nonfat Greek Yogurt

1 1/2 cups water

1/2 cup Raw Agave Nectar( you could use sugar, I'm just keeping it healthy)

1 bunch of watercress

1 tablespoon lemon juice

2 tablespoons of Xante or other fruit flavored liquor.

Blue Cheese for Garnish.

Peel and core the pears.Put in a saucepan with the water, cardamon, Raw Blue Agave Nectar.Bring to a boil. You want the fruit to soften but not get to soft.Place the melon,washed watercress leaves,and pears and their liquid in the Blender of food prcoccesar. In a bowl , add your yogurt. Pour your whipped fruit/watercress mixture in and blend.Add 2 tablespoons of Xante. Mix until all is Incorporated. Chill covered for 1-2 hours.Serve in bowls or shot glasses for entertaining. Garnish with Blue Cheese slivers.

Makes approx 4-5 bowls and estimated 40-50 shot glasses.Can be prepared ahead.

Ghee...That's Simple

Like my new look?

I'm in a quandary about what to post over the next two weeks. Certain Someone and I are getting serious about our 'nesting weight' . He'll be leaving for Stockholm next week on his birthday, and I will meet him there the following week. We have a wedding to attend and I will assist him as he moves into his new summer home he purchased a few hours away from Stockholm. It will be a whirlwind week. I tried on my dress for the wedding and it "Just" fit. The dress was way roomier when I purchased it a few years back. It cost about 2 weeks salary so I am determined to loose some weight. So the next few weeks will be a lot of vegetables, fish, and chicken with maybe a end of week reward.

Today I want to talk about Ghee. Ghee has been around for forever in Indian cookery. It has many Arurvedic benefits.They say it stimulates the digestive tract, therefore aiding weight loss,enhanced glow, fries foods with less oil use, promotes general well health and being. I first was turned onto it when reading about blood type diets. Rather than buy Ghee, I make mine because its so simple.

Ghee

1 lb of unsalted butter

Heat the butter very slowly in a heavy bottomed pan. When butter has melted turn up to a medium heat. It will start to boil, bubble and spurt. This is the liquids evaporating and solids separating. Do not cover the pot.Stir occasionally and reduce heat. The ghee will turn to a clear golden color. Skim off any foam . When mixture has cooled down pour into a airtight jar . Some solids may sink to the bottom. Some people discard it and some use it . Ghee has along shelf life and can stores at room temp. However to err on the cautious side store in the refrigerator. Store up to a few months.

So what did I make with Ghee tonight? I mashed a head of boiled cauliflower and garlic ( 3 cloves) with a tablespoon of ghee and 2 teaspoons of green curry paste. It was actually pretty tasty. served up alongside some boring steamed Tilapia and veggies. I drizzled a bit more ghee on top.

Toasted Pecan Chipolte Pesto....A Taste of the Mediterranean Event

OK, so this is not so Mediterranean. Antonio is hosting a monthly event devoted to all things of a Mediterranean influence. And he has some great prizes. This months theme was to create a Pesto. The only rules were that it have ground nuts,oil, and cheese. Now this is affordable event for me. With the change of seasons a lot of Bloggers are taking breaks or focusing on lighter foods. If you have noticed I have been a canning binge. I can still cook , but don't have to eat it all at once. Along this line,condiments fascinate me. So with my pantry ingredients I created this powerful, fragrant pesto that's burst with flavor!I can also store it the fridge for a few weeks, but by that time it will be gone.I served my pesto up with a simple pan fried chicken breast light;y seasoned, as the pesto would would be the focus. Boy was it good.I'm not a huge nut fan, but I have come to love pecans used in crusts for savory dishes.When you examine the benefits of this nut you can see why Glamah is in love. Vitamin E and anti oxidants! I could double this as facial mask(you can tell I have been in the Cosmetics industry too long).And the big fat cloves of garlic used are known as a antibiotic . So here it is quick and simple.

Toasted Pecan Chipolte Pesto

3 oz pecans halves( half a 6 oz bag)

3 large cloves of garlic

1 dried chipolte pepper

4 tablespoons Reggiano cheese

Sea Salt

Extra Virgin Olive Oil ( about 1/4-1/2 cup depending on texture)

Lightly toast your pecans in a dry saucepan. Because of the high oil content , toss frequently and do not burn.In a spice grinder , grind the chipolte pepper.Add pecans and pulse . Do not turn to a butter. Add Chipoltes and pecan mixture to your blender of food processor. Add cheese and salt to taste. Pour in olive oil gradually and blend, occasionally scrapping down sides, until all is incorporated.Store in a sealed container in the refrigerator up to 2 weeks.

A few side notes...

Marie over at Proud Italian Cook asked me for my watermelon martini recipe. I made a lot of these last summer for a family party. Due to large size of guests it was the perfect drink as I could pre make my 'watermelon juice'. The trick is to strain it so your shaker doesn't get all clogged up. I also used frozen bits to keep it cold. As I have a freezer bag of watermelon this week( also makes great smoothies people!) I came up with this for Marie.This is based for 1 drink.

