Gnocchi in brown butter with spinach and walnuts.

 

We're big fans of gnocchi in my household.  Problem is that we don't have a good source of fresh gnocchi like we did at Eataly when we lived in L.A.  You'd think as the 4th largest city in the country we'd have one, but no such luck.

These aren't scratch made gnocchi.  Its a vacuum sealed pasta from Target, the DeLallo brand.  They are decent gnocchi, not gummy or dense and worked well with this recipe.  

Gnocchi in Brown Butter with Spinach and Walnuts

Ingredients

• 1 lb favorite ready to use Gnocchi
• 1 lb spinach
• 1/2 c butter
• 1/2 c chopped walnuts
• 1/4 c minced sweet onion
• salt and pepper
• 1/4 t ground nutmeg

Prepare Gnocchi according to package instructions.

Place butter in a large skillet.  Over medium heat stir butter while it browns to a deep golden color.  When it stopped foaming add walnuts and onion.  Stir and cook until onion is transparent (2-3 minutes)/

Add Gnocchi to skillet and toss to coat evenly with butter mixture.  Add spinach.  Salt and Pepper to taste along with the nutmeg.  Cover for 4-5 minutes until spinach is starting to wilt.  Remove lid and toss with the gnocchi until spinach is evenly distributed.

Serve warm with a slice of garlic bread om the side and a nice Italian white like a pinot grigio that will cut through the rich brown butter sauce.  a few scrapes of fresh parmesan off the grater would be a nice touch too. 

Apple Cranberry Nut Bread

This a right tasty and textural quick bread.  Heavy on the tart from the cranberry and lightly citrus with a hint of spice.  Perfect for a mid-winter snack or breakfast.  Stupid simple to make.  The hardest task is peeling and dicing the apples.  

Apple Cranberry Nut Bread

• 1 16 oz bag fresh cranberry
• 1 1/2 c whole walnut
• 1 1/2 c diced granny smith apple
• 4 c flour
• 1 c sugar
• 1 c brown sugar
• 3 t baking powder
• 2 t salt
• 1 t baking soda
• 1 t cinnamon
• 1 1/2 c orange juice
• zest from 1/2 orange
• 1/4 c vegetable oil
• 2 eggs beaten

Preheat oven 350F.

Place walnuts in a food processor and pulse a couple of times to break them up.  Add cranberry and pulse a few times until coarsely chopped.  Set aside.

In stand mixer add sugars, orange juice, oil and eggs beat until well combined.  Add baking powder, baking soda, zest, and cinnamon.  Stir lightly.  Fold in flour until just combined.  Fold in cranberry and nut mixture until just combined.  Fold in diced apples.

Spray 2 9X5 loaf pans with nonstick spray (or spray 8 mini-loaf pans).  Bake 55 minutes until full size loaf tests clean with a toothpick.  40-45 minutes on the mini-loaves.  Cool 15 minutes and then remove from pan and finish cooling on a wire rack.

Fall Fruit Crisp

Apples, Pears, Cranberry and Walnuts...how bad can it be?

The perfect ending for a wine and cheese night over at my cousins house.  Fall Fruit Crisp, a lovely combo of fresh fall fruit, the crunch of first harvest walnuts under a crispy crumble topping.  A universal hit, and using 1 cup ramekins you get perfect portion control.

You'll want to use firm fruit that is ripe like a Bosc pear instead of the softer Bartlett variety.  Similarly you'll want to use a firm ripe apple like a Fuji, Gala or Granny Smith over a softer Red or Golden Delicious.  The firm fruit holds its shape during baking, the softer cooks to mush and the texture is just wrong in this Fall Fruit Crisp.

