To fuck or to cook?

[Sparklehorse]

Originally posted by ltl/fb
I kind of want to make a dinner involving sweet potato gnocchi, which seems like it should be a side or would need substantial sides/appetizers. Any suggestions?

Are you looking for a specific recipe? The potato gnocchi recipes I've seen call for using cooked potatoes. I would think you could substitute in cooked sweet potatoes, with the expectation that they may require a little less liquid or more flour.

Originally posted by Tyrone Slothrop
Make it with a gorgonzola sauce and you won't need to eat again for days.

I would think it would be better with a sauce of butter with fried sage leaves. Indeed, a recipe in the Silver Spoon for pumpkin and amaretti gnocchi calls for this sauce.

[ltl/fb]

Originally posted by Sparklehorse
Are you looking for a specific recipe? The potato gnocchi recipes I've seen call for using cooked potatoes. I would think you could substitute in cooked sweet potatoes, with the expectation that they may require a little less liquid or more flour.




I would think it would be better with a sauce of butter with fried sage leaves. Indeed, a recipe in the Silver Spoon for pumpkin and amaretti gnocchi calls for this sauce.

I have the recipe for the gnocchi (and it calls for a sage/butter sauce) -- looking for other dishes. I was unclear . . .

[taxwonk]

Originally posted by ltl/fb
I can't resist saying this: translation:"I'm rich, bitches."

I kind of want to make a dinner involving sweet potato gnocchi, which seems like it should be a side or would need substantial sides/appetizers. Any suggestions?

Sweet potato gnocchi with sage and butter is a pretty strong dish and also fairly heavy. You will want to serve something that is lighter, so that the meal is well balanced, but something with strong, but complementary flavors, so it doesn't get lost.

You might consider a veal or chicken saltimbocca (cutlets pounded very thin with sage, then folded over prosciutto and sauteed in olive oil, white wine, and capers.

If you want to stick with a vegetarian menu, you could serve something like a minnestrone or kale soup. Follow with the gnocchi and a tossed salad.

[Paisley]

Originally posted by taxwonk
If you want to stick with a vegetarian menu . . .

It's like you don't even know her.

[Replaced_Texan]

Originally posted by taxwonk
Sweet potato gnocchi with sage and butter is a pretty strong dish and also fairly heavy. You will want to serve something that is lighter, so that the meal is well balanced, but something with strong, but complementary flavors, so it doesn't get lost.

You might consider a veal or chicken saltimbocca (cutlets pounded very thin with sage, then folded over prosciutto and sauteed in olive oil, white wine, and capers.

If you want to stick with a vegetarian menu, you could serve something like a minnestrone or kale soup. Follow with the gnocchi and a tossed salad.

It seems like a pan fried trout would be perfect with the sweet potato gnocchi sage and butter side.

[Hank Chinaski]

Originally posted by Replaced_Texan
It seems like a pan fried trout would be perfect with the sweet potato gnocchi sage and butter side.

fringey doesn't like fish. sausages and peppers.

[Greedy,Greedy,Greedy]

Originally posted by Replaced_Texan
It seems like a pan fried trout would be perfect with the sweet potato gnocchi sage and butter side.

Mmmm. Excellent choice.

How about the pan-fried trout stuffed with cajun spiced crawdad/cornbread stuffing? Cornbread and sage were made for each other.

[ltl/fb]

Originally posted by Greedy,Greedy,Greedy
Mmmm. Excellent choice.

How about the pan-fried trout stuffed with cajun spiced crawdad/cornbread stuffing? Cornbread and sage were made for each other.

STP. I don't eat seafood.

[Greedy,Greedy,Greedy]

Originally posted by ltl/fb
STP. I don't eat seafood.

It's not all about you.

I'll have RT over for the trout.

[ltl/fb]

Originally posted by Greedy,Greedy,Greedy
It's not all about you.

I'll have RT over for the trout.

It was my question that she was answering! But, OK, y'all have a nice time with the mudbug/trout dish.

[Hank Chinaski]

Originally posted by ltl/fb
It was my question that she was answering! But, OK, y'all have a nice time with the mudbug/trout dish.

lately I've come to respect GGG more and regret some of what I had said in the past, but anyone who doesn't get that it is all about Fringey is missing the boat.

do you think RT will show?

[Oliver_Wendell_Ramone]

Originally posted by Greedy,Greedy,Greedy
It's not all about you.

I'll have RT over for the trout.

Trouser trout?

[Greedy,Greedy,Greedy]

Originally posted by Oliver_Wendell_Ramone
Trouser trout?

Now that is one dish I wouldn't serve with crawdads.

Please, we were just talking about a simple meal of trout and gnocci.

[Replaced_Texan]

As it is artichoke season, I present my all time favorite dipping sauce.

I generally keep steamed artichokes in my fridge from now until they go out of season. I'll probably make six or seven batches of this stuff in the next three months.

2 egg yolks
3 tablespoons fresh lemon juice
1/3 cup grated parmesan cheese
3 tablespoons chopped fresh basil
2 tablespoons grainy dijon style mustard
1/2 cup olive oil
1 cup vegetable oil
Salt and pepper to taste

Process egg yolks, Parmesan, basil, mustard and lemon juice in a food processor or blender for thirty seconds.

With the machine still running, slowly pour olive oil, then vegetable oil in a thin steady stream through the feed tube to make a thick mayonnaise.

Season to taste.

[ltl/fb]

Has anyone had these, and are they really that much better? I am curious. I LOOOOOOOVE mangoes.

http://www.nytimes.com/2007/05/02/di...tml?ref=dining

ETA Probably if anyone has, it was outside of the US or illegally smuggled ones. I don't actually want to know if anyone had any of the very first legal shipment, or whatever.