2 parts frozen or non frozen watermelon

1 part citrus flavored vodka

1 part pomegranate juice( optional or lemon juice if you use regular vodka)

1 part triple sec or Cointreau.

Blend all the ingredients in a blender. Pour in Shaker to strain as you pour into chilled martini glasses.

And last but not least...

Swati of Sugar Craft India gave me this award. I admit I'm horrible with the award and meme thing. I know I have let some go unanswered ,but I truly appreciated it. I'm more of a voyeur than doer. If you haven't seen Swati's blog check her out. Shes amazing and I wish Certain Someone would suggest we fly to India to visit this amazing woman so I can take some classes from the Sugar Craft Master!Please honey? Anyway Swati says I make her day and I just want all of you to know you make Mine!So consider this award passed on to all of you fun, bright , creative people.

I'm Jammin

I'm obsessed with canning. I admit it. For the Putting Up Event I made the most unusual Watermelon Rind Preserves. I was rather surprised that most of my commenter's had not heard of this specialty. But that's whats blogging is for, to learn new things. This time I wanted to do something a little sweeter and more traditional. I was worried that I would need massive quantities to make fruit preserves. Actually you don't need so much and its recommended you make small batches. I purchased about 8 apricots and a pound of cherries. I envisioned these two together in a yummy preserve. As I prepped and stoned the fruit I had the sudden inspiration to add a vanilla bean. A lot of the seeds got caught up in the foam but the vanilla flavor shined through. I added a tad of butter to decrease foaming but I still got some. Foaming , experts believe. adds to spoilage. Another thing you have to worry about is the pectin setting. I need to stock up on pectin! I processed this and found after 24 hours the jam didn't set. The instructions on the pectin box said how you can redo the jam.The only thing wasted is the lids and bands.So I redid the batch to much better results.I'm wondering if I did add enough sugar. I ended up adding a cup more sugar than was previously used.The taste of the unset jam was fantastic!I was almost tempted to use it just as a fruit syrup. I'm just be going to be handing out these as gifts to friends and coworkers while keeping a few for us. I asked Certain Someone to give a jar of Watermelon rinds to his golf buddy and co worker. They had to call me to explain why it wasn't pink and what it actually was.I'm sure these fruity preserves wont be met with confusion.



Apricot Cherry Preserves with Vanilla Bean

1 pond of cherries
1 1/2 pounds of apricots ( about 8 or so)
6 cups natural cane sugar *I ended adding another cut when redoing the batch.
1 vanilla bean
1/4 cup water
1 package of Pectin

Wash and stone fruit. Cut vanilla bean down the middle and scrape seeds. Add fruit and vanilla bean pulp with pod to heavy pan. Add sugar , water , and pectin. Bring to rolling boil as you stir. Scrape off any foam that rises. Take of heat and stir more. Laddle into sterilised jars, place lids, on , and process according to instructions. I used the pressure canner with a weight of 5 lbs and a process time of 10 minutes. Take out canner and let and set 24 hours. I f the jam doesnt set, redo as instructed on the package of pectin. If you choose to use no sugar or sugar substitutes use a pectin brand for less sugar.
Makes 8 half pints

Certain Someone...Guest Blogger Round Two

Certain Someone's Spicy Noodle( noodles,green pepper,red pepper, jalapeno,leeks,carrots, and chicken with his secret marinade)

Yesterday my honey decided to cook for his possible future Baby's Mama.No I'm not pregnant but it was Mothers Day! He got up early to start to prep for a feast later. Certain Someone had plotted out a nice spicy marinade for the chicken made with or finds from last week. The day turned out longer than I expected , but I made it home in time for him to get started. Now I get a little anxious when he starts puttering around in my kitchen ,like he gets anxious when I start messing with his complex entertainment/gaming center.Nevertheless I offered to assist by slicing and wasking the leeks. We disagreed on the best methods for this but I differed to him.I was impressed with his use of a paring device for paper thin carrot slices.I didn't teach him that. At times I couldn't help but offer some slight suggestions. This was the first time he used his WOK. I had done all the cooking in it. I cautioned him to heat it right before adding the oil. We knew he run into trouble with the addition of the noodles. They didn't require cooking and were supposed to be tossed into soups or the WOK immediately. He had them soaking in water to loosen. The smells were fantastic but Certain Someone was disappointed that the noodle were sticky and starchy. They didn't brown like he wanted them too. Nevertheless it tasted great and was quite filling. We had plenty of leftovers. I had awoke with a cold and decided to stay home. I took the fry pan out as I was ravenous and heated up his noodles with some oil. Can I just say they were even better the day after.I like it that Certain Someone is taking a slight interest in cooking with his busy schedule and I look forward to the expansion of his repertoire. Thank You honey for feeding your sick girlfriend. Kiss.