Fall Fruit Crisp
Filling

• 3 pears - peeled,cored and 1/2" dice
• 3 apples - peeled, cored and 1/2" dice
• 1/2 c dried cranberry
• 1/2 c brown sugar
• 1/2 c chopped walnuts
• 1 t cinnamon
• 1/4 t ground nutmeg
• pinch of salt

Topping

• 1 c brown sugar
• 3/4 c flour
• 3/4 c quick cooking oats (not instant)
• 1/4 c chopped walnuts
• 1 t cinnamon
• 1/2 salt
• 1/2 c COLD unsalted butter cubed

Preheat oven 375F convection, 400F without convection

Peel, core and dice apples and pears.  Add to mixing bowl.  Add dried cranberry, walnuts, brown sugar, salt and spices.  Toss lightly to combine.  Set aside while making topping.

To make topping in food processor add all ingredients and pulse a few times until butter is evenly crumbled in the topping and you can't see large pieces any longer.

Take 6 ramekins and place on a baking sheet.  Divide fruit filling evenly among the ramekins.  Divide topping over the fruit filling evenly.  Place in preheated oven and bake until rich golden brown, about 25-30 minutes.  Serve warm with a dollop of fresh whipping cream.

Pasta Salad

I have a small party that I am putting side dishes together for.  Since its an afternoon party with sandwiches catered I was left with the task of making sides.  Funny how that happens, eh?

One suggestion was a pasta salad.  I thought to my self, "self what can you do different other than just boiling pasta"?  I came up with a few ideas.  Pasta salads usually missing some crunch.  Italians use nuts to add crunch and another level of flavor to pesto, why not take that trick and add to the pasta salad?  I did and it worked out pretty good if I say so myself.

For the Salad dressing I opted to grab the Ken's Steak House Italian with Romano cheese.  Adds that nice cheesy salty flavor you get with pesto as well.  Gotta keep the flavor profile string moving along.

Pasta Salad

• 12 oz rainbow rotini pasta cooked according to package directions
• 4 oz pepperoni sliced and chopped
• 1 bunch spring onions thinly sliced
• 8 oz cherry tomatoes
• 3/4 c chopped walnuts
• 3/4 c frozen peas
• Italian Salad Dressing with Cheese to taste
• salt to taste
• pepper to taste

Take your cooked and cooled pasta.  Add the pepperoni, onions, tomato, walnut and peas.  Toss lightly and then add about 1/2 c salad dressing and toss again to coat.  Add more salad dressing if it appears to light for your tastes.  Add salt and pepper to taste as needed.

Walnut Butter Cut-outs

This cookie recipe goes back to my childhood.  Where my Mom got the recipe I don't know, but I can remember decorating them as a little kid back when we lived in the UP of Michigan.

They are buttery and nutty at the same time due to the finely ground walnuts.  The walnut flavors intensify during the baking making them even tastier.

A couple of caveats with this one.  First the walnuts really do need to be finely ground or you will have difficulty getting clean cuts with the cookie cutters. Secondly, don't try to skip the chilling process...if you do you will have too loose a dough and it won't roll out thinly...it will just stick to everything in a gloppy mess.  Learned that one the hard way.

A few drops of food coloring can be added after you have the butter and sugar creamed together.  Its a fun way to have green trees and wreaths or red hearts etc.,.


Walnut Butter Cut-outs 

• 1 C Butter 
• 1 t vanilla 
• 3/4 c sugar 
• 1/4 t salt 
• 1 egg 
• 2 1/4 C flour 
• 2 t baking powder 
• 1 c fine ground walnuts 

 Cream together butter, sugar, vanilla and salt. When fluffy beat in egg.
 Sift together flour and baking powder. Work into butter mixture in small batches. 
 Fold in ground walnuts.
 Divide dough and pat into rounds. Wrap in plastic wrap and chill at least 1 hour. 
 On floured board roll to about 1/8 inch thickness. 
 Cut with cutters and decorate. Place on ungreased cookie sheet and bake at 400F until cookies edges just start to brown, about 8 minutes.

