Perfect Potato Gnocchi

There's nothing I cherish more than the combination of good food and family. Keeping this in mind, you can only imagine how excited I was to have my brother visit from Toronto! My brother Tristan is quite simply- amazing. He's brilliant, funny, artistic and shares my obsession with food. I know he's a big fan of gnocchi so I thought we could make some and serve it with oxtail ragu. It was delicious and he had about three proper servings!

I have tried MANY gnocchi recipes- ricotta gnocchi, boiled potato gnocchi, roasted potato gnocchi etc and no recipe tastes as good as this! It's light and pillowy yet maintains a certain level of density that we look for in a gnocchi. If you love this little potato dumpling as much as I do I urge you to make it! It's deceptively easy and doesn't require too much skill.

Ingredients:
2 pounds russet potato
1/2 cup freshly grated parm cheese
1/2 teaspoon salt
1 and 1/4 cup flour
4 egg yolks

Method:
Pierce potatoes with a fork and bake in a 400 degree oven for 1 hour or until cooked (as you would a baked potato).

Remove potato from skin and place in a ricer. When complete, on a clean surface, make a mound of potatoes and make a well in the center. Dust your hands with some flour. Add the eggs and cheese to the well and mix until just encorporated. Add the flour 1/4 cup at a time, kneading until you get a smooth dense ball. You may or may not use all the flour. You want it to be firm yet soft and not dry....use your intuition. Cut the dough into eights, roll between your hands so it makes a long rope that is about 3/4 inch thick. Cut into bite size pieces and either boil in salted water or place on a tray lined with parchment paper and sprinkled with flour and refrigerate until needed. Make sure that when you refrigerate your gnocchi is completely covered in plastic wrap so it doesn't dry.

Kale and Raisin Salad

My English brother-in-law observed that NYC has exploded with kale. Not literally of course. He couldn't help but notice that since he visited a couple years ago, the mighty green leaf has been popping up in some of NYC's best restaurants. Whether it's sauteed, baked or raw- kale is all the rage.

Influenced by the New York culinary scene, I started making kale salads a year or so back. However, I just discovered the best way to make it when eating at my neighbour Allison's house in good old Westchester. Allison made a really delicious dressing of balsamic, lime, honey and oil. She also tossed in slivered almonds and sweet raisins. I didn't think I'd enjoy it given that I'm not a fan of raisins in my food but I couldn't have been more wrong!

This salad was delicious. The acidity of the dressing broke down some of the tougher fibers in the kale and plumped up the raisins. The almonds added another dimension of nuttiness. It was sweet, sour, crunchy and SLIGHTLY bitter. The perfect balance of flavours!

Ingredients:
1 bunch of curly kale, washed thoroughly and chopped finely
1/4 cup raisins
1/4 cup slivered almonds
1 lime, juiced
1/2 tablespoon fig infused balsamic (balsamic will do)
1/2 tablespoon honey
1 tablespoon extra virgin olive oil
2 tablespoons grape seed oil
salt and pepper to taste

Method:
Mix the honey, oils, vinegar, lime juice, salt and pepper. Put in a microwave safe cup and heat for 10 seconds to melt the honey. Add the raisins to the dressing. Toss with the kale and let sit an hour in the fridge before serving. Add the almonds and toss well.

Raspberry and Cracked Pepper Parfait

So we've had a bit of a heat wave! With weather reaching the 100's I'm really in no mood for comfort food. I need to feel refreshed! I've had a diet of ceviche, ice cold coconut water and guacamole the past couple of days until I made this little treat! I wanted something creamy, sweet and fresh but couldn't be bothered to run out and buy ice cream. Instead I put together this lovely little parfait comprised of Greek yogurt, summer fresh raspberries, mint, honey and for a surprising little kick- fresh ground black pepper. "Ground pepper"?!?! You ask... "Yes"! Is my answer. It adds a playful little punch to the predictable flavor palette.

Ingredients:
1/4 cup raspberries
1/2 cup full fat Greek yogurt
4 mint leaves, ripped
a good drizzle of honey
two cracks of fresh black pepper

Method:
In your cutest bowl or martini glass assemble the parfait in the following order: Yogurt, berries, mint, honey and cracked pepper. Make in advance and refrigerate or eat straight away!

My Very First Garden

I was in the 7th grade and cycled over to my best friend's house. His name was Carmen and he was Italian. His father, a very strong and broad man called us over for a snack. He set up a makeshift table with two crates for chairs. On the table he had a bottle of homemade wine, imported olive oil, a very rustic loaf of bread, salt, a plate and knife. "What kind of snack is this?!" I thought silently as I watched him walk over to  his garden. The sun bathed the scene and shone over tall tomato vines bearing the most beautiful red fruit. With the ease of one hand he plucked three tomatoes, washed them off with a hose and brought them to our table. I watched in awe and wonder as he roughly cut them, poured silky olive oil on them and lovingly sprinkled some salt. He ripped three pieces of bread from the one loaf, only looking up to say "mangia". We dipped bread in an oil enhanced by the sweet juices from summer ripe tomatoes, barely saying anything to each other. We were silently appreciating the simple joys brought to us by a man and his garden.

I vowed then that I would one day have my very own garden and make simplistic delicacies. I would literally reap what I sowed. And 15 years later I finally have one of my own and I absolutely love it! Every morning I run out and see what new developments took place. My string beans have sprung, some of the lettuces are mature, the zucchinis have blossoms and little baby buds and my tomato vines have shot up to the height of my thigh!