Banana Nut Bread

I'm sure if you do a google search for banana bread or banana nut bread you'll get a bajillion hits.  Now this one will be among the bajillion.  Its my version of the classic and quite tasty as I use butter instead of oil for the lipid in the batter.  That buttery flavor plays well with the bananas and vanilla.


Banana Nut Bread
Yield 2 - 9x5 inch loaves  
Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup butter at room temp
• 2 cups white sugar
• 2 cups mashed overripe bananas
• 1 t vanilla
• 1 t cinnamon
• 4 eggs, beaten
• 1 cup chopped walnuts

Preheat the oven to 350F. Grease two 9x5 inch loaf pans.
Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter,salt and sugar until smooth. Stir in the bananas, eggs, and vanilla until well blended. Carefully fold in dry ingredients into the wet in small batches.  
Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture.

A little jack-o-lantern lobotomy fun

 I have this silly tradition of each year using up the pumpkin from the jack-o-lanterns in the kitchen.  Some I'll steam and puree up for soup, pies and such later on.  Others get used fresh grated in Pumpkin Bread.  This version is from an old stand by for zucchini bread adapted to fit the needs of pumpkin.  Not much adaptation was needed as both are similar in texture and water content that its a pretty easy swap out.

Pumpkin Cranberry Nut Bread

• 3 eggs
• 1 3/4 c sugar
• 1 c oil
• 2 1/2 c grated pumpkin
• 2 t vanilla
• 3 C all purpose flower
• 1 t baking soda
• 1/4 t baking powder
• 1 t salt
• 3 t cinnamon
• 1/4 t nutmeg
• 1 c chopped walnuts
• 1/2 c dried cranberry (I use craisin brand)

Heat oven to 350F.  Grease 2 loaf pans.


Beat eggs 3-4 minutes until light.  Add sugar and cream well.  Beat in oil.  Reduce speed and fold in grated pumpkin.  Sift together flower, baking soda, baking powder, salt and spices.  Fold into egg mixture until well blended.  Fold in nuts and cranberry.  Divide batter between the two loaf pans and bake 1 hour until tester comes out clean.  

Apple Cranberry Walnut Tatin

I've decided about the pissiest presentation these days for a dessert is in individual ramekins (or in this case a mini-souffle).  Skip the big box store for them, head to your nearest restaurant supply and save a bundle.  I bought mine at Surfas in Culver City for $3.50 instead of the around 10+ at the other places you'd find at the mall.  

Over this last weekend we met at my cousins house for dinner, I was in charge of desserts.  For the kids 1 yr to 17 I opted for cupcakes.  For the adults I took an old favorite pie recipe and kicked it up a bit for the adults.

What makes a "tatin" in french baking is the rich caramel poured over the fruit then it is turned upside down after it cooled just enough to thicken up.  For this version I wanted it to be an over the top caramel so I made it with brandy.

The problem with that is that it is messy compared to a regular pie and not exactly the kinda wow you want when people get the dessert.  Putting each serving in its own ramekin allows for good presentation without having to hack up the dessert to get it on a plate.

Apple Cranberry Walnut Tatin

Caramel

• 1/3 c sugar
• 1/3 c brown sugar
• 2T water
• 2 T unsalted butter
• 1 T brandy 

Tatin

• 4 lightly buttered ramekins
• 6 medium apples (I used fuji, but gala work nice too)
• 1 T cinnamon (adjust to taste)
• 1/8 t fresh ground nutgmeg
• 8 T fresh ground walnuts
• 1/2 c dried cranberry
• 1 sheet ready made pie crust (like Pilsbury ready made)

For caramel place sugars and water in heavy pan.  Over medium heat bring to boil.  Whisk slowly until dissolved.  Boil gently until thick and turning deep caramel color (about 5-10 minutes).  Reduce heat and whisk in butter 1 T at a time.  It will foam up and stir constantly to reduce the foaming.  Once foaming has settled, REMOVE pan from flame.  Add Brandy and stir constantly until foaming stops.  Carefully return pan to med-low flame, use caution as it could ignite remaining brandy.  Cook gently until it is soft ball stage about 234F.  Remove from heat and allow to cool while preparing the rest of the dessert.

Cut pasty dough into 4 circles slightly larger than the ramekin.  Save remaining pasty bits to cut into decorative shapes.

Peel, core and slice apples.  Toss lightly with cinnamon and nutmeg.  Divide between two bowls.  Lightly butter the ramekins.  Using first batch of apples divide between ramekins, layering neatly into dish.  Divide walnuts and cranberry, using one division to be split between all 4 ramekins in even layers.  Repeat layers ending with the nuts.  Pour about 2T caramel into each ramekin.  

Top each ramekin with pastry, tucking edges in and against the rim.  Cut some vents into the dough to allow steam to escape.  Top each with a pastry shape (I used a leaf shape) that is dampened on the bottom to help it stick.  You can brush with an egg or cream wash then sprinkle with some raw sugar if you want a shiny more decorative top.  Place ramekins on rimmed baking sheet to catch possible boil over and drips.

Bake 30-40 minutes in 350F oven, or until golden brown.  Serve warm.

Assembling the first layer as evenly and flat as possible helps with minimizing the collapse as the dessert bakes and the fruit shrinks while being cooked.

  

Mmmmmm....nice rich caramel, just enough left over to toss on a scoop of ice cream as bakers treat while making these.
Top layer of fruit comes just to the top of the ramekin.   Crappy phone-cam doesn't show the fine details on the one that has its dough top on, but you get the idea of tucking inside the dish and up against the rim.
All fresh out of the oven.  Note the steam vents are clearer in this pic.  Of course since this is fall I opted for a "leaf" design, but you can use hearts, diamonds, or even fruit shapes as decoration made from the left over pastry dough.

Pear/Stilton/Caramelized Nut Salad

One of our more favorite salads as a meal is one that has a lot texture and flavor. Several years ago we got turned onto Pear/Stilton as a combo for a salad. Over the years we've added to it elevating it to main course status.

Caramelized nuts is super easy to do. Using a silpat pretty much guarantees you no sticky messy clean ups.

Caramelized Nuts

• 1 T unsalted butter
• 1 T water
• 1/4 c brown sugar
• 1 C walnut or pecan halves
• sea salt to taste

Over medium heat melt butter. Just as butter begins to sizzle add brown sugar and water. With whisk stir constantly until all the sugar is dissolved into the butter and water. Cook 1-3 minutes until bubbly and turning a dark bubbly brown. Add nuts and toss carefully until well coated. Immediately pour onto silpat lined baking sheet. Separate the nuts. Salt with coarse sea salt.

The nuts are an integral part of the textures in this pear/Stilton/caramelized nut salad. It works best if you use lighter flavored salad dressings or vinaigrette's so you don't overwhelm and hide the subtle sweetness of the pears or the lightly tangy Stilton. One of the things I like about the salad is that you do get the whole slightly sweet and salty play with the pear and sea salt on the nuts.

Pear Stilton and Caramelized Nut Salad

• 5-6 cups mixed greens (I use Fresh & Easy Wild Rocket blend)
• 1 ripe pear
• 1/2 c crumbled blue Stilton (An English Blue cheese, sub Gorgonzola if you can't find Stilton)
• 1/2 c bacon bits
• 1/2 c thinly sliced English Cucumber
• 1/2 c Caramelized Nut
• 4 slices baguette
• Salad Dressing (I used honey mustard)
• Black Pepper

Divide greens between two large salad plates of bowls. Place a couple of slices of bread on the side of the bowl. Divide cucumber and put on top of the greens. Core the pear and cut into a dozen thin slices. Add the pears. Divide the Stilton and to salad. Divide Nuts and add to salad.
Dress to taste. Add fresh cracked black pepper to taste.