I cannot wait to post future developments and make meals sourced from my little garden:)

Pear Tarte Tatin Parcels

Tarte tatin, be it pear, apple, peach or banana is one of my favourite desserts ever. I love the generous amount of flaky pastry, bittersweet caramel and slow cooked fruit!  Instead of going the traditional route of making a large pastry, I thought personalized little parcels would look a lot more impressive. Also, you get more of the amazing buttery pastry this way!! Although the dessert looks sophisticated, I promise that if you follow the steps exactly you will absolutely nail it!

I made these a couple of hours prior to serving them. They taste amazing fresh out of the oven or at room temperature!

Ingredients:
2 firm pears
4 star anise
1/4 cup room temperature butter
1 teaspoon lemon juice
1/2 cup sugar
1 package good quality puff pastry

Method:
Preheat oven to 425.

Meanwhile, peel, trim and core your pears (try to do it with a small melon baller). Press the star anise into the core of the pear so that it holds. Place the pear core side down and cover with puff pastry. Trim the edges off with a knife. Place on a baking tray lined with parchment paper and leave it in the fridge while you prep your caramel.

Place the lemon juice with the butter. Meanwhile, Put a thing layer of sugar in a non-stick ovenproof pan and set stove temperature to medium high. When the sugar starts to melt add another layer of sugar. Don't stir the sugar. Instead, slowly move the pan around in a circular motion using the handle. Repeat until the sugar is finished. When the sugar melts to a sort of light cola colour, turn off the heat and add the butter and lemon. Use a spoon to softly swirl the butter around. Continue to move the pan around so that the butter gets fully incorporated.

Place the Pears pastry side up and bake for 15-20 minutes or until the pastry is golden. Remove from oven and let cool for two minutes. With a palette knife, carefully remove the pear pastry and serve pastry side down with ice cream!

Roasted Tomatoes

I had a friend over for lunch today and wanted to make some very rustic, tasty and light foods. I served my go-to dishes- roasted salmon, baked veggie medley, salsa verde... but I wanted to add a kiss of summer. Foraging through my kitchen for inspiration, I spotted some tomatoes I had purchased the other day and... Eureka!

I love roasted tomatoes. Even when they're baked through they look like little presents, tidily holding all these beautiful juices that are released to the cut of your knife. What adds dimension and depth is the extra virgin oil and herbs that I lovingly bathe my tomatoes in before putting them in the hot oven...It's just divine.

You can serve this as a side or as an appetizer with some fresh baguette!

Ingredients:
10 tomatoes, washed and halved (preferably with their tops in tact)
3 tablespoons extra virgin olive oil
1 clove garlic smashed or grated
1 teaspoon finely chopped basil, oregano, rosemary and thyme (you can do all four, just one or another mix of fresh herbs..whatever you like!)
salt and pepper to taste
1/4 cup feta cheese

Method:
Place oven setting on broil.

Meanwhile, mix herbs, garlic and olive oil together.

Place tinfoil on a baking tray and rub a teaspoon of oil on it so that the tomatoes don't stick. Place the tomatoes close together, sprinkle with salt pepper and drizzle with the olive oil mixture, making sure to get the herbs and garlic on the tomatoes as well. Reserve any left over oil for finishing.

Place in the oven for 15-20 minutes or until your tomatoes soften and brown on the edges. This time may vary in your oven so check every five minutes. When they're done,  turn oven off, sprinkle generously with feta and return to the oven for 1 minute. Remove and spoon any extra oil on tomatoes. Serve hot or room temperature with fresh bread!

Chicken Marbella

I'm the first to raise my hand and admit that "I do not enjoy fruit in savory meals". However to every rule there is an exception and this, my dear friends, is mine.

I would never have ordered or attempted to make chicken marbella. Our union was a happy accident as I was over a friend's home for dinner and it was served as the main course. Although the chicken looked delicious, I was skeptical because of the  prunes... But let me tell you- it was DEEEEEELICIOUS! I mean it totally rocked my palette. There was so much going on! The tangy sauce and salty capers were totally offset by the sweet prunes that literally rendered down to these delicate pillows of ooey gooey goodness. Agh. On top of that she made a kale salad with raisins...again I didn't know how I would feel about that but i LOVED it!...(post to follow).

I had to make this recipe for myself and it was so so so so so so so good! Also, I've ben telling my friends how much I love it and they're also quite shocked because they know how strongly I feel about the incompatability of fruit in savory dishes.. But It's now totally flawed.

I'd like to conclude with the wise words my mother said when having me eat something new and or foreign "How do you know you don't like it if you don't try it" ?! ...

Ingredients:
2.5 pounds skinless boneless chicken breast cut into chunks
1 cup pitted prunes
1/2 cup red wine vinegar
1/2 head of garlic peeled and pureed
1/2 cup olive oil
1/4 cup capers with a teaspoon of juice
2 tablespoons dried oregano
4 bay leaves
3/4 cup brown sugar
1 cup white wine
1/4 cup freshly chopped Italian parsley

Method:
Salt and pepper chicken. Place in a baking dish with prunes, vinegar, oil, garlic, oregano, capers and bay leaves. Cover and marinate in the fridge overnight.

Preheat oven to 350. Pour white wine over chicken and sprinkle the brown sugar over all the chicken. Cover with tin foil and bake for 20 minutes. Uncover, baste the chicken and bake 30 minutes longer or until chicken is thoroughly cooked.